Tuesday, June 28, 2011

All-American Pleasure Bender

Happy early 4th of July dear readers! My favorite thing about this holiday is that you have the perfect excuse to lay in the sun, binge eat, and drink way, way, way too much, because hey dudes - it's America. I'm also super excited because it's my besties birthday. You might remember last year's incredibly fantastic fat-ass-tic American themed grilled cheese that she inspired.

But this year we're switching it up and getting out of the city. Come Friday at six, we'll all be heading out to the Jersey Shore to fist pump at Karma to do some serious grilling and boozing. Oh, and we'll probably see the beach too (I guess). So before we leave, let me share with you this year's hotdog stuffed grilled cheese. It's everything your mother loves, inspired by Rosie the Riveter, made with authentic coney island franks, it's everything that Hitler hated.
 
So, Like your motorhead cousin's hopped up IROC, here are the red-white-and-blue-inspired ingredients that make you die sooner, but tastes really freakin' good.



Ingredients:

- 2 slices of texas toast
- 2 slices of kraft singles
- 2 cooked Applegate hotdogs
- 2 pats of salted butter
- 1/2 cup of asian slaw
  (cucumber, tomato, red onion, rice
   wine vinegar, sugar, salt, pepper)






I know I run a grilled cheese blog and all and that I'm supposed to be some sort of cheese snob, but there's honestly nothing more comforting than a Kraft single. Although I may be buying the organic ones from Trader Joe's these days (they don't melt as good, blah), I still have some weird bond with this childhood favorite. I know it's strange. I don't know why i feel this way, but I really do. Maybe it has something to do with the fact that I basically lived off them as a kid. ANYWAYS! back to the point, go a head and place one Kraft single onto a piece of Texas toast.  (and uhh remove plastic, ha)


 And what's more 4th of July than hot dogs, so pile 'em on. I cut mine down the middle so they would lay prone in a stress position for the 350 degree heat. Multiple judges and justices have ruled that this cannot constitutionally be construed as torture.


With this next part, let me preface this by saying that my friends and I are all pretty obsessed with this street food vendor called AsiaDog and we eat it on the reg. They basically just pile a bunch of yummy Asian ingredients on top of hotdogs, and one of our favorites is the Asian slaw which sort of tastes like this cucumber salad that my mom used to make all the time. So a few weekends ago my buds and I were out visiting one of our loveliest friends for her garden opening in Sag Harbor and I made a big bowl of cucumber salad to go along with the stuff we were grilling. A few bottles of wine later, my genius friend started piling the cucumber salad on top of her hotdog and a revelation occurred - she had created our own version of AsiaDog and the best thing EVER.

So to make your own cucumber salad, basically just cut up some Roma tomatoes, a cucumber, and some red onion, then drizzle with some rice wine vinegar and sprinkle a pinch of sugar and some salt.  let it chill for about an hour and then you're ready to enjoy! Once you've got that taken care of, put it on the sandwich. First the tomatoes,


 Then the cucumbers,


And lastly, the onions.


Then top it off with another slice of the good ole' single.


Finally, put on the topper. Fireworks are almost here...


Butter the bread, and place in a medium hot pan. (almost, almost!)


After about 4 minutes it should be getting nice and crusty - at this point you'll want to flip it and FLIP OUT because it's about to be soooo delicious.  


Once it's done, take it off the flame and let it sit for a minute to set. 


BOOM! FIREWORKS! wowwwwwww.


 Oh and in case you were wondering - yes, this it is Harrison Ford's personal favorite and in fact the only thing he will eat in certain moods.

xoxo,

GCS

***special thanks to Million Dollar Extreme***

Tuesday, June 21, 2011

Khalcheesi

Warning: if you don't watch Game of Thrones, this post probably won't be that interesting to you.  Just ignore my story, check out the ingredients, follow the pictures, and start watching Game of Thrones.

Let's get things straight, I'm making a Khaleesi grilled cheese - stuffed with the ingredients that will one day mount the world.  I am totally obsessed with her.  For some reason the part where she ate that horse heart totally stuck with me.  I knew it would be kind of a macabre idea, but after the season finale, it was time - my moon and stars told me so - I miss you already Khal Drogo.


 With a little bit of influence from Dothraki's and Targaryen's, I present to you my lord, the ingredients.



