Grilled Blue Cheese Coleslaw

Grilled Blue Cheese Coleslaw

8 green onions, tops trimmed

1 large head cabbage, tough outer leaves removed, cut into 8 wedges

vegetable oil

8 ounces blue cheese, crumbled

2 garlic cloves, minced

3⁄4 cup vegetable oil

1⁄3 cup cider vinegar

1 teaspoon celery seed

1 teaspoon kosher salt or 1 teaspoon sea salt

1⁄2 teaspoon fresh ground black pepper

1⁄4 teaspoon dry mustard

Directions

Prepare a hot fire in your grill. Brush green onions and cut sides of cabbage with oil. Grill for 2 to 3 minutes per side, turning once, until vegetables have good grill marks on both sides. Finely chop cabbage, coarsely chop green onions and combine in a large bowl. Let cool, then stir in blue cheese. In another bowl, whisk together garlic, 3/4 cup oil, vinegar, celery seeds, salt, pepper and mustard. Pour over cabbage mixture and toss to coat.

Tip: Place the onions perpendicular to the grill grates so they don’t fall through.

Beet and Carrot Boats

Beet and Carrot Boats

1 medium carrot

1 medium beet

4 heads Belgian endive

3 tbsp mayonnaise

Scrub the carrot, then grate it finely, using either a box grater or a Microplane. Set aside in a small bowl.

Wash your utensils and then peel and grate the beet. (These steps can be done ahead of time; if so, cover

the beets and carrots and tore in the refrigerator.) Slice off the bottom quarter-inch of each Belgian endive head

to free one or two leaves. Gently remove them and set them aside. Slice off the next quarter-inch to free the next

leaves, then repeat to free some more. When you're done, spread out all the leaves and choose a dozen or more

of the nicest ones of a uniform size. (Save the rest, along with the unsliced hearts of the heads, to add crispness

to tossed salads.) Spread a thin layer of mayonnaise inside each leaf, then load half the boats with carrots and

half with beets. Arrange on a plate or platter and serve chilled or at room temperature.

Baked Potatoes and Toppings

Baked Potatoes and Toppings

Pepperoni Pizza Tater

In a medium bowl, mash together the potato reserves with a dollop of sour cream and salt and pepper, to taste. Place mixture back into hollow potato and top with a spoonful of pizza sauce, shredded cheese and pepperoni. Place back in the oven until the cheese melts. Top with all your favorite fixings like green peppers, black olives and onions.

Chicken Potato Pie

Who doesn't love the comforting taste of chicken pot pie? Now imagine that creamy filling oozing out of the warm baked potato. While your potato is baking whip up just the filling portion of your favorite pot pie using the reserve potatoes. Pour filling in the sprinkle with breadcrumbs.

Pastrami-Potato Sammie

Start spreading the news, this spin on a New York deli classic is delicious. Pan fry your pastrami and potato reserves in beef broth. Pack the pastrami and reserves into the potato and place Havarti cheese overtop. Let the cheese melt then top with mustard and pickle relish.

Ham & Swiss Spud

Saute diced ham, onion, celery and potato reserves in oil until vegetables are tender. In a small bowl, whisk together Dijon mustard, mayo and honey, to taste. Spoon ham-potato mixture into the potato shell. Top with shredded Swiss cheese and a drizzle of the sauce.

Pimento Cheese Mac and Cheese

Pimento Cheese Mac and Cheese

For the topping:

4 TBSP salted butter (I used Plugra)

1 clove of garlic, minced

3 slices of French Bread (about ¾-1 inch thick), cubed

For the mac and cheese:

12 oz cooked pasta

8 ounces cream cheese, at room temperature

½ cup mayonnaise

2 cups sharp cheddar cheese

¼ tsp. garlic powder

¼ tsp. onion powder

1 (4 oz.) jar pimentos, drained

2 ¼ cups heavy cream

½ cup whole milk

5 TBSP all-purpose flour

4 TBSP unsalted butter (I used Plugra)

Salt and pepper to taste

For the topping:

Preheat oven to 350 degrees F.

In a large sauté pan, melt butter over medium heat.

Stir in garlic; cook and stir for 1 minute.

Add bread cubes, and toss to coat.

Spread on a baking sheet.

Bake for 15 minutes or until crisp and dry. Check frequently to prevent burning.

Let cool to room temperature and then place them in a plastic sealed bag and using a rolling pin turn the croutons into crumbs.

Set aside.

For the mac and cheese:

Preheat oven to 375F.

Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, onion powder, and pimento into the large bowl of a stand mixer.

Using paddle attachment beat the mixture on medium speed until thoroughly combined.

Set aside.

Melt butter in large saucepan.

Once melted add flour and create a light colored roux.

Add the cream and milk and whisk to let the roux dissolve.

Add the pimento cheese spread and whisk until the cheese melts completely.

Season to taste with salt and black pepper.

Add pasta to the pimento cheese sauce.

Pour into a buttered dish I used a smaller one for photos and then a 7-x-11-inch pan so a 9-13-inch pan should work just fine for this.

Top with the garlic butter croutons.

Bake for 20-25 minutes or until top is crispy and cheese is bubbling. If crouton topping is getting too crispy too fast, cover with foil.