Jarlsberg cheese..

[splitshot]

Anyone worked with this before? Heard it is to die for, especially if made into a cheese sauce..

Wonder if it will work over steamed vegies and grilled shrimp.

 

[Phil in BC]

Its a lot like swiss cheese, but very mild. I get it at Costco where its much cheaper than at the grocery store. Its excellent smoked too, in a smoker, not a pipe. That wont work.....

 

[splitshot]

Costco noted and smoked, thanks.

 

[nat]

Jarlsberg is my favorite of the swiss cheeses. Good stuff!

 

[Combat Chuck]

Once you go Jarlsberg, there's no going back. Much, much better than that plastic flavorless crap they peddle as swiss these days.

 

[splitshot]

Now off to find a creamy recipe for da shrimp and asparagus or fresh green beans?

 

[nat]

Asparagus

 

[splitshot]

Asparagus

Thanks, nat.

Off the grill, marinated/cooked wih the shell on:



Sauce recipe I pulled off the internet was way too bland, spiced it up with extra parmesan and garlic:



Finished, to good to describe:

 

[Phil in BC]

Mmmm, you'd be making me hungry Splitshot. I'll have to come up with something good for dinner tonight. Seafood pasta in a tomato-pesto sauce I think it will be....

 

[nuclearlemon]

love jarlesberg on a grilled cheese with black forest ham

 

[Combat Chuck]

love jarlesberg on a grilled cheese with black forest ham

With hot mustard.

 

[spressomon]

Try adding roasted poblanos to your grilled cheese samich. Ditto for soft smoked jalapenos. Tough not to once you have

 

[Combat Chuck]

Try adding roasted poblanos to your grilled cheese samich. Ditto for soft smoked jalapenos. Tough not to once you have

THAT sounds good!
Next time I fire up the WSMC, I'll smoke up a bunch of peppers, and portion them out for freezing.

 

[spressomon]

Not to de-thread this thread...oh what the hell ...I smoke fresh habaneros for about 3-hours at 150* and fresh whole jalapenos for about double or triple the time if I have the big fleshy variety. You don't want to dry them out like a true chipotle but instead get a nice soft, moist, roasted pepper texture infused with smoke.

They freeze perfectly and keep for a long time.

Try them in your next batch of basil pesto! Killer in fresh guac. And try this one: Take the smoke/roasted jalapenos, slice the flesh from each pepper...marinate in a glass jar in the fridge with enough grape seed oil to cover and 1-2T soy sauce. Just try not to like those! Great on any sandwich or just by themselves. Then when you've eaten the peppers save the oil/soy marinade for wild infused mashed potatoes or a very special anoint on a rack of lamb about 3-minutes before you pull the racks (or lamb-pops) off the grill. I want a video while you're trying the above

 

[Combat Chuck]

Not to de-thread this thread...oh what the hell ...I smoke fresh habaneros for about 3-hours at 150* and fresh whole jalapenos for about double or triple the time if I have the big fleshy variety. You don't want to dry them out like a true chipotle but instead get a nice soft, moist, roasted pepper texture infused with smoke.

They freeze perfectly and keep for a long time.

Try them in your next batch of basil pesto! Killer in fresh guac. And try this one: Take the smoke/roasted jalapenos, slice the flesh from each pepper...marinate in a glass jar in the fridge with enough grape seed oil to cover and 1-2T soy sauce. Just try not to like those! Great on any sandwich or just by themselves. Then when you've eaten the peppers save the oil/soy marinade for wild infused mashed potatoes or a very special anoint on a rack of lamb about 3-minutes before you pull the racks (or lamb-pops) off the grill. I want a video while you're trying the above

I chose a fine time to sneak a peak at 'Mud while in class, and ended up drooling all over my desk.
I have to try these now!

 

[Phil in BC]

I also do the same with the jalapinos, but then I dehydrate them and chop them fine. Add the chopped smoked peppers to canola oil and use that for stir fry, taco's or anything you want a bit smokey and spicy. It rocks! I'l need to try them fresh next time as well.

 

[splitshot]

Take the smoke/roasted jalapenos, slice the flesh from each pepper...marinate in a glass jar in the fridge with enough grape seed oil to cover and 1-2T soy sauce. Just try not to like those! Great on any sandwich or just by themselves. Then when you've eaten the peppers save the oil/soy marinade for wild infused mashed potatoes or a very special anoint on a rack of lamb about 3-minutes before you pull the racks (or lamb-pops) off the grill. I want a video while you're trying the above

Above marinade works great with Yellow Hots as well (we call them Chilis Hueros).
Found that jewel while fishing in Mexico. I will save the marinade next time.

 

[Cuerno Largo]

I also do the same with the jalapinos, but then I dehydrate them and chop them fine. Add the chopped smoked peppers to canola oil and use that for stir fry, taco's or anything you want a bit smokey and spicy. It rocks! I'l need to try them fresh next time as well.

AKA Chipotle

 

[splitshot]

FWIW, this is the best soy sauce out there, excellent taste without killing the meal with salt. Try it as a splash, or in your next marinade.
Trust me on this one...

 

[Combat Chuck]

FWIW, this is the best soy sauce out there, excellent taste without killing the meal with salt. Try it as a splash, or in your next marinade.
Trust me on this one...

I haven't heard of that brand, but Splitshot, I've never seen you mislead a soul on the matters of food, so I'll look for it next time around.