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AUGUST
1998
Try
California Cheese on the Grill This Summer
If you're like
most Californians, this summer you will spend many
evenings and weekends outdoors barbecuing with family
and friends. To add variety to summer grilling, try
these recipes from the California Milk Advisory Board
that pair several popular California cheeses with
favorite summer foods for unusual and delicious results.
As with other foods,
grilling imparts a delicious flavor to California
cheese. And because California cheesemakers produce
over 120 varieties and styles of cheese, there is
always plenty to choose from.
The California Milk Advisory
Board offers these three great-tasting recipes for
adding flavor to your summer entertaining. By simply
altering the portion size, each of these recipes can
be served either as an appetizer or main course.
California
Cheese Grilling
Teleme, a California original, is a mild, creamy cheese
with a significantly tangy flavor. When rolled tightly
in greens such as chard, as in this recipe for Grilled
Teleme in Chard Leaves, it melts quickly for a creamy,
delicious center. Prepare these bundles ahead of time
up to the point of grilling. After grilling, serve
them on thick slices of country bread.
California Feta with
Tomato and Foil Baked Shrimp can be served as an appetizer
with grilled garlic bread or as a main course with
steamed rice and a spinach salad. Feta is a semi-hard
cheese that crumbles easily and tends to retain its
firmness when cooked. Its light salty taste packs
plenty of flavor in this recipe.
Monterey Jack, a California
original, gives this recipe for Monterey Jack-Stuffed
Portobello Mushrooms a bright California twist. California's
cheesemakers produce more than a half dozen varieties
of flavored Jack such as Jalapeno Jack or Green Onion
Jack so be as adventurous as you dare.
Established in 1969,
the California Milk Advisory Board is headquartered
in Modesto, California and is the largest marketing
board in the Western United States, serving more than
2,300 dairy families. Under the dairy umbrella, the
CMAB executes generic advertising, retail and food
service promotions and milk quality improvement and
research programs on behalf of California dairy products,
including Real California Cheese.
If you have
dairy related recipes you would like to share with
the Dairy community on MooMilk, send them to me, Aimee
Silva. I would love to get them!
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Monterey
Jack-Stuffed Portobello Mushrooms
(Serves 4)
Four 4-inch portobello
mushrooms
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon minced fresh thyme
3 large cloves garlic, minced
1/2 cup minced red bell pepper
1-1/2 cups fine fresh bread crumbs
3 tablespoons minced green onion
2 tablespoons minced parsley
1 cup grated California Monterey Jack cheese
Discard mushroom stems
and wipe caps clean with a damp paper towel. In a
bowl, whisk together 3 tablespoons olive oil, wine
vinegar and half of both thyme and garlic. Season
with salt and pepper. Spoon mixture evenly over mushroom
caps.
In a small skillet, heat
remaining 1 tablespoon olive oil over moderately low
heat. Add bell pepper and sauté 3 minutes to soften.
Add remaining garlic and sauté 1 minute to release
its fragrance. Add bread crumbs and blend well. Remove
from heat and stir in green onions, parsley and remaining
thyme. When cool, stir in cheese. Season with salt
and pepper.
Prepare a medium-hot
charcoal fire or preheat gas grill. Put mushroom caps
gill-side-up on a baking sheet. Drizzle with any unabsorbed
vinaigrette. Divide the stuffing evenly among the
caps and press it into place, covering the gills.
Cook mushrooms over indirect
heat. If using coals, make two piles, one on either
side of the grill, and put the mushrooms in the middle.
If using a gas grill, turn off the heat directly under
the mushrooms in the middle but leave burners on either
side. Cover grill but leave vents open. Cook until
mushrooms are tender and stuffing is crisp, about
10 minutes. Serve immediately.
Recipe provided by
the California Milk Advisory Board
Contact: Deneen Murrieta or Jennifer Plant, Torme
& Kenney, 415.956.1791.
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 Grilled
Teleme in Chard Leaves
(Serves 4)
4 unblemished Swiss chard
leaves with no holes
8 ounces California Teleme cheese (or Mozzarella),
chilled
Pinch hot red pepper flakes
1/2 teaspoon chopped fresh oregano
Four slices country bread, about 1/2-inch thick and
4 inches long
1 garlic clove, split in half
2 tablespoons olive oil
Prepare a medium-hot
charcoal fire or preheat gas grill.
Carefully cut away the
white rib from each chard leaf, but leave each leaf
in one piece. Put the leaves in a large bowl. Cover
with boiling water and let stand 2 minutes. Drain
in a sieve under cold running water. Gently squeeze
dry. Lay chard leaves flat on a dishtowel and pat
dry. Put a two-ounce piece of Teleme cheese in the
center of each one. Sprinkle each piece with a few
hot pepper flakes and 1/8 teaspoon oregano. Fold the
end of the chard leaf over the cheese, fold in the
sides, then roll to form a neat package.
Grill bread slices on
both sides until toasted, then rub one side with a
cut clove of garlic. Drizzle the garlic-rubbed side
of each slice with 1 teaspoon olive oil.
Brush cheese packages
with remaining olive oil and season with salt. Grill
over direct heat for 1 minute, then turn and grill
on the second side for 1 minute. Set one cheese package
on each slice of bread and serve immediately.
