Grilled Striped Bass Fillets in Corn Husks with Cheddar


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4 ears fresh corn
Cotton string
2 tablespoons canola oil
1 medium onion, diced
2 fresh tomatoes, diced
1 cup (1-inch pieces) fresh okra or 1 cup frozen cut okra
Salt and ground black pepper to taste
4 (6-ounce) striper fillets
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)


PULL back husk from each ear of corn carefully, leaving it still attached at base. Remove and discard silk. Snap off ear and set aside. Place intact husks in large pot of water to soak, along with 8 pieces of string, each about 10 inches long.

STAND each ear of corn up on end while husks soak; with sharp knife, cut off kernels from top to base (you should have about 2 cups total).

HEAT oil over medium-high heat in heavy saucepan. Add onion and cook until just beginning to soften. Add tomatoes, okra and corn. Reduce heat to maintain gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until okra is tender; season with salt and pepper, then cover and set aside to keep warm.

REMOVE husks and string from water, shaking them dry. Place one fillet inside each husk; season with salt and pepper. Carefully close husks around fillets, tying top with piece of soaked string. Add second piece of string around middle if needed.

PREHEAT grill to medium-low. Place fish packets on grill and cook for 20 minutes, turning every 5 minutes. With fork, check middle of one packet to see if fish flakes easily. When fish is done, place on plates. Open husks and spoon some of warm corn mixture on top of fish. Sprinkle each with some of cheese. (Or top fish with cheese and serve corn mixture separately.)




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½ cup grits
1 tablespoon Cabot Salted Butter
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)

BBQ Shrimp:

12 large shrimp, peeled and deveined
Salt and ground black pepper to taste
1 tablespoon canola oil, divided
¼ cup minced onion
1 teaspoon minced garlic
½ cup white wine or cooking wine
1 ½ tablespoons fresh lemon juice
1 teaspoon minced fresh rosemary
1 teaspoon hot sauce
½ teaspoon Worcestershire sauce
5 tablespoons chilled Cabot Salted Butter, cut into ½-inch cubes
1 tablespoon minced fresh parsley


To Make Grits:

BEGIN cooking grits according to package directions.

WHISK in butter, when grits are nearly done; slowly add cheese while continuing to whisk. When cheese has melted and grits are smooth and thickened, remove from heat, cover and set aside.

To Make BBQ Shrimp:

SEASON shrimp with salt and pepper.

HEAT half of oil over medium-high heat, in skillet; add shrimp and cook until pink and beginning to curl, 1 to 2 minutes per side. Transfer to plate.

ADD remaining oil to skillet. Add onion and garlic and stir for about 30 seconds. Add wine, lemon juice, rosemary, hot sauce and Worcestershire; cook, stirring, until reduced to about 2 tablespoons.

RETURN shrimp to skillet and stir until just heated through, about 30 seconds. Turn off heat under pan and add butter a cube or two at a time until all is incorporated. Stir in parsley and season with additional salt and pepper if needed. Serve over warm grits.




1 quart fish stock or broth
1 cup peeled finely diced potatoes
1 cup finely diced onions
1 cup finely diced carrots
½ cup finely diced celery
½ cup finely diced bell pepper (any color)
⅓ cup Cabot Salted Butter
⅓ cup King Arthur Unbleached All-Purpose Flour
3 cups milk
16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups)
2 cups catfish, cut into 1-inch cubes
Salt and ground black pepper to taste
Paprika to taste


COMBINE stock or broth and diced vegetables in a large pot; bring to simmer and cook until tender.

MELT butter in medium saucepan over low heat while vegetables simmer; add flour and cook, whisking constantly, until golden.

WHISK in milk slowly; continue whisking until sauce is simmering and thickened.

ADD cream sauce to soup when vegetables are tender. Stir in cheese and catfish and let cook just until cheese is melted and fish is opaque in center.

SERVED sprinkled generously with Cabot Cheese Nibbles .



Marinated Cabot Cheddar Cubes

These delicious little cubes make the perfect addition to any snack or appetizer tray.  They are also great as an addition to breakfast, lunch or dinner entrees and side dishes.


