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		<title>V is for: {Extra} Virgin Olive Oil from California Olive Ranch</title>
		<link>https://eisforeat.com/2021/03/v-is-for-extra-virgin-olive-oil-from-california-olive-ranch.html?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=v-is-for-extra-virgin-olive-oil-from-california-olive-ranch</link>
		
		<dc:creator><![CDATA[jaymeesire]]></dc:creator>
		<pubDate>Mon, 29 Mar 2021 18:25:59 +0000</pubDate>
				<category><![CDATA[Mains]]></category>
		<category><![CDATA[Pestos, Sauces & Salsas]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">https://eisforeat.com/?p=6522</guid>

					<description><![CDATA[<p>As you guys probably know by now, California Olive Ranch is my go-to for all things Olive Oil. That&#8217;s why I&#8217;ve been so excited to team up with them highlighting some of my favorite ways to use it.  The reason I love this product so much is simple. The company&#8217;s growing and harvesting practices allow them to harvest the olives at the exact right moment to create the best quality extra virgin olive oil possible. And they do it all while making sustainable choices in our growing, milling, and packaging. In case you missed any of my past recipes using COR, I&#8217;m rounding them up here for easy access! Of course, this is just the tip of the iceberg (or olive tree?) There are SO many ways to use their products, so please feel free to comment below and tell me your favorites! White Clam Pizza: I fell in love with this style of pizza during my days in Connecticut.. The only sauce on the pizza is olive oil, so it&#8217;s a perfect way to highlight the delicious flavors. Olive Oil Poached Fish: I make this dish at least twice a month. It&#8217;s so easy and it results in buttery, [&#8230;]</p>
<p>The post <a href="https://eisforeat.com/2021/03/v-is-for-extra-virgin-olive-oil-from-california-olive-ranch.html">V is for: {Extra} Virgin Olive Oil from California Olive Ranch</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
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<figure class="wp-block-image size-large"><img fetchpriority="high" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_4-683x1024.jpg" alt="california olive ranch extra virgin olive oil " class="wp-image-6528" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_4-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_4-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_4-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_4-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_4-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_4.jpg 1360w" sizes="(max-width: 683px) 100vw, 683px" /></figure>



<p>As you guys probably know by now, <a href="https://californiaoliveranch.com">California Olive Ranch</a> is my go-to for all things Olive Oil. That&#8217;s why I&#8217;ve been so excited to team up with them highlighting some of my favorite ways to use it.  The reason I love this product so much is simple. The company&#8217;s growing and harvesting practices allow them to harvest the olives at the exact right moment to create the best quality extra virgin olive oil possible. And they do it all while making sustainable choices in our growing, milling, and packaging. </p>



<p>In case you missed any of my past recipes using COR, I&#8217;m rounding them up here for easy access! Of course, this is just the tip of the iceberg (or olive tree?) There are SO many ways to use their products, so please feel free to comment below and tell me your favorites!</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2021/03/Oil-Pizza-Clam_for-social-and-web_20200515_40-1024x683.jpg" alt="white clam pizza with California Olive Ranch" class="wp-image-6524" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Oil-Pizza-Clam_for-social-and-web_20200515_40-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Oil-Pizza-Clam_for-social-and-web_20200515_40-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2021/03/Oil-Pizza-Clam_for-social-and-web_20200515_40-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Oil-Pizza-Clam_for-social-and-web_20200515_40-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2021/03/Oil-Pizza-Clam_for-social-and-web_20200515_40-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Oil-Pizza-Clam_for-social-and-web_20200515_40.jpg 2040w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure></div>



<p><strong><a href="https://eisforeat.com/2020/05/n-is-for-new-haven-style-white-clam-pizza.html" target="_blank" rel="noreferrer noopener">White Clam Pizza:</a></strong> I fell in love with this style of pizza during my days in Connecticut.. The only sauce on the pizza is olive oil, so it&#8217;s a perfect way to highlight the delicious flavors. </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2021/03/Olive-Oil-Poached-fish-1024x683.jpg" alt="olive oil poached fish" class="wp-image-6525" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Olive-Oil-Poached-fish-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Olive-Oil-Poached-fish-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2021/03/Olive-Oil-Poached-fish-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Olive-Oil-Poached-fish-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2021/03/Olive-Oil-Poached-fish-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Olive-Oil-Poached-fish.jpg 2048w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure></div>



<p><strong><a href="https://eisforeat.com/2020/05/o-is-for-olive-oil-poached-fish.html" target="_blank" rel="noreferrer noopener">Olive Oil Poached Fish:</a></strong> I make this dish at least twice a month. It&#8217;s so easy and it results in buttery, flakey fish every single time. The only downside is it does require a whole bottle of olive oil for poaching. However, I like to save the oil afterwards and continue using for whenever I make it.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-3-819x1024.jpg" alt="tri-tip steak with salsa verde" class="wp-image-6526" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-3-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-3-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-3-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-3-1229x1536.jpg 1229w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-3-1080x1350.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-3.jpg 1632w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure></div>



<p><strong><a href="https://eisforeat.com/2021/03/t-is-for-tri-tip-steak-with-italian-salsa-verde.html" target="_blank" rel="noreferrer noopener">Tri-tip Steak with Italian-style Salsa Verde:</a></strong> I never shy away from a good steak, and this one is truly special. It actually utilizes TWO different COR products. I used their garlic infused oil for the marinade and the 100% California for the salsa verde. </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_72-683x1024.jpg" alt="chipotle garlic aioli" class="wp-image-6527" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_72-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_72-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_72-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_72-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_72-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_72.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p><strong><a href="https://eisforeat.com/2021/03/u-is-for-ultimate-turkey-sandwich-with-chipotle-garlic-aioli.html">Chipotle Garlic Aioli:</a></strong> If you&#8217;ve never tried making your own aioli, this is the perfect time to try! I used California Olive Ranch to create a chipotle garlic aioli that was awesome on a sandwich. (But would be great on a whole bunch of things!)</p>



<p>Have you tried California Olive Ranch yet? If so, let me know your favorite recipes for using it in the comments. </p>
<p>The post <a href="https://eisforeat.com/2021/03/v-is-for-extra-virgin-olive-oil-from-california-olive-ranch.html">V is for: {Extra} Virgin Olive Oil from California Olive Ranch</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
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		<item>
		<title>U is for: Ultimate Turkey Sandwich {with Chipotle Garlic Aioli}</title>
		<link>https://eisforeat.com/2021/03/u-is-for-ultimate-turkey-sandwich-with-chipotle-garlic-aioli.html?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=u-is-for-ultimate-turkey-sandwich-with-chipotle-garlic-aioli</link>
					<comments>https://eisforeat.com/2021/03/u-is-for-ultimate-turkey-sandwich-with-chipotle-garlic-aioli.html#comments</comments>
		
		<dc:creator><![CDATA[jaymeesire]]></dc:creator>
		<pubDate>Tue, 16 Mar 2021 21:35:30 +0000</pubDate>
				<category><![CDATA[Mains]]></category>
		<category><![CDATA[Pestos, Sauces & Salsas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[aioli]]></category>
		<category><![CDATA[California Olive Ranch]]></category>
		<category><![CDATA[chipotle]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[mayo]]></category>
		<category><![CDATA[mayonnaise]]></category>
		<category><![CDATA[olive oil]]></category>
		<guid isPermaLink="false">https://eisforeat.com/?p=6488</guid>

					<description><![CDATA[<p>I don&#8217;t know about you, but I love me a good turkey sandwich. And I sort of forgot how much until I made this one. I really put a lot of thought into each component of this sandwich. Therefore, I am herby dubbing it: &#8220;The Ultimate Turkey Sandwich.&#8221; Agree or disagree? Let me know in the comments! I think any good sandwich needs a creamy component on the bread, otherwise it&#8217;s just too dry. That&#8217;s why I partnered with California Olive Ranch to create a homemade Chipotle Garlic Aioli! I love the distinct olive oil flavor of this aioli by using a combo of California Olive Ranch 100% California Extra Virgin Olive Oil AND Garlic Infused EVOO. I&#8217;m telling you, California Olive Ranch is truly out to transform the olive oil landscape. That means growing on California ranches, carefully selecting like-minded partners, and finding new, innovative ways to plant and harvest olives in a sustainable environment. So let&#8217;s talk turkey. I mean aioli. I made mine by hand because I was feeling suuuuper extra. But you could totally make this in a blender or food processor to cut the time down considerably. The key is to use things to help [&#8230;]</p>
<p>The post <a href="https://eisforeat.com/2021/03/u-is-for-ultimate-turkey-sandwich-with-chipotle-garlic-aioli.html">U is for: Ultimate Turkey Sandwich {with Chipotle Garlic Aioli}</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></description>
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<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_73-683x1024.jpg" alt="Ultimate Turkey Sandwich with Chipotle Garlic Aioli from scratch" class="wp-image-6513" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_73-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_73-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_73-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_73-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_73-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_73.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>I don&#8217;t know about you, but I love me a good turkey sandwich. And I sort of forgot how much until I made this one. I really put a lot of thought into each component of this sandwich. Therefore, I am herby dubbing it: &#8220;The Ultimate Turkey Sandwich.&#8221; Agree or disagree? Let me know in the comments!</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_56-1024x683.jpg" alt="Homemade chipotle garlic aioli on a turkey sandwich" class="wp-image-6514" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_56-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_56-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_56-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_56-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_56-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_56.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>I think any good sandwich needs a creamy component on the bread, otherwise it&#8217;s just too dry. That&#8217;s why I partnered with <a href="https://californiaoliveranch.com/">California Olive Ranch</a> to create a homemade Chipotle Garlic Aioli! I love the distinct olive oil flavor of this aioli by using a combo of California Olive Ranch 100% California Extra Virgin Olive Oil AND Garlic Infused EVOO. I&#8217;m telling you, California Olive Ranch is truly out to transform the olive oil landscape. That means growing on California ranches, carefully selecting like-minded partners, and finding new, innovative ways to plant and harvest olives in a sustainable environment.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_15-683x1024.jpg" alt="Add olive oil one drop at a time to emulsify into a homemade aioli. " class="wp-image-6516" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_15-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_15-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_15-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_15-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_15-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_15.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>So let&#8217;s talk turkey. I mean aioli. I made mine by hand because I was feeling suuuuper extra. But you could totally make this in a blender or food processor to cut the time down considerably. The key is to use things to help emulsify the aioli (like chipotle peppers and Dijon mustard), and to verrrry slowly add the olive oil. (Like, one drop at a time to start.) This aioli would also be fantastic as a dipping sauce for French <a href="https://eisforeat.com/2012/10/y-is-for-yuca-fries-with-roasted.html">fries</a>, <a href="https://eisforeat.com/2020/05/j-is-for-jaymee-sirewich-homemade.html">fried chicken sandwich</a>, a <a href="https://eisforeat.com/2011/12/i-is-for-inside-out-bacon-cheeseburgers.html">burger</a>&#8230; the possibilities are endless!</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_69-683x1024.jpg" alt="Ultimate Turkey Sandwich" class="wp-image-6517" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_69-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_69-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_69-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_69-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_69-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_69.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>But for the purposes of this blog post&#8230; we are building a sandwich! On the bottom slice, I covered the bread crust to crust with an avocado smash (seasoned with a little salt and lime juice.) Next up: plenty of roasted turkey, followed by crispy bacon, smoked Gouda cheese and micro greens. The top slice of bread received a slathering of the chipotle aioli (again, crust to crust!) </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_39-683x1024.jpg" alt="California Olive Ranch 100% California Extra Virgin Olive Oil with turkey sandwich ingredients" class="wp-image-6518" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_39-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_39-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_39-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_39-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_39-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Mustard-Aoli_for-social-and-web-color_20210223_39.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>What about you? What&#8217;s on your Ultimate Turkey Sandwich?? Let me know in the comments and please report back if you decide to make this aioli!</p>



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											<h2>Chipotle Garlic Aioli</h2>
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						<span class="recipe-meta-item">Sauces, Condiments</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">American</span>					
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						<span class="recipe-meta-item">By Jaymee Sire</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">Serves: 1 cup aioli</span>					
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																		<span class="recipe-meta-item">Prep Time: 20 minutes</span>
												
												
												
												
																		<span class="recipe-meta-item">Total Time: 20 minutes</span>
												
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					<div class="recipe-description"><p>This homemade Chipotle Garlic Aioli is the perfect compliment to any dish where you would normally use mayo! </p></div>
							
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				<div class="recipe-ingredients">
							
			<h3 class="recipe-title">Ingredients</h3>
			
			<ul>
																			<li><span>1 large egg yolk (from a pasteurized egg)</span></li>
																												<li><span>1 chipotle pepper in adobo sauce (from a can), finely minced</span></li>
																												<li><span>2 teaspoons freshly squeezed lemon juice</span></li>
																												<li><span>1/2 teaspoon Dijon mustard</span></li>
																												<li><span>1/2 cup California Olive Ranch Garlic Infused Olive Oil (may not use the full amount)</span></li>
																												<li><span>1/2 cup 100% California Olive Ranch Extra Virgin Olive Oil (may not use the full amount)</span></li>
																												<li><span>Kosher salt, to taste</span></li>
																</ul>
			
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			<h3 class="recipe-title">Instructions</h3>
			
									
															<div class="step">
					<span class="step-number">1</span>
					<div class="step-content">
						<p>Place egg yolk, minced chipotle pepper (and a little of the sauce), lemon juice and Dijon mustard in a medium bowl. Whisk until combined. Starting with 1/4 cup of the Garlic Infused Olive Oil, begin adding oil one drop at a time while continually whisking. Do not add the next drop until oil is completely emulsified. After 1/4 cup has been added, switch to the California EVOO, and repeat the process, ending with the final 1/4 cup of Garlic Infused Oil (if needed.) As the aioli starts to come together, you can start adding oil in a thin stream. Continue adding oil until it reaches your desired consistency. If it becomes too thick, you can add a few drops of water to thin it out. If it's too thin, continue adding more olive oil. </p>
					</div>
				</div>
										
						
						
						
															<div class="step">
					<span class="step-number">2</span>
					<div class="step-content">
						<p>Once aioli is the consistency of mayonnaise, season to taste with kosher salt and whisk to combine. Refrigerate until ready to use. (Will keep for at least a week in the refrigerator, covered.) </p>
					</div>
				</div>
										
						
		</div>
				
				
				<div class="recipe-notes">
			
			<h3 class="recipe-title">Notes</h3>
			
			<p>You can also use a food processor for this entire process to make the recipe go faster.</p>
			
		</div>
				
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													                    					"1 large egg yolk (from a pasteurized egg)",																			                    					"1 chipotle pepper in adobo sauce (from a can), finely minced",																			                    					"2 teaspoons freshly squeezed lemon juice",																			                    					"1/2 teaspoon Dijon mustard",																			                    					"1/2 cup California Olive Ranch Garlic Infused Olive Oil (may not use the full amount)",																			                    					"1/2 cup 100% California Olive Ranch Extra Virgin Olive Oil (may not use the full amount)",																			                    					"Kosher salt, to taste"																	  ],
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																"Place egg yolk, minced chipotle pepper (and a little of the sauce), lemon juice and Dijon mustard in a medium bowl. Whisk until combined. Starting with 1/4 cup of the Garlic Infused Olive Oil, begin adding oil one drop at a time while continually whisking. Do not add the next drop until oil is completely emulsified. After 1/4 cup has been added, switch to the California EVOO, and repeat the process, ending with the final 1/4 cup of Garlic Infused Oil (if needed.) As the aioli starts to come together, you can start adding oil in a thin stream. Continue adding oil until it reaches your desired consistency. If it becomes too thick, you can add a few drops of water to thin it out. If it's too thin, continue adding more olive oil. ",						
														
							
																"Once aioli is the consistency of mayonnaise, season to taste with kosher salt and whisk to combine. Refrigerate until ready to use. (Will keep for at least a week in the refrigerator, covered.) "						
														
