Tag: mayonnaise

Drunken Goat Grilled Cheese

Posted on by LFFL

Drunken Goat Grilled Cheese

Made with sourdough bread, drunken goat cheese, baby arugula, butter, and roasted shallot mayo.
Roasted Shallot Mayo made with shallot, garlic clove, olive oil, salt & pepper, and mayonnaise.

Well, this was my first time having drunken goat cheese.  Even though I had never heard of drunken goat cheese before, I already knew where I’d easily be able to locate some—at the health food store.

Whole Foods has hundreds of every type of cheese imaginable.  When I went to the cheese department to ask for it, they gave me a sample of it.  I could really taste the wine inside the cheese.  It was marvelous—then again, I’m a cheese lover through and through after all.

Shallot & Garlic
Shallot & Garlic cloves for roasting

Roasting the shallot and garlic in the oven for an hour caused the kitchen to have that strong garlicky smell just permeating throughout the house.

Drunken Goat Grilled Cheese

I ended up with WAY more arugula than what was required for two sandwiches.  There was only one size arugula container for purchasing.  I had no other use for the rest of it and I certainly didn’t want to make 30 grilled cheese sandwiches!

The recipe didn’t specifically say to spread both sides of both slices of bread with the mayonnaise mixture, but you’d probably want to in order to get that crisp golden brown color on each slice as it’s frying side down in the skillet.

Recipe for—Drunken Goat Grilled Cheese

So, if you have nothing else to do today, try a sample of drunken goat cheese at your local store and then wander home and make a grilled cheese sandwich out of it.

Take-Away Life Lesson:  Make sure you can put the rest of the huge batch of arugula to use for some other reason if the only possible size that you can buy it in is a large batch to begin with.

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Macaroni Salad

Posted on by LFFL

Egg Macaroni Salad

Made with elbow noodles, hard-boiled eggs, onion, celery, pickle relish, mayonnaise, Worcestershire sauce, hot sauce, and salt & pepper.

This made SO much macaroni that I had to add MORE of what the rest of the ingredients called for.  There was no way 1/4 cup pickle relish, 3 cups of mayo, the Worcestershire sauce or the amount of pepper called for was going to do ANYTHING for this big bowl of pasta.

I used 2 lbs of pasta like the recipe called for and ended up doubling and tripling the rest of the ingredients so they would flavor and cover the entire bowl of pasta.  I think you just have to keep adding until it’s to your liking or until all the noodles are flavored well.

If I had just put 1/4 cup of relish in that big bowl, it would have been tantamount to not putting pickle relish in it at all!

Recipe for Egg Macaroni Salad

Macaroni Salad

Made with Velveeta macaroni & cheese, Miracle Whip dressing, milk, celery, red bell pepper, hard-boiled eggs, and green onions.

I tried both of these dishes both warm and cold.  They’re good both ways but I tend to like mine on the warmer side.

Recipe for Macaroni Salad

So, if you have nothing else to do today, make a huge bowl of macaroni salad and serve it up both hot and cold.

Take-Away Life Lesson:  Don’t always follow recipes to a science if it’s so obvious there needs to be more or less of something added.  Also, take into account recipes could be misprinted as well sometimes.