SamuelWilson
02-07-2006, 05:58 PM
I hope everyone's day has been rawesome so far. This is the absolute latest and greatest, model 2006, Spicy Broccoli & Cheese. For those who do not like spicy, just leave out the habaneros.
BROCOLI AND CHEESE
4 cups broccoli, chopped into large bite size pieces (not diced)
1 recipe Alissa's Creamy Cheddar Cheese
MARINADE RECIPE
2 cups EVOO
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 habanero pepper finely diced
Mix well in a large measuring cup or bowl. Do not blend this marinade, just stir to mix. The habanero is to be finely diced with the seeds and membrane. You may add more sea salt and black pepper to your taste.
Directions:
Place the broccoli in a 1 gallon ziploc bag. Pour the marinade in the bag with the broccoli. Ok, now seal the bag and lay it on its side. Spread the broccoli evenly in the bag while it is laying on its side. This allows all the broccoli to sit in the marinade evenly. Here is a trick, undo the seal on one corner of the bag, take a straw an insert it into the bag. Lift up slightly on the corner of the bag where you have the straw inserted (while it is still laying on its side). Pull air through the straw as though you are sipping the air and remove as much air from the bag as possible, then reseal again. This way, you will only have broccoli and marinade in the bag and it will allow all the broccoli to marinade without any dry spots. I have a picture below for demonstration. The reason I am giving you this tip is so that you will get the most out of your expensive marinade. If you just pour marinade in a bowl, then 2 cups of marinade will not cover all of the broccoli and you will have some broccoli more marinated than the rest. My method allows you to marinate 4 cups of brocolli with just 2 cups of marinade. You should let the broccoli marinate for at least an hour, longer if you have more time. It will sofen up and resemble steamed broccoli. Honestly, the broccoli is so tasty at this point, you can practically eat it as is with no cheese sauce. After you are through marinading it, please place in a mesh strainer in the sink and allow the brocolli to strain for a few minutes. You can now add to you to your dehydrator (using a solid tray of course).
Ok, now onto the cheese recipe. As you know, I do not give out Alissa's recipes, however, I can tell you about my modifications. I used the Vita-Mix in combination with the tamper rod to make the cheese recipe and I strongly recommend this if you have a Vita-Mix. It blends the cheese better for a creamier more SAD like consistency. I only make half of Alissa's cheese recipe because it is a lot of cheese. Even with only using half, I still have a cup left over. I add EVOO until I get the right consistency, while I am blending. This ends up being a considerable amount, so don't feel odd if you add over a half cup of oil. I like the cheese sauce to be thinner like melted cheddar cheese. I then add sea salt to flavor, you can start with 1/4 teaspoon and work your way up. Remember it is better to add too little than too much, so take caution. To this recipe, I add 2 finely diced habaneros with seeds and membranes. This turns it into "Spicy Cheddar Cheese Sauce". Ok, once you are through processing your cheese recipe, pour it over the broccoli and dehydrate for 5-6 hours.
Let me go ahead and say, I have only had a small portion make it the full 5-6 hours. I usually eat a quarter of it as soon as I am done making it. I then check the dehydrator in an hour (like it really needs to be checked at that time) and I eat half it then. By the time it gets to 5-6 hours, there may be a few pieces left, but I doubt it.
I will say that my modifications have turned this recipe into something great. I could easily eat this a few times a week, no problem. Actually, a very simple recipe to.
BROCOLI AND CHEESE
4 cups broccoli, chopped into large bite size pieces (not diced)
1 recipe Alissa's Creamy Cheddar Cheese
MARINADE RECIPE
2 cups EVOO
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 habanero pepper finely diced
Mix well in a large measuring cup or bowl. Do not blend this marinade, just stir to mix. The habanero is to be finely diced with the seeds and membrane. You may add more sea salt and black pepper to your taste.
Directions:
Place the broccoli in a 1 gallon ziploc bag. Pour the marinade in the bag with the broccoli. Ok, now seal the bag and lay it on its side. Spread the broccoli evenly in the bag while it is laying on its side. This allows all the broccoli to sit in the marinade evenly. Here is a trick, undo the seal on one corner of the bag, take a straw an insert it into the bag. Lift up slightly on the corner of the bag where you have the straw inserted (while it is still laying on its side). Pull air through the straw as though you are sipping the air and remove as much air from the bag as possible, then reseal again. This way, you will only have broccoli and marinade in the bag and it will allow all the broccoli to marinade without any dry spots. I have a picture below for demonstration. The reason I am giving you this tip is so that you will get the most out of your expensive marinade. If you just pour marinade in a bowl, then 2 cups of marinade will not cover all of the broccoli and you will have some broccoli more marinated than the rest. My method allows you to marinate 4 cups of brocolli with just 2 cups of marinade. You should let the broccoli marinate for at least an hour, longer if you have more time. It will sofen up and resemble steamed broccoli. Honestly, the broccoli is so tasty at this point, you can practically eat it as is with no cheese sauce. After you are through marinading it, please place in a mesh strainer in the sink and allow the brocolli to strain for a few minutes. You can now add to you to your dehydrator (using a solid tray of course).
Ok, now onto the cheese recipe. As you know, I do not give out Alissa's recipes, however, I can tell you about my modifications. I used the Vita-Mix in combination with the tamper rod to make the cheese recipe and I strongly recommend this if you have a Vita-Mix. It blends the cheese better for a creamier more SAD like consistency. I only make half of Alissa's cheese recipe because it is a lot of cheese. Even with only using half, I still have a cup left over. I add EVOO until I get the right consistency, while I am blending. This ends up being a considerable amount, so don't feel odd if you add over a half cup of oil. I like the cheese sauce to be thinner like melted cheddar cheese. I then add sea salt to flavor, you can start with 1/4 teaspoon and work your way up. Remember it is better to add too little than too much, so take caution. To this recipe, I add 2 finely diced habaneros with seeds and membranes. This turns it into "Spicy Cheddar Cheese Sauce". Ok, once you are through processing your cheese recipe, pour it over the broccoli and dehydrate for 5-6 hours.
Let me go ahead and say, I have only had a small portion make it the full 5-6 hours. I usually eat a quarter of it as soon as I am done making it. I then check the dehydrator in an hour (like it really needs to be checked at that time) and I eat half it then. By the time it gets to 5-6 hours, there may be a few pieces left, but I doubt it.
I will say that my modifications have turned this recipe into something great. I could easily eat this a few times a week, no problem. Actually, a very simple recipe to.