Buffalo Chicken Croquettes

This recipe is a twist on of one of my favorite dips of all time: the Buffalo Blue Cheese Dip from Macheesmo. It’s a dip so delicious and so positively bad for you that I’ve limited myself to only making it for big sporting events. Any more often and I’d have to give up beer or red meat to right the balance.

These croquettes use less cheese and don’t require any tortilla chips to eat, but they are also breaded and fried, so health-wise they are pretty much a wash. Being tiny croquettes, however, they are perfectly sized for grabbing and eating with one hand, which makes them ideal for a party, potluck or barbecue.

Maggie and made these for our apartment-warming recently and they were a huge hit. If you’re having guests over and you want an easy-to-(over)eat snack that will keep people happy, these croquettes are just the thing!

Bruschetta Diabla

It’s my 100th post on Rosemary Renaissance!

When I first started this blog I never expected it would be anything more than an idle side project, but seeing readership rise steadily and hearing from you all about the recipes I put up here is what has pushed me to be a more adventurous chef. So whether this is the first post you’ve seen or you’ve been following my (mis)adventures in the kitchen since my first post back in 2011, I’d like to thank you all so much for reading.

Since good cooking should always be a labor of love, it’s fitting that my 100th post is one of the dishes that I made as part of a four-course Valentine’s Day dinner for my wonderful girlfriend, Maggie. It’s the second year I’ve cooked on Valentine’s Day and she hasn’t complained yet, so I must be doing something right!

The Bruschetta Diabla is a twist on the classic tomato-and-basil Italian appetizer. The tomatoes are burst using direct heat and then reduced into a sweet, tangy and spicy compote with garlic and red pepper flakes. They are paired with buttery, meaty mushrooms and aromatic basil atop crunchy baguette slices for a compact burst of flavor.

Whether you’re looking for an appetizer for a fancy dinner or want to host a swanky cocktail party, these little bite are the perfect fit!

Spicy Citrus Corn Fritters

I absolutely love when Spring roles around. Not because of the weather – in Seattle springtime is generally even more rainy than Winter, just warmer and punctuated by short burst of sunny days – but because of all the wonderful fresh vegetables that come into season.

Like corn. Seriously, who doesn’t like corn?

It’s sweet and savory, crunchy and soft. It’s good grilled on the cob or cooked in with other foods. It pairs well with so many different things. And that’s why it’s the star ingredient in this recipe.

Fresh corn is grilled to perfection, then sliced off the cob and tossed with just enough flour to bind it together into a delicious fritter. It’s complimented with a touch of jalapenos to add a little kick as well as two subtle citrus flavors: lime zest and lemongrass. The zest provides the scent and essence of lime without any of the sour or tart flavors, while lemongrass brings a softer, more complex citrus flavor than it’s namesake.

These fritters are great as single serving appetizers or served as a side dish or in groups of two or three. Perfect for a nice summer barbecue!

Steak with Spicy Gorgonzola

Summer, even in notoriously grey Seattle, is a time to grill.

Whether it’s fruit or chicken, grilling is an easy, no-hassle ways to cook. No pans or pots to clean, and the rich flavors that develop from roasting and searing bring out some of the best that food has to offer.

I’m a year-round griller, if you couldn’t guess, but summer always gets me particularly fired up. Now that the weather has decided to string a couple nice days together in a row, I decided to trot out one of my favorite summer dishes: Steak with Spicy Gorgonzola.

This dish starts with an American classic, steak. Everyone has their own budget and their own favorite cut of meat, so the choice is up to you (I’m partial to flank or t-bone, however). A simple salt and pepper seasoning helps accentuate the flavor of the beef and brings out the moisture to allow for a more robust crust to develop while cooking.

Gorgonzola, jalapeño and cilantro form a perfect trio in the sauce.  The tangy Gorgonzola base forms the perfect combination to the hearty, ruddy steak. The spiciness of the jalapeño offers a definite kick – this dish isn’t for the faint of heart – finished with cool notes of cilantro to cap the heat.  This fiery meal is perfect for a late summer dinner in the shade.

Steak with Spicy Gorgonzola

• 1 steak of choice
• 1 tablespoon of butter
• 1/4 cup onion, finely diced
• 3 cloves of garlic, finely diced
• 1 jalapeño, finely diced
• 1/3 cup half and half
• 1/3 cup Gorgonzola cheese
• 2 teaspoons flour
• 2 springs of cilantro, finely chopped
• salt and pepper

 

1. Salt and pepper each side of the steak and allow to sit for fifteen minutes to draw the moisture out. Start the grill and set to medium high (or wait until temperature is approximately 400°).  While waiting, start on the sauce.
2. Heat butter in a medium saucepan on medium heat.  Saute the onion, garlic and jalapeño until translucent, approximately seven to eight minutes.
3. Reduce heat to medium low and add the half and half and Gorgonzola cheese.  Let simmer until the cheese has melted into the sauce.  Add the flour and continue to simmer until the sauce has thickened to a viscous consistency.  Add the cilantro and sit into the sauce.  Leave on low heat until serving.
4. Grill the steak to desired state (I recommend medium-rare, approximately 6 minutes on one side and 4 minutes on the other).  Remove the steak from heat and let sit for five minutes.  Top with the Gorgonzola sauce and serve immediately.