THE CHEF FROM HELL

Here's a cheese spread I used to put out on the bar at my restaurants.  It has a real zip to it!  It makes a great nosh at a cocktail party or a late night snack. I first tasted this type of cheese spread back in my college days; whenever we drove across the Ohio River into Kentucky, I'd encounter some of this zippy cheese spread in some of the bars we'd visit.  Some cheese spreads call for chopped pimento, but I prefer the roasted garlic flavor.  Try this recipe out and start experimenting with your own flavors!

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Ingredients:

1 lb Extra Sharp Cheddar Cheese, cubed

1 lb Cream Cheese, softened

2 cloves Roasted Garlic

Note: for my recipe on how to roast garlic, go to ROASTED GARLIC

2 TBS Worcestershire Sauce

1 tsp Dry Mustard

1 tsp Tabasco Sauce

1/2 bottle lager Beer (room temperature)

1 tsp dried Basil

1 tsp Butcher Cracked Black Pepper

1/4 tsp Celery Salt

Cooking Procedure:

Place the cheddar cheese, cream cheese & 1 TBS of the beer in a food processor

Process this for 30 seconds

Add the garlic, worcestershire sauce, tabasco sauce, dry mustard, basil, black pepper & celery salt

Process for 30 more seconds

Then, with the processor running, add the remaining beer in a long, thin stream

Process the cheese spread until it is well blended & firm

Place the cheese spread in a bowl or crock, cover tightly with plastic wrap & place it in the fridge for 2 hours to chill

To serve: smear the cheese spread on crackers or toasted bread