Chef Gouda Creates

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.

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Snacks Kid Friendly Tailgate

Easy Grilled Street Corn

It’s nearly summer, and you know what that means– Grilling Season!  Grilled and buttered sweet corn has long been a grilling favorite, but it’s time to kick it up a notch.  Here are three different (and simple!) ways you can impress your friends and family at your next cookout!  These are just a few ideas– experiment and have fun with it this summer!  If the weather is not suitable for grilling, you can also bake your corn the same way rather than grilling it.

 

 

Chipotle Feta Street Corn

For a creamy flavor with a little kick, try this street corn recipe!

INGREDIENTS:

Sweet corn (enough for everyone, about 1 ear per adult and 1/2 an ear per child)
1 package Valbreso Feta Cheese
1 bottle Woeber’s Mayo Gourmet Chipotle Mayo

DIRECTIONS:

Peel corn husks down to the base, keeping them attached to the corn.  Strip away the silk from the corn by hand.  Rinse the corn, avoiding the husks.  Fold husks back in place, and place the Sweet Corn, in husk, on your grill at medium-low heat.  Cook for about 15-20 minutes, turning every 5 minutes, or until kernels are tender.

Remove the husks (carefully, they’ll be hot!), and spread a thin layer of chipotle mayo on each ear.  Crumble feta over the top of each ear.  Serve with chorizo burgers, brats, kielbasa, or any other grilling favorite.

FROM THE GREATER GOUDA:

1 package Valbreso Feta Cheese
1 bottle Woeber’s Mayo Gourmet Chipotle Mayo

FROM THE REGULAR GROCERY:

Sweet Corn

What The Buff Street Corn

For a tasty buffalo flavor, try this recipe!

INGREDIENTS:
Sweet corn (enough for everyone, about 1 ear per adult and 1/2 an ear per child)
1 container of Chef Josh’s What the Buff Spread

DIRECTIONS:

Peel corn husks down to the base, keeping them attached to the corn.  Strip away the silk from the corn by hand.  Rinse the corn, avoiding the husks.  Fold husks back in place, and place the Sweet Corn, in husk, on your grill at medium-low heat.  Cook for about 15-20 minutes, turning every 5 minutes, or until kernels are tender.

Remove the husks (carefully, they’ll be hot!), and spread a thin layer of Chef Josh’s What the Buff Spread on each ear.  Serve with burgers, barbecue chicken, or any other grilling favorites!

FROM THE GREATER GOUDA:

1 package Chef Josh’s What the Buff Spread (call for availability)

FROM THE REGULAR GROCERY:

Sweet Corn

Garam Masala Street Corn

For an Indian-inspired flavor, try this delicious take on street corn!

INGREDIENTS:

Sweet corn (enough for everyone, about 1 ear per adult and 1/2 an ear per child)
1 jar Terrapin Ridge Farms Indian Spice Mustard
1 bottle Woeber’s Mayo Gourmet Garlic Mayo

DIRECTIONS:

Peel corn husks down to the base, keeping them attached to the corn.  Strip away the silk from the corn by hand.  Rinse the corn, avoiding the husks.  Fold husks back in place, and place the Sweet Corn, in husk, on your grill at medium-low heat.  Cook for about 15-20 minutes, turning every 5 minutes, or until kernels are tender.

Remove the husks (carefully, they’ll be hot!), and spread a thin layer of Indian Spice Mustard on each ear.  Garnish with a drizzle of Garlic Mayo on each ear, and serve with any of your favorites from the grill!

FROM THE GREATER GOUDA:

1 jar Terrapin Ridge Farms Indian Spice Mustard
1 bottle Woeber’s Mayo Gourmet Garlic Mayo

FROM THE REGULAR GROCERY:

Sweet Corn

Chef Josh’s Chorizo Burgers

From Mixed Greens, to Heirloom Tomatoes, to Roasted Garlic Mayo, to even Indian Spice Mustard, make this recipe your own with your favorite condiments and toppings!  This recipe will make 6 delicious burgers, around 1/3 pound each.

