I guess when you can't afford the fancy restaurants, you eat at McDonald's.
NEW YORK (AP) -- Cash-strapped consumers kept buying McDonald's burgers and breakfast items in January, helping the fast food company post a 7.1 percent worldwide increase Monday in same-store sales for the month.
Considering that McDonald's has been eating into Starbucks coffee business with their new McCafe and their coffee products, I think they are filling that void in family dining. I have noticed more families eating at McDonald's and enjoying their time together. The children play on the playscape while the parents enjoy a latte and talk. Inexpensive food, cheap entertainment for the kids and quiet conversation for the parents. You can't ask for more than that.
When I was growing up, we would have lunch at McDonald's and we enjoyed the meal and the family time. With the economy the way it is, people are learning to cut back and make the best of a bad situation.
Monday, February 9, 2009
Starbucks launches cheaper coffee-and-food combos
I just saw this on Reuters regarding Starbucks and creating cheaper coffee and food combos. I think McDonald's is starting to cut into their coffee market share. When you consider the price and the increasing quality of McDonald's coffee, Starbucks has to do something about it.
Here's part of the article.
LOS ANGELES (Reuters) - Starbucks Corp will start selling coffee and breakfast foods together for $3.95 next month in its first combination discount, to lure consumers into its coffee shops during the recession.
Starbucks said on Monday that the new breakfast "pairings," available on March 3, could save consumers as much as $1.20.
For the entire article, click here.
Here's part of the article.
LOS ANGELES (Reuters) - Starbucks Corp will start selling coffee and breakfast foods together for $3.95 next month in its first combination discount, to lure consumers into its coffee shops during the recession.
Starbucks said on Monday that the new breakfast "pairings," available on March 3, could save consumers as much as $1.20.
For the entire article, click here.
Review: Sushi Nini
A couple of friends, Jeff and Kim, and I had lunched at a new sushi restaurant that opened up in Round Rock, Texas. It's called Sushi Nini Japanese Restaurant. They just opened and we had to try them out. Kim had eaten there with his girlfriend and they loved the rolls there. With that recommendation and a sense of adventure, I decided to try them out.
We got there around 11:30 and went inside. We are greeted by a friendly host and taken to our table. The decor inside of the restaurant is modern and hip. They had big screen televisions and a projection screen television going as well. Our waitress came over and took our drink order promptly and that gave us time to look at the menu.
The menu is very extensive and had a lot of things to try. Kim and his girlfriend had the Godzilla Roll and The Rock & Roll. He said that both very tasty. Jeff ordered the Hawaiian Roll and order of Ikura (Salmon Roe). Kim ordered the Crunchy Dragon Roll. I ordered lunch special, 6 piece sashimi and California Roll. When we asked the waitress for her recommendations, she didn't know much about the menu and just tried one of the rolls. We were a little disappointed by the lack of knowledge, but we think our waitress did a good job of finding things out of us.
As part of my meal, she brought a bowl of miso soup. I have had a lot of miso soups in my day, but this one was, by far, absolute wonderful. It had a wonderful taste to it and depth. Normally, it is just a quick broth with bean curd thrown in. Not so here. It had a complex taste to it and was delicious. I would go back just for the soup.
It took a while for us to get our meal and it came in batches. We shared our meals with each other so that we could get a different perspective on the food. The sashimi was cut more like a piece that you would put on nigiri. Very thick. Don't get me wrong. If I'm hungry for fish, I would prefer it this way. But, sashimi is cut very thin. So, if you are purist, you would have sent it back. It came with salmon, tuna and white fish. Very fresh and excellent. I tried the Hawaiian roll and it was delicious. It had mango in it and a the sauces was a pineapple mixture and set itself well with the roll. Perfect combination.
It took a while for Kim to get his roll. The kitchen wasn't really backed up. Just very slow. If you are trying to get in and out quickly, forget it. It just won't happen. The Crunchy Dragon Roll was delicious. It had a spicy sauce that was wonderful. It had an ebb and flow to it. Just as the spiciness would would pass, it would creep up and hit your palate again. I really enjoyed that. Not too spicy, but had that ebb and flow and finished off nicely on the palate.
