With Chef Gustavo Romero It All Starts with POURABLE CREAM CHEESE

RETHINK CREAM CHEESE With Chef Gustavo Romero It all starts with POURABLE CREAM CHEESE

@POURABLECREAMCHEESE

WWW.SMITHFIELDCREAMCHEESE.COM

SAVENCIA CHEESE USA FOODSERVICE CHEF GUSTAVO ROMERO Nixta Tortilleria | Minneapolis, MN

Owner and Operator of Nixta Torterilla In Minneapolis MN. Originally from Hidalgo Mexico, Gustavo is an expert in traditional Mexican cuisine and is dedicated to showcasing amazing ingredients and recipes. The following recipes he brings Smithfield Pourable Cream Cheese to life in a totally new and unexpected way, bringing together an innovative ingredient to traditional dishes in a beautiful way.

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INGREDIENTS Chocolate Cake Flan 120 gr. Butter 15oz Condensed Milk 1 C. Sugar 8oz Evaporated Milk 1 ea Egg 10oz Smithfield Pourable 1 3/4 AP Flour Cream Cheese 1 T Baking Powder 2 ea Large Egg 1 T Baking Soda 4 ea Egg Yolk 1/3 C Cocoa Powder 1 T Vanilla Extract 1 T Coffee Spresso 1 C Milk Caramel 1 T Vanilla Extract 2/3 C Sugar 1/4 T Salt 1/2 ea Lime Juice

DIRECTIONS

> Preheat oven to 350 degrees F > Pour cake batter into the pan > Grease a 10 inch cake pan and with caramel. set aside. > In a blender, place all of the > In a small sauce pan, pour sugar, remaining ingredients. and lime juice. > Blend on high for one minute. > Cook over medium high heat > Using a ladle, pour the flan mixture until golden in color. on top of the cake batter. > Pour into the greased cake pan. > Cover the cake pan with foil. > In a stand mixer, fitted with a whisk > Bake in a water bath for 60 minutes. attachment, cream sugar and butter > Allow to cool for one hour at room until fluffy. temperature. > Add egg and mix until incorporated. > Cover the pan with a serving plate > Sift all dry ingredients together and flip it over to get the cake out. PASTEL IMPOSIBLE and add to the mixer. > Add milk and vanilla extract, mix (Impossible Cake) until uniform texture is reached.

RETHINK CREAM CHEESE PAGE 6 RETHINK CREAM CHEESE PAGE 7 HOW TO INGREDIENTS Churro Donas Guava Cream Chocolate 240 gr. Butter 600 gr. Guava Puree 1 C Heavy Cream 8 gr. Sea Salt 600 gr. Smithfield 2/3 C Whole Milk 280 gr. Smithfield Pourable Cream Cheese 1 C 68% chocolate Pourable Cream Cheese 1 1/2 T Gelatine Powder 280 gr. Water Sugar Dust 30 gr. Sugar 1 C Sugar Dust 320 gr. Pastry Flour 1 T Cinnamon Powder 10 ea Egg 1/4 T Dry Chile Powder DIRECTIONS Guava Filling > Add gelatin to the guava puree > Fold in the pastry flour. and let stand for 5-10 minutes. > Transfer mixture to the bowl of > In a sauce pan, combine all a stand mixer fitted with a paddle ingredients on medium heat. attachment. > Without letting the mixture boil, > Add eggs slowly, fully incorporating cook for 3-5 minutes. after each addition. > Let it cool to room temperature, and > Allow the mixture to cool down. transfer the mixture to a pipping bag. > Preheat fryer, or pan with oil to 350 > Refrigerate. degrees F. > Using a 2 oz ice cream scoop, drop Chocolate Sauce dough into the oil, and cook until > In a sauce pot on high, scald milk golden brown. and cream. > After taking donuts out of the fryer, > Take the pan off the heat and add toss them in cinnamon sugar and let chocolate. them cool. > Mix until smooth with a whisk. > Make a small incision with a pairing > Keep warm. knife on the side of the donut. Donuts > Cut the tip of the piping bag with > In a sauce pan, combine water, guava filling, insert it into the hole, butter and cream cheese. and gently squeeze the filling into > Cook on medium high until the the inside of the donut. butter is melted. > Serve with the warm chocolate CHURRO DONAS > Add sugar and salt mix until dissolved. sauce.

