Recipes: Seafood Cheese Ball - Hatch Chile Cream Sauce

Below are the two recipes that I sampled out on Friday.  Both recipes were enjoyed, but one was the clear favorite.

I browse the isles at Fresh Market looking for products to sample with my wine tastings.  I search for ... something a customer might not purchase if they do not know what it tastes like ... something to inspire customers to cook and be creative ... something to give customers party and dinner ideas ... and FUN.  I do like fun. 

Robert Rothschild's Peach Coconut Mango Habanero Seafood Sauce caught my eye.  I immediately knew it was something I wanted customers to taste.  For weeks I was obsessed with preparing something, anything, with it.  I tested and tested recipes and finally came up with the recipe below Seafood Cheese Ball.   

Seafood Cheese Ball

8 oz.  cream cheese, softened

½ c. butter, softened

½ lb. TFM Seafood Salad

8 oz. PreMoo cheese, shredded

¼ c. red onion, diced

1 jar Robert Rothschild Peach Coconut Mango

 Habanero Seafood Sauce

TFM Entertainment crackers or TFM French Rounds

In a medium mixing bowl add cream cheese and butter.  Mix until well blended.  To cream cheese-butter add seafood salad, PreMoo, and onion.  Mix until everything has been incorporated.  Shape into a rectangle and refrigerate until ready to serve.

To serve: place on serving dish and top with Robert Rothschild Peach Coconut Mango Habanero Seafood Sauce.

Variation:  Shape mixture into a ball and refrigerate until ready to serve.  Prior to serving roll the Seafood Cheese Ball in 1 cup chopped Honey Roasted Almonds.  Place on serving dish.  Serve.  You can serve Robert Rothschild Peach Coconut Mango Habanero Seafood Sauce on the side if you would like.

Tip:  You can freeze the cheese ball for up to 1 month.  Cover with nuts or sauce when you're ready to serve.

Whew!  I'm hard on myself with my cooking and such a critic.  As with everything I prepare, I was on pins and needles hoping customers would enjoy this recipe.  I'm ecstatic to say my recipe testing was a HUGE success.  Customers loved the Seafood Cheese Ball.  I served this two ways.  One with Robert Rothschild Peach Coconut Mango Habanero Seafood Sauce on top.  The other with honey roasted almonds. The Seafood Cheese Ball with the sauce was the favorite and met with rave reviews.  This is a definite party pleaser! 

For more recipes using Robert Rothschild Peach Coconut Mango Habanero Seafood Sauce go to their website.

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My Jalapeno Cream Sauce is a favorite of mine and my husbands.  With Hatch Chiles in season I modified the recipe.  This cream sauce is the perfect accompaniment for The Fresh Market's Santa Fe Chicken (located in the meat department).  It's a quick, easy, and delicious meal.  Santa Fe Chicken freezes well and reheats nicely on those long, busy days when you're working and/or coming home from the children's after school activities.

Hatch Chile Cream Sauce

8 oz.  sour cream

8 oz. cream cheese 

½ c. cilantro, coarsely chopped, packed
5 large scallion, with green, coarsely chopped

3 to 4 Hatch Chiles, roasted, peeled, stemmed, and seeded

salt to taste

Place all ingredients in a blender. Blend until smooth.

Refrigerate until ready to serve.

Yields: 3 cups 

I used 3 Mild Hatch Chiles in this recipe, making it on the spicy side.  You can adjust the heat by adjusting the number of Hatch Chiles you use.  Customers enjoyed this recipe as well.  (Whew!)

Keep this recipe on hand for Labor Day weekend. 


For tasting the Hatch Chile Cream Sauce I was thinking Labor Day parties and decided to serve it with Party Bites.  You can also serve with tortilla chips (I used the TFM Lime Tortilla Chips).  A nice starter and fun finger food.

Party Bites
    On frill picks skewer an assortment of tidbits.  I used - ham, turkey, Serrano ham, Chorizo, Old Crock Cheddar cheese, PreMoo, grape tomatoes, cucumber, sweet bell pepper, TFM Jalapeno Stuffed Green Olives and TFM Almond Stuffed Green Olives.

I want to thank Robert Rothschild for sending me coupons and recipe cards to give to customers.  When I decided to sample their products with my wine tastings I reached out to them.  I appreciate their support.

