Archive for the ‘romano cheese’ Tag

A Savory Bread Pudding   2 comments

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After making the Williams-Sonoma version of bread pudding, I thought I’d try making something more suitable to my tastes – savory/salty rather than sweet and sugary.

Following the same recipe but removing any “sweet” spices or flavorings, I added some grated Romano cheese, green onions and sliced black olives.

It was pretty good, and very easy to make. Feel free to experiment. For example, wouldn’t it be interesting to add some sun-dried tomatoes, roasted garlic and fresh basil?

Here is the modified recipe, based on this version from Williams-Sonoma

Ingredients
1 Sack of stale dinner rolls, cubed

4 Eggs, at room temperature

Pinch of salt

4 Cups whole milk

Handful of Romano cheese, grated

Small handful of cut-up green onions

1 small can sliced black olives

Directions

Lightly butter a baking dish. Dump the bread cubes, olives, cheese and olives in.

In a bowl, whisk the eggs, salt and milk until well blended.

Preheat the oven to 350 degrees F.

Pour the egg and milk mixture over the bread cubes. Let stand for about 20 minutes.

Bake the bread pudding in a water bath for about an hour, or as much as an hour and a half. To test for doneness, poke a skewer into the bread and when it comes out clean, it’s done.

Let it cool, cut it up and serve.

This dish can be served cold or hot.

Enjoy. . . .

On the Kamado: Brazilian Style Rib Roast Stuffed with Carrots, Sausage and Cheese   Leave a comment

It’s been a while since I made something special on the Big Green Egg, so I decided to take out a four-pound rib roast taking up space in my freezer. This recipe is from Steven Raichlen’s Primal Grill, Season 2, and originally uses the rotisserie on a gas grill. However, since the Big Green Egg does not need (nor can it fit) a rotisserie, I used the indirect method, using the Platesetter.

I substituted the romano cheese with some habanero jack cheese, since it was on sale, and I thought some hotness would taste good with the beef. For the sausage, I used some Louisana hot links, the same sausages I use when I make matambre.

In Raichlen’s version, you poke a knife through the roast, then stuff the stuffing items in. After almost poking my hand with the knife, I decided to butterfly cut the roast, add the stuffing, and roll it, just like a matambre. Much easier.

Here is a link to Raichlen’s version – click here.

Here are some pictures for your enjoyment. . . .

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