Smoked Mozzarella Watermelon Pumps

 

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Ingredients 1 1/4 cup honey dijon mustard 8 piece small Hawaiian or soft pumpernikel rolls, split 8 slices 1/4 inch thick smoked mozzarella cheese* 8 slices seedless watermelon the same size as the cheese 1 cup fresh alfalfa sprouts. Smoked Mozzarella Watermelon Pumps •Spread the mustard on each of the cut sides of the rolls. •Place a slice of cheese and watermelon on top of each roll bottom and divide the sprouts over the watermelon slices. •Place the top of the roll over the sprouts. • Source: www.watermelon.org. Smoked fresh mozzarella cheese can be found with specialty or gourmet cheeses at most supermarkets. It comes in ovals about 3 inches in diameter, which is the perfect size for this recipe. If the smoked mozzarella available in your market is larger, cut in half and use half-moon shapes.

I like them because they use one of my all time favorite cheeses (smoked mozzarella) and because they can be easily customized by adding shaved smoked ham to create a heartier sandwich. SMOKED MOZZARELLA WATERMELON PUMPS. INGREDIENTS. Honey Dijon mustard; 8 small Hawaiian or soft pumpernickel rolls, split; 8 (1/4-inch thick) slices smoked mozzarella cheese*.

Directions: Spread the mustard on each of the cut sizes of the rolls. Place a slice of cheese and watermelon on top of each roll bottom and divide the sprouts over the watermelon slices. Place the top of the roll over the sprouts. * Smoked fresh mozzarella cheese can be found with specialty or gourmet cheeses at most supermarkets.

Smoky cheese meets sweet watermelon in these tasty appetizers. Place a slice of cheese and watermelon on top of each roll bottom and divide the sprouts over the watermelon slices. Place the top of the roll over the sprouts. INGREDIENTS.

1 1/4 cup honey dijon mustard. 8 small Hawaiian or soft pumpernickel rolls, split. 8. Filed Under: Recipes Tagged With: new year’s resolution update, New Years resolution, sandwich, smoked mozzarella pumps, watermelon recipe Featured Articles Why is the Watermelon.

Ingredients (6) 1 large ball mozzarella (about 1 pound) Vegetable oil, for brushing the cheesecloth. Salt. Freshly ground black pepper.

2 cups hickory wood chips. 8 quarts lump charcoal, plus more as needed. Try Amazon Fresh.

Smoking fresh cheeses adds a depth of flavor to things like mozzarella. The one smoked food they tried recently, though, has turned out to be a stretch for some people. From your first glance, the dish looks like a ham.

It’s crackly and scored and round, and when you slice into it, it’s red and juicy. But the marvel of this tasty looking dish is that it isn’t meat at all; it’s a smoked watermelon.

List of related literature:

Combine remaining smoked mozzarella with regular mozzarella in a bowl.

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from The Gourmet Cookbook: More Than 1000 Recipes
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Bake for about 15 minutes, until the sauce is bubbling hot, the cheese melted, and the storzapretis heated through.

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Transfer the mixture to an 8-inch round baking pan and layer the rest of the mozzarella and the jalapeños on top.

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After cooking the dough on one side, we flipped the crusts and topped them with mozzarella, Parmesan, and tomato sauce.

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Season with the olive oil, salt, and pepper and bake until the mozzarella melts but holds its shape and the tomatoes are just warm but not too juicy, another 4 minutes.

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Sprinkle about V4 cup/BO g of the mozzarella on top of each pizza, covering both the egg and the exposed rim of brioche.

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In a mixing bowl, combine the ricotta, ½ cup of the mozzarella, the egg, ¼ teaspoon of the garlic powder, the oregano, and the black pepper.

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Mix the pieces of mozzarella, the remaining 2 tablespoons olive oil, and the remaining clove of garlic in a separate bowl.

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You can use larger fresh mozzarella balls here, but they should be cut into ¾to 1-inch pieces before marinating.

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from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
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Spread ¹∕ cup CLASSIC BASIL PESTO onto partially baked crust in step 8, then sprinkle with mozzarella, followed by 1 cup shredded provolone cheese, ¹∕ cup crumbled blue cheese, and Parmesan.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
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Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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6 comments

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  • i use this method to smoke Pepper Jack cheese during the winter months. Works great. I also smoke a lot of peanuts and cashews too. Love it.

  • please understand there are alternatives to many things like soda and sugar. please understand that being vegan doesn’t mean you value an animals life over a humans. please be open-minded and don’t hate on vegans for trying to better themselves and their lifestyles. thank you.

  • (POP SMOKE)
    I might just hit it raw, hol’ on
    That’s not my element
    I like dark skins, love her melanin
    Huh, Christian Louboutin, when I’m steppin’ in
    Thirty bottles of Azul, tell ’em send ’em in
    I had the Lambo’, switched to the ‘Rari
    I’m a gangsta, but I like to party
    Pop a Perky, go retarded
    I’m a Brooklyn nigga, I’m cold-hearted

    That’s why I like the bad gyal (whoa), like RiRi (Ri)
    Every time she see me, she wanna eat me (hol’ on)
    I soar like Justin Bieber, please believe me
    I said, “Wow, I’m on the TV”
    I can’t fuck with broke bitches, they be creepy
    She be actin’ up, she always tryna leave me
    But she a bad gyal, and she freaky
    I have her hangin’ off the rod like she Mimi
    I never hit a bitch more than once ’cause they be leeches
    But her pussy good, it taste like peaches
    But she can have it, I don’t need it
    I’d rather have my money green like kiwi
    I don’t talk to niggas, ’cause they be cappin’
    Disrespect me and see what happen
    I will make a call for war, start snappin’ (rrr)
    Bullets blastin’, all the opps mad, that I lapped ’em
    He said, “We’re stackin’, nothin’ but my money”
    ‘Member my pockets flat, now they chunky
    I ain’t a pretty boy, but I ain’t ugly
    And I’ll take your bitch in a second
    If she a real one then I’ll protect it
    Traded the AP, told my jeweler, “Patek it”
    And it’s all VVS and flower settings

    I might just hit it raw, hol’ on
    That’s not my element
    I like dark skins, love her melanin
    Huh, Christian Louboutin, when I’m steppin’ in
    Thirty bottles of Azul, tell ’em send ’em in
    I had the Lambo’, switched to the ‘Rari
    I’m a gangsta, but I like to party
    Pop a Perky, go retarded
    I’m a Brooklyn nigga, I’m cold-hearted

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  • if you want your vegan food to taste like meat all the time, then something must be awfully wrong. that’s your mouth and your palate telling you to eat the real thing. GIVE IN TO WHAT IT’S SAYING.

  • I am going to cold smoke some cheese, I got a cold smoke generator, but I need the ambient temperature to come down, it’s been in the 90’s every day here.Maybe next February! Rock On Nate!