Showing posts from February, 2012

A Fancy, Gourmet Grilled Cheese Recipe

A few months back I had my life changed forever-more when I visited a restaurant in Wilmington, North Carolina called Sweet & Savory. The restaurant combines French style cooking with American style foods, and southern cuisine. One of the most highly recommend sandwiches is their Ultimate Grilled Cheese made of Havarti, bacon and tomato. It is amazing, however, considering I don't typically get to the coast all that often, I decided, eventually to make my own.

Of course my cravings got the best of me, and we decided to try it our own way:


sliced sour dough breada combination or mixture of any great cheeses. I recommend Gruyere, Havarti, Irish cheddar, etc.hickory smoked baconchopped sweet onionPlugra brand butter (or a French style high-butterfat butter)garlic salt.sliced tomatoesDirections: Fry bacon, and onions together.Shred cheeses, and butter bread slices.Combine bacon, tomato, cheese, and onions into a sandwich Fry over medium heat sprinkling garlic salt to ta…

Uh Oh, SpaghettiOs are French.

There's a sci-fi show I watch, where in, one episode, the alien race slowly turns the human into one their species by slowly poisoning the human. By the time the character realizes, he sheds his earthly form and morphs into an alien. Likewise, Americans tend to frightened of the French. May the French forgive me for the comparison, because I'd gladly trade places with any of you, any day. That said, we all remember the recent "Freedom Fry" rebellion where Americans refused to eat anything with the word "French" in it. So wouldn't it surprise most of those individuals who hold a bit of franco-phobia, to know SpaghettiO's, the child (and adult) pasta dish in a can, has it's roots in France.

Unlike the Italian Chef Boiardi who later changed his name to Boyardee for Americans to comprehend, and who ran what would later be a competitive brand owned by ConAgra, Franco-American, the company responsible for SpaghettiOs was created by a Frenchman …