The Grill Cheese Invitational and the Inverted French Grilled Cheese

Not yet grilled cheese

The Judges!

Jocelyn and Carly

Michelle and Michelle!

Grilling begins!

Me and the Inverted French Grilled Cheese

Randoms!

I’ve heard about this event; how the peeps dress up in competition, how crowded/hectic it is and how people stand in line for hours to get in. Carly suggested I enter this year and how entertaining it would be. I thought this was a great chance for me to show off my culinary skills, meet other chefs, and enjoy grill cheese and beers with friends.

There are 3 categories; I chose the Kama Sutra where you can use any bread, any cheese, and condiment/s. I wanted a catchy name for my category hence, the Inverted French Grilled Cheese was born. I used a La Brea french baguette; flipped it over, hollowing it out slightly, stuffing it with a layer of triple cream Brie cheese, a layer of caramelized onions, and finally, a thin spread of Rhubarb compote. Of course, the tops and bottoms of the baguette were slathered with Challenge unsalted butter, making it the ultimate grilled cheese. I wanted to plan this out properly, so I pre-made all these sandwiches at home and arrived all ready to 'get my grill on.' All I’d have to do was watch the butter caramelize and reach that nice golden brown!

And watch, I did, as my 6 man crew/team of Brian, Michelle, Caroline, Carly, Jocelyn, and Michelle (Carly’s cousin) huddled behind me handing out grilled cheese sandwiches, video-taping, taking pictures, refilling my beer, and most importantly rousing the crowd and judges.

Overall, how did my grill cheese fare? Not sure with the masses but my friends sure seem to love them and that was enough for me. There were about 150 competitors and hoards of people lined up even outside of the venue, so I was ready to get out of the sun and go home. It was unique experience and cool to see how so many people came together for the love cheese and bread. It was also pretty cool to get cheered, rooted and hollered at especially from my friends!

Rhubarb Compote

2 stalks of Rhubarb, diced ½”

¼ cup Sugar

1 cup Water

1. Put all ingredients in pot and simmer until rhubarb softens and mixture starts to coagulate slightly, about 10-12 minutes.

**This is great for cheese sandwiches or even a cheese plate!!!

Weekend Eats and Beef Wellington

I had a friend visiting a few weekends and cooked up a storm. I decided to experiment with Beef Wellington with a Spring Vegetable Veloute sauce. It actually ended up like an inside out Beef Pot Pie! Oh, I love pre-made puff pastry dough, very forgiving, easy, and just as good if you made it youself.

I ended up searing the Beef which I don’t recommend if you want a rare piece of beef then using the pan to make the sauce. I threw in asparagus, peas, carrots, and mushrooms and reduced the sauce until it was a nice velvty sauce, to forget to finish with butter and fresh parsley or chives.

Beef Wellington

4 Steaks, Filet Mignon, I used Sirloin strips

4 pieaces of puff pastry, 5X5”

1 cup sauteed mushrooms

½ cup caramelized onions

1 Egg

Sauce

2 cups of beef/chicken stock

½ cup onion

½ cup carrots

½ cup peas

½ cup blanched, ½’ trimmed Asparagus

½ cup sliced mushrooms

2 T flour

Chives or Parsley


1. On high, sear steaks (salt and peppered), 1 minute on each side with oil in saute pan.

2. Set aside steaks. Lay out puff pustry, roll out with flour until the pastry is 1/8” thick, place sauteed mushrooms, caramelized onions, and finally cooled steak. Fold the corners over so that all meet in the center.

3. Lay down folded side of puff pastry on baking sheet with parchment paper. Egg wash with brush.

4. Pre-heat oven to 400 degrees F, bake for 20-25 minutes or until puff pastry is golden brown.

Meanwhile while steaks are cooking, make the sauce:

1. Use the same pan you seared the steaks on, add onions and carrots along with a small amount of oil and saute for about 2-3 minutes.

2. Add mushrooms and wait for them to sweat out their water, then add flour.

3. Add broth, bring to a boil, then simmer for 10 – 15 minutes or until the sauce thickens.

4. Add in peas and asparagus.

5. Finish with chives or parsley.

Plate with sauce first, then Beef Wellington on top, serve with vegetables and a nice ’05 Cabaranet Savignon!

Sydney, last and final stop!

Watergum Grove (where Michelle grew up)

'Cold' portion of Christmas dinner

Australian 'bug'

Carol a.k.a Ms. Van der Water cooking up the Chili bites.

Chili Bites

Koeksisters!

