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Artisanal Ham and Grilled Cheese with Tart Greens and Florida Saw Palmetto Honey

Stolen on: September 7, 2005

Zola is located in America’s capitol, which inspired the creators along with Chef Frank Morales to design a menu that would capture the true essence of American food. They call it "straightforward American cuisine." What’s more all American than a grilled cheese sandwich? Unlike any grilled cheese sandwich you’ve ever made, this fancier version is made with ham and goat cheese. Enjoy this classic sandwich with a gourmet twist for breakfast, lunch, or dinner!

About the chef: Morales, a native New Yorker, graduated in 1995 from the Culinary Institute of America. Prior to joining Zola, Morales was the executive chef at the Oval Room, one of Washington’s favorite power hangouts. Before arriving to DC, he worked at several-noted New York restaurants, including Union Pacific, as sous chef under Rocco DiSpirito; Le Cirque under Sylvan Portay; and An American Place under Larry Forgione. In October 2003, Frank Morales served as a guest chef at the prestigious Homestead Resort in Hot Springs, Virginia and in July 2004 he cooked at the Boca Raton Resort and Club's 13th annual Food & Wine Weekend with Gourmet magazine.

In March 2003 Frank Morales became the executive chef of Zola, dubbed “Washington’s hottest new restaurant” by The New York Times, and “one of the 75 best new restaurants in the world for 2003” by Conde Nast Traveler. Most recently, Morales was invited to participate in the 2005 Smithsonian Folklife Festival, joining some of the most respected chefs around the country, including Alice Waters, Paul Prudhomme and Emeril Lagasse. Morales conducted two cooking demonstrations as part of the two week "Food Culture U.S.A." exhibition and hosted the festival’s first Folklife dinner with Zeke Freeman of beeraw Honey. In March 2005, Morales was invited to New York to cook at the esteemed James Beard House.

Zola
800 F Street NW
Penn Quarter, Washington DC
202-654-0999
www.zoladc.com

Artisanal Ham and Grilled Cheese with Tart Greens and Florida Saw Palmetto Honey

Zola

Artisanal Ham and Grilled Cheese with Tart Greens and Florida Saw Palmetto is served at Zola for $9. The recipe below serves one and can be multiplied if desired.

This is a 2-part recipe:
Artisinal Ham and Grilled Cheese
Sweet and Sour Orange Vinaigrette

Artisinal Ham and Grilled Cheese Ingredients
1 thin slice of gourmet country or cured ham (keep wrapped until ready to plate)
1-inch round from a slightly aged (demi-sec) goat cheese log
1/2 Tbsp extra virgin olive oil
3/4 Tbsp Florida saw palmetto honey
3/4 cup loosely packed arugula leaves
1 slice of a crusty baguette
Salt and freshly cracked black pepper to taste
Olive oil to taste (for bread)

Artisanal Ham and Grilled Cheese Steal This Recipe® step-by-step Instructions
1) In a small mixing bowl whisk 1/2 tablespoon extra virgin olive oil, 1/2 tablespoon fresh-squeezed orange juice and 1/4 tablespoon saw palmetto honey, and reserve the marinade.
2) Cut one inch round of goat cheese off log and chill separately in the refrigerator for 30 minutes.
3) Heat a non-stick pan on medium to high heat, and when the pan is sufficiently hot, salt and pepper the one inch round of goat cheese and lay cut surface of cheese in the pan for 15 to 20 seconds (you will notice the cheese beginning to spread and brown; this is ideal.)
4) Using a spatula carefully remove the cheese round invert on a plate. There should be a crispy top to the cheese round; as it cools the brown topping will harden.
5) Place the cheese round in the marinade so that it is coating the soft bottom and not the crisp top. Keep un-refrigerated till plating (no more than 20 minutes).
6) Cut one piece from the baguette on the bias, about 4 inches in length, place on an oven tray, and drizzle with olive oil, salt and pepper.
7) Place in a 325 degree oven for 4 to 6 minutes or until crispy, and hold till plating.

Plating method:
1) On a serving plate, fold the ham piece just off center of the plate like an accordion.
2) Place the baguette slightly shingled off the ham.
3) Remove the grilled cheese from the marinade and shingle off the baguette.
4) Put the arugula leaves in a mixing bowl, season with salt and pepper and a splash of the orange vinaigrette (you will have extra vinaigrette left over to use for another occasion).
5) Tuck the leaves between the grilled cheese and baguette.
6) On the front of the plate just before the cheese make three equidistant lines with the Sweet and Sour Orange Vinaigrette, drizzle remaining 1/2 tablespoon honey over the entire plate, add some fresh ground pepper, and enjoy.

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	Artisanal Ham and Grilled Cheese with Tart Greens and Florida Saw Palmetto Honey
	Zola

	Artisanal Ham and Grilled Cheese with Tart Greens and Florida Saw Palmetto is served at Zola for $9. The recipe below serves one and can be multiplied if desired. This is a 2-part recipe: Artisinal Ham and Grilled Cheese Sweet and Sour Orange Vinaigrette Artisinal Ham and Grilled Cheese Ingredients 1 thin slice of gourmet country or cured ham (keep wrapped until ready to plate) 1-inch round from a slightly aged (demi-sec) goat cheese log 1/2 Tbsp extra virgin olive oil 3/4 Tbsp Florida saw palmetto honey 3/4 cup loosely packed arugula leaves 1 slice of a crusty baguette Salt and freshly cracked black pepper to taste Olive oil to taste (for bread) Artisanal Ham and Grilled Cheese Steal This Recipe® step-by-step Instructions 1) In a small mixing bowl whisk 1/2 tablespoon extra virgin olive oil, 1/2 tablespoon fresh-squeezed orange juice and 1/4 tablespoon saw palmetto honey, and reserve the marinade. 2) Cut one inch round of goat cheese off log and chill separately in the refrigerator for 30 minutes. 3) Heat a non-stick pan on medium to high heat, and when the pan is sufficiently hot, salt and pepper the one inch round of goat cheese and lay cut surface of cheese in the pan for 15 to 20 seconds (you will notice the cheese beginning to spread and brown; this is ideal.) 4) Using a spatula carefully remove the cheese round invert on a plate. There should be a crispy top to the cheese round; as it cools the brown topping will harden. 5) Place the cheese round in the marinade so that it is coating the soft bottom and not the crisp top. Keep un-refrigerated till plating (no more than 20 minutes). 6) Cut one piece from the baguette on the bias, about 4 inches in length, place on an oven tray, and drizzle with olive oil, salt and pepper. 7) Place in a 325 degree oven for 4 to 6 minutes or until crispy, and hold till plating. Plating method: 1) On a serving plate, fold the ham piece just off center of the plate like an accordion. 2) Place the baguette slightly shingled off the ham. 3) Remove the grilled cheese from the marinade and shingle off the baguette. 4) Put the arugula leaves in a mixing bowl, season with salt and pepper and a splash of the orange vinaigrette (you will have extra vinaigrette left over to use for another occasion). 5) Tuck the leaves between the grilled cheese and baguette. 6) On the front of the plate just before the cheese make three equidistant lines with the Sweet and Sour Orange Vinaigrette, drizzle remaining 1/2 tablespoon honey over the entire plate, add some fresh ground pepper, and enjoy. For more recipes, go to www.archive.supermarketguru.com