Beef and Andouille Burgers with Asiago Cheese

With another little one on the way, I've been trying out lots of new ideas and recipes for quick meals: sandwiches, pastas, burgers, etc. By the time my tiny one arrives in September, I'm hoping to have a nice repertoire of quick meals so we can keep eating delicious food while taking care of our new little girl and her big sister... (Leave a comment with ideas for meals!!!)

When I had the first one, I was more than a little delusional about how much time I would have to cook. I thought I'd be making three-course meals while she slept the day away. She did sleep a lot, but in fits and spurts (and her preferred location was on top of mommy!), allowing little time for extravagant meals. More than once we resorted to take-out... This time I know what I'm in for!

These burgers had me at the title. Beef, andouille, cheese... And they're topped with a delicious sauce made from sun-dried tomatoes, mustard and mayo. Add some fire roasted peppers and this is a burger I'll eat again (and again).

Beef and Andouille Burgers with Asiago Cheese
adapted from the Bon Appetit Cookbook

4 oil-packed sun-dried tomatoes, drained
1/3 cup mayonnaise
1 tablespoon whole-grain Dijon mustard

6 ounces andouille sausages,* cut into 1-inch pieces
1 1/2 pounds ground beef (15% fat)
1 large shallots, minced
1 teaspoons salt
1 teaspoons ground black pepper
1/2 teaspoon fennel seeds, crushed

4 large sesame-seed hamburger buns
Sliced Asiago cheese
1 7- to 7 1/2-ounce jar roasted red peppers, drained
Lettuce and sliced onion, if desired

Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)

Finely chop andouille sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into 4 1-inch-thick patties.

Prepare barbecue (medium-high heat). Grill hamburger buns until golden, about 2 minutes. Transfer to platter. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Place cheese over top of burgers and allow to melt.

Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with lettuce and onion slices. Cover with top halves of buns and serve.

Slow and smoky barbecued brisket

The past week has been chock full of wildlife - and for once I don't mean my little monkey of a 21-month old. One morning last week, Jeff got her out of bed and brought he into the kitchen and immediately went running out the backdoor. A deer had made an appearance. She was pointing and saying "deer" in her cute little voice as daddy carried her across the grass in her jammies. The deer quickly took flight.

Then on Saturday, we took her to the zoo. There's a great zoo in suburban NJ called the Turtle Back Zoo. Perfect for a day-trip, we arrived at 10 a.m. and made our rounds in about 2 hours. She loves pointing at the animals, especially the horses and monkeys ("ah-ahs").



One would think that was enough for animal sightings, but on Monday night, we sat on the deck eating dinner and something caught my eye out by her slide. It was a raccoon that was about twice her size. Brave daddy quickly left the deck to scare it off.

And last but not least, this morning I looked out the window and saw a big, orange fox. Now, I don't live in a woodsy area. My neighborhood is pretty developed so wildlife is usually limited to squirrels, birds and such. So now I'm wondering what will show up next... a wolf? (I tried to snap a pic of the fox and went running barefoot across the grass, but it took off when it saw me coming. I'll be better prepared next time - I've got the zoom lens on my camera now)

Anyway, enough about wildlife in suburban NJ. I took advantage of the recent Jewish holiday to get a great deal on a beef brisket. I've never made brisket, but have long wanted to make barbecue (other then ribs). I turned to my old friend Laurent Tourondel for some guidance.

This could be served plated, but we decided to go with sandwiches. I topped them with homemade cole slaw and some aged cheddar from Oscar's Smokehouse... Delish!



Barbecued Beef Brisket with BLT BBQ sauce
Adapted from The BLT Cookbook by Laurent Tourondel

Dry Rub:
3 tablespoons chili powder
1 1/2 tablespoons paprika
1 tablespoons dried oregano
1 tablespoons garlic powder
1/4 teaspoon cayenne
3/4 teaspoons black pepper
3/4 teaspoons sugar
3/4 teaspoons dry mustard
1/4 teaspoons ground cloves
3/4 teaspoons celery seed
3/4 teaspoons salt

2-1/2 pounds beef brisket, trimmed

3 Tbsp hickory chips for an indoor smoker (or use an outdoor smoker if you have one)
3 cups BLT Barbecue Sauce, (recipe follows)

To serve: Homemade cole slaw, buns and sharp cheddar cheese

Make the Dry Rub  
In a bowl, mix together all of the dry ingredients.  Place the meat in a roasting pan and rub on all sides with the mixture.  Cover and chill at least 4 hours.

