rethink cream cheese

With Chef Gustavo Romero

RETHINKCREAM CHEESE

It all star ts with

P O U R A B L E C R E A M C H E E S E

WWW.SMITHFIELDCREAMCHEESE.COM

SAVENCIA CHEESE USA FOODSERVICE

@POURABLECREAMCHEESE

https://smithfieldcreamcheese.com/

https://www.youtube.com/channel/UCb3d4wof1BGMcFSC4unlBWg

https://www.instagram.com/pourablecreamcheese/

C H E F G U S T A V O R O M E R O

Nix ta To r t i l l e r i a | M inneapo l i s , 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.

RETHINK CREAM CHEESE PAGE 4

I N G R E D I E N T S

D I R E C T I O N S

H O W T OChocolate Cake120 gr. Butter1 C. Sugar1 ea Egg13/4 AP F lour1 T Bak ing Powder1 T Bak ing Soda1/3 C Cocoa Powder1 T Coffee Spresso1 C Mi lk1 T Van i l la Extract1/4 T Sa l t

Flan15oz Condensed Mi lk8oz Evaporated Mi lk10oz Smithf ie ld Pourable Cream Cheese2 ea Large Egg4 ea Egg Yolk1 T Van i l la Extract

Caramel2/3 C Sugar1/2 ea L ime Ju ice

> Preheat oven to 350 degrees F

> Grease a 10 inch cake pan and

set as ide.

> In a smal l sauce pan, pour sugar,

and l ime ju ice.

> Cook over medium high heat

unt i l golden in color.

> Pour into the greased cake pan.

> In a stand mixer, f i tted with a whisk

attachment, cream sugar and butter

unt i l f luffy.

> Add egg and mix unt i l incorporated.

> S i ft a l l dry ingredients together

and add to the mixer.

> Add mi lk and vani l la extract , mix

unt i l uni form texture is reached.

> Pour cake batter into the pan

with caramel .

> In a blender, p lace al l of the

remaining ingredients .

> B lend on high for one minute.

> Using a ladle , pour the f lan mixture

on top of the cake batter.

> Cover the cake pan with fo i l .

> Bake in a water bath for 60 minutes.

> Al low to cool for one hour at room

temperature.

> Cover the pan with a serv ing plate

and f l ip i t over to get the cake out .P A S T E L I M P O S I B L E( Impossible Cake)

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D I R E C T I O N S

H O W T OChurro Donas240 gr. Butter8 gr. Sea Sa l t280 gr. Smithf ie ld Pourable Cream Cheese280 gr. Water30 gr. Sugar320 gr. Pastry F lour10 ea Egg

Guava Cream600 gr. Guava Puree600 gr. Smithf ie ld Pourable Cream Cheese1 1/2 T Ge lat ine Powder

Chocolate1 C Heavy Cream2/3 C Whole Mi lk1 C 68% chocolate

Sugar Dust1 C Sugar Dust1 T C innamon Powder1/4 T Dry Chi le Powder

Guava Fi l l ing> Add gelat in to the guava puree and let stand for 5-10 minutes. > In a sauce pan, combine al l ingredients on medium heat . > Without lett ing the mixture boi l , cook for 3-5 minutes.> Let i t cool to room temperature, and t ransfer the mixture to a pipping bag.> Refr igerate.

Chocolate Sauce> In a sauce pot on high, scald mi lk and cream.> Take the pan off the heat and add chocolate. > Mix unt i l smooth with a whisk .> Keep warm.

Donuts> In a sauce pan, combine water, butter and cream cheese. > Cook on medium high unt i l the butter is melted. > Add sugar and salt mix until dissolved.

> Fold in the pastry f lour.> Transfer mixture to the bowl of a stand mixer f i tted with a paddle attachment. > Add eggs s lowly, fu l ly incorporat ing after each addit ion. > Al low the mixture to cool down. > Preheat fryer, or pan with oi l to 350 degrees F. > Using a 2 oz ice cream scoop, drop dough into the oi l , and cook unt i l

golden brown. > After taking donuts out of the fryer, toss them in c innamon sugar and let them cool . > Make a smal l inc is ion with a pair ing kni fe on the s ide of the donut . > Cut the t ip of the piping bag with guava f i l l ing, insert i t into the hole , and gently squeeze the f i l l ing into the ins ide of the donut . > Serve with the warm chocolate sauce.C H U R R O D O N A S

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D I R E C T I O N S

H O W T O

6 ea Ears of corn

3 qt Water

2 bay Leaves

2 T Salt

½ T Bak ing Soda

8oz Smithf ie ld Pourable Cream Cheese

2 ea Clove gar l ic

2 ea L ime, ju iced and zested

½ T Black Pepper

8oz Grated Cot i ja Cheese

2oz Dry P iqu ín Chi l i Powder

> Clean the husk and s i lk off of corn.

