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  • 4/12 Nat Grilled Cheese 4

    From Dave Drum@1:2320/105 to All on Mon Apr 10 14:41:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Classic Tillamook Grilled Cheese
    Categories: Five, Breads, Cheese
    Yield: 4 servings

    8 sl Fresh white bread
    16 sl Tillamook Sharp Cheddar
    - Cheese
    4 oz Softened unsalted butter

    MMMMM---------------------------TOOLS--------------------------------
    Cookie sheet pan
    Cutting board
    Saut|- pan

    Set oven @ 300-|F/150-|C. Place a cookie sheet pan in the
    oven.

    Place 4 slices of bread on a cutting board. Place 4
    slices of cheese on each slice of bread.

    Cover with the other slice of bread. Spread softened
    butter on the top and bottom of the finished sandwich
    with pastry brush or butter knife.

    Heat a saute pan on the stove over medium heat. Place
    each sandwich in saut|- pan and toast evenly on each
    side. Then place one by one in the oven on the cookie
    sheet until they are all melted.

    By Chef Sarah Schafer

    RECIPE FROM: https://www.tillamook.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... The D.E.A. destroyed my last herb garden!
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  • From Dave Drum@1:3634/12 to All on Thu Apr 11 17:37:00 2024
    April 12: National Grilled Cheese Sandwich Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Big Kahuna's Grilled Cheese
    Categories: Breads, Cheese, Vegetables, Chilies
    Yield: 4 Servings

    4 Poblano or Anaheim chilies
    - (or canned whole green
    - chilies)
    1/4 c White vinegar (opt)
    1/2 Onion; thin sliced
    1/4 c Mayonnaise NOT Miracle Wimp
    1/4 c Dijon mustard or Mr Mustard
    8 sl Swirl rye bread
    12 sl Provolone or Harvati cheese
    2 Ripe tomatoes; sliced
    8 sl Cheddar
    1/2 c Butter; softened

    Begin by roasting the chilies over the flame on your
    stovetop (or under the broiler) until the skin is
    totally blackened (if using fresh). When the chilies are
    totally charred, throw them into a plastic bag. Seal and
    allow them to steam and cool.

    Next, pour the white vinegar over the sliced onion and
    let it sit awhile. This lowers the "sharpness" of the
    onion and leaves a nice sweetness. (optional)

    FINALLY, MAKE THE SAUCE: equal amounts of mayonnaise and
    Dijon. In this case simple mis better.

    To make the sandwiches, scrape the blackened skin off
    the chiles. Scrape out the seeds, too, so you'll wind up
    with big pieces of roasted green chiles.

    For each sandwich, generously spread 2 pieces of bread
    with the sauce. Lay on 2 slices of provolone, 2 slices
    of tomato, 2 slices of Cheddar... a nice layer of
    roasted green chiles... a few red onion slices... and
    one more slice of provolone just to hold it all
    together.

    Top with the other slice of bread and spread outside
    with a good amount of butter.

    Toast the sandwich in a skillet over medium-low heat
    until the cheese is thoroughly melted inside.

    Be careful not to burn the bread!

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... There's nothing moister. Than an oyster!
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