Wednesday, September 29, 2010

Cheez-on-Indian

When one of my readers asked for an Asian themed GC, it was all I could think about.  I was doing some research on Asian cheeses and didn't really find a whole lot because I was thinking that the sammie had be Southeast Asian. But alas, I found a loophole.  It's still considered Asian even if it's Indian themed(in my geographically challenged mind, at least) so I decided to use the one and only Indian cheese i knew.  Paneer. Oh and by the way I officially have no idea how to cook Indian food.  I really like it, but for one reason or another I've never really tried to make anything outside the realm of curry. So here's my take...


And here's what I used!

 Ingredients

- 2 pieces of garlic flavored naan
- 1/2 tbs garlic salt
- 2 pads real butter
- 6 slices of paneer
-1 tbs yellow curry sauce
-3 tbs marinated veggies
 (finely chop 2 carrots, 1 small cucumber,1 half      medium red onion, and combine with 4 tbs ricewine vinegar,1 tbs fresh mint, 1 ts fresh cilantro, 1 ts ground cumin, and 1 ts salt. let sit for 30 minutes)
 

 After you've got your salad marinating, go ahead and slice the cheese so it will fit onto the naan. 


Next, smear on the curry sauce.  The only reason I used yellow curry was because it was already in my fridge! I'm sure that it would be delicious with any type of curry and I really wished I had some peanut curry sauce hanging around in there. oh well.


Time for those marinated veggies!


Then another layer of the paneer.


Almost done! put the top piece of naan on top.


Now butter me up and call me a biscuit grilled cheese. oh, and add some garlic salt.


Now crank up the stove to a high heat.  Why a high heat you ask?! Well let me explain!  Paneer doesn't melt.  Because paneer is never aged it doesn't have the opportunity for the fat structure and proteins to change which is why it never melts!  I had to google this because I was a little concerned about how this was going to work.  Anyways, if you just blast the heat on this sucker, it will brown the bread and also heat up the cheese so it's nice and warm.  There's no need to let it sit for a while because no matter how long it sits on your stove, it ain't meltin'.


After about a minute the naan should get crispy and golden, like this:


Once it's like that on both sides, take it off and eat it immediately!


So although this cheese isn't melty and gorgeous like the other sandwiches, I guarantee you that there are a lot of delicious flavors going on in here AND my roomies thought it was $$$.  And i hope you will too!

xoxo,

GCS


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Thursday, September 23, 2010

Fabrice Fabrice Caprese

I just spent four dollars on ONE tomato.  Yep, I have a problem.  I think I could have probably gotten this entire sandwich for that much money somewhere else, but nope, I had to get the biggest, most beautiful heirloom tomato from union square. And it was totally worth it.  So basically after buying this tomato I decided I had to do a grilled cheese around it and I thought what better than the all time Italian classic - the caprese.


So there's a lot of ingredients that go into this one, but I promise it makes it reeeealllly good.

Ingredients:

- 2 tbs hot pepper infused olive oil
- 1 ts garlic salt
- 2 pieces of olive oil & garlic ciabatta
- 1 clove of garlic
- mozerella (amount dependent on bread size)
- 1/2 tbs balsamic glaze
- 3 big basil leaves
- 1 heirloom tomato (or more)




So the first thing you'll want to do is to sprinkle the garlic salt onto the mozzarella.  I think it makes the mozzarella much tastier and my mom did it when I was little so I think it's the right way.


Now you can lay half the cheese onto one of the slices of bread.  Make sure to slice the cheese so it fits onto the bread without any of it hanging off.


Then slice that beaut of a tomato and lay it down on top of that.  Eat the rest of the tomato with salt and pepper and enjoy.


Next drizzle some balsamic glaze on the tomato. The balsamic not only tastes delcious and balances out the saltiness of the cheese, but it also functions as a glue for the basil, which is the next step.


At this point you'll want to julienne the basil and sprinkle it on top of the mater.


Now put the remaining cheese on top!


Almost done, almost done, almost done!  bread time!


Drizzle one tbs of olive into your skillet and turn the heat up to medium high and lay the little guy in there.

 

After about a minute and a half it should be golden brown.  When it gets all pretty like that, drizzle the remaining olive oil and flip it. Be careful because when mozzarella melts, it's that not sticky and there's a lot of stuff on this guy so stuff might fall out. If it does, REMAIN CALM, just take everything back to your cutting board and reassemble, but don't burn yourself.

 

Once it's even on both sides, take it off the skillet and peel your clove of garlic.  I think the easiet way to do this is just to crush the garlic a little bit by either using a can or the side of your knife (not the sharp one, DUH) .  After all the skin is off, just rub the garlic clove all over the bread.