Jeff and I ordered the Godzilla roll and love it as well. It was another great example of a roll perfectly balanced with its ingredients. The one thing that Jeff and I had to use was the pepper on the roll. Even if they are marked spicy, they are very tame on the palate. Kim told us that he and his girlfriend noticed that as well.
Overall, the meal was delicious. The low marks are the service due to lack of knowledge of the items and the slowness of the kitchen. I think if they work out those two items, the place will be wonderful. Special note to those who may have a problem with the outfits. The waitresses wear Oriental mini-skirts. The original tops that are shown on their flyers and website were put back in the lockers. They were a little revealing. However, the mini-skirts stayed.
Location: 117 Louis Henna Blvd; Ste 160; Round Rock, TX 78664
Website: http://www.sushinini.com/
Cash and Credit Cards only.
We got there around 11:30 and went inside. We are greeted by a friendly host and taken to our table. The decor inside of the restaurant is modern and hip. They had big screen televisions and a projection screen television going as well. Our waitress came over and took our drink order promptly and that gave us time to look at the menu.
The menu is very extensive and had a lot of things to try. Kim and his girlfriend had the Godzilla Roll and The Rock & Roll. He said that both very tasty. Jeff ordered the Hawaiian Roll and order of Ikura (Salmon Roe). Kim ordered the Crunchy Dragon Roll. I ordered lunch special, 6 piece sashimi and California Roll. When we asked the waitress for her recommendations, she didn't know much about the menu and just tried one of the rolls. We were a little disappointed by the lack of knowledge, but we think our waitress did a good job of finding things out of us.
As part of my meal, she brought a bowl of miso soup. I have had a lot of miso soups in my day, but this one was, by far, absolute wonderful. It had a wonderful taste to it and depth. Normally, it is just a quick broth with bean curd thrown in. Not so here. It had a complex taste to it and was delicious. I would go back just for the soup.
It took a while for us to get our meal and it came in batches. We shared our meals with each other so that we could get a different perspective on the food. The sashimi was cut more like a piece that you would put on nigiri. Very thick. Don't get me wrong. If I'm hungry for fish, I would prefer it this way. But, sashimi is cut very thin. So, if you are purist, you would have sent it back. It came with salmon, tuna and white fish. Very fresh and excellent. I tried the Hawaiian roll and it was delicious. It had mango in it and a the sauces was a pineapple mixture and set itself well with the roll. Perfect combination.
It took a while for Kim to get his roll. The kitchen wasn't really backed up. Just very slow. If you are trying to get in and out quickly, forget it. It just won't happen. The Crunchy Dragon Roll was delicious. It had a spicy sauce that was wonderful. It had an ebb and flow to it. Just as the spiciness would would pass, it would creep up and hit your palate again. I really enjoyed that. Not too spicy, but had that ebb and flow and finished off nicely on the palate.
Jeff and I ordered the Godzilla roll and love it as well. It was another great example of a roll perfectly balanced with its ingredients. The one thing that Jeff and I had to use was the pepper on the roll. Even if they are marked spicy, they are very tame on the palate. Kim told us that he and his girlfriend noticed that as well.
Overall, the meal was delicious. The low marks are the service due to lack of knowledge of the items and the slowness of the kitchen. I think if they work out those two items, the place will be wonderful. Special note to those who may have a problem with the outfits. The waitresses wear Oriental mini-skirts. The original tops that are shown on their flyers and website were put back in the lockers. They were a little revealing. However, the mini-skirts stayed.
Location: 117 Louis Henna Blvd; Ste 160; Round Rock, TX 78664
Website: http://www.sushinini.com/
Cash and Credit Cards only.
Sunday, February 8, 2009
Making Pancakes from Scratch
From time to time usually on the weekends, I enjoy making a big batch of pancakes for the family and friends who like to drop by when I start to cook. I think they must have the house bugged. As soon as I announce pancakes, I get phone calls from friends. They all ask the same thing, "I'm hungry for pancakes." I respond the same way, "So am I and am cooking up some pancakes. Wanna come over?"
