Chef Gouda

Need suggestions for a family supper, tailgate potluck, or a holiday meal? We’ve put many of our chef-inspired recipes online for you to sort through and decide. Each includes a grocery list and, when appropriate, a wine suggestion from Chef Couda. In a hurry? Call us and we’ll have the ingredients ready for you to pick up at the shop.

Our own Chef Gouda, known to our customers as Chef Josh, is a huggable guy who remembers nearly everything about everyone. Even more remarkable than his memory is his talent in the kitchen. Whether it’s Chef Josh’s Chicken Salad, Smoked Salmon Spread, or Crazy Mad Cheese Spread, Chef Josh’s creations are very popular. Our customers call and email to seek out his cooking advice as well as his wine-pairing knowledge, and now, that resource is available to you online. Follow him on Instagram – @ChefGouda.

Entrees Sides Drinks
Snacks Kid Friendly Tailgate

Artichoke Pesto Pasta Salad

This pasta salad recipe would be a great side dish for Easter dinner or a picnic on a beautiful spring afternoon!


1 package Torchio pasta, cooked as directed

½ jar Stonewall Kitchen Artichoke Pesto

1 jar Divina Roasted Red Peppers drained, patted dry, and cut into strips

2 Green Onions, cut thin

1 pint Grape Tomatoes, halved (larger tomatoes quartered)

1 package of Mozzarella Pearls or 1 container of Ciliegine Mozzarella, cut in half

3 ounces Sopressata, sliced thin and cut into strips

1 jar of Divina Pitted Olives cut in half (optional)



After preparing the Pasta as directed, rinse with cold water until fully cooled.  Prepare the Mozzarella, Roasted Red Peppers, Sopressata, Tomatoes, Green Onions, and Olives (if desired).  Place all ingredients, including pasta, in a large bowl.  Add the Artichoke Pesto, toss together, and chill for at least one hour before serving.



1 Package of Torchio pasta

1 jar Stonewall Kitchen Artichoke Pesto

1 Jar of Divina Roasted Red Peppers

1 Container Fresh Mozzarella

⅓ lb Sopressata

1 jar Divina Pitted Olives (optional)



1 pint Grape Tomatoes

1 bunch Green Onions

Layered Salsa Mac ‘N Cheese

This unique spin on the classic Mac ‘N Cheese makes a delicious meal for the whole family!  Easy and creamy, with just a little kick, and serves 4 with plenty of leftovers!


1 bag Rustichella Torchio or 1 lb of your favorite macaroni shape, cooked as directed and let cool
16 oz Mascarpone
2 c. Jalapeño Muenster, shredded
1.5 c. Mozzarella, shredded
2 Eggs, lightly beaten
1 container Ridiculously Good Salsa, Happy Medi-yum
1 tsp Dried Minced Onion, or 1/4 c. chopped green onion
Shaved Parmesan for topping
1/4 tsp Salt
Pepper, to taste


Preheat oven to 350° F.  In a medium bowl, mix Mascarpone, Mozzarella, Jalapeño Muenster, Onion, Eggs, Salt, and Pepper, until well blended.

Grease or spray a 13″ x 9″ baking pan.  Spread a thin layer (about 1/2 c.) of Salsa in the bottom of the pan.  Next, layer half of the Pasta over the salsa.  Then, spoon half of the cheese mixture over the pasta and spread it for an even layer.  Spoon the remaining salsa over the cheese mixture.  Repeat the layers of pasta and the cheese mixture, then top with Parmesan.*

Bake at 350° for 30 minutes, or until lightly browned.

*If you are preparing this ahead of time, at this point you may cover and refrigerate the dish until you are ready to bake it.  In this case, add 10-20 minutes to the oven time.


From The Greater Gouda:

1 package Rustichella Torchio
2 containers BelGioioso Mascarpone
2 c. Jalapeño Muenster
1.5 c. Mozzarella
1 dozen Eggs
1 container Ridiculously Good Salsa, Happy Medi-yum
1 package BelGioioso Shaved Parmesan

Kitchen Staples:

Dried Minced Onion

Paneer Tikka Masala


1 lb Paneer, sliced 1/2″ thick and cut in quarters
1 medium sweet onion, chopped into 1″ pieces
1 bell pepper, chopped into 1″ pieces (optional)
2 tsp. canola oil
1 jar Maya Kaimal Tikka Masala Simmer Sauce
2 cups rice, cooked
Cilantro for garnish (optional)


Heat oil in a medium saucepan over medium heat. Once hot, add the onion and peppers and sauté for 2 minutes. Add Paneer and Tikka Masala Simmer sauce, tossing gently to coat.  Reduce heat to medium-low and simmer for 10-15 minutes. Serve over rice and garnish with cilantro, if desired.


From The Greater Gouda:
1 lb Paneer, sliced 1/2″ thick
1 jar Maya Kaimal Tikka Masala Simmer Sauce

Kitchen Staples:
Canola Oil
Sweet Onion
Bell Pepper



Guinness-Glazed Corned Beef


2 lbs cooked Corned Beef, cut in a slab
1 bottle Stonewall Kitchen Ginger Teriyaki Sauce
1 c. Guinness or other dark beer
1/4 tsp cayenne pepper


Shred corned beef into bite-sized pieces or cut into 1/4″ thick slices, according to your preference. Preheat oven to 450º.