Recipes: Hatch Chile Pinwheels

First let me say - TFM has started roasting Hatch Chiles!  This will make your prep work so much easier.  Also, HOT Hatch Chiles arrived in the store this week. Make sure you read the container lable to see if the chiles you are purchasing are hot or mild.  My recipes all use MILD.

The recipe from this weekends tasting follows.  It's a nice appetizer for Labor Day weekend.  You can also make it an after school snack (see Variations below).  These are tasty bites with a little heat.

Hatch Tortilla Pinwheels

8 oz. cream cheese softened

2 c. shredded Manchego, Monterey jack, or Cheddar cheese

1 tsp. Instant Gourmet Grande Southwest seasoning

1 tsp. fresh lime juice

1 to 2 roasted Hatch Chiles, diced

1 stick Daniele Chorizo, peeled* and diced

4 (8”) flour tortillas

In a large bowl, mix cream cheese, cheddar, Southwest seasoning, lime juice, and Hatch Chiles.

Divide mixture among tortillas, spreading to edges of tortilla.  Sprinkle with Chorizo.  Roll up tightly.  Wrap in plastic wrap.  Refrigerate 3 hours (can be refrigerated up to 24 hours).

To serve, cut each roll into 8  ½ -inch thick slices and secure with a pick.  Place on a serving platter.  Serve.

Variations:  Replace Hatch Chiles with sliced TFM Jalapeno Stuffed Green Olives, or add slices of any of the following on top of the cheese mixture before rolling up:  Serrano Ham, your favorite deli ham, turkey, or chicken.

I prepared the Pinwheels this weekend  with shredded New York Cheddar (I wanted the color of yellow cheddar so did not use a white cheddar) and 2 Mild Hatch Chiles.  The 2 chiles gave just the right amount of heat and was not too spicy. To make it hotter add more mild Hatch chilies or use the hot Hatch chiles.  I had the pinwheels wrapped in plastic wrap and refrigerated overnight.


*TIP:  To peel the Chorizo, run your knife blade down the stick. This will give you an edge to work from and it will peel easily.  If you  don't want to peel the Chorizo, put it in your food processor and pulse until coarsely chopped.

Hatch Chiles - Roasting and Freezing

 It's Hatch Chile Season!

Hatch Chiles are now in season and have begun arrivng at The Fresh Market. I get so excited about these chiles as they give flavor and depth to any dish.  I used Hatch Chiles in a cheese ball this past weekend. It was a customer favorite. I plan to use them in as many tastings to come until the season runs out.

Hatch Chiles are from Hatch, New Mexico and grow along the Rio Grande.  These are seasonal chiles with the season running from August through September (if the chiles hold out that long).  You can freeze roasted Hatch Chiles for up to two years.  I stock up the end of August and freeze them so I can get through the winer and prepare hearty, winter warming foods.

Hopefully The Fresh Market will begin roasting Hatch Chiles like they did last year.  However, until they do, it is easy for you to roast them yourself.

   Roasting

There are three ways to roast a Hatch Chile.  Select the method that works best for you.

1. Gas Range: If you have a gas range (like I do), use a tong or skewer to hold the chile over the open flame.  As the side of the chile over the flame chars, rotate to another side.

2.  Grill: You can also use your barbecue grill and roast over the open flame.  Again, use tongs or a skewer.

3.  Broiler: Preheat your broiler to high.  While it is preheating, place the chiles on a foil lined baking sheet (I line with foil for quick clean-up).  Put the chiles under the broiler and broil until charred.  As the chiles char, turn them to a non-charred side and char.  Continue until charred all around.

After the chiles are charred, place them in one of the following:

1.  paper bag or Ziploc bag, and seal, or

2.  bowl with a lid (you can cover with plastic wrap).

The heat retained in the container will allow the skin to easily be removed.

When the chiles are cool enough to handle remove the skin and seeds.

Removing Skin and Seeds

1.  Place chile on a cutting board and cut off the top.

2.  Slice down one side of the chile and open flat with seeds facing up.

3.  Using your knife, run your knife along the rib and the cluster of seeds will be cut out.  For any seeds remaining, use the back of your knife and scrape them out.  Flip the chile over with skin facing up.

4.   Using your knife, scrape off skin.  It should also be easy to peel off the skin as well.

You are now ready to use, or freeze, your Hatch Chiles.

