Red Jalapeno Salad With Melted Goat Cheese Recipes

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

GRILLED PEPPERS AND GOAT CHEESE SALAD

Steps:

• Heat grill to high. Roast red peppers on grill until charred, turning as each side blackens. Transfer to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skin.
• Lay peppers flat on a clean work surface. Using a sharp paring knife, cut open peppers and remove seeds and ribs. Slice into 1/2-inch-wide strips. Drizzle with 1 tablespoon oil, and season with salt and black pepper; set aside.
• Slice goat cheese into four pieces, and place directly on grill. Heat, covered, until cheese starts to soften and melt. Remove from grill.
• Place one piece on each serving plate. Arrange lettuce leaves next to cheese on each plate. Drizzle greens and cheese with remaining tablespoon oil; season lightly with salt and black pepper. Divide reserved peppers among plates; serve immediately.

WALDORF GOAT CHEESE SALAD

Steps:

• Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!

BROILED HALIBUT WITH GOAT CHEESE CRUST

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
• In a small bowl, stir together the goat cheese, lemon pepper and salt. Pat this evenly over the tops of the halibut steaks. Place the steaks on a baking sheet. Pinch off tiny pieces of butter and place them on top of the cheese coating, using about 1 tablespoon per steak.
• Broil for 8 to 10 minutes per inch of thickness of your steaks. You will know they are done when the cheese is browned and the fish can be flaked with a fork.
• While the fish is cooking, combine the remaining butter, lemon juice, cream cheese, milk and chives in a small saucepan. Cook while stirring over low heat until everything is melted and smooth. Spoon sauce onto dinner plates and place the halibut steaks on top to serve.

JALAPENO GOAT CHEESE DIP

Steps:

• Mix Jalapeno Jelly with goat cheese, to taste.
• Chill.
• Spread on crackers.

GOAT CHEESE-STUFFED LAMB BURGERS

Steps:

• Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
• Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
• Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
• Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
• Serve burgers on buns with arugula, aioli, and pickled red onions.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

RED JALAPENO SALAD WITH MELTED GOAT CHEESE

Steps:

• In a Blender combine the first 7 ingredients. Add more water if needed. Slowly drizzle in first the canola oil then the olive oil. Pour into bowl and add the jalapeno, cilantro and lime. Can be made up to 1 day ahead, cover and chill. Combine lettuce in bowl and toss with dressing to coat. Crumble goat cheese on top of salad - do not toss. Toast pine nuts and immediately pour on top of goat cheese till melted and creamy, toss and enjoy! *Serve with lime wedges.