Pine Cone Smoked Almond Cheese Ball Recipe
By: Chef Cristian Feher
www.tampabaychef.com
This is a really nice looking centerpiece for your next holiday get-together. Serve with mixed crackers and garnish with rosemary sprigs and red berries.
Ingredients:
- 16oz cream cheese, softened
- 8oz of shredded cheese of choice (I use shredded manchego)
- 1/4 tsp of smoked paprika
- 2 tsp of Crystal hot sauce
- Smoked almonds
- Red berries
- Rosemary sprigs
Instructions:
1. Mix the cream cheese, shredded cheese, smoked paprika and hot sauce with an electric mixer until it forms into a ball. Put in a ziploc bag and refrigerate for 4 hours.
2. Take the cheese out and shape it like a pinecone onto a plate.
3. Stick almonds into the cheese ball to make it look like the seeds of a pine cone. Garnish by sticking some rosemary sprigs on the back, and a red berry.
Chorizo and Bocconcini Pinchos Platter Recipe
By: Chef Cristian Feher
www.tampabaychef.com
Pinchos Ingredients:
- 3 chorizo sausages (pre-cooked)
- 2 packages of pearled bocconcini cheese
- 3 large green peppers, large dice
- 4 inch skewers
- watermelon, whole
Instructions:
1. Cut the chorizo into 1/2 inch-thick coins. Cut the peppers into 1 inch diced pieces.
2. Skewer two pieces of bocconcini, followed by a green pepper piece, and a chorizo coin.
3. Cut a watermelon in half, scoop out the red flesh and stuff it with paper towels. Put on a serving tray face down. Cut a hole into the top to put in a small dip bowl.
4. Stick the skewers “pinchos” onto the watermelon, and fill the little bowl with chimichurri dipping sauce (recipe below).
Red Pepper Chimichurri Sauce Recipe
By: Chef Cristian Feher
www.tampabaychef.com
Ingredients for the chimichurri sauce:
- 1 handful of fresh parsley
- 3 cloves of garlic
- 1 chopped red pepper
- 1 tbsp of fresh thyme
- 1 tbsp of fresh oregano
- 1 cup of olive oil or more
- Salt and pepper to taste
Instructions:
1. Put all ingredients into a food processor and blend together until smooth. Season properly with salt and pepper.
