Marx Foods Blogger Recipe Challenge: Morel Edition! Victory is sweet... but not nearly as sweet as our readers and supporters!
Our Morel & Leek Strata with Lemon Thyme Biscuits was a real winner. But, not every recipe that comes from the kitchens of Burp! fares quite as well. Sometimes we hit on a bummer. This is one of those occasions.
It all started when we gathered in the kitchen to come up with an entry for Panini Kathy's Grilled Cheese Pageant (great round-up, btw -- check it out!). Simple, right? Yeah... well...
From the start, I want to be clear that it wasn't so much that this recipe concept TASTED bad. No, on the contrary, it was a delicious combination of flavors. But the concept was lacking in... how shall we say?... elegance... due primarily to a bit of... seepage.
The idea behind the sammich was simple. Let's take classic flavors from Indian cuisine (namely curry, na'an, onion relish, and hot mango chutney) and combine them with a decidedly French flavor (St. Andre cheese) to create the ULTIMATE grilled cheese experience.
First -- the onion chutney (which really IS a great idea).
First, you take one thinly sliced red onion... and add a spritz of lemon juice.
Sprinkle with a bit of paprika, some cumin, and a dash of cayenne pepper.
And allow to steep for at least an hour at room temperature... at which point, you should taste it. It kicks serious butt. Pair this with all your favorite foods (and Indian dishes). You won't be disappointed.
Once your onion relish is ready, you can haul out the na'an. We cheated a bit and chose the curry flavored na'an from Trader Joe's (it was a week night, after all). Which is pretty good... but feel free to make your own.
Then, you'll want to slice up a bit of St. Andre triple cream. Truly decadent cheese... and completely worth the extra calories. I promise you.
Spread your na'an with a bit of hot mango chutney and top with the St. Andre. Get your hopes up... waaaay up... all out of proportion.
Then add a generous portion of the onion relish. Take a big whiff of everything altogether. It's heavenly. Remember, you have HIGH HOPES for this sammich.
You set it gently in the panini press... and put the cover down.
And that's when tragedy strikes. You never really thought about the fact that the St. Andre is a fairly delicate cheese. Or about the fact that it's a triple cream -- so it's heavy on the side of FAT. AND you've now exposed it to a great deal of unnecessary heat.... VOILA!
The cheese in this sammich drools out. It seeps like a bad dam. The heat of the panini press was too much for it, and it made what could have been an otherwise lovely grilled cheese into a ... grilled oil sammich with mango chutney and yummy onion relish.
After sufficient mourning time, we pick ourselves back up again and proceed into the kitchen. Surely this grilled cheese sammich concept can be saved... and so, we begin again. Which is what Burp! is all about.
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