Fridge Cleanout: Cheese Dip

The Issue:

Today I stopped at Chipotle to pick up some lunch and they didn't have any Queso (if you don't speak Spanish that means cheese). Most people would be outraged at this but not I. Why you ask? I thought, "I can make my own". When I got home I scoured the fridge for cheeses. We haven't been to the store in a while and just cleaned out our fridge so there were slim pickings. Here's what I had:

• 2 Slices of Swiss cheese
• 1 Slice of American
• A tub of Gorgonzola (I only used a little because it is very strong)
• A quarter inch thick slice of Lite Havarti
• 1 String Cheese
• Parmesan (The grated kind)- I used a tablespoon or so

The Process:

What I did was put a little milk into a saucepan on high heat until it began to steam. Next, I added my conglomeration of cheeses, some fresh parsley, ground Oregano, white pepper, paprika, minced garlic (fresh), and some salt. Then, I put the heat on low and let it simmer until I had a sort of chunky, liquid, cheesy mess. It was a little too runny so I added a spoonful of flour and let it dissolve into the mixture.  Then I brought the heat up a little. I did this because the cheese started to coagulate. (I just thought I would use that word for fun, it's not blood but it was a liquid that began to harden so whatever). After five or ten minutes I had some delicious cheese dip. In order to keep it warm I stuck it in a bowl and then put it in the oven with my Chipotle lunch.  

The Aftermath: 

After making this I researched how to actually make cheese dip and based off of what I learned.... let's just say Gordon Ramsay would not be very happy with me. But still, it worked.

1. In a sauce pan melt two tablespoons of butter (this can be changed depending on how much dip you want to make
2. Then add 2 spoonful's of flour until the butter thickens (again, varies depending on the quantity of butter you use).
3. Next add whatever cheeses you wish to dip your (Insert food of choice here) into and a little salt. Note: You have to be careful adding salt, if you are using salty cheeses I wouldn't recommend it but if you are a salt lover then by all means.

4. Whisk until the ingredients are mixed thoroughly and violà- cheese dip.

   Note: If you want to keep your cheese dip warm for use later (like if you are making it ahead of time for a party or something) put an OVEN SAFE bowl into the oven at about 300˚. Don't use too high of a temperature or you may crack your dish when it comes out due to the temperature change. You can also put your cheese dip in the bowl and put it back in the oven. Depending on how long it will stay in there the temperature will vary, be careful because you don't want to cook it any more and burn it.

   If you wish to garnish your dip chop some fresh parsley or other leafy herb and put it in the middle or next to the bowl on a dish. You could also sprinkle some shredded cheese on top. 

Personally, I think that Queso should actually be called "Queso Fundido". It's much catchier and literally means Melted Cheese.

If you want to know how I made the meme I used the Internet: Link

I don't care if you borrow my meme but could you at least credit my blog?

Thanks for reading!

Bison Burger

Okay, this wasn't something that I made based off what I had lying around. I went to the grocery store to get some shampoo and decided I would just pick something up from the meat section to take home. While I was browsing the ground beef I saw a package of ground bison. I have had bison before but I decided I would take it home and make some burgers. It's the way I did it that was suitable of being considered improv.

Ingredients

• Ground bison

Procedure

1. To do this you'll need a cooling rack with cross bars that are close together, a 9x9 baking pan, and a cast iron skillet. I'm sure any kind of skillet would work but I like to use cast iron. 
2. First, put the skillet over the stove and turn to high heat. Allow it a few minutes to warm up. 
3. Next, put your formed bison burgers on the cooling rack and place it over the skillet. Then, place the pan over the burger. 
4. Now you just cook it like you would on the grill. How long? Well that depends on how thick your burger is and how done you like it. How could I possibly know that?

Baked Tortellini

Ingredients

• Tortellini
• Parmesan Cheese
• Chardonnay
• Four Cloves of Minced Garlic
• Italian Seasoning
• Salt
• White Pepper
• Bacon or Pancetta Cut into Little Cubes
• Four eggs
• Two Cups of Heavy Whipping Cream

Procedure

1. You'll need a pot to boil your tortellini in, a skillet, a large bowl, and an oven safe dish. 
2. First crack the eggs into your bowl and beat them lightly. Then add about eight ounces of shredded cheese, the garlic, italian seasoning, salt, white pepper, whipping cream, and a splash of chardonnay to the eggs. Mix this.
3. In the skillet cook the bacon or pancetta. When it is thoroughly cooked splash some of the chardonnay into the plan to deglaze it. Then, add the egg and cheese mixture to the pan. Turn the temperature to about medium low. 
4. While this is cooking boil your pasta until al dente (spelling?) When the pasta is done add everything into the skillet and cook on medium low. When the cheese has melted put the pasta into the oven safe container. Turn on the broiler and put the pasta in the oven. 
5. Watch the pasta and when the top starts to brown it's almost done. Before it starts to turn dark brown take it out. Careful, it will be hot. 

Coke Marinated Ribeye with Pancetta Topping

Ingredients:

• Ribeye
• Coke
• Salt
• Pepper
• Pancetta (if you can't find pancetta you can use bacon)
• Mushrooms (I used cremini) 
• Oil (I used peanut)

Procedure

1. As far as the Ribeye goes you can use whatever kind, size, brand, or whatever that you want. I just bought a cheap cut of ribeye from my local Food-Lion. Now, what you want to do is put the ribeye in any kind of container that will allow it to lay flat. Then, pour Coke over it so that it just covers the meat. Next, let it sit for however long you are willing to wait to eat. The coke will tenderize the meat and give it a sort of sweet taste. 
2. In a skillet pour enough oil to just cover the bottom. Turn the heat to high until the oil begins to smoke and add the pancetta. Cook until the pancetta is crisp. Next, slice the mushrooms and add them to the skillet. When the mushrooms are soft the topping is ready. 
3. Cook your ribeye until the desired "done-ness." I like mine to be medium-rare but it's up to you. 
4. When your ribeye is ready move it to a plate and add your pancetta topping and enjoy!
5. Oh yeah, and add the salt and pepper whenever you feel like it. For taste. 

I served mine with asparagus. 

Note: I made this during Hurricane Sandy so I couldn't grill it. What I did was use a cooling rack and a skillet. I turned the skillet on to medium and added some mushrooms and pancetta (like the topping) so when it smoked it will give it some flavor. The cooling rack became kind of a grill and I used it to cook my asparagus and my ribeye. Next to that is a 9x9 cooking tray. I put the meat in there to marinade it with the coke. Behind that is my topping. (I put it in the pancetta's plastic container so that I wouldn't have another dish to clean. This was an iffy idea because the plastic began to melt.) All in all the meal turned out great!