MARCH 1999

March into Spring with these
Delicious Cheesy Dishes

Pork Tenderloin Cubano
French Breakfast Grilled Cheese
Pesto-Ricotta Fondue
Shiitake, Artichoke and Fontina Fondue
Cheddar-Jack Fritters
Artichoke, Tomato and Three Cheese Pizza

Pork Tenderloin Cubano
Makes 4 servings
Prep time: 15 minutes, plus marinating time
Cooking time: 8 minutes

Pork Tenderloin
1 pound of 3/4 inch thick pork tenderloin, trimmed & sliced
1 tablespoon butter
8 thin slices (4 ounces) smoked Gouda cheese
4 French sandwich rolls, 6-inch, split
1/2 small red onion, thinly sliced

Marinade
1 small onion, finely chopped (about 1/2 cup)
1/4 cup finely chopped cilantro
3 cloves garlic minced
Juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano

Mango Salsa
1/2 cup medium salsa
1/3 cup finely diced fresh mango (or pineapple if preferred)

Cut pork tenderloin into eight pieces. Pound pork pieces with meat mallet between two sheets of waxed paper or plastic wrap until approximately 1 inch thick. For marinade, combine onion, cilantro, garlic, orange and lime juice, honey, pepper, cumin, salt and oregano in large shallow dish. Add pork to marinade, turning to coat. Cover with plastic wrap and marinate in refrigerator 2 to 24 hours. For salsa, combine salsa and mango. Let stand at least 1 hour to allow flavors to blend.

Heat butter in large skillet over medium heat. Remove pork from marinade; discard marinade. Cook pork 6 to 8 minutes per side or until temperature reaches 155 to 160ºF and pork is juicy and barely pink inside. (Pork should be cooked in single layer in skillet; cook in two batches if necessary.) Top pork with cheese during last minute of cooking to melt cheese. Place pork on rolls; top with onion slices. Serve open-faced with Mango Salsa, if desired.

French Breakfast Grilled Cheese
Makes: 4 sandwiches
Prep time: 10 minutes
Cook time: 10 minutes

3 eggs, slightly beaten
1/4 cup milk
2 tablespoons (1/4 stick) butter
8 thick slices egg bread
12 slices (8 ounces) white Cheddar cheese
(yellow Cheddar may be used as substitute)
1/2 tablespoon chopped walnuts
4 teaspoons real bacon bits or 4 slices of cooked bacon, crumbled

In a shallow dish, combine the eggs and milk; mix well. Melt the butter in a large skillet or griddle over low heat. Dip 1 side of 4 slices of bread in the egg mixture, making sure it does not soak through to the other side. Place the bread slices coated side down in the skillet. Top each with 3 slices of cheese, walnuts and a sprinkle of bacon. Dip 1 side of the remaining 4 slices of bread in the egg mixture and place coated side up over the cheese and bacon bits. Cook for 4 to 5 minutes per side, or until golden and the cheese is melted.
Optional: Serve with maple syrup for a tasty twist.

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Pesto-Ricotta Fondue
Makes 10 servings
Prep time: 10 minutes
Cook time: 10 minutes

3/4 cup (about 1 ounce) packed fresh basil
2 large cloves garlic, peeled
1 cup (about 4 ounces) part-skim or fat-free ricotta cheese
1/3 cup (about 1-1/3 ounces) grated Asiago or Parmesan cheese
1-1/2 cups chicken stock
2 tablespoons lemon juice
1 tablespoon plus 1/2 teaspoon cornstarch
1 tablespoon cold water
1/3 cup chopped reconstituted sun-dried tomatoes*, not oil packed
Salt and fresh ground black pepper to taste

For dipping:
Grilled bite-size pieces of asparagus, scallops, salmon and tuna.

In a blender or food processor, blend basil and garlic until finely chopped. Add ricotta and Asiago cheeses, blending until well combined.

In a medium-size heavy-bottomed saucepan, heat the chicken stock and lemon juice over medium heat. Stir in basil mixture until well blended. In a small cup stir together the cornstarch and cold water. Add to the fondue and cook, stirring until thickened; do not let boil. Stir in sun-dried tomatoes. Season with salt and pepper.

Transfer fondue to a ceramic or enamel fondue pot and keep warm over a burner. Serve with bite-size pieces of grilled asparagus spears, scallops, salmon or tuna.

