Tag Archives: jam

The Bacon Jammy – Ricotta, Parmesan, Bacon Jam, and Brussels Sprouts Grilled Cheese

You know that feeling of desperately needing a change? Like the whole “OMG if something doesn’t happen right now I’m gonna loose my shit and have a nervous breakdown on the L train” type thing? Yeah, well last week, that was the only thing I could feel.

The Peachy Peach – Gouda, Pickled Peaches, Mulberry Jam and Virginia Ham Grilled Cheese

Oh hey 2014! Sorry I neglected you for so long. You see, I’ve been busy trying to fit back into all of my winter clothes, and well Grilled Cheese Social, you got left behind because I think you’re the culprit. I should have known that one day your existence would catch up to me and my favorite skinny jeans wouldn’t look so hot anymore.  Especially Since the number 1 question that I’ve been asked since I started this blog almost 4 years ago is “How the hell do you eat all of these grilled cheese sandwiches and not weigh 1000 pounds?” Well. I may not be 1000 pounds but that doesn’t mean all these delightful sandwiches don’t take a toll on me.

When it was time to bust out all of my winter clothes this year, I literally “busted” out of them. This led to the shocking realization that “Holy shit. All of my pants are too tight! Is it because I’m in my late 20s and my metabolism is saying peace-out? Is it all those nights of drinking IPAs to keep warm? Or maybe it was all the late night food fests that seemed like such a good idea at the time.” However this weight gain happened and it definitely wasn’t going anywhere unless I did something about it.  So what did I do? I turned into someone that I thought I’d never be.

I started juicing….NOT CLEANSING… and started working out. And by working out, I mean I started doing Wii Dance because that is the best form of workout that has ever existed. Who doesn’t want to sweat it out alone in their bedrooms, without shame or pressure, without some hot dude staring into my red sweaty face. And most importantly, without someone seeing my white girl dance moves and I try to pop and lock it to some catchy Beyonce song. It literally is the funnest workout that I’ve ever done, but that doesn’t mean I want people seeing me do it. Anyways, I’ve had to cut back mainly because I don’t want to have to buy new jeans but it’s good for me so we’ll see how this works and I’ll let you know what my robotic aerobics instructor tells me at the next Wii-weigh-in.

But I also realize that my month long hiatus meant that this poor blog got neglected, but no sweat (actually a lot of sweat) I’m back! And I’ll be back for good because now I realize that I don’t have to eat all the test sandwiches AND the the ones that get photographed, I’m pretty sure I can handle it and get back into my levis (please please please please). So we’ll start back with a sandwich that’s kind of tiny so that YOU can decide how many of them you actually want to eat. Oh, and did I mention these are perfect little grilled cheese sliders for Super Bowl parties? So sweet and savory; these little sandwiches feature Wisconsin’s famous Marieke Gouda, Underground Butcher’s White Mulberry Jam, homemade pickled peaches, and thinly sliced Virginia Ham all on fluffy little King’s Hawaiian Rolls.

INGREDIENTS

Wisconsin Gouda (Marieke brand)
– White Mulberry Jam (by Underground Butcher)
– Virginia Ham
– Pickled Peaches
King’s Hawaiian Rolls
– Salted Butter (I only use Kriemhild!)

When you’re working with any type of bread that has a crust on the outside, you’ll always want to begin by flipping over the bread and filling your sandwich so that the interior of the roll now becomes the exterior. Make sense? Basically you want the inner bready goodness to act as the part that gets all crispy and delicious when you grill it.

So now that we’re all good to go, begin by smearing some of Underground Butcher’s white mulberry jam onto the King’s Hawaiian Roll. I get that this is kind of a specialty item, so if you can’t find it maybe try to use like a fig jam or even a sweet and spicy honey mustard.

Now add some of the gouda and a few pickled peaches. I made these because the peaches that i’ve found in Brooklyn this winter blow harder than the stupid wind that’s been messin’ up my hair. Anyways, I really wanted to put them on this sandwich, and I thought this was the most edible way. I basically just sliced them super thin and added them to some sweet pickling liquid that I had in my fridge. I let them sit for about a week and then busted ’em out!

They’re sweet, tart, and super juicy. They’re absolutely perfect to compliment the savory ham, nutty cheesy, and woodsy mulberry jam.

Oh, and this cheese, if you haven’t heard me rant about it before, then get ready! Marieke makes my favorite gouda that’s EVER existed. It’s sweet, nutty, and has slight hints of caramel. It’s a dreamboat of a cheese and it’s made in my favorite cheeseland – Wisconsin.

Now add some Virginia ham. It’s super salty so it balances out the sweetness of the other ingredients. Add more or less or none at all depending on how much you dig ham. I know some of my boyfriends will want like 500 layers so do what you gotta do friends!

Now it’s time to close the sandwich up and get it ready to be buttered. See how the top of the bun got flipped inside out and now is being used kind of upside down? That’s what I’m talking about. Email me if you still don’t get this, we’ll have a talk. 🙂

So now that everything is ready to go, place your buttered sandwiches in a griddle and turn the heat to medium. Starting with the sandwich at room temp and letting it get hotter with the pan helps make a more perfect crust and the cheese melts more evenly.

Let them grill for a few minutes on each side until they’re all crispy and melted and golden and delicious and and and and AWESOME!  You might even have time to go run and do a song on Wii Dance real quick. Maybe. But be careful, I don’t want anyone crying from burnt sandwiches.

Oh, and um try and let them sit for a minute to set… please?

