Gangnam Style: Grilled Lobster Mac and Cheese

I don’t want to rush ahead, but as you know, November 3rd is National Sandwich day. So I was thinking about my favorite ‘Gangnam Style’ meal to celebrate this festive occasion. Gangnam Style is defined as “Dressing classy, but acting cheesy,” and what better sandwich represents this than my grilled lobster mac ‘n’ cheese?

A little prep goes a long way, and this dish is all about building the perfect lobster mac ‘n’ cheese and then grilling it to perfection between two pieces of your favorite bread. There’s a secret to the grilling process that is worth enduring my lame recipe directions, so hang in there. And besides, this is a great casserole dish without the bread, so you’re getting two recipes for the price of one. You did send me a check, didn’t you? Oh, it’s in the mail?….cool! Let’s do this!

Katt’s Kickin’ Lobster Mac ‘N Cheese

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America’s Best New Sandwiches — 2012

You want sandwiches? We got sandwiches. Last year, Endless Simmer’s post on America’s Top 10 New Sandwiches was our most-read story of 2011, and even helped turn The New Luther into a bit of a sell-out phenomenon. But America’s sandwich artisans haven’t stopped innovating, and we haven’t stopped salivating. So here we go, for your drooling-at-work pleasure, this year’s list of America’s top 10 craziest, loveliest, cheesiest, most creative new sandwiches.

10. The Noble Pig —  Noble Pig Sandwiches, Austin

Texas may be best known for its beef, but perhaps not for long, if chefs John Bates and Brandon Martinez have anything to say about it. Their year-and-a-half-old Noble Pig serves up a namesake sandwich that somehow combines everything that is beautiful about pork products on one truly outstanding sandwich. Tender pulled pork, spicy slivers of ham, and crispy bits of bacon are all mixed together, topped with provolone cheese, and served on toasted, house-baked bread, for a porky trifecta that hits all of the spots. (Photo: Marshall Wright)

9. Pane et Panelle — Bar Stuzzichini, New York

Chickpeas may get typecast as functioning only in falafel form, but it turns out balls aren’t all they can do. Panelle is actually an old Sicilian street food snack—chickpeas and flour formed into light, airy strips and fried in olive oil. Stuzzichini‘s sandwich revives that classic and perfects it, layering crispy strips of panelle on a sesame-studded bun, in between levels of soft ricotta and caciocavallo cheeses. The result is a light-but-addictive sandwich that will make you curse every overly dense falafel wrap that has crossed your lips.

8. Chicharrones Banh Mi — Ink Sack, Los Angeles

There are a million banh mis in American nowadays, but we were most swept away by this version from Top Chef champ Michael Voltaggio. At his new Ink Sack sandwich shop, tender slices of pork belly and pork butt are topped with pickled vegetables, plus the kicker — crispy chicharróne fried pork rinds, creating one incredible multi-culti pork bomb.

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Top 10 Things You Didn’t Know Taste Delicious With Chocolate

There’s nothing better than chocolate, right? Or is there? Foodies have figured out that everyone’s favorite candy gets even better when combined with some surprising ingredients. Here are our top 10 favorite crazy chocolate recipes.

10. Avocado

It might sound gross, but avo mixed with chocolate chips makes an amazingly rich filling for Russell Warnick’s chocolate avocado pie.

 9. Eggplant

No, this is not a joke. Just give it a try. Salted fried eggplant drizzled with dark chocolate, from What You Give Away You Keep.

8. Goat Cheese

Chocolate is great. Cheese is great. Why the eff not? Macheesmo makes goat cheese raspberry brownies.

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Nachos Gone Wild!

With football season kicking into high gear, it’s about time for some serious snack talk. But you know us ES-ers aren’t gonna just crack open some Tostitos spicy cheese dip and call it a day. These 10 recipes are taking nachos to a whole new level.

1. Greek Nachos

Pita chips, ground lamb, and tzatziki stand in for the usual Mexican ingredients in this inventive Mediterranean take on Nachos.

Greek nachos recipe from elly says opa!

2. Chimichurri Nachos

It’s Argentina’s turn to get creative, topping their nachos with grilled steak and the country’s signature cilantro sauce.

Chimichurri nachos recipe from The Girl Who Ate Everything.

3. Totchos

Yes, that’s tater tot nachos, and really, can anyone argue nachos wouldn’t be better when you replace the chips with crispy fried potatoes?

Tater tot nacho recipe from Riley J. Briggs.

4. Pasta Nachos

At San Francisco Italian restaurant Puccini and Pinetti, wonton wrappers serve as the base for Italian nachos topped with marinara sauce, fresh mozzarella and basil.

Recipe for pasta nachos.

5. Grilled Nachos

Once again proving that any food that tastes good tastes even better cooked over a grill.

Grilled nachos recipe from Jenn’s Food Journey.

Next: Potato chip nachos, dessert nachos and more

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Feed Us Back: Comments of the Week

– First things first: our sincerest apologies for missing the national holiday that took place earlier this week. erica:

I have to say, i’m slightly disappointed at ES’s lack of National Chip n Dip Day coverage. (not to be confused with National Chip Day). I’ve been thinking of some Tim’s dipped in that olde sour-cream-lipton-onion-soup-mix dip stuff ALL DAY.

We promise to celebrate belatedly this weekend.

– Not surprisingly, ESers were quick to take up Sweet Fiend’s query on what kind of alcohol she should bake with next. Kim:

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Honoring National Snack Food Month: Touring Herr’s Potato Chip Factory

I’m right there with you. You open the bag of chips. You peek inside. There’s 13 fucking chips in there. That’s it. Why so little chips? Why such an inflated bag?

I don’t know all of the answers, but I do know something that might infuriate you even more.

Yesterday I toured the Herr’s Snack Factory. If you live outside the Mid-Atlantic, you may not be familiar with the greatest brand of potato chips. You may actually enjoy Lays, you poor soul. (Or you’re on team Utz, another brand soaring from Maine to North Carolina, and then you probably lack a chromosome for identifying superior potato chips.)

Anyway, I learned a few things from the factory tour. On a personal level, my boyfriend and I realized we were the only potato chip lovers that weren’t either parents or 5 year olds.

On potato chip level, I learned:

  1. 4 pounds of potatoes yield 1 pound of potato chips.
  2. 1 inch of a potato yields 17 potato chips.
  3. It takes 6-7 minutes for a whole potato to turn into a chip.
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