Corned Beef Grilled Cheese

Corned Beef Grilled Cheese

Source: Food Network Magazine, March 2013, pg. 80

1 1/2 T. unsalted butter, plus more if needed
1 small onion
1 T. sugar
kosher salt and freshly ground pepper
3/4 C. dark beer
2 oz deli-sliced corned beef, cut into strips
2 tsp. Worcestershire sauce
1 T. whole grain mustard
1 1/2 C. jarlsberg cheese (about 6 oz)
4 slices marble rye bread

Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.

Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese and 2 bread slices.

Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.

Fish Sandwich with Jalapeno Slaw

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Fish Sandwich with Jalapeno Slaw

Source: Adapted from recipe found at FoodNetwork.com

Ingredients:
1 cup milk
Kosher salt and freshly ground pepper
4 5-to-6-ounce tilapia fillets
1 cup stone-ground cornmeal flour
2 scallions, thinly sliced
1/4 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons chopped pickled jalapenos and 1/2 to 1 tablespoon juice from the can
Vegetable or peanut oil, for frying
3 cups thinly sliced iceberg lettuce (about 1/2 small head)
8 pieces of rye bread

Preparation:

Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.

Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.

Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rye bread.


Per serving: Calories 632; Fat 32 g (Saturated 6 g); Cholesterol 103 mg; Sodium 948 mg; Carbohydrate 48 g; Fiber 3 g; Protein 38 g