Tag: Mama Lil’s
Chèvre Green Chile Breakfast Tostadas
Laura Chenel is considered by many to be one of the founding mothers of American artisan cheese. Laura, along with Allison Hooper of Vermont Creamery, Judy Schad of Capriole and Mary Keehn of Cypress Grove, blazed the trail for farmstead cheese in America.
During the 80’s, when most of America was producing – and eating – artificial cheese made in large factories, these women took what little resources and knowledge they had and began to make small-batch, artisan goat cheese.
These women’s contribution to America’s cheese culture is undeniable, and we are honored to feature many of their cheeses in the Aperitivo case.
Laura Chenel’s marinated goat cheese comes in the most adorable (and recyclable) handled buckets, and pack a ton of flavor. The rich and creamy goat cheese is then blended with green enchilada sauce, making for the most addictive and versatile condiment.
This recipe uses the sauce as a base for breakfast tostadas. But could be used in traditional enchiladas, as a dip with corn chips or as a southwestern inspired salad dressing.
If you are feeling up to the challenge, make your own green chile sauce. But if you are pressed for time (or lazy,) the store-bought jarred variety works just fine.
Chèvre Green Chile Breakfast Tostadas
For the sauce:
- 1 15 oz. jar green chile enchilada sauce
- 1 bucket Laura Chenel Marinated Goat Cheese – Jalapeño Chile
For the tostadas:
- Tostada shells
- Eggs, fried to over medium or sunny-side up
- Pickled jalapeños or Mama Lil’s peppers
- Cilantro, chopped
- Salt and pepper
To make the sauce, add the jar of enchilada sauce and all but one of the marinated goat cheese discs to a blender and purée until smooth. Keep in an airtight container in the fridge up to one week.
To make the tostadas, place the shells flat on a plate. Generously spoon the sauce over the shells. Top each shell with an egg. Crumble the last disc of the goat cheese and scatter around the tostadas. Lightly drizzle oil from the goat cheese bucket around the tostadas and garnish with pickled peppers, chopped cilantro and salt and pepper.
Labneh and Sardine Dip
Fact – everyone should eat more tinned fish. They are packed with flavor, nutrients and come in beautiful little packages. They are also extremely versatile – delicious enough to eat on their own with some crusty bread or a killer ingredient to use in cooking.
Aperitivo has been apart of the tinned fish movement since opening, and the shelves continue to house high-quality and unique conservas from around the world.
This dip is the perfect way to get to know a familiar, but often overlooked fish, the sardine. Matiz Sardines with Lemon have a bright acidity that balances out the richness of the labneh.
If you haven’t tried the Brush Creek Creamery Marinated Labneh, this is your chance! Labneh is strained yogurt, very common in Middle Eastern and Mediterranean cuisines. Brush Creek’s is spiced with garlic, parsley and salt, then marinated in olive oil, peppercorns and chiles. You won’t need the entire jar for this recipe, so spread the leftovers on toasted pitas or dollop on roasted veggies.
Labneh and Sardine Dip
- ⅓ cup marinated labneh- about ⅔ of the jar
- ¼ cup sour cream or creme fraiche
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice, plus more to taste
- 2 teaspoons Mama Lil’s Peppers, more if you like it spicy
- 1 tin Matiz Sardines with Lemon
- 1 Tablespoon chopped parsley
- Salt and pepper
- Parsley, lemon zest and oil from labneh, for garnish
- Belgian endive and Rustic Bakery crackers, for serving
In a medium bowl, whisk together the sour cream, labneh, lemon zest and juice and the chopped Mama Lil’s
Open the tin of sardines. Gently pull apart the fillets and pull out the skeleton that runs down the middle. Flake apart and add to the bowl. Add the chopped parsley and stir to combine.
Taste and add salt and pepper. Transfer to a serving bowl and garnish with parsley, lemon zest and drizzle with oil from the labneh. Serve with endive and crackers.
Grilled Zucchini with Halloumi and Mama Lil’s Peppers
Taking advantage of a bountiful summer farmer’s market harvest, these grilled zucchinis make a great vegetarian main course or a beautiful accompaniment with grilled fish.
