How to make a Grilled Cheo.

[Cheomesh]

A Grilled Cheo is a variant of the Grilled Cheese sandwich.  I was raised on American cheese, which in European nations is child abuse.  Unfortunately, we barbaric savages have no such thinking here and most of my cheese experience revolves around it.  Having this experience, I've found ways of improving it.  One thing that goes good with -any- cheese is sweet basil, and this started off as just a grilled cheese with basil sandwich.

You will need:

White sandwich bread
Margarine (soft is better than stick)
2 slices of American Cheese
1 teaspoon of dried sweet basil
1 teaspoon of crushed red pepper
1.5 teaspoons of Parmesan cheese

1. Heat pan over medium flame. Reduce to low flame when a small bit margarine melts on contact.
2. Put a thin layer of margarine over two slices of sandwich bread.
3. Place one piece of bread into the pan, margarine side down. Immediately place a slice of American cheese on it, creating an open faced sandwich.
4. Sprinkle on your Parmesan, red pepper and basil.
5. Place the second slice of American cheese over top.
6. Place second slice of bread on top, margarine side up.
7. Flip and grill each side until golden brown.
8. Garnish with a bit of Parmesan, if you like.

Goes good with tomato dishes like tomato soup. My favorite is simply a cool spaghetti sauce dip.

M.

[TheMeanestGuest]

American cheese is child abuse anywhere.

[Tangential]

Having made and eaten this just now, I find myself compelled to vouch for it's deliciousness.

[Nomadic]

This recipe looks quite delicious and I shall try it next time I have grilled cheese. In the meantime I feel compelled to put forth my recipe for a scrambled nomad sammich.

Scrambled Nomad Sammich
2 slices of Sandwich Bread (white or wheat)
Soft Margarine
2-3 Large Grade A Eggs
Your choice of 2 different shredded or ground cheeses
1 Tablespoon vegetable oil
3-4 Tablespoons 2% reduced fat milk

1] Beat eggs together with milk, several pinches of cheese, a tiny bit of margarine, and any spices you would like (ground black pepper is best) until you have a creamy yellow mixture. Place bread slices in toaster (don't toast just yet though)
2] Pour vegetable oil into a small saucepan, spreading around to make sure the pan gets full oil coverage. Place on stove, turn heat on medium-high (or equivalent).
3] Pour mixture into center of pan and slowly stir with spatula.
4] Continue to stir, as eggs cook they will begin to solidify on the spatula. When you have a large chunk of solid egg break it loose and then pick up your stirring, scraping the sides and bottom of the pan.
5] Once the egg is largely solid use the spatula to chop it up into smaller pieces, continue stirring it around the pan, flipping it over to get even cooking as needed.
6] When the egg begins to seem slightly dry in appearance (with just a small bit of watery sheen) it is ready. Take the pan off the burner and begin toasting the bread.
7] When the bread finishes toasting take out and butter both slices with margarine. Take eggs and place on top of bottom slice, put top slice above this. Stick toothpicks near opposite corners and make a diagonal cut.
8] Omnomnomnomnom

[Mason]

Mandarin Orange Risotto

some chix stock
arborio rice
shallots

 get a large pan almost smoking hot
 throw in the shallots , do not fucking burn them
 throw in the arborio rice stir. stir. stir.
 add chicken stock, stay with the pan, this is not boiled  
 rice.
 Use a plastic spatula to keep the rice moving, adding chicken stock slowly until the rice is tender. Reserve some stock for later.

 Add mandarin oranges as needed.
 Add dry Vermouth, (it will burn off)
 There should be some extra juice from the oranges(especially if its the canned shit, if not keep some chix stock seperate) use orange juice to add liquid to the rice until done.
 Salt.
 Fold in parmesan cheese.

 If you do not like risotto you are fucking crazy.
 

[Nomadic]

Mandarin Orange Risotto

some chix stock
arborio rice
shallots

 get a large pan almost smoking hot
 throw in the shallots , do not fucking burn them
 throw in the arborio rice stir. stir. stir.
 add chicken stock, stay with the pan, this is not boiled  
 rice.
 Use a plastic spatula to keep the rice moving, adding chicken stock slowly until the rice is tender. Reserve some stock for later.

 Add mandarin oranges as needed.
 Add dry Vermouth, (it will burn off)
 There should be some extra juice from the oranges(especially if its the canned shit, if not keep some chix stock seperate) use orange juice to add liquid to the rice until done.
 Salt.
 Fold in parmesan cheese.