After traveling around aimlessly for a few weeks, I was happy to arrive in Sydney to meet and be with friends. Michelle grew up in Australia and moved to LA to pursue her dreams of being an actress. She was home for the holidays and was gracious enough to invite me to visit on the last leg of my trip. She’s very sucessful and you can view her stuff here. I was greeted at the airport by Michelle, her sister, Tanya, and brother in law Caesar, and was incredibly thankful not be bombarded by Vietnamese taxi drivers nor looking for signs that I had my name on it, but just friendly familiar faces.

Over the next few days, I’d lived like a Queen, drinking, eating, touring, relaxing, not having to worry about fending for myself or where I’d have to go next. We’d visit the gorgeous beaches around Sydney, played with Kangeroos, ate Kangeroo :), admire the Opera House, boat around the Sydney Harbor, buy fresh seafood at the Fish Market on Christmas day, and celebrated Boxing day watching cricket and Van der Water family videos.

My favorite day of the week was Christmas with Michelle’s family. Michelle grew up on the outskirts of Sydney in Stanwell Park, along the coast. She comments on how secluded it is but I beg to differ because their home is beautiful; amongst nature, exotic birds, trees, and the beach less than a mile from their doorstop. Carol (Ms.Van der Water) rents out the upstairs half of the home and I must say it felt like I was at a B&B during my stay there. Here is the link.

On Christmas day, Carol and Tanya put together an awesome spread of food that lasted the entire day. We started off eating at noon with appetizers of charcuterie, cheeses, nuts, chips, and crackers. Next was the ‘cold’ courses of the day, Shrimp, Oysters, Potato Salad, Greens, and the Aussie ‘Bug’ just for me. An hour later, we dove into the ‘hot’ courses of Lamb Curry, Roasted Chicken, and Fritatta. I have never been so stuffed before in my life! We digested by taking a walk on the nearby beach where the weather was 90 degrees and people were swimming and picniking. After, the last round of desserts; cheesecake, fresh fruit, and cupcakes, ugh, I needed a nap. But nope, we headed to the beach with wine where Michelle gave me a tour of her old 'hood.

It was a great week and there was lots of good, cultural, creative food. Sydney reminds me of a cross between New York and SF accept they have accents and are much laid back. There seemed to a be a slight influence of the British with their love tea, tea in the morning, tea in the afternoon, tea at night, also let’s not forget about the Fish n’ Chips sprinkled with ‘Chicken Flavor’. One of their specialty eats are ‘pies’ which New Zealanders picked up on.... filled with beef garnished with Ketchup. Sausage bake in puff pastry, another goodie.

There are tons of cultural eats, I hear they have the best Sushi in Sydney but we opted for Thai, African Barbecue, and even roasted duck in Chinatown. Since the Van der Waters are part South African, I got a glimpse of their food with home made Koeksisters and Chili bites. Then there is home cooking Aussie fare, Russel (Michelle’s brother) cooked Rissoles (beef patties) and vegetables with a Parmesan Cheese Bechamel and Michelle’s Dad with Grilled Oysters with Bacon.

Much thanks to the Van der Water and Michelle's friends for making the holidays not so lonely. After 5 weeks of traveling, Sydney was a nice ending but I was ready to get back home. 15 hours later, I was back in LA in Malibu watching the sunset. I do live the good life!!!

New Zealand, cont., Part II

Jean my New Zealand friend drove me to the airport to head up to Nelson, close to many famous 'tracks'. It was a pleasure to meet her as she put me up for a good night’s sleep before I would farm it up! The 2 hour flight was short and upon my arrival was greeted by rain and Warren, my WOOFing host for the next week and a half. The accommodations would be better this time, a double bed and even access to the internet. I failed to mention at the last spot, I had to walk a few miles to a pub to check emails!

Warren and Debbie had an organic Farm, gardens, 2 ostriches, 10 chickens and 50 sheep. They were also hosting another person, Hampus from Sweden. Luckily Hampus had a car and we’d take afternoons to explore the area and even had a chance to hike a track. Debbie cooked most meals and the first was Sheep Livers, Hearts, and Gravy. I really thought I liked everything but let’s just say, but this one was hard to swallow!

