Cheddar BLT Burgers with Tarragon Russian Mayonnaise

Cheddar BLT Burgers with Tarragon Russian Mayonnaise
Serves 6
  1. 1/2 cup mayonnaise
  2. 1/3 cup ketchup
  3. 1 T. red wine vinegar
  4. 1 T. grated onion
  5. 1 T. chopped parsley
  6. 1 T. chopped tarragon
  7. 1 t. Worcestershire sauce
Burgers & Condiments
  1. 12 ounces thickly sliced bacon
  2. 2 1/2 pounds ground beef chuck
  3. 2 t. kosher salt
  4. 1/2 teaspoon freshly ground pepper
  5. 2 T. unsalted butter, melted
  6. 3 ounces sharp cheddar cheese, cut into 6 slices (We used Hook's 2 Year Cheddar)
  7. 6 Brioche buns, split and toasted
  8. 6 lettuce leaves
  9. 6 slices tomato
  10. 6 thick slices red onion
  1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
  1. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
  1. Gently mix the ground chuck with the ground chuck, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Transfer the burgers to the grill (medium - high heat) and brush with some of the melted butter. Grill over high for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. While you are grilling the burgers, grill the red onion slices.
  1. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, grilled red onion and bacon. Close the burgers, cut in half and serve right away.
Adapted from Laurent Tourondel, Food & Wine Magazine
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Croque Monsieur

Croque Monsieur
  1. 2 T. unsalted butter
  2. 3 T. all-purpose flour
  3. 2 cups hot milk
  4. 1 t. kosher salt
  5. 1/2 t. freshly ground black pepper
  6. pinch nutmeg
  7. 12 ounces Gruyère, grated (5 cups)
  8. 1/2 cup freshly grated Parmesan
  9. 16 slices white sandwich bread, crusts removed
  10. Dijon mustard
  11. 8 ounces baked Virginia ham, sliced but not paper thin
  1. Preheat the oven to 400 degrees F.
  2. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
  3. To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Adapted from Barefoot in Paris
Adapted from Barefoot in Paris
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Bahn Mi Sandwiches

Bahn Mi Sandwiches
Pickled Vegetables
  1. 4 large carrots, peeled and thinly sliced
  2. 1 cucumber, peeled and thinly sliced
  3. 1/4 cup unseasoned rice vinegar
  4. 1/4 cup sugar
  5. 1 t. salt
Sriracha Mayo
  1. 1 cup mayonnaise
  2. 2 scallions, finely minced
  3. 1 T. Sriracha
  4. 1/4 t. salt
  1. 2 lb. ground pork
  2. 1/2 cup finely chopped fresh basil
  3. 4 garlic cloves, finely minced
  4. 6 scallions, finely chopped
  5. 2 T. fish sauce
  6. 2 T. Sriracha
  7. 2 T. sugar
  8. 4 t. cornstarch
  9. 1 1/2 t. salt
  10. 1 t. black pepper
  11. 1 T. sesame oil
  12. 1 T. canola oil
  1. 2 baguettes
  2. jalapeño
  3. cilantro sprigs
  4. mint
Pickled Vegetables
  1. Place all ingredients into a bowl and let sit for 1/2 hour. Stir occasionally.
Sriracha Mayo
  1. Stir all ingredients together. Refrigerate until ready to use.
  1. Preheat oven to 300 degrees. In a large bowl, gently mix pork, basil, garlic, scallions, fish sauce, Sriracha, sugar, cornstarch, salt and pepper. Using a small scoop, scoop meat mixture into 1 1/2" meatballs. Place on baking sheet and gently flatten a bit.
  2. Heat oils in a large skillet over medium high heat. Add meatballs in batches. Sear until brown on both sides, about 5 minutes. Transfer to a sheet pan. Repeat until all meatballs are browned. Place in oven to finish cooking for 7-8 minutes, or until cooked through.
  1. Cut baguette into personal portions. Cut 2/3 of the way through, leaving one side attached. Spread Sriracha Mayo on bread, top with meatballs and pickled vegetables, then the basil, mint and jalapeño, if desired.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

