The 2008 National Grilled Cheese Month Campaign kicks off at Clementine on Tuesday, April 1st with an exciting and diverse field of grilled cheese candidates. Grilled Cheese Primaries will be held at Clementine during the first 4 weeks of April. Each week, five different sandwiches will campaign on the menu and when you order a sandwich, your vote will determine which sandwiches earn a spot on the ballot for Super Cheeseday(s), April 28-30. Your votes on Super Cheeseday(s) will determine the winner, our
next Commander in Cheese, the Highest Sandwich in the Land.
Sandwiches
The Perfect Sandwich
Pajamas, Hot Dogs, and Mustard
My dad was a two job guy. We lived in a representative, working class
neighborhood in Brooklyn, which was to me, the paradise of the world.
Representative I learned years later meant not just Jewish people, like
us, but an equal mix of almost everything else. The working class is
obvious.
My dad worked at a brokerage house on Wall Street as a runner from 9 to
3. That was his first job. His second job was at the Morgan Annex
branch of the US Post Office, in mid-town Manhattan. He had started at
the PO as a teen-ager, and was in it for the longest possible haul, a
modest pension being the carrot at the end of his rainbow. His hours
on that job were 4 pm to mid-night. He rode the subway to work. He
never owned a car. Once in a long while he got driven home.
Cheese Steak Phanatic
I am from Philadelphia, and when I meet someone who isn’t from
Philadelphia they always say “Oh! You are from Philadelphia. You must
love cheese steaks,” because this is the only thing people know about
Philadelphia.
Cheese steaks are embedded into the national imagination as “Philly
food,” or “Philly phood” (mad men dreaming up ad campaigns for local
Philadelphia business or sports teams love to replace “f” with “ph”
whenever possible). Philadelphians bear this and other burdens
patiently, but at a certain point, even the most sanguine lose their
cool. How many times have I weathered cheese steak-related questions
with the same bottled response, which is: the secret to a great cheese
steak is the bread, and the secret to the bread is the water, and the
water has to be Philadelphia water because otherwise it doesn’t taste
quite right.
Lobster Grilled Cheese: Recipe of the Week
"Whether you’re an avid Grilled Cheese lover or want to whip up something totally indulgent (and worth it) with one of summer’s finest foods—lobster- you'll want to make this amazing recipe courtesy of Iron Chef Marc Forgione. Forgione’s unique twist on the classic grilled cheese makes the perfect mouth-watering meal."
Lobster Grilled Cheese courtesy of Marc Forgione and T-fal
Ingredients:
For the Chili Lobster:
2 cups Lobster Stock (If you can’t find Lobster Stock, get seafood stock, which should be available at Whole Foods or Fox & Obels)
4 (1 1/2 pound) lobsters, claws removed
1/4 cup Sriracha
2 tablespoons low-sodium soy sauce
Juice of 2 limes
6 ounces (12 tablespoons) unsalted butter, divided
4 tablespoons canola oil
Kosher salt
Freshly ground black pepper
2 tablespoons chopped tarragon
8 slices of fontina cheese
4 slices Pullman Loaf or other high-quality thick sliced white bread (1” thick)
What's Your Favorite Chicken Sandwich?
How did chicken sandwiches become so popular in the U.S.? Supply and demand. The emergence of large scale chicken processing companies such as Perdue and Tyson in the 1920’s and 1930’s respectively, helped propel chicken’s popularity in America. With such easy availability, chicken prices decreased, consumption increased, and chicken became a steady part of the American diet.
With many families cooking whole chickens, leftovers became standard lunch fare. Sliced leftover chicken meat became a favorite filling for sandwiches (and was the original filling for the classic club sandwich).
Fast food chicken sandwiches as we know them originated in 1967, when Truett Cathy, founder of the Atlanta based restaurant chain Chick-fil-A, introduced the chicken sandwich -- a perfectly crispy-on-the-outside, juicy-on-the-inside breaded boneless breast of chicken served on a toasted buttered bun with dill pickle chips. Whether it's fact or fiction, Cathy claimed that pickles were the only condiment he had on hand, and to his delight, were a big hit with consumers. Other fast food chains quickly followed suit. Then in the late 1980's and early '90's the grilled chicken sandwich emerged as a healthier alternative to the fried original.
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