I made this great comfort sandwich for my niece this week and she loved it. I don't like doing box Mac n Cheese so I build a classic french based cheese sauce from one of the five mother sauces (Bechamel) and then build the sandwich. It's also great with hot dogs or pulled pork and I've done all three versions and even done bacon and hot dogs together.
The secret to the "Grill" is pre-grill the bread to light golden and then load it up to finish and press down with a pan or in a pannini maker. Ingredients Homemade Mac and Cheese -Bechamel based cheese sauce (see below) 8 slices country white bread, buttered 8 slices thick-cut smoked bacon, cooked 2 Roma tomatoes, sliced into 1/4-inch slices, optional Hot sauce, such as Frank's, optional Mac and Cheese: One box elbow macaroni Kosher salt 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3 cups milk 1 1/2 cups shredded sharp yellow Cheddar 1/2 cup Parm 1/2 cup Romano Splash hot sauce, or pinch of cayenne Freshly ground black pepper
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After a couple weeks off I'm back and want to share my favorite pie KEY LIME and the one place I like the most when I first had it in the Keys, Kermit's Key Lime Pie Shop in Key West! The secret to Key Lime Pie is you HAVE to use limes from the Keys! First a great recipe from the Food Network: Preheat the oven to 350 degrees F. Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on. For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving. For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream. Ingredients Graham Cracker Crust: 1/3 of a 1-pound box graham crackers 5 tablespoons melted unsalted butter 1/3 cup sugar Filling: 3 egg yolks 2 teaspoons lime zest 1 (14-ounce) can sweetened condensed milk 2/3 cup freshly squeezed Key lime juice, or store bought Topping: 1 cup heavy or whipping cream chilled 2 tablespoons confectioners' sugar Read more at: http://www.foodnetwork.com/recipes/key-lime-pie-recipe1.html?oc=linkback I found this place years ago walking around Key West. It's a local and national iconic Key Lime pie shoppe and they feature all things Key Lime...Check it out next time you're in the Florida Keys.
Visit them at www.keylimeshop.com |
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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