Recipe Wednesday: Grilled Cheddar Eggs

As you may know, I LOVE grilling over charcoal. The flavors and the aroma of food that's grilled this way just can't be beat. So, when I ran across this article about using a grill to cook eggs, I snapped to attention.

Just a quick FYI, the eggs in this recipe are more like a quiche. And red bell peppers are used like a pie tin.  But that's the beauty of this recipe, by using the pepper, your minimizing your dishes and maximizing your flavor.

Speaking of maximizing flavor, I added some pre-cooked chorizo to the recipe below. Feel free to add whatever pre-cooked meat you like (bacon, ham, sausage, etc.) or none at all. What's important is that you like it.

If you're using charcoal or wood, the trick to this recipe will be keeping the temperature on the grill low enough so that you don't destroy the pepper. While keeping the temperature high and consistent enough to thoroughly cook the egg mixture. If you're using a gas grill (ACK!), use a medium-low heat.

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Click read more to get the ingredients, directions and wine pairings.

Recipe Friday: Cheddar Biscuits

Every now and then I run across a recipe that looks so delicious, I have to share it with you. (Plagiarism be damned!) Today, that would be the Cheddar Biscuit recipe that Carmel (a Foodie reader) posted on her blog hungryhinsons.com. She's got some good recipes listed there, you should check out her site!

Cheddar Biscuit Recipe:
http://www.hungryhinsons.com/2009/11/cheddar-biscuits.html

Ingredients:
2 cups All Purpose Flour
1 tbsp Sugar
2 tsp Baking Powder
1 tsp Salt
1/4 tsp Baking Soda
3 tbsp Chilled Butter, cut into small pieces
1 cup Cheddar Cheese, shredded
1/2 cup Green Onions, finely chopped
1 cup Buttermilk
1/2 cup Sour Cream
Cooking Spray
Muffin Liners

Directions:
In a food processor, combine flour, baking powder, salt, sugar, baking soda and butter. Process until coarse. Transfer mixture into a large bowl. Stir in buttermilk, cheese, sour cream and onion until just combined and moistened. Put liners into a 12 count muffin pan. Spray liners with cooking spray. Spoon biscuit mixture into liners and bake at 450 degrees for 15-20 minutes, until brown around the edges.

Toast Cafe (Huntersville)

There's not much in downtown Huntersville. There's a police station. City Hall. Mama Mia Too(already reviewed). And if it weren't for Toast, there would be even less of a reason to go there.

When walking into toast, you feel as if you've just entered somebody's home. That's just not because it's in a former house -- from the decor to the friendly service, this place doesn't feel like a restaurant. And that's a good thing.

After seating ourselves, my friend and I looked over the menu. Since I was in the mood for a sandwich and because it was cold outside, I looked at the "melts" section. Eventually I decided on the Roast Beef Melt with Cheddar on Sourdough. I substituted coleslaw for the standard potato chips.

The food was brought to our table quickly. My sandwich was nice and hot. The cheddar was melted, and the roast beef was so hot it was almost steaming. In addition, the sourdough was grilled with butter, making the outside of the bread crispy and golden brown.

This sandwich was very tasty, and just what I needed during this cold weather. Also, the coleslaw was a good substitution for the chips. The cabbage was still crunchy, and there was a good combination of vegetables and sauce. Not too much, not too little. It was just right.

Toast also has another restaurant in Davidson, NC. I had a chili dog there that underwhelmed me. However, that was before I started this blog. And it was in another physical location, so I won't allow that experience to influence the ratings below.

Score:
Atmosphere: 4/5
Food: 4/5
Service: 4/5
Total: 12/15
Price:$ (Most entrees under $10)

Restaurant Info:
Toast Cafe
100 Huntersville Concord Rd
Huntersville, NC 28078
704-875-7840
http://toastcafeonline.com/huntersville/index.html