Well, making pancakes isn't hard at all. You just have to start out with a good mix and then you can add different things to it. Depending on my mood and what fruits I have available, the additional ingredients could range from chocolate chips to strawberries. Sometimes, I make a fruit compote with apples and raisins. Just be creative. But, start with the following recipe for the basic batter.
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
I'm off to breakfast.
Well, making pancakes isn't hard at all. You just have to start out with a good mix and then you can add different things to it. Depending on my mood and what fruits I have available, the additional ingredients could range from chocolate chips to strawberries. Sometimes, I make a fruit compote with apples and raisins. Just be creative. But, start with the following recipe for the basic batter.
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
You can add the additional ingredients (chocolate chips, etc) to the mix or just sprinkle over the batter when you pour it on the griddle. The heat is the key. Medium high heat is highly recommended. When you see bubbles form in the batter, you are ready to flip. This is a good tip. You don't want pancake dropping all over the griddle.I'm off to breakfast.
Thursday, February 5, 2009
Introduction to One of My Favorite Kitchen Appliances: The Slow Cooker
One of my favorite kitchen appliances is the slow cooker. It saves me a lot of time and provides a wonderful hot meal for the family.
Tuesday, February 3, 2009
Roasted Chickens for Dinner
I purchased a couple of fryer chickens for dinners this week. At $0.88 per pound, you can't beat that very easily. Two chickens can easily carry us through to Thursday for dinner. My wife loves lemon pepper on the chicken, but I think it is too tame or tastes to lemony. So, I looked around and found something that works perfectly for us.
Weber Grill Creations Zesty Lemon Seasoning is absolutely perfect on chicken and fish. I have used it on tilapia, salmon, trout and shrimp. It also works well with chicken and turkey. So, I highly recommend it.
Preparation is a breeze. Just remove all of the organs from the cavity and wash the bird under cold water. Pat it dry and then apply some olive or vegetable oil and liberally apply the seasoning. I use then place the chicken on my Weber Chicken roasters. You can pour some liquid into the cup and infuse more flavor into the chicken. I will sometimes mix lemon juice, water and some whole peppercorns and pour it into the infusing cup. Cook for about 90 minutes at 350 degrees F. and you are set for the meal. The chicken comes over moist, tender and tasty. What a meal! Add a pasta salad or a tossed salad to it and you are set. Leftovers are delicious as well. My wife takes half a chicken breast to work for lunch.
If you would like to look at the Weber Roaster or the seasoning, I have included links to them for your convenience.
Weber Grill Creations Zesty Lemon Seasoning is absolutely perfect on chicken and fish. I have used it on tilapia, salmon, trout and shrimp. It also works well with chicken and turkey. So, I highly recommend it.
Preparation is a breeze. Just remove all of the organs from the cavity and wash the bird under cold water. Pat it dry and then apply some olive or vegetable oil and liberally apply the seasoning. I use then place the chicken on my Weber Chicken roasters. You can pour some liquid into the cup and infuse more flavor into the chicken. I will sometimes mix lemon juice, water and some whole peppercorns and pour it into the infusing cup. Cook for about 90 minutes at 350 degrees F. and you are set for the meal. The chicken comes over moist, tender and tasty. What a meal! Add a pasta salad or a tossed salad to it and you are set. Leftovers are delicious as well. My wife takes half a chicken breast to work for lunch.
If you would like to look at the Weber Roaster or the seasoning, I have included links to them for your convenience.
Saturday, January 31, 2009
Weber Grill Creation Gourmet Burger Seasoning
Last night, I did some burgers for the family. One of my favorite go-to seasonings is Weber Grill Creation Gourmet Burger Seasoning. It adds an out-of-this world taste to any burger. I have used it on chicken, pork and other cuts of beef.
The seasoning is perfectly balanced and has a little spiciness to the blend. I liberally sprinkle it on my burgers or you can mix it into the meat. I have done it both ways and people love it. In fact, I usually don't tell about my little secret. But, I can tell you this. Weber Grill Creations seasonings will make you a hero at your next burger cookout.
I have placed a link here for you to look at it. I have to buy the big containers for all of the times I cook on the grill.
The seasoning is perfectly balanced and has a little spiciness to the blend. I liberally sprinkle it on my burgers or you can mix it into the meat. I have done it both ways and people love it. In fact, I usually don't tell about my little secret. But, I can tell you this. Weber Grill Creations seasonings will make you a hero at your next burger cookout.
