Monterey Jack Quotes

Myself, I couldn't help think of anything in the world better than stirring sharp white cheddar, smoked Gouda, creamy Havarti, Monterey Jack, and a touch of piquant Maytag blue cheese into a bubbling hot white sauce, stirring it to a thick honey consistency, and pouring it over al dente macaroni to toast to a crispy deep golden on top.

MRS. BENTLEY’S CHORIZO BREAKFAST BURRITOS Servings: 4 INGREDIENTS FOR THE AVOCADO-TOMATO SALSA 1 large avocado, peeled, pitted, and diced ½ cup diced seeded tomatoes, from 1 to 2 tomatoes 1 small shallot, minced (about 2 tablespoons) 1 clove garlic, minced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice, from 1 lime ½ teaspoon salt ¼ teaspoon ground cumin ¼ cup fresh chopped cilantro FOR THE BURRITOS 4 large eggs ¼ teaspoon smoked paprika ¼ teaspoon salt ½ lb spicy chorizo removed from casings 1⅓ cups (6 oz) shredded Monterey Jack cheese 4 (10-in) burrito-size flour tortillas Vegetable oil INSTRUCTIONS Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside. In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked

Queen of the Night Salsa 2.0 This is a jazzed-up version of an earlier recipe from our Precious Darlin’ George. He is ever seeking new and more delicious ways to please us and we adore him for this and other reasons.   MIX ALL THIS stuff together—1 15-ounce can drained and rinsed black beans, 1 11-ounce can Niblets corn, 1 small can chopped green chilis, 1 small can chopped black olives, 2 to 3 chopped fresh tomatoes, at least 8 ounces shredded Monterey Jack, 1 bunch chopped green onions, some cilantro (fresh or dried, to taste), 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 to 3/4 of a 16-ounce bottle of Wishbone Robusto Italian dressing, and a whole big lot of chopped-up bacon. Obviously, the more bacon, the better—duh. Chill all that overnight in the refrigerator and then eat it all at one sitting the next day with Fritos.

That afternoon I say about five thousand cars or probably three thousand passed me not one of them ever dreamed of stopping -- Which didnt bother me anyway because at first seeing that gorgeous long coast up to Monterey I thought "Well I'll just hike right in, it's only fourteen miles, I oughta do that easy" -- And on the way there's all kindsa interesting things to see anyway like the seals barking on rocks below, or quiet old farms made of logs on the hills across the highway, or sudden upstretches that go along dreamy seaside meadows where cows grace and graze in full sight of endless blue Pacific -- But because I'm wearing desert boots with their fairly thin soles, and the sun is beating hot on the tar road, the heat finally gets through the soles and I begin to deliver heat blisters inmy sockiboos -- I'm limping along wondering what's the matter with me when I realize I've got blisters -- I sit by the side of the road and look -- I take out my first aid kit from the pack and apply unguents and put on cornpads and carry on -- But the combination of the heavy pack and the heat of the road increases the pain of the blisters until finally I realize I've got to hitch hike a ride or never make it to Monterey at all. But the tourists bless their hearts after all, they couldnt know, only think I'm having a big happy hike with my rucksack and they drive on, even tho I stick out my thumb

What do you have against Monterey Jack?” “It’s fine, I suppose,” he says with a faint air of disdain. “If you like that sort of thing.” “By ‘that sort of thing,’ do you mean cheese? Because I like cheese.” He lifts the fingers

What do you have against Monterey Jack?” “It’s fine, I suppose,” he says with a faint air of disdain. “If you like that sort of thing.” “By ‘that sort of thing,’ do you mean cheese? Because I like cheese.

