Thursday, July 29, 2010

Hampton's Heat

Wow it's been a long time! This month has been crazy, not only did i accidently eat sea urchin (I'm allergic to shellfish...yikes!) on my 24th birthday but I also moved to Williamsburg to a super cute apartment with a lot more room and a waaayyyyy cuter kitchen.  In addition to this, some of my best friends came into the city to help me cope celebrate.  Along with them they brought me some super special grilled cheese ingredients which will be featured in this lovely sammie.


These ingredients were picked out by my besties Whitney and Sarah from thier local farmers market in the Hamptons.

 Ingredients:
- 2 tbs extra virgin hot pepper infused olive oil
- 2 slices sourdough
- 3/4 cup of sag harbor's finest mecox cheddar
- 1/2 cup of roasted artichokes hearts
  (to do this i got a bag of frozen artichoke hearts, sprinkled them with the hot pepper olive oil,  some salt, pepper and garlic powder then tossed them all together and put them in the oven for 40 minutes on 400 degrees)



I began by grating the cheddar and then sprinkled half of the cheese onto one side of the bread.


Then I evenly lined up the roasted artichokes hearts on top of the cheese.


Next I sprinkled the remaining cheddar on top of the artichoke hearts.


After all the ingredients were stacked upon each other, I put the last piece of bread on top and heated up my skillet to medium high.


Now that the sammie was complete and the burner's hot, i drizzled 1 tbs of the  olive oil into the pan and put the GC in.  Then I drizzled the other tbs of olive oil on top of the GC.


I let it cook for about 2 minutes on each side until it was that nice golden beautiful brown that makes these sammie's oh so delicious.


Once the color was even on both sides I took it off the skillet and served it immediately!


Thanks Whit and Sarah for coming to the city and bringing me these super sweet ingredients.  Oh, and don't forget to have some water on hand because this GC has a kick from that hot pepper oil.  Enjoy!


xoxo,

GCS

Sunday, July 11, 2010

Summer Lovin'

When I see figs start to arrive at the grocery I get super excited, not just normal excited, but more of a OMG FIG TIME!! excitement.  I don't know what it is about these little succulent fruits but something about them makes me finally believe and feel like summer is here!  To my amusement I found my first carton of figs this week and had to involve them in a GC.
Here is the summer lovin'.


Ok so besides the obvious set up for figs as the main ingredient - here's what else was involved.



Ingredients:

- 2 sliced figs!
- 2 tbs tupelo honey
- 1/6 wheel of brie
- 2 pads real butter
- one small loaf of fresh french bread
- 2 tbs pinenuts
- tinfoil (unless you're brave)



The first thing I did was to cut the bread down the middle and line the brie on both sides.  This cheese was room temperture which worked out perfectly bc it sort of melted to the bread.


After that I lined the figs down one side of the bread.  Depending on the width of your bread you can line them or just randomly put them down.



Then I drizzled the honey on top of the figs so that the pine nuts would stick and not fall off.


Then it was pine nut time!


Once all the ingredients were on, I went ahead and closed up my sammie!


At this point I was a little hesitant to put it straight on to the pan because it was really big and I thought it would be impossible to flip so I wrapped it in tinfoil.  Then I turned on the burners and got my press hot and the skillet hot using medium heat.


I let it cook for about a minute and a half on each side to melt the cheese. I also put the press on the sammie to help bond the cheese to everything.


After this step I opened up the GC and it looked great.  I could have probably left it as is because it was nice and melty and crisp, but I went ahead and applied butter to each side to get it extra crisp.


Then I set it on the skillet and let it brown for about a minute on each side.  Nothing fell out because the tin foil helped everything melt and stay in place! Yay!


Once it was a pretty golden brown I took it off the skillet and let it sit for about a minute.  The figs kind of fell apart from the heat but it ended up looking like this...



Although it's not the prettiest of the GC"s on this blog, this sammie will please your pallet and is light enough to enjoy in the sun! Happy summer!!

xoxo,

GCS

Thursday, July 8, 2010

The Sloppy P

4th of July is one of my favorite times of the year.  Not only is this weekend filled with booze, fireworks, and beach time - it is also one of my best friend's birthdays.  This little lady, Perri, helped me come up with a seriously American themed GC that also reflected her favorite thing to eat while celebrating this holiday year round.  I am pleased to introduce you to the Sloppy P.

 

Believe me when I say this baby is all American.  We specifically picked out the following ingredients to ensure it's patriotism.

Ingredients:

- 2 slices of Wonder Bread
- 3 tbs Hormel Chili with beans
- 1 sliced cooked hot dog
- 2 Kraft Singles slices
- 2 tbs sauteed onions
- 2 pads of real butter





Good right? Ok, so unwrap those singles and lay one on top of a slice of Wonder Bread.


After that you're going to pile on the chili.  As Perri would say, only one bean high.


Next, layer on the hot dog slices.


Now it's time for the onions!


Alright now go ahead and put on the other Kraft Single to make sure all this gets glued together.  At this point you can also go ahead and turn the skillet to medium heat.


Time to put on the top slice!


Now butter my bread honey child.


Ready?! OK! Gently put this GC butter side down in your heated skillet and then proceed to butter the other side.


This is going to cook for about 2 minutes on each side.  You'll want to avoid flipping it more than once because it's super gooey on the inside.  Try to flip it when it gets nice and golden brown like below.


Once it's equally colored on both sides, take it off the skillet.  You'll want to let it rest for a minute to let the cheese bind all the ingredients. If you cut it straight away, all the insides will pour out.


I know it's been hard to wait, but just look at this goodness after you cut it!!


 Although this is a little late for a 4th of July post, I guarantee you that it will be dank-a-licious all year long.  Happy Birthday Riper, I love you!!

xoxo,

GCS