Tag Archives: blue cheese

The Beast – Bleu De Chevre, Beets, Frisee, and Balsamic Glaze Grilled Cheese

Yesterday I got drunk (off jell-o shots nonetheless) and tried my hand at writing under the influence. I’d always heard that a ton of literary superstars have used this method to get into flow so I thought what better day than yesterday. Then once I got drunk, I got side tracked, ordered a bunch of Thai food, ate some more jell-o shots, watched some Ted Talks on Netflix, and let my computer die, which then led to the stupid ass the most hilarious blog post I’ve ever written being forever lost on the internet. Shit. Well, that sucks, huh? Maybe it wasn’t the best idea but hey it was an excuse to get drunk by myself off of rainbow jell-o shots at 2 in the afternoon which most people probably haven’t done, ever will do, or have any desire to do so at all. So yeah, that was pretty great.

From what I remember, I went on a pretty long tangent about these delicious gelatinous blobs of Smirnoff. My roommate and her girlfriend, who are both named Sarah (what are the odds?!), made insane neon-rainbow versions to celebrate PRIDE. And because they highly overestimated how many jell-o shots they could actually take with them, there were quite a few left for me…. including a giant cup of yellow, orange, and red leftovers that had my name written on it, well at least in my overexcited mind it did.

There was also a part about how the jell-o shots visually symbolized PRIDE – they were rainbow after all – but there was also a troubling realization that the amount of time it took to make these shots (you’ve got to wait 4 hours between adding each color) totally paralleled with how long it’s taken our country to accept that love is love no matter who it’s between. Which is like totally weird and sad, but I digress again. The last realization I remember having was that this sandwich almost looks rainbow which is a total coincidence! It’s got the red/purple and golden beets against some vibrant green frisee and then there’s the blue goat cheese from France that makes the spectrum almost complete. Oh, and the best part, this sandwich tastes so insanely good that it might even hold up against how much I loved eating those jell-o shooters, even with the memory of losing the blog post. But who cares, time to move on! Let’s make this thaaaaang.

Get you some of these!



Ingredients:

– a few slices of cooked red beets
– a few slices of cooked golden beets
– 1 small head of frisee
– 1/2 tbsp of balsamic glaze
– 1 wedge of Bleu de Chevre
– 2 slices of sourdough
– 2 pats of butter (not pictured, sorry)

Even though it’s unlikely that you have any jell-o shots on hand, I’m just going to go ahead and say begin making this grilled cheese by shooting a few. Then after you choke ’em down, gently break up your blue goats cheese, aka Bleu de Chevre from France, and place them evenly around one slice of bread.

Remember, although this blue cheese is super buttery, sweet, and delicious compared to its typical cow counterparts, it’s also pretty strong so don’t go crazy with it.

Then add some cooked beets on top of this. I started with the red beets but I bet it would be even prettier if you alternated colors.

Next, add some frisee and drizzle on that balsamic glaze. The frisee is sort of bitter compared to other lettuce but the balsamic glaze evens out the tang by adding a nice rich sweetness to the sandwich.

Now it’s time for those yellow beets! Add them on and think about how rad nature is for making these crazy things.

Top those beets with some more of that goats blue and clap your hands in excitement. Call you mom, too. I think she’d be excited to know you’re not just lying around again.

Add that top piece of bread and start salivating.

Turn your burner to medium, butter both sides of the sandwich, and place your sandwich in your griddle.

Let the sandwich cook until it’s all golden and brown and the cheese starts to melt. At this point, take it off the burner and let it sit for a second before you cut in. Remember, this is always a good idea. It lets the flavors meld and the cheese won’t ooze out of the sandwich so you don’t have to lick your cutting board again.

So I guess losing that blog post wasn’t the end of the world and that three minute crying fest/mental breakdown was completely unnessary. I’m just impressed that I remembered most of what I was writing about…. I think? Anyways, until next time my babies…. Have a great 4th of July and remember that jell-o shots are the perfect treat to bring to any patriotic party.

xoxo,

GCS

Little Boy Blue – Blue Cheese Grilled Cheese with Morbier, Pear and Tupelo Honey

I get no greater joy than from jumping out behind a door and scaring the **** out of my friends.  With my recent infatuation with Matthew Gray Gubler Criminal Minds (yes, i’m a dork) the scaring/spooking/pranking has hit an all time high.  So it’s no surprise that one of my friends would fall victim to the paranoia that I’ve instilled when they hang out with me.  Unfortunately for my friend Max – waking up with a blue tongue seemed like the result of a prank from the previous night.  With frantic texts inquiring about how his tongue got dyed blue, I was filled with a sense of awesomeness. I had not done anything to turn his tongue blue but I was thrilled that he thought I was the culprit behind this amazing situation. I had become the prank queen (inadvertently).

