Category Archives: Cheese

Smoky Quiche Lorraine

Ingredients:

  • 24 Mini tart shells, frozen
  • 200g Smoked Bacon
  • ¾ Cup Swiss cheese, shredded
  • 2 Green onions, finely chopped
  • 4 Eggs
  • 1¼ Cups milk
  • 1 Tsp Dijon mustard
  • ½-2 Tsp of chili flakes (optional)
  • 1-2 Tsp smoked paprika
  • ¼ Tsp salt
  • ¼ Tsp ground black pepper

Directions

  1. Cook the bacon in strips on a large pan, until crisp.
  2. Drain bacon on a paper towel and crumble once cool enough to handle.
  3. Remove tart shells from freezer to thaw slightly while you prepare the batter.
  4. Preheat oven to 190°C (375°F).
  5. Mix together bacon, Swiss cheese and green onion in a bowl.
  6. Divide mixture amongst the tart shells.
  7. Whisk together eggs, milk, mustard, chili flakes, smoked paprika, salt, and pepper.
  8. Pour or ladle egg mixture into each tart shell.
  9. Bake in oven for approximately 30 minutes, or until the egg is set in the middle and the shells have browned slightly.
  10. Enjoy!

Recipe Compliments of Lena Clayton and Bradley Smoker

Smoked Gouda & Sage Risotto

Bradley Cold Smoke Adaptor

Ingredients:

  • 100g Gouda
  • 200g Arborio Rice
  • ½ medium sized Onion, chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 175ml dry White wine
  • 500ml-750ml Vegetable Stock
  • 6-10 Sage leaves, chopped
  • Salt & Pepper

Directions

  1. Set up your Smoker with the Cold Smoker Adaptor and ensure cabinet temperature remains below 38°C (100°F)
  2. Smoke gouda for 1-2 hours, depending on the degree of smokiness you’re going for (smoke more than you need for this recipe, you’ll want to nibble on it while you cook!)
  3. Heat the vegetable stock in a small pot and keep warm
  4. In a shallow and wide pan/pot, heat olive oil
  5. Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)
  6. Add rice to pan, until rice also becomes slightly translucent in appearance
  7. Pour in wine and allow to evaporate
  8. Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy
  9. Finish risotto by stirring in butter and grated smoked gouda
  10. Stir in sage leaves and season with salt & pepper to taste

Recipe Compliments Lena Clayton and Bradley Smoker

Smoked Cheesy Chicken and Salsa Quesadilla

Ingredients:

  • 4 Soft flour Tortillas
  • 8 Tbsp Cream Cheese
  • 8 Tbsp Salsa
  • 2 cups cubed Smoked Chicken Breasts
  • 2 Jalapeno Peppers, cored and minced
  • ¾ cup grated Cheddar Cheese – for that extra smoky flavour try Smoked Cheddar Cheese
  • ¾ cup grated Monterey Jack Cheese (or Edam as alternative)

Directions

  1. Lay the 4 soft tortilla shells on a cookie sheet.
  2. Assemble the quesadillas by placing a quarter of each remaining ingredient.
  3. Spread 2 tbsp of cream cheese on half of each tortilla shell. Spread 2 tbsp of salsa on top of the cream cheese.
  4. Evenly spread remaining ingredients on top of the salsa and cream cheese.
  5. Fold each tortilla shell over the toppings creating a half moon shape.
  6. Bake in a 190°375°F) oven for about 10 minutes, or until the tortilla shell starts to brown/crisp up and the cheese is melted.

Recipe Compliments Steve Cylka and Bradley Smoker

Smoked Cheesy Ham & Broccoli Pasta Bake

Ingredients:

  • 500g or about 1 pound dry Pasta (rotini, fusili, penne, etc.)
  • ¼ cup Butter
  • ¼ cup Flour
  • 2 cups Milk
  • 1 tsp Salt
  • ½ tsp ground Black Pepper
  • 1½ cups grated Smoked Cheddar Cheese
  • 1 cup grated Smoked Gouda Cheese
  • 3 cups chopped Broccoli, cooked
  • 2 cups cooked Ham, cubed