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<p>The post <a href="https://eisforeat.com/2021/03/u-is-for-ultimate-turkey-sandwich-with-chipotle-garlic-aioli.html">U is for: Ultimate Turkey Sandwich {with Chipotle Garlic Aioli}</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
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		<title>T is for: Tri-tip Steak with Italian Salsa Verde</title>
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		<dc:creator><![CDATA[jaymeesire]]></dc:creator>
		<pubDate>Thu, 04 Mar 2021 19:56:30 +0000</pubDate>
				<category><![CDATA[Mains]]></category>
		<category><![CDATA[Pestos, Sauces & Salsas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[California Olive Ranch]]></category>
		<category><![CDATA[chimichurri]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[salsa verde]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[tri-tip]]></category>
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					<description><![CDATA[<p>Tri-tip steak is such an interesting phenomenon to me. Having lived on the West Coast for 10 years, it&#8217;s easy to source tri-tip from a variety of butchers. This is in large part due to the popularity of it in Santa Maria barbecue. However, on the East Coast, this cut of sirloin is almost impossible to find. The reason is because sirloin &#8220;tips&#8221; are much more popular over here for whatever reason. At any rate, if you can source it, this tri-tip steak with Italian salsa verde is a beautiful way to enjoy this cut of beef. (And if you can&#8217;t, this preparation will also work with flank, skirt, or hanger steak!) I&#8217;m super excited to partner with California Olive Ranch for this recipe! This is a product I already use and love for its taste and quality alone. And if you&#8217;ll remember, I used it for both my New Haven Clam Pizza and my Olive Oil poached fish. California Olive Oil Country is fast becoming as popular and important as California Wine Country. For over 20 years, California Olive Ranch has developed their own ranches and helped family farmers throughout Northern California develop previously unusable land. I&#8217;m actually using [&#8230;]</p>
<p>The post <a href="https://eisforeat.com/2021/03/t-is-for-tri-tip-steak-with-italian-salsa-verde.html">T is for: Tri-tip Steak with Italian Salsa Verde</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></description>
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<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/IMG_8348-819x1024.jpg" alt="Jaymee Sire adds Italian Salsa Verde to Try-tip steak" class="wp-image-6508" srcset="https://eisforeat.com/wp-content/uploads/2021/03/IMG_8348-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2021/03/IMG_8348-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2021/03/IMG_8348-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/IMG_8348-1229x1536.jpg 1229w, https://eisforeat.com/wp-content/uploads/2021/03/IMG_8348-1080x1350.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/IMG_8348.jpg 1360w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure></div>



<p>Tri-tip steak is such an interesting phenomenon to me. Having lived on the West Coast for 10 years, it&#8217;s easy to source tri-tip from a variety of butchers. This is in large part due to the popularity of it in Santa Maria barbecue. However, on the East Coast, this <a href="https://justcook.butcherbox.com/east-coast-west-coast-beef-about-beef-steak-tips/">cut of sirloin is almost impossible to find</a>. The reason is because sirloin &#8220;tips&#8221; are much more popular over here for whatever reason. At any rate, if you can source it, this tri-tip steak with Italian salsa verde is a beautiful way to enjoy this cut of beef. (And if you can&#8217;t, this preparation will also work with flank, skirt, or hanger steak!)</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_14-1-683x1024.jpg" alt="California Olive Ranch Garlic Infused Extra Virgin Olive Oil" class="wp-image-6499" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_14-1-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_14-1-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_14-1-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_14-1-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_14-1-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_14-1.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>I&#8217;m super excited to partner with <a href="https://californiaoliveranch.com/">California Olive Ranch</a> for this recipe! This is a product I already use and love for its taste and quality alone. And if you&#8217;ll remember, I used it for both my <a href="https://eisforeat.com/2020/05/n-is-for-new-haven-style-white-clam-pizza.html">New Haven Clam Pizza</a> and my <a href="https://eisforeat.com/2020/05/o-is-for-olive-oil-poached-fish.html">Olive Oil poached fish</a>. California Olive Oil Country is fast becoming as popular and important as California Wine Country. For over 20 years, California Olive Ranch has developed their own ranches and helped family farmers throughout Northern California develop previously unusable land. </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_17-683x1024.jpg" alt="California Olive Ranch Garlic Infused Extra Virgin Olive Oil on steak" class="wp-image-6500" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_17-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_17-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_17-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_17-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_17-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_17.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>I&#8217;m actually using two different California Olive Ranch products for this dish. First, I started by marinating the steak in their Garlic Infused Extra Virgin Olive Oil. Quite often, tri-tip is prepared &#8220;Santa Maria style&#8221; with a mixture of garlic, salt, pepper and olive oil. By using this garlic infused olive oil, we are drawing that delicious garlic flavor from the oil itself. </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_31-683x1024.jpg" alt="Fish sauce being added to a food processor" class="wp-image-6504" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_31-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_31-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_31-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_31-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_31-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_31.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>For the Italian-style salsa verde, I&#8217;m using 100% California Extra Virgin Olive Oil. Italian Salsa Verde is a herbaceous sauce, similar to a Chimichurri, but with more briny and umami flavors. Herbs include parsley as the main component, and I also added some basil and mint, as I like the way they compliment beef and lamb. (If you were using this sauce on chicken or fish, I think tarragon would be a nice addition.) The briny flavors come from the capers and cornichons, and the umami usually comes from anchovies. I totally forgot to buy some at the store, so I grabbed for my favorite fish sauce. I always have it on hand, and it&#8217;s my quick anchovy sub in a homemade Caesar dressing as well. </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_39-683x1024.jpg" alt="Making Italian Salsa Verde in a Food Processor with California Olive Ranch Extra Virgin Olive Oil" class="wp-image-6506" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_39-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_39-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_39-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_39-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_39-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_39.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>If you want a chunkier sauce, you can hand-chop everything like I did for the one<a href="https://eisforeat.com/2020/02/crispy-roasted-fingerling-potatoes-with-salsa-verde.html"> I use for roasted potatoes</a>. For this, I decided to switch it up and throw everything into a food processor. It&#8217;s much quicker and results in more of a <a href="https://eisforeat.com/2015/03/l-is-for-lemon-basil-pesto-and-how-to.html">pesto</a> consistency. (Minus the nuts and cheese.) Once all of the ingredients are coarsely chopped, start drizzling in the Extra Virgin Olive Oil until a cohesive sauce forms. (I used about a half cup, give or take.)</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_47-1-1024x683.jpg" alt="Italian Salsa Verde on Tri-tip steak. Can also be used for flank steak, hanger steak, or skirt steak. " class="wp-image-6507" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_47-1-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_47-1-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_47-1-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_47-1-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_47-1-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_47-1.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>When you are ready to eat, simply sear and cook your steak to your desired doneness (I&#8217;m a medium rare gal) and top with the salsa verde. </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-2-819x1024.jpg" alt="Half tri-tip with Italian Salsa Verde" class="wp-image-6509" srcset="https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-2-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-2-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-2-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-2-1229x1536.jpg 1229w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-2-1080x1350.jpg 1080w, https://eisforeat.com/wp-content/uploads/2021/03/Steak_for-social-and-web-color_20210228_46-2.jpg 1632w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure></div>



<p>One thing to note: try-tip is usually triangular in shape (hence the name.) The one I used for this recipe was about half the size. Either way, make sure you cut against the grain, and if yours is the larger cut, know that the grain changes about halfway. Let me know if you make this Tri-tip with Salsa Verde, and stay tuned for another delicious California Olive Ranch recipe later this month!</p>



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											<h2>Tri-tip Steak with Italian Salsa Verde</h2>
										<div id="post-ratings-6485" class="post-ratings" data-nonce="18007719a0"><img decoding="async" id="rating_6485_1" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="1 Star" title="1 Star" onmouseover="current_rating(6485, 1, '1 Star');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6485_2" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="2 Stars" title="2 Stars" onmouseover="current_rating(6485, 2, '2 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6485_3" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="3 Stars" title="3 Stars" onmouseover="current_rating(6485, 3, '3 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6485_4" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_off.gif" alt="4 Stars" title="4 Stars" onmouseover="current_rating(6485, 4, '4 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6485_5" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_off.gif" alt="5 Stars" title="5 Stars" onmouseover="current_rating(6485, 5, '5 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /> (<strong>2</strong> votes, average: <strong>3.00</strong> out of 5)<br /><span class="post-ratings-text" id="ratings_6485_text"></span></div><div id="post-ratings-6485-loading" class="post-ratings-loading"><img loading="lazy" decoding="async" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/loading.gif" width="16" height="16" class="post-ratings-image" />Loading...</div>				
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						<span class="recipe-meta-item">Mains, Sauces</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">Italian, Mediterranean, California</span>					
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						<span class="recipe-meta-item">By Jaymee Sire</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">Serves: 2-4</span>					
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																		<span class="recipe-meta-item">Prep Time: 20 minutes</span>
												
						<span class="separator">&#8211;</span>						
																		<span class="recipe-meta-item">Cooking Time: 15 minutes</span>
												
						<span class="separator">&#8211;</span>						
																		<span class="recipe-meta-item">Total Time: 1 hour</span>
												
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					<div class="recipe-description"><p>Tri-tip with Salsa Verde is a wonderful way to enjoy this popular West Coast cut of steak. Try the salsa verde on roasted chicken or veggies!</p></div>
							
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				<div class="recipe-ingredients">
							
			<h3 class="recipe-title">Ingredients</h3>
			
			<ul>
																			<li><span>1" thick tri-tip steak (can also sub flank, skirt, or hanger)</span></li>
																												<li><span>1/4 cup California Olive Ranch Garlic Infused Extra Virgin Olive Oil</span></li>
																												<li><span>Kosher salt</span></li>
																												<li><span>1 cup tightly packed parsley leaves</span></li>
																												<li><span>1/2 cup other soft herbs (I used basil &amp; mint)</span></li>
																												<li><span>2 large garlic cloves, smashed</span></li>
																												<li><span>2 tablespoons capers, rinsed</span></li>
																												<li><span>6 cornichons</span></li>
																												<li><span>2 Calabrian chiles, stems removed</span></li>
																												<li><span>1/2 teaspoon Dijon mustard</span></li>
																												<li><span>1 teaspoon lemon zest + 1 teaspoon lemon juice (more or less to taste)</span></li>
																												<li><span>1 tablespoon red wine vinegar</span></li>
																												<li><span>2 teaspoons fish sauce (or 2-3 anchovy filets)</span></li>
																												<li><span>~1/2 cup 100% California Olive Ranch Extra Virgin Olive Oil</span></li>
																												<li><span>Freshly cracked black pepper</span></li>
																</ul>
			
		</div>
				
				<div class="recipe-method">
							
			<h3 class="recipe-title">Instructions</h3>
			
									
															<div class="step">
					<span class="step-number">1</span>
					<div class="step-content">
						<p>Place steak in a shallow dish and season on both sides with kosher salt. Add garlic infused olive oil and turn to coat. Allow to marinate at room temperature for 1 hour, or until steak comes to room temp.</p>
					</div>
				</div>
										
						
						
						
															<div class="step">
					<span class="step-number">2</span>
					<div class="step-content">
						<p>Meanwhile, make salsa verde. Combine herbs, garlic cloves, capers, cornichons, Calabrian chiles, Dijon, lemon zest and juice, vinegar, and fish sauce (or anchovies) in a food processor fitted with metal blade. Pulse until coarsely chopped. Then, with machine running, slowly drizzle Extra Virgin Olive Oil in through the top until a sauce forms. (You may use more or less than 1/2 cup.) Taste and season with kosher salt, if necessary. (You may not need additional salt due to the other ingredients.) </p>
					</div>
				</div>
										
						
						
						
															<div class="step">
					<span class="step-number">3</span>
					<div class="step-content">
						<p>To cook steak, heat a cast iron skillet over high heat. Season steak with more salt and some freshly cracked pepper. Sear meat on both sides until it reaches 5 degrees below desired temperature. Rest on a cutting board for 10 minutes. Slice against the grain and top with Salsa Verde. Serve with additional salsa verde on the side. (Salsa Verde should keep in the fridge, covered, up to one week.)</p>
					</div>
				</div>
										
						
						
						
						
						
		</div>
				
				
				
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													                    					"1' thick tri-tip steak (can also sub flank, skirt, or hanger)",																			                    					"1/4 cup California Olive Ranch Garlic Infused Extra Virgin Olive Oil",																			                    					"Kosher salt",																			                    					"1 cup tightly packed parsley leaves",																			                    					"1/2 cup other soft herbs (I used basil &amp; mint)",																			                    					"2 large garlic cloves, smashed",																			                    					"2 tablespoons capers, rinsed",																			                    					"6 cornichons",																			                    					"2 Calabrian chiles, stems removed",																			                    					"1/2 teaspoon Dijon mustard",																			                    					"1 teaspoon lemon zest + 1 teaspoon lemon juice (more or less to taste)",																			                    					"1 tablespoon red wine vinegar",																			                    					"2 teaspoons fish sauce (or 2-3 anchovy filets)",																			                    					"~1/2 cup 100% California Olive Ranch Extra Virgin Olive Oil",																			                    					"Freshly cracked black pepper"																	  ],
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																"Place steak in a shallow dish and season on both sides with kosher salt. Add garlic infused olive oil and turn to coat. Allow to marinate at room temperature for 1 hour, or until steak comes to room temp.",						
														
							
																"Meanwhile, make salsa verde. Combine herbs, garlic cloves, capers, cornichons, Calabrian chiles, Dijon, lemon zest and juice, vinegar, and fish sauce (or anchovies) in a food processor fitted with metal blade. Pulse until coarsely chopped. Then, with machine running, slowly drizzle Extra Virgin Olive Oil in through the top until a sauce forms. (You may use more or less than 1/2 cup.) Taste and season with kosher salt, if necessary. (You may not need additional salt due to the other ingredients.) ",						
														
							
																"To cook steak, heat a cast iron skillet over high heat. Season steak with more salt and some freshly cracked pepper. Sear meat on both sides until it reaches 5 degrees below desired temperature. Rest on a cutting board for 10 minutes. Slice against the grain and top with Salsa Verde. Serve with additional salsa verde on the side. (Salsa Verde should keep in the fridge, covered, up to one week.)"						
														
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<p>The post <a href="https://eisforeat.com/2021/03/t-is-for-tri-tip-steak-with-italian-salsa-verde.html">T is for: Tri-tip Steak with Italian Salsa Verde</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
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		<title>T is for: Tuscan® Dairy Farms Bread Pudding</title>
		<link>https://eisforeat.com/2020/12/t-is-for-tuscan-dairy-farms-bread-pudding.html?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=t-is-for-tuscan-dairy-farms-bread-pudding</link>
		
		<dc:creator><![CDATA[jaymeesire]]></dc:creator>
		<pubDate>Thu, 03 Dec 2020 01:58:35 +0000</pubDate>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[bread pudding]]></category>
		<category><![CDATA[challah bread]]></category>
		<category><![CDATA[cinnamon raisin]]></category>
		<category><![CDATA[custard]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[whipped cream]]></category>
		<guid isPermaLink="false">https://eisforeat.com/?p=6467</guid>

					<description><![CDATA[<p>Anyone who knows me well knows that I&#8217;m not a &#8220;dessert person.&#8221; I generally gravitate towards savory over sweet&#8230; UNLESS, it&#8217;s a sweet that has some savory notes. Enter this Tuscan® Dairy Farms Bread Pudding! I partnered with Dairy Farmers of America and Tuscan Dairy Farms to create this comforting holiday recipe that is perfect for smaller holiday gatherings. But just because the celebrations are smaller, that doesn&#8217;t mean we can&#8217;t enjoy BIG flavors! This bread pudding uses a Raisin Challah bread, cinnamon, orange zest and a homemade Maple Whipped Cream for allll the cozy holiday vibes. While making this recipe, I had the pleasure of getting to know the story of Chris and Jill Van Aken, whose family owns Van Aken Dairy, a Tuscan Dairy Farms supplier, based in Ulster County, NY. Van Aken Dairy is a small dairy with just over 100 Holsteins and a few Jersey cows. As a farmer&#8217;s daughter myself, I&#8217;m all about supporting local producers, and the fact that the Tuscan Dairy Farms whole milk and heavy cream in this recipe supports family farms makes it that much more special! Let&#8217;s start with the bread. Stale or day-old bread is actually preferred for bread [&#8230;]</p>
<p>The post <a href="https://eisforeat.com/2020/12/t-is-for-tuscan-dairy-farms-bread-pudding.html">T is for: Tuscan® Dairy Farms Bread Pudding</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></description>
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<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1882-819x1024.jpg" alt="Cinnamon Raisin Challah Bread Pudding with Maple Whipped Cream and Orange Zest" class="wp-image-6468" srcset="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1882-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1882-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1882-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1882-1229x1536.jpg 1229w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1882-1080x1350.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1882.jpg 1365w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure></div>



