Grilled cheese is one of those things for a cold day.
Well here is a little different take on the normal grilled cheese.
The one in the front is made with grilled sweet onions on rustic bread with fresh mozzarella cheese, dipped in an egg wash and grilled in hot olive oil in a frying pan. The grilled onions were grilled with butter.
The one at the back is a Grilled Cheese Bruschetta Sandwich.
Small grape tomatoes cut up with minced garlic and minced sweet onions, drizzled with extra virgin olive oil and balsamic vinaigrette, with basil and parsley added in. Same bread was used as above and cheese with the egg wash.
Now I would like to say something about hot verses room temp on Grilled Cheese sandwiches. While some are fine at room temp, others are better hot. Case in point of these two sandwiches the Grilled Cheese and Sweet Onion is far better when hot and the Bruschetta one is much better at room temp, only because it has time to give the flavor of the bruschetta to the rest of the sandwich.
Being home sick can give you time to look at those things that have been showing up during the course of the month that you haven’t taken the time to look at.
The Tucci Cookbook Is one of those things. It was just released on the 10th of October. It has some amazing recipes inside. A few of the recipes have alternative ideas with them, which is something I always love. A few that I can alter myself, I may discuss in the upcoming months. Take a peek at this wonderful, making my mouth water cookbook.
Take a Devils food or Dark Chocolate cake mix and add, mini morsels or a couple squirts of Raspberry agave to it.
French Vanilla or regular white cake, take some chopped pineapple and sprinkle it on top and then let them find the surprising fresh taste inside.
Here’s a recipe for potato chips on the barbecue.
Take a couple different varieties, like round whites and new potatoes.
Cut them as thin as you can without seeing through them.
Place them in a well buttered, yes butter, cake pan, and place on upper self in barbecue.
Keep an eye on them and turn them often. For seasoning add a little Lawry’s Black Pepper Seasoned Salt.
This will go good with steaks or another favorite from the Dragonlance books Stag on Steel.
Marinade consists of 1 1/2 cups red wine (Burgundy is excellent but not cooking wine), 2 large pinches fried sage, 3 juniper berries crushed, 2 garlic cloves crushed, 1/4 cup pineapple juice, 1 shake of ginger powder, 2 pinches rosemary, 2 pinches thyme, 3 pinches dried parley flakes, 2 pinches celery leaves, salt and pepper.
For the Skewers: 2 to 3 pounds venison tenderloin, buffalo, pork, beef are all good. 2 Sweet onions, 1 green pepper, 1 16oz can chuck pineapple, 24 cherry tomatoes, 24 fresh mushrooms, banana peppers and jalapenos also fun to add to the mix.
A day before serving, mix red wine and the pineapple juice in a large, non-metallic pan. Stir in the rest of the marinade ingredients. Let mixture rest for about an hour. Slice tenderloin into 1 inch by 2 inch cubes. Rub with salt and pepper. Stir marinade after it’s hour is up and then add the meat. Coat all the pieces. Cover and refrigerate overnight, stir occasionally.
Prior to grilling, wall the vegetables and cut onions and peppers into large chunks. Drain pineapple. Alternate meat and vegetables on skewers. It’s said that onions are good neighbors to pineapples for meat. Grill over medium to low, until you have them to your liking. Serves about 6.
Easy fun dessert, Carmel Bubbles.
1 can of Pillsbury biscuits, 1/4 cup & 2 tbsp brown sugar, 2 tbsp & 2 tsp butter, 1 tbsp water.
Grease small cake pan. In sauce pan mix sugar, water and butter, stir over low heat till blended. Cut biscuits into quarters and roll pieces in sugar mixture then place in pan. You can either make this on the grill as well or place in a 450 degree oven for 10 to 15 mins. Turn out onto plate after removing from oven or BBQ and use fork until it cools down to split pieces apart.
As I was growing up my mother occasionally swiped my kids magazines, why you might ask, she found a good recipe.
Oh yeah she found a sour cream pancake recipe in one of my children’s digest magazines which was phased out in 2009.
Well even fiction and mystery novels have recipes in them now. A number of authors have taken to adding a theme to their books that have food in them.
It’s easy to find out who writes those on the web.
The Dragonlance series of books came out in the 1980’s. The series added two source books, Leaves from the Inn of the Last Home and More Leaves from the Inn of The Last Home.
Both books contain some wonderful recipes. Cookies, cake, bread, stews, vegetable dishes and more. Some granted you had to make some small changes unless of course you like lizard, lol.
One of my all time favorites is Fizban’s Fireball Chili.
The Original recipe goes like this, 1 pound beef cubed to 1 inch squares, 2 tablespoons flour. Marinade: 1 teaspoon Worcestershire sauce, 2 tablespoons paprika, 1 jar Tabasco sauce, 1/2 teaspoon Chinese hot oil, 2 teaspoon crushed red pepper.
One of the changed versions. 1 pound beef cubed into marinade of 8oz bottle Tabasco, 3 tablespoons Worcestershire sauce, 2 tablespoons paprika, 1 tablespoon cayenne pepper, 2 teaspoons crushed red pepper. Put together and marinade 24 hours to two days. Then in dutch oven or heavy pot add a little olive oil and cook one sweet onion chopped with banana pepper and a couple bell peppers and the marinade and beef and slow cook.When it’s done serve with sour cream, a fresh lime and tortilla flats or elven flat bread (recipe to follow).
Another version of this recipe can be found here.
I once added dark kidney beans and it was still a hit but be warned it’s called fireball for a reason.
The flat bread recipe also comes from this book and it’s I like the alternative version they also have in the book for the flour used.
2 1/2 cups flour (white, or 1 cup white and 1 1/2 cups rye or whole wheat), 1 package dry yeast, 1/2 cup warm water mixed with 1 teaspoon sugar, 1/2 cup warm water mixed with 1 teaspoon salt.
Gently sprinkle the yeast into the warm water with sugar, let stand about 10 mins then add the salt water and mix with one cup flour, once fully mixed and remaining flour. Knead dough for about 10 mins, then make about 6 potions roll out to a 1/2 to 3/4 inch circle and place on greased backing sheet . At 425 degrees bake until lightly brown around 8 to 10 mins, or you can fry them in a skillet, I like this method better.
Served with a good Ale or dark Stout.
Our goal here is to experiment with food. Take old and new recipes and try something different.
If you have ideas and wish to share them please let us know. We want to hear what you like or dislike.
Bring it to the table nothing is taboo when you play with food.