Meatless Monday - Grilled Cheese and Ramp Pesto Sandwiches

I recently learned that April 12 was National Grilled Cheese Day "here in the land of fake holidays," as Gothamist so cleverly noted. Well, then! Far be it from me to let such a momentous occasion pass unnoticed. 

As luck would have it, I'd already been looking for more ways to utilize my leftover Ramp Pesto, and incorporating it into one of the more sinful yet comforting sandwiches known to man seemed like a smashing idea. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto, Photo: NK

Turns out, our bright green Ramp Pesto with its bold, garlicky flavor and hints of Walnut and Parmigiana was the perfect foil to a gooey melange of mild Gruyere and tangy Asiago Cheeses. Diet this sandwich is not, but it is indeed a worthy way to interpret Grilled Cheese - or as I like to call it, the best thing since Sliced Bread. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto
Makes 2 Sandwiches

Photo: NK

Ingredients:
4  Slices Texas Toast of thick Brioche
1/4 Cup Ramp Pesto (Click HERE for Recipe)
1/4 Pound room temp Gruyere, grated
1/4 Pound room temp Asiago, thinly sliced
2 Tablespoons Salted Butter


Method:
Heat a large skillet over medium-low flame.

Place 4 slices of Bread on skillet and dot each with a 1/2 Tablespoon Butter. Wait until the Butter begins to melt and spread it with a knife around the Bread. Check bottoms of the Bread. Flip once it has become light golden brown.

Allow the other side of Bread to toast for a few minutes. Add an even mix of Gruyere and Asiago to two of the four Bread slices. 

Pull the remaining two Bread slices off the skillet and set aside. Continue to cook until Cheeses begin to melt. To help the Cheese melt faster, it's a good idea to lay the top of a pot over them to trap in the heat. I like to use a glass pot cover so I can see the progress.  

Meanwhile, spread the plain Bread Slices with an ample amount of Ramp Pesto. 

Ramp Pesto Spread, Photo: NK

Once the cheese has melted about 3/4 of the way through, place the Pesto slathered Bread slices on top of each of the two Cheese slices. 

Flip the Sandwiches again and press down on them lightly to fuse Sandwiches together. 

Continue to cook until Cheese is melted to your liking. Slice Sandwiches down the middle, serve, and enjoy! 

Lunch is Served - Buffalo Chicken & Maytag Blue Cheese Melts

Star of the Show: Farm Fresh Maytag Blue Cheese, NK 

Today's hearty lunch recipe is an excellent example of how just one very special ingredient can really amp up a dish. In this case, a modest portion of fresh Maytag Blue Cheese takes the ubiquitous Buffalo Chicken Sandwich to new heights. 

Our easy Pulled Chicken Sandwich offers all the tangy Buffalo Sauce flavor you crave, and makes for a great casual lunch or even dinner option. Homemade Buffalo Sauce allows you to adjust the flavor to your taste.  

I prefer to use Boneless Chicken Thighs for this recipe because they are moister than breast meat, but if you are more into white meat, you can use boneless breasts that have been sliced in half. 

Open-Faced Pulled Buffalo Chicken and Maytag Blue Melts, Photo: NK

Here's how to do it: 

Open-Faced Pulled Buffalo Chicken and Maytag Blue Melts 

Serves 3 - 4

Ingredients:

4 Brioche Buns or large, sturdy Hotdog Buns split down the middle

3 Stalks of Celery, sliced into 1/8 inch pieces

1/2 teaspoon Olive Oil

Pepper to taste

1/4 Pound good quality Maytag Blue Cheese, chopped or crumbled 

1 Pound Boneless Chicken Thighs

1/2 an Onion - (Optional) for boiling the Chicken

Photo: NK

Buffalo Sauce Ingredients

3 Tablespoons Frank's Red Hot Sauce

3 Tablespoons Melted Butter 

1 teaspoon Worcestershire Sauce

1/2 teaspoon Red Wine or Cider Vinegar

Method:

Boil a large pot of water over medium high heat with the Onion (if using).

Lightly Scoop out the middle of the buns if using Brioche. 

Preheat the broiler

Shredded Chicken with Buffalo Sauce, Photo: NK

Combine the sliced Celery, Olive Oil, and a pinch of Pepper in a small bowl. Set aside.

Once pot comes to a boil, add the Chicken Thighs. Cook for 5 minutes and then turn the flame down to medium heat and continue to cook another 15 minutes. Check for doneness. Juices should run clear and the Chicken should be fully opaque. 

Remove the Chicken to a surface for shredding. 

While the Chicken is cooking, prepare the Buffalo Sauce by combining all the ingredients in a small bowl. Feel free to adjust flavor by adding more Hot Sauce or additional spices.

Ready to Broil, Photo: NK 

Once Chicken is cooked, shred it as best you can using two forks, pulling it apart into strings. 

