I suppose I'm starting this thread as a means to garner cooking tips (whatever they may be) from those that know.....to those who are inquiring. First Up: I just purchased some queso fresco cheese for the first time. I was wanting to melt it on nacho chips. Not certain if that's the best use for it, though. I did a quick Google search and see that it can be crumbled and used in tacos, etc., as well as melted for queso sauce. Any of you yahoos have a great use and/or recipe for this stuff? Thanks!
http://community.cookinglight.com/archive/index.php/t-71407.html not wild about queso as a rule, I usually sub other cheeses
I do a pretty rad stir-fry starting with broc flowerettes, sliced onions, mushrooms, zucc, garlic, chopped jalepenos, green/red peppers, black beans, and grilled sliced well-seasoned carne asada (steak). Once prepared, lay all that on a a big plate.....then generously cover with shredded cheese of choice (I love the colby/jack combo). Nuke at 40% until melted. That's it!.....dive in! Scoop with Juanita's chips, fresh guac, sour cream, and salsa. Oh, my! It's about as close to heaven as I can imagine!
I understand that, haaahaha Queso as a "style" ie "Mexican" just like youcan get "Mexican" cottage cheese, sour cream etc. It is just a matter of taste and a desire for lower sodium
ABM is a bit peculiar, he admits. It's a good kind of peculiar, though. Chicks dig it, dudes admire it. What can he say?
when grinding your own hamburger/sausage, make sure you put the meat in a freezer for about 1/2 hour before, and ensure the bowls you're grinding into are ice-cold.
next time you do burgers, do them quesadilla style, not mexican flavors, just burger/cheese/pickles/onions/etc in a tortilla
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I can cook anything. Except coffee. Never acquired a taste for coffee; I can give you your choice of gourmet tea but if you want coffee it's instant. Queso fresco does not melt well. Just made a batch of double chocolate cookies. Freezer finally empty so spent the weekend cooking. Grilled some steaks on July 4 with grilled potatoes & grilled radicchio, put extra in freezer. Last night made chicken and a potato dish. Also made a fish stew. A yogurt/radish/carrot salad. Pancakes to take to work for breakfast, I am harvesting strawberries to put on top.
Trying my first ever attempt at Jamaican Jerk marinade. Making some Jamaican Jerked chicken. I didn't follow one exact recipe, rather combined two different recipes. It's going to marinade over night before hitting the barbecue for dinner tomorrow. I tried a taste once it was done pulverizing in the food processor, and it was superb! Can't wait to taste the finished product! Ingredients for the marinade: Onion Garlic Lime Juice Soy sauce Apple Cider Vinegar Brown Sugar Fresh Thyme Black Pepper Allspice Nutmeg Cinnamon Olive oil Habanero pepper Green onion Ginger Salt I can list the exact measurements I used if anyone is interested in trying it out.
I would crumble that. A young cheese like queso fresco is not the best for melting. I am currently working in Portland now as a cheese monger, so feel free to ask about cheese anytime!
It was fantastic! A few of the flavors came through strongest, and some remained hidden in the background. Didn't get a strong taste of thyme, which was probably alright since too much would over power the other flavors. It had good heat with the Habanero pepper, and a nice taste of lime. I will definitely be making it again some time, and am going to look at making other marinades in the future. Later this week I am going to make some hot sauce for the first time with the left over Habaneros. Ingredients I'm looking at using: Habanero Carrots Onion Scallion Lime Juice Apple Cider Vinegar Fresh pressed apple juice Salt
