gouda cheese

The chef Zak Pelaccio went deep on the ubiquitous Cubano, and came up with this voluptuous, assertive sandwich of velvet-tender pork, salty cheese and crunchy, fiery bites of pickled jalapeño. It takes some time to make and assemble all the ingredients, but a fair amount of it can be done ahead of time and the result, served for a weekend dinner or afternoon feast, is deeply complex and endlessly delicious.

5 Ninth's Cubano

jalapeño peppers

white vinegar

white onion, thinly sliced

salt, more to taste

garlic clove, chopped

Dijon mustard

extra virgin olive oil

canola oil

lemon

Salt

pork shoulder,

trimmed,

Gouda cheese (about 4 ounces)

prosciutto (about 5 ounces)

At least 2 days before serving time, prepare jalapeños, if desired: place peppers in a heatproof bowl. In a saucepan, warm vinegar, onion and salt over medium-low heat for 5 minutes, stirring to dissolve salt. Pour liquid over jalapeños and let cool to room temperature. Cover and refrigerate for at least 2 days and up to 2 weeks.

To make aioli in a food processor combine egg yolks, garlic and mustard. With motor running, add oils in a slow, steady stream. Blend in the lemon juice and salt. Refrigerate until ready to use.

When you are ready to make sandwiches, seed 2 jalapeños and cut lengthwise into thin strips (alternatively, you can use purchased pickled jalapeños). Warm roasted pork in a microwave or small skillet. Spread the inside of the baguettes with aioli. Divide remaining ingredients (except oil) among 4 sandwiches, layering cheese, jalapeños, prosciutto and pork. Top with remaining baguette half.

Heat a large skillet over high heat. Place a second skillet, preferably a cast-iron one, over high heat at the same time (it should be slightly smaller than the first skillet). When pans are very hot, add oil to the larger skillet. Place each sandwich in oil (cut sandwiches in half if they do not fit), and press second skillet on top, weighing it down with a heavy item to flatten. Cook until bread is golden and cheese is melted, 1 to 2 minutes a side.

Prosciutto & Fig Cheeseball Bites

(8 ounces) cream cheese,

Gouda cheese, shredded

prosciutto,

figs

chives

walnuts (optional)

pretzel sticks

In large bowl, use electric mixer to beat...

In large bowl, use electric mixer to beat cream cheese, Gouda, prosciutto, figs and chives until well combined. Roll mixture into 24 tablespoon-size balls. Refrigerate 1 hour or until firm.

If desired, place walnuts on small plate and...

If desired, place walnuts on small plate and roll cheese balls in walnuts; pressing so nuts adhere to cheese balls. Immediately before serving, skewer each cheese ball with a pretzel stick.

This spinach-laden carbonara deviates from the standard by nixing two of its leading ingredients: custardy egg yolks, which create its silky texture, and cured meat, which delivers its salty punch. This egg-free version uses a combination of butter and starchy pasta cooking water to give the sauce body. A sprinkle of grated smoked Provolone or Gouda adds a bit of the earthy flavor that traditionally comes from guanciale or pancetta. The final coup? Adding greens: One entire pound of baby spinach may look like a gargantuan amount, but it wilts right into the pasta. Most importantly, don’t be shy with the black pepper: It adds a necessary dose of spice and heat.

Vegetarian ‘Carbonara’ With Spinach

olive oil

onion

garlic,

spaghetti

Salt and pepper

unsalted butter

baby spinach

Red-pepper flakes, to taste (optional)

Parmesan (2 1/2 ounces)

lemon juice

grated smoked Provolone

Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.

Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes. Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted. Stir in the Parmesan and lemon juice; season with salt and pepper.

Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.

Top 3 gouda cheese recipes from across the web

The most viewed gouda cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

5 Ninth's Cubano

Prosciutto & Fig Cheeseball Bites

Vegetarian ‘Carbonara’ With Spinach

Top 3 gouda cheese recipes from across the web

The most viewed gouda cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

5 Ninth's Cubano

Prosciutto & Fig Cheeseball Bites

Vegetarian ‘Carbonara’ With Spinach

The most viewed gouda cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine