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Mexican Shrimp Cocktail

 

Mexican-Shrimp-Cocktail_Yes,-more-please!

Hold your horses! Hide the children! What you are about to see is food rated “R” at its best! My Mexican Shrimp Cocktail is to die for. Fresh, delicious, and savory; it’s the perfect simple light meal for a hot summer afternoon. This juicy cold and light savory cocktail is a meal in itself. What makes it Mexican style? Well the whole combination of vegetables, accoutrement, and the cold broth. It’s a savory broth made with shrimp shells and seasoned with fresh orange and lime juice, ketchup, and some dashes of hot sauce. The result is this light fresh savory broth that goes incredibly well with the shrimp. In my opinion there’s no need to buy those bottled clam juices when you can get the most natural flavor out of your shrimp!
This Mexican Shrimp Cocktail is an entrée rather than an appetizer with a dipping sauce as served in the States. In Mexico, this cocktail is typically served on the coastal cities as an iconic refreshing staple and a must have if you are spending your day on the beach. In the city, shrimp cocktail is widely known as the number one ‘hangover elixir.’
There are many variations in which more than one shellfish is added to this concoction. Common ingredients include octopus, clams, oysters, baby scallops. It is called “Vuelve a la vida” which translates to “come back to life” because its invigorating attributes. That, I can not guarantee, however I assure you that it will refresh and invigorate you on a summer afternoon. In my case, I just love the simplicity of flavors and the way the shrimp skins cooked as a base produce a magic broth with depth and character!

Prepare this dreamy cocktail for yourself ! You can make it in advance, since it is served cold on chilled glasses. For parties you can serve it with all the vegetable accoutrement on the side which allows your guests to customize their own. Keep it ice-cold at all times. It is truly a great summer crowd pleaser. Enjoy!

I can assure you this recipe will be part of your repertoire for many years to come.
Happy Summer, Enjoy!

Mexican-Shrimp-Cocktail_ingredients

Mexican Shrimp Cocktail

Serrves 2 sailors 4 mermaids

This cocktail is light and refreshing, it can serve two as a meal or four to six as an appetizer. This recipe can easily be doubled or tripled upon family size, or a friendly party crowd.

1 – ½ lbs. Jumbo or medium large shrimp, peeled save the skins and deveined.

For the shrimp stock:
The reserved skins from the shrimp.
2 celery stalks
¼ wedge of a white onion.
2-3 sprigs of fresh thyme
1/2 teaspoon Sea salt
¼ teaspoon black pepper

Seasonings for the cold cocktail broth:
The juice of one small Valencia orange
3 large limes + 1 or 2 more to garnish.
¼-1/2 cup ketchup sauce
A few dashes of your favorite Mexican Bottled Hot Sauce, I prefer Cholula, Valentina or Huichol.

Prepare cocktail with:
2 roma tomatoes, small diced
1 small white or purple onion, small diced
1 medium cucumber seedless such as jade or English cucumber, small diced. 
¼ cup finely chopped cilantro
1 chile Serrano or Jalapeno with seeds.
1 small Hass avocado

Serve with:
Saltine crackers or Tostadas
Plantain Chips
And a really cold light Mexican beer (I prefer Modelo Especial or Victoria oh yeah!)

Preparation Method:

1. Place two glass serving bowls in the freezer. (Mason jars, or glass mugs will work too.)
2. Peel and de-vein the shrimp, reserve the skins and leave 4-6 unpeeled, tail-on shrimp for garnish.Mexican-Shrimp-Cocktail_peel-and-devein-the-shrimp
3. In a non-reactive pan place the shrimp skins, along with the celery stalks, onion wedge, thyme, a pinch of sea salt and some cracked black pepper. Add 3 cups of water and simmer for about 15- 20 minutes.

Mexican-Shrimp-Cocktail_save-the-skins-to-make-a-broth
4. Meantime, prepare all your vegetable accoutrement. Dice and chop the tomato, cucumber, onion, serrano or jalapeno peppers, limes, avocado and cilantro. Set aside.
5. Check on your broth. With a slotted spoon, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.~Shrimp cook very fast so be attentive! You do not want rubbery overcooked shrimp!~

Mexican-shrimp-cocktail_how-to-boil-shrimp-
6. With a slotted spoon, pull out the shrimp a little before you think they are ready. They will keep cooking with their residual heat. Place the shrimp on a plate with ice underneath. (see picture below).
7. Fill a bowl halfway with ice and place a metal or glass bowl on top of the ice. Place a fine sieve on top of the bowl and drain the broth. With a wooden spoon, start whisking to cool off the broth until the temperature of the broth feels fresh and cooler.

