Posted at 10:40 am , on September 6, 2018
Summer is almost over and I’m not ready to let it go. I still have places to explore, farmers markets to visit, things to grill outdoors. I’m just getting used to the daily routine of being in a new home, getting familiar with new surroundings and finding my way around a new kitchen. For others it probably would be a breeze, but for me it takes time. Yes, summer is leaving and fall is just around the corner. It won’t be long before summer grilling turns into fall baking and soups for the soul. It may be late in the summer but I’m still enjoying the farm grown tomatoes which highlight this incredible grilled cheese. Envision crisp bacon strips, tomato slices and grated cheese between two slices of Josh’s artisan bread, toasted on a hot cast iron comal. That makes one great sandwich! And for a slightly different taste, add a few slices of avocado. Maybe next time I’ll try a fried egg on top, I can only imagine how good that would be!
Posted at 12:26 pm , on August 7, 2018
Joe and I are enjoying being back in Albuquerque and trying some of the local restaurant favorites. While I cook most of our meals during the week, on the weekend we try to get away from the daily grind and nearly always go out for a bite to eat. One Saturday we tried a new place, at least it’s new to us called Filling Philly’s. They feature steak and chicken philly cheese steaks as well as meatball sandwiches. But what caught our eye was the Green Chile Philly. I can tell you my mouth was watering just reading the description. And it didn’t disappoint, It was delicious!! The distinct difference between my cheese steak and Filling Philly’s is the cheese sauce. They use cheese whiz which does taste good but I envisioned a creamy Oaxaca cheese sauce. Oaxaca cheese melts so creamy and makes the best cheese sauce and dips. I especially love it paired with green chile. My love of cheese steaks have no bounds, this one has to be one of the best!
Posted at 9:41 am , on July 22, 2016
I love burgers, all kinds of burgers, even burgers that take on a different identity. Occasionally I come across a menu that serves a burger with a fried egg on top. I’m not sure an ordinary burger with a fried egg is that appealing to me but I did start to consider the possibilities. The burger that kept coming to mind was an enchilada burger with a fried egg dripping yolk over the sides with melting cheese and a ground beef patty drenched in chile. I’m partial to red chile enchiladas, but Joe prefers green so I made one of each. There’s no way to pick these up and take a bite without something good dripping from you chin so it’s best to eat with a knife and fork. I promise, these burgers taste delicious and are by no means ordinary!
Posted at 11:17 am , on April 22, 2016
There’s nothing better than freshly made warm flatbreads. For years I’ve been making batches of flatbreads that I could store in the fridge. My boys loved them because they could make a quick pizza or stuff them with taco meat and cheese. They can be cut into triangles and toasted for fresh pita chips that can be dipped or topped with all sorts of things. What I had in mind this time was a gyro using skirt steak. I marinated bite size pieces of steak and stir fried it in my mini wok. Chicken or pork can be substituted for the steak as well. Add some sliced onion, chopped tomato and a dollop of tzatziki sauce and you’ve got a fresh meal that tastes every bit as good as if you had gone out to a restaurant.
Posted at 1:10 pm , on January 22, 2016
I’m taking a break from the winter soups and pastas. Most of the time it’s just Joe and I at the kitchen table and we enjoy a good sandwich as much as anything. I picked up a skirt steak and some veggies to make my version of the Philly Cheese Steak sandwich. Stir frying the steak and veggies makes such a quick and easy meal. I have a mini wok that I love to use for just the two of us. It’s seasoned just like a cast iron skillet and everything tastes so good in it. Philly cheese steaks are traditionally served with onions, mushrooms and green bell peppers but I personally love the taste of the sweet ornamental peppers. I can say without a doubt that these peppers add a great new taste to an already famous sandwich.
Posted at 1:42 pm , on December 4, 2015
I had this sandwich in mind when I made the Spicy Brown Sugar Bacon. It may be the ultimate chicken sandwich with so many layers of flavors to tempt your taste buds. The grilled chicken is seasoned with some chiles and spice. Then I topped it with a thick slice of tomato that’s been warmed on the grill, 3 slices of brown sugar bacon and an avocado cilantro mayo that brings it all together. And just one more thing, add some candied jalapenos on the side. It gives this sandwich a little kick of sweet heat. Here’s another idea, add olive oil to any leftover avocado cilantro mayo to make a salad dressing. Drizzled over a grilled chicken salad with brown sugar bacon crumbled on top would taste so good!
