I’ve said it many times. I’ll take lunch off a food truck any day, any where. But nothing makes me happier than to see a truck pop up near my house. I’m like a 5 year old on Christmas morning. I just cannot wait to get there and order and get some great food. Lately, Gaucho’s Fire Brazilian food truck has been nearby. Though they’ve been around Indy for a while, I’ve kept missing the opportunity to catch them. Well, my luck has changed!My first visit to Gaucho’s Fire I had to order the #1, the Brazilian steak sandwich. I was blown away. Perfectly seasoned beef with onions, tomato, and a sauce that was lip-smacking delicious, this was my kind of sandwich. And the key? Great French bread. The kind that can hold up to all of those toppings and still taste fantastic. Yeah, you’re going to make a mess but it’s a good mess and worth it. Get the Brazilian steak sandwich. Oh, and ask for provolone cheese sauce too. My next visit, I got the #2, the Brazilian sausage sandwich. It’s similar to the #1, but with a wonderful grilled sausage instead of steak. And just like the steak sandwich, it’s fantastic. Equally messy, equally good. And of course, get the optional provolone cheese sauce!
Gaucho’s Fire Brazilian food truck rates high on my ‘Mater Rater. But you probably already knew that. I cannot wait to try the rest of the items on their menu, but also to devour my favorites again. And again. And say ‘Hi’ to the nice folks on the truck. You always get great service and great food!
I backed up the truck on some Hatch chiles this year. I ended up roasting almost all of them. They’re a really wonderful thing, and I’ve found myself using them in a lot of dishes. If I had more room I’d probably get two cases next year. One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.
The addition of chiles (and tomatillos) to guacamole really makes for something different. Tastier. A little thicker. And just slightly spicy. I’m not always a big fan of tomatillos, but I found that this guacamole called for just the right amount of them. I’ll be making this again and again.
I also found that this spicy green chile guacamole lasts longer than my usual guacamole recipe. I mean, lasts longer in the fridge. On the off chance that there’s leftovers, that is. It won’t last long once you serve it.
Spicy Green Chile Guacamole
If you don't have roasted chiles and tomatillos on hand, just toss fresh chiles and tomatillos on the grill (or under the broiler) until charred on all sides. Let cool slightly then remove the charred skins.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 12 cups
- 2 roasted green chiles Hatch or Anaheim, poblanos in a pinch, seeds and membranes removed
- 1/2 pound roasted husked tomatillos
- 1 avocado pitted, flesh removed
- 2 cloves garlic
- 1/2 cup cilantro
- 1 teaspoon lime juice
- 1/4 cup water
- Kosher salt to taste
Grilled cheese sandwiches aren’t uncommon in our household, not at all. They’re easy and good and that’s all you can ask for. But, sometimes I just gotta mix things up. Not crazy mix things up, but crazy good mix things up. The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. A nice crunch then creamy salad and cheese. Perfect.
The crab salad inside these crab grilled cheese sandwiches is actually quite good and simple. It’d also be perfect inside appetizer sandwiches. Ya know, the fancy ones they serve at teas.
Also try my mushroom grilled cheese sandwich.
Crab Grilled Cheese Sandwiches
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
- 6 ounces lump crab meat picked over for shells
- 2 tablespoons plus more, perhaps mayonnaise
- 4 tablespoons chopped green onions
- 1/2 teaspoon lemon zest
- 1/4 teaspoon freshly ground black pepper
- 4 slices bread I used 6 small slices of Vienna bread
- 4 slices Swiss cheese
- 1 tablespoon butter
In a bowl combine the crab, mayonnaise, green onions, lemon zest and pepper.
Heat a large skillet over medium-high heat or turn a panini press on high.
Slather one side of each piece of bread with butter.
Lay two slices of bread-butter side down in the skillet or onto the panini press.
Add a slice of cheese to each, then divide the crab mixture between them.
Add remaining slice of cheese to each and top with other piece of bread, butter-side up.
Fry until golden brown on the bottom then flip and fry on the other side until done, or close your press and cook until nice and golden brown.
Remove from skillet or panini press and slice and serve.