Grilled Cheese And Watercress Recipes

MARY'S GRILLED CHEESE SANDWICH WITH PEPPER JACK, MANGO AND WATERCRESS

Mary's Grilled Cheese Sandwich with Pepper Jack, Mango and Watercress image

Provided by Food Network

Time 7m

Yield 1 sandwich

Number Of Ingredients 5

Ingredients

2 slices soft white bread
2 teaspoons unsalted butter, melted
2 tablespoons mango puree (made from store bought frozen mango concentrate which is then heated until reduced)
2 tablespoons watercress
2 slices pepper jack cheese

Steps:

Brush both sides of each slice of bread with the butter and spread the mango puree on both sides of each slice of bread. Arrange the watercress over the top of one side of a slice of bread. Place the cheese on top of the watercress and top with the second slice of bread.
Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 1 minute on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS AND BLUE CHEESE VINAIGRETTE

Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 16

Ingredients

12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick
Olive oil
Salt and pepper
1/4 cup aged sherry wine vinegar
1 small shallot, coarsely chopped
1 tablespoon Dijon mustard
1/2 cup olive oil
1/2 pound watercress, coarsely chopped
2 green onion, coarsely sliced
1/2 cup crumbled Cabrales blue cheese
Grilled Quail, recipe follows
3 tablespoons ground white pepper
3 tablespoons coarsely ground black pepper
3 tablespoons kosher salt
2 tablespoons olive oil
5 quail, de-boned

Steps:

Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.
Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.

GRIDDLED PEARS WITH GOAT'S CHEESE & HAZELNUT DRESSING

Griddled pears with goat's cheese & hazelnut dressing image

Impress guests with this deceptively simple starter, made with pears, goat's cheese, watercress and hazelnuts. It's ready in just 15 minutes, and perfect at Christmas

Provided by Barney Desmazery

Categories Starter

Time 15m

Number Of Ingredients 6

Ingredients

40g toasted hazelnuts, finely chopped or crushed
3 tbsp olive oil
1 tbsp balsamic or red wine vinegar
2 pears, cored
handful of watercress, to serve
100g goat's cheese, crumbled

Steps:

Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat's cheese. Dot over the hazelnut dressing.

Nutrition Facts : Calories 261 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS, AND BLUE CHEESE VINAIGRETTE

Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories Salad Potato Side Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped

Steps:

Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

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