City Social Magazine

SEP 2014

City Social Magazine in Baton Rouge, Louisiana

Issue link: https://citysocial.epubxp.com/i/380143

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40 In more recent years, the basic preparation of a grilled cheese has evolved to include more than just the original American cheese. 40 Stirring it up Photos and story by teresa day Gourmet Grilled Cheese Grilled cheese has been a favorite among children since it was first made in the 1920s. Later, during the Depression, it became a household staple when sliced bread and processed cheese were intro- duced as more affordable grocery items. Since the beginning, grilled cheese has been considered one of America's most popular comfort foods. In more recent years, the basic prepa- ration of a grilled cheese has evolved to include more than just the original American cheese. You can grill every- thing from brie to feta on your sandwich. You can also throw on a whole host of toppings that perfectly complement your choice of cheese. Endless experiments in grilled cheese are being served in restau- rants and homes all across the country today. Whether you remember enjoying a grilled cheese sandwich as a child, or maybe it was the first thing you learned to cook, there's no mistaking the com- forting power of warm toasted bread and smooth melting cheese. No matter what fancy fixings are being added to it today, there's still nothing like a simple grilled cheese sandwich. Grilled Chipotle Mac and Cheese 12 ounces elbow macaroni pasta 3 tablespoons butter, divided 1 block of cream cheese 1 cup heavy cream 2 1/2 cups sharp cheddar cheese, shredded 1/2 teaspoon salt 1 teaspoon pepper 1 to 2 chipotle peppers (2 if you like it spicy) 1 teaspoon adobo sauce from the pep pers 1 tablespoon butter 8 slices Texas Toast 4 avocados, sliced Boil the pasta for about five minutes, or until al dente, then drain. Melt two tablespoons butter in a heavy sauce pan or Dutch oven. Melt in the cream cheese and stir in the cream. Then melt in the shredded cheddar. Stir in the seasonings, pepper and adobo. Fold in the pasta and keep warm. Heat a large griddle or flat top to about 300° Fahrenheit. Butter four slices of toast and place on the griddle, butter side down. Spoon macaroni on top of each slice until covered. Top with slices of avocado. Butter the remaining slices of toast and place them on the sand- wiches, butter side up. Gently turn the sandwiches to brown. Heat just until the bread is lightly toasted and golden brown on both sides. Serve warm. Makes four sandwiches. Grilled Chipotle Mac and Cheese Grilled Goat Cheese, Strawberry and Basil with Balsamic Glaze r e a d u s o n l i n e a t w w w . c i t y s o c i a l . c o M

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