> In a pot place water, corn, bay

leaves, salt and baking soda and

br ing to a boi l . When it boi ls lower

the heat and s immer for 20 minutes.

> In a blender add savencia cheese,

gar l ic c loves, zest and ju ice from

l ime and purée unt i l smooth. Add

sa lt to taste.

> Pul l corn from water and let i t drain

for a minute or pat dry with paper

towels .

> With a spatula apply the cheese mix

on the corn making sure to cover the

whole cob.

> Spr inkle cot i ja cheese and chi l i

powder.

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D I R E C T I O N S

H O W T OCrab Queso Dip 4 oz Butter2 oz Gar l ic minced6 oz Red Onion d iced4 oz Red Be l l Pepper d iced4 oz Ja lepeno seeded and d iced1/4 C White Wine dry1/4 C Apple Ju ice2 C Smithf ie ld Pourable Cream Cheese1/2 C Mayonaisse1 T Dry Mustard1 T Worcestersh i re1 T O ld Bay Seasoning

1 Can Crab Meat ( 16oz) 2 C Queso Chihuahua1 T Habanero Hot Sauce1 ea L ime Zest and Ju ice 2 oz C i lantro chopped

Habanero Hot Sauce 8 ea Habanero Peppers1 ea Car rot medium, d iced1 ea Smal l White Onion Large d iced 3 ea Gar l ic Gloves 1 C Orange Ju ice1/2 C O i l Vegetable

Crab Dip

> In a sauce pan on medium high

heat , add butter, onion, gar l ic ,

and peppers .

> Cook for 3-5 minutes.

> Add white wine and apple ju ice

to the pan.

> Turn the pan down to medium low

heat and let the l iquid reduce by ½.

> Add mustard, o ld bay, Worcester

shi re sauce, and habanero hot sauce.

> Add cream cheese and mayonnaise,

st i r unt i l fu l ly incorporated.

> Fold in chihuahua cheese, crab meat,

and chopped ci lantro .

> Serve the dip with chips, crackers ,

bread or crudité .

Habanero Hot Sauce

> Preheat oven to 450 degrees F.

> Toss carrots , habaneros, onion,

and gar l ic in o i l and place on a fo i l

l ike cookie sheet .

> Put in oven, st i r r ing the ingredients

f requently.

> Cook unt i l the carrots are soft and

the other ingredients have char.

> Put the roasted vegetables , and al l

remaining ingredients in a VitaMix

and blend unt i l smooth.C R A B Q U E S O D I PRETHINK CREAM CHEESE PAGE 12 RETHINK CREAM CHEESE PAGE 13RETHINK CREAM CHEESE PAGE 12


D I R E C T I O N S

H O W T O

Pan1 C AP F lour1 C Ye l low Corn Meal4 T Sugar Granulated2 T Bak ing Powder 1/4 T Bak ing Soda1 T Sa l t10 oz Smithf ie ld Pourable Cream Cheese4 oz Milk 6 T Oi l Vegetable1 ea Large Egg

1 C Grated Cheddar2 ea Ja lapeno seadded and chopped8 oz Bacon cooked and smal l d iced Bacon Fat

Epazote Butter2 ea Ja lapeno3 T Epazote minced2 ea Gar l ic c love1 T Sa l t1 C Butter

Corn Bread

> Preheat oven 400 degrees F.

> Bake the bacon a for 7-10 minutes

on a fo i led cookie sheet .

> Chop bacon, and set as ide.

> Reserve the bacon fat to be used

later on.

> Grease a muff in pan with pan spray.

> In a stand mixer f i tted with a paddle

attachment, add al l dry ingredients

and mix .

> With the mixer on low speed, add

cream cheese and incorporate.

> Add the egg, buttermi lk , and oi l , mix

unt i l uni form.

> Turn the mixer off , fo ld in grated

cheese, ja lapeno, and bacon.

> Pour batter into greased muff in pan.

> Bake for 15-20 minutes.

> When the muff ins come out of the

oven, brush them with bacon fat .

Epazote Butter

> Add softened butter to stand mixer

with a whisk attachment.

> Whip for 2 minutes unt i l f luffy.

> Add the rest of the ingredients and

mix unt i l incorporated.

