Get the latest Smoked recipes from Group Recipes. http://www.grouprecipes.com/tag/smoked Starting the New Year with good intentions. Try serving your favorites with a little less guilt. Family Circle http://www.grouprecipes.com/107867/buffalo-chicken-meatballs.html Heat Wave: The Best Chile Pepper Magazine Edited by Dave Dewitt and Nancy Gerlach http://www.grouprecipes.com/107823/blue-corn-fettucine-with-chorizo-and-smoked-chicken-in-ancho-chile-sauce.html What is Caerphilly Cheese? Caerphilly cheese is a semi-firm white cheese made from raw cow’s milk, which was developed in the region of Caerphilly, Wales, sometime around 1830. Caerphilly cheese is moist and pale, with a mild and salty paste. It is now produced in southwestern England as well as Wales. The English preference is for fresh Caerphilly cheese, eaten after only a few weeks (from two to eight) of aging. At this stage, the paste has a fresh, tangy flavor. Traditionally aged, from twelve to twenty weeks, Caerphilly cheese has a milder, smoother flavor. The rind, which is natural, is thin, dry to the touch, and pale. Occasionally, the wheels, which are typically about 10 inches (25 cm) in diameter and weigh about 8 pounds (3.6 kg) are waxed. Waxed Caerphilly cheese tends to have a milder flavor than the cheese in its natural rind. Caerphilly cheese will continue to age once purchased and care should be taken to ensure that flavor and texture are preserved. Artisanal cheese breathes and sweats—don’t smother it with plastic wrap. Instead, use waxed paper to wrap small pieces of cheese. Larger pieces, like a wheel with wedges cut out of it, can be left uncovered except for the cut surfaces, which can be covered with plastic wrap. This way, the cheese will not lose moisture through its cut surfaces but will still be able to breathe. Caerphilly cheese benefits from a bit of humidity to prevent cracking. If storing a large piece in the refrigerator, keep it in the vegetable crisper or snack drawer. If the drawer has a separate temperature control, set it to be less cool than the rest of the fridge. Place a slightly damp dish towel or paper towels over the surface of the rind to keep it from drying out. Whole cheeses or partial wheels of Caerphilly should be turned over on a weekly basis. This distributes moisture evenly within the cheese and keeps it from developing cracks. Be sure to bring the cheese up to room temperature (about 55 degrees F [13 degrees C]) before eating. Caerphilly is delicious served alone on dark bread with sliced tart apples. It is popularly grated into scones, melted into fondue, and it is one of the chief ingredients of the curiously vegetarian Welsh Glamorgan Sausage, which is essentially a panfried formed cheese stick. http://www.grouprecipes.com/107769/spinach-chevre-crepes.html With Raclette Cheese, Cole Slaw, Russian Dressing !!!!! from: Christopher Lee Executive Chef, Aureole Even if you don't do this, you get a good coleslaw and Russian dressing Recipe!!!!Or even a good idea to sub for the pork!! http://www.grouprecipes.com/107760/pork-belly-pastrami-sliders.html Recipe email- different spin on potatoes. http://www.grouprecipes.com/106796/smoked-salmon-and-chive-mashed-potatoes.html A tartine (tar-TEEN) is a fun-to-say French word that means bread that is spread with something — whether it’s a baguette smeared with butter and dipped in morning coffee, a round of goat cheese melted on a slice of country bread and served on a bed of greens or what we would call an open-faced sandwich. I got this idea from a wonderful cafe that used to be here downtown, The Laurel Street Cafe. The owners have since moved back to France :-( They also used to make a "french hot dog" which I will post soon! http://www.grouprecipes.com/106517/smoked-duck-tartin-with-mixed-green-salad-with-red-wine-and-dijon-vinaigrette.html Filled with creamy rich cheeses,smokey bacon and fresh herbs and topped with crunchy almonds,this dip is addictive. Woman's World! http://www.grouprecipes.com/106057/warm-blue-cheese-dip.html The Greens Cookbook by Deborah Madison. A pan bagnat is a hard roll hollowed out and filled with whatever you like. This is a vegetarian version, but feel free to add meat if your a carnivore, like me. This is best if served an hour after preparation to allow the roll to soak up the flavorful dressing. http://www.grouprecipes.com/105242/pan-bagnat-with-smoked-mozzarella-sandwich.html This recipe comes from the Wisconsin Cheese site and was created by Chefs Greg and Mary Sonnier It is so luxurious and creamy that you have to make it and taste it to appreciate it.. Cheese in the crust and the filling. You just will not believe it. http://www.grouprecipes.com/104632/wild-mushroom-pie-with-smoked-baby-swiss-crust.html Yet another easy and yummy appeiter http://www.grouprecipes.com/104106/smoked-oyster-spread.html