  • 16 oz. of Cabot Sharp Cheddar or Cabot Horseradish Cheddar, cubed

  • ½ cup olive oil

  • ¼ cup white wine or rice wine vinegar

  • ¼ cup roasted red peppers, diced

  • ¼ cup red onion, diced, optional

  • 1 ½ teaspoons of fresh basil, minced or ½ teaspoon dried

  • 1 teaspoon minced garlic

  • ½ teaspoon dried thyme leaves

  • ½ teaspoon coarse salt

  • ½ teaspoon coarse ground black pepper


Prep time: 10 minutes

Combine all of the ingredients, except for the cubed cheddar and oil, in a medium size mixing bowl and whisk until well blended.  Slowly add the oil and whisk until it is emulsified. Now add the cubed cheddar and gently stir and toss so that all the cubes are covered with the marinade.

  1. Cover the bowl and let set overnight, if possible, in the refrigerator.

  2. When ready to serve, place the marinated cheddar in a small bowl and serve with table crackers or sliced baguette.



Mini Popcorn and Cheddar Pinchos with Barr Hill Honey

The popcorn, cheddar and honey combine to make for a unique sweet and savory treat.  They make a great accompaniment to any cocktail party or casual snack time.



Prep time: 15 minutes


  1. Place the popcorn in a small to medium mixing bowl and sprinkle withCheddar Shake.

  2. Next, carefully skewer one kernel on a toothpick, then skewer a cheddar cube, then another kernel of popcorn. Continue this until all the popcorn and cheddar cubes have been skewered onto the toothpicks.

  3. Arrange on a serving plate and drizzle the honey over each of the pinchos.



 Cabot Cheddar Smores

This is without a doubt the most fun recipe I’ve ever created. We’ve sampled over 20,000 of them on The 2012 Cabot Community Tour and they’ve also been a big hit at many other events.  One day, I was working on a recipe idea using toasted marshmallows and Cabot Cheddar for a winter soup garnish and the cheddar light bulb went off – Cheddar S’mores!  I pulled together the ingredients and made them right away.  As I put them in the oven I just KNEW this was going to be one of those recipes that would make people ask, “cheddar and chocolate?” and then go home and make them for their friends and family, and that’s exactly what happened.

Preheat oven to 350°F. Place eight of graham cracker squares on baking sheet; top each with segment of chocolate followed by piece of cheese. Top with remaining graham cracker squares. Bake for about 4 minutes or just until cheese and chocolate start to melt. Remove from oven and press down gently on each S'more. Serve warm, or let cool to serve later at room temperature.


Duck and Andouille Sausage Gumbo  

Gumbo is may favorite recipe to make and it can be made with just about any ingredients.

  • 2 to 3 pounds duck breast, cooked and cut into 1” or smaller pieces

  • ½ lb to 1 lb. of andouille sausage, you can also use kielbasa or other smoked sausage cut into 1” or smaller pieces

  • 2 medium onions, peeled and chopped (about 2 cups)

  • 1 ½ medium green bell peppers, seeded and chopped (about 1 ½ cups)

  • 2 or 3 stalks of celery, trimmed and chopped (about 1 cup)

  • 2 tablespoons chopped garlic

  • 1 tablespoon salt

  • 1 tablespoon coarse ground black pepper

  • 1 tablespoon white pepper

  • ½ to 1 tablespoon cayenne pepper

  • 1 tablespoon dried thyme

  • 1 ½ teaspoon dried oregano

  • 1 ½ teaspoons dried basil

  • 1 cup peanut or canola oil

  • 1 cup all-purpose flour

  • 7 cups stock, chicken or duck

  • 9 cups cooked rice

Cook the duck any way you like. I prefer to lightly smoke the breasts, but you can bake, broil, roast, grill or fry them, whatever suits your fancy. Now, in a cast iron or heavy saute pan, brown the andouille sausage. Remove from the pan with a slotted spoon or tongs and set aside.  It’s always a good idea to get everything ready before you start any recipe, but it’s especially true with this one.  Mix the chopped vegetables and garlic together.  Measure and combine the salt, spices and herbs.  Measure out the oil and flour.  Put the stock in a big soup pot. The next step is to make the roux.  While making a roux for the first time may seem challenging or even intimidating, it’s not difficult to master.  It requires more patience than any special talent and is well worth the effort.  Heat the oil in a Dutch oven over very high heat.  When it just starts to smoke, start adding the flour, a few tablespoons at a time, whisking constantly.  Adjust the heat to medium-high.  The most important thing is not to burn the roux, so if you need to turn the heat to medium that’s fine.  It will take a little longer, but it’s important to have control.  If little black specks appear, unfortunately, you will have to start over.  Whisk constantly-a long-handled whisk works best-until the roux is about the color of a copper penny.  The whole process will take 15 to 20 minutes over high heat and up to 45 minutes if cooked over medium heat. When the roux has thickened and is dark brown/copper, turn off the heat and add the vegetables and spice mix.  Using a large spoon instead of the whisk, stir well and set the Dutch oven aside. Heat the stock until it reaches a boil.  Add the roux-vegetable mixture to the boiling stock, stirring with the spoon or whisk.  When all of the roux had been added, put the pot on a low simmer for about ½ hour, with the pot mostly covered. When ready, serve over a mound of hot rice in deep dinner plates or large bowls. and garnish with the green onions. Serves 8 to 10

