Chef Elle’s March Madness Recipes!

Do you have the fever? It’s hard not to catch.

Whether sports enthusiasts or casual observer, it’s March Madness!

Picks. They’ve been made. Bracket. It’s also complete.

Sixteen may be sweet. Four is even better. But what about one?

How about two? We’re talking recipes.

Chef Elle returns with two recipes that will surely have the crowd cheering. No matter your team’s colors, place that aside and give these crowd-pleasers a try.

As always, Chef Elle has kept it fresh, easy and delicious.

Double-Digit Dip as developed by Chef Elle

Ingredients12 jalapeno peppers, roasted

1 garlic bulb, roasted

sea salt

grapeseed oil

1 1/4 c milk

4 oz. smoked cheddar

4 oz. Monterey Jack

8 oz. raclette

5 t corn starch

1/4 t cumin

Toolssharp knife, grater, baking pan, liquid measuring cup, measuring spoons, bowls, medium pot, wooden spoon, food processor or stick blender

Old School Translations

T = tablespoon; t = teaspoon; c = cup

Procedure

Preheat oven to 375° F. Wash and dry peppers and garlic bulb. Using a sharp knife, cut bulb in half. Line baking pan with aluminum foil and place peppers and garlic on foil. Lightly drizzle with grapeseed oil and sprinkle with sea salt. Place in preheated oven and roast for approximately twenty-five minutes. *The skin of the peppers is now charred and garlic halves will have a deep caramel color.

Place roasted peppers in a plastic bag and set aside to cool. Set garlic aside to cool. Remove skin from peppers and squeeze garlic from paper casing. Using a food processor or stick blender, puree peppers and garlic.

Grate smoked cheddar and Monterey Jack cheeses and toss with corn starch in a large bowl. Cut raclette cheese into small pieces and place in a separate bowl and toss with remaining corn starch. Pour milk into pot, along with cumin and ground garlic and peppers over medium heat. Allow to come to a simmer. Reduce heat to low and add raclette pieces, stirring until melted. Add remaining cheeses one handful at a time, stirring until melted between additions. Once cheese has melted, transfer to fondue pot or serving dish. (yields 8 servings) To accommodate a larger crowd, simply double or triple the ingredients.

Fresh Followers can get Chef Elle’s Jalapeno Poppers recipe and more by visiting http://www.chefellegreen.net/.

Easy Solutions: To reduce heat, using a pair of gloves, remove the seeds. If you accidentally touch the seeds and burning occurs, dip fingers in isopropyl alcohol. Double-Digit Dip is also delicious on burgers, steak sandwiches, macaroni and au gratin potatoes. Consider adding it to your baked potato bar. As always, the ingredients are organic and fresh. And for quality assurance and optimal results, Chef Elle suggests following the recipes as written and using products mentioned.

Live At 9 cooking segment sponsored by Double Door Marketing and Whole Foods Market.

© 2013 Elle Green All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipes developed and tested by Elle Green and reprinted with permission. Credits: Food Styling and Photography: Hillary Rosenberg; Home Cook Recipe Testers: Jolena Campbell, Jackson Rudner and Hillary Maloney


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