Growing up with a Hungarian Mother I rarely had the usual "kid's food" for dinner. While most American children were chowing down on pizza, burgers, or mac and cheese I consumed Chicken Paprikash. Mind you I had NO objections to dinner time at our house. In fact I still make many of the meals today and Lord bless my children because they will too. With that being said, as an adult a large part of me feels like I need to indulge in what maybe I didn't get enough of.
I found the following "Kid Menu for Adults" from Michael Chiarello and it's amazing. I can't wait to host a kid's party for my adult friends! Take a look at these recipes and tell me what you think? What were your favorite meals as a kid? Let me know in comments below!
Grown Up Grilled Cheese
•1 loaf Italian bread such as ciabatta
•1 pound Teleme or Brie cheese
•1 pound sliced smoked ham (applewood if available)
•3 to 4 tablespoons Dijon mustard
•1 cup roasted red peppers
Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.
Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.
Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.
Baked Myer Lemon Fries
•6 Idaho potatoes
•1/4 cup extra-virgin olive oil
•1 tablespoon salt
•1/2 teaspoon freshly ground black pepper
•3 Meyer lemons, zested
•2 tablespoons freshly chopped Italian parsley leaves
•2 tablespoons minced garlic
Preheat the oven to 450 degrees F.
Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely. Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown.
Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve.
Spicy Sausage in Carozza
•6 spicy Italian sausages
•1/4 cup extra-virgin olive oil, plus extra for brushing
•15 whole garlic cloves
•Salt and pepper
•2 tablespoons Dijon mustard
•3 (4-ounce) pieces pizza dough, store bought
In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
Preheat oven to 375 degrees F.
Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.
Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.