Preparation
- 2 slices white bread
- 3 slices bacon
- 1/3 c shredded cheddar cheese
- 1/3 c hash browns
- 1 extra lg egg
- Butter for the outsides of the bread
Ingredients
- Cook the bacon until crisp
- Remove the bacon and fry the hash browns in the fat
- Butter each slice of bread on one side
- Place the slices on top of each other and cut a circle in the center. Make it the size of an egg yolk
- Remove the top slice of bread
- Later the cheese, hash browns and bacon
- Place the second slice of bread on top
- Place the sandwich in a hot skillet
- Let it cook for a couple of min so that it starts to brown
- Flip it
- Crack the egg right into the hole that you cut in the bread
- Be careful not to break the yolk
- Flip it gently with a spatula after about 3 more minutes
- Let it cook for 1-2 min
- Just to cook the egg
- Serve with a Screwdriver.
Preparation
- 2 med onions sliced thin
- 3 Tbsp butter plus extra to spread on the bread
- 3 Tbsp white wine
- 4 1/2 oz shredded Gruyere
- 4 slices sourdough bread
Beef Consommé
- 4 Tbsp oil
- 4 lbs beef bones. Ask the butcher for them
- 16 c cold water
- 1 onion, peeled and quartered
- 1 carrot peeled
- 1 rib of celery
- 2 cloves of garlic crushed
- 2 sprigs of fresh thyme
- 1 bay leaf
- 1/2 tsp salt
Ingredients
- Melt the butter in a skillet and caramelize the onions over low heat. About 30 min. They will turn golden brown. Do not burn them
- When they are golden add the wine and scrape any bits off of the bottom of the skillet.
- Let the wine evaporate
- Butter the bread one one side of each slice
- Place 2 slices butter side down on a work surface and layer each with 1/2 of the onions and 1/2 of the cheese
- Place the top slices on, butter side up
- Sauté each sandwich about 4 min per side
Beef Consommé
- Brown the beef bones in the oil, in a large pot, about 6-8 min on each side. Do not let them burn use med heat and turn it down if it seems too high
- Once they are well browned, remove the bones and drain the oil
- Return the bones to the pot
- And cover with the cold water
- Bring to a simmer. Do not boil
- Skim the frothy scum off the top and add the remaining ingredients
- Simmer for 2-4 hours
- Let stand for 15 min
- Strain through cheese cloth in a china cap or fine strainer

Preparation
- 1/2 lb thin slices deli roast beef
- 1 onion sliced thin
- 1 green bell pepper sliced thin
- 2-3 Tbsp oil
- 1 clove garlic minced
- 1/2 lb shredded provolone
- 4 slices white bread
- Butter to spread on bread
Homemade Potato Chips
- 6 Yukon gold potatoes, sliced thin
- Peanut oil to fry
- Salt
Ingredients
- Sauté pepper and onion slices in oil over med – low heat until soft and caramelized about 15-20 min
- Drain the oil
- Butter 1 side of each slice of bread
- Place 2 slices on a work space butter side down
- Layer 1/2 of the beef, cheese and pepper and onion mixture on each slice
- Place the second slices on top, butter side up
- Sauté for about 4 min per side until golden
- Serve with ice cold beer and chips
Homemade Potato Chips
- As you slice the potatoes place them in a bowl of ice water
- Heat the oil to 400 degrees in a Dutch oven or fryer
- Lay the potato slices on paper towels to dry
- Fry in batches, about 5 min per batch
- Lay on paper towels while you fry the rest
- Salt and serve
Enjoy these grilled cheese favorites
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