Directions

  1. Cook the pasta according to packaged instructions. Drain, rinse, and set aside.
  2. In a saucepan, on medium heat, melt the ¼ cup of butter. Whisk in the flour until smooth. This creates a roux. Continue to whisk it for a minute.
  3. While whisking, slowly pour in the milk. Once smooth add 1 cup of the smoked cheddar cheese, and 1 cup of the smoked Gouda cheese. Stir until smooth.
  4. In a large bowl, mix the pasta, cheese sauce, cooked broccoli, and cubed ham until all the noodles are covered in some sauce and the ham and broccoli are evenly distributed. Spread the mixture in a casserole dish.
  5. Sprinkle the remaining ½ cup of smoked cheddar cheese on top.
  6. Bake in oven set at 176°C (350°F) for 30 minutes.

Recipe Compliments Steve Cylka and Bradley Smoker

Smoked Salmon Mousse

A perfect light snack or appetizer recipe.

Ingredients – Marinade

  • ¾ cup White Wine
  • ½ cup Vegetable Oil
  • 1 tsp Salt
  • 1 Tblsp Dijon Mustard
  • 1 Sockeye Salmon Fillet
  • 1 8oz package of full fat Cream Cheese
  • Zest and juice of 1 Lemon
  • 1 Tblsp Dijon Mustard
  • 1 Tblsp fresh Dill, chopped
  • Pinch of Salt and Pepper

Directions

  1. Combine all the ingredients for the marinade and cover the salmon in the marinade, leave to marinate overnight in the fridge.
  2. Smoke Salmon, skin side down, with Pacific Blend Bisquettes in your Bradley Smoker at 120°F. for 2 hours.
  3. Raise the temperature to 175°F and smoke for three more hours.
  4. Weigh out 4oz of smoked salmon.
  5. Place 4oz of smoked salmon and remaining ingredients, except for the cucumber, into a food processor and blend until smooth.
  6. Cut ½” rounds of cucumber and pipe/spoon salmon mousse on top.
  7. Enjoy.

Recipe Compliments of Bradley Smoker Australia

Quesadillas on the Cobb Cooker

These make an excellent “starter” to a meal. Serves 8 as a starter and 4 as a snack meal.

Ingredients

  • 6 tortillas, 20 cm (8 inches) diameter
  • 1 ½ cups grated Cheddar or any other sharp cheese
  • ½ cup Sour Cream
  • 1 medium-sized Avocado, mashed
  • 2 Spring Onions, chopped, including some of the green portion
  • 1 large Tomato, chopped
  • ¼ cup fresh Coriander
  • 1 – 3 pickled Jalapeno Chillies, thinly sliced (optional)
  • Salt and freshly ground Black Pepper
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • ¼  tsp Paprika
  • Optional Extras: Cooked Chicken, Chorizo, Corn

Directions:

  1. Sprinkle 3 tortillas very lightly with water. Lay tortillas, sprinkled sides downwards, on a flat surface.
  2. Combine remaining ingredients & divide between the tortillas, spreading evenly.
  3. Top each one with another tortilla and sprinkle lightly with water. Press together firmly.
  4.  Prepare your Cobb, and when it’s ready, fit the Grill.
  5. Grease or spray the grill and heat tortillas one at a time, covered.
  6. Allow to grill lightly for about 3 minutes each side.
  7. Cut into wedges and serve.


Variations:

  1. Prepare your Cobb, and when its ready, fit the Grill. Grease or spray lightly.
  2. Top lightly sprinkled tortillas with ready-made salsa, then top with diced avocado, chopped onion and grated Cheddar cheese.
  3. Do not add a second tortilla. Place on the grill and cook covered for about 4 minutes. Add plenty of shredded lettuce and roll up & eat.