Smoke the Brisket  
In the bottom of a stove-top smoker, arrange the hickory chips, mounding them slightly in the  center.  Place the pan and rack on top, and place brisket on top of the rack.  Cover tightly with the lid and place over low heat for 1 hour.  For an outdoor smoker, follow manufacturer’s directions.

Preheat the Oven to 325° F.

Roast the Brisket  
Place the brisket in a large roasting pan.  Pour the Barbecue Sauce on top of the meat.  Pour 1-1/2 cups of water into the pan around the meat.  Cover with aluminum foil, making a tent so that it does not touch the meat.   Cook for 4 hours, basting occasionally, until the brisket is tender when pierced with a fork at the thickest part.

BBQ SAUCE

Makes about 5-1/2 cups

15 garlic cloves, peeled (about 1 whole head)
1 tablespoon olive oil
Salt
3 cups ketchup
3 ribs celery, chopped
1-1/2 medium size sweet onions, such as Vidalia or Bermuda, chopped
1-1/2 cups water
3/4 cup dark brown sugar
3/4 cup (1-1/2 sticks) unsalted butter
3/4 cup Worcestershire sauce
3/4 cup apple cider vinegar
3 tablespoons chili powder
1 tablespoon instant espresso powder
3/4 teaspoon cayenne pepper
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
3/4 teaspoon ground cloves


Preheat the Oven to 375°F.

Roast the Garlic 
In a small baking pan, toss the garlic cloves with the oil and a pinch of salt.   Roast for 30 minutes or until very soft and beginning to brown.

Cook the Sauce  
Combine all of the ingredients in a large heavy saucepan.  Bring to a simmer over medium heat.  Cook the sauce, stirring it frequently to prevent it from scorching, for 45 minutes or until the vegetables are soft and the sauce looks dark and rich.

Blend the sauce  
Let cool slightly.  Pour the sauce into a blender or food processor.  Blend until completely smooth.  Taste for seasoning.

Sauce will keep for about a month in the refrigerator.

Peruvian Beef Kabobs

Spring came early in NJ. For two weeks solid, it was 75 degrees out. For me, the weather presented a test of discipline. See, I just started a new job that allows me to work full time from home. As I sat in my home office with the window open, warm breeze blowing in, it was a true test to stay put and focus on training and work. But I did it!

But that was then... this morning it was 35 degrees when I got up...

The Spring weather inspired me to try some new recipes for the grill. My husband got out the deck furniture early and we enjoyed several nights outside, with our little one happily gobbling her dinner while she looked for "tweet-tweets". These kabobs are easy and pretty inexpensive for a beef dinner, since you use a cut of London Broil. I used a piece of meat that was about 1 3/4 pounds and we got two full meals from it. I served it with potato salad and crusty bread the first night and roasted potatoes and grilled asparagus the second...



Peruvian Beef Kabobs
adapted from Weber: Time to Grill

3 red bell peppers, 2 whole and 1 cut into 1 1/4-inch squares
3 garlic cloves, coarsely chopped
2 Tbsp. red wine vinegar
2 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. Kosher salt
1/2 tsp. ground black pepper
1/2 cup extra virgin olive oil
2 pounds top round london broil, cut into 1 1/4 inch chunks

Roast 2 of the red peppers. To do this, I put them on skewers and turn them over the flame of my gas stove. You could also use the broiler in your over or your grill. Once the skins are black all over, place them in a brown paper bag and roll down the top of the bag to allow the peppers to steam.

Once the peppers have cooled, peel off the black skin and remove the stems and seeds. Tear into pieces and put into the bowl of a food processor with the garlic, vinegar, cumin, paprika, salt and pepper. Process to a paste and then stream in the oil with the processor running.