<p>Anyone who knows me well knows that I&#8217;m not a &#8220;dessert person.&#8221; I generally gravitate towards savory over sweet&#8230; UNLESS, it&#8217;s a sweet that has some savory notes. Enter this Tuscan® Dairy Farms Bread Pudding!</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1035-819x1024.jpg" alt="Tuscan Dairy Farms Whole Milk and Heavy Cream" class="wp-image-6469" srcset="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1035-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1035-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1035-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1035-1229x1536.jpg 1229w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1035-1080x1350.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1035.jpg 1638w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure></div>



<p>I partnered with <a href="https://www.dfamilk.com/">Dairy Farmers of America</a> and <a href="https://www.deanfoods.com/brands/tuscan/">Tuscan Dairy Farms</a> to create this comforting holiday recipe that is perfect for smaller holiday gatherings.  But just because the celebrations are smaller, that doesn&#8217;t mean we can&#8217;t enjoy BIG flavors! This bread pudding uses a  Raisin Challah bread, cinnamon, orange zest and a homemade Maple Whipped Cream for allll the cozy holiday vibes. </p>



<p>While making this recipe, I had the pleasure of getting to know the story of Chris and Jill Van Aken, whose family owns Van Aken Dairy, a Tuscan Dairy Farms supplier, based in Ulster County, NY. Van Aken Dairy is a small dairy with just over 100 Holsteins and a few Jersey cows. As a farmer&#8217;s daughter myself, I&#8217;m all about supporting local producers, and the fact that the Tuscan Dairy Farms whole milk and heavy cream in this recipe supports family farms makes it that much more special!</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM0917-1024x683.jpg" alt="Raisin Challah Bread" class="wp-image-6470" srcset="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM0917-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM0917-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM0917-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM0917-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM0917-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM0917.jpg 2048w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>Let&#8217;s start with the bread. Stale or day-old bread is actually preferred for bread pudding. However, if yours is fresh, simply cube it and allow it to sit out on the counter for a few hours. (If you&#8217;re REALLY in a hurry, you can lightly dry it out in the oven at 275 degrees.) I found this Raisin Challah bread at the store which was PERFECT for this. However, if you can&#8217;t find any, you can always add extra raisins to regular challah bread or brioche. Cut about 10 ounces of it into 1-inch cubes.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1297-819x1024.jpg" alt="Jaymee Sire making bread pudding" class="wp-image-6471" srcset="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1297-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1297-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1297-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1297-1229x1536.jpg 1229w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1297-1080x1350.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1297.jpg 1365w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure></div>



<p>For the custard, I combined Tuscan Dairy Farms Whole Milk, Tuscan Dairy Farms Heavy Cream, eggs, egg yolks, sugar, vanilla, orange zest, and cinnamon. </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1386-683x1024.jpg" alt="Tuscan® Dairy Farms Bread Pudding custard" class="wp-image-6479" srcset="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1386-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1386-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1386-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1386-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1386-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1386.jpg 1365w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>Place the cubed bread in individual buttered pans and pour the mixture on top.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1434-819x1024.jpg" alt="Tuscan® Dairy Farms Bread Pudding custard" class="wp-image-6473" srcset="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1434-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1434-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1434-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1434-1229x1536.jpg 1229w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1434-1080x1350.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1434.jpg 1638w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure></div>



<p>Using a flat spatula, gently press down so that the bread soaks up the custard mixture. (It will appear like too much liquid, but trust me, it&#8217;s not.) Allow for it to sit for at least 30 minutes. (You can also let it refrigerate overnight if you want!)</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1518-683x1024.jpg" alt="Tuscan® Dairy Farms Bread Pudding going the oven" class="wp-image-6472" srcset="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1518-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1518-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1518-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1518-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1518-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1518.jpg 1365w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>Pre-heat oven to 350 degrees. Before baking, lightly dust the top with a little maple sugar (this is optional) and dot it with a little butter. (Again, not necessary, but I find it helps to toast the tops of the bread cubes.) I also like to put it on a sheet pan just in case anything bubbles over.  Depending on the size of your baking dishes, this will take around 40 minutes, (longer if you did not use individual pans). You&#8217;ll know it&#8217;s done when the bread has puffed up and is golden brown on top. (Don&#8217;t worry if it looks super puffy, it will deflate as it cools.)</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1662-683x1024.jpg" alt="homemade maple whipped cream" class="wp-image-6475" srcset="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1662-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1662-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1662-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1662-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1662-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1662.jpg 1365w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>While pudding bakes, you can make your whipped cream. It helps to start with a cold bowl and beater. Combine heavy cream and maple syrup and whip until stiff peaks form. Refrigerate until ready to serve.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1781-683x1024.jpg" alt="Tuscan® Dairy Farms Bread Pudding" class="wp-image-6476" srcset="https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1781-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1781-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1781-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1781-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1781-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/20201119-_WTM1781.jpg 1365w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>Once your Tuscan® Dairy Farms Bread Pudding is finished baking, allow it to cool slightly and top with a dusting of powdered sugar, maple whipped cream and more orange zest. Mmmmmm&#8230;. Happy Holidays my friends!</p>



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											<h2>Challah Bread Pudding with a Maple Whipped Cream</h2>
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						<span class="recipe-meta-item">By Jaymee Sire</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">Serves: 2-4</span>					
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																		<span class="recipe-meta-item">Prep Time: 15 minutes</span>
												
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																		<span class="recipe-meta-item">Cooking Time: 40 minutes</span>
												
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																		<span class="recipe-meta-item">Total Time: 1 hour 30 minutes</span>
												
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					<div class="recipe-description"><p>This bread pudding uses Cinnamon Challah Bread, orange zest and is topped with a homemade Maple Whipped Cream!</p></div>
							
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			<h3 class="recipe-title">Ingredients</h3>
			
			<ul>
																								<li><span style="font-weight:700; font-size:16px;">FOR BREAD PUDDING</span></li>
																												<li><span>2 tablespoons unsalted butter, divided use</span></li>
																												<li><span>8-10 ounces of loaf raisin challah bread, cut into 1-inch cubes</span></li>
																												<li><span>2 whole eggs⁣⁣⁣</span></li>
																												<li><span>2 egg yolks</span></li>
																												<li><span>1.5 cups Tuscan Dairy Farms whole milk⁣⁣⁣</span></li>
																												<li><span>1 cup Tuscan Dairy Farms heavy cream </span></li>
																												<li><span>1/2 cup cane sugar ⁣⁣⁣</span></li>
																												<li><span>zest from one orange (reserve some for garnish)</span></li>
																												<li><span>pinch kosher salt⁣⁣⁣</span></li>
																												<li><span>1/4 teaspoon freshly ground cinnamon</span></li>
																												<li><span>1/2 teaspoon vanilla extract ⁣⁣⁣</span></li>
																												<li><span>2 teaspoons maple sugar (can also sub regular sugar) </span></li>
																												<li><span>powdered sugar, for serving (optional)</span></li>
																																	<li><span style="font-weight:700; font-size:16px;">FOR MAPLE WHIPPED CREAM</span></li>
																												<li><span>1 cup Tuscan Dairy Farms heavy cream</span></li>
																												<li><span>2 tablespoons maple syrup</span></li>
																												<li><span>1/2 teaspoon vanilla extract </span></li>
																												<li><span>pinch of sea salt</span></li>
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						<p style="font-weight:700; font-size:16px;">FOR BREAD PUDDING</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">1</span>
					<div class="step-content">
						<p>Butter individual baking dishes. (Reserve rest of the butter for later) Evenly divide the bread cubes into each one. (Alternately, you can make this in a 9x9 baking dish or deep pie dish.)</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">2</span>
					<div class="step-content">
						<p>Beat the eggs, yolks, milk, cream, sugar, orange zest, salt, cinnamon and vanilla together. Pour the mixture over the bread cubes, pressing down gently with a spatula.⁣⁣⁣</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">3</span>
					<div class="step-content">
						<p>Soak at least 30 minutes (or cover and soak overnight in the fridge.)⁣⁣⁣</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">4</span>
					<div class="step-content">
						<p>Preheat the oven to 350°F. Just before baking, sprinkle the top of the bread cubes with the maple sugar and dot with the remaining butter. Place on a sheet pan to catch any spills. Bake for 35-45 minutes, or until slightly puffed and golden brown. (It will take closer to an hour if baking in one dish.)</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">5</span>
					<div class="step-content">
						<p>Allow to cool slightly before serving. Dust with powdered sugar and top with Maple Whipped Cream (recipe below) and more orange zest. </p>
					</div>
				</div>
										
						
															<div class="step">
					<div class="step-content">
						<p style="font-weight:700; font-size:16px;">FOR MAPLE WHIPPED CREAM:</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">6</span>
					<div class="step-content">
						<p>Combine cold cream, maple syrup, vanilla and sea salt in a chilled bowl of a stand mixer. Mix on low for about 30 seconds until bubbles form. Increase to high and whip until stiff peaks form (about 2 minutes). Refrigerate until ready to use. </p>
					</div>
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													                    					"***FOR BREAD PUDDING",																			                    					"2 tablespoons unsalted butter, divided use",																			                    					"8-10 ounces of loaf raisin challah bread, cut into 1-inch cubes",																			                    					"2 whole eggs⁣⁣⁣",																			                    					"2 egg yolks",																			                    					"1.5 cups Tuscan Dairy Farms whole milk⁣⁣⁣",																			                    					"1 cup Tuscan Dairy Farms heavy cream ",																			                    					"1/2 cup cane sugar ⁣⁣⁣",																			                    					"zest from one orange (reserve some for garnish)",																			                    					"pinch kosher salt⁣⁣⁣",																			                    					"1/4 teaspoon freshly ground cinnamon",																			                    					"1/2 teaspoon vanilla extract ⁣⁣⁣",																			                    					"2 teaspoons maple sugar (can also sub regular sugar) ",																			                    					"powdered sugar, for serving (optional)",																			                    					"***FOR MAPLE WHIPPED CREAM",																			                    					"1 cup Tuscan Dairy Farms heavy cream",																			                    					"2 tablespoons maple syrup",																			                    					"1/2 teaspoon vanilla extract ",																			                    					"pinch of sea salt"																	  ],
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																"***FOR BREAD PUDDING",						
														
							
																"Butter individual baking dishes. (Reserve rest of the butter for later) Evenly divide the bread cubes into each one. (Alternately, you can make this in a 9x9 baking dish or deep pie dish.)",						
														
							
																"Beat the eggs, yolks, milk, cream, sugar, orange zest, salt, cinnamon and vanilla together. Pour the mixture over the bread cubes, pressing down gently with a spatula.⁣⁣⁣",						
														
							
																"Soak at least 30 minutes (or cover and soak overnight in the fridge.)⁣⁣⁣",						
														
							
																"Preheat the oven to 350°F. Just before baking, sprinkle the top of the bread cubes with the maple sugar and dot with the remaining butter. Place on a sheet pan to catch any spills. Bake for 35-45 minutes, or until slightly puffed and golden brown. (It will take closer to an hour if baking in one dish.)",						
														
							
																"Allow to cool slightly before serving. Dust with powdered sugar and top with Maple Whipped Cream (recipe below) and more orange zest. ",						
														
							
																"***FOR MAPLE WHIPPED CREAM:",						
														
							
																"Combine cold cream, maple syrup, vanilla and sea salt in a chilled bowl of a stand mixer. Mix on low for about 30 seconds until bubbles form. Increase to high and whip until stiff peaks form (about 2 minutes). Refrigerate until ready to use. "						
														
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<p></p>
<p>The post <a href="https://eisforeat.com/2020/12/t-is-for-tuscan-dairy-farms-bread-pudding.html">T is for: Tuscan® Dairy Farms Bread Pudding</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></content:encoded>
					
		
		
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		<item>
		<title>T is for: Three-cheese Mac &#8216;n Cheese</title>
		<link>https://eisforeat.com/2020/11/t-is-for-three-cheese-mac-n-cheese.html?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=t-is-for-three-cheese-mac-n-cheese</link>
		
		<dc:creator><![CDATA[jaymeesire]]></dc:creator>
		<pubDate>Thu, 12 Nov 2020 18:27:11 +0000</pubDate>
				<category><![CDATA[Mains]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[cabot]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[mac 'n cheese]]></category>
		<category><![CDATA[Macaroni]]></category>
		<category><![CDATA[macaroni and cheese]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<guid isPermaLink="false">https://eisforeat.com/?p=6432</guid>

					<description><![CDATA[<p>What’s your favorite Thanksgiving side? I love mac n’ cheese any time of year, but this one made with a trio of Cabot cheeses is truly special. For this three-cheese Mac &#8216;n Cheese, I used Cabot&#8217;s Smoky Bacon, Spicy Jack and Roasted Garlic deli bars to create a super cheesy and flavorful side dish that might just steal the show this Thanksgiving!&#160; While this is a sponsored post, let&#8217;s get one thing clear: I’ve always been a fan of Cabot Cheese. Seriously&#8230; it&#8217;s always been a go-to cheese for me. (My mom and I even visited one of their stores as part of our New England road trip!) Learning that they are owned by farm families in NY and New England with 100% of the profits going back to the farmers sold me even more! Ok&#8230; but back to this Mac &#8216;n Cheese! This is a fairly simple and straight-forward macaroni and cheese recipe, but it&#8217;s the different types of cheese that quickly build layers of flavor. The spicy jack adds a hint of heat and an element of creaminess. The roasted garlic adds that signature garlic taste without having to roast garlic yourself. And the smoky bacon&#8230; well that&#8217;s [&#8230;]</p>
<p>The post <a href="https://eisforeat.com/2020/11/t-is-for-three-cheese-mac-n-cheese.html">T is for: Three-cheese Mac &#8216;n Cheese</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></description>
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<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_25-819x1024.jpg" alt="three-cheese Mac 'n cheese with Cabot Cheese" class="wp-image-6437" srcset="https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_25-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_25-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_25-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_25-1229x1536.jpg 1229w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_25-1080x1350.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_25.jpg 1632w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure></div>



<p>What’s your favorite Thanksgiving side? I love mac n’ cheese any time of year, but this one made with a trio of Cabot cheeses is truly special.  For this three-cheese Mac &#8216;n Cheese, I used Cabot&#8217;s Smoky Bacon, Spicy Jack and Roasted Garlic <a href="https://www.cabotcheese.coop/cheese-by-type/#dairy-bars">deli bars</a> to create a super cheesy and flavorful side dish that might just steal the show this Thanksgiving!&nbsp;</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_14-683x1024.jpg" alt="Cabot Cheese Deli Bars Smoky Bacon" class="wp-image-6440" srcset="https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_14-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_14-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_14-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_14-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_14-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_14.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>While this is a sponsored post, let&#8217;s get one thing clear: I’ve always been a fan of <a href="https://www.cabotcheese.coop/cheese-by-type/%23dairy-bars">Cabot Cheese</a>. Seriously&#8230; it&#8217;s always been a go-to cheese for me. (My mom and I even visited one of their stores as part of our <a href="https://eisforeat.com/2019/03/v-is-for-vermont-maine-rhode-island.html">New England road trip</a>!) Learning that they are owned by farm families in NY and New England with 100% of the profits going back to the farmers sold me even more!</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_22-683x1024.jpg" alt="extra creamy three-cheese Mac 'n cheese" class="wp-image-6439" srcset="https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_22-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_22-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_22-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_22-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_22-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_22.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>Ok&#8230; but back to this Mac &#8216;n Cheese! This is a fairly simple and straight-forward <a href="https://eisforeat.com/2016/03/g-is-for-gouda-bacon-mac-and-cheese.html">macaroni and cheese recipe</a>, but it&#8217;s the different types of cheese that quickly build layers of flavor. The spicy jack adds a hint of heat and an element of creaminess. The roasted garlic adds that signature garlic taste without having to roast garlic yourself. And the smoky bacon&#8230; well that&#8217;s pretty self explanatory! The combo of all three is truly perfection.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_23-819x1024.jpg" alt="Three-cheese Mac 'n Cheese with Cabot Cheese" class="wp-image-6441" srcset="https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_23-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_23-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_23-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_23-1229x1536.jpg 1229w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_23-1080x1350.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/Triple-Mac-n-Cheese_for-social-and-web-color_20201110_23.jpg 1632w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure></div>



