Fettuccine With Tomato Poblano Sauce And Green Chile Goat Cheese Food

QUESO DE CABRA CON TOMATE (GOAT CHEESE BAKED IN TOMATO SAUCE)

Steps:

• Preheat conventional oven or toaster oven to 350°F
• Mix together the garlic and olive oil and spread over bread slices and place on a baking sheet.
• Pat the goat cheese into a 1/2-inch pancake and place in shallow baking dish.
• Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
• Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes. During last 10 minutes of baking, toast bread until golden brown.
• Garnish cheese with basil if using.

FETTUCCINE WITH SUMMER VEGETABLES AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil. Toss the tomato, squash, chives, lemon zest and 2 tablespoons olive oil in a large bowl. Season with salt. Sprinkle in half of the goat cheese. Add the pasta to the boiling water and cook as the label directs, adding the wax beans to the pot during the last 3 minutes of cooking. Reserve 1/4 cup of the cooking water, then drain the pasta and beans and add to the bowl with the vegetables. Drizzle with the reserved cooking water and the remaining 1 tablespoon olive oil and toss until the goat cheese begins to melt. Add the parmesan and toss. Divide among bowls and top with the remaining goat cheese.

PASTA WITH CREAMY GOAT CHEESE TOMATO SAUCE

Steps:

• Cook pasta according to the directions on the package. (Or take some leftover pasta out of the fridge.).
• Drain the pasta, then put it in a small pot and add the remaining ingredients.
• Heat it over medium heat until the cheese is melted creating a creamy sauce and it is warmed through.
• Serve and enjoy!

GRILLED RIB EYE WITH TOMATO AND POBLANO CHILE SAUCE

Steps:

• For the sauce: Place the chiles directly over a gas flame or place on a grill until blackened on all sides and softened, 5 to 6 minutes. Place the roasted chiles in a bowl. Cover and let them steam, 10 to 15 minutes. Peel the chiles. Cut off the stems, cut the chiles lengthwise in half and scrape out any seeds. Roughly chop the chiles.
• Combine the oregano, fennel seeds and crushed red pepper in a mortar. Grind with a pestle to a coarse powder. Heat the olive oil in a medium skillet over medium heat. Add the herb mixture and stir until fragrant and the oil is bubbling, 1 to 2 minutes. Add the garlic and stir 30 seconds. Add the crushed tomatoes, broth, tomato paste and the chopped poblanos. Bring to a simmer, whisking to blend. Reduce the heat to low and simmer for 5 minutes to blend the flavors. Season with salt and pepper.
• For the steaks: In a small bowl, stir the cornstarch, salt and pepper to blend evenly. Rub a generous 1/2 teaspoon of the seasoning mixture over each side of each steak to coat. Arrange the steaks on a baking sheet and freeze for 30 minutes.
• Preheat a ridged grill pan (preferably cast iron) over high heat for 4 to 5 minutes. Brush the pan with oil. Cook the steaks until the bottom is crusty, about 5 minutes. Flip the steaks over and cook again until the bottom is crusty, but the center is still medium-rare, about 4 minutes longer.
• Transfer the steaks to a platter or individual plates. Let stand 5 minutes. Spoon the sauce alongside.