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! 

The Easy & Fast Way - Marc Forgione's Chili Lobster & Texas Toast

 Marc Forgione/TriBeCa, Photo Courtesy of Restaurant Marc Forgione

"Chef Way, Real Way" is one of my favorite features in Food and Wine Magazine. In it, the magazine's contributors figure out ingenious ways to make even the most involved and time consuming pro chef dishes more accessible to the home cook. 

This week, motivated by a fierce, ever-burgeoning obsession with a restaurant dish that "had me at hello," we're tackling Iron Chef Marc Forgione's bestselling appetizer "Real Way" style:

Chili Lobster with Texas Toast

Restaurant Marc Forgione in NYC's TriBeCa is a delightful place for a special night out. Check out their website HERE.  Forgione's creative and playful take on New American fare is as unique as it is well executed. The restaurant's rustic yet still modern ambiance is warm and inviting, and the service is always on point.  Order Chili Lobster as your appetizer. Please. You won't be sorry. What's it like? Well just imagine bite-sized chunks of Lobster bathed in a super spicy, buttery, and herbacious Asian Chili Sauce served along with thick slices of Sourdough Texas Toast that's just begging to be dipped. So now you know why we just had to to remake this showstopper recipe for the home cook.

Photo Courtesy of ChefShop.com

Our Changes to the Forgione Version:
Forgione's original recipe calls for Lobster Stock. Stock can be time consuming to make and requires you to have several lobster carcasses on hand, which both drives up the price of the recipe as well as the time it takes to prepare. Some specialty food markets do carry a paste-like Lobster base specifically for Lobster Stock. If you can find it, that would be a great option. Instead, my gourmet market carried a more widely available high-quality seafood stock concentrate that listed Lobster as one of its ingredients - it's called Glace de Fruits de Mer Gold from a brand called More Than Gourmet. Use this appropriately red-hued concentrate at full strength for this recipe and you will be left with a fast and fantastic lobster-ish stock that does the job. If you can't find it, regular Seafood Stock is another great option. We like the one from Kitchen Basics. 

Photo: NK 

Forgione also calls for various parts of the Lobster to be sauteed and baked separately. To make our Chili Lobster the faster home-cook way, we exclusively use easy to find frozen Lobster Tails that need only to be thawed, sliced in the shell, and very briefly stir fried in a blazing hot wok. Our version of Chili Lobster will save you time and the hassle of buying and processing several whole lobsters. As an added bonus, you don't have to worry about boiling live lobsters if you are squeamish about executing the poor guys - which I absolutely am, hypocrite though I may be.

Time to get out your fish forks. We're ready to cook. 

NK's Chili Lobster with Texas Toast
Adapted from Chef Marc Forgione of Restaurant Marc Forgione 
Serves 2 as a large appetizer or light entree 

Ingredients: 
1 Lb of Lobster Tails - Four 4 Ounce Tails (defrosted if frozen)

1 Cup Lobster Stock - Or prepare your own Mock Lobster Stock according to the below* OR 1 Cup Seafood Stock (We prefer Kitchen Basics) OR** 3/4 Cup Clam Juice mixed with 1/4 Cup Water

Mint Chiffonade and Scallion Threads, Photo: NK

2 Tablespoons Sriracha
1 Tablespoon regular Soy Sauce
3 Tablespoons Unsalted Butter
1 Tablespoon Ginger, minced
1.25 Tablespoons Garlic, minced
Juice of 1 Lime
2 Tablespoons Mint, cut into a chiffonade
2 Scallions, green parts only, thinly sliced lengthwise into skinny threads (optional) 
4 Thick Slices of Sourdough, toasted
2 Tablespoons Canola Oil
Salt, to taste
Pepper, to taste

*Ingredients & Prep of Seafood Stock 
(Yields 3.75 Cups/Adjust to the amount you desire - **you will only need 1 cup of stock per every 2 servings)
3.75 Cups Water
1.5 Ounce Container of "Glace de Fruits de Mer Gold" Stock Base by More Than Gourmet 

~To make Seafood/Lobster Stock, simply combine the entire 1.5 Ounce container of Glace de Fruits de Mer with water and stir over low heat.

~**Alternate Seafood Stock Substitute**- Simply Mix 3/4 Cup Clam Juice with 1/4 Cup Water

Chili Lobster & Texas Toast, Photo: NK

Method:
If you haven't already, toast the Sourdough and set aside. 

Using a kitchen scissor, clip all the tiny legs off the underside of the Lobster Tails.
Place Tails on a cutting board and cut, keeping the shell on, into 1 inch pieces. Note that it is easiest to cut through the crease in the shell segments and it requires a little elbow grease. 

Pan Sauteeing the Lobster Pieces, Photo NK

Over a medium flame, add Canola Oil to a Large Saute Pan or Wok and heat until the oil begins to smoke. 

Add the Lobster Tail pieces carefully (the oil may spit) and cook about 1 minute, stirring. Flip pieces over and cook for another minute. 

Toss the Garlic and Ginger into the wok and deglaze the wok by adding 1 Cup of Lobster Stock or Storebought Seafood Stock. 

Remove Lobster to a plate.

Turn flame up just a bit and allow Stock to reduce by half. This should take a few minutes but make sure to keep your eye on it. 

Next, add Sriracha (less if you are spice sensitive), and whisk in the Butter, tablespoon by tablespoon, into the wok. Stir to combine. 

Add Soy Sauce, several generous squeezes of the Lime, and Salt and Pepper according to your taste. Turn off the flame and toss Lobster back into Wok and give it a quick stir to coat. 

To Plate: Portion out Lobster Pieces into two bowls. Pour equal amounts of Chili Sauce over each serving. Perch 2 Slices of Texas Toast on the rim of each bowl. Garnish the Toast with Scallion Threads and the Lobster with the chiffonade of Mint. Serve with fish forks and enjoy!