Grilled Cheese & Cocktails from Ripe Eatery + Katie Ramey Photography
May 22, 2013
LunchSandwichFood & Drinks
Katie and I have been friends since we were 13 years old. Soul mates. Forever friends that have stuck together thru far away colleges, boyfriends, weddings, husbands, babies, businesses, cross country moves, fights, make-ups, tragedies and more laughter than you could ever imagine. And if there is one thing that as a pair we always come together over... it's food. Massive amounts of food. In all shapes and sizes. So when Katie, who is now a crazy talented family and lifestyle photographer in Texas, partnered up with an awesome local restaurant, Ripe Eatery, to share some recipes & ideas... well, I sort of felt like I had come home again.
2 slices potato bread or 5-inch square of focaccia or ciabatta bread
sliced tomatoes
grilled asparagus (salt, pepper, olive oil, squeeze of lemon)
marinated onions (recipe found below)
fresh mozzarella (sliced)
smoked gouda (grated or sliced)
white cheddar (grated or sliced)
basil pesto


1. Spread both top and bottom bread with pesto.

2. Lay half the cheese on the top bread and half on the bottom.

3. In the middle lay the asparagus, tomatoes, and marinated onions, and sprinkle with a little bit of salt and fresh cracked pepper.

4. If you don’t have a Panini press, place in a buttered sauté pan over medium-low heat with another pan on top to press down on.

5. Flip once first side is golden brown and repeat to second side.

6. After 3-5 minutes on each side, cut in half and if cheese is not melted quite enough, place in oven or toaster to get the center perfectly melty.

Marinated Onions

2 large red onions (thinly sliced)
1/3 cup balsamic vinegar
1/3 cup worcestershire sauce
1 tbsp. olive oil


1. In a non-stick sauté pan, over high heat place oil and onions in pan in single layer.

2. One you start to see color forming on the bottom part of the onions (2-3 minutes, flip to brown other side, 2-3 more minutes.

3. Once onions are beginning to be translucent, add the vinegar and Worcestershire to pan and toss onions in liquid.

4. Lower heat to medium and cook until all liquid is absorbed by the onions.

5. Sprinkle with salt and let cool completely.
3 oz. bloody mary mix
tobasco sauce
2 oz. lime juice
your favourite beer
an olive skewer


1. Salt rim a Pilsner Glass and fill with ice.

2. Add 3 oz your favorite bloody mary mix.

3. Add a few shakes of tabasco sauce.

4. Add 2oz lime juice.

5. Fill with your favorite beer.

6. Garnish with olive skewer.
32oz frozen black cherries or pitted fresh cherries
1 cup brown sugar
2 tsp. vanilla paste or vanilla extract
1 tbsp. Lime Juice
pinch of salt
1 tbsp. cornstarch
puff pastry
2 eggs + 3 tbsp. Water
oat streusel topping (recipe found below)


1. Start by cooking the cherries over low heat with the brown sugar, vanilla, lime juice, and salt.

2. Keep stirring until sugar is dissolved and flavor comes together.

3. Make a cornstarch slurry with 1 tbsp. cornstarch and 1 tbsp. water.

4. Add to cherries and bring heat to medium.

5. Once at a boil, turn off heat and let cool, giving it one last stir.

6. Once completely cooked, drain cherries from their juice and reserve liquid. (Keep reading...)
7. Once puff pastry is defrosted, but still slightly chilled, roll out to a 6x6-inch square, working on a flour dusted work surface.

8. Take ¼ of the cherry mixture and place in center of puff pastry, leaving 1 ¼-inch border.

9. Brush edges with an egg wash and fold a border over the cherry mixture, overlapping where necessary and pressing gently to crimp the folds all the way around the galette.

10. Top with a handful of oat streusel topping.

11. Brush the sides and top with egg wash. Place on a greased or sprayed sheet pan, in oven @ 350F for 15-20 minutes or until golden brown and delicious.

12. Once out of oven, top with vanilla bean ice cream and drizzle with reserved black cherry juice and toasted almonds.

Oat Streusel Topping

ingredients¼ cup all-purpose flour
¼ cup brown sugar, packed
½ stick unsalted butter
½ tsp ground cinnamon
½ tsp salt
1 cup rolled oats (5-minute oats)


1. Melt butter. In small bowl combine flour, sugar, cinnamon, salt, and oats.

2. Drizzle in butter and combine until completely incorporated.

3. Crumble 3 tbsp. on to top of cherry galette before baking.

A HUGE thank you to Ripe Eatery for providing the gorgeous recipes. I've been drooling over them for days. For those of you in the El Paso area, Ripe Eatery is a must-stop spot. The foundation of the restaurant is built on family meals, enjoying fresh, simple, beautiful food with those you love the most.

And to Katie Ramey, my sweet friend, and crazy talented photographer. Katie shoots lifestyle photography in the El Paso area and can travel occasionally to neighboring cities. She believes that photography should capture people as they are. In environments that they love. Without fuss or circumstance. Just pure, joyful, soul drenched loveliness.