The Daily Press Blackfoot Morning News | AP iAtom feed Copyright The Daily Press 2015-03-29T09:08:59-04:00 a lesson from barbecue for a better grilled cheese 2015-03-28T02:25:36-04:002015-03-28T01:48:23-04:00Copyright 2010 Blackfoot Morning News Associated PressFor me, a grilled cheese sandwich is just pure comfort. And truth is, even a bad grilled cheese is satisfying. But a great grilled cheese will change your day for the better.Most of us have childhood memories of our perfect grilled cheese. Mine is the classic sandwich dished up at my local drugstore. My best friend and I would ride our bikes there, sit at the counter and order a fresh-squeezed lemonade with a grilled cheese. The sandwich was made on a griddle with white bread and a single slice of American cheese.As I got older and my tastes grew more sophisticated, my allegiances changed. For a while, my favorite was a Chicago Greek diner version with rye bread, Swiss cheese and bacon. It, too, was made on a griddle. But when I tried to duplicate the experience at home, it was never as good.Most of the time, the bread would burn long before the cheese was perfectly melted. That's because I was grilling my sandwich in an open skillet on the stovetop. That was my problem.So I borrowed an idea from grilling. Delicate meats — or those that need long cooking times — can't stand up to intense, direct heat. Just like my grilled cheese sandwiches, they burn outside before cooking on the inside. In grilling, the solution is to use indirect heat. You cook the meat for a longer period at a lower temperature, and often away from the direct flame.I decided to try something similar with my sandwiches. Instead of a very hot open skillet, I used medium-low heat and covered the pan. This created just the right environment to slowly toast the bread while gently melting the cheese inside. Presto! Grilled cheese perfection!Once I had my technique down, I started exploring different fillings, including one of my top fruit and cheese combinations — pears and blue cheese. Out of all the crazy variations I tried, this is the only one that I have made over and over again. In this recipe, I grill the pears first with a simple "dessert rub," then let them cool slightly before assembling the sandwich. The grilling of the fruit intensifies the flavor of the pears so that they aren't overwhelmed by the blue cheese. I also use cinnamon-raisin bread, which makes this a slightly sweet grilled cheese, better served as an appetizer or a slightly savory dessert.___GRILLED PEAR AND BLUE CHEESE SANDWICH ON CINNAMON-RAISIN BREADThe most common mistake in making a grilled cheese is turning the burners up too high. Just as with barbecue, low and slow is key. The cheese will ooze out, but that's the beauty of it; the melted, cooked cheese gives the sandwich a crave-worthy crunchy edge.Start to finish: 15 minutesServings: 21 to 2 tablespoons butter, room temperature4 slices cinnamon-raisin bread1 teaspoon granulated sugar1/2 teaspoon cinnamonTiny pinch of kosher salt1 pear, peeled, halved and cored1 tablespoon blueberry or other berry jam2 to 3 ounces blue cheese, thinly slicedUse the butter to coat 1 side of each slice of bread. Set aside.In a small bowl, mix together the sugar, cinnamon and salt. Sprinkle over the pear halves.Heat a heavy (cast-iron is best) grill pan with a lid over medium-low heat for 1 minute. Place pears across the grill grates and cover. Cook for 1 to 2 minutes, or until warmed and marked. Turn over and cook another 1 to 2 minutes. Remove the pears from the pan and let cool to room temperature. Slice each pear half lengthwise into 1/4-inch-thick slices.Spread half of the jam over the unbuttered side of 2 of the bread slices. Top the jam with half of the pear slices, then half of the cheese. Top with a second slice of bread, buttered side up.Return the grill pan to medium-low heat. Coat the pan with cooking spray. Once the pan is warm, add the sandwiches, then cover and cook until golden brown on the bottom, 3 to 5 minutes. Flip and cook the other side for about 2 minutes, or until the bread is golden brown and the cheese is oozing.Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (12 g saturated; 0 g trans fats); 50 mg cholesterol; 53 g carbohydrate; 5 g fiber; 30 g sugar; 14 g protein; 650 mg sodium.___EDITOR'S NOTE: Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pitmaster at online retailer and author of three books, including "Taming the Flame."Blackfoot, IDNo author availableBorrowing a lesson from barbecue for a better grilled cheese Blackfoot Morning Pan comes to BPAC2015-03-29T00:23:42-04:002015-03-28T00:09:00-04:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDLESLIE SIEGERPeter Pan comes to BPACBlackfoot Morning turnout at Quilt Fest2015-03-28T21:20:38-04:002015-03-27T19:29:56-04:00Copyright 2010 Blackfoot Morning NewsThe Quilt Fest will continue on Saturday. The vendors' mall is open from 10 a.m. to 5:30 p.m. Viewers' choice will determine which quilts win prizes. Twelve vendors are selling everything from thread to material, batting to fabric. Classes are varied and well attended. Check out classes at Blackfoot, IDLESLIE MIELKEGood turnout at Quilt FestBlackfoot Morning OF THE DAY: Has Kentucky even reached their peak yet? Find out how Kentucky dominated West Virginia and more.2015-03-28T09:58:47-04:002015-03-27T14:50:19-04:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDNo author availableVIDEO OF THE DAY: Has Kentucky even reached their peak yet? Find out how Kentucky dominated West Virginia and more.Blackfoot Morning needed2015-03-28T09:58:46-04:002015-03-27T14:40:06-04:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDLESLIE MIELKEVolunteers neededBlackfoot Morning River DYW contest on Saturday 2015-03-29T09:08:59-04:002015-03-27T00:05:38-04:00Copyright 2010 Blackfoot Morning News Blackfoot, IDMORNING NEWSSnake River DYW contest on Saturday Blackfoot Morning' Hoops2015-03-27T17:06:40-04:002015-03-26T21:30:05-04:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDLESLIE SIEGERShootin' HoopsBlackfoot Morning workshop2015-03-26T19:26:15-04:002015-03-26T11:12:29-04:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDNo author availableGardening workshopBlackfoot Morning calendar2015-03-26T08:09:41-04:002015-03-26T07:33:31-04:00Copyright 2010 Blackfoot Morning News• Blackfoot quiltfest today and tomorrow at Blackfoot High School, 870 S. Fisher Ave. Check out the classes and register at For more information call Jenny at 208-681-8264 or 208-680-3246.Saturday, march 28• Easton Corbin takes the stage at the Shoshone-Bannock Hotel and Event Center performing all his hits. The doors open at 7 p.m. and the concert begins at 8 p.m.• Relay For Life potato bar and cake auction at 6 p.m. at Jason Lee Methodist Church, 168 S. University. $5 per person donation, includes dessert and drink. At 6:45 p.m. professional auctioneer Arnold Callison will begin the auction of cakes made by the ladies of the church. Everyone is invited.• Blackfoot quiltfest continues at Blackfoot High School, 870 S. Fisher Ave. Check out the classes and register at For more information call Jenny at 208-681-8264 or 208-680-3246.• Snake River Distinguished Young Women is Saturday, March 28 at Snake River High School auditorium. Tickets at the door will be $8 per person.sunday, march 29• Vancouver Film Festival winner, “Rhymes for Young Ghouls” will play at 3, 5:15 and 7:30 p.m. at ISU’s Bengal Theater. This Native American tale takes place on the Red Crow Mi’g Maq reservation in 1976 where every child under the age of 16 must attend a residential school, but a young girl struggles against the system doing whatever it takes to stay independent. (Rated R) Admission is $2 for the public, or $1 for ISU Students. For more information and trailer, go to, IDNo author availableWeekend calendarBlackfoot Morning Fair today2015-03-26T04:42:14-04:002015-03-26T03:54:18-04:00Copyright 2010 Blackfoot Morning NewsParking is free and admission is $2 per person with children 12 and under free when accompanied by a parent. Hours are noon to 9 p.m. on Thursday, noon to 10 p.m. on Friday and 10 a.m. to 7 p.m. on Saturday.Blackfoot, IDMORNING NEWSSpring Fair todayBlackfoot Morning