Short Rib and Wild Mushroom Cheesesteaks

I know, I know.  You cheesesteak purists are probably rolling your eyes at me.  A true cheesesteak is an art form.  And it doesn't include braised short ribs, wild mushrooms, or fancy cheese.  But you know… it's hard to argue with short ribs, wild mushrooms, and fancy cheese, right?  Right.

This recipe was born from a big bowl of cabernet-braised short ribs sitting in my fridge.  I made a big batch for a shower I threw over the weekend, and I wanted to do something noteworthy with the leftovers.  I thought about pasta, pot pie, mac and cheese… and then inspiration hit:  cheesesteak sandwiches.  But not just any cheesesteaks.  They needed to be elevated to a level worthy of using these precious short ribs.  So I added wild mushrooms.  And Gruyere cheese.  And then I took a bite and swooned.  And then Joey swooned.  And then Caroline swooned.  And then Smith threw his on the floor.  And Joey picked it up and ate it.  No wasting short rib sandwiches!  #truth.  #notashamed

I served these sandwiches with Parmesan-Truffle Oven Fries and some fresh fruit, and we felt like we were eating dinner at a trendy gastropub.

Like I said, I used leftover short ribs for these sandwiches, and it made for a super quick and easy weeknight meal.  But if you don't happen to have a bunch of short ribs hanging out in your fridge (who are you?), then you can definitely braise some up on a Saturday or Sunday then have them ready to go for some quick meals throughout the week.  Or next time you make short ribs, throw a few extra in there, then shred them and freeze them.  I cannot think of any situation in which having short ribs on hand would be a bad thing.

 

Short Rib and Wild Mushroom Cheesesteaks

• 1 Tbs butter
• 1 medium yellow onion, halved and thinly sliced
• 1 small green bell pepper, seeded and thinly sliced
• kosher salt and freshly ground black pepper
• 5 oz wild mushrooms (shiitakes, chanterelles, oyster, etc.  or a mixture), thinly sliced
• 2 cloves garlic, minced
• 3 cups shredded braised short ribs
• 1/4 cup dry red wine (or beef broth, or a dark beer)
• 4 sandwich rolls, halved and buttered
• 4 slices Gruyere or sharp provolone cheese

Preheat the oven to 375 degrees.

In a large skillet, melt the butter over medium heat.  Add the onions and bell pepper, and cook, stirring often, until they begin to soften, about 5 minutes.  Add the mushrooms and 1/2 teaspoon of salt.  Saute, stirring often, until the mushrooms are softened and cooked through, about 6 to 8 minutes.

Stir in the garlic and stirring constantly, cook an additional 30 seconds.

Gently fold in the short ribs, and cook until they are heated through, 2 to 3 minutes.  Stir in the wine, scraping up any browned bits from the bottom of the pan.  Taste the mixture and season with salt and pepper to taste.

Divide the filling evenly among the sandwich rolls, then top each with a slice of cheese.  

Close the sandwich and bake 5 to 6 minutes, or until the roll is hot and the cheese is melted.  Serve immediately.

Caramelized Onion Dip

It's become a bit of a running joke in my circle of friends that I hate onion dip.  I'm sure you know the one I'm talking about - onion soup mix, stirred into sour cream?  Everyone else seems to love it, and it's always a staple at parties, tailgates, and get-togethers.  However, I'm just not crazy about it, and it does nothing for me.  But to use caramelized onions as the base?  I can get behind that!  I first made this dip for my birthday party this year, and I was immediately smitten.  So when I planned my Trashy to Classy Cocktail Party last month, I knew it was the perfect dish to include.  Obviously just serving it as a dip wasn't classy enough though, so I turned it into a canape of sorts by piping the dip onto a homemade potato chip, and garnishing with a fresh parsley leaf.  These looked so cute, and were a great addition to my menu - the dip is familiar to everyone, but it was just classed up.  I actually only assembled enough to fit on my serving tray, so I put out the rest in the kitchen as chips and dip - and both were gone in no time.

The dip is really easy to make, and can be made ahead - actually I think it tastes best on the second or third day.  So it is a great choice for entertaining.  When I've made this in the pat, I just serve it with kettle chips or a good-quality store bought brand, but making your own chips definitely takes them to the next level.  It's certainly not necessary, but it sure was tasty.

