Best 4 Aged Cheddar Fondue With Grilled Tomatoes Bacon And Onions Recipes

GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH

Steps:

• Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

BACON CHEESE FONDUE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute onion until tender. Stir in flour until blended; cook and stir until thickened. , Reduce heat to low. Add cheese cubes; cook and stir until melted. Stir in sour cream, jalapeno if desired and bacon; cook and stir just until heated through. Transfer to a fondue pot and keep warm. Serve with bread cubes.

AVOCADO-BACON RELISH AND CHEDDAR FONDUE

Steps:

• For the fondue: In a saucepan over medium-high heat, bring the heavy cream to a boil. Reduce the heat to low and stir in the cheese, parsley, and pepper until the cheese blends in. Remove from the heat, stir until smooth. Cover and keep warm.
• For the relish: Split the avocado in half, remove the pit, and spoon the flesh from the skin. Dice into 1/4-inch cubes, toss with the lemon juice, and set aside.
• In small saute pan over high heat, bring the oil to a shimmer, and then add the bacon and shallots, cooking until the shallots are translucent and the bacon is crisp, about 6 minutes.
• Using a slotted spoon, transfer the bacon and shallots from the pan into a bowl. Stir in the vinegar, salt, and sugar, mixing well. Drain excess liquid before serving
• For the creme fraiche: In a bowl, add the creme fraiche, heavy cream, white pepper, hot sauce, and lime juice. Whisk well to blend. Set aside.
• For serving: Place the Sour Cream Potato Cakes (or crostini) on a platter, top with a smear of fondue, a bit of the bacon relish, and a drizzle of creme fraiche.
• In the bowl of a food processor, add the potatoes, eggs, sour cream, flour, and salt.
• Pulse until the mixture is just blended and you don't have chunks. It should look like cooked oatmeal. Do not over-mix or the potatoes will get gummy!
• Heat a good swirl of oil in a nonstick pan or griddle over medium heat.
• Drop a heaping tablespoon of batter into the pan to make bite-sized cakes. Cook the cakes until golden brown and cooked through, about 2 minutes on each side.
• Drain on paper towels. Season with salt.

GRILLED CHEDDAR, TOMATO AND BACON SANDWICHES

Steps:

• Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
• Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve