Tag Archives: chips

The A-Team – Cheddar, Bacon, Tomato Jam, Pickled Jalapenos and BBQ Potato Chips Grilled Cheese

ALL OF MY FRIENDS ARE GETTING MARRIED. It’s happening. I’ve finally reached that fearful fantastic age where I’ll probably be attending a wedding every 6 months for the next 10 years. Strangely enough, this also means that I’ve reached the age when my parents are starting to get concerned about my personal love life. I can picture them now – up all night, crying into their poor hands, worrying that their first born daughter will grow up to be a lonely craft-making, kitty collecting spinster that still cruises the OK Cupid circuit.

After 27 years of not giving a damn, my dad is all of a sudden curious as to who I’m dating. And it’s not like it’s just every once in a while that he asks – it’s like every single time we get on the phone. And my mom? Well that’s another story which constantly revolves around past flames. The conversations sort of go like this: “No mom, I haven’t talked to him since he threw that piece of broccoli at me in the grocery store” “No Dad, I haven’t met a nice young man with a successful career and a low deductable insurance plan. “NO FAMILY, I DON’T HAVE A ROMANTIC DATE FOR ADINA AND  ADAM’S WEDDING WITH A PRINCE WHO HAS A BMW AND A 401K AND A FULL HEAD OF THICK, SHINY, BEAUTIFUL HAIR, AND THE TALL GENES”. But ya know what? It’s ok that they’re concerned. They’re my parents after all and if I don’t give my mom grandbabies then that’s how I’ll know I have failed at life.
But now that the idea of an actual relationship is something that I should probably start thinking about – I couldn’t have met Adina and Adam, the most perfect couple of all time, at a better time. Do you know any lovers that completely vibe off of each other all the damn time? No? Me niether. Well, until I started working for these two awesome people like 6 months ago at S.W. Basics of Brooklyn. They’re like the Beyonce and Jay-Z of organic skincare, the Judd Apatow and Elizabeth Banks of hilariousness, the Ron Weasley and Hermione Granger of pure genius. He’s the eggs to her bacon, and she’s the sugar to his tea. I’m totally obsessed with them, but not in the stalker weird-o kind of way, and I can only hope I find the buttered bread to my cheese.
All this optimism and excitement around their wedding only leads me to share some more exciting news with you all! The 2nd recipe for my month and a half long Wisconsin Cheese feature is super good and spotlights Hook’s 2 year cheddar, Nueske’s thick cut BACON, tomato jam, BBQ potato chips from ROUTE 11, and pickled jalapenos. It sounds crazy, but it works! Just like a certain couple I know! 🙂

AND YOU CAN WIN A WHOLE BOX OF CHIPS ON MY FACEBOOK PAGE!

YOU NEED THESE FOR THE CEREMONIAL DISH!

INGREDIENTS

– a bunch of Hook’s 2 yr cheddar
– a handful of Route 11 BBQ chips
– 3 slices of crispy Nueske’s bacon
– 1.5 tbs of tomato jam
– 1 tbs of pickled jalapenos
– 2 slices of sourdough bread
– 2 pats of salted butter

To begin, smear on some tomato jam. As you’re doing this, think of some new love options. Get goin’ your ovaries aren’t going to last forever.
Tomato jam is quite lovely itself too, it’s sweet but has this earthiness that’s present in a real tomato – it tastes like spreadable summer lovin!
Now it’s time for the best cheddar EVER from Hook’s! It’s made by this super dreamy couple, Tony and Julie, in Mineral Point, WI. It’s sweet, rich, a little nutty, and perfectly sharp. It compliments this sandwich like non other – except Adina and Adam… DUH!
Now it’s BACON TIME – the best time! Take a nibble and lay it on. Rub it on your skin if you want to attract the perfect mate.
Now heat things up with some pickled jalapenos. No one wants to be boring.
Change up the texture with some crispy Route 11 BBQ chips and allow their crunchiness to add another layer of depth to this sandwich.
Add the remaining cheese and the top piece of bread and give it a little kiss. It’s ok, no one will tell.
Butter the sandwich and place it in a pan. Turn the heat to medium and allow that sandwich to get cookin’.
When it gets all perfect and golden brown on each side, and the cheese begins to ooze out – you know it’s time to make the move. The next move that is.
Take it out of the pan and let it sit for a second before slicing into it and exploring it’s deeper side. What am I talking about? I don’t even know at this point.
So as a premarital gift, Route 11 and I would like one of you dear readers to win a box full of of super awesome potato chips! All you have to do is enter [here] on Facebook and do all the things! And to those who are already wified up – Nice work! Make this sandwich for your lover for an extra weird special night of joy, love, and unity.
xoxo,
GCS

The Osceola – Sloppy Joe Grilled Cheese with Cheddar and McClure’s Potato Chips

Bye bye Brooklyn! I’m heading back to the good ole Sunshine State tomorrow to get real sloppy have a nice little vacay. I’ll be seeing family, tailgating at the Doak, eating lots of Southern food, and reliving my college days; the good ones at least. Let’s not get into detail about the long nights that helped me become “Champion” the drinker.