Pour the Buffalo Sauce over the Shredded Chicken. Place Buns in a broiler pan and stuff with ample amounts of Chicken. Top each sandwich with some crumbles of the Maytag Blue Cheese and broil for 2 minutes. 

Top with the Chopped Celery and serve hot.

Enjoy!

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Life's Better With Bacon - Steamed Bacon Buns With Hoisin

Steamed Bacon Buns, Photo: NK

In keeping with the premise of this blog, when I can't take the heat, I get into the kitchen. 

Cooking is my favorite therapy, so that's just what I did when an exhausting and oddly emotional week peppered with endless snafus crescendoed to an impressive finale. 

Just when we thought we could relish the remainder of a blessedly quiet Sunday, we figured out the pipes in our apartment had frozen, leaving us with no water for hours. Sigh... 


When life gets a bit zany, I always check my moon calendar. Sure enough, it was a full one! Thankfully, the situation finally corrected itself, leaving us free to explore the universally restorative power of carbs and salt-cured meats. 

Grace Parisi's shortcut version of one of our favorite Chinese street food - Steamed Pork Buns - is brilliant. 

Delicious Steamed Bacon Buns with Hoisin, Photo: NK 

With my creative powers sapped from exhaustion, I didn't even attempt adapting this already clever and surprisingly easy recipe. Today, I'll just take you though it step by step and suggest some pointers along the way. Parisi's version simplifies your life by using packaged biscuit dough for the buns, and thick-cut bacon to sub in for harder to find pork belly. Add some zesty garnishes like Radish, Scallion, Sriracha and Hoisin sauce, and you've got a bursting-with-flavor tender steamed Bun filled with smoky-sweet Bacon. 
Trust me, you'll impress yourself. 

Steamed Bacon Buns with Hoisin

Photo: NK 

Recipe by Grace Parisi of Food and Wine
Serves 4 

Ingredients:
1/2 Pound Thick-Cut Smoked Bacon, cut into 2 inch pieces 
16 1/8-inch thick rounds of fresh peeled Ginger
1 Cup Low-Sodium Chicken Broth
1/4 Cup Mirin
1/4 Cup Unseasoned Rice Vinegar
2 Tablespoons Sugar
1 Tablespoon Soy Sauce
One 16 Ounce Tube Buttermilk Biscuits (Pillsbury Grands - 8 Biscuits per tube)
Hoisin Sauce
Sriracha Sauce
Sliced Radishes
Bread and Butter Pickles 
Scallions, roughly chopped 
Special Equipment: 
Heavy-Duty or Regular Aluminum Foil
A Large Broiler Pan  
A 9x13 inch Baking Pan 

Method:

Sizzling Bacon and Ginger, Photo: NK 

In a large and deep skillet, cook the Bacon and the Ginger Coins over medium-high heat for about 5 minutes. 

Turn the Bacon over once midway through. The Bacon should become lightly golden brown. Spoon off some of the fat from the pan and discard. Next, add the Chicken Broth, Mirin, Rice Vinegar, Sugar, and Soy Sauce. Turn the heat down low and simmer, turning the Bacon occasionally until the liquid is reduced to a syrup-like glaze - about 10 minutes. Cover the skillet and keep warm.

Meanwhile, fill up a large roasting pan with 2 inches of water. Set 4 ramekins in each corner or the pan. Line a 9x13 inch baking pan with parchment and spray it down with Vegetable Oil or other non-stick spray. Arrange the Biscuits in the baking pan and set the pan on top of the ramekins in the roasting pan. You are basically creating a makeshift steamer basket. (You could certainly use a traditional metal steamer basket over a pot of boiling water but it would likely only hold 3 to 4 Biscuits at a time.)

Homemade Steamer, Photo: NK 

Now, Cover the roasting pan tightly with foil, heavy duty foil if you have it. The goal is to trap the steam that will rise from the bottom roasting pan so it will flow into the baking pan that's atop it. Set your makeshift steamer over a burner on the top of your stove and turn the flame to medium high. As the water in the pan boils, your buns will begin to steam. Check them at around 8 minutes, being careful of the escaping steam that will flow out (neurotic danger!). The original recipe says the bun steaming should take 8 minutes. My Buns took about 12 ( I think my foil wasn't sealed tightly enough). Just keep an eye on them. When they are finished they will be fluffy rather than doughy and cooked through. 

Remove buns and let them cool for a minute. Carefully split them in half and lay on a cutting board. Spread the bottoms with Hoisin and the tops with Sriracha. Portion out even amounts of Bacon on each Bun, and pour some of the pan glaze on top. Finish with sliced Scallions, Radishes, and Pickles. Close the buns and serve right away. 

I hope you swoon over these the way we did! Wishing a calm and happy week to all! 

Photo: NK