THE DC DARLINGS LOVE TILLAMOOK
We’ve been so excited to share with you our new favorite line of dairy products, Tillamook! A lot of you are already fans of their delicious products, but it has just arrived to DC so we are finally in on the craze – and yes, it really is worth the hype!
ICYMI: Tillamook is a creamery from Portland, Oregon that’s been making all-natural dairy products for over 100 years. Their cheese and ice creams are SO rich and creamy. We simply can’t get enough!
To celebrate the arrival of the Oregon-native Tillamook in Washington, DC, we had the opportunity to attend a VIP preview of #MeltyFest, a 4 day festival taking place at Little Red Fox and Wunder Garten where they’re dishing out exclusive Tillamook treats to introduce us Washingtonians to the award-winning dairy products they’ve been making all the way over there in Oregon!
We got to try lots of special treats at the Tillamook Menu Takeover at Little Red Fox. Our personal favorites were the Black Truffle Mac N Cheese (featuring Tillamook Extra Sharp White Cheddar) & the classic Grilled Cheese (featuring Tillamook Sharp Cheddar Slices)!
We are both obsessed with ice cream (for real, it’s Molly’s favorite food) and Tillamook ice cream is seriously THE BEST. So creamy. So delish. So we obviously couldn’t pass up a Tillamook ice cream sandwich!!
Chef Matt Carr from Little Red Fox kindly shared with us a delicious breakfast burrito recipe you can make at home using Tillamook cheese!! If you want to wow your friends you DEFINITELY want to make this!! My fiance was blown away!
LITTLE RED FOX BREAKFAST BURRITO RECIPE
Credit: Chef Matt Carr
Makes ~8 burritos
INGREDIENTS
Potatoes, preferably Yukon gold, 6
Eggs, dozen
Tillamook Cheddar, Extra Sharp, 8 slices
Fresh corn (or frozen if not available fresh), 1 pint
Black beans, canned, 1 pint
Canola Oil (or vegetable oil), as needed
Flour tortillas, 12″, 8 each
Hot sauce, as needed
PREP
- Warm oven to 400 F.
- Cut potatoes into large squares and place in salted water. Bring to a boil and simmer until fork tender.
- Drain water and place potatoes on a sheet tray lined with parchment. Generously coat with canola, salt and pepper. Bake at 400 F until golden brown and caramelized.
- Cut corn fresh off the cub. Place in simmering salted water until tender. Drain.
- Toss corn with black beans (rinsed) and add 2 T of cumin, salt and pepper to taste.
- Break eggs into bowl. Use immersion blender (or a fork) to mix until liquid is homogenous.
MAKE IT HAPPEN
- Add canola oil to a large non-stick pan on high heat. Toss in potatoes & egg mix.
- Move eggs around pan continuously to avoid any browning.
- Once eggs come together, lower heat and toss in corn / bean mixture & Tillamook Cheddar (break up slices with your hand into smaller pieces, so it melts faster)
- Once cheese is melted, it’s ready to serve.
- Heat flour tortillas, one at a time, over open flame of the range. About 5 seconds on each side.
- Scoop 1 heaping cup of the burrito mix into each tortilla. Drizzle with your favorite hot sauce and then wrap tightly in a hot tortilla. We use our house made hot sauce, which contains smoked chilis and tomatoes, to add a really nice sweetness and kick.
We’re so happy to be able to shop for Tillamook products in DC now.
We know you guys are gonna love them too!!
Find out where you can buy Tillamook products by visiting the link here:
https://www.tillamook.
