Best Gruyere And Cheddar Frico With Arugula Salad Recipes

Mushroom and Cheddar Fritatta and Arugula Side Salad image

Provided by Dave Lieberman

Time 35m

Yield 8 servings

Number Of Ingredients 8

3 tablespoons vegetable oil
1 (10-ounce) package mushrooms, chopped
Salt and freshly ground black pepper
1 medium onion, chopped
8 eggs
4 egg whites
1 cup grated sharp Cheddar
Arugula Salad, recipe follows

Steps:

Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
Heat oil in large ovenproof nonstick skillet over medium-high heat. Saute mushrooms until browned, seasoning with salt and pepper. Add onion and saute until tender.
Whisk eggs, egg whites, salt, and pepper in a medium bowl. Pour over vegetables in skillet and mix gently. Reduce heat to medium-low, cover skillet, and cook until eggs are set around edges, about 4 to 5 minutes. Sprinkle with cheese and then place skillet under broiler and cook until cheese is melted and just browned, about 2 minutes. Let frittata stand 1 minute before cutting into 8 wedges. Serve with salad on the side.
Arugula Salad:
1 large bunch arugula leaves, washed and dried
1/4 cup olive oil
1 lemon, juiced
10 grinds black pepper
Couple pinches salt
Combine all ingredients in a large bowl. Toss to coat leaves with dressing and serve with the frittata.

Caramelized Onion Zin-Burgers with Crispy Cheddar Frico image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 1h

Yield 6 burgers

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 small yellow onions, cut in 1/2 and sliced thin
Salt and freshly ground black pepper
2 teaspoons chopped fresh thyme leaves
2 cups Zinfandel
1 1/2 cups sharp Cheddar, shredded
3 pounds ground beef
Sea salt and freshly ground black pepper
6 seeded burger rolls
2 beefsteak tomatoes, cut 1/3-inch thick
6 ounces spring mix salad green

Steps:

Heat a 10-inch saute pan over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce heat to medium-high and continue to cook for 10 minutes until caramelized, stirring often. Sprinkle in the thyme and continue to cook for one minute. Add the Zinfandel and cook until wine is 2/3 reduced. Take off the heat and let cool to room temperature.
For the Cheddar fricos: In an 8-inch nonstick pan heated over medium-high heat add 1/4 cup shredded cheese. Cook until cheese is light brown on the bottom. Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe pan and start again until 6 fricos are complete.
Form 6 (1/2-pound) beef patties and season very well with sea salt and black pepper on each side. Place on a hot grill and cook until nicely browned, approximately 5 minutes. Turn over and continue to cook to desired doneness.
A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down.
Place burgers on the bottom halves of the rolls, adding a generous helping of onions. Season the tomato slices with salt and pepper. Top the burgers with frico, tomato slice and greens. Roll up your sleeves and dive in.

The Reggie Deluxe image

Provided by Food Network

Categories main-dish

Time 10m

Yield 1 sandwich

Number Of Ingredients 7

1 cream-top buttermilk biscuit
3 ounces boneless fried chicken breast
3 ounces sausage gravy
1 1/2 strips thick-cut bacon, cooked until crisp
1 slice Cheddar
1 fried egg
Pinch fine diced or chopped fresh chives

Steps:

Split the biscuit in half to begin building the sandwich. Put the bottom of the biscuit on a serving plate and lay the cooked chicken breast on top. Dress with the gravy, then the bacon and the cheese. Top with the fried egg and cover with the other half of the biscuit Dress the plate with chives and serve.