Soon enough, the cold, winter weather will be making its way to Delmarva.
That’s when good ole fashioned comfort food will be necessary. Comfort foods like macaroni and cheese or grilled cheese sandwiches – or maybe both in one!
Efrain Matinez from Papa Grande’s in Fenwick Island joins us in the Kirby and Holloway Kitchen to show us how to create this twist on the comfort classic.
Stop in to any SoDel Concepts Restaurant location all month long and try some of our chefs grilled cheese creations.
Romesco Sauce
Ingredients:
- 6 large roasted red peppers
- 1/2 cup toasted slivered almonds
- 1/4 cup extra virgin olive oil
- 6 garlic cloves
- 3 tbsp red wine vinegar
- 2 tsp smoked paprika
- 3/4 tsp salt
- 1 tsp cayenne pepper
- 1 slice of white bread in cubes
Directions:
- In a small pot, add the oil and cook the garlic till golden brown, after that the bread and almonds
- Place all ingredients into a food processor or blender, and blend until smooth.
- A food processor will make for a chunkier sauce, whereas the blender will make for a smoother sauce.
Chorizo Mac n Cheese
Ingredients:
- 1 ½ lbs ground Mexican chorizo
- 2 cup chopped onions
- 2 tbsp chopped fresh garlic
- ½ cup poblano and red peppers mix
- 2 ½ heavy cream
- 1 ½ cup Parmesan cheese
- 1 ½ cup jack cheese
- 2 tbsp butter
- 2 ½ lbs cooked elbow pasta
Directions:
- In a pan sauté chorizo and let it cook on his own fat till start breaking a part, add onions and let it cook till translucent, add garlic, butter and the mix peppers and cook till they get soft.
- Add heavy cream, let the mixture boil and add the Parmesan and jack cheese.
- As soon the sauce starts turning creamy add cilantro and pasta. Toss the pasta in the sauce.
- Let it cold down in a sheet tray.
Chorizo Mac n Cheese Grilled Cheese
Ingredients:
- 1 sliced brioche bread loaf
- 3 pieces of Mac n cheese in squares
- 12 cooked bacon strips
- 1 cup romesco sauce
- fresh avocados
- A couple slices pepper jack cheese
- 2 tbsp butter.
- 1 qt cilantro tomato basil soup
Directions:
- Spread bread romesco sauce in 2 slices of bread.
- Put 3 slices of pepper jack cheese on each slice of bread.
- Put 1 square on Mac n cheese on one slice, set all it in a small baking tray and bake in the oven for 3 minutes at 375.
- Add 3 slices of bacon and throw it back in the oven for another 3 minutes.
- Pull it out add half of the avocado in slices and top it with the other half of bread with the melted cheese.
- Melt some butter in a small pan and toast the 2 faces of the sandwich till you get a nice golden color.
- Serve with a cup of cilantro tomato and basil soup.
Cilantro Tomato Basil Soup
Ingredients:
- 2 cup chopped onions
- 2 tbsp finely chopped garlic
- 1 ½ cup chopped basil
- 1 cup cilantro
- 1 qt milk
- ¼ cup vegetable oil
- 2 cup heavy cream
- 1 ½ Parmesan cheese
- 2 tbsp butter
- 1 6 lbs Can chopped tomatoes
- Salt pepper to taste
Directions:
- In a dip pot cook onions with oil, add garlic and butter when the onions get translucent, add basil and cilantro and let it cook for about 5 minutes.
- Add the chopped tomatoes, salt pepper and let it boil. Stirring every 2 minutes.
- Add heavy cream and milk, let it simmer.
- In the very end add the Parmesan cheese and blend till you get the consistency you decide.
