Thursday, September 10, 2009

Grilled Cheese done with a Spanish flair

Caught this idea in an old issue of Bon Appetit.  Loved it.
Manchego cheese & prosciutto on sour dough (throw in some quince and dijon mustard too!)


 







 (wtb new camera)

and then what we ended up eating after Electric Zoo instead of my seared salmon with mango glaze...
Papaya Dog(s) and Wendy's.  Woot woot.
We were starved and wanted it dirty.


I made the salmon the next night instead.  I usually like to use fresh mangoes for the glaze and marinade, but surprisingly, Ceres mango juice made for a much better alternative.

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