Saturday, July 31, 2010
13463 Cedar Road
Cleveland Heights, Ohio 44118
Dinner: July 25, 2010 (takeaway)
Although it took me a few weeks to get to the Cleveland Heights Melt after it first opened, I've made good use of my Big Cheese Club card in last couple of months. In fact, I visited there a total of five times in July! On my first (July 2) and last (July 30) visits I ordered the sandwich of the month, which is the Firecracker Chicken: hot diablo blackened chicken, cool sliced avocado, sweet grilled pineapple and pepperjack cheese. My second visit I got my usual order of the Big Popper: fresh jalapeno peppers, cheddar & herbed cream cheese, beer battered and served with mixed berry preserves. Both sandwiches blend a little bit of sweet with a decent amount of heat. The cheese in each goes so well with both sweet and spicy elements and truly binds the sandwiches together.
On the third visit, I tried the Tokyo Tuna Melt: Asian marinated grilled yellowfin steak, ginger wasabi dressing, lettuce, tomato, muenster. I ordered the tuna rare, which was probably a mistake since the sandwich was a little too fishy to be truly delicious. It was good, but not great.
Pictured is the Mighty Macaroni Melt that was available for one day only in celebration of Christmas in July. The sandwich is creamy homemade macaroni and cheese that's breaded and fried to a golden brown and grilled with American cheese on thick sliced white bread. It was carb-o-licious!
Whether I order in or get takeout, I always skip the slaw and order double fries for an extra $.25. The slaw is too peppery for me to be enjoyable, which is too bad since I like most coleslaws. On most of my visits I was denied pickles because I was told by both servers and hosts that the pickles come with the slaw and not the sandwich. However, on my last visit my waiter told me that pickles are free(!) and that whoever told me differently was wrong. He gave me a large side of pickle slices for no charge.
My only complaint, which is not really a complaint, about Melt would be the servers and hosts/hostesses. There is definitely a "Melt" attitude that the front of house workers exude. I know they're very busy, and I've been told that they don't get breaks so maybe that's why the staff isn't overly nice. They aren't rude or nasty, just not especially friendly. They ARE all extremely knowledgeable about the menu and make helpful suggestions about drinks, but getting one to smile is like trying to break a guard at Buckingham Palace!
Most people who have heard of Melt know that the wait for a table can be hours long. Even a takeaway order can take over an hour to be ready. I would suggest going mid-afternoon (2-3 PM) or after 10PM if you can. Or head straight to the bar and eat there with little to no waiting.
Friday, July 30, 2010
I got a late suggestion of Key Lime Pie, which I turned down because of the number of people attending (I'd have to make 2 pies). The person who suggested it didn't have any carrot cake in protest (supposedly she doesn't like carrot cake, also she said it was too "heavy" for a summer barbecue.) She did have some Rice Krispies Treats, which I made as a second dessert.
The carrot cake recipe comes from a former friend and is actually very light and moist. The only change I make is cutting down the sugar from a whopping 2 cups to a heaping 1.5 cups. I whipped the cream cheese frosting a little longer than usual to get it airier too. I thought it was a perfect summer holiday cake.
Thursday, July 29, 2010
I got the recipe for this pie from my friend's parenting magazine. It's surprisingly simple and delicious. I'm not sure why they called it a pie and not a quiche. Maybe it's the ratio of egg to other ingredients in the filling. My only big modification to the original recipe is to make my own pie crust. This crust is 2/3 white (all purpose) flour and 1/3 whole wheat flour. It was really good with this type of pie, but I don't think I'd use it for a sweet one. I couldn't find a link to the recipe online, so here it is:
2 tsp olive oil
2 cups diced onion (one large)
1 9-inch frozen pie shell (or crust from scratch)
Scant 1 cup reduced-fat milk
3 large eggs
1 cup part-skim shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/4 tsp salt (optional)
1/4 tsp pepper
1 10-oz package frozen chopped spinach, thawed and water squeezed out
1. Preheat oven to 350. Heat oil in skillet. Add onions and saute on medium high for 10-15 minutes, until they're soft and caramelized. Remove; let cool slightly.
2. Prick pie shell with a fork; bake 10 minutes. Crust from scratch does not need to be pre-baked. Meanwhile, whisk milk, eggs, cheese, garlic powder, Worcestershire, salt and pepper. Add onions and spinach.
3. Pour egg mixture into cooled pie shell and bake 45-60 minutes, or until an inserted knife comes out clean. Edges of pie should be browned.
Sunday, July 25, 2010
This song popped up on my iPod the other day. It's from Volume 49 of the British version of "Now That's What I Call Music" that was released a while back. It's got a good beat and it's easy to dance to, but it's very much a boy band song. It makes no sense.
What makes this song particularly great is all the legal terms thrown in. Here are my favorite lines:
"And if you thought you had me fooled, I'm telling you now, objection overruled!"
"I'm going to tell it to your face, I rest my case!"
"I just can't wait, now the case is open wide"
"You'll try to pray, but the jury will decide."
I'd like to file an appeal since this video should have been set in a courtroom.
Sunday, July 18, 2010
Ohio Lamb Crepinette with Heirloom Vegetable Ratatouille
Spiced Poach Shrimp, Coarse Gazpacho and Whipped Cilantro