Cheesy Chicken with Avocado and Tomato Salsa Avocados were in season when we arrived in the Dominican Republic, and we said fat and calories be damned and devoured them regularly. This recipe showcases them—and the delicious Dominican cheeses—beautifully. 1⁄3 cup cornmeal Salt and freshly ground black pepper 1⁄4 teaspoon hot red pepper flakes 4 boneless chicken breasts 3 tablespoons olive oil 1 clove garlic, halved 1⁄2 lime 1⁄2 cup fresh or store-bought tomato salsa 1 avocado, peeled, pitted, and thickly sliced 4 slices mild melting cheese (such as Monterey Jack, mild cheddar, or queso de freir) Fresh cilantro, chopped 1. Combine cornmeal, salt, pepper, and red pepper flakes. Dredge the chicken breasts in the mixture. 2. Heat olive oil in a large frying pan with a lid and gently sauté the garlic for a minute or so. Add the chicken breasts, and sauté until a golden-brown crust has formed on both sides and the breasts are almost done, about 5–7 minutes per side. Squeeze the lime over the chicken. 3. Top each breast with some salsa, a couple of slices of avocado, and a slice of cheese. Lower heat, cover, and cook a minute or two longer until the cheese has melted. Garnish with the cilantro and serve with rice and more sliced avocado and tomato on the side. Serves 4 Tip • This recipe can be easily adapted for the barbecue: Marinate the chicken briefly in a mixture of lime juice, olive oil, chopped cilantro, red pepper flakes (or chopped hot pepper), chopped garlic, and salt and pepper. Grill over medium-high heat until the chicken is almost done, about 5 minutes per side. Top each breast with salsa, a couple of slices of avocado, and a slice of cheese. Cover the grill and cook a minute or two longer until the cheese has melted.

Jack was meeting with Larry the Lawnmower....the most notorious hitman in the Monterey area.' 'There are hitmen in town?' 'Brad, a lot of things go on in this town besides surfing and cold beer.

Nora looked without appetite at the cheese selection Adam was putting on the table- insipid white cheddar, blue that wasn't half blue enough, Camembert that looked too firm to have been out of the fridge for very long- and thought with yearning of chunks of Monterey Jack scattered with toasted pecans, melting slices of Swiss draped over prosciutto, Neufchatel spread thickly on a warm bagel, scarmoza drizzled with olive oil and sprinkled with black pepper.

Cream of Cheat Mushroom Soup (This is one of Edna Ferguson’s recipes and she named it herself.)   2 cups chicken broth 8-ounce package sliced mushrooms (fresh, from the grocery store) with 12 perfect slices reserved for garnish 1 can (10 ¾ ounces) condensed Cream of Chicken Soup (undiluted) 2 cans (10 ¾ ounces each) condensed Cream of Mushroom Soup (undiluted) 1 cup heavy cream 8 oz. shredded Gruyere (or any good Swiss cheese, or even Monterey Jack) ½ teaspoon freshly ground black pepper   Combine the chicken broth and the package of mushrooms (remember to reserve those 12 perfect slices for the garnish) in a blender. Zoop them up. Add the can of Cream of Chicken soup to the blender. Zoop it all up. Spray the inside of a 4-quart slow cooker with Pam. Add the contents of the blender to the crock-pot. Add the cans of Cream of Mushroom soup to the crock-pot. Stir. Add the heavy cream, shredded cheese, and ground black pepper. Stir again. Cook on LOW for 4 to 5 hours. Ladle into bowls. Sprinkle with parsley and float several mushroom slices on top as a garnish. Irma York tested this recipe. She couldn’t write down how many cups it makes because her husband, Gus, kept sneaking it out of her slow cooker.

Jack must have looked confused, and Sienna leaned closer to him as she explained. Her perfume was sharp and floral, and he took a deep breath, enjoying the fresh fragrance after a day on the road smelling dust and tar. “When we were in high school, Uncle Renzo brought us down here to the pier at Monterey for a birthday dinner, and he spun Georgie a story about his grandmother going to sleep at the table when he was a little boy, and drowning in her chowder.” Jack grinned as Sienna continued the story. “He had her sucked in, hook line and sinker, for the whole night until she started to cry, and then he took pity on her.” Sienna smiled as she looked at Jack. Her long, delicate neck arched gracefully as her head turned slowly from side to side, and Jack got another whiff of her perfume. Her eyes were hooded and Jack sensed she was waiting for something.