Mexican-Shrimp-Cocktail_cooling-the-broth
8. You should have around 2 to 2-1/2 cups of broth left, transfer the broth into a liquid measuring cup if you have more than 2 ½ cups discard the extra broth.
9. Start seasoning the broth. Squeeze the juice of 3 limes, the juice of 1 small Valencia Orange, add Ketchup (I used my favorite: Sir Kensington’s spicy ketchup!) add a couple of dashes of hot sauce, the sea salt, and whisk. Taste and adjust flavor for salt or pepper.

Mexican-Shrimp-Cocktail_Season-the-broth
10. Pull out the frozen glass serving bowls and start arranging your cocktail. Start by layering the ingredients and add the seasoned broth at the end. No rules here! You can add as much or as little veggies as you want. Avocado is a must, highly necessary!, A little extra squeeze of lime juice, sprinkle some cilantro and an extra dash of hot sauce…Prepare for the stampede!.. you are gonna love it. Enjoy!
Mexican-Shrimp-Cocktail_ready-to-serve!Mexican-Shrimp-Cocktail_authentic

You know you want it!

Mexican Shrimp Cocktail

www.yes-moreplease.com

Refreshing, light this Mexican cocktail its perfect for a pool party or a weekend of leisure at home. remember to have a very very cold beer, Ceveza bien fria! Enjoy!

Course Brunch, Lunch, Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 4 sailors or 4 mermaids

Ingredients

  • 1-1/2 ibs. Jumbo Shrimp, peeled, save the peels and deveined

For the shrimp stock:

  • 2 celery stalks
  • 2-3 sprigs fresh thyme
  • 1/4 wedge of a white onion.
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt

Seasonings for the cocktail broth:

  • 1 the juice of one small Valencia orange
  • 3 large limes, plus 1 or 2 more to garnish.
  • 1/4-1/2 cup ketchup sauce
  • A few dashes of your favorite Mexican Bottled Hot Sauce, I prefer Cholula, Valentina or Huichol.

Garnish with:

  • 2 roma tomatoes small diced
  • 1 small white or red onion, small diced
  • 1 medium cucumber, such as jade or English cucumber. small diced
  • 1/4 cup Cilantro, finely chopped
  • 1-2 Chiles Serranos or jalapeño, finely chopped
  • 1 small Hass avocado

Serve with:

  • Saltine crackers or Tostadas
  • Plantain Chips
  • And a really cold light Mexican beer (I prefer Modelo Especial or Victoria oh yeah!)

Instructions

  1. 1. Place two glass serving bowls in the freezer. (Mason jars, or glass mugs will work too.)

    2. Peel and de-vein the shrimp, reserve the skins and leave 4-6 unpeeled, tail-on shrimp for garnish.

    3. In a non-reactive pan place the shrimp skins, along with the celery stalks, onion wedge, thyme, a pinch of sea salt and some cracked black pepper. Add 3 cups of water and simmer for about 15- 20 minutes.

    4. Meantime, prepare all your vegetable accoutrement. Dice and chop the tomato, cucumber, onion, serrano or jalapeno peppers, limes, avocado and cilantro. Set aside.

    5. Check on your broth. With a slotted spoon, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.~Shrimp cook very fast so be attentive! You do not want rubbery overcooked shrimp!~

    6. With a slotted spoon, pull out the shrimp a little before you think they are ready. They will keep cooking with their residual heat. Place the shrimp on a plate with ice underneath. (see picture below).

    7. Fill a bowl halfway with ice and place a metal or glass bowl on top of the ice. Place a fine sieve on top of the bowl and drain the broth. With a wooden spoon, start whisking to cool off the broth until the temperature of the broth feels fresh and cooler.

    8. You should have around 2 to 2-1/2 cups of broth left, transfer the broth into a liquid measuring cup if you have more than 2 ½ cups discard the extra broth.

