Crispy Cheese A La Shady Glen Food

CRISPY CHEESE - (A LA SHADY GLEN)

Crispy Cheese - (A La Shady Glen) image

Too easy! One ingredient! This was inspired by the crispy cheese hanging off the renowned cheeseburgers at Shady Glen, the burger/dairy restaurant in Manchester, CT. In fact, I understand they used to sell just a basket of crispy cheese. I like to snack on it, but it would also make a terrific garnish for fancier soups, salads, etc. I have done this with Cheddar (my favorite), Jack, Parmesan and American, all with good results. On the one hand, it seems to be one of those "guilty pleasures." On the other hand - read the last cooking note at the bottom... Added Note: Although I was inspired by Shady Glen, I just found out the Italians have been doing this for years, and it is called "Frico". Some versions are baked, and it can be molded while warm, say to make a dish to hold olives, or to eat like a taco or tortilla, or it can be used to garnish fancy salads and more.

Provided by Dories Lori

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1 ounce cheese, sliced or grated (your choice)
ketchup (optional)

Steps:

Preheat a nonstick frying pan on a medium-high heat.
Place a single layer of cheese in the hot pan. It will melt and then become crispy.
After it turns "golden" on one side, flip carefully with a spatula onto the other side.
When golden, remove onto paper towels to blot the excess oil. (American cheese doesn't seem to need blotting.).
I like to eat this dipped in ketchup.
Misc:.
Sometimes, I just cook it on one side until brown, and don't bother turning. It's chewier that way, also terrific. (But don't blot the melted, unfried side.).
Yes, this does seem a bit decadent. But, I usually make this with cheddar, and it really does seem like a Lot of the oil is left behind. It may be a bit delusional, but I am guessing we are frying some dairy protein, and this is actually healthier than eating plain cheese. What do you think?

Nutrition Facts : Calories 93.8, Fat 6.9, SaturatedFat 4.3, Cholesterol 18.1, Sodium 273.9, Carbohydrate 2.4, Protein 5.6

CRISPY CHEESE AND BACON POTATOES

Crispy Cheese and Bacon Potatoes image

Oh man. This is hard to stop eating. So good. I cooked my potatoes on top of the stove in butter and added the rest of the ingredients toward the end. It was a lot easier and shortened the cooking time tremendously. Recipe courtesy of Barefeet in the Kitchen.

Provided by AmyZoe

Categories Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb bacon
3 extra large russet potatoes, peeled and chopped into 1/2 inch to 3/4 inch pieces (about 6 cups worth)
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 1/2 cups cheddar cheese or 1 1/2 cups mexican blend shredded cheese
3 green onions, sliced thin

Steps:

Spread the bacon strips across a large rimmed baking sheet pan and place on the middle rack of a cold oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like.
While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2 to 3 tablespoons of bacon grease left on the tray. If there is more than that, drain off a bit. Put the potatoes on the tray and toss with tongs to thoroughly coat them in the bacon grease. (I cooked mine in butter--personal preference).
Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes. Stir well and bake another 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
Chop the bacon into small pieces. Remove the potatoes from the oven, stir again, and sprinkle generously with shredded cheese and chopped bacon.
Return the tray to the oven and bake an additional 2 to 3 minutes or until the cheese is melted. Top with sliced green onions just before serving.

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