Debbie and Warren live very simply through their organic garden, trading their eggs for salmon, mussels, paua and other delicacies they can acquire. They sacrificed a few lambs a year and that could last them for awhile, utilizing every inch a.k.a. livers! I would learn to weed pull, prune roses, compost, and fascinating of all, shearing sheep. That’s right, the highlight was rounding up sheep and watching them sheared/shaved. The ‘shearer’ shaved 50 sheep in 2 hours. They looked like new animals without their wool and whole process was amazing. Warren explained to me that this happened about once year to air them out preventing any unwanted bacteria/fungus. Amongst the 50 sheep was one ram, who yes, was the Daddy to all the little lambs. In the whole lot, there were about 6 baby lambs, 15 young lambs (which are best for eating), and 30 sheep (Moms).

I cooked a few meals, Mexican, Thai; utilizing, sugar snap peas, Mesclun greens, new potatoes, carrots, sweet onions, garlic, and herbs from the garden. Hampus made Swedish meatballs one night. The best meal was Leg of Lamb from their herd. The lamb was different, the taste and texture, nothing like in the States. It was not too gamey but incredibly earthy, fresh and tender. Warren and Debbie were nice enough to take us out to their Social Club one evening, where we'd danced the night away to the Blues and enjoyed local New Zealand fare.

Hampus and I got explore Rabbit Island, went wine tasting and hiked the Abel Tasman trail with a few new friends, Jon and Martin also from Sweden. That was my favorite day, although the weather was not the best. Here I was hiking an 8 mile trail surrounded by flora, fauna and beaches, with new friends. On my last day, we drove to the ferry and we’d pass the famed Queen Charlotte track.

At last, I was ready to be on my own and took a beautiful 3 hour ferry ride across the Cook Strait to my next destination of Wellington. I’d spend the evening walking, exploring, and the next morning had a delicious european-esque meal (something I had yearned after 3 weeks of traveling); Lamb sausage on a french baguette with grainy mustard and pommes frites.

Overall, NZ was great but as I have aged, I realize, traveling by myself just ain’t the same anymore! The country is absolutely gorgeous so seeing and sharing it with friends would be ideal from hiking to wine tasting, natural beauty is everywhere! Their produce and ingredients were fresh and abundant but are prepared too simply compared to the US. I yearned to seek creative dishes but didn’t quite get that. The best moments were getting to know people of New Zealand. Their kindness reassured me that there is tons of good yet to be discovered in this world. Many thanks to all of my host familes and people I met along the way!

GUEST BLOG: Southern Boy Goes To Cali

What could a guy from Orange Virginia look to find in the laid back town of Pasadena, California? My initial answer would be good food, good friends and good wine. I would have to take my friends word that the wine was good, but the food was a tapestry of flavors and textures that both stimulate the palate and satisfy the soul.

I recently traveled to California to visit my friend Tammy Tu. Knowing that she is a culinary artist; I looked forward to one of her famous home cooked meals and I can honestly tell you I was not disappointed. Early in the afternoon, we went to the farmers market to pick out fresh vegetables. Being from Orange, VA, I am used to farmers markets, but this one was pretty unique. It reminded me of a fiesta. The streets are closed down and the local artists played music and the numerous farmers sold their California produce. In addition to the fresh produce, there were also local vendors that came out to delight the local community with their smorgasbord of ethnic delights.

After we sampled from the local farmers market and Tammy picked up the fresh grown produce she needed for her meal, we made our way back to her apartment to begin. I say we, but the cooking was totally her. I just sat back and watched an artist at work.

The meal started with some wine, cheese and salami. This was complemented by an assortment of mustards that made the cheeses and meats pop. Heirloom tomato brushetta followed which was a French baguette topped with heirloom tomatoes and a sprinkling of fresh basil. This light, but satisfying appetizer really brought out the local flavor of the tomatoes and basil.

As we sampled the appetizers, we were delighted to see the main course almost done. This was a chicken marsala. This included chicken pan seared in olive oil and baked to perfection. The chicken was then topped with a light Marsala sauce that was made with caramelized onions, garlic, Marsala wine and olive oil. The chicken was paired with fresh seasonal peas and broccoli. From the moment we took the first bite to the end of the meal, each bite revealed a different seasoning and brought to life the textures and flavors of the complementary meats and vegetables. Everything was accompanied by garlic bread brushed with a light butter and fresh garlic. What meal would be complete without a good Napa Valley wine? A cabernet was chosen to complement the food selections.

At the end of the meal everyone was delightfully pleased with the complementary food, drink, and conversation.

I would like to thank Tammy Tu and her friends for inviting me to sample the local California culture and also the delicious fresh food that could only be prepared and grown in sunny California.

-Jason Davison
(Tammy's old roommate at VT)