Ingredients:

- 1/2 cup Iberico cheese
- 2 thinly sliced pieces of ciabatta
- 2 pats of salted butter
- 1 tsp of garlic salt
- 1 sausage stuffed baby pepper (PLEASE DO
   NOT USE REAL HORSE HEART)
   (stuffed with one ground sausage patty, 1 tbs
   of iberico cheese, a bit of fresh parsley, drizzled 
   with olive oil and baked for 40 minutes at 350)





So to begin, let's talk about this salty cheese.  Iberico is one of Spain's most popular cheeses and is made from pasteurized goats, cows and sheeps milk.  For the sake of this post, I'm going to pretend it's made from horse, deer, and lambs milk to make it more Targaryan-ish.  The dragon feeds on what it wishes!


Alright, here's where it gets all Dothraki up in this house (and across the Narrow Sea). This next step involves making a heart to make Khaleesi's baby strong and fearless stuffed baby bell pepper.  To do this, begin by preheating your oven to 350°. Core one small red pepper and hollow it out - making sure to remove all the seeds (The stallion that mounts the world HATES seeds...it is known). Crumble one small cooked sausage patty and combine it with one tablespoon of iberico and a few leaves of chopped parsley.  Place mixture in pepper, drizzle with olive oil and crack some salt and pepper over it.  Place in a small baking dish, cover, and bake for 30-40 minutes.

At this point, it will look exactly like a heart.  It's sort of weird (i know), but it tastes delicious and it will make baby stallion you strong. Once you have this pepper cooked, let it cool off for a minute and then place it directly on top.


Now cover it with more of that salty iberico cheese.  It is, they say, tradition to bring the Dosh Khaleen salt.


And place the last piece of bread on top.  


Heat up your pan to one thousand dragon flames (or medium high heat).  Melt one pat of butter and sprinkle some garlic salt onto it.  Gently place your sandwich in the pan and smear it around so it soaks up all the garlic-y goodness.  


 Let the sandwich cook until the cheese starts to melt just like that molten gold that killed Viserys (No tears here, he was a horrible brother).  Make sure to let the crust get golden brown too.  It should take about 3-4 minutes.


 Then take it out of the skillet and let it sit for a hot minute.  This will enhance the flavors and keep your sandwich in tact so it stays together when you eat it.


Now….when you eat this, you’ll need to gather about two dozen friends, give them torches of some sort and have them form a large circle.  You will then need to devour the sandwich at an easy pace while your friends watch in silence (don’t even think about saving half for later.  That is not the Dothraki way).  

 This will be…a bit awkward, but once you’ve finished, you will need to name your food baby (something exotic) and declare that he/she will one day rule the world.  Your friends will then chant your baby’s name in a very primitive and cool way.  After that everyone can pretty much do their own thing.

xoxo,
GCS

***Special Thanks to Peter Kiedrowski (aka firemachine)***

Tuesday, June 7, 2011

Lettuce & Feta - Nothing Betta

Now that I'm working at Saveur I get to spend my whole day around food.  I absolutely love it.  It's like a dream job that I never knew could be real, except it totally is!  I am constantly taste testing, reading and writing about food, helping with shoots, and hanging out with some awesome people who couldn't be more kind.  The other day when I was cruising the web trying to find some news for Saveur.com's section Links we Love, I came across a grilled caesar salad and I was instantly hungry.  I had never grilled lettuce before but it seemed like a fun thing to do so I tried it out.  To my surprise, grilling romaine really mellows out the bitterness and intensifies the underlying lettuce flavor.  I decided to pair it with some sauteed red onions, feta, and balsamic glaze to give it a nice Greek twist. 


Here's what you need to make this Greek treat...



Ingredients:

- 1/2 cup of feta
- 1 1/2 tbs of sauteed red onion
- 1/2 tbs of balsamic glaze
- 2 pats of salted butter
- 2 pieces of sourdough bread
- 1 grilled red romaine heart







To begin, place a few thinly sliced pieces of feta on top of your sourdough.  I love feta. It's super salty but not too overwhelming and the texture is a weird mix between moist and firm.  When you take a bite it's like a salty ninja kicks you in the mouth and then hugs your tastebuds until you feel all better, well sort of.


Then on top of that, delicately place your grilled romaine heart.  This is actually my first time making/eating this and it was super easy.  So if you've never done it before and you want some guidance, let me tell you how I did it.

You basically begin by cutting a piece of romaine down the middle and cranking up your grill to a very high heat.  Then drizzle some olive oil on top of your lettuce and place it on the heat.  After a few minutes it'll start to tenderize and caramelize at which point you'll grind some peppercorns and crack some seal salt on top. 


Place on some of those sweet and semi-crunchy red onions.


Hit it with a few drizzles of balsamic glaze.  I buy the pre-made kind because I am way too lazy use it way too often to have to make it for myself but I'd definitely recommend home-made reductions over the store bought kind.


Then put a few more slices of the feta to create a glue which helps the ingredients bond together. 


 Put your top piece of bread on and then smother it with some butter.


Before you put the sandwich on the grill, heat up your press on high heat for a couple of minutes.  Meanwhile, heat your pan to medium high and melt some butter for the other side of the sandwich.  


 When everything is heated up (which should be about five minutes) place your sandwich in your pan and smush it with your press.  I totally spaced when I picked up my press and didn't think that the wooden handle would be burning hot, but it was, and now my hand is hurt.  And I want my mom and a xanax.


 Make sure not to move it for a few minutes so you end up getting nice grill marks.  I let mine sit on there for about four minutes before I flipped it and pressed the other side.


And finally when it's all golden and crispy on each side, take it off the grill and serve immediately!


Now if only I had a nice glass of wine and/or were swimming around in the Greek Isles with some hot stud... I guess there's always tomorrow.

xoxo,

GCS

Wednesday, June 1, 2011

Cheesecake Heaven

Hooray! I have a new guest blogger this week.  My best bud from Bittersweet Sugar & Sarcasm has been kind enough to create an amazing dessert grilled cheese for all of you to enjoy! Here's his recipe and even though it was hard on him - step by step pictures, as well.  Make sure to head over to his site to develop diabetes check out all the amazing and fun desserts he cranks out every week!

I'm so excited to be doing a guest post with my best bud Mac. If only all of you knew her in person, you would now how much energy and happiness she spreads around effortlessly. But I have one beef with her and this blog:

Ok the step by step thing looks great to read but it is a pain in the @$$ to Q##@%$ photograph and post every @#$% time. That was looney tunes curse words if you picked up on it. 

No that is not really my style, I'm more of a reader. Or video that is quite nice too. But the step by step is tedious. Thankfully over now. I lost my track. . . 

Yes grilled cheese. I love sugar so I thought Mac and I would make a marriage of our blogs so to speak and make a dessert grilled cheese! Mine might be a little tacky (strawberry butter and Nutella add class) but I assure you, it is insanely delicious. You should probably only consume one per lifetime as a warning. Or share it with friends. Or run a marathon. Because the fate won't treat you kindly after this

That's not selling it is it? 

Cheesecake sandwich! 

That's all you need to know

First things first you need the strawberry butter:
Strawberry butter:

What you need:
 2 sticks of super soft butter
1/2 cup strawberry jam








What you do:
In an electric mixer, or by hand if you are so savvy, simply mix together the softened butter and jam. Hopefully it will be pink and pretty. Either way it will taste good. Yes this description required 3 pictures.


Cheesecake Grilled Cheese

What you need:
- 2 slices of brioche
- slather of Nutella
- slather of strawberry butter
- 1 piece of cheesecake
- 2 dabs of butter




What you do:
Preheat a skillet to high heat. On one slice of bread, spread the Nutella. On the other, spread the strawberry butter you slaved away at.
Next, plop the cheesecake and squish it between the Nutella and strawberry butter. 
Then on the outside of your sandwich, butter both slides then drop it on the skillet for about 5 minutes. Press it down a little bit with a spatula. After five minutes, flip it over and let it cook on the other side for about three minutes.


Serve immediately and spread some more strawberry butter on it like it is tomato soup.



WOW. WOW. WOW. That looks insane and now I'm ravenous.  I need someone to eat this with because if I do it alone I will indefinitely feel guilty.  But for now, I want to thank Rick for sharing this super sweet grilled cheese with us and give him a virtual high-five for taking these lovely pics.  You da man!  Thanks boy!

xoxo,

Bittersweet Sugar & Sarcasm & GCS