Chef Kirstie Bidwell's Bruleed Goat Cheese with Bacon Jam
Chef Kirstie Bidwell of Old School Farm to Table Restaurant in Bell's Bend made this fabulous party appetizer at the April 1 Edible Kitchen.
This luxurious dip is perfect for holidays.
Ingredients
- Hot Chicken Seasoning Blend
- 8 ounce Wahoo fish
- 8 ounces cream cheese
- 1/3 cup sour cream
- white part of 5 green onions
- 1/2 red bell pepper, chopped
- half clove garlic
- 2 tablespoons Worcestershire sauce
- 1 tablespoon whole grain mustard
Instructions
We used Wahoo from Aloha Fish Company, in this dip. But any white flaky fish (tuna, cod, mahi) will do. A thicker dense piece of fish is best to smoke as it won't fall apart. We smoked it on our Traeger grill. We also used Nashville Hot Sauce. Try this dip as a topping on steak, fish, or bagels. Recipe by chef Skylar Bush.
1. Coat fish with seasonings. Smoke at 225 until fish flakes (about 40 minutes).
2. Place bell pepper, onion, garlic in food processor. Plulse intil finely chopped. Add worcestershire and hot sauce. Pulse. Combine cream cheese, sour cream, mustard, pepper mixture and smoked fish and mix well with hands or a whisk. Place in a bowl and serve with crackers, crudite, or tasted bread.
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