FSU did teach me a lot though. I mean, sure, I got my bachelors, and learned a ton about psychology and aging. But I also learned about the more important things in life; like how to hold my liquor and how to trick people into thinking that I actually cared about football. Which I did… sort of… at least the tailgating part. But most importantly, I learned how throw the most trashy eloquent dinner parties at four in the morning. And ya know what? I think this just might be where I developed a knack for weird grilled cheese combinations and cooking methods. I’d make due with what I had, because believe me, you didn’t want me driving to Club Publix in the wee hours of the morning.

And that’s where this off the wall way to cook GC’s comes into play. One night long ago (ok, so like four years ago when I was a junior at FSU), I had some french bread that had a lot of holes in it. When I cooked up the sammie’s, the cheese started to ooze out and even though I was freaking out (because I thought I ruined the sandwiches), I went with it. I guess you could call that liquid courage. This accident turned into a delicious disaster – give the bread the holes so that the cheese can melt out and you can have the best crust of all time. So yeah, you’re going to poke holes all in the grilled cheese. GET EXCITED! 

So here’s what you’ll need to get a little sloppy…

Ingredients:

– 1 brioche bun
– 2 tbsp Tillamook medium cheddar – shredded
– 2 pats of salted butter
– a couple potato chips – I used McClure’s pickle
  chips because they’re my favorite thing EVER
– 1.5 tbsp sloppy joe mix at room temperature
**not pictured – a straw **

If you’re new to reading this blog, then you probably haven’t heard me rave about Tillamook very much. They’re basically one of my favorite cheese companies OF ALL TIME. Thanks to them my friend and I were flown out to LA and got to be a part of the Grilled Cheese Invitational. BEST TIME EVER.

Ok, enough of the cap-locks – you get I’m excited about this, right? So, basically if you ever need some bomb a** cheddar you better do yourself a favor and use Tillamook. It’s kind of hard to find on the East Coast but luckily some Trader Joe’s and Whole Foods carry it. So yeah, get it and shred it up. The finer it’s shred, the better it’ll melt.

So to begin, you’re going to want to use one of my tricks that I sometimes do here on GCS. When you’re trying to use a bun, you’ll want to cut it so that the two bready sides can function as the outside toasted pieces. I know that makes absolutely no sense, but basically you’ll want to use the sides that are not the butt so that you get that nice toasty texture.
I had a super huge brioche bun so I chopped off the top and discarded it (ok, so i gobbled it up), and used the middle and bottom pieces. Flip the bottom piece so that the butt will be the side that you build the sandwich on.

See?

Righty-o, so now that you’ve got your bread sliced, you’ll want to pack on a hunk of shredded cheese. I made this at like nine in the morning and I ended up eating like half of the cheddar I cut, so I kept having to shred more. That’s totally fine – it’s actually exactly what Tillamook wants; their customers eating whole blocks of cheese at nine in the morning.

Now pile on that sloppy mix – EXTRA SLOPPY.  I know how you’z kids like ’em extra sloppy.  **Now someone yell “Lady you’re scaring us!”**

Now for the chippies. I have always put chips on Sloppy Joe’s. I don’t know why or how it started, but it’s something that I have to do. The crunchy texture just makes the sandwich so much better. Try it.

And if you haven’t had McClure’s pickle chips, get yourself some. We sell them at my work, Depanneur, and let me tell you what – mmmmhmmmm. That’s it. That’s all I can say about them. Oh wait I guess I can share what my roommate said about them – “they kind of taste like salt and vinegar mixed with sour cream and onion and pickles.” She’s a genius, that one. 

So pile on a few or smash ’em on. It really doesn’t matter. They’ll get crushed anyway.

Now, stack on the rest of
the cheese.

And the top piece of bread.

Then you’ll want to butter both sides of your bread and turn your burner to a low heat.  Once your sandwich is in the griddle, go ahead and take your straw and poke holes all over it. This will create little tunnels that’ll let your cheese flow out like molten lactose. As your liquid gold starts to ooze out, it’ll create a cheesy crust that sort of tastes like a Cheez-It BUT BETTER.

 Make sure to do the hole-poking thoroughly on each side so that you get a nice-even cheesy crust.
 

Since it’s cooking on such a low heat, it’ll take like 7 minutes to cook on each side. Because brioche burns so quickly and since you want your cheese to be able to travel through the holes, it’s very important that you give it ample time to cook. Don’t try to rush it. Relax, drink a beer. Unless it’s nine in the morning, and in that case, drink a bloody mary or something.

This is what it should look like if your cheese was able to melt out through the holes. If it didn’t, simply just smack some shredded cheese on the outside and grill it so that it cooks it real quick. It’ll work the same way but the hole method is much more fun. It made me feel like a scientist! A grilled cheese scientist!

After that, you’ll want to take it off the stove-top, let it set for a minute, and then serve it while it still looks all pretty and delicious like the one below.

So I guess that does it for today. I’m sure I’ll have some interesting things to tweet about while I’m tailgating at the FSU vs. Oklahoma game.  While I’m there, I’ll also be working on three more neat ways to cook GC’s that are kind of hard to do in NYC. So yeah, have a fun week everybody!

xoxo,

GCS