I have placed a link here for you to look at it. I have to buy the big containers for all of the times I cook on the grill.
Friday, January 30, 2009
Smokey Mo's Opens a New Location in Cedar Park!
Mo knows BBQ and he has opened a new pit in Cedar Park near the intersection of Cypress Creek and Lakeline Blvd near the firehouse.
A friend of mine, Paul Baker, and I went there today and enjoyed a fine BBQ. In fact, we had the pork, sausage and brisket. All of it was excellent and there was a line of people waiting for some good BBQ.
When we got to the counter to place our order, we noticed the man and the legend, Morris Melchor (AKA Mo), behind the counter and serving up our BBQ. We had a chance to exchange a few words with him about the business and how things were going. He told us that business was booming. Needless to say, we told him that we enjoyed is BBQ and that he was in a perfect location.
The new location looks great on the inside and it is my understanding that it was going to be a Tin Star restaurant, but the restaurant owners, had to change their plans. So, Smokey Mo's moved in and is making a big impression. Mo told us that the original Smokey Mo's on North Bell would be remain open and continue to serve his wonderful BBQ.
Well, after we got our order, we enjoyed the pork. Perfectly cooked and tender. The sausage was also perfect. The brisket was a little dry, but I think Paul didn't order the extra moist. I always order extra moist. (I need to send an email to my doctor, Marty Molina, about the comment regarding the extra moist brisket. Sorry, Doc, I love extra moist.) The potato salad was spot on. The okra was a little off. It was different. I think the breading wasn't the cornmeal breading that I was used to.
The counter and dining room help did a great job in cleaning tables and welcoming guests. Thanks for the delicious BBQ, Mo. Mo knows BBQ!
A friend of mine, Paul Baker, and I went there today and enjoyed a fine BBQ. In fact, we had the pork, sausage and brisket. All of it was excellent and there was a line of people waiting for some good BBQ.
When we got to the counter to place our order, we noticed the man and the legend, Morris Melchor (AKA Mo), behind the counter and serving up our BBQ. We had a chance to exchange a few words with him about the business and how things were going. He told us that business was booming. Needless to say, we told him that we enjoyed is BBQ and that he was in a perfect location.
The new location looks great on the inside and it is my understanding that it was going to be a Tin Star restaurant, but the restaurant owners, had to change their plans. So, Smokey Mo's moved in and is making a big impression. Mo told us that the original Smokey Mo's on North Bell would be remain open and continue to serve his wonderful BBQ.
Well, after we got our order, we enjoyed the pork. Perfectly cooked and tender. The sausage was also perfect. The brisket was a little dry, but I think Paul didn't order the extra moist. I always order extra moist. (I need to send an email to my doctor, Marty Molina, about the comment regarding the extra moist brisket. Sorry, Doc, I love extra moist.) The potato salad was spot on. The okra was a little off. It was different. I think the breading wasn't the cornmeal breading that I was used to.
The counter and dining room help did a great job in cleaning tables and welcoming guests. Thanks for the delicious BBQ, Mo. Mo knows BBQ!
Wednesday, January 28, 2009
Grinders & More at Plank's Restaurant
Two of my dearest friends and fellow foodies, Robert and Ken, joined me to try out a new restaurant located where McAlister's Deli used to be on IH-35. Robert had noticed that McAlister's had left and a new restaurant took its place.
The place is called Plank's and it is known for its grinders (hot sandwiches), pizzas, tacos and salads. We decided to try different sandwiches. Robert had the sirloin steak sandwich with macaroni salad. Ken had the stromboli and I had the Italian grinder. We both had the pasta salad. Robert really loved the macaroni salad and the sandwich was delicious, hot and hearty. The bread made the sandwich for Robert. It was a ciabatta bread which is one of my favorite crusty breads.
Ken and I enjoyed the pasta salad. It was very tasty and had the right about of oil and vinegar. I have had some pasta salads that have been swimming in too much oil or vinegar. The spices were well-balanced and the salad had variety.
