COOKING CONTAMINATED EPISODE 7: “SPREADING THE DISEASE GRILLED CHEESE” WITH HOME-MADE “BROMATO” TOMATO SOUP
Knocked down but never defeated, Eli Shaika is back from the jaws of death to bring you the seventh episode (and first of 2011) of Cooking Contaminated, our very own metal cooking show. This episode’s guest is Jonathan Canady, a man of many talents you might know from his time in Torture Chamber, Deathpile, Blunt Force Trauma, Angel of Decay and most recently Unearthly Trance and Diamond Cult.
Jonathan brings his simple yet delicious recipe for “Spreading the Disease Grilled Cheese” and pairs it up with Eli’s own home-made “Bromato” tomato soup for yet another Cooking Contaminated episode that has our tummies rumbling. Watch the episode below and find the list of ingredients after the jump!
2 onions chopped
5 cloves garlic chopped
3 cups chicken stock
2 tablespoons butter
2 1/2 cups peeled tomatoes
1 small can tomato paste
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon sugar (optional)
Melt butter in large pot, add onions and garlic and cook until translucent. Add chicken stock, tomatoes, tomato paste, salt/pepper, and heavy cream. Cook on low for 10-15 minutes. Blend with emulsion blender.
Spreading the Disease Grilled Cheese (4 sandwhiches)
1/2 stick butter
approx 10 oz cheddar cheese
approx 2 oz gorgonzola cheese
8 pieces pumpernickel/rye swirl bread (important!!!)
Heat skillet or pan. Butter 1 side of each slice of bread first. Lay 2-4 slices butter side-down on the skillet. Add two small slices of cheddar cheese to the left side of one piece of bread, and add two to the right side of the other piece so they don’t mirror each other. Sprinkle a SMALL handful of Gorgonzola cheese onto one side of the soon-to-be sandwhich. Place one piece on top of the other and flip. Cook on each side until bread is crispy and cheese is melted.
Beer Of Choice: Sierra Nevada Pale Ale