Since it's summer and I'm in Georgia, I couldn't help but to use Vidalia onions in my dip, and it made it even more special.  I also have decreased the butter, as it can seem kind of greasy otherwise.  Finally, I'm not noting this in the recipe, but I've subbed out part of the mayo for Greek yogurt in the past as well - it's just a personal preference for me because I'm not a huge mayo fan, and can find the flavor overpowering. 

If you're looking for an appetizer to take to a Fourth of July cookout this weekend, this makes a great option - and I may just be coming around to onion dip after all :-)

Caramelized Onion Dip
adapted from The Barefoot Contessa, by Ina Garten

• 2 large yellow or Vidalia onions
• 3 Tbs unsalted butter
• 3 Tbs olive oil
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 oz cream cheese, room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise

 Cut the onions in half and slice them into 1/8-inch thick slices.  You should have about 3 cups of onions. *

Heat the butter and oil in a large saute pan on medium heat.  Add the onions, cayenne, salt, and pepper and saute for 10 minutes.  Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized.  Allow to cool slightly.

Combine the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment.  Beat until smooth, add the onions, and mix until well-combined.  Taste for seasonings.  Serve immediately, or chill to serve later.  Bring to room temperature before serving.

*When I made this dip for the party, I actually diced the onions to make for easier piping.  Both work fine, but if you dice them, they will caramelize a little faster, so just keep an eye on them.

Grilled Hot Dogs with Poblanos, Pepperjack, and Tomatillo Salsa

I don't know if I should blame the warmer weather or my pregnancy, but out of nowhere I recently had an intense craving for hot dogs.  Luckily I was actually at the grocery store at the time, since that's not something I typically keep on hand.  So I grabbed a pack of nitrate-free-all-beef-organic hot dogs, and as I shopped for the rest of my groceries I thought about how I wanted to prepare them.

A few summers ago, Bon Appetit did a feature about hot dogs, called Around the World in 80 Hot Dogs.  Several countries, regions, and states were featured, and I actually remembered there being one with poblanos and salsa verde.  So I bought what I thought would be included, and then looked up the recipe when I got home (though in retrospect I totally could have looked it up on my epicurious app on my iphone!).  And I actually wasn't too far off.  However, I didn't really like their method of prep - I firmly believe a hot dog should only be enjoyed from the grill - boiling hot dogs kind of grosses me out.  So I adapted the recipe to grill everything, and put my own spin on it.

Yes, there is a lot going on here for just a hot dog, but considering that it's all stuff I love, I don't mind at all. Roasted poblanos and tomatillo salsa can adorn pretty much anything and I'd be happy.  When I served this, I kept it simple and just grilled some corn and chopped up some fresh fruit.  This would be a really fun way to serve hot dogs to company though, and the sides would be so easy - chips, salsa, guacamole, cold beer, and margaritas - you've got yourself a party!


Grilled Hot Dogs with Poblanos, Pepperjack, and Tomatillo Salsa
inspired by Bon Appetit, July 2009

• 1 poblano pepper
• 1 onion, cut into 1/2-inch rings
• vegetable oil, for brushing
• 1 Tbs finely chopped cilantro
• salt and pepper
• 4 hot dogs
• 4 oz Pepperjack cheese, thinly sliced
• tomatillo salsa
• 4 hot dog buns
• cilantro, for garnish
• lime wedges, for serving

Prepare grill.

Grill the poblano whole, turning often, until blackened and charred all over.  Brush both sides of the onion slices with oile, and grill until softened, turning once.  Remove both from grill.  Set the onion slices aside, and place the pepper in a bowl, then cover with plastic wrap.  Allow to steam 5-10 minutes, then carefully peel off the skin, rinsing under cold water to remove all the charred pieces.  Remove the seeds and stem.  Slice the onions and pepper into 2-inch strips, toss with cilantro, and season with salt and pepper to taste.  Set aside.

Grill the hot dogs, turning every few minutes, until heated through and charred in spots.  Meanwhile, toast the hot dog buns until warmed through and starting to brown.  Carefully top the hot dogs with the slices of pepperjack, then close the grill to melt the cheese.  Remove from grill and place in the hot dog buns.

