Posted by
Message
Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
11183 posts

SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
This is the thread for submitting your cheese dishes!

Please include at least one pic and a description of your entry. More pics and detailed recipes are also welcomed.

Entries will be accepted until five minutes before voting starts tomorrow at 9:00 am. (I need time to include entries in the voting.)

Good luck to all participants!
This post was edited on 9/14 at 10:29 am


Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
11183 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
Cheese Stuffed Mexican Meatballs


Ground beef and ground pork, aged cheddar cheese and fresh mozzarella, cinnamon, cumin, chipotle and paprika, plum tomatoes, onion and garlic, unsweetened chocolate, salt and black pepper.










Shredded mozzarella and grated cheddar.










Making the sauce.

Sauté the onions and garlic.




Add veg to the plum tomatoes, grated chocolate, ground chipotle, diced jalapeños, salt.




Used immersion blender to process.




Pour the sauce into baking dish and nestle the meatballs in the sauce. Top with more cheese.


















Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
11183 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
I wasn’t going to submit mine, but having no submissions 45 minutes in made me nervous.


NOLAGT
Over there
Member since Dec 2012
12118 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
I am typing it out now


LSUBoo
Houston Astros Fan
Knoxville, TN
Member since Mar 2006
90489 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
Bourbon Bacon Caramel Cheesecake



Alright, went the dessert route for this one obviously. I love bourbon and still had some bacon and bacon-infused bourbon left over from the bacon challenge, so I made this one just about right after the cheese ingredient was announced.



Crust first, of course, and get the bacon cooking.







While the crust is hardening in the freezer, time for the filling, starting with whipped cream cheese and butter, then adding eggs, finally baking powder, caramel, and some of the bacon-bourbon.







My sous chef was a fan. (I actually had two sous chefs... my wife was up there helping me with the eggs while I worked the camera.)





Snack time, bacon is ready! Just don't eat it all.



Okay, now that the bacon is out of the oven, the cheesecake goes in for at least two hours.

That means it's sauce time. I mixed coffee cream moonshine with the chocolate sauce and bacon-bourbon with the cameral sauce and whipped until both were a good drizzling viscosity.





Alright, once the cheesecake was ready (waited until it just started to look like a creme brulee on top) it took some time to cool before topping with the sauces and crumbled bacon.









This post was edited on 9/14 at 10:12 am


Replies (0)
Replies (0)
340
No8Easy2
US Marine Corps Fan
( . ) ( . )
Member since Mar 2014
10583 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
Looks fantastic Darla!

Here’s mine
Deep fried smoked queso with a grilled cheese sandwich

Started with a mixed bag of cheese
Plan was to just throw everything in the pan but when the kids started tasting the the different cheese I wasn’t left with much
But here goes..



Worked on the smoked queso 1st
Used queso fresco, port salut, danish fontina, Gouda and cream cheese


On the pit


Went with a fresh Italian loaf for the grilled cheese bread, figured with this much cheese it’s gotta stand up




Load with Colby jack, Monterey Jack,
Smoked Gouda and medium cheddar


About an 1 hour @250* on Apple and hickory wood


2 hrs in and getting right




After eating half of it, let the rest of the queso chill over night in the fridge


Rolled up into lil queso balls


batter bath and ready to fry


Had to get a test bite in


Seared up and plated grill cheese




bon appetit mes amis!





Replies (0)
Replies (0)
440
PeteRose
LSU Fan
Hall of Fame
Member since Aug 2014
13320 posts
 Online 

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
Cheese and crawfish souffle



basic béchamel sauce (Buttler flour milk)



adding salt, pepper, egg yolk, cheese (Swiss, white cheddar)



adding egg white



chives and crawfish(deshotel)





finished product









LSUBoo
Houston Astros Fan
Knoxville, TN
Member since Mar 2006
90489 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
That looks great.

So do the Mexican meatballs.

So do the smoked queso balls.

A-game like usual around here.


