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Hi, my name is Carson, I’m a radio personality, and I like to cook. I’ve been cooking for a long time, and my goal with these videos is not only to get couples and families and fellow foodies in the kitchen but it’s also to demystify things you might be afraid to try otherwise. Today we are making something really, really good, it’s called blue chips cheese bread. This is a very simple recipe that I got from a restaurant in Columbia, Missouri called Mouris years ago, they serve this as an appetizer and every time I serve it for my guests they absolutely love it. It’s simple, it’s just a baget, we’ve got couple of different kinds of cheese, including a crumbled blue cheese, you can also use gorgonzola, I’ve got some nice fresh mozzarella that I’ve shredded up here, I’ve also got provollum, you can use the provollum or not, I like to combine the cheeses, and you know what, more cheese the better, right. So let’s have a come to cheeses moment, alright, we’ve also got garlic, butter, some nice tiger prawns here. These are big shrimp, and they’ve been deveined, which is nice, I’m just gonna peel them. I’m gonna sauté them in a little bit of garlic, and then we’ll assemble the blue chip cheese bread and you are absolutely gonna love this. As far as tools and materials are concerned, you gonna need a nice sauté pan, you’re gonna need a baking sheet to put the blue chip cheese bread almost stick in the oven. You know, if you’re gonna, obviously cut up your bread, you’re gonna need a bread knife, and that’s really about it. Alright, so I got some nice finely chopped garlic, you could use fresh, I prefer to use fresh actually, some people you can go to the store and buy the canned stuff already, the only problem with that, they already added oil to it, and other things, so, it’s not the same as fresh garlic. But I’m just peeling this shrimp real quick, I’m gonna throw them in here, and take them over the stove, and I’m gonna put them on a medium to high heat, so we can cook them, you know, relatively thoroughly, you want them obviously to be done. They’re gonna cook a little more in the, in the oven. We got our shrimp here, ready to rock. I’m gonna add a little bit of sea salt, and I’m gonna take this over to the stove. Alright, so, I’m sautéing the shrimp, lot of times, chefs will take couple cloves of garlic, smash them up, and put them in the olive oil, and then remove them, since this is kind of a garlic bread treatment, we’re gonna go ahead and leave the garlic in there. You see all the garlic in there, so it’s gonna really had some flavor to the blue chips cheese bread. We’re gonna cook this until they’re pretty much done, obviously they changed color when they are in the pan like this. Alright, these shrimp are almost done, and we’ll gonna get ready to put together our blue chip cheese bread. Alright, I’ve got my butter on the bread already, I like garlic, okay, so if you are not into garlic, don’t be shocked, I like to have lots of garlic on a blue chip cheese bread, so, you can do this real quick. Very simple, with the butter. Like I said guys, I mean, this is not, this is not a difficult recipe at all, and I’m sure that the chefs in the audience are gonna go, wow, that’s simple, but let’s face it, I mean this is a great tasting appetizer, it was served at a great restaurant that I used to eat at, and it’s so simple, you can do it at home. I’m gonna take the blue now, and put the blue on here on the bottom. I love a big hunk of blue cheese, whenever I serve my guests with cheese platter, frequently, we usually do that, in the beginning of the meal, or we even used it kind of as a, as a dessert when my friends come over, I put out several kinds of cheese. Blue is generally one of those. Alright, here you go, that simple enough right. let’s take our prawns, put it right there in the middle, right there in the middle, this is so simple guys. Alright, let’s do a little mozzarella, mozzarella. Try and keep as much as on the, the blue chips cheese bread as possible, so it doesn’t get baked to my pan, but, not gonna get too worried, if some ever ends up in the pan. I’m gonna do gorgonzola on the couple of these, these cheese slices, a little bit bigger than the bread, but I don’t care. So, I mean, you could tell by the amount of cheese and butter that I’m putting on this, this isn’t exactly a, you know, diet conscious meal, but life is too short for fake cheese. Everything in moderation as I always say, and occasionally in excess. Alright, so, there’s our blue chip cheese bread, I’m gonna go ahead and add a little bit of crack pepper. Just a little bit. Okay. I look a little messy now, but it’ll, it’ll look good when we get it out. Alright, so, I kinda clean them up a little bit, got some of the excess cheese off the baking pan, and they are ready to go in the oven at 425. We’re gonna cook them ‘til they’re nice and melty and bubbly and I’m thinking about 10 to 15 minutes, keep your eye on them. Alright, so the blue chips cheese bread has been in the oven at 425 for about 15 minutes, I started from the middle rack, and then I went ahead and moved it to the top rack, to kinda brown it on top a little bit, again you can use your broiler, I decided I just wanna bake it. So, I’m gonna go get them. So, there’s your blue chip cheese bread, again what I do, this is more of an appetizer than a course, so I’m just gonna plate these up on a big old platter. Look, how crispy and good that is. Alright, guys, once again there’s your blue chips cheese bread, a great appetizer course for your friends, for a tailgate party, or for a dinner party as well. I’m Carson, we’ll see you next time.