When ready to serve, top the hot dogs with the poblano-onion mixture and tomatillo salsa.  Garnish with fresh cilantro if desired, and serve with lime wedges.

Oven-Fried Onion Rings

I really love onion rings, and if I had to pit a good onion ring against a good french fry... well it would be a hard decision.  But the problem with onion rings is that so often the are sub par and disappointing.  Either the breading is too thick, the onions are too thick or thin, or the onion is undercooked.  Biting into a crispy piece of breading only to be met with raw onion is the worst.

For several years now I have been wanting to make onion rings at home.  And while I have recently become more comfortable with frying (as in, I'm not afraid I'm going to burn my house down comfortable, not I think it's great and healthy and I do it all the time comfortable), I would still prefer a baked version if it lives up to the classic fried onion ring.

Leave it to Cook's Illustrated to come up with just that.  After experimenting with dozens of coatings, they settled on a combination of potato chips + saltines.  Since the chips have been fried, they give the onion rings that deep-fried taste, but without the mess.  The saltines help absorb the grease from the chips, as well as give the onion rings a nice salty kick.  Other than that, you have a pretty basic dredging technique, and the  onions are baked to crispy perfection.  Even though these are baked instead of fried, they are admittedly still not healthy.  But who eats onion rings to be healthy anyway?

In case you are wondering about the dipping sauce I have pictured, I tried to recreate the dipping sauce served at Outback (or Longhorn?), but it was only okay to me, so I won't be sharing it.  It has actually been years and years since I've had it though, so perhaps this recipe was a copycat but I just didn't care for it?  In any case, I really like dipping onion rings in honey mustard, so I think the next time I make these I will opt for that instead anyway :-)


Oven-Fried Onion Rings
adapted from Cook's Illustrated, Summer Entertaining 2010
makes 24 rings

• 1/2 cup all-purpose flour
• 1 large egg
• 1/2 cup buttermilk
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• salt and black pepper
• 30 saltine crackers
• 4 cups kettle-cooked potato chips
• 2 large yellow onions
• 6 Tbs vegetable oil

Adjust the oven racks to the lower-middle and upper-middle positions and preheat the oven to 450 degrees.

In a shallow baking dish, spread 1/4 cup of the flour.

In another shallow dish, whisk together the egg, buttermilk, remaining 1/4 cup flour, cayenne, paprika, 1/2 tsp salt, and 1/4 tsp pepper.

Pulse the chips and saltines in the food processor until finely ground.  Spread the crumbs in a third shallow baking dish.

Slice the onions into 1/2-inch thick rounds.  Separate the rings, and discard any rings smaller than 2 inches in diameter.

Pour 3 tablespoons of oil onto each of 2 rimmed baking sheets.  Place the sheets in the oven and heat until just smoking, about 8 minutes. 

Meanwhile, prep the onion rings.  Working 1 at a time, dredge each onion ring in flour, shaking off the excess.  Dip the rings in he buttermilk mixture, and allow the excess to drip back into the dish (I used a fork for this step, and it worked wonderfully).  Drop the onions in the crumb mixture, turning rings to coat evenly.  Transfer the coated rings to a large platter or baking sheet.

Remove the baking sheets from the oven and carefully tilt them to coat evenly with the oil.  Arrange the onions in a single layer on the sheets.  Bake, flipping he onion rings and switching and rotating the position of the sheets halfway through baking, until golden-brown on both sides, about 15 minutes.  Briefly drain the onion rings on paper towels before serving.

Hawaiian BBQ Pork Pizza

This year for Christmas, I surprised Joey with a smoker.  I have to admit that this was partially a selfish gift, because I think I am just as excited over the possibilities as he is.  To break it in, we decided to smoke a Boston butt on New Year's Eve.  He left the rub and sauce(s) up to me, and he manned the smoker.  We were both fairly nervous, since neither of us really know what we're doing, but it turned out beautifully!  Smoky, flavorful, and tender.

We had my sister and her family staying with us for the holiday, and between 4 adults and 2 children, there wasn't much left over.  Thankfully there was enough for at least one dinner though.  I really prefer to reinvent certain foods into leftovers rather than just reheating, so I was excited to try a fun dish with the leftover pulled pork.