    9. Start seasoning the broth. Squeeze the juice of 3 limes, the juice of 1 small Valencia Orange, add Ketchup (I used my favorite: Sir Kensington’s spicy ketchup!) add a couple of dashes of hot sauce, the sea salt, and whisk. Taste and adjust flavor for salt or pepper.

    Pull out the frozen glass serving bowls and start arranging your cocktail. Start by layering the ingredients and add the seasoned broth at the end. No rules here! You can add as much or as little veggies as you want. Avocado is a must, highly necessary!, A little extra squeeze of lime juice, sprinkle some cilantro and an extra dash of hot sauce…Prepare for the stampede!.. you are gonna love it. Enjoy!

    Happy Cooking!

Music Pairing: Vereda Tropical-Esquivel

 

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Bucatini a’ll Amatriciana a Roman story…

Bucatini-Pasta_serves-2-hungry-turist_Yes,-more-please!

Tomato Season in full bloom, but we have to move quick because here in Austin, July is the end of it. These red jewels do not handle triple digit temperatures. We have been eating them faster than I can come up with recipes to share; adding them to omelets, frittatas, salads, or as simple as slicing them with a bit of lemon juice and sea salt. Yes, I love them that much! I’m in tomato season heaven.

So the search for tomato inspiration involved going through my cookbooks. In search of a classic tomato recipe I ran into this pasta recipe that is very dear to my heart, Bucatini a’ll Amatriciana.
The first time we had this Roman classic, the way Italians intended, was in Rome. We spend almost one whole day at the Vatican Galleries walking and absorbing every single piece of art from the loooong corridors, from sculptures, tapestries, paintings, murals, jewels, did I say sculptures, murals, paintings? We finished the day at the Sistine Chapel, and Saint Pietro. Oh, my! we had an Art binge that day. After more than 6 hours, trapped and surrounded by the most amazing pieces of art and history we grew a voracious appetite. We felt like liberated lions in the Coliseum! Our stomachs were growling, we were in ‘art coma’. Hungry, thirsty and desperate, we noticed that we were surrounded by religious and souvenir stores…but we wanted food!!! We walked and walked the narrow Roman streets, searching for a non touristy dinner… And suddenly we were lost. Oh no, that was not good at all! Hunger does not let you think and makes you disoriented. We were getting grouchy and tired.

But as you know there is no harm that lasts a hundred years. Suddenly we saw a place with a big sign that said “Forno a Legna”, the most incredible arousing smell coming out of the door and a young man with a great smile (and the word buffalo mozzarella pizza). We felt like we had found the oasis on the desert, hypnotized and in a state of art coma, we sat down and this great polite man received us. We just told him “We need food; you feed us.” We had Caprese Buffalo Mozzarella Salad, Wood Fired Pizza Capricciosa, a Green Salad and we trusted him to bring us his favorite pasta.

When food arrived to the table it was incredible, everything looked and smelled so good, except for the pasta which did not looked very promising. At first sight it looked like “that famous Italian chef canned pasta” were the tomato sauce is kind of scattered and looked a bit under sauced. The noodles where very thick and they had sprinkled it with copious amounts of Pecorino Romano. I thought he was pulling a tourist pasta on us… I was so hungry that we did not care at that point.

To our big surprise the first bite of that pasta was a revelation. I felt like the whole Vatican art collection pasted a slide show in my head. That pasta was the best pasta I’ve ever had. Bucatini a’ll Amatriciana. Ian and I looked at each other incredulous of this amazing feast, we kept eating and making sounds of extremely joy and comfort. When we finished, all sort of questions were bombarding my head. This was by far the best pasta we ever had. Perfectly cooked, this thick spaghetti-looking pasta had a hole in the middle that was filled with all the juices from the sauce. The most luscious, salty and tomatoey sauce I ever had. And as we ate it we tasted the occasional piece of rendered guanciale, a cured meat. The Pecorino Romano added a perfect texture, and the pasta was silky and had the perfect balance of utterly delicious tomato flavor. This pasta would be best described as an Aria to tomato flavor.

At the end of our dinner, Ian and I just looked at each other amazed by what we just had eaten. I wanted to know everything about this pasta. I called the young man and he introduced himself. His name was Luca and he was the son of the owner of the restaurant. Like in most cases this restaurant was family owned. Luca told us all about the pasta; Bucatini a’ll Amatriciana, his favorite pasta. He described the preparation and the ingredients. I was in awe of the fact that there where just four ingredients. This conversation brought me full understanding of the importance of pasta-sauce ratio, the importance of pasta shape and sauce type relationship, best pasta conversation of my life!.

