The Melt


The man behind the Flip video camera has opened up a high-tech chain of grilled cheese fast food restaurants called The Melt all over the Bay area. Since we were at the Stanford Mall in Palo Alto to pick up the new¬†S’more cupcake at Sprinkles we stopped in for lunch.

The menu was fairly simple composed of 6 grilled cheese sandwiches (called melts), 5 soups, 3 sweet melts and drinks. I was expecting some highly creative sando options but you basically just choose a cheese and bread. Mike ordered the special of the day… The Dirty combo (without¬†jalape√Īos)¬†– sharp cheddar, tomato, bacon, and BBQ chips on sourdough + Sweet Corn Tortilla Soup. I went with the Classic combo of sharp cheddar on potato bread w/bacon + Two Tomato Basil soup.

The Dirty

We took a seat and admired the cool order board that let’s you know when your food is ready. Since the menu was a bust I was hoping for a taste sensation. Unfortunately, that was also a¬†disappointment. When biting into our sandwiches all we could taste was the cheese. The toppings were so sparse they disappeared completely. I was pumped that you could add bacon to anything for FREE (that should be a rule everywhere) but found you get what you pay for. It was razor thin, limp and flavorless.

The Classic

I can easily make better grilled cheese at home on my favorite panini grill. I will say we enjoyed the corn soup.

I guess if I was at the mall and wanted to grab a quick bite (we were in and out in 20 minutes) I might stop by again for some soup. If you are looking for grilled cheese done right, check out the American Grilled Cheese Kitchen in SF.

Note: if you don’t want to stand in line you can order in advance online.

Website: https://themelt.com/

The Melt on Urbanspoon

Shrimp-and-Corn Chowder


The corn is the star of this dish! If you don’t have fresh, sweet corn on the cob don’t bother making this recipe. Unlike most chowders this is light and healthy…don’t let the name fool you. A grand summer supper.

Tip: I made this on the stove top but still grilled the shrimp on the BBQ.

Recipe link
Everyday with Rachael Ray magazine /Aug. 2010

Corn Chowder

cornchowder

We received 4 ears of corn in our produce delivery so we decided to make a chowder. We made a couple changes to the Tyler Florence recipe we found included adding BACON! Instead of using the butter we used the bacon drippings to saute the onion, garlic and thyme. We also sprinkled in some additional herbs and we substituted half and half for the cream to make it nice and light. Delish!

Recipe link

View more Tyler recipes here: http://tylerflorencefridays.blogspot.com/

Minestrone Soup

minestronesoup

This recipe is a keeper! But it was much more work to make than I expected. In my mind we were going to throw a bunch of veggies in a pot and ta-dah — Minestrone. Not exactly. You do toss a bunch of veggies in a pot but it’s done in numerous intervals. It all starts with bacon (or pancetta) which is what brings out all the magnificent flavors. Each layer is slowly bathed in bacon fat and eventually transforms into a cauldron of love.

Tasty Tip: We didn’t bother with the drawn out overnight bean procedure. Instead we popped open a can of white beans and it turned out just fine.

Recipe link

Spicy Shrimp and Bok Choy Noodle Soup

shrimpsoup
This was phenomenal. I never thought we would be able to make a Pho like soup at home, much less in 30 minutes and all in one pot. I was astonished at how good this was. I slurped my bowl up with a side of hoisin sauce to add a little sweetness. I could eat this every week. Hats off to you Rachael Ray!

Tasty Tip: We cut the amount of ginger in half and used just under 1/2 tsp. of chili flakes in order to keep the heat to a minimum. It was perfect.

Recipe link

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