Too bad it all ended when Max Criminal Minded (def: solved the mystery) the situation by remembering that he ate a bag of m&m’s before bedtime.  So as a sort of cheers to this self-inflicted prank, a blue cheese grilled cheese was created.

For Max’s blue tongue grilled cheese inspiration, this is what I used…

Ingredients:

– 1 tbs of crumbled Asher Blue Cheese 
  (Sweetgrass Dairy, GET SOME! )
– 1/2 tbs of Tupelo Honey
– 2 pats of salted butter
– 1 slice of Morbier Cheese
   (Sweetgrass Dairy, I love my cheese 
    subscription)
– 1 English Muffin
– 2 or 3 slices of pear

To begin, let’s talk about this Morbier cheese.  This cheese smells totally awful but tastes totally delicious.  It has a really creamy texture when it melts and sort of tastes like a blue brie (almost).  I also liked the name because I think Morbier kind of sounded like morbid which fits in perfectly with the “scared” theme that I’m going with today.

But anyways, to begin cut your English Muffin in half and flip it over so the bottom is the side with all the delicious nooks and crannies.

Now simply pile on a few pieces of pear.  The semi-grainy texture of the pear is really great when it’s held up against the melted cheese and crunchtastic texture of the grilled English Muffin.

After that, gently sprinkle on some of the Blue Cheese.  If it falls off the sandwich, don’t worry – the next step will help keep the blue cheese on.

At this point, drizzle on some Tupelo Honey.  If you read my blog you know I swear by this stuff and consider every other honey to be sub-par to this delicious southern treat.  Also, this would be a good time to try and stick some of the blue cheese back on if you were having trouble in the previous step.

Now you’re almost done!  Just put on the top piece of English Muffin (remember inside on the outside!) and smear a pat of butter all up in those delicious little nooks and crannies.  Then once your sammie is built, go ahead and melt the other pat of butter in your skillet by turning the heat to medium.  Then when it’s melted, gently place sammie in and try to sop up all the butter.

Depending on how hot your range gets, it should take about 3-4 minutes to develop a nice crispy crust on the english muffin.  Once it’s ready on one side, gently flip the grilled cheese and brown the other side as well.

Then when evenly golden and crispy on each side, take it out of the skillet and serve while it’s all hot and gooey!

Remember, scaring people can be a lot of fun and so can eating this delicious sandwich.  So please, try both of them (but don’t hurt anyone, please) and let me know how it goes. Have a spooktastic week!

xox
o,

GCS

Blue Buffalo – Buffalo Chicken Grilled Cheese with Franks Hot Sauce

Buffalo Chicken is something that I get severe cravings over.  It’s not something that I want all the time, but when I get that urge, there’s no stopping me. However I ran into a problem once I started eating only organic meat and buffalo chicken was something that was found few and far between.  Until NOW!  For this buffalo chicken grilled cheese, I combined one of my mom’s most popular dip recipes and morphed it into a delicious sammie.  Feast your eyes…

Actually it doesn’t really look that pretty, but it’s pretty dang delicious. Here’s what I used!


Ingredients

-4 thick slices of french bread
-2 pads of real salted butter
-1 tbs blue cheese salad dressing
-3 tbs organic cream cheese
-2 tbs crumbled blue cheese
-1 tbs shredded cheddar
-1/2 cup cooked shredded organic chicken breast
-1.5 tbs Frank’s hot sauce

Once you’ve got everything out, combine all the cheeses into a small bowl.

Stir together until you get a smooth consistency. It should look something like this.

Now combine your finely chopped chicken with Frank’s hot sauce and stir.

Ok, now you’re ready to begin!  Smear on a little over a tablespoon of the mixture onto each slice of bread (or however much you want!).

Then divide half the chicken on top of each piece of the smeared bread.

Now smear the other slices of bread with cheese and put the top on the sammie.

Gently apply 1 pad of butter to the top of the grilled cheese and place it butter side down in your pan.

Once they’re in the pan, turn the heat to high and butter the other side of the bread.

This cheese mixture will melt really quick, so make sure to check the brownness of each grilled cheese about every thirty seconds or so.  It’ll probably take about a minute and a half once the pans hot and you’ll want to take it off when it looks like this on both sides.

You’ll want to serve these immediately because they’re super delicious when they’re all gooey and hot.

If you like it spicier, you can totes add some more hot sauce or even a tbs of sriracha.  Also, be warned, this is really rich so serve along side some celery to even it out! YUM!

xoxo,

GCS