Oh la la! All done! Aren’t they pretty? And can I just say that it feels really good to do a new post? I miss writing… and eating. Umm, well mainly just eating but you know. Anyways, check back next week cause i’ll be back with another dank-ass recipe… I SWEAR!

xoxo,

GCS

The Modern Mayflower – Muenster, Mashed Potatoes and Cranberry Stuffing Grilled Cheese

Man oh man. Thanksgiving is here again and I’m finally starting to feel like I’m slightly good at this. It’s been about 3 years since I started having my own personal lil Brooklyn food fest sans mi familia, and there’s def been some gross ass turkeys hurdles along the way but I’m actually getting the hang of it. I mean, now that I know that you have to defrost a turkey fifty days in advance and that it’s absolutely necessary to have a meat thermometer if you want edible turkey, then what could go wrong?


A lot.

So based on my personal experiences, if you want to have the best stress-free thanksgiving ever, then take the following advice:
1. I think it’s important that one understands that it’s absolutely vital to have at least one bottle of champagne per person the morning-of.
2. If you’re inviting friends over, give them the hard recipes or the ones you’re not familiar with – stick to your favorites because it makes you look like a pro. Genius advice right there.
 3. Remember, be a good host and keep everyone’s glasses full and bowl’s packed. Not only will the meal be absolutely delicious when it’s fiiiiiiiiiiiinally ready, but by getting your guests wa-wa-wasted a lil tipsy, then you can all take a big group nap in the living room with all the pillows and blankets you can find! How fun does that sound?! Oh, and of course if your meal sucks then they’ll prob just forget anyways which is good, too.

So if you keep all of these practical tips in mind, then you should be good to go. But actually who cares about the day of Thanksgiving?  Everyone knows that the leftovers are the best part anyways. And that leads us to this very special sandwich. So go ahead, put on your jeggings, pour yourself a stiff drink, and get ready for some deliciousness because shit just got real.

You know all that soggy leftover stuffing? Yeah? Well, put that slop into a waffle press and get ready to make the best thing that’s ever been created… besides —. Then add some muenster cheese, a little bit of crappy cranberry jelly, and a big ole heaping pile of mashed potatoes and grill it. As Adina, my boss and #1 homey from S.W. Basics would say, “if you make this sandwich, you make turkey the side”. And I say TRUE DAT, Adina. True dat. Let’s get started.

Ingredients:
– 2 stuffing waffles (directions below)
– 2 giant spoonfuls of mashed potatoes
– 1 tbsp of crappy cranberry jelly
– a few slices of Wisconsin muenster

Let’s begin by talking about the greatest thing that I’ve ever done in my life. It’s not some amazing volunteer gig or that time when I rescued a baby sea otter from the middle of the street (that didn’t happen, it would be cute though!), nah, it’s when I discovered that you could put stuffing mix into a waffle iron.

STUFFING WAFFLES. That’s it. Just two simple words that have changed my life.  They’re so easy to make and they’re insanely addicting. Just image this – It’s like all the delicious crispy stuffing parts are perfectly in proportion to the moist parts. And that just happens to be the greatest thing ever.

So let me tell you how to make these. Basically you can just put your wet stuffing mixture into a waffle press, let it cook for a few cycles – they need more time than regular ole waffles. After they start to get crispy and golden, let them sit some more so they can firm up then they’re ready to be used!

Next, add some of your knock-off Aunt Lorraine’s famous mashed potatoes, be sure to really mash the taters into the nooks and crannies of the waffle. It’s like perfectly made little pockets so why not fill they with mashed potatoes? WHY NOT?!

On the other side, repeat the same process but instead use some cranberry jelly. I’ll go ahead and put this out there, I am a fan of the crappy stuff. I don’t want any chunks, or berries as some would say, in my cranberry jelly. No. I want that ultra-smooth, deliciously-weird, and consistently-gelatinous goodness that I remember from my childhood. And I want a lot… but you could add however much you like.

That reminds me, you could also add turkey at this point. But if you’re too poor busy like me and don’t have money time to make a turkey twice, or if you ran out of turkey and had no leftovers, then you can be on my team. Otherwise, eff off! Jk. Jk. I love you forever.

Now add a few slices of muenster. I added three for good measure because I want excess of pretty much everything in my life. And who wouldn’t want want extra muenster. Dumdums, that’s who.

And did you know that muenster has a super high percentage of butterfat so it’s basically the butter of meltable cheeses. Amazeballs.

Gah, brb, gotta go gobble down a slice…

Almost done, almost done! Now just put the two halves together and clap your hands. You can also call all of your friends into the room to let them admire what you
‘ve done. I’m giving you a internet-pat-on-the-back as we speak!

Because the stuffing was already so buttery, I didn’t think it was necessary to add any more sandwich lube. Strange, I know, especially when you consider what I just said in the last step, but you get it. If I would have added more butter, it probably would have burned too quickly and would have gotten a lil soggy and I might have cried.

So anyways, just cook the sandwich for a few minutes on each side at a low heat – remember the stuffing waffle is already cooked so you just want to get it hot enough to where the cheese melts. And like I said before – muenster melts magically!

Once it looks all deliciously crispy and you can’t wait any longer, take it out of your pan and let it chill for a sec. During this time, you can run down to the liquor store or coffee shop and re-up on mimosas or whatever else you drink the day after Thanksgiving. Then indulge and enjoy the leftovers!

So hopefully this post will help you use up your leftovers in a fun, new, and creative way. If you’ve gotta a better weirder idea on how to use up the leftover food, then please share! Until next time homies…

xoxo,

GCS