Appetite For Instruction: Piquillo Cheese With Brioche Toast

Recipe demonstrated by Chef J Chastain of The 2nd Floor Bistro

There are a lot of things that attract people to the Galleria on a daily basis. For example, a possible Jessica Simpson sighting, sans Tony Romo of course, or trying out your triple axle jump at the ice skating rink. But maybe the restaurants should be the thing that draws you to this Dallas mecca.

Besides claiming the largest scotch collection in Dallas, The 2nd Floor Bistro in the Westin Galleria also has an impressive, ever-changing menu to keep their customers coming back for more and make hotel guests want to extend their trip. Every three months they switch out half the menu and introduce something new to keep the restaurant refined and creative.

Chef J Chastain, the executive chef, is now focusing on a more contemporary southern comfort food menu. Chef J has been with the restaurant since the beginning when Chef Scott Gottlich, founder of Bijoux, opened The 2nd Floor Bistro back in 2008. He doesn't plan on going anywhere soon since he and Gottlich work well together and think along the same lines.

Today we will be sharing a recipe that should be familiar to Southern cooks--yet quite a bit more sophisticated.

Ingredients for about 3 ½ cups:
12 oz. Cantalet or similar aged farmhouse cheddar, shredded
2 small piquillo chile peppers, diced
4 oz. cream cheese
2 oz. carrot juice
2 oz. whole milk
3 oz. mayonnaise
½ tsp. jalapeño powder (this ingredient can be found at Central Market)

Step1: Beat cream cheese in mixer till softened.

Step 2: Add remaining ingredients except for Cantalet. Mix well till completely incorporated.

Step 3: Fold in cantalet. Serve with toasted brioche toast points or your favorite crackers.

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Sarah Johnson
Contact: Sarah Johnson