Grilled Cheese and Spicy Tomato Soup by Dale Talde Grilled Cheese: Butter Cheese (of choice) Pepper Ribeye Salt Sourdough Method: 1.  Season ribeyes with salt and pepper. Cook on George Foreman Grill. 2. Assemble sandwich. Butter bread, add cheese, then add sliced ribeye. Repeat with second slice of bread. Add to grill and top with steam iron. Tomato Soup Bacon 6 cans tomatoes 1 quart cream 2 ounces chipotle tabasco 3 ounces garlic, minced 3 ounces olive oil 1 onion, chopped Method: 1. In a pot add onions, garlic, bacon, cream, and Tabasco, and olive oil. Cook until onions are translucent then add canned tomatoes. Bring to boil then puree in blender. PRESENTED BY