WildFin Chef Jere

Wedge Salad with Pan Roasted Tomatoes and Bacon

Friday, November 25th, 2016

Ingredients: 1 head iceberg lettuce 2 tablespoons extra-virgin olive oil 2 cups cherry tomatoes 8 slices of bacon, cooked and crumbled Chef Jere’s Blue Cheese Dressing Directions: Core and cut lettuce into 8 wedges and arrange on a platter or individual plates. Sauté cherry tomatoes in the olive oil, cooking a few minutes until just […]

Chef Jere’s Blue Cheese Dressing

Friday, November 25th, 2016

Ingredients: 1 cup mayonnaise 1/4 cup blue cheese 2 teaspoons garlic powder 1 teaspoon onion powder 2 fluid ounces white wine vinegar 1 tablespoon Worcestershire Sauce Directions: Mix all ingredients thoroughly and chill for 2-4 hours before serving so that all the flavors meld.

Candied Walnuts

Friday, November 25th, 2016

1 cup walnut pieces 1/4 cup granulated sugar 1 tablespoon European butter 1/2 teaspoon Poggi Bonsi Fine French Grey Sea Salt Directions: Place all ingredients in a heavy skillet and sauté over medium heat, stirring constantly, for about five minutes. Serve on Baked Cambozola, on salads, or as an addition to any cheese platter.

Baked Cambozola with Dried Cranberries, Fresh Pear and Candied Walnuts

Friday, November 25th, 2016

Ingredients: 8 ounces Cambozola Cheese, sliced in 3/4″ slices 1/4 cup dried sweetened cranberries 1/4 cup fresh pear, finely chopped 1/4 Candied Walnuts Directions: Place Cambozola cheese slices in a small baking dish. Top with dried cranberries, fresh pear, and candied walnuts. Bake for 10 minutes at 350 degrees F. Enjoy with flatbread, crackers or […]