Cream of Cheat Mushroom Soup (This is one of Edna Ferguson’s recipes and she named it herself.)   2 cups chicken broth 8-ounce package sliced mushrooms (fresh, from the grocery store) with 12 perfect slices reserved for garnish 1 can (10 ¾ ounces) condensed Cream of Chicken Soup (undiluted) 2 cans (10 ¾ ounces each) condensed Cream of Mushroom Soup (undiluted) 1 cup heavy cream 8 oz. shredded Gruyere (or any good Swiss cheese, or even Monterey Jack) ½ teaspoon freshly ground black pepper   Combine the chicken broth and the package of mushrooms (remember to reserve those 12 perfect slices for the garnish) in a blender. Zoop them up. Add the can of Cream of Chicken soup to the blender. Zoop it all up. Spray the inside of a 4-quart slow cooker with Pam. Add the contents of the blender to the crock-pot. Add the cans of Cream of Mushroom soup to the crock-pot. Stir. Add the heavy cream, shredded cheese, and ground black pepper. Stir again. Cook on LOW for 4 to 5 hours. Ladle into bowls. Sprinkle with parsley and float

Cheesy Spicy Corn Muffins This recipe is from Danielle Watson. She argued that it really isn’t a recipe since it’s not made from scratch, but we told her that didn’t matter.   1 package corn muffin mix, enough to make 12 muffins 4-ounce can well-drained diced green chilies (Danielle uses Ortega brand) ½ cup finely shredded sharp cheddar cheese (or Monterey Jack)   Preheat oven according to the directions on the corn muffin package. Prepare the corn muffin mix according to package directions. Add the green chilies and the shredded cheese, and stir well. Line muffin pans with a double layer of cupcake papers and spray the inside with Pam. Spoon the batter into the cupcake papers. Bake according to corn muffin package directions. Danielle says to tell you that if you have visiting relatives who don’t like any spice at all, you can substitute a half can of well-drained whole-kernel corn for the peppers. Yield: Whatever it says on the package and a little more.

Pacific Grove: Sedate Pacific Grove, Monterey’s next-door neighbor on the Peninsula, began in 1875 as a summer Methodist tent camp and religious retreat (on property owned by land baron David Jack), then in 1879 became the site of a Pacific Coast arm of the Chautauqua Literary and Scientific Circle, modeled on the Methodist Sunday school teachers’ training camp established in 1874 at Lake Chautauqua, New York. Pacific Grove’s roots, as Steinbeck notes, were religiously, philosophically, and politically conservative.

Ingredients: 1 tbsp. olive oil 1 lb. boneless chicken breast, cut into cubes ¼ cup chopped white onion 1 cup chicken broth 4-oz. can chopped green chilies 1 tsp. garlic powder 1 tsp. ground cumin ½ tsp. oregano ½ tsp. cilantro leaves ¼ tsp. ground red pepper 16-oz. can Great Northern beans, undrained   (Topping) Shredded Monterey jack cheese Chopped scallion Cilantro Directions: -In saucepan, sauté chicken in oil for five minutes, stirring often.

Cream 1 cup butter and 3/4 cup sugar in a mixer. Add 4 eggs, beating well after each addition. With mixer on low speed, blend in 1 1/2 cups creamed corn, 1/4 cup crushed pineapple, 1 cup shredded Monterey Jack cheese, 1 cup flour, 1 cup cornmeal, 2 tablespoons baking powder, and 1 teaspoon salt. Pour into a buttered 9-inch-square cake pan and bake at 325° for about an hour, or until golden brown. Serves eight.