In a medium saucepan over medium heat, cook down the beer until it reduces by half – about 8 – 10 minutes. Add the Teriyaki Sauce and bring back to a boil for 3-5 minutes.*

Toss shredded corned beef in glaze or spoon it over slices. Place corned beef in a single layer on a baking sheet sprayed with cooking spray and bake to 8-10 minutes until the glaze caramelizes.

*If a thicker glaze is desired, mix 2 t. cornstarch with 2 t. cold water. Add to boiling glaze and stir for 3-5 minutes.  Glaze can be made ahead and stored in refrigerator at this point.  Heat before using.



From the Greater Gouda:

2 lbs cooked Corned Beef, cut in a slab
1 bottle Stonewall Kitchen Ginger Teriyaki Sauce

From Barley Hopsters:

1 can or bottle of Guinness or dark beer

Kitchen Staples:

Cayenne Pepper

Spicy Reuben Bites

1 lb Cream Cheese, softened
1 bag Cleveland Kraut Gnar Gnar, patted dry and chopped
8 oz Sharp Swiss, shredded
 oz Corned Beef, shaved and chopped
3 eggs
2 Tbsp water
1 cup flour
Salt and pepper
1-1 ½ cups bread crumbs
Canola oil for frying
1/2 bottle Mayo Gourmet Roasted Chipotle Mayonnaise

Mix cream cheese, kraut, swiss, and corned beef until well combined. Cover and chill for 30 minutes. While mixture is chilling, heat oil to 375º in deep fryer or deep pan.

In a shallow dish, beat eggs with the water. In a second shallow dish, season flour with salt and pepper. Place bread crumbs in third shallow dish.

Once the mixture is chilled, roll it into bite-sized balls. Dredge each ball in the seasoned flour, then the eggs, then the bread crumbs. Place on a plate or tray a single layer and chill in the freezer for 15 minutes.

Once set, fry balls, a few at a time, in the canola oil.  Serve with the chipotle mayo as a dipping sauce and enjoy!


From The Greater Gouda:

1 lb Cream cheese
1/3 lb Corned beef
1/2 lb Sharp swiss
1 bag Cleveland Kraut Gnar Gnar
1 bottle Chipotle Mayo
1 dozen Eggs

Kitchen Staples:

Salt & Pepper
Bread Crumbs
Canola Oil


Sun-Dried Tomato Pasta

This savory, quick pasta makes an easy side dish for 4, main dish for 2, or add grilled chicken for a heartier meal. To make it vegan, simply omit the shaved parmesan and add a sprinkle of salt.

1 package Rustichella Cavatelli, cooked as directed, reserving 1/4 cup of the pasta water.
1 package Medlee Vegan Sun-Dried Tomato Saute Starter
1/2 jar Divina Roasted Red Tomatoes, drained and cut in half
Fresh ground black pepper
1/3 cup Sartori Shaved Parmesan

After draining, return hot pasta and 1/4 cup reserved water to the pan. Add the Medlee Vegan Sun-Dried Tomato Saute Starter and the Roasted Red Tomatoes. Heat until melted and combined. Add black pepper to taste. Serve topped with shaved parmesan.

Try a crisp, baked Pane Di Sesamo (pictured) to complement this dish. Delicioso!


From The Greater Gouda:

1 package Rustichella Cavatelli
1 package Medlee Vegan Sun-Dried Tomato Saute Starter
1 jar Divina Roasted Red Tomatoes
1 bag Sartori Shaved Parmesan
1 loaf Pane di Sesamo (optional)

Kitchen Staples:

Fresh ground black pepper

The Greater Muffuletta

This classic New Orleans sandwich was created by the Italian immigrants who brought traditional Sicilian bread, similar to our Pane di Casa, to the Gulf shore town. This is a very traditional version. Ask Chef Josh for ideas if you want to shake it up!


1 loaf, Pane di Casa, split into halves like a bun*
2 tbsp Illiada Extra Virgin Kalamata Olive Oil
1/2 lb Hot Capicolla, thinly sliced
1/2 lb Sopressata, thinly sliced
6 slices Mozzarella
6 slices Smoked Provolone
1 jar Divina Olive Bruschetta


Heat oven to 375°. Brush the split sides of the bread with olive oil and toast in oven for about 5-7 minutes. Let cool.  Once bread is cooled, lay the mozzarella on the bottom half, then layer with hot capicola, soppressata, and smoked provolone. Spread the olive bruschetta evenly over the smoked provolone, starting in the center of the sandwich and working out. Place the top of the bread on the sandwich. Cut into quarters or sixths and serve.

*Want less bread or small servings?  Use 2 Tribeca Rustic French Batards instead of the Pane di Casa?


