Monthly Archives: March 2011

When a Veggie Sandwich Met a Grilled Cheese….

…This Happened.

Because grilled cheese and vegetables are delicious. 

 See?   Looks Yummy, I know.  I just ate it.  Guess what?  It was the perfect lunch. 

Don’t forget the extra toasted bread and avocado.  That makes it filling enough to last you a good 6 hours or so.  Healthy fat and fiber.  Yum.  

  Butter, cheese and bread to make you feel like you’re splurging.  Cucumbers, tomatoes, basil and avocado to make up for the former.    

My little microcosm of moderation and balance on a plate.

But, not for long.

Veggie & Grilled Cheese Sandwich

  • 3 slices of rye bread (or other bread of choice)
  • 3 tbs. salted butter
  • mozzarella cheese slices
  • fresh basil
  • parmesan
  • tomato slices (avoid seeds)
  • cucumber slices  (seeded)
  •  avocado slices  
  • fresh ground sea salt and fresh ground black pepper
  • balsamic (optional for dipping)

 

Directions:  Place large pan on medium-low heat.  Melt butter in pan.  Place 2 slices of bread into pan.  Brown bread on both sides.  Place cheese slices on bread (both slices of bread if you want the sandwich to stick together).  Once melted, top with basil,  parmesan, tomatoes, salt & pepper and put cucumber on one of the slices of browned bread. Salt and pepper again on the cucumber.  Set aside.  Then melt 1  (last) tbs. butter in same pan.  Brown bread on both sides.  Top with avocado slices.  Assemble sandwich. 

Avocado-bread on top of tomato-basil-cheese bread.  Then top with other tomato-basil-cheese-cucumber bread.

Note: The quantities are up to you.  It’s your sandwich.  I did a thin layer of each of the ingredients.   I recommend you avoid seeds because they hold a lot of moisture, which might yield a soggy sandwich.  Nobody likes a soggy sandwich.

Posted in All, Lunch, Vegetarian | 2 Comments

Whiskey Steak: An Irish Celebration

What’s for dinner this St. Patrick’s Day?   Colcannon and Grilled, Whiskey-Marinated Grass-Fed, Tri-Tip Steak.  Really rolls off the tongue doesn’t it?  Let’s call it, “Colcannon and Whiskey Steak” instead.

 

Whiskey Steak

  • 1/2 cup brown sugar
  • 1/2 cup whiskey
  • 3 tbs. olive oil
  • 1/2 tablespoon garlic powder
  • 1/4 cup soy sauce
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • Grass-fed Tri-Tip Steak

Directions: In a sautee pan over medium low heat, add all ingredients except for steak.   Once onions begin to turn translucent, remove from heat to cool.  Place marinade and steak in an air tight bag.  Seal and massage marinade into steak.  Place bag with steak into the refrigerator for 3-6 hours.  Remove from bag.  Place on preheated grill and allow to cook for 3-4 minutes on one side and about two minutes on the other (this will vary depending on how you like your steak cooked and how thick your steak is cut).

 

 
Posted in All, Dinner, Entertaining | Tagged , , , , , , , , | 19 Comments