Tag Archives: tomato

Life is Gouda: Trio of Grilled Cheese Sammies – Wisconsin

Today is National Grilled Cheese Day – a bona fide holiday if you ask us. Who doesn’t love an ooey, gooey, straight-from-the-griddle-to-plate melted cheese sandwich? Of course, Wisconsin is the natural pairing here as we’ve talked before about how Wisconsin has led the United States in cheese making for over a century. The Badger State produced a staggering 11.5 billion pounds of cheese in 2014.  Americans sure do love their cheese; we consume about 34 pounds of it annually.

Because we are celebrating the day in excess style we bring to you not, one, not two but three fancy-schmancy grilled cheese recipes. You’re welcome. First up is muenster, with tomato, avocado and bacon on whole wheat. If you like BLTs, you’ll love this combo.

Grilled Cheese with muenster, tomato, avocado and bacon on whole wheat

Next we have cheddar with fig preserves and caramelized onions on sourdough. This is for those of you who like a sweet/salty flavor profile.

Grilled cheese with cheddar, fig preserves and caramelized onions

Mmmmmm, look at all that melty cheese goodness (and if you look very closely you can see the back of the StateEats dog who licked up the fig preserves that dripped on the floor).

Last but certainly not least, we bring you mozzarella, pesto, and tomato on rustic Italian bread.

Grilled cheese with mozzarella, pesto, and tomato

One StateEats kid who is a carnivore extraordinaire took a bite of this sandwich and declared it “almost like a burger.” High praise, there.

Get yourself to Madison to attend the 2016 Wisconsin Film Festival, April 14-21, 2016.

Trio of Grilled Cheese Sammies

Ingredients

For Muenster with Tomato, Avocado and Bacon:

  • 2 slices whole wheat bread
  • 4 slices Muenster cheese
  • 2-3 slices tomato
  • 4 slices cooked bacon
  • Butter

For Cheddar with Fig Preserves and Caramelized Onions:

  • 2 slices sourdough bread
  • 4 slices cheddar cheese
  • 1-2 tablespoons fig preserves
  • 1-2 tablespoons caramelized onions*
  • Butter

For Mozzarella with Pesto and Tomato:

  • 2 slices rustic Italian bread
  • 2-3 ounces mozzarella cheese, sliced
  • 2 tablespoons prepared pesto
  • 2-3 slices tomato
  • Butter

Instructions

Place half of cheese on top of one slice of bread. Add fixings. Add remaining cheese, then bread. Generously butter both sides of sandwich. Cook on medium heat until cheese is melted and both sides of the sandwich are golden brown.

*To caramelize onions – slice one onion very thin, cook on medium heat with olive oil until onion begins to brown, stirring occasionally. Add a pinch of salt after 10 minutes. Cook another 10-15 minutes or until onions are a deep golden brown. Can add a pinch of sugar if desired to finish.

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Feeling Crabby: Crab Crostini Melts – Delaware

Delaware is the second smallest state, and while only 30 miles wide, it also has 117 miles of coastline. Beaches and the shore make up a big part of the state’s culture and we’ve talked before about how the blue crab is a vital part of the state’s economy.

Crab Crostini Melts - Delaware

We created this this lovely little appetizer for a recent pool party and it was a big hit. You can spend a lot of money on crab meat but since this is basically gussied up crab salad topped with tomatoes and Parmesan cheese, save your money for good cocktails.

If bird watching is your thing, check out Bombay Hook National Wildlife Refuge near Dover, with its stellar interpretive programs and photography opportunities.

 

Crab Crostini Melts

  • Servings: 8-12
  • Difficulty: easy
  • Print

Ingredients

  • 12 ounces crabmeat
  • 3 heaping tablespoons mayonnaise
  • 2 tablespoons red onion, diced
  • 2 tablespoons red pepper, diced
  • 3/4 teaspoon lemon zest
  • Pepper
  • Roma tomatoes, thinly sliced and cut in half
  • Parmesan cheese, grated
  • Paprika
  • Small baguette, sliced

Instructions

Preheat broiler. Slice the baguette and place pieces on a baking tray. Broil both sides, about 2 to 3 minutes or until golden brown. Combine first five ingredients. Season with pepper. Add crab mixture onto crostini. Top with a half tomato slice and then Parmesan cheese. Sprinkle on paprika. Broil again until cheese is melted, about 3 minutes.

Summer Staple: Cobb Salad – California

The Cobb Salad was supposedly invented by the owner of the Brown Derby restaurant in Hollywood, California. Legend has it that late one night in the 1930s, Bob Cobb threw some leftover ingredients

Cobb Salad - CA

together to feed theatre owner Sid Grauman. Alas, the Brown Derby, with its kitschy architectural appeal (shaped like a brown derby hat, natch) is no longer, but fans of this delicious summer salad can easily make it at home. The beauty of the Cobb is that it’s readily customizable. If you’re vegan, sub in tofu and chick peas instead of the chicken, eggs, cheese and bacon. The traditional Cobb is great, but even better is adding some extra veggies like cukes or radishes. We’ve even tried it before with grilled shrimp and added some freshly shucked corn. See? Versatile!

If you want to see some amazing works of art, check out the 23rd Annual Pasadena Chalk Festival, June 20-21, 2015.

Cobb Salad

  • Servings: 3-4
  • Difficulty: easy
  • Print

 Ingredients

For the salad:

  • Romaine lettuce, half a head, rinsed and torn
  • 1 bunch watercress
  • 2-3 hard boiled eggs, diced
  • 4-6 pieces bacon, cooked and crumbled
  • 1/3 cup blue cheese, crumbled
  • 2 chicken breast halves, grilled or oven baked, cut in cubes (or sauted firm tofu)
  • 2 tomatoes, diced
  • 2 tablespoons chopped chives
  • 1 avocado, diced
  • 1 cup chick peas (optional)
  • Other vegetables (optional – carrots, celery cucumber, green onion, radishes, chopped)

For the vinaigrette:

  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons red vine vinegar
  • 1 tablespoon water
  • 1/2 cup vegetable or olive oil
  • Salt
  • Pepper

Instructions

Make vinaigrette by placing all ingredients into a glass jar or cruet. Cover and shake well. Place romaine lettuce and watercress on serving plate. Add in rows egg, bacon, blue cheese, chicken, tomatoes and avocado. Sprinkle with chopped chives. Dress with vinaigrette. Serve immediately.