MEKSYKAŃSKA ZUPA Z TORTILLĄ W tej meksykańskiej zupie z tortillą nie ma tortilli – tu chodzi o sugestię, o produkty, które podaje się z tortillami. Kiedy przygotowałem tę zupę dla mojej rodziny, żałowałem, że nie podwoiłem ilości składników, bo wszyscy poprosili o dokładkę. Na 4 porcje 4 szklanki niskosodowego bulionu z kurczaka ¼ szklanki oliwy extra virgin ½ kg piersi z kurczaka, bez skóry i kości, pokrojonych w kawałki o boku 1,5 cm 2–3 ząbki czosnku, rozgniecione 1 duża hiszpańska cebula, drobno posiekana 1 papryka, drobno posiekana 2 pomidory, drobno posiekane 3–4 papryczki jalapeño, pozbawione nasion i drobno posiekane drobna sól morska i mielony czarny pieprz 2 awokado odmiany Hass 1 szklanka (110 g) pokruszonego sera Monterey Jack albo cheddar ½ szklanki posiekanej kolendry 4 łyżki stołowe kwaśnej śmietany Doprowadź bulion do wrzenia w dużym rondlu na średnim ogniu; nie pozwól mu wystygnąć. W tym czasie rozgrzej oliwę na dużej patelni, na średnim ogniu. Dodaj kurczaka oraz czosnek i smaż do czasu, aż kurczak się zrumieni (5–6 minut). Dodaj do wywaru podsmażonego kurczaka, cebulę, paprykę, pomidory i papryczki jalapeño. Ponownie doprowadź do wrzenia i gotuj na małym ogniu przez 30 minut. Posól i popieprz do smaku. Przekrój awokado wzdłuż na dwie części, usuń pestkę i obierz. Miąższ pokrój w plasterki o grubości 6–7 mm. Nalej zupę do talerzy. Dodaj do każdej porcji plasterki awokado, ser, kolendrę i łyżkę kwaśnej śmietany.

KELLY’S QUICHE  Ingredients: 8 oz. can refrigerator crescent rolls 2 eggs, slightly beaten 1 cup half and half 1 tbsp. grated Parmesan cheese 1 tbsp. minced onion Salt and pepper to taste 8 oz. shredded Monterey Jack cheese 1 to 1 1/2 cups cubed cooked meat (I like bacon or ham – if using bacon, crumble it) Directions:

She pulled out a few tortilla chips from a nearby shelf, dipping one deeply and popping it in her mouth, then holding out the jar so Daniel could do the same. She was hit with the summery peach and brown sugar that sweetened the tomatoes, and then the heat built, numbing her tongue from the back to the front. She swallowed, eyes watering, and looked at Daniel, who already had his mouth open trying to cool it off. Most Wisconsinites couldn't hold their heat, so she wouldn't be able to use it straight, but there were some nice flavors in there. "Here." She handed him a yogurt smoothie she kept in the fridge for days when she didn't have time to make a sandwich for herself. "Sorry, G. I thought it would be delicious." He had an easy manner, bordering on shy, but with a strong thoughtful streak. Gina appreciated his amiable company. "Ye of little faith. It has great flavor. It would be a shame to waste it. Have a seat and give me a few minutes." Daniel settled on the overturned five-gallon bucket she used as a chair when it was slow. "Tell me about what you were doing in Texas," she said. "My sister and her family live near Austin. I try to get down and visit her once a winter. It's a nice break from the cold." While he spoke she worked, mixing the salsa into cream cheese to cut the heat. She had some cornbread that she had made herself so it was the right texture to cut into slices- it would be the perfect accompaniment. She warmed up a little slow-cooked pork, tossing it with the peach salsa cream cheese mix, and put it between the cornbread slices with some shredded Monterey Jack, grilling it with butter to give the bread a crisp crunch.

SHOPPING LIST PANTRY •Balsamic vinegar •Bay leaves •Black beans, low-sodium (1 [15-ounce] can) •Black pepper, freshly ground •Broth, low-sodium vegetable (4 cups) •Brown sugar •Canola oil •Capers •Cayenne pepper •Chili powder •Cornstarch •Crackers, whole-grain •Cumin, ground •Lentils (1 [15-ounce] can) •Olive oil •Paprika •Quinoa •Rice, long-grain brown •Salsa •Salt •Soy sauce, low-sodium FRESH PRODUCE •Basil (1 bunch) •Cucumbers, Kirby or Persian (4) •Garlic (3 cloves) •Ginger (2-inch piece) •Lemons (2) •Mushrooms, brown cremini or baby bella (10 ounces) •Onions, yellow (2) •Parsley (1 bunch) •Peppers, red bell (4) •Scallions (1 bunch) •Tomatoes, plum (1 pound) PROTEIN •Beef, top sirloin (1 pound) •Chicken, skinless, boneless breast (6 ounces) •Eggs, large (5) •Salmon, smoked (5 ounces) DAIRY •Cheese, Monterey Jack or Cheddar (5 ounces)