Oh how I do love hash browns. Specially the hash browns that are cooked until crispy on an old flat-top griddle. Nice and golden brown. I don’t have a big diner griddle (yet), but I do have the Cuisinart Griddler, which makes fantastic hash browns. There’s nothing fru-fru about them, just great taste and texture. Don’t laugh, but I like to serve my hash browns with butter. Yep, butter. I know that’s not normal. Most folks like ketchup or hot sauce. I always butter potatoes, no matter if they’re roasted, tater tots, or hash browns. I do draw the line at putting butter onto French fries, though.
Place the potatoes and onion in a bowl full of cold water. Soak for 5 minutes, drain, and fill again. Soak again for 5 minutes and drain. Continue rinsing and draining until the water no longer turns milky from the potato started.
Install the flat cooking plates on your Griddler and open the Griddler flat so you can cook on both plates at once.
Set your Griddler Selector to 'Griddle' and the Griddle temperature to 425 F.
Note that the top plate seems to not get as hot.
Drain potatoes well then toss with the oil, salt and pepper.
Divide the potatoes between the Griddler plates and spread out evenly.
Do not mess with the potatoes, let them cook for about 20 minutes or until you notice they are starting to turn golden brown on the bottom.Note that the top plate seems to not get as hot so the potatoes there may take longer to cook.
Carefully flip the potatoes and cook another 20 minutes or until they are nice and golden brown and are as crispy as you like them.
Serve hot with more salt and pepper, ketchup, or whatever you desire.
I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch. My favorite bread for sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust.
I love Texas toast.
I love French toast.
I love waffles.
… and that sums up how I feel about Texas toast French toast waffles! Incredibly easy to make and beyond yummy. Self-control was very challenging with a platter of these little tasty beauties in front of me. Sweet, with a hint of cinnamon and vanilla, you can substitute any bread you like, but I prefer Texas toast because it can more than handle the job of holding up to an egg batter and a waffle iron. I often contemplate what I would do differently to a recipe after I make it. A little twist or something. I can honestly say there is absolutely nothing I would change about Texas toast French toast waffles. Except to maybe double the recipe.
I made a nice big ole batch of slow cooker shredded Buffalo chicken the other day. One of my favorite things to make with it is Buffalo chicken paninis. They take only minutes to make yet they are absolutely packed with flavor. Crunchy bread. Smokey bacon. Ooey gooey cheese. Tangy blue cheese (or gorgonzola if you prefer a little milder flavor). Kickin’ chicken. And cool, crunchy slaw.
I could eat these paninis all day long. I made them using my Cuisinart Griddler, which does a great job of crisping up the bread and melting the cheese.
A recent episode, Monster Menus, highlighted the Nosh Box truck from Cleveland, Ohio. The fried bologna sandwich they made looked fantastic. I had to make it. So I did. This is one great fried bologna sandwich. It’s kinda like eating a burger, with creamy mayo, mixed greens and nice cold tomato slices. Then there’s the just-brown fried bologna. All on grilled cheese-like Texas toast. Really good. And very easy to make too.
The second time I made these Cleveland fried bologna sandwiches I substituted a couple of nice chunks of iceberg lettuce for the mixed greens. I like the sandwich even better with the extra crunch of the iceberg.
If you want to see something disappear off the plate in mere seconds, make these chicken chorizo patty melt sliders. They are tender, juicy, spicy. And even though you could also make these into full-sized burger versions, they’re great as sliders.
You could make the patties ahead of time and assemble these sliders just in time to serve for a party. I used our slow-cooker caramelized onions, which makes a big batch of onions but takes almost no effort.
We made an awesome Cajun-injected turkey breast on our Char-Broil Big Easy for Christmas this year. Since it was just the two of us we ended up with quite a bit of leftover turkey meat. The last time we had extra turkey we made the most outstandingly good chipotle turkey salad sandwiches. This time, we made these sweet and savory turkey paninis that were beyond fantastic. Maple bacon, crispy fried shallots, cheese, and chipotle mayonnaise. A little heat, a little crunch, a whole lot of flavor.
After making these sandwiches you’ll want to put chipotle mayonnaise on every sandwich you ever make. And you’ll want to top them with fried shallots. Trust me. It happened to me. I went on a fried shallot kick like the world has never seen! They’re like onion rings but so much better. The cayenne pepper really goes well against the sweetness of the shallots.
8 slices smoked cheddar cheese, sliced (I substituted extra sharp cheddar slices)
1/2 tablespoon melted unsalted butter
Preheat oven to 400 F.
Add enough oil to a small Dutch oven or pot to have 2" of oil. Heat to 375 F.
Preheat a large skillet, Griddler, or panini press.
Line a baking sheet pan with foil and add bacon. Do not overlap (use a second baking sheet if you need to). Bake 10 minutes, flip and bake another 10-15 minutes (depending on thickness) until starting to crisp. Remove and place bacon on a paper-towel lined plate. Cover to keep warm.
Combine the flour, cayenne and salt and pepper to taste in a medium bowl.
Add the shallots and toss to coat well.
Working in batches, shake off excess flour mixture and add shallots to the hot oil.
Fry 2-3 minutes per side until crispy golden. Remove to a paper towel-lined plate and sprinkle with salt.
Whisk together the mayo, chipotles, adobo sauce, cilantro, lemon and garlic. Season with salt and pepper, to taste.
Cut bread loaf in half horizontally.
Slather bread with chipotle mayonnaise on both cut sides.
Add cheese, bacon, shallots, turkey to bottom bread piece and cover with top piece. Cut into 8 sandwiches.
Brush tops of sandwiches with melted butter.
Working in batches, cook sandwiches 3-4 minutes until bread starts to crisp. If cooking in a skillet cover sandwich with another skillet to press down on it while cooking.
I work from home, and with all the food I end up cooking through the week, I usually heat up some leftovers for lunch. Sometimes, though, no leftovers are to be found. That’s when I like to throw together a quick meal, like a grilled cheese sandwich. No need for it to be just cheese and bread, though. I throw on a little tomato and jalapeno and all is good in the world again. Done in minutes, and nice and different. With a kick.
Lay two slices of bread butter-side down in the skillet. Top each with one slice of cheese. Divide the tomato and jalapeno between the bread slices and top with remaining cheese.
If your skillet is large enough, lay the remaining bread slices butter-side down into the skillet. This prevents you from having to flip the sandwiches to brown them on both sides. Bad things can sometimes happen when you flip a sandwich! But, if you're a good flipper, put the remaining bread on top of the sandwiches, butter-side out.
Cook until bread is nice and browned. Flip when ready and brown on other side if you aren't cooking the top slices separately. Otherwise, top the sandwiches with the cooked top slices.