Food recipes
Asiago Bread Crumb Topping
Asiago Bread Crumb Topping
Ingredients:
⅓ cup shredded Asiago cheese
1 teaspoon paprika
1 tablespoon minced fresh parsley
⅛ teaspoon salt
¼ cup (½ stick) salted butter,
Directions:
melted
1. Peel the potatoes and chop them into quarters. Put the potatoes into a
large saucepan and cover them with water. Add a couple pinches of salt.
Bring the water to a boil over medium heat, and boil for 20 to 25 minutes, or
until potatoes are tender. Strain the potatoes.
2. Push the potato chunks through a ricer back into the saucepan. You can
also use a potato masher.
3. Add the half-and-half, butter, and 1 teaspoon of salt to the pan. Cover and
set over medium/low heat. Stir occasionally until hot. Stir in the fontina
cheese and turn off the heat. Set the oven to broil.
4. Make the bread crumb topping by combining the panko, Asiago cheese,
paprika, parsley, and salt in a medium bowl. Stir in the melted butter.
5. Spoon the potatoes into a casserole dish. Smooth the top of the potatoes
with a spatula, then spread the ¼ cup cubed butter on top, followed by the ½
cup grated fontina cheese. Use your hands to cover the top of the potatoes
with the Asiago bread crumb topping.
6. Set the dish under your broiler for 1 to 2 minutes, or until the bread
crumbs turn light brown.
• MAKES 6 TO 8 SERVINGS.
JOE’S STONE CRAB JUMBO LUMP CRAB CAKES
Joseph Weiss was living in New York with his wife and son when his doctor told him
he would need a change of climate to help his asthma. When he journeyed to Miami,
Florida, in 1913 and discovered he was able to breathe again, he quickly moved his
family down South and opened his first restaurant, a little lunch counter. Joe’s
restaurant business exploded in 1921 when he discovered how to cook and serve the
stone crabs caught off the coast. Joe boiled the meaty claws and served them chilled
and cracked with a secret mustard dipping sauce. (Today only one pincer is removed
from each stone crab, and the crab is tossed back into the ocean, where it will
regenerate the missing claw in about two years.) The stone crabs, in addition to
several other signature items, made Joe’s a Miami hot spot, and these days Joe’s
restaurants can be found in Chicago and Las Vegas. Here is my take on Joe’s amazing
giant crab cakes, which are made from lump crab meat, and served as an appetizer or
entrée at the restaurant. Of course, you can’t clone a Joe’s crab dish without cloning
the secret mustard sauce, so that recipe is here, too.
Ingredients:
⅓ cup shredded Asiago cheese
1 teaspoon paprika
1 tablespoon minced fresh parsley
⅛ teaspoon salt
¼ cup (½ stick) salted butter,
Directions:
melted
1. Peel the potatoes and chop them into quarters. Put the potatoes into a
large saucepan and cover them with water. Add a couple pinches of salt.
Bring the water to a boil over medium heat, and boil for 20 to 25 minutes, or
until potatoes are tender. Strain the potatoes.
2. Push the potato chunks through a ricer back into the saucepan. You can
also use a potato masher.
3. Add the half-and-half, butter, and 1 teaspoon of salt to the pan. Cover and
set over medium/low heat. Stir occasionally until hot. Stir in the fontina
cheese and turn off the heat. Set the oven to broil.
4. Make the bread crumb topping by combining the panko, Asiago cheese,
paprika, parsley, and salt in a medium bowl. Stir in the melted butter.
5. Spoon the potatoes into a casserole dish. Smooth the top of the potatoes
with a spatula, then spread the ¼ cup cubed butter on top, followed by the ½
cup grated fontina cheese. Use your hands to cover the top of the potatoes
with the Asiago bread crumb topping.
6. Set the dish under your broiler for 1 to 2 minutes, or until the bread
crumbs turn light brown.
• MAKES 6 TO 8 SERVINGS.
JOE’S STONE CRAB JUMBO LUMP CRAB CAKES
Joseph Weiss was living in New York with his wife and son when his doctor told him
he would need a change of climate to help his asthma. When he journeyed to Miami,
Florida, in 1913 and discovered he was able to breathe again, he quickly moved his
family down South and opened his first restaurant, a little lunch counter. Joe’s
restaurant business exploded in 1921 when he discovered how to cook and serve the
stone crabs caught off the coast. Joe boiled the meaty claws and served them chilled
and cracked with a secret mustard dipping sauce. (Today only one pincer is removed
from each stone crab, and the crab is tossed back into the ocean, where it will
regenerate the missing claw in about two years.) The stone crabs, in addition to
several other signature items, made Joe’s a Miami hot spot, and these days Joe’s
restaurants can be found in Chicago and Las Vegas. Here is my take on Joe’s amazing
giant crab cakes, which are made from lump crab meat, and served as an appetizer or
entrée at the restaurant. Of course, you can’t clone a Joe’s crab dish without cloning
the secret mustard sauce, so that recipe is here, too.
Printed from https://recipe.bluelayer.org/recipe/71054/asiago-bread-crumb-topping