BBQ chicken pizza is fairly common on the menu of any pizzeria these days, so I thought I'd make my own version with pulled pork.  Luckily, we had enough sauce left over to use as the base, and then I just layered the pork, red onion, and pineapple, and finished with a mixture of smoked Gouda and mozzarella.  I thought about using cheddar in place of the Gouda, but I just really love Gouda.  When it was out of the oven, I sprinkled some chopped scallions over the top before serving.

What's funny is that I formulated what to put on this pizza while walking around the grocery store, and then when I got home, I looked up a few pizza menus to see what they include - it turns out this is almost exactly like the BBQ Chicken Pizza at California Pizza Kitchen!  I have had that pizza many times, so I must have subconsciously known what to use as toppings.

We really really loved this pizza.  The crust was nice and crispy, thanks to my new pizza stone, and the flavors of the pork, bbq sauce, pineapple, and cheese just played off of each other wonderfully.  Joey is already talking about smoking pork again this weekend, and I know just what I'll do with the leftovers.


One Year Ago:  Garlic and Herb Ciabatta Bread

Hawaiian BBQ Pork Pizza
Pink Parsley Original, apparently inspired by CPK
makes 1 pizza

• pizza dough
• 1/2 cup BBQ Sauce
• 1 cup pulled pork, finely shredded or chopped
• 1/2 medium red onion, halved and thinly sliced (about 1/2 cup)
• 1/2 cup 1-inch pineapple chunks
• 1/2 cup shredded mozzarella
• 1 cup shredded smoked Gouda
• 2 Tbs chopped scallions

Place pizza stone in oven and preheat to 500 degrees for at least 30 minutes.

On a large square of parchment paper, stretch and roll pizza into a 12-14 inch circle.  Brush the outer edge with olive oil.  Spread the BBQ sauce over the dough, then layer the pork, onion, and pineapple.  Sprinkle the cheese evenly over the top. 

Transfer the pizza (on the parchment) to the heated pizza stone, and bake 10-12 minutes, or until the crust is golden-brown and the cheese is melted.  Sprinkle scallions over the top.  Allow to cool 5-10 minutes, slice, and serve.

Blue Cheese Cheesecake with Pear-Onion Jam

Cheesecake is one of my all-time favorite desserts.  Classic cheesecake, pumpkin cheesecake, chocolate cheesecake, fruity cheesecake, carrot cheesecake, gingerbread cheesecake, red velvet cheesecake... I've made them all and loved them all.  And while I have seen several recipes for savory cheesecakes, they've always seemed a little too "out there" for me.  I feel like having an unappetizing cheesecake is terrible because let's face it - a cheesecake is huge, and that is a lot of food going to waste.  So I've always shied away from them, even though I was intrigued.

That is, until a few weeks ago.  Some of the women on my street get together every so often for girls' night; we all bring appetizers and drinks, and basically we sit around and gossip and chat until the wee hours of the night.  Our most recent night however, posed a small dilemma.  We were going to be at Georgia Tech all day tailgating and going to a football game, so we weren't expecting to be home in time for me to spend a lot of time making a dish.  Therefore, I wanted to have something that I could make ahead of time.  I searched and searched for something that appealed to me and that would appeal to my friends (who all LOVE food, so I didn't want to do something plain or generic).  Finally I stumbled upon this blue cheese cheesecake.  Jackpot!

I bought a really nice blue cheese from Whole Foods since it played such a starring role.  As the cake baked, I prepared the pear-onion jam, then I refrigerated both components separately.  The end result was so delicious.  The pungent blue cheese flavor was definitely prominent, but was contrasted nicely by the tangy cream cheese and sweet pear-onion jam.  There are so many adaptations as well.  Use goat cheese instead of blue cheese, replace the asiago with parmesan, use gruyere... and as for the jam, fig-onion jam would be lovely, as would a jam of apples.  I absolutely loved this, and couldn't resist snacking on it all night long. 

Luckily, we ended up having so much food that there was enough leftover for me to put out a big wedge as an appetizer for our Fake Thanksgiving dinner the next day.  Served with crackers and apple slices, this makes a great appetizer for nibbling, and I think it would make an absolutely lovely addition to a cheese tray as well. 