Pour 1/2 the marinade over the meat and refrigerate for several hours. Reserve the rest of the marinade to use as a sauce.

Preheat grill to medium. Place beef and remaining red pepper on skewers, alternating the meat and peppers. Grill 6-8 minutes for medium rare, turning every couple of minutes.

Serve with reserved marinade.

Serves 4.

Moroccan short rib tagine with butternut squash and carrots

I'm a spice junkie. It's an addiction really. So I'm pretty psyched about the growing number of sources for high quality spices. I've used Penzey's for years and now Williams-Sonoma has introduced a line of spices and blends including some harder to find varieties like Ras el Hanout and porcini sea salt (yum!). But the icing on the cake is a new spice shop right in the next town called Savory Spice Shop. They have lots of blends and such but they have an irresistible selection of stuff I haven't seen elsewhere. Fennel pollen! Rose water! I went in for a couple of Christmas gifts and spent, well, a lot on stuff for myself!

I'll be trying out my new stuff soon. The recipe below is another tagine - easy, full of flavor and great for a cold winter night. It made anough for 2 meals for Jeff and me. This one features Ras el Hanout, a Moroccan spice blend. Savory carries it, but I bought mine at Williams-Sonoma (also where I found the original recipe). Tender short ribs, butternut squash and a punch of Moroccan flavor make this simple tagine absolutley spectacular. Serve it with a side of couscous.

Moroccan Short Rib Tagine with Butternut Squash and Carrots

adapted from williams-sonoma.com

• 3 Tbs. ras el hanout
• 1 Tbs. sweet paprika
• 1 tsp. salt, plus more, to taste
• 1 tsp. freshly ground pepper, plus more, to taste
• 3 lb. short ribs, cut into serving pieces, external fat trimmed to 1/4 inch
• 2 Tbs. olive oil
• 1/2 large yellow onion, diced
• 2 carrots, peeled and cut into chunks
• 2 cups cubed peeled butternut squash
• 4 garlic cloves, chopped
• 1/2 cup dry red wine, such as Syrah
• 1 cup canned diced tomatoes
• 1/2 cup beef broth, plus more, as needed

In a small bowl, stir together the ras el hanout, paprika, the 1 tsp. salt and 1 tsp. pepper. Rub the mixture over the short ribs, coating them evenly. Let stand at room temperature for 30 to 60 minutes or refrigerate for 2-4 hours.

Preheat an oven to 350°F.

Heat a large, heavy fry pan over medium heat. Pour in the olive oil and heat until the surface shimmers. Add the short ribs and brown on all sides, about 8 minutes total. Transfer to a plate.

Pour off all but 2 Tbs. of the fat in the pan. Add the onion, carrots, squash and garlic and cook, stirring often, until the onion begins to brown, 3 to 5 minutes. Add the wine, stirring to scrape up the browned bits from the pan bottom. Add the tomatoes and the 1/2 cup stock.

Transfer the mixture to a tagine. Add the short ribs, pushing them down into the vegetables. Cover the tagine, transfer to the oven and bake until the meat is very tender, about 2 1/2 hours.

Transfer the short ribs to a plate and cover with aluminum foil. Let the sauce cool for 5 minutes, then skim the fat off the surface. If the sauce is too thick, stir in more stock, 2 Tbs. at a time. Adjust the seasonings with salt and pepper as needed.

Serve over couscous.

Chunky beef chili with tomato corn salad

Working for a California-based company means a lot of conference calls with the West Coast. Waiting for everyone to join leaves a lot of free time to talk about the weather. Frequently, I'm asked why I wouldn't prefer living somewhere with consistently warm weather, like California.

I remember in particular one call last winter. I was on with one guy from California and another from Romania. As I looked out the window, more than two feet of snow had already fallen and more was on the way. The guy from California wondered how I could stand it.

