A Perfect Cure For A Long Night... MAC Monsieur

Being as though this is New Years Eve, I thought it apropos that I bring you something that you might need in the morning. Nope it's not that normal shit like a fancied up Bloody Mary. It's not even a recipe for greasy ass potatoes with red eye gravy. Instead what I'm bringing you is something a little more practical, a bit more pleasing to the eye and a great deal more flavorful...

On the menu today: MAC's Monsieur

MAC's Monsieur

If you've ever had a Croque Monsieur (sans egg) or Madame (with egg) then you get the concept, if not then it's a fancier version of a grilled cheese with a bit more cheese on the outside of the sandwich. My version combines both and adds a thin crust of cheese on the outside for more texture. This is the ultimate cure for that New Year's Eve hangover, sure to satisfy your hunger and get you back on your feet for the following day's events. As for the stranger that you drunkenly invited back to your spot with you... Wipe the crust out of your champagne goggles as you peer over at last night's catch, brush that alcohol induced stank off your breath before coming back in the room and assessing if they are worthy of any more of your time and MAC's Monsieur...

MAC"s Monsieur 

• Pullman or White Bread (2 per sandwich)
• Black Forrest Ham (2-3 slice ps)
• Sharp Cheddar Cheese (handful)
• Mozzarella (handful) 
• Butter (2 Tbs) 
• Poached Egg (1 ps) 

In the Pan

Start off by poaching the egg first and setting it aside for later use. Build the sandwich by adding a layer of both cheeses on the bottom piece of bread, the poached egg, ham and more off the cheeses on the top before adding the second piece of bread. In a slightly heated cast iron skillet add the butter and a handful of both cheese to the pan spreading out (as seen above). Allow to cook until the cheese is crusty before carefully picking up with a spatula, adding more cheese and butter to the skillet and flipping to continue cooking. Remove and allow the sandwich to rest for a minute before cutting in half and serving with a Bloody Mary or beer... Happy New Year guys.

Some Things Are Worth The Extra Effort... Lasagna

There are days that I'd rather not be bothered with a thing. Days when I'm fine laying in bed, avoiding phone calls and visitors, days that all I want to do is be in my own world, to be left alone to write or cook. Sometimes both, I suppose. Normally this feeling will last for a day or two, with the bonus being; I'll make killer food and snack on it until the funk has passed.

Lasagna is the Queen Mother of all comfort foods, at least for me. Sure I love a great Grilled Cheese sandwich with a bowl of Tomato Soup but, truth be told Lasagna is the best of all worlds. Cheesy, meaty goodness with a side of tomato sauce and herbs... Damn I love isolation...

Golden Crusted Goodness

On the menu today: Lasagna

The preparation of a great lasagna is best if broken down into 4 stages. The first is the sauce (which includes the meat), second is the ricotta cheese mixture, which should include herbs, the next stage is the preparation of the noodles and the last stage is the cheese that will go on top of each layer. Every component adds its own layer of flavor so pay close attention to my recipe and the execution for a perfect Lasagna...

Phase 1: Sauce

• Ground Beef (1 lb.) 
• Ground Sweet Italian Sausage (1 lb.)
• Sweet Onion (1/2 Each)
• Garlic Clove (4 Cloves)
• Spaghetti Sauce (45 oz) *Choose your favorite brand. 
• Pasta Water (1/2 Cup) 
• White Sugar (3 Tbs)
• Salt (1 Tbs)
• Pepper (TT) 
• Fresh Basil (3 Tbs)
• Fresh Oregano (2 Tbs)
• Olive Oil (2 Tbs)

Start off by dicing the onions, garlic and herbs. Add the olive oil to a soup pot and then the diced onions until slightly browned. Next add the garlic then the herbs and cook for 2 minutes before adding the ground beef and pork, cooking until done. Drain the oil and add sauce, sugar, salt and pepper. Allow to cook on low for 20 minutes to an hour before adding the pasta water and cooking for an addition 5-10 minutes. 

Phase 2: Ricotta Cheese Mixture 

• Ricotta (16 oz)
• Eggs (1 each) 
• Fresh Oregano (1/2 Tbs)
• Fresh Basil (1 Tbs)
• Salt (pinch) 

Whisk the egg and add to the ricotta, salt and diced herbs. Set aside for later use. 

Phase 3: Noodles

• Lasagna Noodles (12-18 each)
• Salt (1 Tbs)
• Olive Oil (1 tsp) 
• Basil Stems (3 each) 

Follow the directions on the box, but add the basil stems to the water along with the oil and salt and cook as directed. Once noodles are done, place them in a bowl of ice water to stop them from over cooking. You can leave them in this water until it is time to layer you baking dish. Reserve 1/2 cup of pasta water for the sauce. 

Phase 4: Cheese

• Mozzarella Cheese (1 lb.)
• Parmesan Cheese (3/4 cup) 
• Basil (1 Tbs) 
• Oregano (1/2 Tbs)

Oven Ready

Preparation for layering

Start by preheating oven to 375 degrees. In a 9x13 baking dish add 1.5 cups of the meat sauce in the bottom of the baking dish. Arrange six noodles lengthwise over the meat-sauce. Spread 1/2 of the ricotta cheese mixture and then top with half of the Mozz and half of the Parm. Repeat until dish is full. Cover with foil (use pan spray to keep foil from sticking to the cheese and cook, covered for 25 minutes. Uncover and cook for 20 more minutes, allowing cheese to turn golden brown. Allow to sit for 10 minutes before cutting and serving.