 If you do not like risotto you are fucking crazy.
 

I fully endorse this recipe. Furthermore I posit that this thread should be renamed "The CBG Cook Book"

[Mason]

I posit that this thread should be renamed "The CBG Cook Book"

 I concur.

 P.S.

 I was shit-faced when I typed that.

 [ic=Chix Corn Chowder]

 1# nice thick slice smoked bacon. (Should be available in specialty section , or local butcher usually has some.)
 1# Boneless skinless chicken Breast. Grilled if possible, if not just boil it, Drain, cool.
 1 Large White or Yellow Onion
 1-2 Bell Peppers. Preferably red. The green ones don't have enough taste for me.
 1# misc. Vegetables. Carrots, peas, corn etc. It's called corn chowder but it doesnt matter.
 4 qts Heavy cream.
 4 qts. Half and Half
 Salt. Pepper. Garlic Powder. Onion Powder. (these are done all to taste in my kitchen)
 Corn Starch. (Using cornstarch can be tricky. Mix the dry with COLD water or you will get clumps. Realistically, you have to add corn starch as needed.)

 1. Sweat the bacon,peppers and onions in large pan over low-medium heat. Use just a little oil(vegetable is fine)to get it going, but a lot of the fat will come off the bacon.  [note]I use a rondo pan at the restaurant, its shallower than a regular stock pot, so it disperses the heat better. [/note]
 2. Drain off as much of the fat/oil as you can once the bacon is cooked all the way through.
 3. Add your cream/half and half. Simmer.
 4. Add your chicken and any vegetables you want.
 5.Salt/pepper to taste. I go heavy on the salt.
 6. Add your thickening agent. This could be corn starch as mentioned above, or, if we have leftover mashed potatoes at the restaurant, I would take some of the liquid from the soup, and whisk in luke-warm mashers. Then add the sluree back to the main pot. If you use a corn starch sluree, be careful not to add to much.

 And thats it. Just make sure you get all the fat/oil out of the pan before adding the cream.

 [/ic]
 

 

[Nomadic]

I posit that this thread should be renamed "The CBG Cook Book"

 I concur.

 P.S.

 I was shit-faced when I typed that.

 [ic=Chix Corn Chowder]

 1# nice thick slice smoked bacon. (Should be available in specialty section , or local butcher usually has some.)
 1# Boneless skinless chicken Breast. Grilled if possible, if not just boil it, Drain, cool.
 1 Large White or Yellow Onion
 1-2 Bell Peppers. Preferably red. The green ones don't have enough taste for me.
 1# misc. Vegetables. Carrots, peas, corn etc. It's called corn chowder but it doesnt matter.
 4 qts Heavy cream.
 4 qts. Half and Half
 Salt. Pepper. Garlic Powder. Onion Powder. (these are done all to taste in my kitchen)
 Corn Starch. (Using cornstarch can be tricky. Mix the dry with COLD water or you will get clumps. Realistically, you have to add corn starch as needed.)

 1. Sweat the bacon,peppers and onions in large pan over low-medium heat. Use just a little oil(vegetable is fine)to get it going, but a lot of the fat will come off the bacon.  [note]I use a rondo pan at the restaurant, its shallower than a regular stock pot, so it disperses the heat better. [/note]
 2. Drain off as much of the fat/oil as you can once the bacon is cooked all the way through.
 3. Add your cream/half and half. Simmer.
 4. Add your chicken and any vegetables you want.
 5.Salt/pepper to taste. I go heavy on the salt.
 6. Add your thickening agent. This could be corn starch as mentioned above, or, if we have leftover mashed potatoes at the restaurant, I would take some of the liquid from the soup, and whisk in luke-warm mashers. Then add the sluree back to the main pot. If you use a corn starch sluree, be careful not to add to much.

 And thats it. Just make sure you get all the fat/oil out of the pan before adding the cream.

 [/ic]
 

 

[Mason]

[ic=She Crab Soup]
1 cup minced green peppers
1/2 cup chopped parsley
1 cup olive oil
2-3 chicken bouillon cubes
2-3 (any) seafood bouillon cubes
2 tsp hot sauce
2 tsp granulated garlic
2 tsp old bay seasoning

 Sweat the above in a large stock pot, stirring occasionally.
 
Add:
  3qt heavy cream
  3qt half and half

 Simmer.
 
 Add salt and pepper to taste.
 Add lump crab meat as desired.
 Cornstarch to desired consistency.
[/ic]