INGREDIENTS:

1 lb Casper Flats Chorizo
1 lb Ground Chuck
1 Shallot, minced
6 slices Mahon Cheese
1/2 jar Divina Roasted Red Peppers, patted dry and sliced into thin strips
1 pack (6) Pretzel Buns
Any other desired toppings and condiments

 

DIRECTIONS:

In a large bowl, mix ground chuck, chorizo, and shallots thoroughly.  Form into 6 equal patties, 1/2 – 3/4″ thick.  Cook on indirect heat on a medium hot grill, about 7 minutes or until desired doneness (if cooking indoors, you can just use a pan or a griddle on your stove).  Top with Mahon cheese, place on buns and top with roasted red peppers.  Add your other desired toppings and condiments and serve.
FROM THE GREATER GOUDA:
1 lb Casper Flats Chorizo
6 slices Mahon Cheese
1 jar Divina Roasted Red Peppers
1 pack Pretzel Buns
Condiments– many delicious options to choose from!
FROM THE REGULAR GROCERY:
1 lb Ground Chuck
1 shallot

Tomato Basil Garlic Chicken Pasta

This is a delicious and easy dinner recipe for the lover of all things pesto! Serves 4 easily.  Make it vegetarian with protein-packed Paneer from The Greater Gouda, or vegan with tofu!

INGREDIENTS:

1 package Rossi Tomato Basil Garlic Fettuccini
1 jar Scarpetta Genovese Pesto
3/4 c. Parmesan Cheese, grated (or Sartori Shaved Parmesean)
1 lb. Chicken, diced into bite-sized cubes
1 jar Castellino Grilled Artichokes
1/2 c. Olives, pitted and halved  (optional)
1 jar Divina Roasted Red Tomatoes

DIRECTIONS:

Drain Artichokes, Roasted Red Tomatoes, and Olives (if used). Pat dry, and slice Olives in half.  In a sauté pan, cook Chicken in olive oil on medium heat until nearly done.  Add Artichokes, Olives, Roasted Red Tomatoes, and Pesto.  Cook for another 2-3 minutes.

While chicken is cooking, begin cooking Pasta according to package directions.

Once pasta is at the desired firmness, take 1/4 c. of the pasta water and pour into the chicken and pesto sauce.  Let simmer for 1-2 minutes.

Plate pasta, and top with finished chicken and pesto sauce.  Sprinkle Parmesan cheese on top as desired.

 

FROM THE GREATER GOUDA:

1 package Rossi Tomato Basil Garlic Fettuccini

1 jar Scarpetta Genovese Pesto

Parmesan cheese (one block of Parmigiano Reggiano or one package of Sartori Shaved Parmesan)

1 jar Castellino Grilled Artichokes

1 jar Divina olives (optional, Kalamata or Castelvetrano)

1 jar Divina Roasted Red Tomatoes

 

FROM THE GROCERY:

1 lb. Chicken

KITCHEN STAPLES:

Olive Oil

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!

INGREDIENTS:

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)

 

DIRECTIONS:

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.

 

FROM THE GREATER GOUDA:

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)

 

OTHER GROCERIES:

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!

INGREDIENTS:

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

DIRECTIONS:

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.

SHOPPING LIST:

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:

Salt
Pepper
Dried Minced Onion

Paneer Tikka Masala

INGREDIENTS:

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)

DIRECTIONS:

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.

SHOPPING LIST:

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

Kitchen Staples:
Rice
Canola Oil
Sweet Onion
Bell Pepper
Cilantro

 

 

Guinness-Glazed Corned Beef

INGREDIENTS:

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

DIRECTIONS:

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.

 

SHOPPING LIST:

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

INGREDIENTS:
1 lb Cream Cheese, softened
1 bag Cleveland Kraut Gnar Gnar, patted dry and chopped
8 oz Sharp Swiss, shredded
6
 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

DIRECTIONS:
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!

SHOPPING LIST:

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:

Flour
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.

INGREDIENTS:
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

DIRECTIONS:
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!

SHOPPING LIST:

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!

INGREDIENTS:

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

DIRECTIONS:

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?

SHOPPING LIST:

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