10144 Cornmeal-Crusted Goat Cheese with Hot Tomato Salsa 6 servings Thu Jul 09 12:14:00 -0700 2009 Thu Jul 09 13:07:40 -0700 2009 Southwestern Licensed http://www.chow.com/recipes/10144 Thu, 09 Jul 2009 20:07:40 GMT Crunchy and creamy Crunchy, creamy, and spicy. These crunchy disks of goat cheese are irresistible when served with hot tomato salsa. If you want to feign healthiness, you could serve the room-temperature goat cheese over a salad of mixed greens and top it with a drizzle of sherry vinegar.

Game plan: The goat cheese can be fried ahead of time and served cold, though it’s hard to resist eating it all at once!

]]> For the cornmeal-crusted goat cheese:
  1. Whip eggs and milk together.
  2. Mix cornmeal and peppercorns together.
  3. Place flour on a piece of wax paper.
  4. Combine goat cheese and chile; then divide the mixture into six equal parts. Roll into balls, and flatten at opposite ends for stability.
  5. Dredge the goat cheese mixture in flour, followed by the egg wash, and ending with the cornmeal mixture, being careful to coat the cheese completely.
  6. Heat oil in a skillet over medium-high heat to 375°F and fry the cheese until golden brown. Remove the cheese with a slotted spoon and place on paper towels. Serve with hot tomato salsa.
For the hot tomato salsa:
  1. Heat oil in a saucepan. Sauté onion until golden, adding the garlic during the last minute. Add the cumin, tomatoes, and salt and simmer about 5 minutes, or until flavors come together.

Beverage pairing: Concha y Toro Casillero del Diablo Sauvignon Blanc, Chile. There’s no better pairing for goat cheese than Sauvignon Blanc, so it’s good to stick with the traditional. Few people know that Chilean Sauvignon Blanc is among the world’s best, and this affordable version has everything you need for the pairing: tanginess, citric bite, and generously full fruit.

]]> http://www.chow.com/assets/2007/06/friedgoatcheese_290.jpg Susan Curtis and Nicole Curtis Ammerman 53 Starter For the cornmeal-crusted goat cheese::

]]> 2 eggs

]]> 1 cup milk

]]> 2 cups coarse cornmeal

]]> 305 1 tablespoon cracked black peppercorns

]]> 1 cup flour

]]> 9 ounces soft goat cheese

]]> 277 1 tablespoon roasted, peeled, and diced green chile or puréed chipotles en adobo

]]> 2 cups vegetable oil

]]> For the hot tomato salsa::

]]> 2 tablespoons olive oil

]]> 54 1 medium onion, finely diced

]]> 74 2 cloves minced garlic

]]> 283 2 teaspoons cumin seed, toasted and ground

]]> 109 4 medium tomatoes, diced

]]> 301 Salt to taste

]]> 364 goat cheese 435 vegetarian 867 appetizer 390 spicy 418 dairy 698 southwest 184 vegetables 644 summer 1026 hot weather 7667 july 4th 7668 july fourth 7669 fourth of july 7670 4th of july 6764 susan curtis 6765 nicole curtis ammerman 19907 santa fe school of cooking flavors of the southwest