Posted at 9:01 am , on October 23, 2015
If you’ve ever been to Detroit you know that there is a Coney Island restaurant located every few blocks. You never have to look far to find one, just go down any street and you will eventually run into one. Each diner has an extensive menu with every kind of hot dog you can imagine plus a full breakfast menu and family style entrees too. The great thing about it is that the food is good and cheap. At least it was during the time that Joe and I lived there. My favorite thing was the Detroit Coney with Cheese Sauce. Oh, that gooey cheese sauce was so good! And finally I’ve found a recipe to make a homemade cheese sauce that captures that smooth and creamy taste. I’ve tried to make it with different cheeses and thickeners but it always came out with a texture that was gritty or chalky. The recipe posted on Serious Eats breaks down the science of how cheese melts. They also tested different variations like milk, cream cheese and mayo to make the perfect cheese sauce. They figured out the components which makes cheese sauce creamy like you might find at a Fuddruckers restaurant. You will find none of the background graininess in this sauce because it doesn’t require flour to thicken it. The scientific key has much to do with the concentration of milk fat. They discovered that evaporated milk is more concentrated with much of its water content removed. Combined with cornstarch to thicken the sauce makes the cheese melt silky smooth. Thanks to Serious Eats I can now make the perfect cheese sauce!
Posted at 10:06 am , on January 30, 2015
I’ve been craving steak and decided to stretch a ribeye into a meal for two with steak sandwiches. Instead of waiting for a warm day to grill outdoors, I decided to try Josh’s method of cooking a steak on top of the stove using the constant flip method. He has been trying all sorts of different foods and cooking techniques since he moved into his own place and he’s teaching this old cook some new tricks. Instead of cooking a steak and only turning it once, you turn it every 30 seconds in a smoking hot cast iron skillet giving it a more even browning and crusting on the outside and a warm pink center that is so tender it practically melts in your mouth. Once the steak was on it’s last 30 seconds I added some butter to the pan and some chimichurri and spooned it over the steak which added so much flavor. Grill some onion and tomato in the remaining chimichurri butter and you’ve got the makings for one impressive sandwich!
Posted at 8:28 am , on July 24, 2014
I made this chicken sandwich a couple weeks ago with a big red steakhouse tomato and it was fantastic. The flavors of grilled blackened chicken with smoked gouda cheese and chipotle mayo made it special. Joe and I loved it so much I promised to make it again soon. I went to the farmers market to pick up a tomato for the sandwich but changed my mind when I saw these big ole green tomatoes sitting out on display. Why not try something different . . . so I changed it up a bit by adding a fried green tomato slice for a tangy twist. For those who love fried green tomatoes, this sandwich will not disappoint, but if you are a traditionalist, by all means go with a big slice of summer red. You can’t go wrong either way. And if you can stand the heat of the oven, roast some potato wedges with a drizzle of olive oil, salt and your favorite herbs. It makes the best side kick to any sandwich!
Posted at 9:12 am , on June 6, 2014
Cameron is a kid of few words and rarely makes any requests for dinner. Recently he was out to eat and ordered a chicken salad wrap that he described as having big chunks of apples with dried cranberries, kind of sweet with lots of dressing. He asked if I could make it sometime and I told him I’d give it a try. Not having tasted it myself, I was left to translate his description into a recipe that would live up to his expectations. I searched several blogs to find a dressing that would go with what I had planned. The one that stood out was a slightly sweet dressing with a hint of citrus from “Cookbook Junkies“. My contribution was adding some sweet and spicy pecans to tempt the taste buds and give a little added crunch. I had a crusty artisan sourdough loaf that I sliced and toasted for sandwiches and also picked up some spring greens for a salad. We all thought it tasted pretty amazing and was a success according to Cam which I guess is really all that matters!