Speck Americano Wrapped Chicken topped with Blue Butter

My dad is a super hero to me. He can fix anything and he always makes me laugh. But, the thing with Dad is that it takes a classic car, a pork product or something involving jalapenos to impress him. Once again, the lovely Dairmaids can help. We have all kinds of goodies to share with dad for Father's Day, except for the classic car (although, our delivery van is pretty bitchin).  

This recipe is great to serve to the whole family, but dad will love the Speck Americano - a lightly smoked prosciutto from La Quercia. I highly recommend toping with Chiriboga Blue Butter, finishing with some peppery arugula and serving with truffle oil tater tots. Trust me. 

1 package Speck Americano, 9 slices
1 teaspoon dried thyme

1 teaspoon fresh cracked pepper
3 organic, boneless, skinless chicken breasts
2 tablespoons Terra Verde Jalapeno Infused Extra Virgin Olive Oil

1 bunch fresh Arugula 

Chiriboga Blue Butter 

Directions:
Preheat oven to 300. For each chicken breast, layer 3 slices prosciutto on a cutting board or plate and sprinkle with a generous pinch of thyme and pepper. Lay each breast on slices of prosciutto and wrap around the chicken. Heat jalapeno oil in an oven safe skillet over medium heat. Add the chicken, fold or seam side up and cook until the prosciutto is crisp, 5 - 6 minutes per side. Transfer the chicken in the skillet to the oven to finish cooking for 10 minutes. Top with blue butter and arugula just before serving.

Grilled Cheese Tuesday - Grand Cru Tuna Melt

Happy Tuesday fellow cheese mongers! This week we have a super fancy tuna melt for your grilled cheese pleasure. Submitted by yours truly.

5 oz can Wild Caught Albacore Tuna
1 1/2 tablespoons mayo
2 tablespoon capers
1 tablespoon toasted pine nuts
1 tablespoon fresh basil, chopped
(combine above ingredients for tuna salad)
2 oz Grand Cru Gruyere, sliced deli thin
Whole wheat sandwich bread
Lucky Layla Golden Butter, room temp

Yields 2 sandwiches

Please don't forget, we are accepting entries for your grilled cheese creations. Send your recipe and pictures to kerrisa@houstondairymaids.com.

Chevre Crostini with Bacon Melon Relish

We're sipping iced coffee and blasting the AC... Yep, Summer is officially here! Perhaps you're still recovering from FPSF? This recipe is light and simple. Most importantly, it doesn't require turning the oven on. The sweet and savory combo of melon and bacon works surprisingly well on top of the chevre crostini. I especially love the variety of textures. Perfect to serve at your last minute, back yard soiree. 

For Relish: 

6 strips bacon, cooked and chopped  

1 cup Texas Honeydew melon, diced 

1 tablespoon fresh mint, chopped 

2 green onions, chopped

1 tablespoon red wine vinegar 

1 tablespoon Terra Verde extra virgin olive oil, plus extra for crostini 

Salt and pepper, to taste

Pure Luck Plain Chevre
Slow Dough Baguette

Mix all relish ingredients, set aside. Slice baguette at an angle and brush with olive oil. Over a medium-high grill or griddle, toast baguette until crisp and golden. Spread chevre over warm baguette slices and top with relish. Enjoy immediately.

Introducing Grilled Cheese Tuesdays!

You know that silly ice breaker question: if you were stranded on a island what food would you bring? My answer is grilled cheese. Always. It's a sad fact that I eat entirely too many grilled cheese sandwiches. This mood enhancing food has endless possibilities. So much so, that we have decided to make Tuesdays - Grilled Cheese Tuesdays.

A lot of customers tell us about the wonderful creations they make using our cheeses and we want to share them with the world! Do you want 15 minutes of cheese fame? Please don't be shy and submit your grilled cheese recipe and pictures to kerrisa@houstondairymaids.com. Your grilled cheese could become the next Grilled Cheese of the Week and be featured here, on the Dairymaid Diary. It's kind of a big deal.

For the inaugural Grilled Cheese of the Week, I present this undeniably delicious combo:

Sourdough bread
Lucky Layla Butter, room temp
La Quercia Prosciutto, broiled until slightly crispy
Heirloom tomatoes, sliced
Holey Cow, grated

Elote Quesadillas

As a born and raised Texan, I spent many a Saturday in the scorching heat, bargaining at flea markets. Where else can you get a personalized belt buckle, car speakers and a puppy? Of course, a trip to the flea market would not be complete without enjoying some Elote. This unpretentious, Mexican street food is grilled, then brushed with mayo and sprinkled with queso fresco and chili powder.

That spicy and savory treat inspired me to make these Elote Quesadillas. I used Pure Luck's creamy goat feta and smokey Scamorza, mixed with traditional Elote ingredients. Enjoy with an ice cold beer or Mexican coke. 

8 oz Goat Feta

1 ball Scamorza

2 ears corn with husks on

1 teaspoon chili powder

1 teaspoon coarse ground pepper, or to taste  

2 tablespoons mayonaise 

12 small flour tortillas 

Lucky Layla Butter, room temperature 

Heat oven to 350. With husks still on, roast corn in oven for 30 minutes. Let cool to touch, remove husks and cut kernels off the cob. Transfer corn to a mixing bowl. Add crumbled feta, grated Scamorza, chili powder, pepper and mayo. Mix to combine. Butter one side of each tortilla. Sandwich the corn and cheese mixture between tortillas. Heat a cast iron or non-stick skillet to medium-high heat. Cook quesadillas until golden brown on both sides and cheese is melted. Slice and serve. 

* Yields 6 personal size quesadillas