Vintage

This sauce recipe come from Chef Paul Prudhomme and was originally part of his Paneed Veal and Fettuccine recipe. I use it in other dishes so I thought I'd split it out... This is a nice rich cream sauce with a slight bite.

Ingredients:

• 1/2 Pound (2 sticks) unsalted butter
• 2 1/2 cups heavy cream
• 1/2 teaspoon ground red pepper (preferably cayenne)
• 3/4 cup finely grated Parmesan cheese

2001 Texas Fiery Food Shootout Winner!

Cheese + spice = goodness. 

There's nothing quite like the fusion of cheese and spices that is queso.  It combines dairy with vegetables and (optionally) meat.  It's like a perfect food or something.

Ingredients:

• 1 lb Velveeta Cheese
• 1 lb Cream cheese
• 1 16 oz jar CaBoom Picante Sauce
  
• 1 lb of chili seasoned meat (optional)

Hearty, filling and all around manly describe this stew.  It'll get you through the long winter nights.

Inredients:

• 2 lbs Beef Stew Meat diced.  (Tri-Tip works great)
• 2 16 ounce jars of CaBoom! Black Bean & Corn Salsa 
• 6 Tablespoons CaBoom! Chili Fixins' 
• 3 Cups of water
• 2 lbs Package frozen diced hash browns
• Shredded cheese
• sour cream
• Tortilla chips (to garnish)

Yarr har fiddle dee dee, being a pirate is alright to be.  Eat what you want 'cause a pirate is free.  You are a pirate!