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Tillamook Cheese

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I just got back from buying 2lbs of that darn Tillamook cheese and some rib eye steaks..My wife gets back tomorrow so I wanted to have a special dinner..

And, I get back and see that I have been attacked..Gonna have to throw the monkey on you all.

Patti, help me here girl.. You know which bins I'm talking about, right? Don't leave me hanging.
 
Yes, dollface...they're the nicest and tastiest and most high dollar nuts in town!!! I got ya back.
 
Yes, you did..I should have known a womans memory in unending.
 
Doug, my apologies if there was any confusion as to the nut & dried fruit bins and any comments that may have insued from your reference to them. I'm sure that the monkey will have no need to join us unless he is looking for fruit, nuts and cheese, (or mallard duckies).
 
TJF,
You're right. My parents do laps on weekends a Sam's. As soon as they set up the sample table, my dad starts hovering.
 
Dougie.....slather those steaks in plain yellow mustard this morning....coat them good....put in ziplock......lay out of counter at least an hour or two before grilling....GRILL dem bad boys up......you'll thank me later. I accept gift cards.

(I know, I know....I'm delving into man world....just take my advice on this one....if it makes you feel better, it's a man's recipe)
 
Well based on my deepest respect for you, I will give it a try. I usually do let meat get to room temperature prior to grilling. Won't have a charred outside and red inside.
 
I've got the perfect potato to go with it.
You'll need a heavy bottomed frying pan with snug fitting lid. Put your burner on low....preheat pan...cut, clean baking potatoes in half (lengthwise)...place cut side down on pan (it will immediatley sizzle and stick so place it where you want it...there's no do-over!) (NO butter - NO oil - NO nothing or you'll screw the pooch) Place lid on....leave it the heck alone. After 30 minutes, you'll have the crustiest bottom potato with a tender inside.....kind of like a potato skin.....add some butter and sour cream and send me another gift card.
My boys eat two pan fulls of these every time I cook them.
 
Yummy ideas, Patti. Now I'm gonna have to try them this weekend! Thanks for sharing some trade secrets with us! Do the taters stick to the pan or release easily? Do you use a non-stick pan or cast iron?
 
They'll stick while cooking but will release with just a tiny pry when they're done. Weird recipe, huh?? I have to admit that I burned the first two batches that I made. You'll probably have to sacrafice the first pan full....hopefully not!! I put my stove burner on 2....that's right before low on mine. Non stick pans would be too thin.....I use the "towncraft" heavy stainless steel. You swear that this recipe won't work....but it does!!

These potatoes are SOOOOO stinkin' good....they'll have a very crunchy brown bottom....actually, it's best if you can pick them up and dip them! They're great with ranch dip. They're such a favorite that I've made them every night for an entire week before!!!!

It's the most simple recipe that I know of.
 
I'll have to see what I can find. All my pans are the non-stick kind. But I do have a couple of cast iron skillets that were my Mom's. I'll see if I can find lids and use those. Can't wait!!!!
 
Well, it's funny but I bought some potatoes. I was going to make twice baked potatoes. I'll try the potato thing tonight with just my son and me.
Patti, will and iron skillet with a lid do?
 
Bought Tillamook extra sharp (yellow) cheddar today along with a small bar of smoked cheddar. I tasted the extra sharp, and it IS good!!! Can't wait to try it in a grilled cheese sandwich.

Patti...I bought some steaks to try your recipes this weekend too. We'll be eatin' good in the neighborhood fer sure!!! Nothing like the KneeBee Food Network!!!
 
Have any of you tried grilled chicken breasts with Tillamook Pepper Jack melted on top? My son said it was like Mexican Chicken Cordon Bleu. I don't know about that but it was yummy. When you all started posting about Tillamook cheese I read the psots and thought what in the world are they talking about and then was opening a new package of cheese the other day putting it in a zip lock bag and I noticed that we have been using Tillamook cheese forever I jsut never caught the name. Sams carries it and stocks it next to the Thin Sliced Black Forest Ham which my family thinks is about the only ham fit for a sandwich and we always buy it. Wish we could find the white cheddar, it makes the best mac and cheese you ever ate. Yummy! Rowdy
 
I hid away your potato recipe for when I need one. Tonight is a birthday
party to go to and the rest of the weekend we'll be traveling.
 
Doug Albertson's Is Even Here In Arizona. I Don't Shop There. Most Expensive Store In Town Except The Ones That Cost More. Anyway They Don't Have Them Out Here In The Boonies Where I Live. Just Thought You Might Like To Know. Rowdy
 
I guess Albertsons has really spread out. I believe it used to be just Alabama, Georgia, and Fla.
I'm cooking the "Patti Potatoes" right now...They have about 15 more mins.
 
How were the potatoes Doug? I'd like to try them too. You should put some Tillamook Cheese on them! I love cheese but it doesn't like me....Now you all know...I'm allergic to everything. Dairy, fish, latex and a few other things... Darn! It just ain't fair!!!!
 
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