Tag Archives: goat

A Recap of My First Time Hosting The Food Network’s Facebook Live!


Can y’all believe it? This young girl right here did her first Facebook live segment for the Food Network yesterday! In all honesty, it was super stressful but also really fucking awesome at the same time. Yesterday I experienced first hand that there’s a huge difference between shooting a cooking video, editing it down to perfection, and then presenting it in tip top shape to your audience that makes it a breeze. This, on the other hand, was a different beast. Continue reading

The Pleasure Pasture – Leek and Morel Jack Cheese, Broiled Tomatoes, Candied Garlic and Goat Salami Grilled Cheese

Hey stranger! Sorry there hasn’t be a new post in like whole 2 weeks. I know you’re probably pulling out your hair all stressed out, wondering what the hell happened to me and why I haven’t delivered you another melt-your-brain grilled cheese recipe. No? Oh… errrr… ummm… well l can explain. After getting about a thousand phone calls from my Mom family begging me to come work for visit them, I finally used up all my airline points and booked a ticket down South. You see, after 4 years of construction my parental units finally opened this super awesome new B&B – The Black Dolphin Inn – in New Smyrna Beach, FL and it was time I came down and saw the meltdowns that were about to ensue refurbished historical spanish villa in action.

I’m so proud of them and the hotel is totally insane so let me gush for a second. It’s located on the river, has 14 awesome eclectic rooms with everything from stuffed baby alligators to vintage aquariums, boasts a 5 star rating on tripadvisor.com, and has gotten an insane amount of recognition just for being opened only 6 months. If you’re ever in The South and want to stay at a crazy-nice mid-century modern old-Florida mansion on the river with some serious Southern hospitality (did someone say shrimp’n’grits?), then The Black Dolphin Inn is where you should head. And as for the town of New Smyrna Beach, well besides having beaches that you can drive on, endless amounts of fresh seafood, and most importantly all the hot pro surfer dudes you could ever want, New Smyrna is also right next to Cassadaga, the spiritual and psychic capital of the world.

COOL, right?! I know! And if it’s not obvious from my instagram feed, then you should know that I’m basically totally obsessed with all things creepy so I got super excited when my BFF, my lil bro’s new girlfriend, and I decided to shoot over there for a spooky afternoon. So like any idiotic group of giddy girls in a horror movie about to get murk’d, we found a scariest shack that had no electricity and a pagan woman named Glo Lady to read our cards. Of course she knew everything about my life and it was totally awesome. And although I don’t swear or abide by futuristic readings, I’m totally into it… Except that whole part about me getting the baby card. Yeah, well, umm, I’m nowhere near ready for that to be a part of my life.

On the other hand, remember a few weeks ago when I asked you all to donate to my friends Kickstarter for The Underground Butcher? Well it seems my futuristic prediction was right and because they did it! They made their goal!  I’m so happy for them and you should be too, because that means that you will be able to get their meat just about anywhere sometime soon. Because i’m metaphorically peeing my pants in excitement for them, I’m using their salami one more time!  This sandwich has Wisconsin Cheese’s leek and morel jack cheese from Springside, candied garlic, broiled tomatoes, and Underground Butcher‘s goat salami all on a pretzel roll. It’s insanely delicious and complex and I’ve been told it brings good luck.

So here we go…


– Leek and Morel Jack Cheese (Springside)
– Goat Salami (The Underground Butcher)
– Candied Garlic
– Pretzel Roll
– Broiled Cherry Tomatoes
– Salted Butter

I try a lot of crazy cheeses (if you ever see me in person, don’t forget to ask me about coconut gouda) but I’d never even heard of a jack made with leek and morels. Just from the name I knew it was going to be nuts. I mean, come on, how fancy does that sound? Earthy morels meet fragrant leeks and combine with a sharp jack to create one super flavorful and meltable cheese that’s perfect for grillin’.

To begin, add a moderately thick slice of the cheese and plop it down on some pretzel rolls slices.

Now add some of that goat salami from Underground Butcher. It’s way more gamey and earthy than typical pork salami but I think it holds up perfectly against the woodsy cheese. To me, salami taste WAY WAY WAY better when they’re sliced super thin so follow my lead and try to get them as skinny as possible.  Lay on a few pieces and make sure to gobble a few down.

Now it’s time for the broiled tomatoes. These are super simple to make. Basically slice cherry tomatoes down the middle, drizzle with olive oil, salt, and pepper and place in your broiler – seed side up. Let them broil for a few minutes until they start to pop, ooze, and eventually caramelize. Then put them in a bowl and cover to let them keep steaming. Oh yeah.

Here’s where the craziest ingredient comes in – the candied garlic. I thought of this after having bacon brittle in Wisconsin. It got me thinkin’ what else I could brittle? Oh yeah, GARLIC. It sounds complicated but it’s actually super easy. Watch my video on instagram to see how I did it – HERE.

Once you have this sweet, spicy, and crunchy treat read, crack it and sprinkle it on top of the sandwich. It not only gives it a super nice crunch, but it also adds an extra sweet note that is much needed in such an earthy sandwich.