<p>I also added even more bacon flavor by creating a panko-bacon topping. It gives a nice crunchy texture while also adding even more bacon notes, but it&#8217;s definitely optional. This three-cheese Mac n&#8217; cheese would make the perfect addition to your Thanksgiving table. (But it&#8217;s also great on a random Tuesday night just because!) Happy cheesy eating!</p>



<div class="wp-block-image"><figure class="aligncenter size-large is-resized"><img loading="lazy" decoding="async" src="https://eisforeat.com/wp-content/uploads/2020/11/Three-cheese-mac-n-cheese-683x1024.png" alt="Three-cheese Mac 'n cheese from e is for eat featuring Cabot Cheeses" class="wp-image-6463" width="437" height="655" srcset="https://eisforeat.com/wp-content/uploads/2020/11/Three-cheese-mac-n-cheese-683x1024.png 683w, https://eisforeat.com/wp-content/uploads/2020/11/Three-cheese-mac-n-cheese-200x300.png 200w, https://eisforeat.com/wp-content/uploads/2020/11/Three-cheese-mac-n-cheese.png 735w" sizes="auto, (max-width: 437px) 100vw, 437px" /></figure></div>



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											<h2>Three-Cheese Mac &#039;n Cheese</h2>
										<div id="post-ratings-6432" class="post-ratings" data-nonce="47d21523ef"><img decoding="async" id="rating_6432_1" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="1 Star" title="1 Star" onmouseover="current_rating(6432, 1, '1 Star');" onmouseout="ratings_off(5, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6432_2" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="2 Stars" title="2 Stars" onmouseover="current_rating(6432, 2, '2 Stars');" onmouseout="ratings_off(5, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6432_3" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="3 Stars" title="3 Stars" onmouseover="current_rating(6432, 3, '3 Stars');" onmouseout="ratings_off(5, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6432_4" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="4 Stars" title="4 Stars" onmouseover="current_rating(6432, 4, '4 Stars');" onmouseout="ratings_off(5, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6432_5" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="5 Stars" title="5 Stars" onmouseover="current_rating(6432, 5, '5 Stars');" onmouseout="ratings_off(5, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /> (<strong>2</strong> votes, average: <strong>5.00</strong> out of 5)<br /><span class="post-ratings-text" id="ratings_6432_text"></span></div><div id="post-ratings-6432-loading" class="post-ratings-loading"><img loading="lazy" decoding="async" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/loading.gif" width="16" height="16" class="post-ratings-image" />Loading...</div>				
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						<span class="recipe-meta-item">Sides, Mains</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">American</span>					
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						<span class="recipe-meta-item">By Jaymee Sire</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">Serves: 4</span>					
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																		<span class="recipe-meta-item">Prep Time: 30 minutes</span>
												
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																		<span class="recipe-meta-item">Cooking Time: 30 minutes</span>
												
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																		<span class="recipe-meta-item">Total Time: 1 hour</span>
												
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					<div class="recipe-description"><p>By using a trio of Cabot flavored cheeses, you can achieve a flavorful Mac 'n cheese that's sure to be a hit on your Thanksgiving table. </p></div>
							
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			<h3 class="recipe-title">Ingredients</h3>
			
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																			<li><span>8 ounces dry elbow pasta</span></li>
																												<li><span>2 cups whole milk (slightly warmed before using)</span></li>
																												<li><span>2 tablespoons all-purpose flour</span></li>
																												<li><span>2 cups shredded Smoky Bacon Cabot Cheese </span></li>
																												<li><span>1.5 cups shredded Spicy Jack Cabot Cheese</span></li>
																												<li><span>1/2 cup shredded Roasted Garlic Cheese</span></li>
																												<li><span>1/2 teaspoon dry mustard</span></li>
																												<li><span>Kosher Salt &amp; black pepper to taste</span></li>
																												<li><span>3 tablespoons Cabot unsalted butter, divided use</span></li>
																												<li><span>4 slices cooked bacon, crumbled </span></li>
																												<li><span>1/2 cup panko bread crumbs</span></li>
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			<h3 class="recipe-title">Instructions</h3>
			
									
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					<span class="step-number">1</span>
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						<p>Preheat oven to 350°F.</p>
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					<span class="step-number">2</span>
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						<p>Bring a pot of salted water to a boil over high heat. Add macaroni and cook according to package directions until just al dente. Drain and set aside.</p>
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					<span class="step-number">3</span>
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						<p>In a large, deep skillet, melt 2 tablespoons unsalted butter over medium heat. Whisk in flour and cook for one minute while stirring constantly to avoid lumps. Gradually whisk in the warm milk. Continue whisking vigorously until mixture is smooth.</p>
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					<span class="step-number">4</span>
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						<p>Remove from heat and stir in all cheese except for 1 cup. Once cheeses are melted, stir in dry mustard season sauce with salt and pepper to taste. Mix in cooked pasta until fully coated and stir in remaining cup of shredded cheese. Transfer pasta mixture to 2-quart baking dish or individual serving dishes such as mini cast iron skillets. Place on a large, rimmed sheet pan to catch any spills and place in oven on middle rack. Set timer for 10 minutes.</p>
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					<span class="step-number">5</span>
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						<p>Meanwhile, melt remaining tablespoon of butter in a small skillet over medium-high heat and stir in panko bread crumbs and crumbled bacon. After the 10 minutes is up, add the panko/bacon mixture to the top and cook another 10-15 minutes, or until hot and bubbly. Remove from oven and allow to cool slightly. Serve immediately!</p>
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													                    					"8 ounces dry elbow pasta",																			                    					"2 cups whole milk (slightly warmed before using)",																			                    					"2 tablespoons all-purpose flour",																			                    					"2 cups shredded Smoky Bacon Cabot Cheese ",																			                    					"1.5 cups shredded Spicy Jack Cabot Cheese",																			                    					"1/2 cup shredded Roasted Garlic Cheese",																			                    					"1/2 teaspoon dry mustard",																			                    					"Kosher Salt &amp; black pepper to taste",																			                    					"3 tablespoons Cabot unsalted butter, divided use",																			                    					"4 slices cooked bacon, crumbled ",																			                    					"1/2 cup panko bread crumbs"																	  ],
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																"In a large, deep skillet, melt 2 tablespoons unsalted butter over medium heat. Whisk in flour and cook for one minute while stirring constantly to avoid lumps. Gradually whisk in the warm milk. Continue whisking vigorously until mixture is smooth.",						
														
							
																"Remove from heat and stir in all cheese except for 1 cup. Once cheeses are melted, stir in dry mustard season sauce with salt and pepper to taste. Mix in cooked pasta until fully coated and stir in remaining cup of shredded cheese. Transfer pasta mixture to 2-quart baking dish or individual serving dishes such as mini cast iron skillets. Place on a large, rimmed sheet pan to catch any spills and place in oven on middle rack. Set timer for 10 minutes.",						
														
							
																"Meanwhile, melt remaining tablespoon of butter in a small skillet over medium-high heat and stir in panko bread crumbs and crumbled bacon. After the 10 minutes is up, add the panko/bacon mixture to the top and cook another 10-15 minutes, or until hot and bubbly. Remove from oven and allow to cool slightly. Serve immediately!"						
														
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<p>The post <a href="https://eisforeat.com/2020/11/t-is-for-three-cheese-mac-n-cheese.html">T is for: Three-cheese Mac &#8216;n Cheese</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
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		<title>S is for: Short Rib Tacos</title>
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		<dc:creator><![CDATA[jaymeesire]]></dc:creator>
		<pubDate>Wed, 11 Nov 2020 17:11:00 +0000</pubDate>
				<category><![CDATA[Mains]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[instant pot]]></category>
		<category><![CDATA[Mexican]]></category>
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		<category><![CDATA[short ribs]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[tacos]]></category>
		<guid isPermaLink="false">https://eisforeat.com/?p=6446</guid>

					<description><![CDATA[<p>When I first received in my multi-pot, one of the first things I made were these short rib tacos. I&#8217;ve made them several times over the last couple of years, but never added them to the blog for some reason. When I recently posed a question on Instagram about recipe ideas for the letter &#8220;S,&#8221; sooo many people asked for short rib recipes, so I took it as a sign! Since I&#8217;m usually too last-minute with my menu planning, I often just pressure cook these. That said, slow cooking on low for several hours is also a great option. The beauty of this recipe is you can do either! (You could also braise them in the oven, but I&#8217;ve yet to test that.) Start by seasoning your short ribs. Kosher salt and freshly cracked pepper is really all you need. Of course, I got these from Crowd Cow, my go-to place for craft meat. (Shameless plug: use code JAYMEE to save on recurring subscription boxes.) Next, sear the seasoned short ribs on all sides to start rendering fat. I use the same fat to sauté the onions, garlic and spices. If you have a multi-cooker (or Intant Pot), everything can [&#8230;]</p>
<p>The post <a href="https://eisforeat.com/2020/11/s-is-for-short-rib-tacos.html">S is for: Short Rib Tacos</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
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<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/20201027-_WTM7239-819x1024.jpg" alt="Short Rib Tacos in a pressure cooker" class="wp-image-6448" srcset="https://eisforeat.com/wp-content/uploads/2020/11/20201027-_WTM7239-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2020/11/20201027-_WTM7239-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2020/11/20201027-_WTM7239-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/20201027-_WTM7239-1229x1536.jpg 1229w, https://eisforeat.com/wp-content/uploads/2020/11/20201027-_WTM7239-1080x1350.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/20201027-_WTM7239.jpg 1249w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure></div>



<p>When I first received in my multi-pot, one of the first things I made were these short rib tacos. I&#8217;ve made them several times over the last couple of years, but never added them to the blog for some reason. When I recently posed a question on Instagram about recipe ideas for the letter &#8220;S,&#8221; sooo many people asked for short rib recipes, so I took it as a sign!</p>



<p>Since I&#8217;m usually too last-minute with my menu planning, I often just pressure cook these. That said, slow cooking on low for several hours is also a great option. The beauty of this recipe is you can do either! (You could also braise them in the oven, but I&#8217;ve yet to test that.)</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_9-683x1024.jpg" alt="Seasoning short rib tacos from Crowd Cow" class="wp-image-6453" srcset="https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_9-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_9-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_9-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_9-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_9-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_9.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>Start by seasoning your short ribs. Kosher salt and freshly cracked pepper is really all you need. Of course, I got these from <a href="http://crowdcow.com/jaymee">Crowd Cow</a>, my go-to place for craft meat. (Shameless plug: use code JAYMEE to save on recurring subscription boxes.)</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_16-1024x683.jpg" alt="Searing short ribs for tacos" class="wp-image-6454" srcset="https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_16-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_16-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_16-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_16-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_16-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_16.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>Next, sear the seasoned short ribs on all sides to start rendering fat. </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_17-1024x683.jpg" alt="" class="wp-image-6455" srcset="https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_17-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_17-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_17-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_17-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_17-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_17.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>I use the same fat to sauté the onions, garlic and spices. If you have a multi-cooker (or Intant Pot), everything can be done right in the device.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_18-1024x683.jpg" alt="" class="wp-image-6456" srcset="https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_18-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_18-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_18-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_18-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_18-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/11/Short-Rib-Tacos_for-social-and-web-color_20201027_18.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>For the cooking liquid, I simply use Mexican beer and a little beef broth. (However, you can substitute with all beef broth.) Use a full 12 ounces of beer if you are pressure cooking. If slow cooking, you only need about half that amount.</p>



<div class="wp-block-image"><figure class="aligncenter size-large is-resized"><img loading="lazy" decoding="async" src="https://eisforeat.com/wp-content/uploads/2020/11/Untitled-Design-6-683x1024.png" alt="Instant Pot Short Rib Tacos by Jaymee Sire of e is for eat" class="wp-image-6459" width="466" height="698" srcset="https://eisforeat.com/wp-content/uploads/2020/11/Untitled-Design-6-683x1024.png 683w, https://eisforeat.com/wp-content/uploads/2020/11/Untitled-Design-6-200x300.png 200w, https://eisforeat.com/wp-content/uploads/2020/11/Untitled-Design-6.png 735w" sizes="auto, (max-width: 466px) 100vw, 466px" /></figure></div>



<p>Short ribs are pretty fatty by nature, so I also love adding some fresh orange juice and zest, along with a little lime juice to help cut the fat a bit. As for garnishes, go nuts! I definitely recommend cilantro, sour cream, sliced radish, avocado and some additional sliced chiles if you like extra heat. (Sour cream is also key in counteracting the heat. You can also make a <a rel="noreferrer noopener" href="https://eisforeat.com/2020/09/q-is-for-quesadillas-with-steak-gouda-caramelized-onions.html#printthis" target="_blank">chipotle lime crema</a> for even more chipotle flavor!) Serve these short rib tacos on warm, charred tortillas with a squeeze of lime and enjoy!</p>



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											<h2>Short Rib Tacos</h2>
										<div id="post-ratings-6446" class="post-ratings" data-nonce="0b2d6147df"><img decoding="async" id="rating_6446_1" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="1 Star" title="1 Star" onmouseover="current_rating(6446, 1, '1 Star');" onmouseout="ratings_off(4, 4, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6446_2" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="2 Stars" title="2 Stars" onmouseover="current_rating(6446, 2, '2 Stars');" onmouseout="ratings_off(4, 4, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6446_3" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="3 Stars" title="3 Stars" onmouseover="current_rating(6446, 3, '3 Stars');" onmouseout="ratings_off(4, 4, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6446_4" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="4 Stars" title="4 Stars" onmouseover="current_rating(6446, 4, '4 Stars');" onmouseout="ratings_off(4, 4, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6446_5" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_off.gif" alt="5 Stars" title="5 Stars" onmouseover="current_rating(6446, 5, '5 Stars');" onmouseout="ratings_off(4, 4, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /> (<strong>20</strong> votes, average: <strong>3.95</strong> out of 5)<br /><span class="post-ratings-text" id="ratings_6446_text"></span></div><div id="post-ratings-6446-loading" class="post-ratings-loading"><img loading="lazy" decoding="async" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/loading.gif" width="16" height="16" class="post-ratings-image" />Loading...</div>				
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						<span class="recipe-meta-item">Mains</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">Mexican</span>					
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						<span class="recipe-meta-item">By Jaymee Sire</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">Serves: 4-6</span>					
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																		<span class="recipe-meta-item">Prep Time: 30 minutes</span>
												
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																		<span class="recipe-meta-item">Cooking Time: 70 minutes</span>
												
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																		<span class="recipe-meta-item">Total Time: 1 hour 40 minutes</span>
												
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					<div class="recipe-description"><p>These short rib tacos can be made in your pressure cooker or Instant Pot for a super quick Taco Tuesday, or slow cooked all day to perfection. </p></div>
							
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			<h3 class="recipe-title">Ingredients</h3>
			
			<ul>
																			<li><span>3 pounds bone-in short ribs</span></li>
																												<li><span>Kosher salt &amp; fresh cracked pepper</span></li>
																												<li><span>1 medium yellow onion, chopped</span></li>
																												<li><span>3 cloves garlic, smashed</span></li>
																												<li><span>2 chipotle peppers in adobo sauce, roughly chopped + 1 tablespoon adobo sauce (reduce for less spice)</span></li>
																												<li><span>1 tablespoon ancho chile powder</span></li>
																												<li><span>1 teaspoon ground cumin</span></li>
																												<li><span>2 teaspoons dried Mexican oregano</span></li>
																												<li><span>12 ounce can/bottle Mexican beer (or 4-6 ounces if slow cooking)</span></li>
																												<li><span>1/2 cup beef broth (or 1/4 cup if slow cooking)</span></li>
																												<li><span>Zest &amp; juice of one large orange</span></li>
																												<li><span>Juice of one lime</span></li>
																												<li><span>Tortillas</span></li>
																												<li><span>Assorted toppings such as: sour cream, cheese, cilantro, radishes, jalapeño, avocado, lime wedges, etc.</span></li>
																</ul>
			
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				<div class="recipe-method">
							