Recipe Compliments of Cobb UK

Photo Compliments of Olive

Bruschetta with Feta, Mint and Young Zucchini on Cobb Cooker

Serves 4

Ingredients

  • 1 small French Loaf, cut into slices at an angle
  • 6 young Zucchinis, sliced length ways about 3mm thick.
  • 1 wheel Feta
  • 6 Mint leaves, chopped
  • Olive oil
  • Zest of ½ a Lemon
  • Salt & Black Pepper

Directions

  1. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
  2. Place the Griddle onto the Cobb Cooker and let it heat up for at least 5 minutes.
  3. Brush the slices of French loaf and the zucchini slices with olive oil and season with salt and pepper.
  4. Cook the bread first, turning once – about 3-5 minutes a side until golden brown. Then place the zucchinis onto the Griddle for about 5 minutes a side, making sure to turn only once as you want those lovely griddle lines on them.
  5. Crumble the feta into a bowl. Add the lemon zest and chopped mint with lots of black pepper.
  6. Build your bruschettas by layering the zucchini with the feta mixture. Garnish with mint and serve.
  7. These are really tasty, fresh and fun starters or snacks.

Recipe Compliments of Cobb USA

Baked Grilled Cheese Pesto Sandwich on Cobb Cooker

Serves 4

Ingredients

  • 8 slices bread of your choice
  • 3 tablespoons butter, softened
  • 8 thin slices Swiss, Muenster, Colby or Cheddar cheese
  • 1/4 cup basil pesto

Directions

  1. Prepare the Cobb Cooker with the Griddle accessory heat for 7 minutes with the dome cover on.
  2. On a piece of bread place a slice of cheese (so that most of the bread is covered) followed by a tablespoon of pesto and a final piece of cheese.
  3. Top with another slice of bread
  4. Butter the top of the bread spreading more thickly around the edges and less in the centre. This will prevent the edges from burning before the centre is crisp
  5. Repeat with remaining ingredients
  6. Place the bread, butter-side down onto the heated griddle, and butter the top slice of bread in the same way.
  7. Replace the dome lid
  8. Bake for another 3-4 minutes and flip these sandwiches

Recipe Compliments of Cobb USA

Smoked Brie Wheel

Ingredients

  • Wheel of Brie Cheese
  • Desired toppings such as:
    • Caramelized Onions
    • Cranberries
    • Honey
    • Pistachios/Almonds etc

Directions

  1. Cold Smoke Brie Wheel, using Cold Smoke Adaptor, for 1.5hrs with Hickory Bisquettes.
  2. Wrap in cheesecloth and place in an airtight container, store in fridge overnight to absorb flavour.
  3. Place Brie in a baking dish and top with desired topping (I used a drizzle of Maple Syrup, Caramelized Onions and Almonds).
  4. Bake at 175°C for 5-10 minutes, depending on size of wheel.  Bake until oozing, but not entirely melted.
  5. Serve with apple slices, crackers, crostini etc.

Compliments of Bradley Australia

Cheese & Mushroom Omelette on Cobb Cooker

Serves 4

Ingredients

  • 10 Eggs (4 per person)
  • 200g Button Mushrooms (sliced thinly)
  • 1 cup of shredded Cheese
  • A sprinkle of chopped Chives
  • 100g Baby Tomatoes
  • Pinch of Salt (optional) and Pepper
  • Oil based spray for the pan

Directions

  1. Set up your Cobb Cooker and light a Cobblestone, once it is grey place the Frying Pan in place. (Don’t forget to use an oil-based spray on the frying pan to prevent sticking)
  2. Put the dome over the top and leave to heat for 5 minutes.
  3. Crack 4 eggs into a bowl and begin to whisk.  Add half of the chives and add a pinch of salt (optional) and pepper.  Whisk ingredients together until combined.
  4. Pour egg mixture into the hot frying pan. Make sure that the entire bottom of the pan is covered with the egg. Put the dome lid on and check up every couple of minutes to make sure it does not cook all the way through.
  5. When the sides start to cook through and the middle is still slightly runny, add half of the sliced mushrooms, tomatoes and cheese to one half of the mixture then close the Dome Lid again
  6. Cook the omelette for another 10-20 seconds or so making sure to check that it’s not burnt on the bottom, and then carefully, with your spatula, lift the other side of the omelette and fold it to cover the mushrooms tomatoes and cheese.
  7. Slide the omelette onto a nice, clean plate.
  8. Repeat above steps for the remaining eggs and the rest of the ingredients.

Recipe compliments of Cobb Global