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INGREDIENTS

6 ea Ears of corn 2 ea Clove garlic 3 qt Water 2 ea Lime, juiced and zested 2 bay Leaves ½ T Black Pepper 2 T Salt 8oz Grated Cotija Cheese ½ T Baking Soda 2oz Dry Piquín Chili Powder 8oz Smithfield Pourable Cream Cheese

DIRECTIONS

> Clean the husk and silk off of corn. > Pull corn from water and let it drain > In a pot place water, corn, bay for a minute or pat dry with paper leaves, salt and baking soda and towels. bring to a boil. When it boils lower > With a spatula apply the cheese mix the heat and simmer for 20 minutes. on the corn making sure to cover the > In a blender add savencia cheese, whole cob. garlic cloves, zest and juice from > Sprinkle cotija cheese and chili lime and purée until smooth. Add powder. salt to taste.

ELOTE

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INGREDIENTS

Crab Queso Dip 1 Can Crab Meat (16oz) 4 oz Butter 2 C Queso Chihuahua 2 oz Garlic minced 1 T Habanero Hot Sauce 6 oz Red Onion diced 1 ea Lime Zest and Juice 4 oz Red Bell Pepper diced 2 oz Cilantro chopped 4 oz Jalepeno seeded and diced 1/4 C White Wine dry Habanero Hot Sauce 1/4 C Apple Juice 8 ea Habanero Peppers 2 C Smithfield Pourable 1 ea Carrot medium, diced Cream Cheese 1 ea Small White Onion Large diced 1/2 C Mayonaisse 3 ea Garlic Gloves 1 T Dry Mustard 1 C Orange Juice 1 T Worcestershire 1/2 C Oil Vegetable 1 T Old Bay Seasoning

DIRECTIONS

Crab Dip > Serve the dip with chips, crackers, > In a sauce pan on medium high bread or crudité. heat, add butter, onion, garlic, and peppers. Habanero Hot Sauce > Cook for 3-5 minutes. > Preheat oven to 450 degrees F. > Add white wine and apple juice > Toss carrots, habaneros, onion, to the pan. and garlic in oil and place on a foil > Turn the pan down to medium low like cookie sheet. heat and let the liquid reduce by ½. > Put in oven, stirring the ingredients > Add mustard, old bay, Worcester frequently. shire sauce, and habanero hot sauce. > Cook until the carrots are soft and > Add cream cheese and mayonnaise, the other ingredients have char. stir until fully incorporated. > Put the roasted vegetables, and all > Fold in chihuahua cheese, crab meat, remaining ingredients in a VitaMix and chopped cilantro. and blend until smooth. CRAB QUESO DIP

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INGREDIENTS Pan 1 C Grated Cheddar 1 C AP Flour 2 ea Jalapeno seadded and chopped 1 C Yellow Corn Meal 8 oz Bacon cooked and small diced 4 T Sugar Granulated Bacon Fat 2 T Baking Powder 1/4 T Baking Soda Epazote Butter 1 T Salt 2 ea Jalapeno 10 oz Smithfield Pourable 3 T Epazote minced Cream Cheese 2 ea Garlic clove 4 oz Milk 1 T Salt 6 T Oil Vegetable 1 C Butter 1 ea Large Egg

DIRECTIONS

Corn Bread > Turn the mixer off, fold in grated > Preheat oven 400 degrees F. cheese, jalapeno, and bacon. > Bake the bacon a for 7-10 minutes > Pour batter into greased muffin pan. on a foiled cookie sheet. > Bake for 15-20 minutes. > Chop bacon, and set aside. > When the muffins come out of the > Reserve the bacon fat to be used oven, brush them with bacon fat. later on. > Grease a muffin pan with pan spray. Epazote Butter > In a stand mixer fitted with a paddle > Add softened butter to stand mixer attachment, add all dry ingredients with a whisk attachment. and mix. > Whip for 2 minutes until fluffy. > With the mixer on low speed, add > Add the rest of the ingredients and cream cheese and incorporate. mix until incorporated. > Add the egg, buttermilk, and oil, mix PAN DE MAIZ until uniform.

