Tag Archives: main Dish

A twist on good ‘ol grilled ham & cheese!

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A twist on good ‘ol grilled ham & cheese!

We used to be big fans of a show called Down Home with the Neeleys.  They did some unique tricks, all good, and all with a BBQ flair.  I’ve made several things that they aired on TV, and one yummy one that I’ve never shared is a Memphis Monte Cristo.  You can view it on their site, but I’m sharing it below for your convenience.  It’s your typical Monte Cristo, but BBQ’d up a little.  And, not only is it GOOD, it’s very economical, and it’s quick!

The final product, ready to be attacked!

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Basically you assemble, dunk in the egg/cream mixture (and oh yeah, a little cayenne), brown in skillet, then place on rack, like this, so the gouda can get deliciously melty:

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Five minutes, and ring that dinner bell!  Hope you enjoy as my family has, and thank you Lord for the rain!!!

~Connie Kaye

Memphis Monte Cristo

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Ingredients:

2 tbsp vegetable oil
3 eggs
1/4 cup heavy cream
1 tbsp sugar
dash of salt (who measures salt??)
1/4 tsp cayenne pepper, or to your liking
1/4 cup of your favorite BBQ sauce
8 slices white sandwich bread (not thin bread)
8 thin slices deli smoked Gouda cheese
8 thin slices deli smoked ham
8 thin slices deli smoked turkey

Directions:
Preheat oven to 350 degrees.  Heat a large skillet or griddle pan with vegetable oil.

In a medium bowl, whisk the eggs, cream, sugar, salt and cayenne until blended.

Spread some BBQ sauce on each slice of bread.  On 4 slices of bread, add 1 slice each of the cheese and meats, then repeat layers.  Top with the other piece of bread and press the sandwiches together with your hands.  Dip into wet batter and turn to coat.

Add the battered sandwiches to the hot griddle and cook until golden brown on each side (doesn’t take long.)  Place on rack-lined sheet tray (see above).  Place in oven and bake until cheese melts, about 5 minutes.  Remove to cutting board and slice.  (you could cut in triangles and this would be a good appetizer)

 

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Sweet Corn Risotto with Sauteed Shrimp

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DELISH!  Risotto is something I never tried before, as it seemed too complicated.  Wow, was I wrong.  You’ll see several of my favorite risotto recipes here, and glad to add this one as a main dish.  Here’s the finished product:

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As with the other risotto recipes, it takes some time and effort but it’s very much worth your while!  I didn’t get any other pics while constructing this dish, as I was grilling chicken on the Weber Grill and smoking pork butts on our big smoker (busy day).  However, I’ve included the recipe below, and hope that you will be adventurous and give it a whirl!  Oh yeah, one other thing…..I know frozen corn is the easy route to go, but I highly recommend grabbing a couple of ears of fresh corn at the store – definitely worth the effort!

Enjoy,

~Connie Kaye

Sweet Corn Risotto with Sauteed Shrimp

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Ingredients:

INGREDIENTS:
3 C chicken stock
3 tbsp. EVOO, divided
1 cup minced white or yellow onion
1 c. arborio rice
1 cup dry white wine, divided
2 ears corn, kernels removed (about 1 – 1 1/4 cup)
2 tbsp butter
1/3 c. parmesan cheese
2 tbsp chopped parsley
2 cloves minced garlic
1 small shallot, minced (about 3 tbsp)
3/4 – 1 tsp crushed red pepper flakes
1 pound medium shrimp
2 tbsp finely chopped basil

Bring chicken stock to a low simmer.  In a large skillet, heat 1 tbsp EVOO over medium-high heat.  Add onion and saute until beginning to soften.  Add rice and cook, stirring constantly, one minute.  Add 1/2 cup white wine and simmer until it’s evaporated, 2 minutes or so.

Reduce heat to medium.  Add about 1/2 cup more stock with 1/4 cup white wine and simmer, stirring occasionally, until absorbed.  Continue adding stock by the 1/2 cup, stirring and letting it absorb each time, until stock is gone, 15 to 20 minutes.

Remove from heat and stir in corn, butter, parmesan and parsley.  Season with salt and pepper and transfer to a bowl.

Add remaining 2 tbsp EVOO to skillet and heat over medium heat.  Add garlic, shallot, and red pepper flakes and cook until fragrant, a minute or so.  (don’t burn the garlic)  Add shrimp and cook until pink, 3 to 4 minutes.  Don’t overcook or the shrimp will be rubbery.   Add remaining 1/4 cup wine and let simmer until evaporated, 2  minutes.  Remove from heat, and season with salt and pepper, stir in 1 tbsp basil.  Add risotto back to skillet, stirring to combine with shrimp.  Garnish with basil and serve.