Kick’d Up Grilled Cheeses

Discover Newport has brought in Chef Ted Karousos from Middletown’s Blue Plate Diner to make some Kic’d Up Grilled Cheeses.

Lobster Grill Cheese

4 oz. of Lobster Meat
2oz. of Brie
2 tbsp. Mayonnaise
Pinch of Tarragon
Pinch of granulated garlic
Salt and pepper to taste
Juice of ¼ lemon
Sour dough bread
1 tbsp whole butter (softened)
Non-stick pan

  1. In a small bowl, combine the lobster meat (picked of shells/cartlidge) with the mayonnaise, citrus, Tarragon, salt and pepper to taste.
  2. On low heat, heat the non-stick pan
  3. Spread butter on bread; layer Brie slices on bread.
  4. Scoop lobster mixture in the center.
  5. Cook for 3-5 minutes or until cheese has melt and bread is a golden, brown consistency.

Three-Cheese Grown Up Grill Cheese

2 slices Buffalo Mozzarella
2 slices Swiss Cheese
2 slices Cheddar
2 ripe Tomato slices
1tbsp Basil Pesto
2 slices Sour Dough/or thick cut Texas toast
Softened butter 1 tsp

Basil Pesto

1 bunch fresh Basil
2 oz. grated Parmesan
Juice of ½ lemon
Chopped garlic
Pignoli Nuts (toasted) can also omit
Salt and pepper to taste
Extra-Virgin Olive Oil to blend

In a blender combine the basil, nuts (if needed); garlic, cheese and lemon juice.

Add oil while pulsing till smooth in consistency. Adjust seasoning to taste.

Preheat a non-stick pan on low heat.

  1. Lightly butter the bread
  2. Place the cheeses on bread, add the tomato to pan to slightly heat through.
  3. Top cheeses with warm tomato and add pesto.
  4. Cook till golden brown or about 3-4 minutes; till Mozzarella cheese melts through.

Editor’s Note: The below recipe was mentioned on-air but was not demonstrated.

Chicken Pesto & Vegetable Pasta

3 oz Chicken Breast
2 oz of zucchini
2 oz. Summer squash
2 oz. Spinach
2 oz. shredded carrot
2 oz. chopped tomato
1 clove garlic fine chopped
1 cup of low sodium chicken broth
2 tbsp. Basil Pesto
4 oz. of Linguini or your favorite pasta
Parmesan Cheese garnish
Salt and Pepper to taste

  1. In a saute pan, heat the olive oil add the 3 oz. chicken cook for 4-5 minutes;
  2. add the vegetables (except spinach), tomato, cook for about 2 minutes,
  3. add garlic turn heat on low and add the chicken stock; add your pasta and heat till cooked 4-8 minutes.
  4. At end fold in the pesto and garnish with Parmesan Cheese; adjust the seasoning to taste.

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