			<h3 class="recipe-title">Instructions</h3>
			
									
															<div class="step">
					<span class="step-number">1</span>
					<div class="step-content">
						<p>Select sear or sauté on your multi pot or instant pot. Season short ribs with salt and pepper and sear on all sides, starting with the fattiest side down, until browned and fat has started to render, about 3-4 minutes per side. Remove to a plate.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">2</span>
					<div class="step-content">
						<p>Add chopped onion to the pot with the rendered beef fat and sauté until starting to soften, about 3-4 minutes. Add garlic cloves and cook 30 seconds more. Add chipotle peppers, adobo sauce and spices, crushing oregano in the palm of your hand to release the oils. Cook for 1-2 minutes and add beer and broth. Add seared short ribs back to the pot. Season with a couple pinches of kosher salt.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">3</span>
					<div class="step-content">
						<p>Secure and lock lid. If pressure cooking, set appliance to high, and cook for 70 minutes. If slow cooking, cook on low for 8-10 hours.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">4</span>
					<div class="step-content">
						<p>When cooking cycle has completed, use a quick release method to release steam, according to manufacturers directions.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">5</span>
					<div class="step-content">
						<p>Using tongs, carefully transfer meat from the cooker to a large bowl. Set aside.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">6</span>
					<div class="step-content">
						<p>Using a fat separator or a skimmer, remove the layer of oil from the remaining liquid and solids. If you used a fat separator, return the mixture to pot and reduce by at least half using the sauté function. (Reduce more depending on how "saucy" you want it.)</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">7</span>
					<div class="step-content">
						<p>While mixture is reducing, remove bones and any large or tough pieces of fat from the meat and roughly shred. Once the mixture in the pot has reduced, return meat to the cooker with the skimmed/reduced juices. Add orange juice/zest, lime juice and season to taste with kosher salt. Keep warm until ready to serve. </p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">8</span>
					<div class="step-content">
						<p>Serve on warm tortillas with desired toppings.</p>
					</div>
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				<div class="recipe-notes">
			
			<h3 class="recipe-title">Notes</h3>
			
			<p>*If you don't own a multi-pot or slow cooker, this could be done in a large, heavy bottomed pot with a tight fitting lid (such as a dutch oven.) Sear and sauté everything on the stovetop and braise in the oven at 350 until tender. (likely 3 hours.) Make sure ribs are completely submerged in liquid if using this method (can add more beef broth to compensate if needed.) Return to stove to reduce liquids.</p>
			
		</div>
				
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													                    					"3 pounds bone-in short ribs",																			                    					"Kosher salt &amp; fresh cracked pepper",																			                    					"1 medium yellow onion, chopped",																			                    					"3 cloves garlic, smashed",																			                    					"2 chipotle peppers in adobo sauce, roughly chopped + 1 tablespoon adobo sauce (reduce for less spice)",																			                    					"1 tablespoon ancho chile powder",																			                    					"1 teaspoon ground cumin",																			                    					"2 teaspoons dried Mexican oregano",																			                    					"12 ounce can/bottle Mexican beer (or 4-6 ounces if slow cooking)",																			                    					"1/2 cup beef broth (or 1/4 cup if slow cooking)",																			                    					"Zest &amp; juice of one large orange",																			                    					"Juice of one lime",																			                    					"Tortillas",																			                    					"Assorted toppings such as: sour cream, cheese, cilantro, radishes, jalapeño, avocado, lime wedges, etc."																	  ],
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																"Select sear or sauté on your multi pot or instant pot. Season short ribs with salt and pepper and sear on all sides, starting with the fattiest side down, until browned and fat has started to render, about 3-4 minutes per side. Remove to a plate.",						
														
							
																"Add chopped onion to the pot with the rendered beef fat and sauté until starting to soften, about 3-4 minutes. Add garlic cloves and cook 30 seconds more. Add chipotle peppers, adobo sauce and spices, crushing oregano in the palm of your hand to release the oils. Cook for 1-2 minutes and add beer and broth. Add seared short ribs back to the pot. Season with a couple pinches of kosher salt.",						
														
							
																"Secure and lock lid. If pressure cooking, set appliance to high, and cook for 70 minutes. If slow cooking, cook on low for 8-10 hours.",						
														
							
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																"While mixture is reducing, remove bones and any large or tough pieces of fat from the meat and roughly shred. Once the mixture in the pot has reduced, return meat to the cooker with the skimmed/reduced juices. Add orange juice/zest, lime juice and season to taste with kosher salt. Keep warm until ready to serve. ",						
														
							
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<p>The post <a href="https://eisforeat.com/2020/11/s-is-for-short-rib-tacos.html">S is for: Short Rib Tacos</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
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		<title>R is for: Ribs with Apple, Maple &#038; Cinnamon</title>
		<link>https://eisforeat.com/2020/10/r-is-for-ribs-with-apple-maple-cinnamon.html?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=r-is-for-ribs-with-apple-maple-cinnamon</link>
		
		<dc:creator><![CDATA[jaymeesire]]></dc:creator>
		<pubDate>Thu, 15 Oct 2020 17:39:50 +0000</pubDate>
				<category><![CDATA[Mains]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[apple]]></category>
		<category><![CDATA[baby back ribs]]></category>
		<category><![CDATA[BBQ]]></category>
		<category><![CDATA[BBQ sauce]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[crowd cow]]></category>
		<category><![CDATA[huckleberry]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[oven ribs]]></category>
		<category><![CDATA[ribs]]></category>
		<category><![CDATA[St. Louis ribs]]></category>
		<guid isPermaLink="false">https://eisforeat.com/?p=6418</guid>

					<description><![CDATA[<p>For this recipe, I decided to crowd source some ideas on Instagram, and the overwhelming response was &#8220;ribs.&#8221; But I really wanted to fall-ify them (is that a word?), and that&#8217;s how these Apple Maple Cinnamon Ribs were born. Let&#8217;s talk meat for a moment. I get virtually all of my meat products from Crowd Cow. They work exclusively with small, independent farms to source the very best pasture-raised meat. (Shameless plug, but if you use code JAYMEE, you should get 5% off all recurring subscription boxes.) I tested this recipe with both baby back ribs and St. Louis style spareribs, and am happy to report it works great with both! I&#8217;m usually not a huge proponent of wet brines. (I wrote all about it here for Thanksgiving a couple years back.) For turkeys, I usually recommend a dry salt brine for 3 days. The reasoning is because the salt solution is generally just pulling water into your meat. However, when the solution is made of fresh apple cider, I am all for it! By combining the salt with a little cinnamon and apple cider, it imparts a subtle apple flavor to the ribs, while ensuring they are tender and [&#8230;]</p>
<p>The post <a href="https://eisforeat.com/2020/10/r-is-for-ribs-with-apple-maple-cinnamon.html">R is for: Ribs with Apple, Maple &#038; Cinnamon</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></description>
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<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_45-683x1024.jpg" alt="Apple Cider Brined Maple Cinnamon Ribs

" class="wp-image-6420" srcset="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_45-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_45-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_45-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_45-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_45-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_45.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>For this recipe, I decided to crowd source some ideas on <a href="http://instagram.com/jaymeesire">Instagram</a>, and the overwhelming response was &#8220;ribs.&#8221; But I really wanted to fall-ify them (is that a word?), and that&#8217;s how these Apple Maple Cinnamon Ribs were born.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_14-1024x683.jpg" alt="ribs from Crowd Cow" class="wp-image-6421" srcset="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_14-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_14-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_14-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_14-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_14-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_14.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>Let&#8217;s talk meat for a moment. I get virtually all of my meat products from <a href="http://crowdcow.com/jaymee">Crowd Cow</a>. They work exclusively with small, independent farms to source the very best pasture-raised meat. (Shameless plug, but if you use code JAYMEE, you should get 5% off all recurring subscription boxes.) I tested this recipe with both baby back ribs and St. Louis style spareribs, and am happy to report it works great with both!</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_6-683x1024.jpg" alt="apple cinnamon brine" class="wp-image-6422" srcset="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_6-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_6-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_6-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_6-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_6-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201007_6.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>I&#8217;m usually not a huge proponent of wet brines. (I wrote all about it <a href="https://eisforeat.com/2013/11/b-is-for-brine-or-not-to-brine.html">here</a> for Thanksgiving a couple years back.) For turkeys, I usually recommend a dry salt brine for 3 days. The reasoning is because the salt solution is generally just pulling water into your meat. However, when the solution is made of fresh apple cider, I am all for it! By combining the salt with a little cinnamon and apple cider, it imparts a subtle apple flavor to the ribs, while ensuring they are tender and juicy.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_27-683x1024.jpg" alt="apple huckleberry chipotle bbq sauce" class="wp-image-6423" srcset="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_27-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_27-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_27-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_27-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_27-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_27.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>I also decided to make a fall-inspired BBQ sauce. Since we had recently returned home from apple picking at <a href="https://eisforeat.com/2018/11/t-is-for-turnovers-with-bourbon-soaked.html">Fishkill Farms</a>, I used an apple from there. (Same place I purchased the cider also!) On a recommendation from my friend <a href="https://eisforeat.com/2012/04/e-is-for-eat-drink-be-bloody-mary-bacon.html">Kim</a>, I also used the last bit of frozen huckleberries I purchased several months ago. (If you can&#8217;t find huckleberries, you can try subbing with blueberries.) I got some heat from a canned chipotle pepper in adobo sauce, as well as a pepper we got from the farm. There&#8217;s also some familiar BBQ flavors like molasses, maple and bourbon. I made it in the slow cooker since we were planning to be out of the house most of the day. However, you could also make this on the stovetop in much less time.</p>



<p>**Do not skip the straining step. This will remove any fruit or vegetable skins and any solids from the apple. Otherwise, it will have sort of an apple sauce consistency. </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_22-683x1024.jpg" alt="Maple Cinnamon Rub for ribs" class="wp-image-6426" srcset="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_22-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_22-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_22-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_22-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_22-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_22.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>For the rub, I added two non-traditional ingredients to further the fall theme. I had some Maple Sugar from Spice House, so I used that in place of brown sugar. (However, if you can&#8217;t find maple sugar, brown sugar would still taste great!) I also added just a hint of cinnamon. (Like, just 1/4 teaspoon.) The first time I made these I used 1/2 teaspoon and it was just a tad strong. Also keep in mind that freshly ground or grated cinnamon is much more potent than the jarred variety, so you might need to adjust accordingly. The rest of the rub contains your usual suspects like ground mustard, chile powder, cayenne, onion, garlic, etc.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_33-1024x683.jpg" alt="oven roasted ribs with apple, maple and cinnamon" class="wp-image-6424" srcset="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_33-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_33-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_33-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_33-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_33-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_33.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>Since we do not have access to the grill in our building currently, I cooked these low and slow in the oven. Simply wrap in foil with meaty side down and cook at 225 for 3-4 hours. Unwrap, flip and brush with your Apple Huckleberry BBQ sauce. Put them back in the oven <em>uncovered</em> at 350 for another 30 minutes.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_44-1024x683.jpg" alt="Oven Ribs with Apple Maple and Cinnamon" class="wp-image-6425" srcset="https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_44-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_44-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_44-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_44-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_44-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/10/R-is-for-Ribs_for-social-and-web_20201008_44.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>Brush with more BBQ sauce and serve! These were definitely heavy on the fall vibes, but I kind loved it. If you are a BBQ traditionalist, these probably aren&#8217;t for you, but if you are open to a new variation, give them a shot! And if you do, please let me know how they come out!</p>



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											<h2>Apple Maple Cinnamon Ribs with a Huckleberry Chipotle BBQ sauce</h2>
										<div id="post-ratings-6418" class="post-ratings" data-nonce="c2277d6cb0"><img decoding="async" id="rating_6418_1" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="1 Star" title="1 Star" onmouseover="current_rating(6418, 1, '1 Star');" onmouseout="ratings_off(3.8, 4, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6418_2" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="2 Stars" title="2 Stars" onmouseover="current_rating(6418, 2, '2 Stars');" onmouseout="ratings_off(3.8, 4, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6418_3" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="3 Stars" title="3 Stars" onmouseover="current_rating(6418, 3, '3 Stars');" onmouseout="ratings_off(3.8, 4, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6418_4" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_half.gif" alt="4 Stars" title="4 Stars" onmouseover="current_rating(6418, 4, '4 Stars');" onmouseout="ratings_off(3.8, 4, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6418_5" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_off.gif" alt="5 Stars" title="5 Stars" onmouseover="current_rating(6418, 5, '5 Stars');" onmouseout="ratings_off(3.8, 4, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /> (<strong>4</strong> votes, average: <strong>3.75</strong> out of 5)<br /><span class="post-ratings-text" id="ratings_6418_text"></span></div><div id="post-ratings-6418-loading" class="post-ratings-loading"><img loading="lazy" decoding="async" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/loading.gif" width="16" height="16" class="post-ratings-image" />Loading...</div>				
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						<span class="recipe-meta-item">Mains</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">American, BBQ, Southern</span>					
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						<span class="recipe-meta-item">By Jaymee Sire </span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">Serves: 2-4</span>					
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																		<span class="recipe-meta-item">Prep Time: 30 minutes</span>
												
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																		<span class="recipe-meta-item">Cooking Time: 3.5 hours</span>
												
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																		<span class="recipe-meta-item">Total Time: 28 hours</span>
												
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					<div class="recipe-description"><p>These ribs are Fall AF! Try them for a seasonal switch-up from your regular ribs. </p></div>
							
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			<h3 class="recipe-title">Ingredients</h3>
			
			<ul>
																								<li><span style="font-weight:700; font-size:16px;">FOR THE APPLE CIDER BRINE:</span></li>
																												<li><span>4 cups apple cider</span></li>
																												<li><span>1/4 cup kosher salt</span></li>
																												<li><span>1 cinnamon stick</span></li>
																												<li><span>2 racks baby back ribs or 1 large rack St. Louis style spare ribs</span></li>
																																	<li><span style="font-weight:700; font-size:16px;">FOR THE APPLE HUCKLEBERRY BBQ SAUCE:</span></li>
																												<li><span>2 cups frozen huckleberries</span></li>
																												<li><span>1 large apple, peeled and diced</span></li>
																												<li><span>1/2 large yellow onion, diced</span></li>
																												<li><span>2 garlic cloves, smashed</span></li>
																												<li><span>1 chipotle pepper + 1 teaspoon adobo sauce (from a can)</span></li>
																												<li><span>1 mild hot pepper (such as lemon drop or Serrano)</span></li>
																												<li><span>1/2 cup bourbon</span></li>
																												<li><span>1/2 cup apple cider vinegar</span></li>
																												<li><span>2 tablespoons molasses</span></li>
																												<li><span>3 tablespoons maple syrup</span></li>
																												<li><span>2 tablespoons brown sugar (plus potentially more to adjust sweetness)</span></li>
																												<li><span>2 tablespoons strong brewed coffee (optional)</span></li>
																												<li><span>1 teaspoon cumin</span></li>
																												<li><span>1 teaspoon coriander</span></li>
																												<li><span>1 teaspoon salt, plus more for seasoning</span></li>
																																	<li><span style="font-weight:700; font-size:16px;">FOR THE MAPLE CINNAMON RUB:</span></li>
																												<li><span>1/4 cup maple sugar</span></li>
																												<li><span>1 tablespoon salt</span></li>
																												<li><span>1 tablespoon ancho chile powder</span></li>
																												<li><span>1 teaspoon onion granules</span></li>
																												<li><span>1 teaspoon garlic granules</span></li>
																												<li><span>1 teaspoon smoked sweet paprika</span></li>
																												<li><span>2 teaspoons ground dry mustard</span></li>
																												<li><span>1 teaspoon coarse black pepper</span></li>
																												<li><span>1/4 to 1/2 teaspoon cayenne (depending on desired heat level)</span></li>
																												<li><span>1/4 teaspoon freshly ground cinnamon</span></li>
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			<h3 class="recipe-title">Instructions</h3>
			
									
															<div class="step">
					<div class="step-content">
						<p style="font-weight:700; font-size:16px;">FOR THE APPLE CIDER BRINE:</p>
					</div>
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															<div class="step">
					<span class="step-number">1</span>
					<div class="step-content">
						<p>Combine apple cider, salt and cinnamon stick in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and stir until salt dissolves. Cool completely and discard cinnamon stick. Place ribs meat side down in a large baking dish. Pour cider mixture over the top, making sure ribs are completely submerged. (Can add a little more cider or filtered water if necessary.) Cover and place in the refrigerator for 24 hours.</p>
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															<div class="step">
					<div class="step-content">
						<p style="font-weight:700; font-size:16px;">FOR THE APPLE HUCKLEBERRY BBQ SAUCE:</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">2</span>
					<div class="step-content">
						<p>Combine all sauce ingredients in a slow cooker and cook on low for 3-4 hours. Cool slightly and carefully transfer to a blender or food processor and blend until smooth. Strain into a small saucepan (or back into the slow cooker if it has a "reduce" or "sauté" function) using a fine mesh sieve to remove any solids. Reduce sauce over medium heat until thickened to your liking. Test for seasoning and add more salt or brown sugar if necessary to achieve a good balance of sweet, savory and spicy. Can be stored up to two weeks in the refrigerator.</p>
					</div>
				</div>
										
