These aren’t actually cheesy pants (obviously). When J and I were putting together our Thanksgiving menu, I misread the Cheesy Papillons from this Serious Eats recipe as cheesy pantelones and after laughing until I couldn’t breathe, the name stuck.
Cheesy Papillons are simple, delicious and perfect appetizers. While best right out of the oven, they are just as tasty after they’ve cooled.
2 puff pastry sheets (17 ounces total) (We found this hidden in the freezer isle!)
Coarse sea salt (such as Maldon or fleur de sel)
2 cups grated Gruyère (about 6 ounces. My new favorite cheese!)
1/4 teaspoon piment d’Espelette (since we don’t have this glorious spice, we used a substitute of half paprika and half cayenne)
Follow the package directions for defrosting the puff pastry. Preheat the oven to 400°F. Dust the countertop (or the cutting board) with some flour. Unfold the puff pastry, dock lightly with a fork and season with a generous pinch of sea salt. Scatter 1 cup of cheese evenly over the top and use a rolling pin to gently press it into the pastry (this is important to keep the cheese from falling off as you roll). Top with half of the piment d’Espelette. Repeat with the second sheet of pastry and the remaining ingredients.
Use a ravioli cutter (we just used the pizza cutter) to slice the pastry in strips about 1-inch by 3 inches. Twist each strip in the middle to form a bowtie (a bowtie meant the cheese fell out for us, so we rolled into crescents with the cheese on the inside.).
Place strips, spaced out, on a parchment-lined baking sheet (you may need to do this in two batches). Bake until puffed and golden, 15 to 20 minutes.
So wonderful. I’m glad we had friends over to help me eat these because I would have eaten the whole batch myself.
Some people call this Tahitian Salad. I call it a taste of Hawaii. I had this delicious dish at Halei’wa Joe’s on the North Shore. I ordered it on a whim and was so very thankful I did. This is a modified version of the epicurious recipe found here.
1 pound high-grade ahi tuna, diced in 1/2-inch cubes
1/2 cup fresh lime juice
1/2 cup coconut milk (fair warning, this does separate)
1/2 cup diced peeled and seeded cucumber
4 to 5 scallions, green and white portions, split lengthwise and minced
3/4 teaspoon salt, or more to taste (sea salt works best!)
Freshly ground pepper
1 medium tomato, diced
Combine in a medium bowl (we used glass) the tuna, lime juice, coconut milk, cucumber, scallions, salt, and pepper. Refrigerate 30 minutes to 1 hour. Mix in the tomato and serve right away.
This is wonderful alone and just as tasty with tortilla chips. I could seriously eat this every day.
I love chips and guacamole, even a little more than chips and salsa. While thanks to an excellent restaurant on the San Antonio Riverwalk, Boudros, I’ve nearly perfected my guacamole recipe, the chips part has eluded me.
I’ve tried flour tortillas and corn tortillas, but the ones that seem to work best and hold up to the heavy guacamole are the whole wheat ones.
Tortilla Chip Ingredients:
whole wheat tortillas, cut into 4 to 6 pie pieces (depending on how big you want your chips)
oil (we used vegetable)
Tortilla Chip Directions
Heat the oil. (We used a cast iron skillet.) Put the tortilla pieces in individually. Depending on how hot your oil is, you might need to flip after just 10 seconds. You’ll see the edges start to brown. Flip. Wait another 10 seconds and remove from heat. We drained on paper towels.
These held up very well to the heavy guacamole. They aren’t as tasty or thin as store-bought or restaurant made chips, but are still lovely. I’ll be sure to add the salt when the chips are still hot next time.
one or two diced avocados
roasted tomato (we used diced fresh when we can’t find roasted)
1 serrano pepper, minced
roughly chopped cilantro (to taste)
1 tbs fresh lime juice (bottled is fine if you don’t have fresh)
1 tbs fresh orange juice (bottled is fine if you don’t have fresh)
Mix all ingredients together in a bowl. Serve.
As I mentioned before this is my absolute all time favorite guacamole ever. If you want to up the spice level, add another serrano pepper. Delicious!