My sandwich, the Italian Grinder, was absolutely delicious. I had it loaded with lettuce and tomatoes. The tomatoes were chopped and so it was easy to handle. The other thing I noticed was that the meat was chopped up and spread out throughout the sandwich. It is was different from what I'm used to, but not bad at. Just a little mess, but grinders often are.
Ken enjoyed his stromboli sandwich and he enjoyed it as well. He fought hard to stay away from the Austin Chili Dog. I may try that one next time or a pizza.
I talked with Luke, the owner and operator of Plank's. He used to work for McAlister's for 4 years, 1 year for Papa John's and 1 year with McDonald's. So, Luke has a good solid background in food service. He noticed that people love great, hot sandwiches. Needless to say, Luke learned his lesson well and is giving people what they want. Additionally, the soda fountains are in the dining area so that people can serve themselves and get refills on their own. You order your food at the front counter and they give you a number and your cup. The wait staff bring out your sandwich and they are very friendly. Luke made it a point to pick people who were customer-oriented. He did a great job in that area.
In the future, he will be offering beer and wine to go along with the sandwiches. I think that is a great idea. Luke is also planning on setting up a movie night for children as well as old movies for adults. If that is the case, I might be dropping by for a movie night or two. I will be looking for appetizers and beers for movie night.
I have asked Luke for an interview regarding his restaurant and his business ethic. Yes, readers, I will be posting the video interview on my food blog.
Location
12901 N Interstate 35 Ste 1200, Austin, TX 78753-1075
The place is called Plank's and it is known for its grinders (hot sandwiches), pizzas, tacos and salads. We decided to try different sandwiches. Robert had the sirloin steak sandwich with macaroni salad. Ken had the stromboli and I had the Italian grinder. We both had the pasta salad. Robert really loved the macaroni salad and the sandwich was delicious, hot and hearty. The bread made the sandwich for Robert. It was a ciabatta bread which is one of my favorite crusty breads.
Ken and I enjoyed the pasta salad. It was very tasty and had the right about of oil and vinegar. I have had some pasta salads that have been swimming in too much oil or vinegar. The spices were well-balanced and the salad had variety.
My sandwich, the Italian Grinder, was absolutely delicious. I had it loaded with lettuce and tomatoes. The tomatoes were chopped and so it was easy to handle. The other thing I noticed was that the meat was chopped up and spread out throughout the sandwich. It is was different from what I'm used to, but not bad at. Just a little mess, but grinders often are.
Ken enjoyed his stromboli sandwich and he enjoyed it as well. He fought hard to stay away from the Austin Chili Dog. I may try that one next time or a pizza.
I talked with Luke, the owner and operator of Plank's. He used to work for McAlister's for 4 years, 1 year for Papa John's and 1 year with McDonald's. So, Luke has a good solid background in food service. He noticed that people love great, hot sandwiches. Needless to say, Luke learned his lesson well and is giving people what they want. Additionally, the soda fountains are in the dining area so that people can serve themselves and get refills on their own. You order your food at the front counter and they give you a number and your cup. The wait staff bring out your sandwich and they are very friendly. Luke made it a point to pick people who were customer-oriented. He did a great job in that area.
In the future, he will be offering beer and wine to go along with the sandwiches. I think that is a great idea. Luke is also planning on setting up a movie night for children as well as old movies for adults. If that is the case, I might be dropping by for a movie night or two. I will be looking for appetizers and beers for movie night.
I have asked Luke for an interview regarding his restaurant and his business ethic. Yes, readers, I will be posting the video interview on my food blog.
Location
12901 N Interstate 35 Ste 1200, Austin, TX 78753-1075
Using a Grill Pan and Salmon
When it comes to cooking outdoors I can take most everything Mother Nature can throw at me. However, when it is windy, cold and wet, I draw the line. But, I still want to grill. So, I reach for my trusty grill pan. Yes, you can grill indoors to some extent, but it is better than nothing.
One recipe I love to cook is salmon and it comes out wonderful. Here's the recipe for a Lemon Garlic Salmon dish.
Ingredients
1/4 cup unsalted butter
1 tablespoon and 1 teaspoon minced garlic
2 teaspoons lemon pepper
4 (4 ounce) fillets salmon
2 lemon
Directions
Season salmon fillets on both sides with lemon pepper.