						
															<div class="step">
					<div class="step-content">
						<p style="font-weight:700; font-size:16px;">FOR THE MAPLE CINNAMON RUB:</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">3</span>
					<div class="step-content">
						<p>Combine all ingredients and mix thoroughly. </p>
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															<div class="step">
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						<p style="font-weight:700; font-size:16px;">FOR THE RIBS:</p>
					</div>
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															<div class="step">
					<span class="step-number">4</span>
					<div class="step-content">
						<p>Pre-heat oven to 225 degrees.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">5</span>
					<div class="step-content">
						<p>Remove ribs from brine and season liberally with the rub, using your fingers to work it into the meat. (You may have leftover rub that can be stored in an airtight container for future use.) Allow ribs to come to room temperature.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">6</span>
					<div class="step-content">
						<p>Wrap each rack of ribs with foil and place meat-side down on a rimmed baking sheet. Cook 3 to 3.5 hours for baby back and 3.5 to 4 hours for spare ribs. Remove from oven and carefully flip so the meaty side is facing up. Increase oven temperature to 350 degrees. Brush with the BBQ sauce and cook meat side up and uncovered for another 30-40 minutes. Remove from oven, brush with more sauce (if desired) and serve!</p>
					</div>
				</div>
										
						
						
						
		</div>
				
				
				<div class="recipe-notes">
			
			<h3 class="recipe-title">Notes</h3>
			
			<p>*If you cannot find maple sugar, you can substitute with brown sugar. If you cannot source huckleberries, try subbing with blueberries. </p>
			
		</div>
				
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													                    					"***FOR THE APPLE CIDER BRINE:",																			                    					"4 cups apple cider",																			                    					"1/4 cup kosher salt",																			                    					"1 cinnamon stick",																			                    					"2 racks baby back ribs or 1 large rack St. Louis style spare ribs",																			                    					"***FOR THE APPLE HUCKLEBERRY BBQ SAUCE:",																			                    					"2 cups frozen huckleberries",																			                    					"1 large apple, peeled and diced",																			                    					"1/2 large yellow onion, diced",																			                    					"2 garlic cloves, smashed",																			                    					"1 chipotle pepper + 1 teaspoon adobo sauce (from a can)",																			                    					"1 mild hot pepper (such as lemon drop or Serrano)",																			                    					"1/2 cup bourbon",																			                    					"1/2 cup apple cider vinegar",																			                    					"2 tablespoons molasses",																			                    					"3 tablespoons maple syrup",																			                    					"2 tablespoons brown sugar (plus potentially more to adjust sweetness)",																			                    					"2 tablespoons strong brewed coffee (optional)",																			                    					"1 teaspoon cumin",																			                    					"1 teaspoon coriander",																			                    					"1 teaspoon salt, plus more for seasoning",																			                    					"***FOR THE MAPLE CINNAMON RUB:",																			                    					"1/4 cup maple sugar",																			                    					"1 tablespoon salt",																			                    					"1 tablespoon ancho chile powder",																			                    					"1 teaspoon onion granules",																			                    					"1 teaspoon garlic granules",																			                    					"1 teaspoon smoked sweet paprika",																			                    					"2 teaspoons ground dry mustard",																			                    					"1 teaspoon coarse black pepper",																			                    					"1/4 to 1/2 teaspoon cayenne (depending on desired heat level)",																			                    					"1/4 teaspoon freshly ground cinnamon"																	  ],
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			  "recipeInstructions": [
											
																"***FOR THE APPLE CIDER BRINE:",						
														
							
																"Combine apple cider, salt and cinnamon stick in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and stir until salt dissolves. Cool completely and discard cinnamon stick. Place ribs meat side down in a large baking dish. Pour cider mixture over the top, making sure ribs are completely submerged. (Can add a little more cider or filtered water if necessary.) Cover and place in the refrigerator for 24 hours.",						
														
							
																"***FOR THE APPLE HUCKLEBERRY BBQ SAUCE:",						
														
							
																"Combine all sauce ingredients in a slow cooker and cook on low for 3-4 hours. Cool slightly and carefully transfer to a blender or food processor and blend until smooth. Strain into a small saucepan (or back into the slow cooker if it has a 'reduce' or 'sauté' function) using a fine mesh sieve to remove any solids. Reduce sauce over medium heat until thickened to your liking. Test for seasoning and add more salt or brown sugar if necessary to achieve a good balance of sweet, savory and spicy. Can be stored up to two weeks in the refrigerator.",						
														
							
																"***FOR THE MAPLE CINNAMON RUB:",						
														
							
																"Combine all ingredients and mix thoroughly. ",						
														
							
																"***FOR THE RIBS:",						
														
							
																"Pre-heat oven to 225 degrees.",						
														
							
																"Remove ribs from brine and season liberally with the rub, using your fingers to work it into the meat. (You may have leftover rub that can be stored in an airtight container for future use.) Allow ribs to come to room temperature.",						
														
							
																"Wrap each rack of ribs with foil and place meat-side down on a rimmed baking sheet. Cook 3 to 3.5 hours for baby back and 3.5 to 4 hours for spare ribs. Remove from oven and carefully flip so the meaty side is facing up. Increase oven temperature to 350 degrees. Brush with the BBQ sauce and cook meat side up and uncovered for another 30-40 minutes. Remove from oven, brush with more sauce (if desired) and serve!"						
														
							  ],
			  			  "recipeYield": "2-4",			  			  "aggregateRating": {
				"@type": "AggregateRating",
				"bestRating": "5",
				"ratingValue": "3.75",
				"ratingCount": "4"
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<p>The post <a href="https://eisforeat.com/2020/10/r-is-for-ribs-with-apple-maple-cinnamon.html">R is for: Ribs with Apple, Maple &#038; Cinnamon</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></content:encoded>
					
		
		
			</item>
		<item>
		<title>Q is for: Quesadillas with Steak, Gouda &#038; Caramelized Onions</title>
		<link>https://eisforeat.com/2020/09/q-is-for-quesadillas-with-steak-gouda-caramelized-onions.html?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=q-is-for-quesadillas-with-steak-gouda-caramelized-onions</link>
		
		<dc:creator><![CDATA[jaymeesire]]></dc:creator>
		<pubDate>Wed, 16 Sep 2020 18:50:46 +0000</pubDate>
				<category><![CDATA[Appetizers & Snacks]]></category>
		<category><![CDATA[Mains]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[caramelized onions]]></category>
		<category><![CDATA[gouda]]></category>
		<category><![CDATA[NY Beef Council]]></category>
		<category><![CDATA[quesadilla]]></category>
		<category><![CDATA[steak]]></category>
		<guid isPermaLink="false">https://eisforeat.com/?p=6397</guid>

					<description><![CDATA[<p>As many of you already know, I grew up on a cattle farm back in Montana until I was five. Even after we sold the farm, I remember going on cattle drives with my parents as they helped out our friends who still raise beef to this day. Back then, grass fed beef wasn&#8217;t a novelty, it was just the way it was done. When my mom wanted to make hamburgers for dinner, she didn&#8217;t send me to the grocery store, she sent me out to the chest freezer in the garage to get a package from the whole cow we purchased. It instilled in me at a young age the importance of raising cattle the right way and the importance of good quality meat. So when the New York Beef Council proposed a partnership for a blog post I jumped at the opportunity! If you follow me on social media, you know that I&#8217;m a big time beef-eater. I think it&#8217;s a great source of nutrient-dense protein and lean beef is an important part of a heart-healthy diet. The only problem was narrowing it down to a single recipe. Like many of my blog posts, I looked to my [&#8230;]</p>
<p>The post <a href="https://eisforeat.com/2020/09/q-is-for-quesadillas-with-steak-gouda-caramelized-onions.html">Q is for: Quesadillas with Steak, Gouda &#038; Caramelized Onions</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></description>
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<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_54-683x1024.jpg" alt="quesadillas with steak, gouda caramelized onions, and chipotle lime crema" class="wp-image-6398" srcset="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_54-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_54-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_54-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_54-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_54-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_54.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>As many of you already know, I grew up on a cattle farm back in Montana until I was five. Even after we sold the farm, I remember going on cattle drives with my parents as they helped out our friends who still raise beef to this day. </p>



<p>Back then, grass fed beef wasn&#8217;t a novelty, it was just the way it was done. When my mom wanted to make hamburgers for dinner, she didn&#8217;t send me to the grocery store, she sent me out to the chest freezer in the garage to get a package from the whole cow we purchased. It instilled in me at a young age the importance of raising cattle the right way and the importance of good quality meat. </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_17-1024x683.jpg" alt="certified Angus beef" class="wp-image-6399" srcset="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_17-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_17-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_17-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_17-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_17-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_17.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>So when the New York Beef Council proposed  a partnership for a blog post I jumped at the opportunity! If you follow me on <a href="http://instagram.com/jaymeesire">social media</a>, you know that I&#8217;m a big time beef-eater. I think it&#8217;s a great source of nutrient-dense protein and lean beef is an important part of a heart-healthy diet. The only problem was narrowing it down to a single recipe.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_51-1024x683.jpg" alt="quesadillas with steak, gouda caramelized onions, and chipotle lime crema" class="wp-image-6400" srcset="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_51-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_51-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_51-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_51-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_51-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_51.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>Like many of my blog posts, I looked to my own blog theme for inspiration. Up next on my alphabet-themed blog: the letter &#8220;Q!&#8221; Quesadillas with steak immediately popped into my head! I made the steak fresh for this recipe, but I think it&#8217;s also a fantastic way to use leftover steak! </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_11-683x1024.jpg" alt="salting onions" class="wp-image-6401" srcset="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_11-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_11-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_11-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_11-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_11-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_11.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>I love pairing steak with caramelized onions, so I decided to add that along with gouda to create a delicious twist on a traditional quesadilla. Simply simmer them on medium low in some butter. You can do this while you cook the steak and prep the other ingredients.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_15-683x1024.jpg" alt="quesadillas with steak, gouda caramelized onions, and chipotle lime crema" class="wp-image-6402" srcset="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_15-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_15-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_15-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_15-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_15-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_15.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>I also made my Chipotle Lime Crema to serve with the quesadillas. I love using this in my <a href="https://eisforeat.com/2019/01/t-is-for-turkey-buffalo-chili.html">Buffalo Chili </a>as well as <a href="https://eisforeat.com/2012/04/d-is-for-deer-tacos-with-quesadilla.html">tacos</a>. All you do is combine sour cream with chipotle peppers in adobo sauce, a little lime and cumin. Refrigerate until ready to serve.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_31-683x1024.jpg" alt="searing steak" class="wp-image-6403" srcset="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_31-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_31-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_31-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_31-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_31-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_31.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>My go-to way to cook steak indoors is as follows: pat dry, season liberally with salt and pepper and sear a couple minutes per side in a ripping hot cast iron pan.  </p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_42-683x1024.jpg" alt="slicing medium rare steak " class="wp-image-6404" srcset="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_42-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_42-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_42-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_42-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_42-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_42.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>I then transfer it to a 400 degree oven and cook until it&#8217;s about 5 degrees below my target temperature. Let it rest for 5-10 minutes before slicing.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_45-683x1024.jpg" alt="shredded gouda cheese quesadillas flour tortilla" class="wp-image-6405" srcset="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_45-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_45-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_45-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_45-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_45-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_45.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>From there, it&#8217;s just a matter of grilling and assembling the quesadillas! I love a flour tortilla for this, but corn would work too! I swapped Gouda for a traditional jack because I thought it would complement the steak nicely. (And if I&#8217;m being honest, because I had some and didn&#8217;t want to waste it!) It turned out to be a perfect match!</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_57-1024x683.jpg" alt="quesadillas with steak, gouda caramelized onions, and chipotle lime crema" class="wp-image-6406" srcset="https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_57-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_57-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_57-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_57-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_57-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/09/Cheesy-Beef_for-social-and-web_20200910_57.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>Would you make these quesadillas with steak? If so, please tag me in any of your photos!</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/09/D7131F73-1D79-467C-A41F-411C3F7AA010-683x1024.png" alt="" class="wp-image-6408" srcset="https://eisforeat.com/wp-content/uploads/2020/09/D7131F73-1D79-467C-A41F-411C3F7AA010-683x1024.png 683w, https://eisforeat.com/wp-content/uploads/2020/09/D7131F73-1D79-467C-A41F-411C3F7AA010-200x300.png 200w, https://eisforeat.com/wp-content/uploads/2020/09/D7131F73-1D79-467C-A41F-411C3F7AA010.png 735w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



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											<h2>Quesdadillas with Steak</h2>
										<div id="post-ratings-6397" class="post-ratings" data-nonce="3916e7e6d7"><img decoding="async" id="rating_6397_1" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="1 Star" title="1 Star" onmouseover="current_rating(6397, 1, '1 Star');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6397_2" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="2 Stars" title="2 Stars" onmouseover="current_rating(6397, 2, '2 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6397_3" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="3 Stars" title="3 Stars" onmouseover="current_rating(6397, 3, '3 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6397_4" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_off.gif" alt="4 Stars" title="4 Stars" onmouseover="current_rating(6397, 4, '4 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6397_5" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_off.gif" alt="5 Stars" title="5 Stars" onmouseover="current_rating(6397, 5, '5 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /> (<strong>2</strong> votes, average: <strong>3.00</strong> out of 5)<br /><span class="post-ratings-text" id="ratings_6397_text"></span></div><div id="post-ratings-6397-loading" class="post-ratings-loading"><img loading="lazy" decoding="async" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/loading.gif" width="16" height="16" class="post-ratings-image" />Loading...</div>				
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						<span class="recipe-meta-item">Dinner, Lunch, Snack</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">American, Mexican</span>					
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						<span class="recipe-meta-item">By Jaymee Sire</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">Serves: 2</span>					
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																		<span class="recipe-meta-item">Prep Time: 10 minutes</span>
												
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																		<span class="recipe-meta-item">Total Time: 30 minutes</span>
												
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					<div class="recipe-description"><p>These cheesy quesadillas are a perfect way to use up leftover steak!</p></div>
							
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			<h3 class="recipe-title">Ingredients</h3>
			
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																			<li><span>8 ounces New York Steak</span></li>
																												<li><span>1-2 tablespoons butter</span></li>
																												<li><span>1 yellow onion, thinly sliced</span></li>
																												<li><span>Kosher salt &amp; freshly cracked pepper</span></li>
																												<li><span>1 cup sour cream</span></li>
																												<li><span>1-2 chipotle peppers in adobo sauce, minced</span></li>
																												<li><span>1/2 teaspoon cumin</span></li>
																												<li><span>juice from 1/2 lime</span></li>
																												<li><span>2 large flour tortillas</span></li>
																												<li><span>8-12 ounces shredded gouda cheese</span></li>
																												<li><span>chopped cilantro &amp; sliced scallions, for garnish</span></li>
																</ul>
			
		</div>
				
				<div class="recipe-method">
							
			<h3 class="recipe-title">Instructions</h3>
			
									
															<div class="step">
					<span class="step-number">1</span>
					<div class="step-content">
						<p>1.) Take steak from refrigerator and allow to come to room temperature. Pre-heat oven to 400 degrees.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">2</span>
					<div class="step-content">
						<p>2) Heat a medium saute pan over medium-low heat and add butter. Add sliced onions and season with kosher salt and cracked black pepper. Cook until onions are soft and caramelized, about 20-25 minutes.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">3</span>
					<div class="step-content">
						<p>3) Next, prepare chipotle lime crema by stirring together sour cream, chipotle peppers, cumin and lime juice. Season to taste with kosher salt and additional lime juice if needed. Refrigerate until ready to use. (Can be made a day or two in advance.)</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">4</span>
					<div class="step-content">
						<p>4.) Season steak with kosher salt and freshly cracked pepper. Heat a large cast iron pan over medium-high heat until smoking hot. Sear steaks, starting with the fatty edges until fat starts to render and then lay flat. Sear on first side 2-3 minutes, or until you have a nice golden crust. Flip and sear another 1-2 minutes and then transfer to oven to finish cooking until it reaches your desired temperature. Remove to a cutting board and rest at least 5 minutes before slicing into bite sized pieces.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">5</span>
					<div class="step-content">
						<p>5.) Heat a large pan or griddle over medium high heat and add tortillas. Cook for about 30-60 seconds and flip. Add shredded gouda cheese and caramelized onions. Once cheese has melted, add steak and fold tortilla in half. Cut into fourths and serve with fresh cilantro, scallions and the chipotle lime crema.</p>
					</div>
				</div>
										