Freezing

Freezing is simple.  Place chiles on a foil lined baking sheet (again, foil for easy clean-up) and place in freezer.  When frozen transfer to a freezer bag and return to the freezer.  You now have Hatch Chiles, individually frozen, for use as needed.

Recipes: Hatch Cheese Spread - Pear Chutney Rotisserie Chicken Salad - Antipasti Grilled Cheese - Melon-and-Mozzarella Salad

Here are the recipes for my August 9th and 10th tastings: 

Hatch Chile Cheese Ball

5 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped

1½ lbs. Adams Reserve Cheddar, shredded

16 oz. cream cheese, softened

½ red onion, diced

1 tsp. salt

1 tsp. dark chile powder

2 c. smoked almonds, chopped

In a large bowl, place chilies, cheddar, cream cheese, onion, salt, and chile powder.    Mix until well blended.  Form mixture into a ball. 

Before serving roll cheese ball in almonds.

Serve with TFM Original Entertainment crackers.

Yields:  2 cheese balls

This recipe was the star of the day. It was not only tasty, but a great pairing with the Rieslings I was serving.  I thought 5 Hatch Chilies gave the right amout of heat.  Customers seemed to agree. To make it hotter add more chilies.  To tone down the heat, add fewer. I always recommend adding the chilies a little at a time and taste after each addition.  Stop adding when you get the desired amount of spice.

If you want you can leave the almonds off and use the Hatch Cheese as a topping for hamburgers or stuff a boneless chicken breast.  

Keep this recipe on hand for Labor Day weekend. 

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Pear Chutney Rotisserie Chicken Salad

1 jar Admiral’s Choice Pear Chutney

1½ lb. TFM Rotisserie Chicken Salad

Combine all ingredients together in a large mixing bowl.  Serve on TFM Entertainment Crackers or White House Rolls.

A recipe cannot get any easier than this!  Open a jar of Admiral's choice Pear Chutney and combine with Fresh Market's delicious Rotisserie Chicken Salad and you have an appetizer or a quick lunch for work or school.  

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Friday night Jenna sampled out Mozzarella.  She prepared two delicious recipes.

Antipasti Grilled Cheese
8 oz. mozzarella cheese, sliced
12 sundried tomatoes, in oil, chopped
¼ c. CIBO black olive tapenade
½ c. artichoke pesto (follows)*
TFM Garlic Parmesan French Rounds or 1 Baguette

If using a Baguette, slice in half horizontally.

Spread artichoke pesto and olive tapenade on French Rounds or Baguette.  Top with tomatoes and cheese. Broil 3-4 minutes. 

If preparing a Baguette, slice into serving portions.

Serve. 

Artichoke Pesto

3 Tbl. toasted pine nuts
1 clove garlic, coarsely shopped
kosher salt
1 c. canned artichoke hearts, rinsed and drained
3 Tbl. olive oil
red pepper flakes

Combine the pine nuts, garlic, and a pinch of salt in a mini food processor. Process until the garlic is chopped and the nuts are quite fine. Add the artichoke hearts and pulse again to make a paste. Drizzle in the olive oil and run the processor until the pesto is about the consistency of mayo. Add some red pepper flakes and taste for salt, adding more as needed.

Yields:  ½ cup. This pesto will keep for about 1 week in the fridge.

*If you prefer you can use jarred artichoke pesto.

 I not only see the Antipasti Grilled Cheese as a great appetizer but also a yummy Panini. 

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Another recipe to keep on hand for Labor Day is Melon-and-Mozzarella Salad.  Not only tasty but colorful as well.  It's a nice change and sure to be a crowd pleaser.  Don't forget, Fresh Market sells pre-cut fruit which would cut down on your prep time.

Melon-and-Mozzarella Salad (Southern Living – August, 2010)

3 c. peeled, coarsely chopped fresh peaches (about 1½ lb.) 

1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half

3 Tbl. chopped fresh basil

¾ c. TFM Lemon-Poppy Seed Dressing with Meyer Lemon Flavor

4 c. seeded and cubed watermelon 

4 c. cubed honeydew melon 

3 c. sliced fresh strawberries 

2 c. seedless green grapes, cut in half 

Garnishes: fresh raspberries, mint leaves 

Toss first 3 ingredients with 1/4 cup Lemon-Poppy Seed Dressing.