We will always be grateful of Luca to have shared his pasta wisdom with us, to had been such a great hostess and to have enlightened us with this amazing experience.

This Bucatini a’ll Amatriciana brings us lots of great memories and what a best season to make this recipe than tomato season. Please Enjoy!

If you would like to visit Luca in Rome:
Piccolo Buco
Via del lavatore n.91, Rome Italy (Trevi area)

Yes, this place have some funny lettering on the outside … nevertheless please do not measure food quality by this matter…hehehe

Luca,-Picolo-buco_Rome_B&W

Bucatini-Pasta_Yes,-more-please!

Bucatini-a'llAmatriciana_ingredients

Bucatini a’ll Amatriciana a Roman story…

Serves 4 or 2 hungry, lost souls.

1 lb. bucatini pasta, I used Rustichella d’Abruzzo, De Cecco, Del Verde, Garofalo, Barilla will be all good options.

4 slices of thick not smoked-cured bacon or pancetta or guanciale, diced. Best option of the tree: Guanciale. I used Bacon that was what I had available.

1 lb. fresh ripe tomatoes, I used a combination of heirloom and red plum tomatoes, San Marzano will be idyllic, I just wanted to use what is in season and it turned out fantastic!

1 small or half a white sweet onion, thinly sliced or diced.

2 pinches of red pepper flakes

1/4 cup olive oil

½ cup of freshly grated Pecorino Romano.

1 sprig of fresh oregano. (if you can not get fresh oregano omit it, dry oregano has too strong flavor profile for this recipe.)

Notes:
Italians traditionally make Amatriciana sauce with Guanciale, salt-cured pork jowl. It is similar to pancetta, but not as lean, and therefore has a richer flavor. Pancetta is the second option and a little more meaty. The third option is cured / NON-smoked bacon. I used the bacon of a well-known organic brand that makes a great cured/non-smoked delicious and leaner bacon.

Preparation:

1. In a large pot, start by heating up your pasta water and a couple of good sea salt pinches.
2. Mean time, with the help of a cheese grater, grate your tomatoes, omitting the skins.

Bucatini-a'll-Amatriciana_Grated-Tomato
3. Cut your onions and Bacon.
4. In a non-reactive heavy bottom pan or a stainless steel pan add half of your olive oil and cook your bacon, pancetta or guanciale until crispy. Remove half of the crispy bits and add the onions.
5. Cook the onions until soft. And add the pinch of red pepper flakes. (see picture below)

Bucatini-a'lla-Amatriciana_onions,-bacon
6. Add your grated tomatoes, oregano sprig and cook for the same amount of time that it will take to cook your pasta.
7. Add your pasta to the boiling water and cook following the directions on the package to be ardent approximately 6-7 minutes or other wise.
8. Reserve some pasta water. Drain your pasta, and add the pasta to the sauce, add some pasta water if needed, add the rest of the oil and reserved bacon, adjust seasoning.
9. Marry the pasta by cooking for another 2 minutes…

Bucatini-a'll-Amatriciana_sauce_it!
10. Serve immediately and sprinkle with generous amounts of grated pecorino Romano.
*Sprinkle some fresh oregano leaves if desired…Roman people will kill me I know…but it tastes so good!

Bucatini-a'll-Amatriciana-with-pecorino-Romano_Yes,-more-please!

Bucatini-a'll-Amatriciana_Yes,-more-please!

Viva Roma!

https://youtu.be/3o15UTomYsc

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Peach Jalapeño Texas Caipirinhas

Texas-Caipirinha_Yes,-more-please!

Summer is here, and with it the longest day of the year. Why not enjoy the extra day time by making these delicious Texas Caipirinhas with the best company there is: a great bowl of fresh chopped salsa and chips…Oh yes, my friends this is one of  the best ways to start your Summer!

