Hudson’s Gorgonzola Cheesecake

Courtesy of Executive Chef Ray Delgado!

You will need one 9” spring form pan for this recipe.

For the Crust:
Cornmeal ½ Cup
Water 1 Cup
Minced Garlic 2 tsp
Salt 1 tsp
Parmesan cheese ½ cup

For the filling:

Cream Cheese, room temperature 2.5 #
Gorgonzola cheese, room temperature 1#
Eggs, room temperature 5 ea.

To prepare the crust:

Bring water to a boil in a small saucepan. Add the garlic and salt and slowly stir in the cornmeal until smooth. Remove from the heat and add the cheese. Stir to combine and cool completely.

To prepare the Filling:

Using a stand mixer with a paddle attachment beat the cheeses until combined with no lumps. Add the eggs one at a time, allowing each to be fully incorporated before adding the next.

To assemble and bake the cake:

Preheat the oven to 325˚. If using a convection oven, reduce the heat to 300˚ and use the lowest fan setting.

Spray the inside of the spring form pan with pan spray and line the bottom with a round of parchment paper. Completely cover the outside and bottom of pan with tin foil.

Spread the crust mixture evenly across the bottom of the pan and pour cheese mixture over the top of crust. Cover the pan with a piece of foil.

Place the spring form pan inside another larger pan that has a raised edge. Fill the outer pan with cool water to create a water bath. Place pans in the oven and bake for 55-60 minutes or until the cake is firm. Allow to cool at least 1 hour at room temperature.

Slice and serve with grilled bread and good olive oil…
…Enjoy!

Hudson’s New Fall Menu

On October 15 Hudson’s Bar and Grill released their new menu for Fall 2009. Many changes took place for every meal period, as five new items were introduced for breaksfast, six for lunch, and eleven for dinner. One of the biggest changes was in menu prices, as now ten of the twelve entree items on the dinner menu are under $20.00. Ron Vansaghi, our Director Of Food & Beverage, explained “Hudson’s is known for being a great place for special occasions, but we also want to be known for a restaurant your can go everyday, and with having dinner entrees under $20 we believe you can.”

Some of the new items on the breakfast menu –
– Seared Scallop with celeriac mousseline, poached eggs, sauce choron, and house fries.
– Lobster & Brie Omelet.
– Linguisa & Goat Cheese Omelet.

Some of the new items on the lunch menu –
– Roasted Local Beet Salad with toasted hazelnuts, goat cheese, cherry tomato, and tarragon vinaigrette.
– Flat Iron Steak Sandwich grilled onions, smoked mozzarella, and harissa mint aioli.
– Grilled Prawns saffron mushroom barley, clams, mussels, and citrus aioli.
– Butternut Squash Raviolis.

Some of the new items on the dinner menu –
– Jumbo All Natural Scallops.
– Grilled Prawns with saffron mushroom barley, clams, mussels, citrus aioli.
– Spiced “Niman Ranch” Pork Chop.
– Flat Iron Steak with goat cheese & potato croquette, basil creamed spinach, and port wine sauce.

Executive Chef Ray Delgado is excited to share our new fall menu with you. Chef Delgado says that the grilled prawns, and “niman Ranch” pork chop are two of his new favorite dishes on this new menu. We invite you out to try for yourself, let us know what you think – we would love the feedback.

Northwest Wine

One thing that we like to feature here at Hudson’s Bar and Grill is the local wines. Hudson’s offer a large variety and no matter your tastes, you should be able to find a wine you enjoy here. We always like to be able to offer guests different websites that they can visit for more information regarding wine. One site to visit is Wine Press Northwest, this site is very good about learning about wine basics, information on wine, and of course wineries, and shops. Best of all is that they focus on wines in the Northwest – Washington, Oregon, Idaho, and British Columbia.

Visit their site here – www.winepressnw.com

Hudson’s Bar and Grill add online reservations

You can now request reservations at Hudson’s Bar and Grill on the website. Reservations made via the website cannot be accepted less than 24 hours before the requested time. All reservations will be confirmed by e-mail or phone. To make your reservations – Hudson’s online reservations

Hudson’s Bar & Grill Updates

Today, January 13th, 2009 our special is Grilled Columbia River Sturgeon, Millennium Farms Roasted Baby Turnips, Roasted Califlower Puree, Chive Oil and Browned Butter–only 24.00.  Elegant and satisfying.

Also remember Hudson’s Hour from 4-6pm daily.

Hudson’s Hour!

Join us for “Hudson’s Hour”* 

4:00PM-6:00PM Daily

 

Draft Beers $3 per Pint

Featured Wines $5 per Glass

 Drink Specials $5

Hudson’s Hour Plates $5 each

 

Barbecue Beef Sandwich slow braised with Hudson’s red eye barbeque sauce, house

Pickled, vegetables

 

Duck Tostada cumin scented black beans,

radishes, cilantro & lime sour cream

 

House Smoked Salmon BLT Mini’s thick-cut bacon, iceberg lettuce, tomato &

horseradish aioli

 

Steamed Mussels orange-saffron cream sauce,

 Grilled rustic bread

 

Hudson’s Calamari chipotle aioli &

cilantro-sweet chili sauce

 

House Cut Fries aged jack cheese, truffle oil

 

Beer Batter Onion Rings aged jack cheese,

House made cayenne ketchup

 

Grilled Red Potatoes and Yams

house made Harissa, crema fresca

 

Hudson’s Classic Caesar Salad

aged jack cheese, rustic croutons,

lemon-garlic Caesar dressing

Add Grilled chicken $2.50

 

*Hudson’s Hour Available in Fireside Lounge Only.

New Years Eve in Hudson’s Bar and Grill

Come join us this New Years eve for dinner, reservations are filling up fast!  To reserve your table or more information please call us at 360-816-6100.