Gouda Grilled Cheese With Tahini Black Bean Hummus Recipes

GOUDA GRILLED CHEESE WITH TAHINI BLACK BEAN HUMMUS

Steps:

• Preheat the oven to 500 degrees F.
• Smear the guava jam on 1 slice of brioche, and the Black Bean Hummus on the other slice. Be sure to cover the surface entirely to ensure the bread does not burn while in the oven. Place the Pickled Jalapeno slices on one side, and divide the cheese over both halves. Place cheese-side-up in the oven for 5 minutes.
• Remove from the oven and place the halves together. Pat half the butter on one side of the sandwich and griddle it on medium heat until nicely browned. Repeat on the opposite side. Let the sandwich cool for about 30 seconds to set, and then slice in half.
• Puree the black beans, lime juice, tahini paste, cumin and garlic in a food processor. Add extra-virgin olive oil as needed until the hummus is creamy. Season with salt and pepper. Yield: 1 quart.
• Using gloves to protect your hands, slice the jalapenos width-wise in 1/4-inch rounds. Set aside in a large container.
• Combine the vinegar, salt, sugar, coriander seeds, peppercorns, garlic and bay leaves in a large saucepan and bring to a boil over high heat. Once the brine has boiled, reduce the heat and simmer for 5 minutes. Remove from the heat and pour over the sliced jalapenos. Let cool, and then refrigerate.

BLACK BEAN HUMMUS

Steps:

• Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

SAUTEED SMOKED GOUDA CHEESE GRITS WITH BLACK BEAN SALSA

Steps:

• Stir together milk and 3/4 cup water in a 1 1/2-quart saucepan over medium-high heat; bring to a boil. Stir in grits, cheese, and 1/2 teaspoon salt. Cook, stirring constantly, 9 minutes or until thickened. Stir in 2 tablespoons butter. Pour grits into a lightly greased 11 by 7-inch baking dish. Cover and chill 3 hours or until firm.
• Combine flour, 2 tablespoons salt, and pepper in a shallow dish. Pour beer into a small bowl.
• Cut grits into 2-inch squares. Dip grits squares into beer; dredge in flour mixture, repeating procedure twice.
• Melt 1 tablespoon butter in a large skillet over medium heat; stir in 1 tablespoon oil.
• Cook grits squares, in batches, in hot butter mixture 5 minutes on each side or until golden, adding butter and oil as needed.
• Arrange 3 grits squares in center of 6 individual serving plates.
• Spoon Black Bean Salsa evenly over grits squares. Top evenly with sour cream. Sprinkle evenly with tomato, parsley, green onions, and chives.
• Melt butter in a medium saucepan over medium heat; add onion and garlic, and saute until tender. Stir in beans and next 6 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Stir in parsley and green onions.

SMOKEY BLACK BEAN HUMMUS

Steps:

• Dump everything in a food processor and whiz until smooth.
• Chill for at least 2 hours before serving with raw veggies, crackers, pita chips, and other favorite dippers.

BLACK BEAN HUMMUS

Steps:

• Mince garlic in the bowl of a food processor.
• Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper.
• Process until smooth, scraping down the sides as needed.
• Add additional seasoning and liquid to taste.
• Garnish with paprika and chopped black olives.
• Serve with toasted pita wedges, veggies (I like baby carrots, especially.), and/or chunks of grainy bread.