Wednesday, November 17, 2010

The Old Goat

When it starts to get cold my roommates and I make our annual switch from gin to whiskey. Around October we always have a bottle of Jim Beam ready to roll in our kitchen, but we're not alcoholics, I swear think. We love this stuff and I was thinking about how much fun it would be to incorporate it into my life other than nights/weekends of binge drinking. You can totes use whatev Bourbon Whiskey you have on hand, but let's face it, I spend all my money on cheese, clothes, and going out, so I've got to be cheap in one department.  You can thank whiskey for this belly warming, alcoholic, and free spirited grilled cheese.


So Here's what I used to make this drunker of a grilled cheese.



Ingredients

-2 pads of real salted butter
-1 whole wheat pita
-1/4 tbs of roasted red/yellow peppers
-1/4 cup of DRUNK 'SHROOMS
-1/4 pound of Tome Chabrin cheese
(depending on your pita size, you may need more or less, you'll be able to tell from the pictures)



Before we begin, I've got to tell you about these drunk 'shrooms.  I saw some fresh shitakes at Trader Joe's this afternoon and they looked so pretty I had to get them.  I combined them with the following ingredients and they came out savory, sweet and super earthy - in a good way, not in a strung out hippie kind of way.


Drunk 'shrooms ingredients

-a few shiitake caps
-1 ts chopped fresh rosemary
-1 ts chopped fresh thyme
-1/2 shot of JIM BEAM!
-1/2 tbs real salted butter
-a few pinches of salt.
-1 thinly sliced shallot




The first thing you'll want to do is melt some butter in a small sauce pan on medium heat and add the herbs.  I add the herbs during this step because I believe it softens them and makes the butter super flavorful.  After about a minute you'll want to add the sliced shallots and cook them down for about a minute.  Once they start to get translucent add the whiskey and let it cook down for another minute or two.  Then add the shiitakes and a pinch of salt.  Cook until the mushrooms are tender and then set aside.

Once you get everything ready you'll want to slice open the pita and add the cheese.  You can totally just slice the pita on one side and stuff everything in, but for aesthetic purposes I cut it all the way open.


Before we move on, of course, I'm going to brag about this cheese.  It's called Tome Chabrin and I got it at The Bedford Cheese Shop.  It's a French goat cheese that is absolutely delicious.  It's not your typical goat's milk cheese, but it's probably one of my most favorite cheeses I've had on this blog so far.  Let me just give you the explanation that the cutie pies at The Bedford Cheese Shop provided.

"Ever wish we had a goat's milk cheese from the Pyrennes that even a pregnant lady could eat?  Well wish no more, here it is for all you procreating puppies out there. A delicate balance of fresh pressed olive oil, raw hazelnuts, and ripe figs.  That's right this cheese has all that going on and a bag of chips. Pair it with last nights of freedom you'll have for 18 long years and a Shiraz, don't worry, we won't judge, you lush."

Gahhhhhhh, I freaking love this store.  I don't think there's a more perfect cheese to pair with some tasty drunk 'shrooms, RIGHT??

Anyways, back to the recipe... Add the roasted peppers!


And then the drunk 'shrooms!


Then place the rest of that young lovers free spirit cheese on top.


Now it gets sexy.  Place the other half of the pita on top and step back and stare. Do this as long as necessary. 


Now place a pad of butter in your skillet and turn the heat to medium low.  I cooked it on this temp because I wasn't sure how fast this cheese would melt and there were a lot of ingredients that I wanted to warm up.  Once the grilled cheese is in the skillet butter the other side.


Then when the cheese starts to melt and the pita is a crisp gold on one side, flip it!


When it gets all pretty on both sides, take it out and let it rest for about a minute.  After a minute, the cheese will set a little bit and you can slice it without everything oozing all over the place.


Oh and feel free to take as many Jim Beam shots as you wish.  Just don't over do it because this grilled cheese is way too good to puke up.

xoxo,

GCS

12 comments:

  1. Like I said on foodbuzz, this is fantastic idea! amazing photos and presentation!

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  3. Just happened upon your blog at random!

    All of those pictures look super tasty!

    Thanks for the recipe (:

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  4. per Uncle Scott and Susu...sitting on the porch sipping Patron,reading your blog...wishing you were here cooking this sammy..The photos are outstanding!!!

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  5. Another great grilled cheese idea. I would have never thought to marinate shiitake mushrooms in Whiskey, or alcohol in general. The sandwich looks/sounds really yummy!

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  6. Question: Did the rind impart any bitterness or did Mr. Beam help wash that away?

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  7. S. Good question, I usually always take off the rind to avoid any funky flavors, but then I tasted it and it didn't make it taste any different (and it was pretty )so i left it!

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  8. Mackenzie... Very surprising, considering most tommes have that funky, moldy, cave aged rind to them. You are a braver turophile than myself. Can't wait to see what else you have in store to tempt us with!

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  9. You have one little award waiting for you at my blog..it was few days ago and I totally forgot to let you know!:) Award is for all my favorite blogs and appreciation!

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  10. WOW THIS LOOKS INCREDIBLE!!! i am making this ASAPP!!!
    letscookhealthy.blogspot.com

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