RonFNSwanson
LSU Fan
University of LSU
Member since Mar 2012
21567 posts
 Online 

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
Reuben Mac n Cheese

I knew when the challenge was announced I wanted to make some kind of weird mac n cheese, and a Reuben is my favorite sandwich, so it seemed like a great combo. The impending hurricane probably should have deterred me from curing something in the fridge for 2 weeks, but I am nothing if not stubborn, so I proceeded as planned. I started the cure Saturday before the storm and originally planned to smoke it on Labor Day (10 Days). When the challenge was extended, I decided to push it 2 full weeks.

To make the corned beef, I portioned kosher salt, Prague Powder #1, and brown sugar. Poured it into boiling water and let it dissolve. The water turned a beautiful dark pink hue. Hard to get good lighting to show the exact color.




Next toast, the spice blend for the brine. It was allspice, cardamom, coriander, clove, bay leaves, cinnamon, black pepper, and red pepper.



After a minute or two, remove from heat and grind up spices with garlic and ginger. Once ground, place in water and cut the heat.




Next I put ice in my brine container and poured the brine into it, then set in the fridge to cool completely. I think it took about an hour. While that was cooling, I trimmed my brisket. This was originally 14.9 lbs, I was hoping to find a 11-12 lb cut, but this was the smallest in the store. I ended up trimming 4.5 lbs of fat off, for a net of 10.4 lbs. I left about 1/4 fat cap on the top.




Placed in brine container and waited patiently, flipping it once per day. You can see why I wanted a smaller brisket, but the plates kept it submerged with no issues.



Fast forward 2 weeks, and it is time to turn this corned beef into pastrami. I removed it from the brine and soaked it in ice water for about 90 minutes to get the salt off. After that I removed it from the water and left in the fridge uncovered for another 90 minutes while I lit my fire and got the smoker ready.





For the spice rub, I used coriander, black pepper and paprika in a 4:3:2 ratio. Ground it all up then rubbed my meat.





Once my smoker got up to temp (and the game day wings were on) I placed the beef in the top rack and let it go until 203 degrees.



Rested and ready to eat. I had a slice fresh, but the majority of the pastrami eating will come later. So I cut enough to eat on this week and vacuum sealed the rest.




I love my Reubens with creole mustard and Russian dressing, so I made both of those. For the creole mustard, I used stone-ground mustard, honey, horseradish, Worcestershire sauce, garlic powder, paprika, smoked paprika, thyme, oregano, basil, cayenne pepper, salt, black pepper, and brown sugar.





For the Russian dressing, I started by caramelizing some onions. When that was done, mix in a bowl with chili sauce, toof’s finest mayo, pimentos, green onions, and horseradish.




Finally we have arrived at the part with the cheese. First up, the béchamel base. Butter and flour cooked for a few minutes into a blonde roux. Then I added chopped garlic, salt, pepper, and milk.




The main cheeses in my mac were Swiss and Gruyere, about 3/4 lb of each. Those aren’t very melty, so I cut up a block of cream cheese and melted that first.



After that was melted, I tossed in my shredded Swiss and Gruyere. I should have taken a pic of it all together, but time was of the essence and I forgot. Once it was smooth and silky, I added in the noodles.






Next I chopped up 1 slice each from the point and the flat and brought it to temperature.



Last step was heating the sauerkraut. I get this from Costco, it is just okay out the jar. But tossed in a pan for a few minutes with black and red pepper does wonders.




I toasted some marble rye and it was time to plate. Here’s a pic right before I started eating and realized I forgot to put the sauerkraut on the dish.



And here it is, actually finished.




Bonus pic of my traditional Reuben from lunch the day before. Basically the same ingredients but sub a slice of Swiss for the mac.



Replies (0)
Replies (0)
240
NOLAGT
Over there
Member since Dec 2012
12118 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
Too much sauce…



In the beginning I had picked up some sodium citrate to make either some American cheese or some sort of cheese sauce. Not knowing if I would have time I didn’t give it a ton of thought but in the end decided to use some cheese sauce made 3 different ways. Sodium citrate helps emulsify the cheese in order to make a nice smooth sauce or making a block of sliceable American cheese.

