So, I'm a little late. We made these last weekend. Both recipes are from Joy the Baker. Her website has lots of great recipes, gorgeous photos, and she has a book out. And she has a big fluffy Symon cat named Jules. He's so cute. Sometimes you can see him on the edges of the photos (I'm always looking for little orange ears or paws).
There was a lot of prep work for these sandwiches.
Here is the Pepper Jack Grilled Cheese recipe - NOT Pepper Jack Cheese, but Jack Cheese and fresh peppers, roasted. Look for Jules in the photos at the end of Joy's recipe post!
First I had to oven-roast some hot peppers. Joy gives the usual instructions for roasting and skinning peppers, but we do not char, we do not steam, we do not scrape, we do not peel. We oven-roast and toss everything into the blender.
I didn't want to turn on the oven and oven-roast just a few peppers, so we also roasted some onions and garlic, for a Chile Sauce to make Chili.
We do pull off the stems and remove most seeds. And save the liquid from inside the peppers, especially bell peppers (I roasted one green bell pepper).
Most of the time we don't need to add extra liquid. But, if too dry, some broth works to get it blended.
Poof! Blender Sauce! We used it to make chili, as described here (Green Chili) and here (Red Chili). And put some in a small batch of vegetable soup. This past weekend I made some for meatballs, and put the leftover in some Pizza Sauce.
I reserved some peppers for the grilled sandwiches. We used Poblano, Anaheim, and one beautiful red Sweet Italian Pepper (not a bell pepper).
We had the Pepper Jack Grilled Cheese on Monday night. Steve got a loaf of Sourdough from Panera, not sliced, so the bread was really thick. A fork-and-knife dish.
I tried to get a good photo of Symon, but he doesn't hang around while we're cooking, and usually isn't interested in what we're eating.
And he kept moving his head (blurry):
We also made French Onion Soup sandwiches - recipe.
Carmelizing the onions s-l-o-w-l-y...
Beer deglaze. What to do with the rest of the beer? What else! Samuel Adams Octoberfest-so good.
Recipe calls for Gruyere cheese, $7.00 for a block the size of a deck of cards. Uh, no. We used Swiss. Target brand block of Swiss, which I grated. Target - yes, Target! - has surprisingly good dairy (cheese and cottage cheese).
We had the Onion Soup sandwiches with pork chops. Onion is a vegetable, right?
This past weekend we made Schnitzel.
Butcher's Block has pre-pounded pork cutlets. So much easier than pounding them out yourself. I don't think we've had Schnitzel in two years.
Gratuitous picture of Symon:
What a Symon!