Brazil’s national cocktail “Caipirinha”is an easy and refreshing cocktail. This recipe has great twist that makes it Texan all the way.  It will knock your socks off! ~which is about time is summer bring out the sandals!~ You are gonna love this Peachy Caipirinhas. Now instead of talking about them, just start making them, you’ll see what I mean pictures speak more than a thousand words on this recipe.  Company? I got you covered “chips and salsa”. I made a Cucumber-Avocado Pico de Gallo, it’s refreshing and a cross between your regular Pico and Guacamole.  I’m sharing my salsa tips with you. Making salsa is so easy when you know the little tricks. I’m sure these tips will make your salsa dance and taste even better.

Cheers to a happy Summer,  have a great weekend!

Texas-Caipirinhas_Yes,-more-please!

Peach Jalapeño Texas Caipirinhas

Makes 2…because a drink always taste better when you are in company!

2 large lime cut in pieces
1 small ripe Texas Peach
2 jalapeño slices no seeds!!!
3 teaspoons turbinado sugar (1-1/2 for each glass.)
4 ounces of Cachaça Pitu or Yurioca My favorites.
Plenty Ice cubes

Preparation:

1. In a short wide glass place pieces of 1 lime, the sugar and muddle with a wood pestle.
2. Add ½ a peach on each glass and muddle.
3. Add 1  jalapeño slice into each glass and muddle just enough to release the spicy juices.
4. Pour the 2 ounces of Cachaça into each glass. Stir.
5. Fill glasses with ice
Stir well. Sip. Repeat.

Texas-Caipirinhas_turbinado-sugar+Limes

Texas-Caipirinhas_muddling-peaches

Texas-Caipirinhas_muddle-those-peaches

Texas-Caipirinhas_cachaca_pooringTexas-Caipirinhas_Sip-Repeat-Yes,-more-please!

 

What goes better with a drink like this…

Cucumber-Avocado-Pico de Gallo Click here!

 

 

 

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Summer Eggplant Parmigiana

 

Summer-Eggplant-Parnigiana_Yes,-more-please!Eggplant-Parmiggiana_Ingredients

The first days of summer are arriving in Texas, and with them an incredible vegetable abundance.
This weekend eggplants at the Farmer’s Market grabbed my attention in such a way that I bought too many!… That’s the the way my crave of cooking works, with my eyes. I’m a very visual person and I believe good, healthy, fresh vegetables have to look good and smell good. Being visually inspired at the farmers market helps me create and translate my cravings into recipes. When I saw these eggplants I immediately thought of eggplant parmigiana. I love eggplant parmigiana, although to be honest sometimes the delicate eggplant flavor gets lost in the breading, frying , melted cheese, and marinara sauce. Don’t get me wrong, I love all these components, but maybe in Autumn or winter…

With this memory of flavors in mind, I started to think of how could I transform a classic into a more simple and Summery version. I came up with this Summery eggplant parmigiana recipe. A lighter version in which instead of breading and frying the eggplant I cut them lengthwise and roast them in the oven. Eggplants when roasted this way, develop a buttery flavor almost like a vegetable custard contained in it’s own skin. That’s why Im skipping the melted cheese on these recipe. Believe me you have to try them, you will be enjoying the delicate eggplant flavor. To add texture and contrast to this custard I added a combination of panko bread crumbs and Parmigiano-Reggiano cheese. If you have a gluten allergy these can easily be replaced with ground pecans,or almonds instead of panko breadcrumbs which it will be equally or even more delicious.

Instead of the warm marinara sauce, I made a warm tomato salad with a garlic oil dressing combining the first sweetest cherry and sun gold tomatoes of the tomato season. These little tomato marbles are incredibly flavorful, I never feel like cook them I almost eat them like grapes, as a snack in the afternoon. That’s one of the reasons this simple warm salad enhance their great qualities.

This summer eggplant parmigiana version will warm your heart. It is easy to make, light, and comforting.

Welcome to the summer, and enjoy!

Eggplant-Parmiggiana_beauty-ingredients

Summer Eggplant Parmigiana

Serves 4

2 large eggplants
1-2 glugs of grape seed oil
sea salt and Black pepper

For the topping:

1 cup panko bread crumbs
½ cup Parmigiano-Reggiano cheese grated.
1/4 teaspoon salt
2-3 teaspoons of extra virgin olive oil.
fresh cracked black pepper to taste.
A pinch of red flake peppers (optional)

For the warm tomato salad:

2 cups of a combination of cherry and sun gold tomatoes.
2-3 sprigs of fresh Basil
3 tablespoons Extra Virgin Olive Oil
2 large garlic cloves thinly sliced
3 tablespoons Seasoned Rice Vinegar.
(Rice Vinegar goes so well with the sweetness of the tomatoes. Since this little tomatoes are so sweet, you need to balance the acidity , and the seasoned rice vinegar pairs fantastic , bringing all the notes together, sweet, salty and tangy.)
salt and fresh black pepper to taste.

