Tillamook

Yes, we drank wine during the Superbowl. But before you judge too harshly, know that we didn’t start out that way. There were three cases of beer in the fridge and each of us diligently cracked one during Aretha’s National Anthem. But there were also ribs. Eight slabs of them. The Swimmer and The Woodsman had picked them up from Barbara Ann’s (discovered by Le Culinare—a man who eats to capacity but still manages to fit into the pants Rooster has outgrown). As if pork fat and barbecue bliss wasn’t enough, Ms. Sassy had whipped up a pan of cornbread and so we all sat, hunched over paper plates in the Swimmer’s apartment, unwilling to sacrifice precious stomach space to mere ale. It felt a little hoity toity, swirling our long stemmed glasses and checking the wine's color against the glare of the television screen, but man, if I ever watch football again, that’s how I’m going to do it: wine, ribs, cornbread, and maybe even a pan of mac & cheese to round things out.

MACARONI & CHEESE RECIPE CONTEST

The Rules: All Macaroni and Cheese recipes must serve six people and contain some type of pasta, while maintaining the traditional macaroni and cheese style and at least one type of Tillamook® cheese.

The Prize: The grand prize winner in each region will receive $1,000, 25 pounds of Tillamook® cheese and a McCormick & Schmick's Seafood Restaurant gift certificate for dinner for four. This also qualifies the individual to compete against seven other finalists in the grand final cook-off to take place in Portland, Oregon (all travel expenses paid), for the chance to win $5,000. Two runners up will receive 15 pounds of Tillamook cheese and a McCormick & Schmick's Seafood Restaurant gift certificate for $50.

The Entry: “Best of Both Worlds” Mac & Cheese Pizza Pie

3/4 cup- cottage cheese
1 1/2 cups- whole milk
1 tsp- dry mustard
½ tsp- oregano
½ tsp- chili powder
1/2 tsp- salt
1/4 tsp- black pepper
6 oz- uncooked elbow macaroni
8 oz- Tillamook Monterey Jack, shredded
2 cups- pizza sauce
8 oz- Tillamook Mozarella Cheese, shredded
4 oz- pepperoni
1/4 cup- sliced black olives
1 cup- sliced mushrooms


Pre-heat oven 375-degrees.

In a food processor, blend cottage cheese, milk, dry mustard, oregano, chili powder, salt and pepper until just smooth. Transfer to a bowl and mix in 6 ounces uncooked elbow macaroni and 8 ounces shredded Tillamook Monterey Jack cheese. Pour macaroni into a heavily greased 9” spring form pan. Cover pan tightly with foil and bake in pre-heated 375-degree oven for 40 minutes.

Remove macaroni from oven; remove foil and carefully spoon pizza sauce over the pasta, spreading sauce out in an even layer. Top pizza sauce with shredded Tillamook Mozzarella Cheese, pepperoni, sliced black olives and sliced mushrooms. Return to oven and bake, uncovered for 15 minutes or until cheese is golden and bubbling.

Let cool for 15 minutes, run knife around edge of pan, remove spring form sides and cut in wedges to serve it like a pizza pie.