What’s (almost) Better Than a BLT? by Carolyn Raber

I LOVE a good Bacon, Lettuce and Tomato sandwich……lots of crispy bacon, crunchy lettuce, and a big, thick slice of a flavorful, homegrown tomato. And now that I’ve discovered Campari tomatoes at the grocery store, I can enjoy BLTs all year round.  In case you are not familiar with Camparis, they are smaller than most tomatoes but taste like tomatoes are supposed to taste, and are always available. Even Chef Paul Lindemuth agrees.

PPLTsEditNow, you wonder, how can this beloved sandwich meet its match? My husband and I recently returned from our road trip to Colorado to meet our brand new grandson.  While all of our time was spent with him and his over-the-moon parents, I made sure to bring back some luscious Colorado peaches and have enjoyed them every day since, including this new sandwich from Fine Cooking magazine – Peach, Pancetta, Lettuce, and Tomato. I am sharing this flavorful twist and sweet note that challenges an old favorite.  Now I’m off to make another PPLT!

Peach, Pancetta, Lettuce, and Tomato Sandwiches
Serves 4
  1. 8 oz. thinly sliced pancetta
  2. 8 slices bread, toasting optional
  3. 1-2 T. mayonnaise
  4. 2 medium ripe tomatoes, thinly sliced
  5. Kosher salt and freshly ground black pepper
  6. 1 large ripe peach, pitted and thinly sliced
  7. 4 leaves Boston lettuce
  1. Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pancetta on a large rimmed baking sheet and broil until crisp, 2-3 minutes. Transfer to a paper towel-lined plate.
  2. Spread the mayonnaise on 4 slices of bread/toast. Layer on the pancetta, peaches, tomatoes, and lettuce. Spread mayonnaise on one side of remaining pieces of bread/toast and place on top. Enjoy!
Adapted from Fine Cooking Magazine
Adapted from Fine Cooking Magazine
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Gruyere Shallot & Thyme Grilled Cheese with Apple Salad

Gruyere Shallot & Thyme Grilled Cheese with Apple Salad
Serves 2
Best Grilled Cheese Ever!
  1. 3 T. unsalted butter
  2. 1 T. mayonnaise
  3. 3/4 cup 1/4-inch-thick sliced shallots
  4. 1 t. fresh thyme leaves
  5. Kosher salt and freshly ground black pepper
  6. 4 1/2-inch-thick slices sourdough bread
  7. 4-6 ounces Gruyère, sliced 1/8-inch thick
  8. 2 cups arugula
  9. 1/2 apple (such as Gala), cut into 1/4-inch slices
  10. 2 tablespoons fresh lemon juice
  11. 2 tablespoons extra-virgin olive oil
  1. Preheat oven to 400°. Heat butter in a small skillet over medium heat. When butter begins to foam, add shallots and thyme; season with salt and pepper. Cook, stirring continuously with a wooden spoon or spatula, until shallots begin to soften and caramelize, 4–5 minutes; remove from heat and set aside.
  2. Heat a large heavy-bottomed (cast iron works great) skillet over medium heat. Add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of pan. Spread mayo on 1 side of each slice of bread. Add bread slices to pan (mayo side down) and cook until golden brown and crisp on the bottom, 2–3 minutes. Transfer bread, toasted side down, to a rimmed baking sheet.
  3. Divide cheese evenly among bread slices; top cheese with reserved shallots.
  4. Place baking sheet in oven and bake until cheese is melted, 7–8 minutes.
  5. Press 2 pieces of bread together, melted cheese sides in; halve sandwich on a diagonal and place on a plate. Repeat with remaining bread slices.
  6. Combine arugula, apple slices, lemon juice, and oil in a large bowl; toss to coat and evenly distribute. Season salad to taste with salt and pepper. Divide salad between plates.
Adapted from Alexandra's Kitchen / Bon Appetit
Adapted from Alexandra's Kitchen / Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/