Posts Tagged appetizer
This recipe comes courtesy of Tia Vino (Mr. Vino’s Sister-in-Law) who is an outstanding and awesome cook. Mrs. Vino loves it when Tia and Tio Vino come to visit in early spring to escape the snow. She loves it for several reasons. 1. Frequently, she comes home from work to find dinner almost ready 🙂 2. Said dinner is always delicious. 3. Scott and Janet are two of her favorite people on earth. This recipe has become a staple – it makes a great appetizer, starter salad, heck even a sauce for pasta! ENJOY.
Serve with Morovino dry Pinot Grigio or Sangiovese.
1 T. butter (because when you are using a full pound of cheese, why not??)
1/3 c. (about 2 large) shallots, finely chopped
¾ – 1 lb creamy goat cheese (I get the logs at Costco)
3 roma tomatoes*
3 T. Balsamic vinegar
3 T. Soy sauce
2 t. Worcestershire Sauce
½ c. NICE olive oil
1 small handful of parsley, chopped
Salt and Pepper
OK, it seems like it has a lot of ingredients and is complicated, but it’s not! With a little organization, this comes together in less than 10 minutes. Saute the shallots in the butter over medium heat – we want soft and golden, not brown and burned! Make a small “x” in the bottom of the tomatoes with a sharp pairing knife, then put them in rapidly boiling water for 2 minutes or until the skin starts to peel. Carefully remove the tomatoes (those are some hot tomatoes), let them cool a moment, then peel, seed and dice them.
Here’s where we can get creative. If I’m using this as an appetizer, I cut the cheese log in half lengthwise – don’t worry if it crumbles a bit, the marinade covers a multitude of sins. If I’m using this as a salad course, I slice the log into 1” thick slices. Or, use one of those Tuperware mold things and form a pretty shape.
Whatever shape you choose, here’s what happens next. Lay the cheese in a flat dish – I use a Pyrex 9 x 9” baking dish. Spread the shallots over the cheese. Put the diced tomatoes and the remaining ingredients in a bowl and mix. Pour the mixture over the cheese. Cover and let set 24 hours to 3 days in your fridge.
Fun serving options. As an appetizer, just serve the cheese log with garlic toasts. As a salad course, place 2 leaves of butter lettuce on a plate, top it with one of the cheese rounds then spoon the extra marinade on top (OMG, this is AWESOME and really fussy looking) If the log gets to crumbly, listen to what it is telling you! Smash the cheese and marinade together, then spread on small slices of peasant bread and warm in the oven. Or this is a good time to toss the cheese and sauce with hot pasta to make a main course!
*Mrs. Vino Cheat – if the Roma tomatoes don’t look good, or you don’t have the time or inclination to use fresh tomato, you can substitute 1 14.5-ounce can of diced tomato, drained and it still tastes mighty good!
Make and serve with a bold dry red like Morovino Red Sun.
2 4-ounce pieces of Chorizo (dry Spanish Chorizo works best)
1 bottle dry red wine (like Morovino Red Sun)
7 garlic cloves
4 bay leaves
¼ t. red pepper flakes
Combine all the ingredients in a deep skillet and bring to a boil. Reduce heat to medium low, cover and simmer for 15 minutes. Transfer Chorizo to a cutting board and slice diagonally to ½” thick. Place slices in a shallow serving bowl and cover with 1 cup of hot poaching liquid. NOTE, this holds really well on a buffet if you put it in a small crock pot to keep warm.