						
		</div>
				
				
				<div class="recipe-notes">
			
			<h3 class="recipe-title">Notes</h3>
			
			<p>This is a great use for leftover steak! Simply re-warm before adding to the tortillas.</p>
			
		</div>
				
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			  "datePublished": "September 16, 2020",
			  "cookTime": "PT20M",
			  			  "description": "These cheesy quesadillas are a perfect way to use up leftover steak!",
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													                    					"8 ounces New York Steak",																			                    					"1-2 tablespoons butter",																			                    					"1 yellow onion, thinly sliced",																			                    					"Kosher salt &amp; freshly cracked pepper",																			                    					"1 cup sour cream",																			                    					"1-2 chipotle peppers in adobo sauce, minced",																			                    					"1/2 teaspoon cumin",																			                    					"juice from 1/2 lime",																			                    					"2 large flour tortillas",																			                    					"8-12 ounces shredded gouda cheese",																			                    					"chopped cilantro &amp; sliced scallions, for garnish"																	  ],
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																"1.) Take steak from refrigerator and allow to come to room temperature. Pre-heat oven to 400 degrees.",						
														
							
																"2) Heat a medium saute pan over medium-low heat and add butter. Add sliced onions and season with kosher salt and cracked black pepper. Cook until onions are soft and caramelized, about 20-25 minutes.",						
														
							
																"3) Next, prepare chipotle lime crema by stirring together sour cream, chipotle peppers, cumin and lime juice. Season to taste with kosher salt and additional lime juice if needed. Refrigerate until ready to use. (Can be made a day or two in advance.)",						
														
							
																"4.) Season steak with kosher salt and freshly cracked pepper. Heat a large cast iron pan over medium-high heat until smoking hot. Sear steaks, starting with the fatty edges until fat starts to render and then lay flat. Sear on first side 2-3 minutes, or until you have a nice golden crust. Flip and sear another 1-2 minutes and then transfer to oven to finish cooking until it reaches your desired temperature. Remove to a cutting board and rest at least 5 minutes before slicing into bite sized pieces.",						
														
							
																"5.) Heat a large pan or griddle over medium high heat and add tortillas. Cook for about 30-60 seconds and flip. Add shredded gouda cheese and caramelized onions. Once cheese has melted, add steak and fold tortilla in half. Cut into fourths and serve with fresh cilantro, scallions and the chipotle lime crema."						
														
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<p>The post <a href="https://eisforeat.com/2020/09/q-is-for-quesadillas-with-steak-gouda-caramelized-onions.html">Q is for: Quesadillas with Steak, Gouda &#038; Caramelized Onions</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></content:encoded>
					
		
		
			</item>
		<item>
		<title>P is for: Pepperoni Pizza {Nonna-style}</title>
		<link>https://eisforeat.com/2020/07/p-is-for-pepperoni-pizza-nonna-style.html?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=p-is-for-pepperoni-pizza-nonna-style</link>
		
		<dc:creator><![CDATA[jaymeesire]]></dc:creator>
		<pubDate>Fri, 10 Jul 2020 22:23:10 +0000</pubDate>
				<category><![CDATA[Mains]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[grandma pie]]></category>
		<category><![CDATA[homemade pizza]]></category>
		<category><![CDATA[nonna]]></category>
		<category><![CDATA[Pepperoni]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[roni cups]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[sesame seed crust]]></category>
		<category><![CDATA[square pizza]]></category>
		<guid isPermaLink="false">https://eisforeat.com/?p=6381</guid>

					<description><![CDATA[<p>Some people make sourdough and banana bread during quarantine. I make pizza. Or in this particular case&#8230; pepperoni pizza (nonna-style) with a homemade sesame seed crust and a Calabrian Chile pizza sauce. It&#8217;s a delightful mix of all of my favorite square slices in NYC and it is truly magical. The dough is from Barano, the sesame seeds on the bottom I borrowed from Paulie Gee&#8217;s Slice Shop, the Calabrian chiles from Emmy Squared, and the &#8216;roni cups from Prince St. Pizza, Scarr&#8217;s and Paulie Gee&#8217;s Slice Shop. I&#8217;ve made pizza on the blog before, but never my own crust. Huge thanks to Al Di Meglio of Barano restaurant in Brooklyn for sharing with me his nonna pizza dough recipe. It calls for 00 flour and for an overnight rest in the fridge. However, I&#8217;ve made it with All Purpose, and I&#8217;ve also skipped the fridge step&#8230; it still turned out great, but if you have the extra time and can find the flour, it&#8217;s worth it! I also sprinkled the pan with sesame seeds before stretching it, much like they do at Paulie Gee&#8217;s Slice Shop. The sauce is a mixture of tomato paste, canned tomatoes, Calabrian chiles and [&#8230;]</p>
<p>The post <a href="https://eisforeat.com/2020/07/p-is-for-pepperoni-pizza-nonna-style.html">P is for: Pepperoni Pizza {Nonna-style}</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></description>
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<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_36-683x1024.jpg" alt="Nonna Pepperoni and Sausage Pizza with 'roni cups" class="wp-image-6382" srcset="https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_36-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_36-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_36-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_36-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_36-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_36.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>Some people make sourdough and banana bread during quarantine. I make pizza. Or in this particular case&#8230; pepperoni pizza (nonna-style) with a homemade sesame seed crust and a Calabrian Chile pizza sauce. It&#8217;s a delightful mix of all of my favorite square slices in NYC and it is truly magical. </p>



<p>The dough is from Barano, the sesame seeds on the bottom I borrowed from Paulie Gee&#8217;s Slice Shop, the Calabrian chiles from Emmy Squared, and the &#8216;roni cups from Prince St. Pizza, Scarr&#8217;s and Paulie Gee&#8217;s Slice Shop.</p>



<figure class="wp-block-image size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_4-1024x683.jpg" alt="homemade pizza dough
" class="wp-image-6383" srcset="https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_4-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_4-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_4-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_4-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_4-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_4.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure>



<p>I&#8217;ve made <a href="https://eisforeat.com/2020/05/n-is-for-new-haven-style-white-clam-pizza.html">pizza</a> on the blog before, but never my own crust. Huge thanks to Al Di Meglio of <a href="https://www.baranobk.com">Barano</a> restaurant in Brooklyn for sharing with me his nonna pizza dough recipe. It calls for 00 flour and for an overnight rest in the fridge. However, I&#8217;ve made it with All Purpose, and I&#8217;ve also skipped the fridge step&#8230; it still turned out great, but if you have the extra time and can find the flour, it&#8217;s worth it! I also sprinkled the pan with sesame seeds before stretching it, much like they do at Paulie Gee&#8217;s Slice Shop.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_14-683x1024.jpg" alt="Calabrian chile pizza sauce" class="wp-image-6384" srcset="https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_14-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_14-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_14-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_14-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_14-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_14.jpg 1360w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>The sauce is a mixture of tomato paste, canned tomatoes, Calabrian chiles and some spices. So it&#8217;s a little sweet, a little spicy and it goes great with the spicy pepperoni.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_24-1024x683.jpg" alt="pepperoni pizza" class="wp-image-6389" srcset="https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_24-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_24-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_24-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_24-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_24-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_24.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>I am obsessed with &#8220;&#8216;roni cups,&#8221; like the serve at most of my favorite slice shops, so I  ordered these on Amazon. (So let me know if there&#8217;s a place locally to buy them!) I also used fresh mozzarella and fresh sausage from <a href="http://the-meathook.com">The Meat Hook</a> in Brooklyn.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_35-1-1024x683.jpg" alt="pepperoni pizza " class="wp-image-6390" srcset="https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_35-1-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_35-1-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_35-1-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_35-1-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_35-1-1080x720.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/07/Pep-and-Sausage-Pizza_for-social-and-web_20200605_35-1.jpg 2040w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p>This recipe makes a half-sheet pan of pizza, which is about 18 slices. If you have leftovers, I recommend wrapping each piece individually and freezing. The frozen slices re-heat beautifully in the <a href="http://ninjakitchen.pxf.io/jaymee">air fryer</a>! (Alternately, you could try cutting the recipe in half, but I haven&#8217;t tested that.)</p>



<p> Have you made your own pizza dough before? Let me know in the comments!</p>



<p></p>



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											<h2>Pepperoni &amp; Sausage Pizza with Sesame Seed Crust</h2>
										<div id="post-ratings-6381" class="post-ratings" data-nonce="04a20b0eea"><img decoding="async" id="rating_6381_1" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="1 Star" title="1 Star" onmouseover="current_rating(6381, 1, '1 Star');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6381_2" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="2 Stars" title="2 Stars" onmouseover="current_rating(6381, 2, '2 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6381_3" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="3 Stars" title="3 Stars" onmouseover="current_rating(6381, 3, '3 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6381_4" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_off.gif" alt="4 Stars" title="4 Stars" onmouseover="current_rating(6381, 4, '4 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6381_5" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_off.gif" alt="5 Stars" title="5 Stars" onmouseover="current_rating(6381, 5, '5 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /> (<strong>2</strong> votes, average: <strong>3.00</strong> out of 5)<br /><span class="post-ratings-text" id="ratings_6381_text"></span></div><div id="post-ratings-6381-loading" class="post-ratings-loading"><img loading="lazy" decoding="async" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/loading.gif" width="16" height="16" class="post-ratings-image" />Loading...</div>				
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						<span class="recipe-meta-item">Mains</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">Italian, American</span>					
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						<span class="recipe-meta-item">By Al Di Meglio &amp; Jaymee Sire</span>						<span class="separator">&#8211;</span>						<span class="recipe-meta-item">Serves: 18 slices</span>					
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																		<span class="recipe-meta-item">Cooking Time: 15 minutes</span>
												
												
												
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					<div class="recipe-description"><p>It takes a bit of planning... but it's SO worth it! </p></div>
							
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			<h3 class="recipe-title">Ingredients</h3>
			
			<ul>
																								<li><span style="font-weight:700; font-size:16px;">FOR THE DOUGH:</span></li>
																												<li><span>425g warm water (100 degrees)</span></li>
																												<li><span>7g dry active yeast</span></li>
																												<li><span>pinch of sugar</span></li>
																												<li><span>625g 00 flour</span></li>
																												<li><span>16g kosher salt</span></li>
																												<li><span>olive oil</span></li>
																												<li><span>1/4 cup sesame seeds (or more if you like a lot)</span></li>
																																	<li><span style="font-weight:700; font-size:16px;">FOR THE PIZZA SAUCE:</span></li>
																												<li><span>1 (6 ounce) can tomato paste</span></li>
																												<li><span>1 (15 ounce) can San Marzano whole or diced tomatoes</span></li>
																												<li><span>2 jarred Calabrian chiles, finely chopped</span></li>
																												<li><span>1-2 pinches kosher salt</span></li>
																												<li><span>pinch of sugar</span></li>
																												<li><span>1/4 teaspoon onion granules</span></li>
																												<li><span>1/4 teaspoon dried Italian seasoning</span></li>
																												<li><span>1 tablespoon olive oil</span></li>
																												<li><span>2 garlic cloves, minced</span></li>
																																	<li><span style="font-weight:700; font-size:16px;">FOR THE PIZZA:</span></li>
																												<li><span>Nonna Pizza Dough (above)</span></li>
																												<li><span>Calabrian Chile Pizza sauce (above)</span></li>
																												<li><span>8 ounces freshly sliced mozzarella, dabbed dry with paper towel</span></li>
																												<li><span>Assorted toppings, such as: pepperoni, fresh sausage, etc.</span></li>
																												<li><span>1/2 cup freshly grated Parmesan cheese</span></li>
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						<p style="font-weight:700; font-size:16px;">FOR THE DOUGH:</p>
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					<span class="step-number">1</span>
					<div class="step-content">
						<p>Place warm water in mixer bowl of your stand mixer. Sprinkle yeast and sugar over the top and mix. Allow it to proof for about five minutes. Meanwhile, mix the flour and salt well and add to the mixing bowl with the yeast and water. Using the dough hook attachment, mix on medium for 10-12 minutes.</p>
					</div>
				</div>
										
						
						
						
															<div class="step">
					<span class="step-number">2</span>
					<div class="step-content">
						<p>Lightly oil a rimmed half sheet pan with olive oil and sprinkle evenly with sesame seeds. With oiled hands, remove dough from mixer, roll into a ball and place in the center of the sheet pan. Cover with plastic wrap. Stretch the dough every 1/2 hour until it fills up the pan. Cover and refrigerate overnight.</p>
					</div>
				</div>
										
						
						
						
															<div class="step">
					<div class="step-content">
						<p style="font-weight:700; font-size:16px;">FOR THE PIZZA SAUCE:</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">3</span>
					<div class="step-content">
						<p>Combine the tomato paste, tomatoes, chiles, salt, sugar, onion granules and Italian seasoning in a food processor. Blend until smooth. Heat olive oil in a medium saucepan over medium heat and add garlic. Sauté for about 60 seconds, or until fragrant. Reduce heat to medium-low, add tomato sauce mixture and reduce until thickened. Remove from heat and cool. (Can be stored in the refrigerator for 5 days or frozen up to 3 months.)</p>
					</div>
				</div>
										
						
						
						
															<div class="step">
					<div class="step-content">
						<p style="font-weight:700; font-size:16px;">FOR THE PIZZA:</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">4</span>
					<div class="step-content">
						<p>Pre-heat oven to 550 degrees. (or as high as your oven will go.)</p>
					</div>
				</div>
										
						
						
						
															<div class="step">
					<span class="step-number">5</span>
					<div class="step-content">
						<p>Allow pan of pizza dough to come to room temperature. Par-bake for 4-5 minutes. Dough should no longer be soft but also not completely cooked through. Spread with pizza sauce (you might have some leftover) and top with fresh mozzarella cheese and desired toppings. Sprinkle with Parmesan cheese and bake for another 10-12 minutes, or until crust is golden. Allow to cool slightly before slicing. </p>
					</div>
				</div>
										
						
						
						
		</div>
				
				
				<div class="recipe-notes">
			
			<h3 class="recipe-title">Notes</h3>
			
			<p>*This makes a large pan of pizza (about 18 squares.) We always make the whole pan and freeze the rest, but you could try cutting the recipe in half. If you do, let me know how it goes!</p>
			
		</div>
				
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				"name": "Al Di Meglio & Jaymee Sire"
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			  "datePublished": "July 10, 2020",
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													                    					"***FOR THE DOUGH:",																			                    					"425g warm water (100 degrees)",																			                    					"7g dry active yeast",																			                    					"pinch of sugar",																			                    					"625g 00 flour",																			                    					"16g kosher salt",																			                    					"olive oil",																			                    					"1/4 cup sesame seeds (or more if you like a lot)",																			                    					"***FOR THE PIZZA SAUCE:",																			                    					"1 (6 ounce) can tomato paste",																			                    					"1 (15 ounce) can San Marzano whole or diced tomatoes",																			                    					"2 jarred Calabrian chiles, finely chopped",																			                    					"1-2 pinches kosher salt",																			                    					"pinch of sugar",																			                    					"1/4 teaspoon onion granules",																			                    					"1/4 teaspoon dried Italian seasoning",																			                    					"1 tablespoon olive oil",																			                    					"2 garlic cloves, minced",																			                    					"***FOR THE PIZZA:",																			                    					"Nonna Pizza Dough (above)",																			                    					"Calabrian Chile Pizza sauce (above)",																			                    					"8 ounces freshly sliced mozzarella, dabbed dry with paper towel",																			                    					"Assorted toppings, such as: pepperoni, fresh sausage, etc.",																			                    					"1/2 cup freshly grated Parmesan cheese"																	  ],
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																"***FOR THE DOUGH:",						
														