Layer watermelon, peach mixture, honeydew, berries, and grapes in a large glass trifle dish or tall glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss with remaining 1/2 cup dressing just before serving. Garnish, if desired.

Enjoy!

Recipes: Ham, Green Olive, and Cheddar Spread - White Balsamic Broccoli Slaw - Manchego Cheese

For my food sampling this past weekend (August 2nd and 3rd) I was asked to use TFM Green Olives.  I had a variety of  stuffed olives to choose from - garlic, jalapeno, almond, and red pepper.  With featuring olives as my mission, I created the recipes below.  I also used Adams Reserve Whtie Cheddar.  This was on sale, is a customer favorite, and it's very flavorful.  A nice addition to both recipes. 

Ham, Green Olive and Cheddar Spread

1 lb.  ¼-inch sliced Glenrock European Ham*

1¼ c. mayonnaise

1½ tsp. Worcestershire sauce

¾ tsp. Colemans dry mustard

¾ c. diced red onion

1 jar (7.7 oz) TFM Stuffed Green Olives

(garlic, jalapeno, almond or red pepper), sliced

1 lb. Adams Reserve White Cheddar, shredded

Cut ham into large chunks and place in food processor.  Pulse until coarsely chopped.  Place in a large mixing bowl.

To bowl add mayonnaise, Worcestershire, Colemans, and red onion.  Mix until well blended.

To ham mixture add olives and Cheddar.  Mix until well blended. 

Serve with TFM Entertainment Crackers or TFM Original French Rounds.

This recipe was a HUGE hit with customers.  Eventhough I put out the recipe for customers to take, many of them wanted to purchase the prepared spread.  Sorry to say, it wasn't available for purchase.  I used the GARLIC olives in this recipe.

January 24 & 25, 2014 - I used RED PEPPER olives this time and Virginia Ham.  Also, if you do not like green olives, you  may want to try Cornichons.

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White Balsamic Broccoli Slaw

12 oz. pkg. Broccoli Cole Slaw

¼ c. mayonnaise

¼ c. Terrapin Ridge Farms 
          Sweet Red Onion White Balsamic Dressing

10 (or to taste) TFM Stuffed Green Olives

(garlic, jalapeno, almond or red pepper), diced

1/3 c. diced red onion

¾ to 1 c. shredded Adams Reserve White Cheddar

Crazy Jane Original Mixed Up Salt, to taste

In a small bowl, mix mayonnaise and dressing until well blended.  Set aside.

In large serving bowl, add broccoli cole slaw, green olives, and onion.  Toss to mix. 

Add desired amount of dressing mix.  Toss until slaw is well coated.  Season with salt and pepper.  Top with Parmesan.  Serve.

Although not the HUGE hit the spread was, customers did enjoy the slaw.  It is a nice summer recipe and not sweet like some broccoli slaws can be.  I used the RED PEPPER olives in this recipe.

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Jenna (Cheese Specialist Extraordinaire ) sampled out Manchego cheese.  She served it two ways.

Manchego with TFM Fig Spread
Cut Manchego into wedges.  Top with fig spread.

Manchego with Arugula, Walnuts, Apple and Honey Drizzle
Mix honey with olive oil (1 part honey to 1/3 part olive oil).  Set aside.

In a serving bowl, place arugula and walnuts.

Dice apple and add to bowl.  Add honey mixture and toss to coat. Season with salt and pepper.

Serve.


*You can use a shortcut or boiled ham from the deli.

What's to come ...

I have a great job.  I work at a wonderful store, with great employees - The Fresh Market, Midlothian, VA. On Fridays and Saturdays I sample out food and wine to fantastic customers.  I have so many regular customers that I enjoy talking to.  Every tasting I feel like it's a party at my table. For me - a social event. Because of that, I wanted to start posting about the wines and food samples that I’m tasting out.

Friday’s I’ll post the wines and foods I am tasting out for the weekend. Sometimes the food can be as simple as cheese or opening a jar and pouring it over cream cheese.  Other times, I might be preparing recipes.  

Sunday’s I’ll post the recipes along with customer feedback (if there are any to post).  May even post about the wine and customer feedback.

For this past weekends tasting I'll post my recipes tomorrow.

If you are interested in sampling, come see me at The Fresh Market, Midlothian, VA.