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INGREDIENTS Chiles 1/4 C Golden Raisins 5 ea Poblano Peppers 2 T Oil 1 T Oil 1 T Salt 1 T Salt 1/2 T Black Pepper 1/2 T Black Pepper Nogada Sauce Relleno 1 C Wallnuts 1/2 ea Red Onion diced 2 C Milk 1 ea Butternut Squash diced 1 C Smithfield Pourable 1 ea Sweet Potato diced Cream Cheese 3 ea Green Apple diced 1/4 T White Pepper

DIRECTIONS

> Soak the walnuts in water, 24 hours > Bake for 20 minutes, or until squash before you plan on making the dish. and potatoes are soft. > Preheat oven to 450 degrees F. > Take out of the oven, and let cool. > Toss chiles in oil, put on a lined > For the sauce, drain the soaking cookie sheet. walnuts. > Roast for 5-7 minutes until skin > In a sauce pot, combine milk and starts to blister. walnuts, and simmer for 5 minutes. > Take chiles out of the oven, and > Put the mixture in a VitaMix and place in a container with a lid, or blend until smooth. a bowl covered in plastic wrap. > Add cream cheese until > Turn oven down to 350 degrees F. incorporated. > Allow chiles to steam and cool down > To assemble the dish, take the to room temperature. cleaned chile and stuff it with the > Once cooled, peel the skin off the cooled filling. chiles, and make a small incision on > Put in an oven safe dish and bake the side of the pepper to clean the for 10 minutes until hot. seeds out from the inside. > When it comes out of the oven, > For the filling, mix all ingredient pour the sauce over the chiles and together, and place on a lined garnish with parsley. CHILE RELLENO cookie sheet.

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INGREDIENTS Marinated Flank Steak Salsa Macha Cream Cheese 6 ounces flank steak, 1 jalapeno, dev- 4 garlic cloves, roasted, 2 dried arbol eined, 2 ounces cilantro, 1 clove gar- chiles, 4 ounces vegetable oil, 8 ounc- lic, 1 lime, juiced 2 ounces olive oil, 1 es Smithfield pourable cream cheese, teaspoon salt 2 ounces grated cotija cheese, ½ teaspoon, black pepper, 4 ounces roasted Refried Beans peanuts, chopped 8 ounces black beans, cooked, 1 small white onion, 1 serrano pepper, Assembly 2 cloves garlic, 2 epazote, or cilantro 1 corn tlayuda, 6 ounces Marinated sprigs, 2 ounces lard Flank Steak, cooked to desired temperature, 4 ounces refried beans, 1 av- Pico de Gallo ocado, 4 ounces pico de gallo, 4 ounc- 2 roma tomatoes, small diced, 1 jala- es Salsa, Macha Cream Cheese, peno, deseeded and small diced, ¼ 1 ounce fresh Mexican herbs red onion, small diced, 1 lime, ½ teaspoon salt, ¼ teaspoon black pepper DIRECTIONS > Marinated Flank Steak dry chiles. Cook at a low temperature Blend jalapeno, garlic, cilantro, lime until the garlic is soft. In a food pro- juice and olive oil until smooth and cessor, process garlic and dry chiles pour over steak and marinate overnight. with about 2 ounces of oil until Grill to desired temperature. it emulsifies. Fold in pourable cream cheese, cotija, roasted peanuts and > Refried Beans black pepper. In a pot, melt lard at medium heat. In a food processor, process onion, serrano, > Assembly garlic and herbs. Add mixture to lard Preheat the oven on the broiler setting. and cook until brown. Add the black On a Comal or flat top, toast tlayuda beans and cook until beans are soft. until crispy, brushing with remaining Blend the mixture until smooth and lard chile-garlic oil, add beans and spread has emulsified. to cover the surface. Slice meat and place on top of the tlayuda, add pico > Pico de Gallo de gallo and with spoon place Salsa Combine tomatoes, jalapenos and red Macha Cream Cheese in little drops all TLAYUDA DE onion, add lime juice and adjust seaso- over the tlayuda. Put in the oven for nin with salt and pepper. about 15 to 20 seconds just enough to melt some of the cheese. Place the > Salsa Macha Cream Cheese tlayuda on a large plate and add avoca- CARNE ASADA In a small pot, add oil, garlic cloves and do and fresh herbs to finish and serve.

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