							
																"Place warm water in mixer bowl of your stand mixer. Sprinkle yeast and sugar over the top and mix. Allow it to proof for about five minutes. Meanwhile, mix the flour and salt well and add to the mixing bowl with the yeast and water. Using the dough hook attachment, mix on medium for 10-12 minutes.",						
														
							
																"Lightly oil a rimmed half sheet pan with olive oil and sprinkle evenly with sesame seeds. With oiled hands, remove dough from mixer, roll into a ball and place in the center of the sheet pan. Cover with plastic wrap. Stretch the dough every 1/2 hour until it fills up the pan. Cover and refrigerate overnight.",						
														
							
																"***FOR THE PIZZA SAUCE:",						
														
							
																"Combine the tomato paste, tomatoes, chiles, salt, sugar, onion granules and Italian seasoning in a food processor. Blend until smooth. Heat olive oil in a medium saucepan over medium heat and add garlic. Sauté for about 60 seconds, or until fragrant. Reduce heat to medium-low, add tomato sauce mixture and reduce until thickened. Remove from heat and cool. (Can be stored in the refrigerator for 5 days or frozen up to 3 months.)",						
														
							
																"***FOR THE PIZZA:",						
														
							
																"Pre-heat oven to 550 degrees. (or as high as your oven will go.)",						
														
							
																"Allow pan of pizza dough to come to room temperature. Par-bake for 4-5 minutes. Dough should no longer be soft but also not completely cooked through. Spread with pizza sauce (you might have some leftover) and top with fresh mozzarella cheese and desired toppings. Sprinkle with Parmesan cheese and bake for another 10-12 minutes, or until crust is golden. Allow to cool slightly before slicing. "						
														
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<p></p>
<p>The post <a href="https://eisforeat.com/2020/07/p-is-for-pepperoni-pizza-nonna-style.html">P is for: Pepperoni Pizza {Nonna-style}</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></content:encoded>
					
		
		
			</item>
		<item>
		<title>O is for: Oreos {Homemade, from Red Gate Bakery}</title>
		<link>https://eisforeat.com/2020/05/o-is-for-oreos-homemade-red-gate-bakery.html?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=o-is-for-oreos-homemade-red-gate-bakery</link>
		
		<dc:creator><![CDATA[jaymeesire]]></dc:creator>
		<pubDate>Fri, 29 May 2020 19:31:50 +0000</pubDate>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chocolate cookie]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[cookie sandwich]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Oreo]]></category>
		<category><![CDATA[Oreos]]></category>
		<category><![CDATA[Red Gate Bakery]]></category>
		<guid isPermaLink="false">https://eisforeat.com/?p=6367</guid>

					<description><![CDATA[<p>If you didn&#8217;t bake during quarantine, did you really quarantine? As you guys probably know by now, I am not much of a baker. I don&#8217;t love sweets, and I don&#8217;t do well with the precision that baking generally requires. However&#8230; JUSTIN on the other hand&#8230; has been baking up a storm! So when Red Gate Bakery reached out to see if we wanted to try recreating one of their beloved recipes at home, I put Justin on the job to recreate these homemade Oreos. Red Gate Bakery is a newly-opened intimate bakery in the East Village of New York City. Like so many restaurants during this pandemic, they have been hit extremely hard. If you do end up making this recipe, please consider supporting them by purchasing a gift card. You can also place a pre-order for one of their Saturday pop-ups. (And if you don&#8217;t feel like making your own Oreos, they are available for pre-order for $10!) The Red Gate Bakery recipe calls for making these more &#8220;Oreo size,&#8221; but we decided to make them extra large &#8220;adult size.&#8221; Feel free to make them either way! I should also note that we could not find black or [&#8230;]</p>
<p>The post <a href="https://eisforeat.com/2020/05/o-is-for-oreos-homemade-red-gate-bakery.html">O is for: Oreos {Homemade, from Red Gate Bakery}</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
]]></description>
										<content:encoded><![CDATA[
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<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-9-819x1024.jpg" alt="homemade extra large Oreos from Red Gate Bakery" class="wp-image-6369" srcset="https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-9-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-9-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-9-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-9.jpg 976w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure></div>



<p>If you didn&#8217;t bake during quarantine, did you really quarantine? As you guys probably know by now, I am not much of a baker. I don&#8217;t love sweets, and I don&#8217;t do well with the precision that baking generally requires. However&#8230; JUSTIN on the other hand&#8230; has been baking up a storm! So when <a href="https://redgatebakery.com/">Red Gate Bakery</a> reached out to see if we wanted to try recreating one of their beloved recipes at home, I put Justin on the job to recreate these homemade Oreos.</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="1024" height="683" src="https://eisforeat.com/wp-content/uploads/2020/05/200110_rvd_redgatebakery_0184-1024x683.jpg" alt="Red Gate Bakery in NYC East Village" class="wp-image-6372" srcset="https://eisforeat.com/wp-content/uploads/2020/05/200110_rvd_redgatebakery_0184-1024x683.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/05/200110_rvd_redgatebakery_0184-300x200.jpg 300w, https://eisforeat.com/wp-content/uploads/2020/05/200110_rvd_redgatebakery_0184-768x512.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/05/200110_rvd_redgatebakery_0184-1536x1024.jpg 1536w, https://eisforeat.com/wp-content/uploads/2020/05/200110_rvd_redgatebakery_0184-2048x1365.jpg 2048w, https://eisforeat.com/wp-content/uploads/2020/05/200110_rvd_redgatebakery_0184-1080x720.jpg 1080w" sizes="auto, (max-width: 1024px) 100vw, 1024px" /></figure></div>



<p><a href="https://redgatebakery.com/">Red Gate Bakery</a> is a newly-opened intimate bakery in the East Village of New York City. Like so many restaurants during this pandemic, they have been hit extremely hard. If you do end up making this recipe, please consider supporting them by <a href="https://squareup.com/gift/QSYRWQ8RD5T43/order">purchasing a gift card</a>. You can also place a <a href="https://redgatebakery.square.site/">pre-order for one of their Saturday pop-ups</a>. (And if you don&#8217;t feel like making your own Oreos, they are available for pre-order for $10!)</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="683" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-6-683x1024.jpg" alt="homemade Oreo cookies from Red Gate Bakery" class="wp-image-6374" srcset="https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-6-683x1024.jpg 683w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-6-200x300.jpg 200w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-6-768x1152.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-6-1024x1536.jpg 1024w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-6-1080x1620.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-6.jpg 1365w" sizes="auto, (max-width: 683px) 100vw, 683px" /></figure></div>



<p>The Red Gate Bakery recipe calls for making these more &#8220;Oreo size,&#8221; but we decided to make them extra large &#8220;adult size.&#8221; Feel free to make them either way! I should also note that we could not find black or Dutch process cocoa, and they still turned out great with regular cocoa!</p>



<div class="wp-block-image"><figure class="aligncenter size-large"><img loading="lazy" decoding="async" width="768" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/05/Untitled-2-3-768x1024.jpg" alt="Homemade Oreo cookie recipe" class="wp-image-6375" srcset="https://eisforeat.com/wp-content/uploads/2020/05/Untitled-2-3-768x1024.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-2-3-225x300.jpg 225w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-2-3-1080x1440.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-2-3.jpg 1152w" sizes="auto, (max-width: 768px) 100vw, 768px" /></figure></div>



<p>The filling could not be easier. It consists of just butter, confectioner&#8217;s sugar and vanilla. That&#8217;s it! It is softer and creamier than traditional Oreo filling, but I actually preferred that. </p>



<figure class="wp-block-image size-large"><img loading="lazy" decoding="async" width="819" height="1024" src="https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-10-819x1024.jpg" alt="" class="wp-image-6376" srcset="https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-10-819x1024.jpg 819w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-10-240x300.jpg 240w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-10-768x960.jpg 768w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-10-1080x1350.jpg 1080w, https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-10.jpg 1152w" sizes="auto, (max-width: 819px) 100vw, 819px" /></figure>



<p>If you love Oreos, you should definitely try this homemade version from Red Gate Bakery. I don&#8217;t expect you to have any leftover, but just in case you do&#8230; you could also use them in this <a href="https://eisforeat.com/2011/12/k-is-for-kahlua-oreo-pie.html">Kahlua &amp; Oreo Pie</a> recipe I posted 9 years ago! Again, please consider supporting Red Gate Bakery or ANY of your beloved local eateries with gift cards or contributing to their GoFundMe pages. I hope you are all staying safe and healthy during this time. </p>



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											<h2>Homemade Oreos</h2>
										<div id="post-ratings-6367" class="post-ratings" data-nonce="c7835d641f"><img decoding="async" id="rating_6367_1" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="1 Star" title="1 Star" onmouseover="current_rating(6367, 1, '1 Star');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6367_2" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="2 Stars" title="2 Stars" onmouseover="current_rating(6367, 2, '2 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6367_3" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_on.gif" alt="3 Stars" title="3 Stars" onmouseover="current_rating(6367, 3, '3 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6367_4" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_off.gif" alt="4 Stars" title="4 Stars" onmouseover="current_rating(6367, 4, '4 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /><img decoding="async" id="rating_6367_5" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/stars/rating_off.gif" alt="5 Stars" title="5 Stars" onmouseover="current_rating(6367, 5, '5 Stars');" onmouseout="ratings_off(3, 0, 0);" onclick="rate_post();" onkeypress="rate_post();" style="cursor: pointer; border: 0px;" /> (<strong>2</strong> votes, average: <strong>3.00</strong> out of 5)<br /><span class="post-ratings-text" id="ratings_6367_text"></span></div><div id="post-ratings-6367-loading" class="post-ratings-loading"><img loading="lazy" decoding="async" src="https://eisforeat.com/wp-content/plugins/wp-postratings/images/loading.gif" width="16" height="16" class="post-ratings-image" />Loading...</div>				
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									<div class="sep-line"></div>
					<div class="recipe-description"><p>If you love Oreos, you will love this recipe! These homemade oreos come from Red Gate Bakery in NYC. We made them extra-large size, but you can make them Oreo-size as well.</p></div>
							
			</div>
			
		</div>
			
				<div class="recipe-ingredients">
							
			<h3 class="recipe-title">Ingredients</h3>
			
			<ul>
																								<li><span style="font-weight:700; font-size:16px;">FOR THE COOKIES:</span></li>
																												<li><span>1 cup (200g) granulated sugar</span></li>
																												<li><span>10 tablespoons (140g) unsalted butter</span></li>
																												<li><span>1 (50g) egg</span></li>
																												<li><span>1 1/4 cups (160g) all purpose flour</span></li>
																												<li><span>1/4 cup (25g) dutch process cocoa</span></li>
																												<li><span>1/4 cup (25g) black cocoa</span></li>
																												<li><span>1 tsp (6g) baking soda</span></li>
																												<li><span>1/4 tsp (1g) baking powder</span></li>
																																	<li><span style="font-weight:700; font-size:16px;">FOR THE FILLING</span></li>
																												<li><span>1/2 cup (1 stick, 115g) unsalted butter</span></li>
																												<li><span>2 cups (240g) confectioner's sugar</span></li>
																												<li><span>2 tsp (10g) vanilla extract</span></li>
																</ul>
			
		</div>
				
				<div class="recipe-method">
							
			<h3 class="recipe-title">Instructions</h3>
			
									
															<div class="step">
					<div class="step-content">
						<p style="font-weight:700; font-size:16px;">FOR THE COOKIES:</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">1</span>
					<div class="step-content">
						<p>Preheat oven to 350 degrees F.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">2</span>
					<div class="step-content">
						<p>Combine all dry ingredients (flour, cocoa, soda, powder, salt) in a small bowl. </p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">3</span>
					<div class="step-content">
						<p>In a large bowl, cream together butter and sugar until light and fluffy (~3 minutes). Scrape down sides and add egg. Add dry ingredients, mixing only to combine.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">4</span>
					<div class="step-content">
						<p>Scoop into rounded teaspoons (or tablespoons for extra large cookies) one inch apart on a baking sheet.</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">5</span>
					<div class="step-content">
						<p>Bake for 10 minutes, rotating pan front to back midway through. Allow to cool completely.</p>
					</div>
				</div>
										
						
															<div class="step">
					<div class="step-content">
						<p style="font-weight:700; font-size:16px;">FOR THE FILLING: </p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">6</span>
					<div class="step-content">
						<p>Mix together all filling ingredients until light and fluffy.</p>
					</div>
				</div>
										
						
															<div class="step">
					<div class="step-content">
						<p style="font-weight:700; font-size:16px;">FOR ASSEMBLY:</p>
					</div>
				</div>
										
						
															<div class="step">
					<span class="step-number">7</span>
					<div class="step-content">
						<p>Match individual cookies and place ~1/4 tsp of filling on one half (1 teaspoon for extra large cookies), sandwiching the other to form each cookie.</p>
					</div>
				</div>
										
						
		</div>
				
				
				<div class="recipe-notes">
			
			<h3 class="recipe-title">Notes</h3>
			
			<p>The original recipe called for smaller (more Oreo size) cookies. We decided to make them extra large. Also, if you can't find dutch process or black cocoa, you can use regular unsweetened cocoa.</p>
			
		</div>
				
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			  			  "description": "If you love Oreos, you will love this recipe! These homemade oreos come from Red Gate Bakery in NYC. We made them extra-large size, but you can make them Oreo-size as well.",
			  "image": "https://eisforeat.com/wp-content/uploads/2020/05/Untitled-1-9.jpg",
			  "recipeIngredient": [
													                    					"***FOR THE COOKIES:",																			                    					"1 cup (200g) granulated sugar",																			                    					"10 tablespoons (140g) unsalted butter",																			                    					"1 (50g) egg",																			                    					"1 1/4 cups (160g) all purpose flour",																			                    					"1/4 cup (25g) dutch process cocoa",																			                    					"1/4 cup (25g) black cocoa",																			                    					"1 tsp (6g) baking soda",																			                    					"1/4 tsp (1g) baking powder",																			                    					"***FOR THE FILLING",																			                    					"1/2 cup (1 stick, 115g) unsalted butter",																			                    					"2 cups (240g) confectioner's sugar",																			                    					"2 tsp (10g) vanilla extract"																	  ],
			  "name": "Homemade Oreos",
			  "nutrition": {
				"@type": "NutritionInformation",
				"calories": "",
				"carbohydrateContent": "",
				"cholesterolContent": "",
				"fatContent": "",
				"fiberContent": "",
				"proteinContent": "",
				"saturatedFatContent": "",
				"sodiumContent": "",
				"sugarContent": "",
				"transFatContent": "",
				"unsaturatedFatContent": ""
			  },
			  "prepTime": "P",
			  "totalTime": "P",
			  "recipeCategory":"desserts",
			  "recipeCuisine":"American",
			  "keywords": "cookies, Oreos, chocolate, dessert",			  
			  "recipeInstructions": [
											
																"***FOR THE COOKIES:",						
														
							
																"Preheat oven to 350 degrees F.",						
														
							
																"Combine all dry ingredients (flour, cocoa, soda, powder, salt) in a small bowl. ",						
														
							
																"In a large bowl, cream together butter and sugar until light and fluffy (~3 minutes). Scrape down sides and add egg. Add dry ingredients, mixing only to combine.",						
														
							
																"Scoop into rounded teaspoons (or tablespoons for extra large cookies) one inch apart on a baking sheet.",						
														
							
																"Bake for 10 minutes, rotating pan front to back midway through. Allow to cool completely.",						
														
							
																"***FOR THE FILLING: ",						
														
							
																"Mix together all filling ingredients until light and fluffy.",						
														
							
																"***FOR ASSEMBLY:",						
														
							
																"Match individual cookies and place ~1/4 tsp of filling on one half (1 teaspoon for extra large cookies), sandwiching the other to form each cookie."						
														
							  ],
			  			  "recipeYield": "",			  			  "aggregateRating": {
				"@type": "AggregateRating",
				"bestRating": "5",
				"ratingValue": "3",
				"ratingCount": "2"
			  }
			  			}
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<p>The post <a href="https://eisforeat.com/2020/05/o-is-for-oreos-homemade-red-gate-bakery.html">O is for: Oreos {Homemade, from Red Gate Bakery}</a> appeared first on <a href="https://eisforeat.com">e is for eat</a>.</p>
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