Gold Coast Grilled Cheese
(Beer-Battered Avocado Grilled Cheese with Chipotle Peach Slaw)
Bite into this grilled cheese and you’ll have a taste of our Gold Coast. The beer-battered avocado is crunchy on the outside yet creamy on the inside. It’s the perfect combination for the cool and crisp peach slaw and peppery arugula.
Serves 2
Slaw
2 tablespoons mayo
1 tablespoon adobo sauce
1 tablespoon rice wine vinegar
1 teaspoon sugar
1 cup thinly sliced red cabbage
1 peach, peeled, pitted and diced
¼ cup diced tomatoes
2 tablespoons chopped scallions
Deep-Fried Avocado
Peanut or vegetable oil, for frying
1 cup flour
1 cup beer
2 teaspoons salt, divided use
1 ripe avocado, halved, peeled, pitted and sliced into 8 slices
1 teaspoon granulated garlic
1 teaspoon cumin
1 tablespoon freshly grated Parmesan
2 tablespoons butter, softened
4 slices buttermilk bread
4 slices provolone
¼ cup arugula
MAKE SLAW
In a small bowl, whisk together mayo, adobo sauce, vinegar and sugar. Fold in cabbage, diced peach, tomatoes and scallions. Cover and refrigerate until ready to assemble, or up to 1 week.
MAKE DEEP-FRIED AVOCADO
Add oil to a deep skillet or deep fryer, and bring temperature to 350°F.
In a medium bowl, whisk together flour, beer and 1 teaspoon of salt. Sprinkle avocado slices with garlic, cumin and Parmesan. Dredge avocado slices in the flour mixture, then carefully add the slices to the hot oil. Cook for 2 to 3 minutes each side, or until golden brown. Lay on a paper towel-lined plate and sprinkle with remaining salt while hot.
ASSEMBLE
Heat a large skillet to medium heat. Butter one side of each bread slice, then place buttered sides of bread down into the skillet. Add 1 slice of provolone to the top of each bread slice in the skillet, and cook for 1 minute. On 2 of the bread slices, evenly distribute arugula, avocado slices and slaw. Top with the other 2 bread slices and cook for 2 to 3 minutes, then flip. Cook for 1 to 2 more minutes, or until cheese is melted and bread is golden brown.
GOLD COAST TACOS
This is great as a grilled cheese sandwich, but it also can be made into a taco. Simply add the ingredients to some corn or flour tortillas instead of using bread.
VEGGIE PIZZA ZUCCHINI BOATS AND BITES
(MINUS THE PEPPERONI TO KEEP IT MEATLESS)
Serves 4
4 medium zucchini, halved lengthwise
1 teaspoon granulated garlic
1 tablespoon canola oil
1 cup fresh mushrooms
1 small onion, chopped
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese, divided use
1 cup Pizza Sauce
Fresh basil or oregano, for garnish
Preheat oven to 375ºF.
MAKE ZUCCHINI BOATS
Using a spoon, scoop out some of the flesh from the inside of each zucchini half (creating a boatlike appearance). Place zucchini boats on a baking sheet and sprinkle the insides with granulated garlic. Transfer zucchini flesh to a cutting board and roughly chop. Set aside.
MAKE FILLING
Add oil, mushrooms and onion to a skillet, and cook over medium-high heat for 4 to 5 minutes. Then add garlic, chopped zucchini flesh, salt and pepper. Continue to cook for another 4 to 5 minutes. Stir in Parmesan cheese and ½ cup of mozzarella, then remove from the heat.
ASSEMBLE
Using a slotted spoon, spoon the mixture into the zucchini boats. Add the pizza sauce and remaining mozzarella cheese. Bake for 20 to 22 minutes, or until fork-tender.
Garnish with basil or oregano.
NOTE
Larger is not always better when it comes to zucchini. The small to medium zucchinis have more flavor and are less fibrous than larger zucchini.
Eggplant Parmesan with Sun-Dried Tomato Pesto Sauce
Serves 4 to 6
2 medium eggplants, trimmed
Salt
Dredge
1 cup flour
1 teaspoon House Seasoning
3 eggs
½ cup water
1 cup Italian-style breadcrumbs
Sauce
2 tablespoons olive oil
½ cup chopped onion
1 clove garlic, minced
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
½ cup Sun-Dried Tomato Pesto Sauce (recipe below)
Canola oil, for frying
10 slices fresh mozzarella cheese (¼-inch thick)
½ cup shredded Parmesan cheese
Fresh basil, for garnish
Preheat oven to 400º F.