The garlic will be really fragrant at this point and it will smell delicious, so go ahead, fucking eat it already.
Here's another helpful hint : After you eat this, brush your teeth really good because that raw garlic makes for a kickin' breath later on. And you don't want an angry Fabrice coming after ya.
xoxo,

GCS

Monday, September 20, 2010

The East Villager

About a month ago I got a ton of emails about some mystery man who was doing a super secret underground grilled cheese delivery service.  I was instantly intrigued and thought it was one of the most awesome things i had ever heard of.  Well guess what?! I finally got his number and today my pup and I met him and swapped sammie's in the east village.  It was a lot of fun to meet another grilled cheese enthusiast and his GC was fucking delicious (and he wasn't too hard on the eyes either)!  Anyways, this is what I made in return!



Here's what I used:

Ingredients

- 1 cup of shredded gouda
- 3 pieces of cooked bacon, crumbled
- 2 tbs sauteed butternut squash
- 2 pads real butter
- 2 slices of lard bread (if you can't find it, any fatty bread will work beautifully)






After you've gathered all your ingredients, put half the cheese on one of the slices of bread.


Now put some of the cooked butternut squash on there!


Pretty, right?! Ok now if you didn't eat all the bacon, put the rest on top.


It gets kind of tall at this point, but be brave and sprinkle the remaining cheese on top.


Now it's time for the topper!


So at this point turn up your burner to medium and get your press hot.  Then put a tab of butter directly into the skillet and let it melt.  Once the butter is evenly melted, carefully put the GC in there and put the press on top.

After about a minute or two it should be a nice golden brown.  At this point you'll want to pick it up with your spatula and toss in the remaining pad of butter.  Let it melt like before then flip the GC and put it back into the butter.


Then when it's like that on both sides take it off, slice it and eat it as quickly as you can.


Be sure to check out bread.butter.cheese on twitter and good ole' facebook.  You can find his number on either of the sites and if you live in the area I def recommend hitting him up for dank-licious sammie. Thanks Ronnie! yay!

xoxo,

GCS

Saturday, September 11, 2010

The AsparaGUStus

I babysit for the cutest sweetest little baby boy named Gus who just so happens to have the coolest mom and dad on the Upper West Side (actually anywhere for that matter).  This summer I didn't take any classes and was able to work out in the Hamptons with this lovely family.  So before school started back up, we decided to go all out and have a grilled cheese lunch party for out last weekend in the Schmapts.  It was definitely a bread/butter/cheese OD fest but we made it out alive and created this serious little GC on the way.


Alright, so what you're going to need is this...

Ingredients!

- 2 slices of sourdough bread
- 2 pads of real salted butter
- 1 tbs caramelized onions
- 4 roasted asparagus tops (or more, depending
    on how big your bread is)
- a few slices of laguiole affine cheese!




So to avoid any controversy about linking other people's recipes to my site, I'll tell you how I made the roasted asparagus.  First snap the bottoms off the asparagus and turn the oven up to 350 degrees.  Now lay down your asparagus and drizzle about a tablespoon of olive oil on top, then sprinkle a pinch of salt, a pinch of pepper, and the juice of one lemon slice.  Roll em, and pat em, and mark em with a G, put it in the oven for Gussy and me! (sorry, i had to put that in there for him) Ok, anyways, it'll take about 8 minutes to cook then take it out and you're ready to go.

So now that you've got all your ingredients ready, (refer back to the "midnight soldiers" post if you need the caramelized onions recipe, or google it, whatevs) place a few slices of the laguiole on the bread.  This cheese was super melty and delicious and kind of reminded me of a softer, creamier parmigiano-reggiano.


Ooohh la la, next put down some of the asparagus, or as Gus would say BAY BAY BAY BAY!!!


Now it's time for the caramelized onions.


Then top it off with some more laguiole. MEEP!


Almost done, now just put on the top slice of bread and get your mind ready to be blown.  seriously. get ready.


Once it's all put together, butter the bread and turn the heat up to medium. 


Then when the skillet's hot, put it in the pan and flip it when it gets golden brown.  If the cheese isn't melting as quick as it's browning, just turn down the heat and it'll happen.  My cheese was room temperature so it worked perfectly for me, but I thought I'd throw that out there in case yours was cooooold.


When it's nice and pretty on both sides, take it off the stove and slice it immediately!!


Little Gussy isn't eating grilled cheese yet, but his mommy, daddy and I really dug this little GC and I'm sure he will too... one day...  AHHH! can't wait.

Oh and this post is "Rated PG"
in honor of my special little friend, Mr. Augustus Chi

Bay Bay Bay Bay ---> that means xoxo in Gus talk,

GCS