Preparation method:

1. Preheat the oven 450F/ 230C
2. Cut the eggplants length wise and score them with a pairing knife.Rub the eggplants with some olive oil or grape seed oil, season them with salt and fresh cracked black pepper.
3. Place the eggplants on a baking sheet and roast them for about 15-18 minutes.

Eggplant-Parnigiana_-how-to-bake-it
4. Mean time, in a bowl combine the Panko bread crumbs, grated Parmigiano-Reggiano cheese, red pepper flakes, olive oil, salt and pepper until well combined and the mixture resembles moist sand. Set a side.
5. Start making the warm tomato salad, by cutting the cherry and sun gold tomatoes into halves or quarters depending on size. Chifonade the basil. Combine them in a bowl, toss them with the rice vinegar, salt and pepper.
6. In a small pot add the extra virgin olive oil along with the thinly sliced garlic and using the lowest possible heat on the stove, start warming up the oil. This will infuse the oil with the garlic and the thin slices of garlics will start turning golden brown.

Eggplant_Parmigiana_tomatoe_salad_ingredients

7. Check your Eggplant, take out of the oven top each half with a generous amount of the panko mixture. Place them into the oven for another 5 minutes until the topping is golden brown.

Eggplant-parmigiana-baked_panko-crust
8. Mean time check your garlic and olive oil. Once the eggplants come out of the oven, remove the warm oil from the stove and add this to the cherry and sun gold tomato salad toss well.
The warm oil will gently warm up the tomatoes,the garlic chips will add flavor and aroma to the tomato salad it is a fantastic!

Eggplant_Parmigiana_tomatoe_salad

Eggplant-Parnigiana_-out-of-the-oven
9. Once your eggplants are ready out of the oven transfer them onto a platter, and top with the warm tomato salad, grate a little extra Parmigiano-Reggiano and fresh basil. Enjoy!

Summer-Eggplant-Parnigiana_Yes,-more-please!ready-to-serve!

Summer-Eggplant-Parnigiana_Yes,-more-please!eat-me!

Welcome the Summer!

Music Pairing: Ella Fitzgerald & Louis Armstrong – Summertime

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Sir Kensington’s Spicy Brown Mustard Cheestaches

Sir-Kensington's_spicy-brown-mustard_Cheestaches_Yes,-moreplease!-above-good!

Not too long ago, roaming around whole foods supermarket aisles, I discovered on the shelves the magical Sir Kensington’s ketchup. Looking at me rom the wide mouth glass jar I noticed Sir Kensington’s top hat personality and I fell in love with his aristocratic moustache. That was my very first impression. But the man behind the monocle had way more to offer than just an attractive moustache. As I grabbed the jar and started to read the label my jaw just dropped, Non- GMO, 50% less sugar, 33%less sodium, and a short list of ingredients in which whole tomatoes take the first place ingredient. I was totally in love.

You all know my love affair with tomatoes, so you must know what this discovery meant to me. In my opinion this is the best ketchup I’ve had. Shortly after I discovered the whole condiment collection, mayo, chipotle mayo, spicy ketchup and their recent addition “The” Sir Kensington’s Spicy Brown Mustard. I’ve tried them all. You should, too. Period.

A condiment revolution is here! With all natural ingredients, this spicy brown mustard already has a place in the Mustard Museum with a silver medal on the 2014 world-wide competition. The distinctive spicy mustard flavor has a hint of maple syrup. I have smothered it on everything. I decided to come up with a recipe that enhanced the mustard flavor, and a tribute to Sir Kensington’s Moustache.

This is how this recipe was born. These cheese straws are the ‘piped’ kind  you can squeeze from a piping bag or a cookie gun. Not to be confused with the twisted puff-pastry kind. These  buttery, cheesy, crumbly, savory cheestaches have a spicy brown mustard kick!

