Sunday, November 1, 2009
Ode to a Cheesehead
If you can't beat 'em, join 'em. Since I have no chance of avoiding football each and every Sunday, I have decided to embrace the sport as my culinary inspiration. I have vowed to move beyond pizza and hot wings and bring a little edible adventure to the game. Since the sports media centered around Green Bay this week, I chose cheese as my ingredient du jour. Of course, I could have selected waffles to represent the indecisive nature of Brett Favre, but I wanted to focus on the positive. Hip hip hooray for the Cheeseheads! Sharp cheddar and Parmesan were the star players in this recipe. After shredding about 1 cup of each cheese, I tossed them together in a bowl. Using a nonstick skillet on medium heat, I melted small piles of the cheese mixture until they had a golden brown edge. (Each pile was slightly larger than the size of a silver dollar) Using a spatula, I gently lifted them out of the pan, one by one, and draped them over the top of a bottle. Quickly and delicately, I pushed the edges down to form a bowl. After they had cooled, I filled the cheese cups with tangy chicken barbeque and topped with a sprig of fresh parsley. Crunchy and meaty, these tiny wonders packed a mouthful of flavor into one perfect bite.