That was a great game, and a great Tillamook Cheddar Beer Soup recipe, last night. To keep our stomachs busy while we to see who will clinch the win tonight, let’s enjoy a recipe for Tillamook Savory Southwest Bread Pudding:

INGREDIENTS (10 servings)

2 cups corn kernels, fresh or frozen
2 teaspoons olive oil
1¼ teaspoons salt, divided
2 tablespoons Tillamook Salted Butter
1¾ cups chopped onion
2 teaspoons minced garlic
2½ teaspoons ground cumin
½ teaspoon freshly ground black pepper
2 cups cream
5 large eggs
2 teaspoons Tabasco pepper sauce
2 tablespoons freshly squeezed lime juice
½ cup diced green chiles
8 cups (¾ inch-cubes) day old French bread (don’t pack)
1 cup (4 ounces) Tillamook Pepper Jack Cheese, shredded
1 cup (4 ounces) Tillamook Sharp Cheddar, shredded

PREPARATION

Preheat oven to 400°F. Butter 10 (6 ounce) ramekins.

Place corn on baking sheet, coat with olive oil, and sprinkle with ½ teaspoon salt. Roast in the oven for 15 minutes, or until kernels begin to brown. Remove from oven and set aside to cool.

Melt the butter in a skillet over medium heat. Add the onion and sauté until soft. Stir in the garlic, and cook an additional three minutes. Stir in the cumin, ½ teaspoon salt, and ½ teaspoon pepper. Set aside to cool.

Reduce the oven temperature to 375°F. Whisk together the cream and eggs in a large bowl. Add the pepper sauce, lime juice, green chiles, and the remaining ¼ teaspoon salt. Stir in the bread cubes, corn, and onion, mixing until the ingredients are evenly distributed. Mix in the cheese.

Divide the mixture evenly among the prepared ramekins and place them on a baking sheet. Bake for 25-30 minutes until golden-brown. Unmold and serve.

To reheat: Preheat oven to 400°F. Cover with foil, and reheat for 20 minutes.

Goes great with chicken or steak or even a nice big salad. What are you going to have ‘em with?

Fun baseball fact: Having been open for nearly 100 years, Fenway Park in Boston is the oldest baseball stadium still in use. Although the Tillamook County Creamery Association has been around for over 100 years, the Tillamook Cheese Factory has only been around since 1949.

Next game: yep, you guessed it! Tacoritos. Let’s just hope we make it to all seven games so we can keep eating!

By Gillian

After last Thursday, looks like the Rangers are going to make this series interesting! Now that you’ve had a few days to recover from the 2nd game and 2nd helping of Shepherd’s Pie topped with Tillamook Cheddar Mashed Potatoes, are you ready for the next dish, er, I mean game?

Tillamook Cheddar Beer Soup (serves 4)

INGREDIENTS

4 tablespoons Tillamook Butter
4 tablespoons all-purpose flour
3 cups milk
1 tablespoon minced garlic
salt
freshly ground black pepper
1 teaspoon crushed red chiles, finely chopped
2 cups shredded Tillamook Sharp Cheddar Cheese
¾ cup dark beer

PREPARATION
Heat the butter in a sauté pan. Slowly add the flour, stirring constantly, and cook on low heat. Stir the roux mixture until it starts to bubble, but do not allow it to brown. Remove from the heat and reserve.

Heat the milk in a saucepan until it’s just ready to boil. Add the garlic, salt, pepper, and crushed chiles. Continue to stir the mixture until just before it starts boiling. Add half the flour/butter mixture and stir with a wire whisk until it reaches a low simmer. Additional roux may be added to thicken, if needed. Stir constantly to avoid burning. Turn down the heat and add the cheese and beer. Continue to stir while the cheese melts. The texture should be smooth to the touch. (This may easily be reheated on low temperature, but do not boil).

Top with some chopped green onions, bacon crumbles, or toasted baguette for a little texture and enjoy!

Fun baseball fact: The average baseball only lasts about a week and each baseball can only be used one time in a MLB game. I think many a Tillamook fan would say their average Baby Loaf only lasts about a week, too!

