As promised, I am working on new recipes using samp. It is actually a lot harder for me to actually plan to come up with new specific recipes than I imagined it would be. Before I even test out a recipe or an idea really, if I give it time then more likely than not I will start to tell myself that it is a bad idea and will most likely toss it out. Especially if I do not write down the idea down.
So, samp and cheese was an idea I almost tossed out before trying it because after overthinking it, I started to decide that it would not work. I was WRONG! It got a thumbs up from Leo Jr.
Here is the recipe I used for it.
Samp and cheese
Ingredients
- 4 cups cooked samp
- 1 whole Egg Beaten
- 1/4 cup 1/2 Stick Or 4 Tablespoons Butter
- 1/4 cup All-purpose Flour
- 2-1/2 cups Whole Milk
- 2 teaspoons heaping Dry Mustard, More If Desired
- 1 pound cheddar cheese grated
- 1/2 teaspoon Salt More To Taste
- 1/2 teaspoon Seasoned Salt More To Taste
- 1/2 teaspoon Ground Black Pepper
- Optional Spices: Cayenne Pepper Paprika, Thyme
Instructions
-
In a small bowl, beat egg.
-
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Do not let it burn.
-
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
-
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
-
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
-
Add in cheese and stir to melt.
-
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed!
-
Pour in drained, cooked samp and stir to combine.
-
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
