I often get asked "how did you make that?" While I'm not willing to give away all of my hard learned secrets, I am happy to share some of my favorite recipes and tips with those of you who enjoy Cathedral Catering cuisine. Take a look at the recipes below and give them a try. I hope you enjoy making them as much as do I.
HOW TO MAKE A BETTER GRILLED CHEESE
Have you ever craved a crisp on the outside, gooey on the inside grilled cheese sandwich that turned out to be limp and bland. Try my quick fixes to insure that your next grilled cheese will be the comfort food you are craving.
1. NEVER use margarine or a whipped butter product; they contain water. Use softened real butter and spread it lightly on both sides of the bread. For a little extra flavor, spread a thin layer of Dijon mustard or mild horseradish on the inside.
2. DON'T slice your cheese. Instead grate together a little Sharp Cheddar (or Smoked Cheddar) and some Munster or Mozzarella. The Cheddar will enhance the flavor and the white cheese will add that gooey texture that we all love --- and shredding the cheese means that it will all be melted by the time your bread has turned golden brown and crisp. If you have any scallions or fresh garlic, chop some finely and add to the grated cheeses for a little extra taste.
3. BEFORE you place your sandwich onto a slightly warm griddle, dust the outside bread with some good quality grated Parmasean. It adds a wonderfully crispy texture to your bread and kicks up the flavor a notch or two.
4. DON'T stack your sandwiches. If you're making a big batch of sandwiches, keep them crispy and gooey until ready to serve by placing them in a 200 degree oven on a cooling rack placed on top of a cookie sheet or hotel pan. The rack allows the air to circulate around your sandwiches and they retain their crunch and goo feature which is the mark of a good grilled cheese sandwich.