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D I R E C T I O N S

H O W T OChi les5 ea Poblano Peppers1 T Oi l 1 T Sa l t1/2 T B lack Pepper

Rel leno1/2 ea Red Onion d iced1 ea Butternut Squash d iced1 ea Sweet Potato d iced 3 ea Green Apple d iced

1/4 C Golden Ra is ins2 T Oi l 1 T Sa l t1/2 T B lack Pepper

Nogada Sauce 1 C Wal lnuts2 C Mi lk1 C Smithf ie ld Pourable Cream Cheese1/4 T White Pepper

> Soak the walnuts in water, 24 hours before you plan on making the dish.> Preheat oven to 450 degrees F. > Toss chi les in o i l , put on a l ined cookie sheet .> Roast for 5-7 minutes unt i l sk in starts to bl ister. > Take chi les out of the oven, and p lace in a container with a l id , or a bowl covered in plast ic wrap. > Turn oven down to 350 degrees F. > Al low chi les to steam and cool down to room temperature. > Once cooled, peel the sk in off the chi les , and make a smal l inc is ion on the s ide of the pepper to c lean the seeds out f rom the ins ide. > For the f i l l ing, mix a l l ingredient together, and place on a l ined cookie sheet .

> Bake for 20 minutes, or unt i l squash and potatoes are soft .> Take out of the oven, and let cool . > For the sauce, drain the soaking walnuts . > In a sauce pot , combine mi lk and walnuts , and s immer for 5 minutes. > Put the mixture in a VitaMix and b lend unt i l smooth.> Add cream cheese unt i l incorporated. > To assemble the dish, take the c leaned chi le and stuff i t with the cooled f i l l ing.> Put in an oven safe dish and bake for 10 minutes unt i l hot . > When it comes out of the oven, pour the sauce over the chi les and garnish with pars ley.C H I L E R E L L E N O


Marinated Flank Steak 6 ounces f lank steak , 1 ja lapeno, dev-e ined, 2 ounces c i lantro , 1 c love gar-l ic , 1 l ime , ju iced 2 ounces o l ive o i l , 1 teaspoon sa l t Refr ied Beans 8 ounces b lack beans , cooked, 1 smal l white on ion , 1 ser rano pepper, 2 c loves gar l ic , 2 epazote , or c i lantro spr igs , 2 ounces la rd Pico de Gal lo 2 roma tomatoes , smal l d iced , 1 ja la-peno, deseeded and smal l d iced , ¼ red on ion , smal l d iced , 1 l ime , ½ tea-spoon sa l t , ¼ teaspoon b lack pepper

Salsa Macha Cream Cheese 4 gar l ic c loves , roasted, 2 dr ied arbol ch i les , 4 ounces vegetable o i l , 8 ounc-es Smithf ie ld pourable cream cheese , 2 ounces grated cot i ja cheese , ½ tea-spoon, b lack pepper, 4 ounces roasted peanuts , chopped Assembly 1 corn t layuda, 6 ounces Mar inated F lank Steak , cooked to des i red tem-perature , 4 ounces ref r ied beans , 1 av-ocado, 4 ounces p ico de ga l lo , 4 ounc-es Sa lsa , Macha Cream Cheese , 1 ounce f resh Mexican herbs

> Marinated Flank Steak Blend jalapeno, garl ic , ci lantro, l ime juice and ol ive oi l unti l smooth and pour over steak and marinate overnight. Gri l l to desired temperature.

> Refr ied Beans In a pot, melt lard at medium heat. In a food processor, process onion, serrano, garl ic and herbs. Add mixture to lard and cook unti l brown. Add the black beans and cook unti l beans are soft . Blend the mixture unti l smooth and lard has emulsif ied. > P ico de Gal lo Combine tomatoes, jalapenos and red onion, add l ime juice and adjust seaso-nin with salt and pepper.

> Salsa Macha Cream Cheese In a small pot, add oi l , garl ic cloves and

dry chi les. Cook at a low temperature unti l the garl ic is soft . In a food pro-cessor, process garl ic and dry chi les with about 2 ounces of oi l unti l it emulsif ies. Fold in pourable cream cheese, coti ja, roasted peanuts and black pepper. > Assembly Preheat the oven on the broi ler setting. On a Comal or f lat top, toast t layuda unti l cr ispy, brushing with remaining chi le-garl ic oi l , add beans and spread to cover the surface. Sl ice meat and place on top of the tlayuda, add pico de gal lo and with spoon place Salsa Macha Cream Cheese in l itt le drops al l over the tlayuda. Put in the oven for about 15 to 20 seconds just enough to melt some of the cheese. Place the tlayuda on a large plate and add avoca-do and fresh herbs to f inish and serve.


D I R E C T I O N S

H O W T O

T L A Y U D A D E C A R N E A S A D A


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