Today, in mid-October, it's crisp and windy. Leaves are floating through the air and it's simply beautiful. Sure, I'll be out there raking them up in a few weeks, but as I do I'll be breathing in that spectacular fall scent. Aside from that, there is, of course, the food. As the weather turns cooler, new produce comes into season and I pull out my recipes for slow-cooked, braised, or roasted foods. This chili is just the dish for a cool fall day: warm, hardy and more than a little bit spicy. Corn and tomatoes are still good, so the salad that tops the chili offers a hint of summer. I'm sure it would taste good on a 70 degree day someplace else, but on a cool day in New Jersey, it's not only tasty, but comforting as well.

So I'll take my changing seasons. And I'll pair them with the perfect foods for each. I'll have warm, soul-satisfying soups and stews for cold winter days, and cool, crisp salads for hot summer days. For me, the food just wouldn't taste the same without the changing seasons.



Chunky beef chili with tomato corn salad
adapted from The New Slow Cooker

For the chili:
4 lb. boneless beef chuck, trimmed of most fat and cut into 1 inch chunks
Salt and freshly ground black pepper
2 Tbsp. canola oil
2 large yellow onions, coarsely chopped
8 cloves garlic, minced
2 chipotle chiles in adobo, finely chopped
1 Tbsp. chipotle chili powder
1 Tbsp. smoked paprika
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes, or more to taste
1 cup tomato paste
2 cups beef stock

For the tomato corn salad:
Kernels from 2 ears of corn
1 cup cherry or grape tomatoes, quartered
2 green onions, thinly sliced
3 Tbsp. chopped fresh cilantro
1/2 tsp. Dijon mustard
2 tsp. white vinegar
1/2 tsp. finely grated lime zest
1 Tbsp. lime juice
Salt and pepper

Season the beef generously with salt and pepper. In a large heavy frying pan over high heat, warm the oil. When the oil is hot, add half the beef and sear, turning as needed to brown evenly, until golden brown on all sides, about 5 minutes. Using a slotted spoon, transfer the beef to the slow cooker. Repeat with remaining beef.

Pour off most of the fat from the pan and return to medium heat. Add the onions to the pan and saute until softened. Add the garlic and cook for 1 minute more. Add the chipotle chiles with their sauce, chipotle powder, smoked paprika, cumin, oregano, red pepper flakes, and tomato paste. Stir well and cook for 2 minutes. Pour in 1 cup of the stock and stir to dislodge any brown bits from the bottom of the pan. Transfer to the slow cooker. Add remaining stock, salt and pepper to taste and stir to combine. Cover and cook on low for 5 hours. The meat should be very tender.

To make the salad: whisk the mustard, vinegar, zest, lime juice, and salt and pepper in a bowl. Toss with the tomatoes, corn, cilantro and green onions.

To serve, spoon the chili into bowls and top with some of the salad. (Add some cheddar cheese too if you like!)

Korean BBQ: Marinated short ribs in lettuce leaves

When I was a kid, my dad worked in downtown New York City, so trips to Chinatown were frequent treats. We'd ride the train in with mom, visit the South Street Seaport, and head to Chinatown for supper. We were exposed to lots of different Chinese food, but it wasn't until colelge that I became familiar with other Asian cuisines. My sophomore and junior years, I had a Vietnamese roommate who introduced me to the food she'd grown up on. Then senior year I had a Korean roommate. It was Julie who first introduced me to Korean barbecue and such things as kimchee. After college, we often met in New York for trips to Kum Gang San, one of our favorite spots in Koreatown.

Our trips to New York have become less frequent, but my love of Korean food has not. I've only tried making Korean once before and it was a debacle. I attempted kimchee - in Jeff's apartment building in Jersey City. We still laugh about how terrible if turned out and how awful the cabbage and vinegar smelled. It was quite possibly the worst meal I've ever cooked.



So naturally I had some hesitations about trying to make Korean food again. But I happened to catch an episode of Grill It with Bobby Flay and he and a Korean friend visited Kum Gang San and then made homemade Kalbi (Korean short ribs) and a delicious looking cucumber salad. I had to try it... and you should too. These make a wonderful spring or summer dinner - serve them with steamed rice in lettuce wraps for a fresh dinner. I also served the cucumber salad on the side along with some store-bought kimchi (I have not yet receoved from the last fiasco).