Next game: Savory Southwest Bread Pudding. Mmmmmmm.

By Gillian

What a great first game of the series last night! The Cardinals have the most World Series wins in the National League and the second most overall, and it seems they’re off to a great start on another championship?

One thing’s for sure – my champion last night was that Tillamook Seven Layer Dip Recipe! The fresh mix of flavors was about as perfect as Ron Washington’s mustache.

What’s for dinner for tonight’s game? Shepherd’s Pie Topped with Cheddar Mashed Potatoes!

INGREDIENTS (serves 8)
2 pounds extra-lean ground beef
2 tablespoons vegetable oil
1 cup dice onion
1 large carrot, diced
1 teaspoon minced garlic
2 tablespoons Worcestershire sauce
3 tablespoons tomato paste
1 (14-ounce) can crushed tomatoes
1/4 teaspoon freshly ground black pepper
4 cups mashed potatoes
4 cups shredded Tillamook Sharp Cheddar Cheese, divided in half
2 tablespoons freshly chopped parsley

PREPARATION
Preheat oven to 375 degrees F.

Heat the oil in a large skillet over medium-high heat. Sauté the onion and carrot until softened, about 8 to 10 minutes. Add the garlic, and cook for 3 minutes. Stir in the ground beef, and cook until browned. Add the Worcestershire sauce, tomato paste, crushed tomatoes, and pepper, and cook about 10 minutes, or until the mixture thickens. Spoon into a 9 by 13-inch baking dish.

Combine the mashed potatoes with 1/2 the cheese and parsley in a medium bowl. Spread the potato mixture (an icing spatula is a great tool for this!) on top of the beef. Top with the remaining cheese. Place the pan on a baking sheet and bake for 25 minutes until bubbling. YUM!

Fun baseball fact: The New York Yankees of the American League have played in 40 World Series and won 27, both more than any other club. Tillamook has won well over 600 awards for our cheese and dairy products! Beat that Yankees…

Next game: Tillamook Cheddar Beer Soup (and yes, it does go great with beer)

By Gillian

Flickr/my_amii (Creative Commons)

I am setting out to make a different Tillamook recipe for each game of the 2011 World Series. Aside from the dilemma of who to root for, now that the Yankees aren’t in the running (FYI, it’s St. Louis Cardinals vs. Texas Rangers), the biggest decision is what tasty dish to make for the opening game.

I’ve decided that, in honor of this seven-game series, tonight’s main feature will be the classic Tillamook Seven-Layer Dip. Not being the cook in our house, I’ve always been curious about what makes those seven layers so delicious. Let’s find out, shall we?

Tillamook Seven Layer Dip Recipe (serves 6 to 8)

Ingredients:

1 large can (40.5-ounce) refried beans
3 avocados, smashed
3 tablespoons Tillamook Sour Cream
2 tablespoons freshly squeezed lemon juice
1 cup shredded Tillamook Medium Cheddar Cheese
1 cup shredded Tillamook Monterey Jack Cheese
1 large container (24-ounce) Tillamook Sour Cream
1 package taco seasoning mix
1½ tomatoes, diced
sliced olives, for garnish
lettuce, for garnish
freshly chopped green onions, for garnish

Preparation:

• Fry the refried beans in pan prior to adding to the recipe. Mash together avocados, sour cream, and lemon juice. Reserve.
• Mix the cheese together. Reserve.
• Mix the sour cream and taco seasoning together. Reserve.
• Layer in a pan or glass dish in the order listed, starting with the beans, then the avocado mixture, then the cheese, and finishing with the sour cream mixture.
• Sprinkle your choice of lettuce, tomatoes, olives, and green onions over the top.
• Serve with a large bag of tortilla chips.

Fun baseball fact: The World Series began in 1903, only one year before Tillamook County won its first cheese award at the St. Louis World’s Fair!

Next game: Shepherd’s Pie topped with Tillamook Cheddar Mashed Potatoes! Kinda makes you look forward to watching baseball, doesn’t it?!

By Scott