“April is Grilled Cheese Month” #25: Ossau Iraty and Camelus Bactrianus Grilled Cheese
This picture was taken in Jerusalem in 1970 when The Lady traveled around the world. She is sitting on a relative of the tasty morsel I chose for the grilled cheese today. Ossau Iraty is from the Basque region of France and is a much less militant cheese than the cheeses from the Spanish Basque region… but as one who has feasted around the world… this grilled cheese is a winning combination.
A few suggestions on preparing the Camelus bactrianus: 1. When capturing, sneak up on it; spitting is a sport of this critter. 2. Marinate for at least a week, unless you can get a young one. The older ones tend to be tough and dry. 3. Roast on a spit. 4. Slice thin.
Ingredients:
Naan
Olive Oil
Camelus Bactrianus
Hummus, as a side dish.
For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.
My complete list of cheese and favorite tasty meats is available by clicking here.
Discussion (3) ¬
Perhaps it would be a worthy effort to try to understand how the camel can drink, and I assume use, salt water. Maybe it could apply to humans in some way. There is much more salt water on the Earth than fresh.