Fried Mac N Cheese Balls ala Cheesecake Factory

FRIED MACARONI AND CHEESE BALLS 1 pound Cavatappi (also called cellentani or double elbows, is macaroni formed in a spiral tube shape with ridges) 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups milk, warmed, plus 2 tablespoons for egg wash 1 pound grated White Sharp Cheddar 1 pound grated smoked Gouda Salt and freshly ground black pepper 2 large eggs 3 cups Panko Vegetable oil, for frying Marinara or Alfredo sauce, to serve Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside. In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight. Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the Panko. Put the balls back into the freezer until you are ready to fry. Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination of both for dipping. Makes about 2 dz 2-inch balls.

Cheddar Ham Cups

2 cups (8 ounces) finely shredded cheddar cheese
2 packages (2-1/2 ounces each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup real bacon bits
2 to 3 teaspoons Dijon mustard
1 tube (10.2 ounces) large refrigerated flaky biscuits

In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture.

Bake at 450° for 9-11 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from the pans. Serve warm.

Armadillo Eggs

16 Jalapeno peppers
1 cup grated Monterey Jack cheese
2 eggs
1/4 milk
1/2 cup flour
1 cup seasoned bread crumbs
2 cups safflower oil
2 cups hot Creole sauce (see recipe on this site)
curly lettuce leaves (garnish)

Cut the tops from the peppers. Using a small knife remove the membranes and seeds from within the peppers.

Stuff each pepper with cheese, pack the cheese as tight as possible. Place on a baking tray.

Blend the eggs with the milk in a small mixing bowl.

Dust the peppers with the flour, dip into the eggs and dredge in the bread crumbs.

Heat the oil to 350 degrees. Fry the peppers in the oil until golden brown.

Place the sauce in a small bowl to be served with the Armadillo eggs.

Pina Colada Dipping Sauce for Chicken Skewers

1/2 cup cream of coconut, such as Coco Lopez
2 tablespoons crushed pineapple
3 tablespoons sour cream
1/4 teaspoon minced, peeled fresh ginger
1/4 teaspoon Jamaican rum
pinch of salt

Mix together in a small bowl until combined. Cover and refrigerate until party time. Serve with bite-size chicken skewers or coconut shrimp.

Bloody Mary Cocktail Sauce for Shrimp Cocktail

1 cup cocktail sauce
3 tbs vodka
1/8 tsp horseradish
1 tsp Worcestershire sauce
2 tsp lemon juice
1/2 tsp celery salt

Mix together in a small bowl until combined. Cover and refrigerate until party time. Serve with cooked, cold shrimp. Makes about 1 1/2 cups of sauce.

Sea Scallops Wrapped in Prosciutto

Makes 4 servings

Seasonal Market Salad, Vin Cotto and Olive Oil

Ingredients:

2 pounds fresh "dry" sea scallops, medium to large in size
Fresh cracked black pepper
Approximately 15 to 20 paper thin slices of Prosciutto di Parma
1/4 cup extra virgin olive oil

Procedure:

1. Using your fingers, pull off and discard the small muscle from the side of any scallop that has one. If using sea scallops, cut any large ones in quarters, mediums in half, so that all the pieces are the same size. Rinse the scallops under cold water, then blot dry with paper towels.

2. Place several slices of prosciutto on a cutting board lengthwise. Using a sharp small paring knife, split prosciutto slices in half lengthwise. Season sea scallops with fresh cracked pepper. Place each scallop on a slice of prosciutto and roll up tightly until completely wrapped. Repeat process for all scallops.

3. Heat 12-inch sauté pan on high heat with 1/4 cup olive oil. When olive oil is smoking, place sea scallops carefully in pan and sear evenly on both sides until prosciutto is crisp, approximately 1 1/2 minutes per side. Note: do not crowd pan with too many scallops, half of pan should be open to allow scallops to cook at high heat. Repeat process until all scallops are cooked.

Thai Meatballs with lime dipping sauce

Ingredients

500g minced beef
1 cup fresh breadcrumbs, made by whizzing 2 slices of bread in a food processor
1 tablespoon Thai red curry paste
1 teaspoon toasted sesame oil
1 tablespoon Dark Cane Sugar
1 egg
1 tablespoon finely chopped basil or Vietnamese mint

Lime Dipping Sauce –
juice & grated rind of 3 limes
2 tablespoons toasted sesame oil
1 tablespoon Dark Cane Sugar
2 tablespoons light soy sauce
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 spring onion, finely sliced
1 tablespoon fresh coriander leaves
3 tablespoons water

Method

Meatballs
Mix all ingredients together. (By hand using disposable gloves is the best method)
Roll the mixture into little balls & dust with flour. Fry in a little oil, shaking the pan to evenly cook the meatballs & to keep their shape round. Serve piled on a plate with Lime Dipping Sauce with toothpicks.

Lime dipping sauce
Combine all ingredients in a small bowl and mix well. Use as a dipping sauce for meatballs.

Serves 4