Smoked Gouda Mac And Cheese With Green Tomato Chow Chow And Sweet Tea Chicken Recipes

SMOKED GOUDA MAC AND CHEESE

Steps:

• Heat the milk in a large saucepan over medium-low heat to 185 degrees F.
• In a separate large pot over medium heat, make the roux by melting the butter and slowly whisking in the flour and onion powder. Once the milk has reached temperature, add the roux and the cheese. Using an immersion blender, carefully blend all ingredients until smooth. Season with salt and pepper. Stir in the macaroni.

HEIRLOOM TOMATO CHOW CHOW

Steps:

• Combine vinegar, sugar, dry mustard, turmeric, mustard seeds, celery seed, cayenne pepper, and ginger in a large pot and bring to a boil over high heat. Reduce heat and simmer for 5 to 10 minutes to extract the flavors of the spices. Once the liquid is boiling and steaming add tomatoes and onion. Gently stir to incorporate. Reduce heat and simmer for 20 to 25 minutes. Shut off heat and allow to cool to room temperature. Place in a serving bowl and serve.

SMOKED GOUDA MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese.
• Combine cooked pasta and cheese sauce; transfer to prepared dish.
• Bake in preheated oven for 15 minutes, or until heated through.

SMOKED MACARONI SALAD

Steps:

• In a large pot of heavily salted water, cook the macaroni according to package directions for al dente. Drain and add to a large bowl along with 2 tablespoons of the mayonnaise, and the celery and green onions. Toss well.
• In a medium bowl, combine the remaining mayonnaise and the cider vinegar, mustard, bourbon, honey, salt, pepper and liquid smoke. Stir until smooth, then add to the macaroni. Taste and adjust the seasoning as needed.
• Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with green onions before serving.

SMOKED GOUDA MAC AND CHEESE WITH GREEN TOMATO CHOW CHOW AND SWEET TEA CHICKEN

Steps:

• For the chicken: Bring 16 cups of water to a boil in a large pot and drop in the tea bags. Boil 2 to 3 minutes. Add the brown sugar, garlic, thyme, onion, 1/4 cup salt and several grinds of pepper and return to a boil; cook for 10 minutes. Add the ice cubes to the marinade and refrigerate it until cold, about 1 hour. Add the chicken to the brine and marinate at least 12 hours.
• Heat enough oil to coat the bottom of a large nonstick skillet over medium-high heat for about 2 minutes. Working in batches, remove the chicken from the brine, pat it dry, and add it, skin-side down, to the pan; reduce the heat to medium. Cook until the skin is golden brown and crispy, about 3 minutes. Reduce the heat to low; flip the chicken and continue cooking until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F.
• Simmer the sweet tea over medium heat until it is reduced by half. It should be thick enough to coat the back of a spoon. Set aside.
• For the chow chow: Working in batches, pulse the cabbage, onions, green tomatoes and roasted red peppers in a food processor until minced. Combine the minced vegetables with the sugar, vinegar, pickling salt, mustard seeds, turmeric and crushed red pepper in a large pot. Bring to a simmer and cook until the flavors are blended, about 10 minutes. Cool for 30 minutes at room temperature, then refrigerate for at least 5 hours.
• For the mac and cheese: Preheat the oven to 350 degrees F.
• Melt the butter in a large saucepan over medium heat. Add the flour and stir to incorporate, creating a blond (very light brown) roux. Add the heavy cream, milk, liquid smoke and white pepper. Cook over low heat, stirring occasionally, until the mixture is thickened and an instant-read thermometer inserted into the sauce reads 145 degrees F., 15 to 20 minutes. Slowly stir in the Gouda and Parmesan until melted. Stir in the thyme and season with salt and black pepper.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 7 minutes and drain. Immediately combine the pasta with 2 cups of the sauce in a large baking dish. (Reserve any remaining sauce for another use.) Top the pasta with some panko and bake until the bread crumbs turn golden, about 30 minutes.
• Divide the chicken among 8 plates, placing it skin-side up. Top the chicken with some chow chow and drizzle with the sweet tea reduction. Serve with a scoop of mac and cheese.