Jeff's verdict was that he'd definitely have it again. He said he might even request it for his birthday. But we both agreed the meat would've been more flavorful had we sliced the beef before marinating it. so I've modified the recipe accordingly.



Note: Boneless short ribs can be hard to find - I found these beauties at Whole Foods. Most of the other ingredients can be found at an Asian market or your local supermarket.

Korean Barbecued Short Ribs (Kalbi)
adapted from foodnetwork.com

Marinade:
1/4 cup soy sauce
1/2 Korean pear or Asian pear, grated with juices
3 cloves finely chopped garlic
1/2 small white onion, grated or thinly sliced
1 tablespoon grated fresh ginger
1 tablespoon light brown sugar
1/2 tablespoon honey
1 tablespoon sesame seeds, toasted
1 tablespoon toasted sesame oil
2 teaspoons ground red pepper
1/4 teaspoon ground black pepper
1 green onion, thinly sliced
1 (12-ounce) can lemon-lime soda (Sprite or 7-Up)

2 pounds boneless short ribs
Cooked white rice, for serving
12-16 large Romaine lettuce leaves, washed and dried
Gochuchang paste
Toasted seasme seeds (optional)

Cut the short ribs against the grain into slices about 1/4 inch thick.
Whisk together all the marinade ingredients in a large baking dish.



Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.

Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs in lettuce leaves with rice, gochuchang paste, and sesame seeds.

Serves 4.

Korean Cucumber Salad (Oi Moochim)
adapted from foodnetwork.com



1/2 cup distilled vinegar or rice vinegar
2 tablespoons soy sauce
2 teaspoons sugar
4 teaspoons seasoned gochuchang paste, or more to taste, recipe follows (I used about 6!)
1 teaspoon toasted sesame oil
4 Korean or kirby cucumbers, thinly sliced
1 small white onion, halved and thinly sliced
1 tablespoon sesame seeds, toasted



Whisk together the vinegar, soy, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.

Seasoned Gochuchang Paste (seasoned red pepper paste):



4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.
Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.

Surf and Turf, French Laundry style

In a burst of energy (or perhaps a moment of weakness), I decided to have a go at another French Laundry recipe on Saturday night. I selected "Surf and Turf", braised oxtails with seared monkfish, topped with sauteed salsify and cepes. Pretty ambitious considering I was unsure of finding any of the main ingredients...



Thus began the shopping trip. I started at my local farm market... no cepes or salsify there, but I got the makings for the brunoise and the braising liquid. Next morning, off I went again. At my first stop I found oxtails - ok I now had 1 of 4 main ingredients. I grabbed a package of crimini mushrooms just in case I couldn't find cepes. Then I moved onto the next store...



As I neared the seafood counter, a glistening piece of monkfish caught my eye. But it was just one lonely piece - I had a bad feeling... I asked the fishmonger if it was fresh and he very honestly shook his head no... Well, that fish was not for me, thank you very much. I rounded the corner to produce and was greeted by a beautiful sight: a whole line of D'Artagnan gourmet mushrooms... But, no cepes. I grabbed come royal trumpets which worked out beautifully. No salsify there either. At that point I decided I could live without salsify, but I could not make surf and turf without the surf...



I pulled into a little seafood market in Westfield, NJ, and walked in. I scanned the counter and saw two beautiful pieces of what looked like monkfish tail, but the sign said... catfish??? So I asked and I was right, monkfish! I carried my trreasure home and got started...



In lieu of typing the entire recipe, I'm going to save myself from a case of carpal tunnel and instead share a link directly to it. Needless to say, I left out the salsify and we didn't miss it. The oxtails had a rich full flavor - similar to that of braised shortribs. The fish was mild, and perhaps a bit overpowered by the rich beef. The Royal Trumpet mushrooms were meaty and delicious atop the whole thing. I served it with a simple salad of mache, jicama and sliced avocado with a dijon vinaigrette. A dish I would definitely make again - perhaps after I try a few more of Keller's concoctions... So check back to see when I get the French Laundry out again!