Mild cheddar pairs fantastically with this spicy brown mustard. This easy and fun to make recipe has five ingredients and the result are this cheesy and spicy, utterly delicious moustaches. Most anyone with a love for creamy cheddar cheese and spicy brown mustard will appreciate a treat like this. This fun snack is a great treat to pamper your Dad on Father’s Day.  Even if your Dad does not have a mustache!

Apple juice, a cold glass of beer or a cold iced tea will be the perfect match for this Cheestaches on a summer afternoon. Top notch!
Enjoy!

Sir-Kensington's_spicy-mbrown-mustard_Cheestaches_ingredients_Yes,-moreplease!

Sir Kensington’s Spicy Brown Mustard Cheestaches

Makes 24 cheestaches

4 oz mild cheddar shredded and at room temperature
4 oz (1stick) unsalted butter room temperature
1 heaping Tablespoon of  Sir Kensington’s Brown Spicy Mustard
1/8 teaspoon Cayenne pepper
1/2 teaspoon kosher salt
1+1/2 cups unbleached all purpose flour.

1 medium 12” piping bag
Metal decorating tip # 32 available at any craft store.
1 cookie sheet, parchment paper.

Preparation Method

1. In the bowl of a mixer fitted with a paddle attachment, whip the butter for about 4-5 minutes until the butter looks lighter color.
2. Add the shredded cheddar cheese mix for another 3-4 minutes. until you just see small speckles of cheese and the butter is fluffy and looks whipped.
3. Stop mixer, add the spicy brown mustard, cayenne and salt. Mix until combined. 1-2 minutes.
4. Stop the mixer and add the flour in two stages, mixing on medium low until well incorporated.
5. Mix on medium high for 2 minutes. the batter should look like a paste. (if the dough is to stiff, add a bit more mustard and bout a tablespoon more of butter. whip.)

Sir-Kensington's_spicy-brown-mustard_Cheestaches_mixing_the-batter_Yes,-moreplease!
6. Prepare the piping bag, follow instructions below.

Sir-Kensington's_spicy-brown-mustard_Cheestaches_piping-bag_Yes,-moreplease!

7.Line a Baking sheet with parchment paper, a silpad or reusable-parchment, mi favorite!; place the mustache stencil under the parchment.
I made a mustache stencil you can print for easy piping, you can look it up, down load it our Yes, more please! Facebook page click here to get it!
Not in the mood of mustaches?.. pipe 3”- 4” stripes and bake for about 12 minutes.

8. Now the fun begins!…Pipe the cheese- mustaches follow the instructions on the picture below, but first take a quick look on my easy way to handle a piping bag.

Sir-Kensington's_spicy-brown-mustard_Cheestaches_how-to-hold-a-pipping-bag_Yes,-moreplease!

Sir-Kensington's_spicy-brown-mustard_Cheestaches_piping-the-cheestaches_Yes,-moreplease!_01

_Sir-Kensington's_spicy-brown-mustard_Cheestaches_ingredients_Yes,-moreplease!-Sir-Kensington's_spicy-brown-mustard_how-to-pipe-the-Cheestaches__Yes,-moreplease!

Sir-Kensington's_spicy-brown-mustard_Cheestaches_piping-the-cheestaches_Yes,-moreplease!_02

9. Once you pipe the mustaches place the baking sheet in the refrigerator for at least 15- 25 minutes.
10. Preheat your oven at 350 F.
11. Bake cheese straws for 12-14 minutes, until the tips and base of the mustaches start looking golden brown on the edges.
12. Remove from oven, let them cool on the cooking tray for 4-5 minutes on the tray. Then with the help of a flat spatula transfer them to a cooling rack.

Sir-Kensington's_spicy-brown-mustard_Cheestaches_baked_out-of-the-oven_Yes,-moreplease!
13. This cheese mustaches can be dipped on a bit extra of spicy brown mustard if desired for more kick. But to tell you the truth they are great as they are!..and they taste fantastic the day after.

Serve with a nice cold glass of beer or Iced Tea. Enjoy!

Sir-Kensington's_Spicy-Brown-Mustard_Cheestaches__Yes,-moreplease!

This recipe post was sponsored by Sir Kensington’s brand condiments and the mustard used was furnished by the good folks at Sir Kensington’s.

Thank you much!

Cheestaches_wiggle-your-moustache_Yes,-more-please!_Sir-Kensingtons

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