Leftover fondue may be kept covered in the refrigerator for 2 to 3 days. Gently reheat to serve.

*Note: To reconstitute sun-dried tomatoes, pour boiling water over tomatoes in small bowl. Let stand 15 minutes or until softened.

Shiitake, Artichoke and Fontina Fondue
Makes 12 servings
Prep time: 20 minutes
Cook time: 15 minutes

4 cups (about 1 pound) shredded Fontina cheese
1 tablespoon cornstarch
2 tablespoons butter
1-1/2 cups (about 6 ounces) shiitake mushrooms, trimmed, cleaned and finely chopped
2 tablespoons chopped shallots
1 cup canned artichoke hearts, finely chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup lemon juice
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 tablespoon chopped fresh chives, or 2 tablespoons dried
1/2 teaspoon salt
Freshly ground pepper to taste

For dipping:
Boiled peeled shrimp, steamed small red-skinned potatoes, onion and herb focaccia cut in bite-size pieces.

In a medium-size bowl toss the cheese with the cornstarch.

In a medium-size heavy-bottomed saucepan heat the butter over medium heat. Add the shiitake mushrooms and shallots; cook 3 to 4 minutes. Add the artichoke hearts and continue cooking 3 minutes. Stir in the wine, broth and lemon juice. Heat until just barely simmering. Add the cheese a handful at a time, stirring until the cheese is melted before adding more. When all the cheese has been added, stir in the thyme, chives, salt and pepper.

Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately with shrimp, potatoes and focaccia.

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Cheddar-Jack Fritters
Makes 16 fritters
Prep/Cook time: 30 minutes

4 ears of corn, kernels removed and coarsely chopped, or 2 cups frozen
1 cup (4 ounces) sharp Cheddar cheese, shredded
1/2 - 1 cup (2-4 ounces) pepper Jack cheese, shredded
1/2 cup (2 ounces) white Cheddar cheese, shredded
3 eggs, slightly beaten
1/2 cup buttermilk
3/4 cup flour
1 teaspoon baking soda
4 tablespoons butter

Combine ingredients to form batter.

Heat a large 12-inch non-stick skillet on medium-low heat. Add 1 tablespoon butter to pan per batch. Drop 1/4 cup measures of batter into skillet. Fritters will be about 4 inches in diameter. Pan will accommodate four fritters per batch.

Cook 2-3 minutes per side or until golden. Serve with Sautéed Greens.

Variation: Drizzle with maple syrup and serve with Canadian bacon for breakfast.

Artichoke, Tomato and
Three Cheese Pizza
Makes 1 pizza (8 slices)
Prep time: 30 minutes
Cook time: 20-25 minutes

12 ounces (about 4 large) Roma tomatoes, seeded and chopped
1/2 teaspoon salt, divided
1/2 cup (4 ounces) ricotta cheese
1/2 cup (2 ounces) coarsely grated Asiago cheese, divided
2 tablespoons chopped fresh basil or 1 tablespoon dried
1/4 teaspoon freshly ground black pepper
1 pound pizza dough, thawed if frozen
2 teaspoons basil flavored olive oil or unflavored olive oil, divided
1 cup (5 ounces) mozzarella cheese, cut in small cubes
1 jar (6 ounces) marinated artichoke hearts, drained

In a stainless steel strainer combine the chopped tomatoes and 1/4 teaspoon salt. Set aside 30 minutes to drain excess liquid.

Preheat oven to 425°F.

In a small-size bowl stir together the ricotta cheese, 1/4 cup Asiago, basil, remaining 1/4 teaspoon salt and pepper.

Roll out or stretch pizza dough to fit a 12-inch round pizza pan. Drizzle 1 teaspoon basil oil over the dough and spread evenly with the ricotta mixture. Scatter 1/2 the tomatoes and 1/2 the mozzarella over the ricotta. Arrange the artichoke hearts on the pizza and scatter with the remaining tomatoes and mozzarella. Drizzle with the remaining teaspoon basil olive oil.

Bake pizza 15 minutes. Sprinkle with remaining 1/4 cup Asiago and return to oven for 5-10 minutes until crust is golden brown and cheeses are melted.

For more delicious cheese recipes, ideas and information, check out the American Dairy Association Web site http://www.ilovecheese.com.

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