PREPARE EGGPLANT
Cut each eggplant lengthwise into ¼-inch slices. Liberally salt both sides and set aside for 15 minutes.
PREPARE DREDGE
Set up dredging station with 3 shallow dishes (pie plates work great). Mix together flour and House Seasoning in the first dish. Beat eggs and water together in the second dish. Place breadcrumbs in the third dish.
DREDGE EGGPLANT
Blot each eggplant slice with paper towel to remove excess salt and moisture. Dredge each slice first in the flour, then the egg wash, then the breadcrumbs. Set aside until ready to fry.
PREPARE SAUCE
In a large saucepan, add oil and onion, and cook over medium heat for 4 to 5 minutes. Turn heat to medium-low and add garlic. Cook for 1 minute, then add tomatoes, sugar, oregano, salt, pepper and pesto. Cook for 10 to 12 minutes, stirring occasionally. Taste and add extra seasonings or sugar, as necessary. Set aside until ready to assemble.
FRY EGGPLANT
Add canola oil to a deep, heavy pot. Heat oil over medium heat. Fry each eggplant slice for 3 to 5 minutes on each side, or until golden brown. Remove and drain on a paper towel. (Fry in batches; don’t crowd the pot.)
ASSEMBLE
Add ½ cup of sauce to the bottom of a 9-by-13-inch baking dish. Layer eggplant slices in dish, then top with mozzarella cheese and more sauce. Sprinkle shredded Parmesan over top and bake for 20 to 25 minutes, or until cheese is melted and bubbly. Garnish with fresh basil and serve warm.
Sun-dried Tomato Basil Pesto
1 cup fresh basil leaves
¼ cup sun-dried tomatoes packed in oil
2 tablespoons tomato paste
2 cloves garlic
½ cup grated Parmesan cheese
½ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sugar
Add all ingredients to a food processor and process for 2 to 3 minutes, scraping down the sides as necessary. Store in refrigerator until ready to use.
One Pot Mushroom Stroganoff
2 tablespoons oil
2 pounds fresh mushrooms
1/2 cup chopped onions
2 minced garlic cloves
2 tablespoons soy sauce
1 can cream of mushroom soup
1 can french onion soup
3/4 cup sour cream
4 cups vegetable stock
1 teaspoon salt
1/2 teaspoon pepper
12 ounces extra wide egg noodles
Garnish-
Fresh dill or parsley
Add oil and mushrooms to a large saucepan or dutch oven. Cook over medium-high heat for 5-7 minutes.
Then add onions and cook an addition 3-4 minutes, or until onions are translucent. Next add garlic and soy sauce and cook for another minute or so. Stir in soups and sour cream, mix until well-combined. Add stock and egg noodles. Bring to a simmer, cover and cook for 10-15 minutes. Stir mixture every 3-4 minutes. The stroganoff is done once it has thickened and the noodles are cooked.
Top with some fresh dill or parsley and serve warm.
#6 Cheesy Enchiladas
Serves 4 to 6
Enchilada Sauce
2 tablespoons canola oil or butter
2 tablespoons flour
2 cups veggie stock
3 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon cumin
3 teaspoons House Seasoning
1/3 cup sour cream
2 cups shredded cheddar cheese, divided use
1 (15-ounce) can refried beans
1 (15-ounce) can sweet corn, drained
1 (15-ounce) can black beans, drained
10 corn tortillas
Garnish
Diced avocado
Tomatoes
Sliced black olives
Cilantro
Preheat oven to 350ºF. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
MAKE SAUCE
In a medium saucepan, heat oil or butter and flour over medium heat, and stir to combine. Cook for 1 to 2 minutes to cook out the flour taste. Add stock and tomato paste. Whisk together, then add chili powder, cumin and House Seasoning. Cook for 6 to 8 minutes, or until sauce is thickened. Reduce heat to simmer and keep warm until ready to assemble.
MAKE ENCHILADAS
Mix sour cream, half of the cheese, beans and corn in a large bowl.
Microwave all tortillas for 20 to 30 seconds to soften.
ASSEMBLE
Spread ½ cup of enchilada sauce over the bottom of the baking dish. Spoon an equal amount of the mixture down the center of each tortilla. Roll up and place each tortilla, seam-side down, next to each other in the baking dish. Pour enchilada sauce over tortillas, then sprinkle with remaining cheese.
Bake for 30 minutes, or until bubbly. Top with avocado, tomatoes, black olives and cilantro.
