Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posted: July 11th, 2013
‘Campfire Cuisine:’ Don’t just add water

Thanks to everyone who entered the drawing for “7-Day Menu Planner,” by Susan Nicholson. The winner is Suzy Newman. I’ll pop it in the mail today.

campfireIf you are not Suzy Newman, you are eligible for the drawing for “Campfire Cuisine: Gourmet Recipes for the Great Outdoors,” by Robin Donovan.
When I was growing up, we camped somewhere every summer. My brother and I loved it, for the most part, but I’ll admit I’ve eaten more than my share of reconstituted O-shaped spaghetti.
This book offers all manner of departures from that concept. Mom would sniff her nose at most of them, I admit. She never cared a whit about the food, but that was also true at home. To me, the food is the fun part of any vacation, holiday, or, OK, any ordinary day. Even at home, which is where I’d like to be RIGHT NOW so I could make Hot-and-Spicy California Grilled Cheese for dinner.
It might even be worth experimenting with a tent and my two guys somewhere simple and close-by and woody. For the food, of course.
To enter the drawing, send an e-mail to jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I do not share or store this information.

HOT-AND-SPICY CALIFORNIA GRILLED CHEESE
1 large avocado
1/2 teaspoon salt
1 minced canned chipotle chile in adobo
2 green onions, thinly sliced
Juice of 1/2 lime
8 slices multigrain bread
Olive oil spray or nonstick cooking spray
8 ounces Monterey Jack or sharp cheddar cheese, thinly sliced

Mash the avocado in a small bowl with the salt, chipotle, green onion, and lime juice

Grill method:

1. Spray one side of each slice of bread with olive oil or cooking spray. Place 4 slices on your work surface, oiled side down, and spread each with one-quarter of the avocado mixture. Distribute the cheese evenly among the 4 slices. Place the remaining 4 slices of bread on top, oiled side up.
2. Put the sandwiches directly on the grill over high heat, and cook 3 to 4 minutes, until the undersides are golden brown and the cheese has begun to melt. Carefully turn over the sandwiches. Cook for about 3 minutes more, until the bottoms are golden brown.
3. Turn the sandwiches again. Cook for about 1 more minute, until the cheese has melted completely. Slice each sandwich in half. Serve immediately or wrap tightly in foil.

Camp-stove method:

1. Do not spray the bread with oil. Lay 4 slices of the bread on your work surface, and spread each with one-quarter of the avocado mixture. Distribute the cheese evenly among the 4 slices. Place the remaining 4 slices of bread on top.
2. Heat the olive oil or melt the butter in a skillet over medium-high heat on the camp stove. Add sandwiches in a single layer. (You’ll have to cook them in batches), cover, and cook for 2 to 3 minutes, until the undersides are golden brown and the cheese has begun to melt. Carefully turn over the sandwiches. Cook for 2 to 3 minutes more, until the bottoms are golden brown.
3. Turn over the sandwiches again, and cook for about 1 more minute, until the cheese has melted completely. Slice each sandwich in half.
Serve immediately or wrap tightly in foil.

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