Blue Cheese Cheesecake with Pear-Onion Jam
adapted from Culinary Concoctions by Peabody

• 3 (8-ounce) packages cream cheese, softened to room temperature
• 8 ounces blue cheese, crumbled
• 6 ounces Asiago cheese, shredded
• 4 large eggs
• 1/4 cup heavy cream
• 1/4 tsp freshly ground black pepper

Preheat the oven to 350 degrees.  Grease a 9-inch springform pan.

In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, asiago, and blue cheese until smooth and creamy.  Add the eggs, one at a time, beating well after each addition.  Add the cream and pepper and mix to combine. 

Pour the mixture into the springform pan and bake uncovered, in a water bath, until browned on top and barely set in the center, 45 to 50 minutes.  Cool completely and refrigerate several hours or overnight before serving.


Pear-Onion Jam

• 4 cups onions, diced
• 2 tsp olive oil
• 2 cups peeled and chopped pears
• 2 Tbs raspberry or pear vinegar
• 1 cup brown sugar, lightly packed
• 1/4 tsp kosher salt
• pinch cayenne pepper

Saute onions in the oil over medium heat until softened and browned. Reduce heat and cook an addtional 10-15 minutes, until they are beginning to caramelize.  Add the pears, vinegar, brown sugar, salt, and cayenne.  Cook until pears are slightly softened but still crisp. 

Using a slotted spoon, remove the pears and onions from the skillet into a medium bowl, leaving behind as much of the liquid as possible.  Increase heat to medium and cook until the mixture has thickened into a glaze.  Mix into the pears and onions, cover, and refrigerate until ready to serve.

To serve, pour the pear-onion jam over the cheesecake, then remove the sides of the springform pan.  Serve with crackers, bread, or apple slices.

BB: Onion & Fennel Soup Gratin

I hope everyone had a happy Thanksgiving!  Honestly, it is days like this that make me regret signing up for NaBoPoMo.  I have spent the day shopping and hanging out with family, and here it is 10:30 PM, and I've yet to write a blog post.  I would love to go sit on the couch and watch tv with Joey, but I am committed, darn it! 

So anyway, one of this month's Barefoot Bloggers recipes is an updated version of an old classic - French Onion Soup.  It is one of my favorite things to order in a restaurant.  I love the gooey, melty cheese, the bread, sweet onions, and flavorful broth.  But let's be honest:  the bread and the cheese are the best part.

This is a pretty standard recipe, it just replaces some of the onions with fennel.  I am actually not a huge fan of fennel, but I've decided that I like it if its cooked, but don't care for it raw.  In this soup, it just adds a bit of extra sweetness and a nice depth of flavor to add to the caramelized onions.  A perfect soup for the cold weather, and a great recipe to have in your repertoire. 


Onion and French Onion Soup Gratin
The Barefoot Contessa, How Easy is That?
serves 4 to 6

• 4 Tbs unsalted butter
• 1/4 cup olive oil
• 3 lbs Spanish onions, halved and sliced 1/4 inch thick
• 2 lbs fennel, tops and cores removed, sliced 1/4 inch thick
• 1/2 cup dry sherry
• 1/2 cup brandy
•  1 1/2 cups dry white wine
• 7-8 cups beef broth
• 3 bay leaves
• 1 Tbs kosher salt
• 1 1/2 tsp freshly ground black pepper
• 1 small sourdough or white French boule, crusts removed and sliced 1/2 in thick, toasted
• 4 to 6 oz. Gruyere cheese, grated

Heat butter and olive oil in a large stockpot over medium-high heat.  Add the onions and fennel, and cook  over medium heat 30-45 minutes, stirring occasionally, until the onions turn golden-brown.

Add the sherry and brandy, scraping up the browned bits in the pan, and simmer uncovered about 5 minutes.  Add the broth, bay leaves, salt, and pepper,and bring to a boil.  Lower the heat, and simmer uncovered for 20 minutes.  Remove the bay leaves and taste for seasoning.

Preheat the broiler and ladle the soup into heat-proof serving bowls.  Top with the toasted bread, sprinkle generously with grated cheese, and broil for 3 to 5 minutes, until the cheese is melted and bubbly.  Serve hot.

