The Inside-out Grilled Cheese Sandwich

This crispy, crunchy, cheesy masterpiece is the ultimate grilled cheese sandwich.

You know how once in a while you run across a slice of pizza where some of the cheese has dripped over the edge and caramelized onto the bottom of the crust? 

You know how when you bite into that delicious deformity you think to yourself, "why can't the whole thing be like this?"

Well, it can. 

For this to work properly,

1. I love Teddy's homemade bread but for this use only, nutritionally insignificant white bread. 
2. Use a nice sharp cheddar cheese. 
3. Be sure to use a quality non-stick pan over medium to medium-low heat. 

For how to make this wonderful grilled cheese sandwich go to:  www.youtube.com/watch?v=BlTCkNkfmRY

This has changed forever how I look at a grilled cheese sandwich! 

The only modification that I make is to add onion.

On Wednesday & Thursday mornings, Teddy volunteers at a local thrift store and I'm on my own for breakfast...............So.....last Thursday...

...Buoyed up by my success in making

the inside-out sandwich, I decided

 to experiment with what I call

 "Inside-out cooking".

In a flash of inspiration I made 

an inside-out cheese omelet

 shown here.

If I do say so myself, it turned out nicely. I proceeded to make a regular omelet but after I folded it I added shredded cheddar to the outsides and caramelized it the same way as for the grilled cheese. That plus a cup of hot black coffee, toast and the morning paper crossword made for a very nice breakfast.

Nulla vit melior quam bona.


.

Ceviche (suh-VEE-chai)

Last week Teddy and I were watching a program called "Chef's Race" on BBC America. One of the dishes that one of the competing chefs made was a seafood appetizer called Ceviche. Because of our sheltered culinary life neither of us had ever heard of Ceviche. A Google search with my trusty MacBook returned 271,000 hits in 0.28 seconds so apparently a lot of other folks aren't as ignorant as me. "Well," sez I, "being as how I's an intellectual, I gots to try this interesting dish.

I broused many recipes from various places including Peru, Brazil, Mexico, Taiwan, Japan and the USA and, because of it's relative simplicity, I selected this recipe from Chef John Mitzewich for our first trial. You may recall that Chef John is also the author of the inside-out grilled cheese sandwich that I posted on April 21. Here is a link to his video instructions and to the left is a written copy which I transcribed to work from.

Using the above recipe Teddy prepared the ceviche sans the avocado which we did not have (notice how I cleverly delegated the prep to her).
In conclusion, I thought that it was delicious. I had three of the appetizer servings instead of dinner. But, sadly Teddy did not care for it. The good thing is that there are three more servings in the fridge for me to eat tomorrow but the sad thing is she probably won't want to make it again.
But, Hey! I know my way around the kitchen, I can just make it my self...yeah that's it, I'll just make it again myself. As everyone can see from my ample girth, I don't really have much trouble whipping up something to eat.