Clarence's Cooking Blog
Sandwich / Loaded Quesadilla
During my first year of college, I spent most of my time in two places: my dorm room, and the cafeteria. The cafetaria wasn't just my best option for a filling meal; it was a place to make new friends, study, and hang out in-between classes. However, as grateful as I am for my freshman year cafeteria experience, it quickly came to my attention that the food was, well, diabolical. I was spoiled on my mom's home-cooking; cardboard pizza and undercooked rice weren't making the cut. Problem was, I had no cooking experience. When I told my mom I wanted to start cooking, she reminded me that I couldn't even toast bread without burning it. (She was right, unfortunately.) If I wanted to cook, I'd have to start with the basics. And what could be more basic than a sandwich? It's quick, it's easy, and it contains all essential foodgroups. The perfect starter meal. Start by frying up a simple quesadilla or grilled cheese in the pan. Optionally, fry an egg sunny-side up to add in later. Once the quasadilla/grilled cheese is crispy and overflowing with gooey cheese, I open it up and start stuffing it with extra ingredients. This beginner recipe will not only satisfy your appetite; it will boost your confidence, allowing you to progress to more complex dishes.
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Protein
Toppings
Mukimame is the Japanese term for
shelled edamame
Sauces
Persian Kebab
Ingredients
- 0.5 tsp ground saffron
- 3 lb ground beef (80% lean)
- 0.75 lb white onion
- 1 tbsp salt
- 1 tsp black pepper
Portion
Instructions
- Bloom saffron using ice or heat
- In a large bowl, mix the beef and grated onion until it is very well combined (~10 minutes)
- Add in the salt, pepper, and bloomed saffron, then knead again until the mixture is sticky
- Refridgerate the mixture for one hour
- Shape the mixture into oval-shaped blobs
- Cook over a grill or fry in a pan
