The Morning After – Casa Bolo, Avocado, Egg and Sriracha Grilled Cheese

Whoop whoop, it’s time for a new post! I haven’t done anything with the blog for a while and I apologize for that. You see, I’ve been extremely lazy busy (seriously though, lazy and busy) and haven’t had the time to photograph any new creations. But don’t be bummed out, this won’t happen again. A few weeks ago I received like 9 pounds of cheese from Wisconsin. Yes, so much cheese, it’s unreal. You can call me queso queen. And because I am now the reigning queso queen, I’ve got like a million grilled cheeses to share with you all, dear readers.

And if you follow me on Facebook or Twitter, you might know that I’ve been in Thailand for the last week. So I’m about to blow your mind with even more crazy spicy Thai-inspired sandwiches. If I can only figure out what cheese to use. So in the meantime, here’s a nice little breakfast grilled cheese that I eat on the reg when I’m hungover. Now that I’m thinking about it, whenever I eat a grilled cheese for brekkie it’s usually when I’m hungover. Yikes. Maybe i need to cool down with that, Errrrrr. But yeah, this has become a staple with some of my buddies at Mast Brothers Chocolate. I make it for them when they’re hungover, too. See, I’m not the only one, Mom.

Oh, and I might just be listening to some weird, poppy, bass-saturated, glitch hop ‘ish so things might get a little weird. I feel weird. I don’t know why I’m listening to this, I can’t stop, I’m stuck. Help.


Here’s what you’ll need, yo.

Ingredients:

-1/2 ripe avocado, sliced
- 2 slices of multi grain bread
- 1 medium boiled egg
- 1/2 tbs of sriracha
- 1 cup of Casa Bolo Melange cheese
  or any other Wisconsin Gouda
- 2 pats of butter (not pictured)

Before I left for Thailand, I represented Wisconsin Cheese at this year’s IACP convention. To show off their tasty cheeses, I grilled up about a million little grilled cheese sandwiches for all the convention goers and at the end of the day they gave me a cooler full of their finest cheeses. Yes, an entire cooler full of cheese. Just looking at it made me gain 10 pounds. Or maybe it was that I ate about half of it before I left. I don’t know, but anyway, that’s how I got this Caso Bolo Melange.

This cheese is totally cray. It’s made using three different types of milk – goat, cow, and sheep. Yes, all this goodness is mixed into one lovely, wax-sealed wedge of complex goodness. And best of all, it’s from Wisconsin. If you can’t find this type of cheese, I think Gouda would work really nicely or a mild cheddar such as Otter Creek’s Spring blend from Wisconsin. Whichever fromage you decide to use, make sure to grate it up and lay a nice hefty handful on top of one slice of bread.

Then pile on half an avocado and eat the rest. Salt it. Right now.

The avocado is important though. For some reason I think its got ultimate healing powers. It’s like nature’s butter, ya know? Creamy, soft, green, HEALTHY. Imagine Old Greg saying that but with a ripe little avocado instead of a bottle of Bailey’s.

Eggy, eggy, eggy time. Crumble up one medium boiled egg and lay it on top. If you’ve never had an egg like this before, it’s just like a hard boiled one but with a runnier center. You can do it by gently boiling the eggs for around 8 minutes. I like them better this way. Trust me, I think you will, too.

Drizzle some sriracha all over it. Bathe it in sriracha. Do it.

Did you know that the red rooster sauce you normally think of as sriracha isn’t the real stuff? Apparently a Vietnamese company took over the Thai recipe and mass produced it to the states. The rooster sauce is not what Thai people traditionally use, it’s actually this stuff – Sriraja Panich. I brought back a bottle but I haven’t opened it yet. I’ll tell you all about it in a new post soonsies!

Slap on the rest of the cheese and lay a slice of bread on top and get ready for grilling.

If your butter is soft then smear it on the bread and if it’s not, then just put a dab in your grill pan and turn it to medium heat. Let it melt for a hot second and then add your sammie in. Wait ’til it gets all golden and crispy-looking and wait for the cheese to get gooey and then flip it! Remember to butter both sides, though. Duh. You know that. Why did I even mention it?

Let it rest for a second, chug a glass of water, pop some advils, and put your sunglasses on. Maybe even put on some makeup. I don’t know, whatever makes you feel better. When you come back, the sandwich should be cool enough to eat and the cheese should be the perfect temperature. Chow down my friends.

So I hope my long break of not posting won’t deter any of you from checking the website more often. I’ve got three more sandwiches in the vault so it should be one post a week from now on. That is unless I get sucked into the computer or some West Coast electronic version of Hackers from the nintendo generation. Wait, what did I just say?

xoxo,

GCS

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