Smoked Gouda Raspberry Salads Recipes

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
• Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
• In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Steps:

• Cook the pasta according to the package directions. Drain and rinse under cold water until no longer hot. Set aside.
• Mix together the mayonnaise, milk, adobo sauce, 1 tablespoon of the vinegar, salt and pepper to taste in a small bowl.
• In a large bowl, stir together the pasta, mayonnaise dressing, halved tomatoes and cubed Gouda. Taste for seasoning, adding more salt and pepper, and even an extra teaspoon or two of vinegar if necessary. Stir in the basil. Refrigerate, covered, for 2 hours before serving.

TOSSED SMOKED GOUDA SPINACH SALAD

Steps:

• In large bowl, toss spinach, bacon, cheese and peaches.
• Drizzle with dressing; toss.

HAM AND SMOKED GOUDA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix mayonnaise, honey and mustard in small bowl. Place pasta, ham, celery and cheese in large bowl. Add mayonnaise mixture; toss to coat.

BBQ ONION AND SMOKED GOUDA QUESADILLAS WITH PEA SHOOT MINI SALAD

Steps:

• Preheat oven to 300°F. Heat 3 tablespoons oil in large nonstick skillet over high heat. Add onions and sauté until almost soft, about 5 minutes. Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.
• Place 4 tortillas on work surface. Sprinkle 1/4 of cheese, then 1/4 of cilantro and 1/4 of onions on each tortilla. Top each with second tortilla and press to adhere.
• Brush skillet with 1 teaspoon oil; heat over medium-high heat. Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side. Place on baking sheet in oven. Repeat with remaining quesadillas.
• Cut each quesadilla into quarters; arrange 4 quarters on each plate. Toss pea shoots in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas.

SMOKED OXTAILS WITH FIRE-ROASTED GARLIC, PEPPERS AND ONIONS OVER SMOKED GOUDA GRITS

Steps:

• Slather the oxtails in 1 tablespoon of the olive oil.
• Mix the coarse kosher salt, coarsely ground black pepper, granulated garlic, granulated onion, five-spice, Big Lee's Sweet Heat, curry powder and paprika in a small bowl.
• Generously apply the dry rub to all sides of the oxtails. Cover and allow to dry brine in the refrigerator for 1 hour.
• Set up your smoker following the manufacturer's instructions and heat to 200 degrees F. Add applewood or hickory wood as specified by the manufacturer. Alternatively, set up a charcoal grill for smoking following the manufacturer's instructions and heat to 200 degrees F.
• Place the oxtails in a large aluminum baking pan in the smoker on the indirect side (farthest from the fire box or heat source) and smoke for 2 hours.
• Increase the smoker temperature to 300 degrees F and smoke until the oxtails are a beautiful, glistening, mahogany color and there is some rendered fat in the bottom of the pan, 2 hours more.
• Now, it's time to break down the oxtails' muscle fibers, while still retaining high levels of moisture. Remove the pan from the smoker, cover with aluminum foil and tightly seal the edges. Smoke until the meat is tender and easily pulls away from the bone, 2 hours more. If the meat doesn't easily pull away from the bone, rewrap the pan and smoke for 1 hour more.
• Remove the oxtails from the smoker and allow them to rest for 20 minutes.
• Meanwhile, place the Fresnos on a sheet of heavy-duty aluminum foil, drizzle with olive oil to coat, sprinkle with salt and wrap in the foil. Repeat with the jalapeños, garlic and onion, using 3 separate sheets of foil. Place the wrapped Fresnos, jalapeños, garlic and onion in the smoker's firebox. If using a charcoal grill, remove the grill grate and place the wrapped vegetables in the coals. Cook until softened, 5 to 10 minutes. Check frequently, as they can burn quickly.
• Transfer the vegetables to a work surface. Discard the foil. Pick up the garlic with long grilling tongs and hold over the smoker's fire or grill's coals until it develops a good char, 10 to 15 minutes. Transfer to a cutting board. Repeat with the Fresnos, jalapeños and onion, 7 to 10 minutes each. Let rest for 5 minutes.
• Combine the milk, grits, butter, smoked sea salt and 1 1/2 cups water in medium saucepan. Place the saucepan on a burner over medium-low heat and bring to a very slow simmer, whisking occasionally. Cover and cook, whisking occasionally to prevent lumps and sticking to the bottom of the pot, until the grits thicken, 15 to 20 minutes. Remove the grits from the heat and gently fold in the gouda until softened and slightly melted.
• Scoop the grits into 2 bowls. Pull the meat off of the oxtail bones with a fork and place on top of the grits.
• To deseed the Fresnos and jalapeños, cut them in half lengthwise and scrape out the seeds with the back of a chef's knife. Thinly slice the peppers crosswise. Thinly slice the roasted garlic. Peel the onion, cut it in half, then thinly slice it.
• Divide the Fresnos, jalapeños, Fresnos, garlic, onions and chives between the bowls. Top each dish with the zest of half of the lemon and a squirt of lemon juice.

SMOKED CHEESE ( GOUDA OR ALPS) POTATO SALAD

Steps:

• Mix first 6 ingredients together.
• Mix lemon juice, mayo and salt and pepper.
• Mix into salad.
• Chill for 1 hour.
• ENJOY.

HAM AND SMOKED GOUDA SALAD

Steps:

• Cook pasta according to package directions; rinse in cold water; drain.
• In a small bowl, mix together the mayo, honey and mustard.
• In a serving bowl, add the pasta, ham, celery, and cheese; stir to combine.
• Add the dressing mixture; toss to coat.
• Season with salt and pepper if desired.
• Serve now or chill and serve later.