Tag Archives: onion

The Sin Binge – Raclette, Cipollini Onions, Salt and Vinegar Potatoes, Lanjager and Mustard Grilled Cheese

I think it’s totally legit to say that everyone goes through a rebellious period. Mine might’ve lasted a little longer than the average Joesaphine, but that’s cool – it’s always been something that I’ve worn on my sleeve. Unlike most people who think of a rebellious phase as trouble, I’ve always thought about it as a some awesome gift from the universe, like a spiked shirley temple or a scruffy faced Ryan Gosling. This all started back in 7th grade, when I discovered that I didn’t want to be one of the Abercrombie-wearing, Hollister-stinkin’, typical middle school kids that looked like everyone else. Which, to be real, was kind of hard to deal with in central Florida but I was just always turned off by the way everyone was the same. So like any kid with a bright idea and too many hormones to function – I started to deviate from the norm.

I made friends with the skaters, the punk rockers, and the surfers because they seemed like the ones who “got it”. I started dressing like a boy – wearing baggy long shorts, ratty old tube socks, and band shirts every single day. I still miss my favorite worn out Saves The Day shirt (where did it go?!?) and the Manic Panic cotton candy pink hair. And although my Mom probably thought I was going to start smoking meth or that I was about to drop out of school to follow NOFX around, that wasn’t the case. I just wanted everyone to know that I was different and that I was going to do my own thing NO MATTER WHAT. Also, let’s be real… they were way more fun than the popular kids and getting in trouble with them was a ton of fun.

So here I am, almost ten years later, doing the same stuff; twirling my purple hair in my finger, contemplating life, all while wearing a Dead Kennedy’s shirt. A lot has changed since then (Thank god I gave up that fashion sense  but I still embrace the weirdness. It’s what it’s all about actually. Without it, I don’t think I would be here right now makin’ my own way in NYC. So like any of my stories, comes a grilled cheese that reflects it. Inspired by my newly purple hair, this grilled cheese flaunts salt’n’ vinegar blue potatoes, creamy raclette from Roth, marinated cipollini onions, thinly sliced landjager from Underground Butcher, and sweet n spicy mustard on sourdough bread.

AND the best part about today’s blog post is THE GIVEAWAY that comes with it! The awesome people from Wisconsin Cheese are going to give some lucky person an entire case full of the cheeses that I’ve used within the last month in a half – so you can make all these yummy GCs!!! Just comment below to be entered!

Ingredients:

– 1 small wedge of Roth‘s raclette
– a few marinated cipollini onions
– 3 small purple potatoes, roasted
– 2 slices of sourdough
– 2 tbsp of sweet and spicy mustard
– 2 pats of salted butter
– a few thin slices of landjager, I got mine from Underground Butcher

Begin by grabbin’ some sweet n spicy mustard and slathering it on. It’s all up to your tastebuds here – customize it!

Mild, creamy, slightly stinky, nutty, and buttery, Roth’s raclette is the all-star of melty cheeses. Traditionally prepared in a tiny dish that’s heated over a flame, raclette was made to be melted and served on potatoes, pickles, and dried meats.

So as you can imagine, this sandwich is absolutely perfect. And I’m not just saying that because I made it up I’M SAYING THAT BECAUSE IT IS!

Now you’ll want to throw on your accompanying ingredients – I used roasted blue potaotes, which I finished with a splash of vinegar (get it?! salt’n’vinegar flavored!), marinated cipollini onions, and super thin slices of landjager sausage.

Never heard of landjager? Either did I until my buddies from Underground Butcher gave me some. It’s a semi-dried stick of meat that’s traditionally made from pork, beef, lard, red wine, sugar, and spices. It sort of tastes like a hard salami but only more flavorful. ALSO DONATE TO THEIR KICKSTARTER SO YOU CAN TRY SOME, TOO!

Now add some more of the cheese and place the top piece of bread on top.

Now heat your skillet to medium, butter both sides of your sandwich, and put it on. Cook for a few minutes on each side until it gets all melty and you grow a beard just like one of those German mountain men that’s been eating this type of meal (non-grilled, of course) for ages.

After a few minutes it will be absolutely perfect and you’ll have a hard time not shoving it down your throat – but do what my mom always tells me and hold out for a sec. Let it cool and thicken back up and then it’s good to go!

