Taste Test Tuesday: The Grilled Cheeserie

Last Saturday, the Grilled Cheeserie sat in Centennial Park amid guitar-strumming hipsters and deafening cicadas in equal-sized crowds. A staple of Musicians Corner, the large black food truck parked mere feet away from a Ben and Jerry's cart. It was enough to inspire fear in sufferers of lactose intolerance.

But my parents and I weren't there for the music, we weren't there for the ice cream, and we most certainly weren't there for the cicada serenade. We were there to try the cheesey food truck taking Nashville by storm.

Started in November of 2010 by Crystal De Luna-Bogan and her husband Joseph Bogan, the Grilled Cheeserie is a mobile restaurant bringing its customers the best of hand-held comfort food. "I knew I had to do something I loved to make or I'd get sick of it," said chef Luna-Bogan in an interview with The Nashville Scene  last fall. "It's really good bread and really good cheese."

She's not just tooting her own horn. These sandwiches are tasty and decadent with a hint of homemade flavor. While there are several "Specialty Melts" ($7), including a clever tuna casserole melt and a traditional Croque Madame, my party and I opted to make our own. I started with a base of sourdough bread and cheddar cheese for $4. Extras like tomatoes and local Benton's bacon brought the total up to $5.50. Add a side of homemade tater tots with a smokey tomato ketchup and a cool IBC root beer, and my meal totaled just over $10.

The sandwich was gooey and rich, a grown-up version of my childhood favorite, but the real stars of the show were the tots. Crispy on the outside, hot and mushy on the inside, these fried potatoes were perfectly seasoned and paired well with the truck's homemade "Tot Sauce."

My parents ordered soup as their side ($2 for a small cup), a tomato bisque infused with smokey-bacon flavor that was perfect for dipping. I might go so far as to say I liked the sides more than the sandwich!

With active Facebook and Twitter followings, the Grilled Cheeserie uses social media as its main form of communication with fans. Daily updates inform where the truck will park for lunch and dinner, and specials are always posted as well.

Readers, has the food truck trend taken over your city? What do you think of a mobile meal?

Taste Test: Roasted Asparagus

With a basket of home-grown asparagus and a little inspiration from The New York Times Magazine, my mom and I whipped up an extremely simple, seasonal side dish for dinner last night.

All you need are a handful of asparagus stems, a drizzle of extra virgin olive oil, Parmesan cheese, one lemon and a pinch of salt and pepper.

1.) Bend the asparagus stalks until they snap near the ends. 

2.) Place asparagus in a roasting pan and drizzle with olive oil.

3.) Season liberally with salt and pepper.

3.) Roast in a 450 degree oven until slightly crisped.

4.) Garnish with lemon juice and Parmesan cheese.

Bon Appetit!  
What are your favorite summer recipes?

Holiday Taste Test: Buche de Noel

Over my winter break, I was determined to make a traditional holiday treat, the buche de noel, also known as a yule log. As the name implies, this cream-filled cake roll is supposed to resemble a log in the snow. I used this recipe and coated the cake with a simple chocolate ganache and sprinkle of powdered sugar. I definitely recommend this recipe, but only if you have some serious time on your hands! It took close to 3 hours to complete the dish, but it was totally worth it.

 

 

 I hope everyone had a wonderful Christmas! Readers, what food traditions did you take part in over the holiday?

Taste Test Tuesday: Vosges Haute Chocolat

Salty paired with sweet is a classic food combination, but Vosges Haute Chocolat took the bold flavor profile to the next level with their "Mo's Bacon Bar." A mix of Applewood smoked bacon, Alderwood smoked salt and 45% cacao deep milk chocolate, the bar is an exotic experience for your taste buds. I picked one up on a whim last week when I was shopping in Whole Foods, but forgot about it until I found it in my purse this afternoon.

The chocolate bar was much better than I expected. The intense chocolate flavor of the rich cacao was quickly followed by a hint of salt and a bold, smokey aftertaste. The flavors heightened each other creating a savory eating experience that can best be described as intense.

Unfortunately, as the creamy chocolate melted in my mouth, the bits of bacon and salt became chewy and stuck in my teeth.

While the Vosges product was an interesting taste test experiment, it's more of a novelty food item than an realistic snack.

Vosges specialty chocolate truffles are available in most Whole Foods grocery stores and on the brand's website: http://www.vosgeschocolate.com/

Readers, would you try a bacon chocolate bar? What's the craziest food you've tried recently?