I decided on making a version of Alabama white sauce but subbing half of the mayo with some cheese sauce. With that I wanted some macaroni and cheese and also a side of broccoli and cheese all with different variations of the base cheese, a block of sharp cheddar.

First thing is first shred 4 pounds of sharp cheddar. Shredded fresh do not use the pre-shredded stuff because that has anti-caking agent and other things.






Next was to season the chicken and onto the grill at 325 with some cherrywood.






The first sauce I made was for the macaroni and cheese. I started off with a base of cream of jalapeño soup. Along with everything else in the picture plus Frank’s hot sauce.

I loosely went off of this recipe. I did not get the gruyere cheese I just added more cheddar.

Kosher salt
1 pound (450g) elbow macaroni
5 tablespoons (75g) unsalted butter, divided
4 teaspoons (20g) sodium citrate (see note)
1 1/2 pounds (680g) grated sharp cheddar cheese (see note)
1 teaspoon (5ml) hot sauce, such as Frank's RedHot
1/2 teaspoon (2g) mustard powder
1/4 teaspoon (1g) garlic powder
1/2 pound (225g) grated Gruyère cheese (see note)
1 cup panko bread crumbs (2 ounces; 55g)
3 cans cream of jalapeño soup













Mix the panko with some melted butter then top it off.




Next was to make the cheese sauce that I would use a portion of for the chicken and the other portion for the broccoli. This is one that would make a good block of American cheese. I added a little bit more heavy cream to make it a little thinner.

Unsalted butter ; 1 stick
4 tsp Sodium Citrate
1 cup Heavy cream
1.5lb Cheese ; Grated or thin sliced









I took my usual Alabama white sauce recipe and used one cup of this cheese sauce with one cup of mayo.

2 cups Duke’s Mayo
½ cup Cider Vinegar
1 TBS Course Ground Black Pepper
1 TBS Granulated Garlic
1 TBS Sugar
1 heaping teaspoon minced Horseradish (I use the kind from a jar)
1 tea Salt
½ tea Ground Cayenne Pepper
Juice from 2 Lemons






The rest of the cheese sauce was how I wanted it for the broccoli so now I just had to pop it in the steam oven.






Now everything is done and it is just time to assemble. Dip the chicken, shovel out some mac, and drizzle sauce on the broccoli. Body get ready for a cheese overload…






As always thanks for looking. A couple takeaways… Too much cheese and one dish that’s for sure The Alabama cheese sauce I would skip next time. It made it real thick and the flavor was too overpowering in my opinion. I think may be mixed with some barbecue sauce might be good next time. I would add more sauce to the macaroni next time as well because it was drier than I like it.
This post was edited on 9/14 at 10:44 am


Replies (0)
Replies (0)
160
TD SponsorTD Fan
USA
Member since 2001
Thank you for supporting our sponsors
Advertisement
HoustonChick86
Arizona Fan
Catalina Wine Mixer
Member since Dec 2009
54938 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
French Onion Grilled Cheese and Garlic Parmesan Soup



I started by sautéing some ones for my soup while a roasted a ton of garlic.



In went the garlic.



While that continued to cook I made some croutons and green onion cheese crisps to top the soup.



Added the broth and wine to the soup to simmer.



Now onto the french onions.



Done.



Still cooking.



Green onion and garlic butter for the sandwich.





Soup all blended up and then bake to the pot with the parmesan cheese and left over chedder blend and cream.





Since this is a cheese challenge I went ahead and added Gruyere to the onions. Good decision.







Now that the onions are ready time to assemble the sandwich.







Final product. It was delicious and definitely hit the spot on a day we were all home sick.



LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
77480 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
Everything looks great! I hadn't planned anything, but have no dinner plans so just placed a grocery delivery order and will submit a last minute item.


Lambdatiger1989
LSU Fan
NOLA
Member since Jan 2012
1943 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
I’m making mine for dinner tonight. It’s in the works as we speak. Will submit later.


