Queso Panela is now on sale!
Queso Panela With Cilantro Mojo
Heat oil in medium saucepan over medium heat. Add cilantro, garlic, chile, and basil; stir 10 seconds. Pour mixture into blender and cool. Add vinegar and lime juice. Blend 10 seconds (do not puree until smooth). Pour mojo into medium bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and whisk before using.
Heat 1 1/2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Working in batches, add cheese sticks to skillet and cook until beginning to brown and soften, adding remaining 1 1/2 tablespoons oil to skillet as needed, about 40 seconds per side. Transfer cheese sticks to platter after each batch.
Drizzle cheese with some cilantro mojo. Spoon remaining mojo into small bowl to serve alongside
3/4 cup extra-virgin olive oil
1 cup coarsely chopped fresh cilantro
4 garlic cloves, finely chopped
1 serrano chile, seeded, finely chopped
1 tablespoon (packed) chopped fresh basil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
3 tablespoons olive oil, divided
2 12-ounce package queso panela,* cut into finger-size sticks
I would like to take this opportunity to thank my family, friends and staff for the support they have shown me throughout 2014. The past year has been a year of challenges personally, and growth both personally and in business. 2014 has been the best year for Grace in the Kitchen since it opened 12 years ago.
I would like to extend a special thank you to our customers who have been incredibly supportive and loyal throughout this past year. You are the reason 2014 was a fabulous year at Grace.
In 2015, we at Grace are looking forward to bringing you new and innovative products to help you enjoy entertaining in the kitchen and excite your palate.
Again, from all of us at Grace, a heartfelt thank you to our valued and treasured customers for your support throughout 2014 and we look forward to seeing you come through the door in 2015.
Founder, Albert Plomer