Cheddar Cornbread

Jimmy’s mom, Carolyn Kennedy Bowen, made corn bread at least four or five times a week for dinner when he was growing up.  His dad loved it; he used to crumble up the leftovers into a big ol’ glass of buttermilk, add a little salt and pepper, and eat it with a spoon.  

 3 cups yellow cornmeal


3 cups all-purpose flour

¾ cups sugar, plus more for sprinkling (optional)

2 ¼ teaspoons salt

3 tablespoons baking powder

1 ¼ cups vegetable oil

3 eggs

3 cups milk

2 cups of grated Cabot Sharp Cheddar Cheese

 Set oven to 450 degrees.

In a very large bowl, mix together the cornmeal, flour, sugar (if using), salt, and baking powder. Set aside.

Pour the oil into a 10-inch cast-iron skillet and place it in the preheated oven until it bubbles, 5 to 10 minutes.

While the oil is heating, mix together the eggs and milk in a small bowl, beating well with a fork. Pour the wet ingredients into the dry ingredients and mix, then add cheddar and stir until well blended. Stir in the very hot oil, a bit at a time. It will not incorporate into the batter perfectly, but that’s OK. The Idea here is to give the batter a jump-start on cooking. 

Pour the batter into the hot skillet (you don’t need to grease it; the residual oil will do the job). Sprinkle a bit of sugar on top for taste and looks.  Bake until brown or until your tester comes out clean, about 25 minutes. 

Allow the corn bread to sit in the pan for an hour so it can be easily removed. Serve ASAP.  

Yield: Two 10-inch round loaves

New Recipes


Venison, Wild Leeks and Cabot Cheddar Rolls

This recipe blends a little of the South and the North with the Far East.  These rolls, Negimaki in Japan, are great as appetizers but can also be served as a main course.

 BBQ Teriyaki Sauce:

½ cup of your favorite BBQ sauce

½ cup of soy sauce

½ cup of sherry or sake

Combine the ingredients in a small cast iron pan and heat over medium high heat until it just comes to a boil.  Reduce the heat immediately and let cook on a simmer for 10 to 15 minutes.  The sauce will cook down quite a bit

For the rolls:

2 thin, boneless venison steaks, 4 or 5 ounces each

4 wild leeks (ramps) or scallions, split lengthwise and cut into four pieces

½ cup or so of BBQ Teriyaki sauce (recipe above)

Cabot Seriously Sharp Cheddar or 50% Reduced Fat Cheddar, 2 or 3 ounces, cut into thin strips, approximately the same size as the scallions

The venison steaks will need to be made as thin as possible.  The best way to do this is to place it between two sheets of waxed paper or plastic wrap on a cutting board and gently pound it with a meat mallet, flat side of a cleaver or even the bottom of a heavy, glass soda bottle.  When the steaks are nice and thin, about 1/8 inch thick or so cut them in half crosswise.  Arrange a line of the leeks or scallions and the cheese strips down the entire length of the steaks.  Roll the pieces tightly into cylinders and hold in place with toothpicks.

Preheat the oven’s broiler or light the grill.  Dip the venison rolls into the BBQ teriyaki, making sure they are good and covered with the sauce.  Place the rolls in a cast iron skillet, grill pan or griddle and broil for 3 or 4 minutes on each side.  It’s a good idea to baste them a little on each side while they are cooking.  When they are done, remove from the heat and place on a cutting board.  Remove the toothpicks and using a sharp knife cut the rolls into 1 inch long pieces.  Stand them upright on end and add a little more sauce and enjoy.

Yield:  Makes about 16 1 inch rolls