In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork.
Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
Suggestions for Sides
Jasmine Rice with fresh chopped parsley. Very simple and very elegant.
I do own the following grill pan recipe book and it has some great recipes in it.
Grill Pan Cookbook: Great Recipes for Stovetop Grilling
One recipe I love to cook is salmon and it comes out wonderful. Here's the recipe for a Lemon Garlic Salmon dish.
Ingredients
1/4 cup unsalted butter
1 tablespoon and 1 teaspoon minced garlic
2 teaspoons lemon pepper
4 (4 ounce) fillets salmon
2 lemon
Directions
Season salmon fillets on both sides with lemon pepper.
In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork.
Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.
Suggestions for Sides
Jasmine Rice with fresh chopped parsley. Very simple and very elegant.
I do own the following grill pan recipe book and it has some great recipes in it.
Grill Pan Cookbook: Great Recipes for Stovetop Grilling
Tuesday, January 27, 2009
Restaurant.com New Promo Alert
Hey, gang! My friends at Restaurant.com are having another special for my readers. Starting today, save 70% Off and receive A FREE $15 Dale and Thomas Promotional Gift Card with every order. Use the new coupon code "SUPER" on both of the most popular products, Dinner of the Month Club and the $25 Gift Certificates.
70% Off Dinner of the Month Club + FREE $15 Dale and Thomas Promotional Gift Card with your purchase. Use the code SUPER thru 1/31/09.
70% off $25 Gift Certificates + FREE $15 Dale and Thomas Gift Card with your purchase. Use code SUPER and pay $3 thru 1/31/09.
70% Off Dinner of the Month Club + FREE $15 Dale and Thomas Promotional Gift Card with your purchase. Use the code SUPER thru 1/31/09.
70% off $25 Gift Certificates + FREE $15 Dale and Thomas Gift Card with your purchase. Use code SUPER and pay $3 thru 1/31/09.
Monday, January 26, 2009
More Cooking Videos
I need to complete some cooking videos for my blog. I have a couple of products that I want to discuss with my readers.
One of my favorites is my Cuisinart Griddler. I use it all of the time if the weather is so bad that I can't get outside to grill or cook. I have used it to make paninis and other delicious items. It has opened new culinary doors for me. So, I think I should share this wonderful appliance with you.
So, in the next couple of days, I will be shooting the video for this product and doing a review of it. Look for it.
One of my favorites is my Cuisinart Griddler. I use it all of the time if the weather is so bad that I can't get outside to grill or cook. I have used it to make paninis and other delicious items. It has opened new culinary doors for me. So, I think I should share this wonderful appliance with you.
So, in the next couple of days, I will be shooting the video for this product and doing a review of it. Look for it.
Wednesday, January 21, 2009
Not the Same Old Garlic Bread
I enjoy serving spaghetti for dinner especially when you have a lot people. Come on, pilgrim. I can't serve steak to everyone every night. However, I can do different things and one of which is doing something with the bread.
Everyone loves bread to go along with the spaghetti and this recipe is a winner for those who enjoy it.
Herbed Cheese Bread on the Grill
Ingredients
1 package hogie rolls, split
1 can sliced black olives, drained
6 roma tomatoes, sliced thinly
6 ounces soft cheese, Brie or Gruyere, sliced
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
Directions
Preheat grill. Brush rolls with olive oil and top with cheese, tomatoes, and basil. Grill on direct medium heat for 6-8 minutes or until cheese has melted. Remove from heat and serve immediately.
I have added garlic to this recipe and it is very good as well.
Everyone loves bread to go along with the spaghetti and this recipe is a winner for those who enjoy it.
Herbed Cheese Bread on the Grill
Ingredients
1 package hogie rolls, split
1 can sliced black olives, drained
6 roma tomatoes, sliced thinly
6 ounces soft cheese, Brie or Gruyere, sliced
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
Directions
Preheat grill. Brush rolls with olive oil and top with cheese, tomatoes, and basil. Grill on direct medium heat for 6-8 minutes or until cheese has melted. Remove from heat and serve immediately.
I have added garlic to this recipe and it is very good as well.
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