March 2017 MOZZARELLA 2017 Newslette… · MOZZARELLA COMPANY NEWS March 2017 Cheese of the Month...

MOZZARELLA COMPANY NEWS March 2017 Cheese of the Month Chihuahua (chee'-wah-wah) A distinctive artisanal cow’s milk cheese with a rich buttery flavor that evokes a bold nuttiness. Queso Chihuahua orginated in Menonite communities in the State of Chihuahua in Northern Mexico. It's a mellow cheese with a semi-hard texture. It is great for just snacking and magnificent for melting dishes such as Quesadillas, Queso Fundido con Chorizo, Enchiladas and any casserole dish. Recipe of the Month Crab-Avocado Tostados with Queso Chihuahua Salsa Verde 4 small tomatillos, husks removed 1 jalapneo, seeded 1/2 avocado 2 tablespoon fresh cilantrro 2 tablespoons chopped onion 2 teaspoons lime juice 1/2 clove garlic 1/4 teaspoon salt Pico de Gallo 1/2 ripe tomato, chopped 3 tablespoons chopped cilantro leaves 1 jalapeno, chopped 1 teaspoon lime juice 1/4 cup chopped onion 1/8 teaspoon salt Tostados 8 whole corn tortillas 1/2 cup Salsa Verde (recipe above) 1 cup corn oil 2 teaspoons lime juice 1/2 teaspoon sea salt 1/4 teaspoon salt 6 ounces fresh lump crabmeat 3/4 cup (4 ounces) shredded Chihuahua 1/4 cup minced onion Paprika to taste 1/4 cup minced jicama 1/2 tomato, diced, for garnish 8 sprigs fresh cilantro, for garnish For the Toastados, heat the oil in a medium skillet over medium heat to 350 and fry the tortillas, turning as necessary using a slotted spoon, until crisp and golden brown. Remove the tortilla chips from the oil with a slotted spoon and place on paper towels to drain. Sprinkle them with the sea salt. Mix the crabmeat, the onion, the jicama and the Salsa Verde in a small bowl. Add the lime juice and salt. Stir and adjust seasonings, if necessary Preheat the broiler on high. Place the tortilla chips on a baking sheet, then divide and mound the cheese on top. Transfer the chips to the broiler and place about 3 inches beneath the heat source. Broil until the cheese melts, taking care not to let the Tostados get too brown. Remove from the oven and immediately mound the crabmeat mixture atop the cheese. To serve, top each Tostada with a small dollop of Salsa Verde and a spoonful of Pico de Gallo. Garnish with paprika, tomato and cilantro. Place extra sauces in small bowls to pass at the table. Serves 8. Adapted from Cheese, Glorious Cheese! By Paula Lambet, copyright 2007 by Paula Lambert CHEESE, GLORIOUS CHEESE! REGULAR PRICE $30 .. NOW $15 Order online at www.mozzco.com VIAGGI DELIZIOSI Travel with Paula SilverSea Cruise Venice - Croatia - Montenegro - Corfu - Sicily - Amalfi Coast and Rome with Paula Lambert and Stephan Pyles July 17 - 26, 2017 MOZZARELLA COMPANY 2944 Elm Street Dallas TX 75226 214.7414072 www.mozzco.com MOZZARELA COMPANY CALENDAR March 3-5 Italian Dinner & Brunch in San Antonio with Stephan Pyles Sustenio @ The Eilan March 5 Les Dames d'Escoffier A Dame Good Party (aka Raiser Grazer) March 8 Cheese & Wine Tasting Temple Emanuel March 10 Empty Bowls Myerson March 11 Kroger 10am-1pm Parker & The Tollroad MOZZCO CHEESEMAKING CLASSES March 18 & 25 Viaggi Dates for Tuscany in 2018 24 April – 1 May 2018 5 – 12 May 2018 29 Sept – 6 October 2018 10 – 17 October 2018

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Transcript of March 2017 MOZZARELLA 2017 Newslette… · MOZZARELLA COMPANY NEWS March 2017 Cheese of the Month...

MOZZARELLACOMPANYNEWS

March 2017

Cheese of the MonthChihuahua (chee'-wah-wah)

A distinctive artisanal cow’s milk cheese with a rich buttery flavor that evokes abold nuttiness. Queso Chihuahua orginated in Menonite communities in the Stateof Chihuahua in Northern Mexico. It's a mellow cheese with a semi-hard texture. Itis great for just snacking and magnificent for melting dishes such as Quesadillas,Queso Fundido con Chorizo, Enchiladas and any casserole dish.

Recipe of the MonthCrab-Avocado Tostados with Queso Chihuahua

Salsa Verde4 small tomatillos, husks removed 1 jalapneo, seeded1⁄2 avocado 2 tablespoon fresh cilantrro2 tablespoons chopped onion 2 teaspoons lime juice1⁄2 clove garlic 1⁄4 teaspoon saltPico de Gallo1⁄2 ripe tomato, chopped 3 tablespoons chopped cilantro leaves1 jalapeno, chopped 1 teaspoon lime juice1⁄4 cup chopped onion 1/8 teaspoon saltTostados8 whole corn tortillas 1⁄2 cup Salsa Verde (recipe above)1 cup corn oil 2 teaspoons lime juice1⁄2 teaspoon sea salt 1/4 teaspoon salt6 ounces fresh lump crabmeat 3/4 cup (4 ounces) shredded Chihuahua1⁄4 cup minced onion Paprika to taste1⁄4 cup minced jicama 1⁄2 tomato, diced, for garnish

8 sprigs fresh cilantro, for garnishFor the Toastados, heat the oil in a medium skillet over medium heat to 350 and fry thetortillas, turning as necessary using a slotted spoon, until crisp and golden brown. Removethe tortilla chips from the oil with a slotted spoon and place on paper towels to drain. Sprinklethem with the sea salt. Mix the crabmeat, the onion, the jicama and the Salsa Verde in asmall bowl. Add the lime juice and salt. Stir and adjust seasonings, if necessaryPreheat the broiler on high. Place the tortilla chips on a baking sheet, then divide and moundthe cheese on top. Transfer the chips to the broiler and place about 3 inches beneath theheat source. Broil until the cheese melts, taking care not to let the Tostados get too brown.Remove from the oven and immediately mound the crabmeat mixture atop the cheese.To serve, top each Tostada with a small dollop of Salsa Verde and a spoonful of Pico deGallo. Garnish with paprika, tomato and cilantro. Place extra sauces in small bowls to passat the table. Serves 8.Adapted from Cheese, Glorious Cheese! By Paula Lambet, copyright 2007 by PaulaLambert

CHEESE, GLORIOUS CHEESE! REGULAR PRICE $30 .. NOW $15Order online at www.mozzco.com

VIAGGI DELIZIOSITravel with Paula

SilverSea CruiseVenice - Croatia - Montenegro -

Corfu - Sicily -Amalfi Coast and Romewith Paula Lambertand Stephan PylesJuly 17 - 26, 2017

MOZZARELLA COMPANY2944 Elm StreetDallas TX 75226214.7414072

www.mozzco.com

MOZZARELA COMPANYCALENDAR

March 3-5Italian Dinner & Brunchin San Antonio withStephan Pyles

Sustenio @ The Eilan

March 5Les Dames d'EscoffierA Dame Good Party(aka Raiser Grazer)

March 8Cheese & Wine TastingTemple Emanuel

March 10Empty BowlsMyerson