What is your comfort food?

Discussion in 'Food & Wine' started by JalsN, Nov 3, 2017.

  1. SeaGal
    Offline

    SeaGal Gold Member

    Joined:
    Nov 12, 2016
    Messages:
    860
    Thanks Received:
    291
    Trophy Points:
    180
    Location:
    a land remembered
    Ratings:
    +812
    Grilled cheese with collard greens, or grilled cheese and collards (on the side)? :)

    I often add ham before grilling the cheese sandwich - or sliced ripe tomato. Never tried it with balsamic reduction/glaze, sounds good.
     
    • Thank You! Thank You! x 1
  2. Xelor
    Offline

    Xelor Gold Member

    Joined:
    Jan 1, 2017
    Messages:
    8,198
    Thanks Received:
    1,208
    Trophy Points:
    255
    Location:
    D.C.
    Ratings:
    +4,246
    I saute the collard greens that I'd previously prepared as side dish for a meal and put them inside the sandwich, much as one might put lettuce inside a cold sandwich. I saute them only enough to heat them because when I use them this way, they're cold from being in the fridge or "root cellar," and I don't want to put cold greens inside a sandwich depends on cheese melting. Some folks may care for the "hot-cold" contrast, but that's not what I'm going for when I prepare a grilled cheese sandwich.

    If the sandwich is thin enough, one may be able to get away without having to preheat any of the ingredients. If the sandwich is really hearty and one is grilling it or pan-grilling it, however, the bread could burn before all the ingredients inside become hot.


    Grilled Cheese, collards and mushroom

    [​IMG]

    Grilled cheese, collards and veal parmesan cutlet

    [​IMG]

    Grilled cheese, collards, pickle, salami and ham (pretend the collards are in the photo; there're not in this one but they would be were it my photo; the vinegary pickles really pick-up the collards and are a great compliment for a syrupy balsamic dipping sauce)

    [​IMG]

    Collards, egg and ham on a biscuit ("nuked" to melt the cheese -- no need to saute any of the fillings that were already cooked as nuking them will heat everything.)

    [​IMG]
     
    • Thank You! Thank You! x 1
    Last edited: Nov 25, 2017
  3. TheProgressivePatriot
    Offline

    TheProgressivePatriot Gold Member

    Joined:
    Jun 11, 2015
    Messages:
    6,737
    Thanks Received:
    909
    Trophy Points:
    255
    Location:
    The commie infested, queer loving liberal NE USA
    Ratings:
    +3,057

    Attached Files:

    • Thank You! Thank You! x 1
  4. Xelor
    Offline

    Xelor Gold Member

    Joined:
    Jan 1, 2017
    Messages:
    8,198
    Thanks Received:
    1,208
    Trophy Points:
    255
    Location:
    D.C.
    Ratings:
    +4,246
    FWIW, I made one today.
    • T-giving leftover St. Andre mashed potato formed into a patty and sauteed a crust onto it (2 minutes)
    • Sliced and then sauteed (to reheat) some leftover beef short rib from T-giving dinner (minute and a half)
    • Collard greens, sauteed until hot (1 minute)
    • Cheese
    • Put the ingredients between two slices of bread (I used pumpernickel this time), putting cheese between each ingredient, put the sandwich in a skillet in which I'd melted a pat of butter and cooked it until the bread was slightly past golden brown.

      Yes, I know the bread is brown, but hopefully you get the idea. I like a tiny bit of char flavor, but sometimes I don't want to watch the cooking closely enough to achieve a non-burnt char. Other times, I get distracted and end up with char even if I didn't want it. LOL What is there to say? Cooking happens...Or, "sometimes you feel like a nut; sometimes you don't." LOL


     
    • Funny and Agree!! Funny and Agree!! x 1
  5. SeaGal
    Offline

    SeaGal Gold Member

    Joined:
    Nov 12, 2016
    Messages:
    860
    Thanks Received:
    291
    Trophy Points:
    180
    Location:
    a land remembered
    Ratings:
    +812


    Well ah'll be. I've grown, harvested and prepared collards nearly all my life and never once did I put them on a sandwich, never known anyone else to do it either. :biggrin:
    I do like large limas cooked soft and thick, seasoned with ham over cornbread and chopped sweet onions sprinkled on top, collards on the side...a winter comfort food! Or grits and greens - but collards on a sandwich...hard to wrap my mind around it. :)

    Looks very yummy! They all do! I like to sear the ham and/or tomato also before grilling the sandwich.
     
    • Thank You! Thank You! x 1
  6. Xelor
    Offline

    Xelor Gold Member

    Joined:
    Jan 1, 2017
    Messages:
    8,198
    Thanks Received:
    1,208
    Trophy Points:
    255
    Location:
    D.C.
    Ratings:
    +4,246
    Well, now there's something I'd have thought oxymoronic had you not posted the link. I'm still wondering what "vegetarian Chorizo" is. Is it some sort of non-meat "stuff" that has Chorizo sausage's flavor profile?



    OT:
    Have you noticed that many vegan/vegetarian foods are described/referred to in terms of meat-based foods they resemble rather than directly for what they are? For example:
    • Vegan meatloaf -- If there's meat in it, it's not vegan. If there's no meat in it, it's not a loaf of meat.
    • Chickpea meatloaf -- Okay, so if one puts chickpeas in one's meatloaf, that name/description makes sense. If one puts no meat in the dish, it's a chickpea loaf, not a meatloaf.
    • Vegan butter -- What? There is no way for butter to be vegan. "I can't believe it's not butter." Well, let me just tell you that what you believe or don't has nothing to do with it; it ain't butter, no matter how much it may taste like butter.

      [​IMG]
     
  7. iamwhatiseem
    Online

    iamwhatiseem Gold Member

    Joined:
    Aug 19, 2010
    Messages:
    16,959
    Thanks Received:
    3,560
    Trophy Points:
    280
    Location:
    Not There
    Ratings:
    +8,436
    Chicken pot pie, Lasagna, Risotto and Butternut Squash Bisque with a BLT.
     
  8. Windparadox
    Offline

    Windparadox VIP Member

    Joined:
    May 3, 2017
    Messages:
    1,356
    Thanks Received:
    233
    Trophy Points:
    80
    Location:
    Northern WI.
    Ratings:
    +1,190
    `
    `

    Sub sandwiches, especially from "Suburpia" in Milwaukee.
     
  9. Crixus
    Offline

    Crixus Gold Member

    Joined:
    Oct 9, 2015
    Messages:
    8,360
    Thanks Received:
    712
    Trophy Points:
    265
    Location:
    BFE Texas.
    Ratings:
    +4,384


    Goat tacos, onions, peppers a beer and some nice homegrown. I prefer Modello when I eat Mexican food.
     
  10. OldLady
    Offline

    OldLady Gold Member

    Joined:
    Nov 16, 2015
    Messages:
    24,696
    Thanks Received:
    4,742
    Trophy Points:
    290
    Ratings:
    +19,575
    Mashed potatoes. So Shepherd's Pie, no matter if it's chef-fancy with lamb and deep rich gravy or hamburger and cream of mushroom soup, so long as it's loaded with mashed potatoes on top.
     
    • Thank You! Thank You! x 1

Share This Page

Search tags for this page

news