Little Italy Relish: Quick pick-me-up for grilled steak

One of the simplest dinners is grilled steak. It's quick and easy, but with a little extra effort it can seem like an elegant dinner. Paired with a nice side dish, a classic caesar salad, and some good red wine, it was a perfect Saturday night dinner. To add a little more flavor and flare to the meal, I made a fresh batch of Little Italy Relish. It's a no-cook relish that comes together as fast as you can chop the ingredients. Olives, roasted red peppers, and more combine to bring a unique flavor to a simple steak dinner. Served at room temperature, the heat from the steaks brings out even more flavor.

I made more than enough for the two of us. I wanted leftovers! This relish will be great on roast beef sandwiches or even better on a hot steak sandwich with melted provolone on garlic bread. It'd also be delicious as a topping for a salad with grilled chicken. Or simply put a scoop of it on a piece of crusty bread like Jeff did after dinner!



Little Italy Relish
Adapted from Weber Real Grilling

1 roasted red bell pepper, diced
1/2 medium ripe tomato, diced
1/2 cup pitted green olives, diced
1/2 cup pitted black olives, diced (I used Calamata)
1 stalk celery, diced
1 clove garlic, minced
1 Tbsp. chopped fresh Italian parsley
1 Tbsp. good quality extra-virgin olive oil
2 tsp. red wine vinegar
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
Black pepper, to taste

Combine all ingredients in a bowl and set aside at room temperature for at least 1 hour before serving. If making a day ahead, refrigerate overnight and let come to room tempterature before serving.

Makes about 1 1/2 cups. Serve over your favorite cut of grilled steaks.

Last Supper #5: Nancy Silverton

I've been a bit delinquent in this posting, considering we ate this dinner two weeks ago. So it goes sometimes...

For her last supper, Nancy Silverton listed an antipasto consisting of salami, mozzarella, pecorino romano, almonds and olives; fresh crusty bread, Bistecca Fiorentina, Braised radicchio, roasted onions and grilled zucchini.

We went for the antipasto but left out the mozzarella. Then I made Bistecca Fiorentina following a recipe that appears in Mario Batali's Italian Grill. Rubbed with extra virgin olive oil and fresh herbs, it grilled beautifully. The radicchio I wrapped in pancetta, then braised it. I roasted red onions in the oven (they look a little dark in the picture, but were delicious!). I drizzled both with a balsamic-whole grain dijon vinaigrette. Both went great with the steak.

All-in-all another great dinner from Project Last Supper. That's 5 complete since late September and 35 to go in the coming months. Next up: French chef Helene Darroze.

Chili for a chilly night

It's time for a break from the gourmet. Tonight we are having chili! I use my Mom's recipe, but add a little something extra: grilled fillet! We had guests this weekend and on Friday night we grilled a whole fillet. There's some left, so I'm going to cut it up and throw it into my chili. It adds a great grilled taste to this winter warmer!

Here's the recipe. (I kinda sorta measure things)

Mom's chili

• 1 1/2 lbs ground beef
• 1 or two green peppers cut into 1 inch cubed
• 1 or two yellow onions chopped
• 1 28 oz can tomatoes in their juice
• 4+ Tbsp. Chili powder
• Garlic powder to taste
• Crushed red pepper to taste
• 1 bay leaf
• 1 can kidney beans, drained and rinsed
• Grilled steak, optional, cut into bite sized pieces

In a pot over medium heat, cook the ground beef, peppers and onions until beef is browned and vegetables are softened. Drain off the fat. Add the tomatoes, breaking them apart as you add them. Stir in the chili powder, crushed red pepper, garlic powder and bay leaf. Simmer about 45 minutes. Stir in the kidney beans and steak if using. Cook to desired consistency. Be sure to taste for salt and pepper. I sometimes add more crushed red pepper or chili powder...

Serve with grated cheddar and crusty bread or cornbread. Jeff loves a grilled cheese with his chili!