Grilled Texas Mesquite Toast Food

TEXAS TOAST GRILLED CHEESE SANDWICH

Steps:

• Toast bread in toaster.
• Preheat skillet over medium heat.
• Spread mayonnaise on each slice of bread.
• Place both slices of cheese between the two slices of bread (on the mayonnaise side).
• Melt butter in the skillet.
• Place the sandwich in the skillet with the butter.
• Use a spatula to turn sandwich from side to side until cheese is melted.
• When the cheese is melted and the outside is crispy and browned to your taste, remove the sandwich and cut into your favorite shape (diagonal, or half, or into four squares).
• Serve on a plate with your favorite side, chips, tomato soup, BOTH!

GRIDDLED TEXAS TOAST

Steps:

• Warm a griddle or nonstick pan over medium-high heat. Then add 1 tablespoon butter until warmed. Next, add the bread in batches to the griddle and allow to brown or crisp on the first side, 1 to 2 minutes. After browning, flip the bread and repeat the process on the second side. Season with salt and pepper. Remove after browning and serve.

MESQUITE BBQ BEANS

Steps:

• Set up grill for direct cooking over medium heat.
• In a bowl, stir to combine beans, mustard, mesquite sauce and bacon pieces.
• Pour bean mixture into 8-inch cast iron skillet. Cover beans with bacon slices. Cook on covered grill for 30 minutes.
• INDOOR: Preheat oven to 350 degrees F. Prepare beans as directed and pour into a 2-quart oven proof casserole. Bake in oven 35 to 40 minutes or until beans have thickened and are bubbling.

GRILLED TEXAS QUAIL

Steps:

• Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.
• Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).

TEXAS TOAST

Steps:

• Mix together the butter and garlic in a bowl and season with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown.

DECADENT CHOCOLATE FRENCH TOAST

Steps:

• Preheat the oven to 350 degrees F. Fit a baking sheet with a wire rack.
• Slice the pound cake into 8 slices. Place the prepared baking sheet. Toast in the oven for 12 minutes.
• In a small pot, heat 1/4 cup heavy cream over low heat. When hot, whisk in the white chocolate chips until melted and fully incorporated into the cream. Remove from the heat and chill in the fridge until cool but still a pourable consistency, about 30 minutes.
• In a blender, combine three-quarters of the strawberries with the sugar. Reserve the remaining strawberries for garnish. Blend until smooth. Strain the puree through a strainer into a bowl. Cover and place in the fridge until ready to serve. Strawberry sauce can be made the day before and keep in the refrigerator in an airtight container.
• In a large chilled bowl, combined the remaining 3/4 cup heavy cream and the cooled white chocolate cream mixture. Whip with a hand mixer until medium peaks form. Cover and place in the fridge while you make the French toast.
• Heat 2 tablespoons butter in a large skillet over medium-low heat.
• In a baking dish. whisk together the chocolate milk, vanilla, cinnamon and eggs until well blended. Place 4 pieces of the pound cake into the egg mixture and let soak for 15 seconds. Flip and soak the other side for 15 seconds. Remove the cake from the egg mixture, allowing any excess to drip off, and place in the heated skillet with the butter. Cook for 3 to 4 minutes per side. Remove to a platter. Add the remaining 2 tablespoons butter to the skillet and repeat with the remaining 4 pound cake slices.
• To assemble: Place a small pool of the strawberry sauce onto 4 plates, 2 to 3 tablespoons per plate. Place 2 pieces of French toast onto each plate. Top each with a large dollop of the white chocolate whipped cream, sprinkle with the some chocolate chips and garnish with a fresh strawberry and mint sprig.