Recipe provided by
the California Milk Advisory Board
Contact: Deneen Murrieta or Jennifer Plant, Torme
& Kenney, 415.956.1791.
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California
Feta With Tomato and Foil Baked Shrimp
(Serves
1)
For each serving:
1-1/2 plum tomatoes, halved, seeded and thinly sliced
1 clove garlic, minced
2 tablespoons minced green onion
1 tablespoon minced fresh dill
6 jumbo (16-20 count) shrimp, peeled but tail left
on
1 tablespoon olive oil
1-1/2 ounces California Feta cheese
Prepare a medium-hot
charcoal fire or preheat a gas grill.
On a 12- by 18-inch sheet
of heavy-duty aluminum foil, arrange the tomato slices
in the center, partly overlapping. Season with salt
and pepper. Sprinkle with garlic, half the green onion
and half the dill. Top with shrimp and remaining green
onion, then drizzle shrimp with olive oil. Dot surface
with clumps of Feta.
Bring two sides of the
foil up over the shrimp and fold to seal, then fold
the ends to form a package. Place package on the grill
over direct heat, cover and cook 8 minutes. Transfer
to a dinner plate and unfold (be careful: steam is
hot). Garnish with remaining minced dill.
Recipe provided by
the California Milk Advisory Board
Contact: Deneen Murrieta or Jennifer Plant, Torme
& Kenney, 415.956.1791.
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Cheese-Filled
Tortellini Pasta Salad With
Sweet Red Pepper and Artichoke Hearts
(Serves
4)
Cheese-Filled Tortellini
Pasta Salad:
9 ounces (1 package) refrigerated cheese-filled tortellini
1/2 cup (about 2) carrots, peeled and diced
1/2 cup (about 1/2 large) sweet red pepper, diced
2/3 cup (about 6 ounces) canned artichoke hearts,
drained and quartered
8 kalamata olives
2 tablespoons pesto, homemade version* optional
2 tablespoons olive oil, optional
Freshly ground black pepper to taste
1/4 cup (2 ounces) Parmesan cheese or Dry Jack cheese,
freshly shredded
Homemade Pesto*:
1 cup packed fresh basil leaves
1-2 tablespoons pine nuts
1 large garlic clove, crushed
1-2 tablespoons Parmesan or Dry Jack cheese, freshly
grated
1/8 cup extra-virgin olive oil
To make the cheese-filled
tortellini pasta salad: Prepare tortellini according
to package directions, rinse under cold water and
drain well. Place in serving bowl. Cook carrots in
boiling water until tender, approximately four minutes.
Rinse under cold water and drain. Add carrots, red
pepper, artichokes and olives to pasta. Toss with
pesto. Add 1-2 tablespoons olive oil if mixture seems
dry. Season with ground black pepper to taste. Refrigerate
1-4 hours to allow flavors to meld.
To make the homemade
pesto: Place basil, pine nuts and garlic into blender
or food processor. Blend until finely minced. Add
cheese and oil and process until blended. Transfer
to small container; cover and chill. Use within 3-4
days. Recipe may be doubled.
To serve: Toss cheese-filled
tortellini pasta salad with shredded cheese immediately
prior to serving.
Serving Size: 1 cup
Per serving: 300 calories, 36 g carbohydrates, 11
g total fat
Recipe provided by
the American Dairy Association (DMI-100)
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 Grilled
Chicken and Provolone Panini
(Serves 4)
Grilled Chicken and Provolone
Panini:
4 chicken breast halves, boneless and skinless
2 tablespoons (1/4 stick) butter, melted
2 teaspoons fresh sage, chopped, or 1/2 teaspoon dried
2 teaspoons fresh rosemary, chopped, or 1/2 teaspoon
dried
Salt and freshly ground pepper to taste
4 crusty rolls of choice, (French, Italian or sourdough)
1/3 cup balsamic vinaigrette dressing
2 cups (about 4 ounces) arugula (or other peppery
greens), washed and dried
8 pieces (about 4 ounces) proscuitto, thinly sliced
8 pieces (about 4 ounces) Provolone or Monterey Jack
cheese, thinly sliced
To make the grilled chicken
and Provolone panini: Brush chicken breasts lightly
with melted butter. Combine sage and rosemary and
sprinkle on both sides of chicken. Season with freshly
ground salt and pepper. Grill chicken breasts over
charcoal grill in stove-top grill pan, or under broiler
until firm to the touch. Transfer to plate and let
cool approximately 10 minutes.
To serve: Slice rolls
in half. Sprinkle bottom of each roll with vinaigrette.
Divide arugula among the four rolls. Layer 2 slices
of proscuitto and 2 slices of Provolone or Monterey
Jack cheese on each roll. Slice each chicken breast
half crosswise into diagonal slices, about 1/2-inch
thick and place on top of cheese. Drizzle more vinaigrette
over chicken. Place top of roll on chicken breast
and press down gently so sandwich stays together.
Tightly wrap each sandwich in plastic wrap and refrigerate
until serving time.
Serving Size: 1/2 cup
Per serving: 595 calories, 31 g carbohydrates, 30
g total fat
Recipe provided by
the American Dairy Association (DMI-100)
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