Tuna Tune-up

Open face tuna melt. Juicy...

I really wish I used tuna more when I cook. It’s tasty, healthy, and versatile. I was in the mood for something simple and light. I’d had a light and fluffy tuna salad on the Caseus Cheese Truck before (as an add-on to a grilled cheese, of course) and I thought it was genius. I made my own version with the following ingredients:

Two cans of white tuna in water (drained)

Diced carrots

Thinly sliced celery

Thinly sliced baby leeks

Halved cherry tomatoes

Two table spoons of light sour cream

Garlic

Lemon juice

White wine vinegar

Olive oil

Paprika

Seasoned salt

Freshly ground pepper

Two tablespoons of mayonnaise (for schmearing on the bread)

I didn’t put measurements because I typically don’t measure when I cook. And I encourage others to be creative when cooking to make things to taste. After spreading a bit of mayo on whole wheat bread, I piled on the tuna mixture and covered it with a slice of Swiss cheese. Then I toasted it, open faced, and served it with a spicy greens salad fresh from the farmers market. We had to use a knife and fork to eat it because it was so loaded with yummy goodness.

You're not the Kielbasa me!

Dirty

Until I moved to Connecticut permanently, I spent my summers here at my grandparent’s house. We had huge Russian home cooked meals every night. Sometimes, if my grandmother was too tired, she would just put out all the makings of a killer sandwich for all us kids to put together. I loved those nights. The simplicity of a sandwich on a plate for dinner with a good beer (or wine!) is something I hold dear to my heart.

   

Poured some 2006 Domaine Jean-Marc
Bouley Clos des Chenes 

Tom bought some mighty fine looking kielbasa and wanted a hearty sandwich for dinner. So I bought some grinder rolls, sauerkraut, peppers and onions and went to work! I first browned the chopped peppers and onions with salt and pepper in an iron skillet. Then I added the kielbasa in large chunks. After a few minutes, I added a bottle of Magic Hat’s Summer weiss Elder Betty and a bottle of hard cider. I let that simmer on low for about 30 minutes (MMmmm I can almost smell it now…) I toasted the grinder rolls with some sea salt butter and loaded them up. I topped it with cheese and broiled until melted. Then I topped that with the sauerkraut and served North Carolina hot dill pickles on the side.

I was stuffed halfway through this bad boy, but I finished it no problem because the flavors were so nice! And for dessert? My left over cake pops over cookies and cream ice cream! Hello heart attack!

Happy National Grilled Cheese Day!

A platter of grilled cheeses with local greens as add-ons at an event in Cheshire, CT

Yes, it's real and it's deep (my love for grilled cheese sandwiches that is!) A properly made grilled cheese can evoke the best of childhood memories. These days this classic sandwich has taken on many forms, from grilled cheese with mascarpone, chocolate and apricots to Caseus's herb infused Belgium waffle grilled cheese.

My fav add-ons, arugula and local tomatoes!

Since working on the Caseus Cheese Truck on one of my days off, I’ve come to appreciate the art of the grilled cheese. There are endless combinations and we have a lot of fun coming up with them! The truck just revealed it’s new menu and it’s more mouth watering than ever. With sides like house-made potato chips and creamy tomato soup, it’s easy to make a meal of it.  

I thought I’d share a few of my favorite pictures of grilled cheese I’ve come in delicious contact with. 

Behind the scenes on the truck making
turkey and cranberry grilled cheeses!

Today's special at Caseus- BBQ pulled pork &
caramelized onions on a grilled cheese

More like "Flavor Central"

Espresso Martini

I have so many pictures from Park Central Tavern that I thought I’d post a few I liked. They make killer cocktails there and one of my favs is their espresso martini. They mix made-to-order espresso, vodka and Kahlua. Then it’s topped with real espresso beans. It beats a Redbull and vodka any day! *That's my fav wine Chateauneuf de Pape in the background

Lobster Roll

Their lobster rolls are hand picked and delicious. They overstuff the bun and use melted Cabot Vermont butter. And don’t even get me started about the coleslaw. It’s cream based, yet has a nice tang to it.

Roast Chicken

If Tom can’t decide on a dish to order, he always knows their chicken will be good. It’s served with perfectly cooked green beans and mashed Yukon gold potatoes. The sauce is super buttery and has a slight gamey taste (perhaps made with duck fat?) The chicken is (almost magically) cooked so it’s crispy all the way around and as juicy as it could be!

Mary had a GIANT lamb

Ate the Caseus lamb burger... 3/4 lb all-natural lamb burger grilled medium rare and served on toasted SoNo brioche with crispy bacon, Toma di Lanzo, thick cut heirloom tomatoes, bibb lettuce, house mayo, and spicy charred tomato catsup with a side of cooked to order tortilla chips with cinnamon chile spices and cured lemon tapenade!! 

Posted from my iPhone.

New teeth for tongue sandwich on rye

Not long after we moved to New Haven, my grampa got to talking about this place, Katz's, he used to get a tongue sandwich on rye call back when he was a boy in Manhattan. We found a copy of Katz's in Woodbridge, but is was more cafe than deli. I ordered the potato pancakes with sour cream and applesauce (not as good as my grandmother's!) and surprised him with a tongue sandwich that took him back to those simpler days. Check out the video below of his first bite and my grandmother saying "He had new teeth put in for just this tongue sandwich on rye." Priceless.