Coming from Cyprus, Halloumi is a semi-firm sheep and goat’s milk cheese. (Find it near the fresh goat cheese in the Aperitivo case!) It is a salty and tangy cheese with a high melting point, meaning it will hold its shape when exposed to high heat. So it is the perfect cheese to grill!
There are a few staple ingredients in the Aperitivo “kitchen” and Mama Lil’s spicy pickled peppers are one of those. Grown in Washington’s Yakima Valley, these Hungarian goathorn peppers are made in a similar style to Italy’s Calabrian pickled peppers. They are sweet, spicy and totally addicting. Once the jar is empty, don’t toss that flavorful oil! Use it in vinaigrettes, toss it with fresh pasta or pour it in a bowl and dip some crusty bread in it.
Grilled Zucchini with Halloumi and Mama Lil’s Peppers
Serves 4 – Recipe adapted from Bon Appetit
- 1 medium shallot or small red onion – thinly sliced
- ½ cup sherry vinegar
- 1 tablespoon sugar
- ¼ coarsely chopped Mama Lil’s peppers
- 2 pounds zucchini – halved lengthwise (or hotdog-style)
- 1 package Halloumi
- 3 tablespoon vegetable or canola oil
- ¼ cup extra virgin olive oil
- ½ cup torn basil
- Kosher salt and pepper
- Crunchy salt – Maldon, Jacobson, etc.
Heat a grill for medium heat. Mix sliced shallot or onion with sherry vinegar in a large bowl. Let sit for about 10 minutes. Sprinkle in the sugar, a pinch of salt and chopped Mama Lil’s. Set aside.
Toss halved zucchinis with 3 Tbsp vegetable oil on a large rimmed baking sheet. Season with salt and pepper and place on the grill. Grill on each side, until tender and charred, about 15 minutes total. Remove from the grill and let cool slightly. Once cool, tear or slice into bite-sized pieces and place in the bowl with shallots and Mama Lil’s.
Toss Halloumi in same olive oil from the zucchini and place on the grill. Grill a few minutes on each side, until crispy grill marks form, about 8 minutes total. Remove from grill, slice into bite-sized pieces and add to zucchini mixture.
Gently stir everything together, add additional ¼ cup olive oil and torn basil leaves. Transfer mixture with a slotted spoon onto large platter. Top with additional basil leaves and crunchy salt.
Need a wine pairing? Try this amazing Malagouzia from Greece.
OG Aperitivo Nachos
Created out of desperation during a late-night craving for chicken and waffles, the OG Aperitivo nachos are a guilty pleasure that you should feel no shame in eating.
This snack hits all the flavor and texture points you want when needing a comfort meal – cheesy, spicy, sweet and crunchy – And it can be made in almost an instant, with minimal ingredients. It is scoop-able, indulgent, and fit to serve company or eat from your lap while watching crappy TV. No judgment here.
While Fritos are the chips of choice for the OG Aperitivo Nachos, if you have a bag of regular potato chips or tortilla chips, use them instead. This is about getting this from your oven to your mouth as quickly as possible. Be adaptable! That being said, everyone’s oven is different. If broiling works well to melt your cheese, awesome. If not, heat at 400°F and let melt there. Also, a microwave works too. But only if you are very desperate.
**While this is the OG of nacho combinations, there is no end to the amazing Nacho combinations that can be created from the Aperitivo case. Check out some of our other favorites here.
OG Aperitivo Nachos
Serves 1 hungry person or 2 polite people willing to share
- One 10.25 ounce bag regular Fritos – or as many small bags as to fill up a baking sheet
- .3 – .5 pound wedge of French Raclette
- ¼ cup Mama Lil’s pickled peppers
- Honey – try some of the great varieties on the Aperitivo shelf
Using a large-hole cheese grater, shred the French Raclette.
Spread Fritos out on a rimmed baking sheet.
Sprinkle shredded French Raclette evenly over Fritos.
Set baking sheet in the oven and set to Broil. Keep an eye on the tray and remove once the cheese is melty and bubbling, about 5 minutes.
Remove from oven and sprinkle Mama’s Lil’s over the melted cheese. Drizzle the entire pan with honey. Serve/eat immediately.