From The Greater Gouda:
Pane di Casa or 2 Rustic French Batards
Illiada Extra Virgin Kalamata Olive Oil
Hot Capicolla
Smoked Provolone
Divina Olive Bruschetta

“Gouda” Cajun Pasta


1 package Rustichella Cavatelli
1 jar Bove’s Vodka Sauce
1/2 lb grilled chicken strips, Streb’s Smoked Sausage, sliced, or diced Hot Capicolla (Optional)
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1/2 small sweet onion, julienned
1 oz. Carr Valley Goat Butter
3 tbsp. cajun seasoning
2 oz. Big Ed’s Serrano Gouda, Shredded

Cook pasta according to direction and drain. Melt butter in a pan. If using meat, add it now, cooking until heated through and slightly browned. Add onion and peppers and sautée until slightly soft, then stir in 1/2 of the Cajun seasoning. Add the pasta and sauce to the same pan, add remaining seasoning and heat through. Serve with Big Ed’s Serrano Gouda scattered on top.
Makes 4 servings


From The Greater Gouda:

Rustichella Cavatelli
Bove’s Vodka Sauce
Streb’s Smoked Sausage or Hot Capicolla, if desired
Carr Valley Goat Butter
Big Ed’s Serrano Gouda

From the farmer’s market or grocery:

Yellow and red bell peppers
Small sweet onion
Cajun seasoning

Herbed Garlic Butter Pork Chops and Acorn Squash


1 Acorn Squash, cut in half, seeds scooped out
1 Tbs. Kerrygold Irish Butter
2 Tbs. Terrapin Ridge Hot Pepper Bacon Jam or Stonewall Kitchen Bourbon Bacon Jam
1 1/2 Tbs. brown sugar

2 Casper Flats Premium Meats Mangalitsa Pork Chops
Salt & Pepper
1 Tbs. Illiada EVOO
4 sprigs fresh Thyme
2 Tbs. Kerrygold Irish Salted Butter
1 Tbs. garlic, minced

Preheat oven to 375°. Place acorn squash, cut side down, in a baking dish and bake for 30 minutes. While squash is baking, in a small sauce pan, melt 1 Tbs. butter. Add Bacon Jam and brown sugar, stirring until bubbly and well combined. Place on low heat until needed. Remove squash from oven and turn cut-side up. Drizzle bacon jam mixture over the cut edge of the squash with the rest in the center depression. Return to oven for another 30 minutes.

With the squash back in the oven, heat a skillet (iron, if you have one) over medium.  Once heated, add the olive oil and 2 sprigs of thyme. Sprinkle the pork chops with salt & pepper and place in skillet, leaving untouched for 2 minutes to sear. Turn the pork chops and sear the other side for an additional 2 minutes.  If using a cast iron pan, add the remaining butter, garlic and additional thyme, lightly stirring until melted and combined. Turn the pork chops once more to distribute butter/garlic mixture. If not using an iron skillet, transfer the pork chops to an oven-safe baking dish and add the butter, garlic and thyme to the hot skillet. When melted and combined, pour over the pork chop. Place the pork chops in the oven beside the squash for 20 minutes.

Remove from oven and plate!  Makes 2 hearty meals.

Grocery List:

Casper Flats Pork Chops
Kerrygold Irish Butter
Terrapin Ridge Farms Hot Pepper Bacon Jam or Stonewall Kitchens Bourbon Bacon Jam
Illiada Kalamata EVOO

1 acorn squash
fresh thyme
fresh garlic

Hot Italian Sub


1 Rustic French Batard
1/3 bottle Terrapin Ridge Farms Garlic Herb Vinaigrette
1/2 pound Genoa Salami, sliced thin
1/2 pound Hot Capicolla, sliced thin
1/2 pound Prosciutto di Parma, sliced thin
1/4 pound Mozzarella, sliced thin
1/4 pound Sharp Provolone, sliced thin
1/3-1/2 jar Divina Roasted Red Tomatoes, patted dry and chopped
1/2 jar Divina Whole Pepperoncinis, drained and sliced into rings
2 cups fresh arugula, optional

Heat oven to 375 degrees. Slice the Rustic French Batard in half. After shaking well, pour the Garlic Herb Vinaigrette evenly over the bottom half of the bread. Top with genoa, hot capicolla, prosciutto, mozzarella, and sharp provolone. Scatter the roasted red tomatoes, pepperoncini rings, and arugula, if using. Put other half of bread on top. Wrap bottom and sides with aluminum foil and place in oven for 15-18 minutes, or until top of bread is crisp and cheese is melted.  Remove foil and slice into 4 pieces for meal-sized servings, or 6-8 pieces for snack-size.


The Greater Gouda:

1 Rustic French Batard
Terrapin Ridge Farms Garlic Herb Vinaigrette
8 ounces Genoa Salami, sliced thin
8 ounces Hot Capicolla, sliced thin
8 ounces Prosciutto di Parma, sliced thin
4 ounces Mozzarella, sliced thin
4 ounces Sharp Provolone, sliced thin
Divina Roasted Red Tomatoes
Divina Whole Pepperoncinis