Forum inspired lunch

16 years ago

I had some PTO people over for lunch yesterday to discuss plans for staff appreciation week.

I made a simple salad that I did by myself without forum help - LOL - with baby lettuces and cucumbers topped with a shallot vinaigrette.

With it, served Thai crab salad phyllo cups posted by Monique, and Sharon Chase's Utmost grilled cheese. Everything was quite delicious and both recipes were a hit - thanks so much Monique and Sharon!

Stacy

The Utmost Grilled Cheese - Sharon (courtesy of the Best of Bridge)

1 loaf of french bread , sliced lengthwise

2 TBSP prepared mustard

1 cup cheddar, grated

1 cup jack cheese, grated

1/4 cup butter

1/2 tsp "Wouster" sauce aka Worcestershire Sauce

1 egg

6 slices bacon , cooked crisp and crumbled

2 green onions, chopped

Spread each side of the loaf with mustard. Mix the remaining ingredients until well combined. Spread the mixture on the bread and broil unitl lightly browned and puffed. Cut into strips and serve immediately.

Thai Crab Salad Phyllo Cups Â Monique

A Canadian Living Recipe

The salad filling's taste and colour lend an exotic glamour to your appetizer platter. Spoon the filling into the phyllo cups right before serving.

48 Flaky Phyllo Cups 48

Filling:

3 tbsp Vegetable oil 50 mL

3 tbsp Lime or lemon juice 50 mL

2 tbsp Granulated sugar 25 mL

4 tsp Fish or soy sauce 20 mL

1-1/2 tsp Peanut butter 7 mL

1 Clove garlic, minced 1

Dash Hot pepper sauce Dash

8 oz Crabmeat (fresh thawed) 250 g

2/3 cup Each finely chopped English cucumber and sweet red pepper 150 mL

3 tbsp Each finely chopped green onion and fresh basil or mint 50 mL

2 tbsp Finely chopped peanuts 25 mL

FILLING: In large bowl, whisk together oil, lime juice, sugar, fish sauce, peanut butter,

garlic and hot pepper sauce until sugar is dissolved.

Gently squeeze any excess liquid from crab. Add crab to bowl along with cucumber, red pepper, onion and basil; toss to combine. Spoon into phyllo cups. Sprinkle with peanuts.

Makes 48 pieces.

Per piece: about 38 cal, 2 g pro, 2 g total fat (1 g sat. fat), 3 g carb, trace fibre, 6 mg

chol, 107 mg sodium. % RDI: 1% iron, 2% vit A, 5% vit C, 2% folate.

Tip: If desired, you can substitute salad shrimp for the crabmeat.

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Comments (17)

shaun
16 years ago
Looks great!
vacuumfreak
16 years ago
Looks beautiful! What great pictures. I'm so glad that they were a success.

I want to try both recipes! I do have a question though. I do not like mustard at all, but I know in some recipes you can't tell it's in there. Is the grilled cheese like that?

How can you torture me like this? I'm shoveling down a danish from the vending machine at at work and I have to see those pictures. Almost licked the screen I did.
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Solsthumper
16 years ago
Looks wonderful! But I expect nothing less than perfection from our Canadian buddies.

Sol
stacy3
Original Author
16 years ago
Bobby, I am inclined to say you could leave the mustard off - there's plenty of butter to keep the bread moist - but I may be wrong!

On the other hand, it doesn't really stand out at all - there's lots of taste in the bacon and cheese. You could cut small pieces of bread - put mustard on one, none on the other and try them out first - before you ruin a whole loaf...

I;ll add that these were both kind of premade - I mixed up the crab salad ahead of time and just did the last minute spooning into the cups - and I mixed up the cheese topping the night before - just spread on the next day!

Easy and great!

Stacy
annie1992
16 years ago
Stacy, your lunch looks yummy, and it's lunchtime here, the wrong time for me to open such a thread.

I love grilled cheese and I love seafood anything, so your lunch is right up my alley.

Gotta go.....I need a paper towel to wipe the drool off my keyboard.

Annie
User
16 years ago
Looks wonderful Stacy. I'll bet it was devoured quickly.

Ann
Terri_PacNW
16 years ago
That looks devine.
User
16 years ago
Stacy glad you enjoyed it! I make the spread the night before too, makes for such an easy lunch or for casual finger food fare.

Bobby you could leave off the mustard with no adverse result. I have used garlic butter instead of the mustard. Personally I like the mustard but believe me it won't matter if you omit it.

Sol, yes you are right a Canadian inspired lunch. Stacy you should mention that to my American buddy who got an A for us on his Canadian project ! LOL
dixiedog_2007
16 years ago
Oh it looks so good! I'm starving just looking at the pictures.
wizardnm
16 years ago
I'm all over this one. Love the combination and love both recipes.

Open the wine, it's almost time for TGIF anyway!

Thanks Stacy.

Nancy
craftyrn
16 years ago
Looks yummy, Stacy-- bet ya didn't have any leftovers !
doucanoe
16 years ago
MMMMM, those look delicious!

I have been meaning to try the Utmost Grilled Cheese. It has been in my "to try" file for so long!

Question. I know it should be served hot, but is it still good after it cools? I mean if I put it out on an appetizer buffet would it still be delicious after a half hour or more? I'd love to serve it next weekend, but the girls will be "grazing" throughout the evening and I don't want something I'll have to jump up and make another batch every 20 minutes.

Linda
stacy3
Original Author
16 years ago
Linda - IMO, it was still good cooled off, but definitely not as good. Does that help? I would say a half hour might be the max? It was still edible later, but definitely better still warm.

But this is the only time I've made it, so hopefully Sharon will jump in here...
caliloo
16 years ago
Looks awesome! I wish I was there to have some.

Alexa
Gina_W
16 years ago
Stacy, those look wonderful. The grilled cheese is definitely calling my name.
bubbeskitchen
16 years ago
Stacy,

That looks very yummy indeed. Do I guess that PTO is like our PTA? Who ever they are, they are lucky that you cooked.
BeverlyAL
16 years ago
Oh my! That picture makes me so hungry I'm getting nauseated.

Forum inspired lunch

Comments (17)

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