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Grown up Grilled cheese sandwhiches

Ingredients

• 1 loaf Italian bread such as ciabatta
• 1 pound Teleme or Brie cheese
• 1 pound sliced smoked ham (applewood if available)
• Butter
• 3 to 4 tablespoons Dijon mustard
• 1 cup roasted red peppers

Directions

Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.

Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.

Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.

Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.

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Smothered meatloaf recipe

Ingredients

• 4 cups Potatoes O'Brien (recommended: Ore-Ida)
• 1 pound lean ground beef
• 1 1/4 pounds ground pork
• 1 (5.29-ounce) box Garlic Herb Shake and Bake (recommended: Kraft)
• 1 (1.1-ounce) envelope Beefy Onion Soup Mix (recommended: Lipton)
• 1 (4.5-ounce) jar Sliced Mushrooms, drained (recommended: Green Giant)
• 1 egg
• 1 (12-ounce) can condensed Cheddar soup, divided
• 1/2 cup evaporated milk
• 1 (10-ounce) can condensed cream of mushroom soup
• 1 onion, sliced thin
• 1 (8-ounce) package sliced fresh mushrooms

Directions

Place potatoes in the bottom of a 5-quart slow cooker.

In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms, and egg. Set aside.

In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure meatloaf does not touch the sides of the slow cooker.

Stir together remaining cheddar soup with cream of mushroom soup. Pour over meatloaf. Top with onions and mushrooms.

Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.

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Panko - crusted cod sandwhiches

Ingredients

• 1/2 cup vegetable oil
• 6 (4-ounce) fresh Pacific cod fillets
• 4 teaspoons plus 1 tablespoon Essence, recipe follows
• 1 tablespoon salt, divided
• 2 1/2 teaspoons white pepper, divided
• 3/4 cup all-purpose flour
• 2 large eggs
• 6 tablespoons whole milk
• 1 1/2 cups panko bread crumbs
• 3/4 cup, plus 3 tablespoons, plus 1 1/4 cups olive oil
• 6 Kaiser rolls
• 1 large egg
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 1/2 teaspoon Dijon mustard
• 1 whole chipotle pepper, in adobe sauce
• 2 cups shredded iceberg lettuce
• 6 slices tomato
• Pickles, for serving

Directions

Set a 10-inch saute pan over medium heat with the vegetable oil. Season the fish with the 4 teaspoons Essence, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Set the flour in a small shallow bowl, combine the eggs and milk in another shallow bowl and whisk to combine, and place the panko in a third shallow bowl. Dredge the fish in the flour, shake off the excess and coat with the egg wash. Dip the egg washed fish in the panko and toss to coat evenly.

Set a large, 12-inch saute pan over medium-high heat. Add 3/4 cup of the vegetable oil and once hot, add the breaded fish to the pan. Fry the fish in batches in the hot oil until golden brown, about 2 1/2 minutes on the first side, turn and cook an additional 1 1/2 minutes. Set the cooked fish aside on a paper lined plate while you prepare the bread and mayonnaise. Brush the centers of the Kaiser rolls with the remaining 3 tablespoons of the olive oil and grill over medium heat to toast, about 1 1/2 to 2 minutes. Set aside as you prepare the mayonnaise.

In the carafe of a blender, combine the egg, lemon juice, garlic, mustard, and chipotle. Pulse until well incorporated. With the blender running, slowly drizzle 1 1/4 cups of the oil through the feed tube into the carafe to form a mayonnaise. Season with 1/2 teaspoon of the salt. Spread about 1 tablespoon of the mayonnaise on each of the Kaiser roll tops. Place 1/3 cup of the lettuce on top of the mayonnaise, and place a fish fillet on top of the toasted Kaiser roll bottom. Place another 1 tablespoon of the mayonnaise on top of the fish, and top with a slice of tomato. Place the tops of the Kaiser rolls over the fish and tomatoes to form a sandwich. Serve immediately with a pickle.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.