What To Eat This Week | BBQ Time

Friends from the South and West, I apologize for these last many weeks of cold weather dishes. The thing is, here in the North East, we barely had a spring – except that April and May showers (of rain and snow) did, begrudgingly, bring May flowers. But now – finally, FINALLY – the sun has returned, the temperatures are reasonable enough for wearing short sleeves and pedal pushers. It’s practically summer.

Glorious summer kick-off #BBQ #Grilling #WhatToEatThisWeek @cabotcheese Click To Tweet

So from here on out – really, for the next three + months, our #WhatToEatThisWeeks will almost certainly feature or at least include recipes for grilling. Because we shine with mac ‘n cheese and grilled cheese when we are confined to the interiors of our homes, but when the skies are blue and the sun is warm, we hit the grill for every possible meal. We’re kicking off the glorious start of summer with some of our favorite grillables, and for rainy days and days you run out of gas for the grill, we’re throwing in a few indoor recipes, for good measure.

May your grills be hot, your burgers juicy, and your friends and family always nearby to share a cold drink and laugh.


Monday

Grilled Onion Cheddar Burgers with Horseradish

Grilled Onion Cheddar Burgers with Horseradish

Ingredients

1 pound 85% lean ground beef
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
4 (½-inch thick) slices of red onion, not separated into rings
2 teaspoons olive oil
4 ounces Cabot Sharp Cheddar, sliced or Sharp Cheddar Cracker Cuts
4 large slices sourdough bread, cut in half
Lettuce leaves

 


Tuesday

Cider-Brined Pork Chops

Cider-Brined Pork Chops

Ingredients

2 cups apple cider
1 cup water
¼ cup salt
¼ cup sugar
2 tablespoons whole-grain mustard
3 sprigs fresh rosemary
10 black peppercorns
1 bay leaf
4 (14-ounce) center cut pork loin chops

Wednesday

Sausage Jalapeno Macaroni and Cheese

Sausage Jalapeño Macaroni and Cheese

Ingredients

4 jalapeños
1 pound elbow macaroni
4 tablespoons Cabot Unsalted Butter
3 tablespoons King Arthur All-Purpose Flour
3 cups milk
8 ounces Cabot Premium Cream Cheese
4 ounces Cabot Seriously Sharp Cheddar, or Cabot Private Stock Founders’ Cheddar, shredded (about 1 cup)
1 cup Parmesan cheese (shredded)
1 pound sausage
½ cup breadcrumbs

 


Thursday

Butter-Poached Shrimp with Beurre Blanc

Butter-Poached Shrimp with Beurre Blanc

Ingredients

Shrimp

1 cup water
1 pound cold Cabot Unsalted Butter, cut into small dice
2 sprigs fresh thyme
18 extra-large (16/20) peeled and deveined shrimp

Beurre Blanc:

1 pound Cabot Unsalted Butter, cut into small dice, divided
2 shallots, minced
1 cup white wine
½ cup white wine vinegar
1 bay leaf
2 sprigs fresh thyme
7 whole black peppercorns
Salt and ground black pepper to taste


Friday

BBQ Pineapple Burger

BBQ Pineapple Burger

Ingredients

For Burgers:
1-½ pounds Certified Angus Beef ® brand ground beef
1/4 cup chopped cilantro
4 tablespoons pineapple bbq sauce
Kosher salt and pepper, to taste
4 thick sliced pineapple rings
4 slices Cabot Pepper Jack
4 buns
2 avocados, mashed

For Pineapple BBQ Sauce:
½ cup store bought bbq sauce (I used Sweet Baby Ray’s)
6 tablespoons pineapple juice
½ teaspoons crushed red pepper (more can be added if desired)


Saturday

Grilled Margarita Pizza

Grilled Margarita Pizza

Ingredients

1 10-ounce ball of pizza dough, risen at room temperature
King Arthur All-Purpose Flour for dusting
Semolina or cornmeal for dusting
1/3 cup marinara sauce
3 ounces shredded Cabot Alpine Cheddar (about 3/4 cup)
4 teaspoons chopped fresh basil


If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.blog


Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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