Now add another slice of cheese and the top piece of bread. Omy omg ALMOST DONE!

Now butter both sides of the bread, turn your burner to medium heat and place ’em in.

After a few minutes, they should be all golden and brown and irresistible. Flip, repeat, and invite some of your BFFs over.

Have you ever gotten your cards read or have had some sort of existential experience that involves a future baby? Please tell me. It would save me/make my day!



The Detox – Goat Feta, Pickled Squash, Pickled Red Onion and Parsley Grilled Cheese

When you think of a 27 year old young lady living New York City, you probably think of some girl in a grey business suit, hair in a tight bun, desperately flagging a cab with one hand in the air while the other firmly grips a dripping cup of piping hot coffee. Well, let me tell you something that’s not what it’s like at all.  Having just turned 27 this week (yeah, that’s right, birthday plug right here!) I can assure you that it’s not the case – not even in the slightest. Instead of running around the city like Anne Hathaway in The Devil Wears Prada, I’m falling down the subway stairs in front of people, spilling roadies on random dogs, and wiping my sticky hair off of my sweaty face way too often for public appeal.

So even though my life isn’t falling into the mold that I once thought was the norm, having this birthday has been awesome so far. I turned a year older and wiser, ate a lot of Momofuku’s, and had the best birthday party of my life. I never thought that I’d still be throwing ragers that last until 10am the next day when I reached this mature age but I guess that’s the beauty of being drunk – you can just keep surprising yourself over and over again until someone sits you down and tells you to calm-the-f*ck-down. Not that that happened or anything but I guess I’m sort of waiting for it.

ANYWAYS! Ok, so let me tell you about my party because it’s all i’ve been thinking about since it happened. When I was trying to plan the event, one of my friends was talking about how birthdays should just be an excuse to make your friends do whatever the hell you want. Well I of course thought this was the best idea I’d ever heard so I went with it – like hardcore. A million ideas flowed out of my demented mind – make everyone come to the party dressed as a sad clown, have the guests be only allowed to crawl once they walked in the door, ya know weird funny stuff that could never happen in a normal situation.

But then the lightbulb turned on and a revelation happened. what was I doing having my friends crawl around or plaster their faces in scary clown makeup? Eff that noise I thought! I should have a tropigoth dance party! If you’ve never heard of tropigoth (which you probably haven’t because I made it up – I think) let me tell you about it. Think of tiki luau colliding with the underbelly of the goth world – Have no idea what I’m talking about? Well watch the intro of that new Major Lazer video then. But yeah, imagine it. Tropical goth kids dancing around in black lights, glowing hawaiian shirts paired with smeared black make up and upside down crosses. It was amazing. And from what I remember  it was totally insane. It lasted until 10am the next day and everyone looked nuts…it was perfect.

So sure, you can party like you’re 18 when you’re 27 but the after effects are brutal. After it happened I felt like absolute shit and needed a detox. That’s where this detox grilled cheese comes into play. Fresh goat feta meets quick pickled onions and summer squash and fresh parsley refreshes your palette while the wholegrain sourdough makes your stomach not feel so uneasy. It’s pretty good at making you feel pretty good if that makes sense. Ok, so let’s get going…


– 1/2 cup of goat feta
– a few sprigs of parsley
– 2 slices of wholegrain sourdough
– 1/2 cup of quick pickled yellow squash
– a few slices of quick pickled red onions

To begin, lay on half of that delicious goat feta – spreading it slightly apart so that it’s not too overwhelming.

If you’ve only ever had typical feta then you are in for a treat. Fo’real. I’m totally obsessed with French goat version because it’s much sweeter than the typical salty brands that you buy from the store. It’s much more balanced and the texture is amazing. It melts in your mouth but also holds up when you cut it. It’s the shizzzz!

Now in the crevices, add some parsley! Because feta can have sort of a bite, this will refresh your palate  and even out the acidity.

Next add your pickled squash and onions. These veggies are slightly sweet but also tangy and they taste super duper fresh. So when your mouth tastes like a dirty old beer can, it’s the perfect solution!

To make a quick pickle, sprinkle equal parts sugar and salt (go pinch by pinch) and toss with your veggies. Finish with a few splashes of red wine vinegar and let it sit for about five minutes. It’s so easy and delicious. You’ll be using this quick little recipe all the time. I just know it.

Then add the rest of the feta and the top piece of bread and get ready to be refreshed!

Butter both sides of the bread and turn your burner to medium. You should probably take this waiting time to call your parents to let them know you’re ok. Two birds one stone… ya know?

Then once it starts to get all crispy and irresistible, flip it and repeat.


Once it’s all purdy on both sides, take it off and cut it and eat immediately! You don’t even need to wait with this grilled cheese because the feta isn’t really going to change its texture – it’s just going to get hot and delicious. Don’t cry! Don’t be scared that it’ll ooze out everywhere!

So to be completely honest, it’s a dirty non-glamorous life trying to make it in this hustling city but it is fun as hell and I that’s what makes it worth it. Oh, and if you ever need any party planning ideas or whatever you should totally email me. My mind has way too many weird ideas racked up!