Roasted Mushroom and Chorizo Salad

Another hit from Mexican Everyday!  This was a salad that was hearty enough to serve as a main course.  Joey doesn't typically like to eat salad as dinner, but he said he really liked this.  And what's not to like?  Chorizo, mushrooms, caramelized onions, cheese?  All good things.  Plus, it comes together in just 20 minutes.  This is served with a light lime vinaigrette, but I really think it would be fine with just a squeeze of lime juice; the mushrooms and chorizo have so much flavor on their own.  Serve this with a piece of warm crusty bread, and you've got a perfect dinner.


Roasted Mushroom Salad with Spinach and Chorizo
adapted from Rick Bayless, Mexican Everyday
serves 4

• 8 ounces fresh chorizo, casings removed
• 4 cups (8 ounces) sliced mushrooms (I used the gourmet mix that my grocery store sells)
• 1 large red onion, halved and sliced into 1/4 inch slices
• 8 cups (about 8 ounces) salad spinach, washed, and stems removed
• 2 Tablespoons olive oil
• 2 Tablesoons freshly squeezed lime juice
• 1/2 teaspoon dried oregano
• salt and pepper
• 4 ounces queso fresco or feta cheese, crumbled

Heat the oven to 425.

Break the chorizo into clumps and scatter on a baking sheet with the mushrooms and onions.  Toss with 1 teaspoon of olive oil, and season with salt and pepper.

Bake for 10 minutes, then stir to break up the chorizo.  Bake an additional 10 minutes, and remove from the oven.

Mix together the olive oil, lime juice, oregano, 1/2 teaspoon salt, and 2 Tablespoons of water in a microwave safe container.  Microwave on high for 30 seconds and whisk to combine.

Toss the spinach with the dressing, and divide into 4 dishes.  Top with the roasted mushrooms, onions, and chorizo, and sprinkle with cheese.  Serve immediately.

Vidalia Onion and Gruyere Tart

I have had this recipe saved from May's Southern Living all summer, and I am just now getting around to making it. A few week's ago we had Joey's parents over for dinner to thank them for watching Caroline. We started with the zucchini bruschetta, and I served this tart and a pork tenderloin with peach and tomato chutney. Sadly I will not be blogging this, as we didn't take a picture :-( I guess that means I will have to make it again. For dessert I served Arnold Palmers. Overall, it was a great meal.

This tart was a great side dish. Being from Georgia, I of course love Vidalias, and being a human, I of course love pie crust and Gruyere. So you can't go wrong. This was a little messy to serve, but no one seemed to mind. I think it would also be great as the main course for a light lunch, served with a salad.

If you don't have access to Vidalia onions, just use sweet onion and add a little sugar while caramelizing. Also, this seems like a lot of onions, but they will cook down significantly.

Rustic Vidalia Onion Tart
adapted from Southern Living, May 2009

• 2 Tablespoons butter
• 4 medium-sized Vidalia onions, halved and thinly sliced (about 6 1/2 cups)
• 1 1/2 teaspoons chopped fresh rosemary (other herbs can be subbed)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 recipe pie dough, or 1 refrigerated pie crust
• 1 egg white, lightly beaten
• 3/4 cup (3 oz) shredded Gruyere cheese (can sub Swiss cheese)

Preheat oven to 425. Melt butter in a large nonstick skillet over medium-high heat. Add onion, salt, and pepper (and sugar if necessary). Stirring occasionally, cook 8-12 minutes, or until tender. Reduce heat to low and cover; cook an additional 5-10 minutes, or until onions are browned and caramelized. Stir occasionally while cooking.

Shape pie crust on a lightly floured surface by rolling out into a 12-inch circle. Do this on parchment paper to make the transfer to a baking sheet easier.

Brush with egg white, and sprinkle 1/2 cup cheese over dough. Top with onions, leaving a 2 1/2 inch border. Sprinkle remaining cheese, and fold the pie crust over the edge of the onions, pleating as you go. Leave a 4-inch wide opening in the center. Brush crust with egg white.

Bake at 425 on the bottom rack 17-19 minutes, or until crust is golden-brown and cheese has melted. Let stand 5 minutes before serving.