Costco Connection - September 2012

Grilling Butter (recipe follows) or regular butter

1 pound peeled and deveined

16/20 (extra-large) shrimp 1/8 teaspoon garlic powder 1/8 teaspoon lemon pepper 12 slices extra-thick bacon 4 hoagie rolls or other bread Flavored mustard

1 medium red onion, peeled and sliced 2 medium tomatoes, sliced 4 leaves of green leaf lettuce

For caramelized onions: Heat a large sauté pan over high heat, add olive oil and 1 tablespoon butter, and then sliced onion. Stir to coat; cook without stirring for 2 minutes. Add pinch of salt and pepper, lower heat to medium and continue to cook for 5 to 8 minutes. Add water and stir to remove any brown bits from the bottom of the pan. Transfer onion to a bowl. (Can be prepared to this point and refrigerated for up to 6 days.)

Slice tomatoes ¼-inch thick or halve cherry tomatoes and season with salt and pepper.

Heat skillet or large sauté pan over medium heat. Butter one side of each slice of bread. Place 1 slice butter side down in pan and top with a slice of cheddar, then a slice of tomato and some of the reserved caramelized onions, then a slice of baby Swiss. Top with another slice of bread, butter side up, and grill in skillet until bottom slice is lightly browned and cheese begins to melt; carefully flip the sandwich over and brown. Grill the remaining 3 sandwiches. Makes 4 sandwiches.

Tip: For extra flavor and color, garnish with pickles or roasted peppers.

Grilled Cheese 101 Tip
The right way to butter: Melt the
butter in a saucepan on the stove or in a
microwave. Using a basting brush, lightly
brush the butter on the bread slices that
you want to grill. Be sure to cover the
entire surface area of the bread all the
way to the crusts; that way, you’ll get
an evenly buttered and evenly browned
grilled cheese sandwich with a little
crunch to it.

Heat a thin layer of the grilling butter in a medium-size cast-iron skillet on the stove over medium heat. Add the shrimp and lightly coat them with garlic powder and lemon pepper on each side. When shrimp are cooked, about 5 minutes or until they are opaque and firm, lay them on a paper towel to dry until ready to put the sandwich together.

Cook bacon in skillet until nice and crispy. Lay cooked bacon on a paper towel to dry until you’re ready to put the sandwich together.

Spread both sides of each hoagie with mustard. Lay 3 to 4 large rings of red onion on each sandwich, then add three slices of bacon, top with 3 to 4 slices of tomato and then lettuce. Place 4 shrimp on each sandwich and top with other half of hoagie. Cut the sandwiches in half, putting a toothpick in each half. Makes 4 sandwiches.

Grilling Butter

This sauce keeps forever in the refrigerator, so always make extra and use it on anything you grill.

1 cube chicken bouillon

1 tablespoon hot water

1 pound butter (not margarine!), softened

2 teaspoons dill flakes

1 teaspoon chopped garlic ¼ cup minced onion

Crush the chicken bouillon cube. Completely dissolve it in 1 tablespoon hot water and microwave on high for 1 minute. In a bowl, add mixture to softened butter, dill, garlic and onion. Makes 2 cups.