So yeah, keep it weird, keep it real, and do whatever the hell you want! Just make sure to enter the contest so that you can win a case full of awesome Wisconsin cheese!

xoxo,

GCS

Lettuce & Feta – Nothing Betta – Grilled Romaine Hearts, Red Onion, and Feta Grilled Cheese

Now that I’m working at Saveur I get to spend my whole day around food.  I absolutely love it.  It’s like a dream job that I never knew could be real, except it totally is!  I am constantly taste testing, reading and writing about food, helping with shoots, and hanging out with some awesome people who couldn’t be more kind.  The other day when I was cruising the web trying to find some news for Saveur.com‘s section Links we Love, I came across a grilled caesar salad and I was instantly hungry.  I had never grilled lettuce before but it seemed like a fun thing to do so I tried it out.  To my surprise, grilling romaine really mellows out the bitterness and intensifies the underlying lettuce flavor.  I decided to pair it with some sauteed red onions, feta, and balsamic glaze to give it a nice Greek twist. 

Here’s what you need to make this Greek treat…

Ingredients:

– 1/2 cup of feta
– 1 1/2 tbs of sauteed red onion
– 1/2 tbs of balsamic glaze
– 2 pats of salted butter
– 2 pieces of sourdough bread
– 1 grilled red romaine heart

To begin, place a few thinly sliced pieces of feta on top of your sourdough.  I love feta. It’s super salty but not too overwhelming and the texture is a weird mix between moist and firm.  When you take a bite it’s like a salty ninja kicks you in the mouth and then hugs your tastebuds until you feel all better, well sort of.

Then on top of that, delicately place your grilled romaine heart.  This is actually my first time making/eating this and it was super easy.  So if you’ve never done it before and you want some guidance, let me tell you how I did it.

You basically begin by cutting a piece of romaine down the middle and cranking up your grill to a very high heat.  Then drizzle some olive oil on top of your lettuce and place it on the heat.  After a few minutes it’ll start to tenderize and caramelize at which point you’ll grind some peppercorns and crack some seal salt on top. 

Place on some of those sweet and semi-crunchy red onions.

Hit it with a few drizzles of balsamic glaze.  I buy the pre-made kind because I am way too lazy use it way too often to have to make it for myself but I’d definitely recommend home-made reductions over the store bought kind.

Then put a few more slices of the feta to create a glue which helps the ingredients bond together. 

 Put your top piece of bread on and then smother it with some butter.

Before you put the sandwich on the grill, heat up your press on high heat for a couple of minutes.  Meanwhile, heat your pan to medium high and melt some butter for the other side of the sandwich.  

 When everything is heated up (which should be about five minutes) place your sandwich in your pan and smush it with your press.  I totally spaced when I picked up my press and didn’t think that the wooden handle would be burning hot, but it was, and now my hand is hurt.  And I want my mom and a xanax.

 Make sure not to move it for a few minutes so you end up getting nice grill marks.  I let mine sit on there for about four minutes before I flipped it and pressed the other side.

And finally when it’s all golden and crispy on each side, take it off the grill and serve immediately!

Now if only I had a nice glass of wine and/or were swimming around in the Greek Isles with some hot stud… I guess there’s always tomorrow.

xoxo,

GCS

Midnight Soldier – Truffled Goat Cheese and Caramelized Onion Grilled Cheese

Who likes to party??  We do!!  Who likes to have way too many drinks and scrounge through the fridge and make their friends some serious munchies in the middle of the night?……………….I do!
These little soldiers are perfect for satisfying that after hour hunger attack and the bite sized proportions are super helpful for those of us whose fine motor skills aren’t so hot after a night on the town.

After I was scrounging through my fridge I decided on the following ingredients to make these delicious little suckers.

Ingredients:

-1 french baguette, thinly sliced
– real butter
– white truffle oil
– goat cheese
caramelized onions

After you’ve got everything out, go ahead and spread a thin coat (or a thick coat depending on your taste and/or drunkness level) of goat cheese on each slice.

Next, plop a spoonful of caramelized onions onto one side of each sammie.  This step is kind of tricky because those caramelized onions are just too damn good not to compulsively destroy.

Hopefully you were able to avoid eating too many onions and had enough to fill your GC’s. If so, go ahead and put on the other slice on top. If not, tell some of your friends to go home.

Then, put some butter on each side and turn the skillet up to medium heat and you’ll be good to go!

Done? Ok! Throw these little devils into your pan.

Since these are so small and goat cheese is already so soft, they only take a 1-2 minutes on each side. After a nice, golden brown crust has developed flip it and spray/drizzle the truffle oil onto the crispy side.  I believe that spraying the oil on at this step allows it to hold the most flavor and the retaining heat allows the bread to stay crispy and crunchy.

When the other side is also browned, take ’em off the skillet and serve immediately!

Oh, and make sure to tell your friends to breathe between bites!

xoxo,

GCS