Replies (0)
Replies (0)
30
Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
21447 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
Two Fisted Cheese Whizard

Cheesesteak is good comfort food. I am a simple cook, so I didn't want to screw it up by making too many changes to the traditional recipe. I like cooking stuff that even I can cook.

I decided to cook this entirely on my charcoal grill, so I would not have any unfair advantage over those without power. That sounded good right? Actually, y'all know I would have use the grill, anyway..

But the first question is, Cheese Whiz or Provolone? Those are the two correct responses to the question as to what kind of cheese goes on a cheesesteak. How can you improve on perfection? I have always preferred the Cheese Whiz, but my daughters both wanted provolone, as they were unfamiliar with the virtues of Cheese Whiz.

After much consideration, I decided:





Just to be a little different, I used prime strip steaks that I put in the freezer for about an hour before slicing, so I could slice it easier. I cut it thicker than you would expect for a cheesesteak, because I felt it would be tender, regardless because it is prime steak. I seasoned generously with salt and pepper.

ETA: I did trim the excess fat off the strips before cutting it up.


I cut up onions and mushrooms and sauteed them in butter in a cast iron skillet. I removed the onions and mushrooms and cooked my steak. I then added the onions and mushrooms back into the skillet and added cheese. As you can see, I segregated the meat/veggie mix into two sides so that I could use two separate cheezes - the white provolone and the yellow Cheese Whiz.






I took a hoagie roll and toasted it on the cast iron skillet and loaded it up with half Cheese Whiz and half provolone mixture. I added goathorn peppers (I deviated from the traditional bell peppers) and added some fresh herbs.




This turned out awesome. I, of course, preferred the Cheese Whiz side. There is something surreal about the saltiness of the cheese, and the way the Cheese Whiz completely coats every piece of that prime steak, to give it a creamy, buttery texture.

Cheese Whiz on the left and provolone on the right.

Note: I'm not sure what happened in my pic, but one of the kitchen lights cast a shadow of the sandwhich that turned out yellowish, so it looks like the sandwich is sitting in grease? Its not. Its perfectly dry.


I kept to my MO of simple food, but the problem is that I don't think its possible to win the cheese challenge with Cheese Whiz...
This post was edited on 9/14 at 4:27 pm


NOLAGT
Over there
Member since Dec 2012
12118 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
quote:

But the first question is, Cheese Whiz or Provolone


Check out that sodium citrate stuff I used, you could make a cheese whiz using provolone lol.


LSUBoo
Houston Astros Fan
Knoxville, TN
Member since Mar 2006
90489 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
quote:

The problem is that I don't think its possible to win the cheese challenge with Cheese Whiz...



If I win I might just make cheese whiz the next ingredient. Or velveeta.


Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
21447 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
quote:

Check out that sodium citrate stuff I used, you could make a cheese whiz using provolone lol.


If I'm going to do Cheese Whiz, I'm going with the "real deal". No imitation Whiz for me...


Replies (0)
Replies (0)
20
Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
21447 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
quote:

f I win I might just make cheese whiz the next ingredient. Or velveeta.



Wouldn't that cause some churn...


Replies (0)
Replies (0)
00
cajunangelle
LSU Fan
Member since Oct 2012
124901 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
omg every submission is first place.


Replies (0)
Replies (0)
61
HoboDickCheese
Texas A&M Fan
South of 12
Member since Sep 2020
2170 posts

re: SUBMISSION Thread for F&DB Cheese Challenge, September 14, 2021
I’ve got something in the works, it’ll be a late entry. I’ll edit this post sometime in the early AM

ETA: here is my official submission. Seven cheese and ground sirloin lasagna

cheeses are: smoked mozzarella
Smoked provolone
Smoked Gouda
Smoked gruyere
Havarti
Red Dragon
Mountain Gorgonzola


The sauce isn’t much, I let the cheeses speak for themselves
This post was edited on 9/15 at 3:41 am


first pageprev pagePage 1 of 2next pagelast page

Back to top

logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram