Celery Stuffed With Smoked Gouda And Sun Dried Tomatoes Food

SMOKED MOZZARELLA AND SUN-DRIED TOMATO CIGARS

Steps:

• Preheat the oven to 325 degrees F.
• Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter. Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter. Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes. Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling. Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars. Bake until golden, about 25 to 30 minutes.
• Meanwhile, in a small ball jar or in a plastic container with a tight-fitting lid combine the extra-virgin olive oil, Proseco, cider vinegar, salt, and pepper. Shake well. Toss the Proseco vinaigrette with the field greens. Place the dressed greens on a serving platter or on individual serving plates.
• Slice the cigars into 2-inch pieces. Place atop the dressed field greens. Serve immediately.
• The baked cigars are about 1 1/2 inches in diameter. The flavor is great. YUM!!

CELERY STUFFED WITH SMOKED GOUDA AND SUN-DRIED TOMATOES

Steps:

• Note:.
• Use 24 small inner celery stalks with leaves(from about 3 bunches of celery).
• Whisk mayonnaise, buttermilk and paprika in small bowl to blend.
• Mix in cheese and tomatoes.
• Season mixture with salt and pepper.
• (Can be prepared 1 day ahead. Cover and refrigerate.).
• Fill cavity of celery stalks with cheese mixture.

CELERY STUFFED WITH SMOKED GOUDA AND SUN-DRIED TOMATOES

Steps:

• Whisk mayonnaise, buttermilk and paprika in small bowl to blend. Mix in cheese and tomatoes. Season mixture with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Fill cavity of celery stalks with cheese mixture.

SMOKED GOUDA AND SUN-DRIED TOMATO SAUCE

Steps:

• Heat slowly until cheese is melted.
• Serve over pasta.

GOURMET BURGERS WITH SUN-DRIED TOMATO

Steps:

• Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.