Tag Archives: pepper jack

The Davy Crockett – Pepper Jack, Venison Sausage Gravy, and Hot Sauce Grilled Cheese

 venison sausage gravy pinterest
One of the greatest parts about working from home is that I never have to change out of my sweatpants AND I get to wake up whenever I want…kind of. This probably makes me sound like a slob, but when it’s like 10 degrees outside, what else is a FL girl supposed to do? I definitely don’t want to wear skinny jeans while I’m sitting on my couch, endlessly tweeting for hours at time… I mean I can barely stand wear my fav Levis when I go out at night. And even though sweat-life sounds great and is super comfy in the moment, not getting out of my battered grey pants starts to take a toll on me… especially when your roommates get home and you’re still in the exact same spot in the exact same clothes as when they left. I don’t think they’re judging me or anything like that but it makes me start to think that I should maybe get dressed and work in a coffee shop or a place that has actual human interactions.

So since I’ve been feeling kind of guilty about not acting like a real person, I did something that I never thought I’d do. The other day my bestie, Jess, sent me a password-protected invite for some event called DAYBREAKER that started at 7:30am. Like any rational human who’s obsessed with sleeping, I thought this was a typo. Turns out, it wasn’t. Like at all. Some crazy young burners were throwing a pre-work dance party to get like-minded start-up kids pumped up for their day – without booze… Crazy, right? I know it sounds nuts, but I thought it was a genius idea so I signed up.

Yesterday morning happened to be the big day so I woke up at 6am (OMG can you believe it?), threw my sweatpants in the fire (jkjk) and got dressed for a super early dance party. I had no idea what to expect but when I finally got to the location, which was a basement under a Union Square diner in the city, I knew I was in for an experience. Sean Glass, a critially acclaimed DJ, was pumpin the jams, hot coffee and fresh juices were flowing, and like any good burning man transplant party there were lit-up jellyfish floating around to make it trippy as ever. And after chugging a few cups of coffee and giving the “awake” people an envious stink eye for a good 30 minutes, I finally had enough energy to get off the couch and bop around.
As the music got louder and I got sweatier, I realized that I was not only completely awake by 8am but I was also super hyped up and in the best mood EVER. It was awesome. When the party was over at 9am, I walked outside to fresh snow gently falling from the sky with two of my besties; we all had the biggest smiles on our faces. We were basically dripping good vibes and to my surprise this hyped up mentality lasted throughout the day. It was so inspiring and downright awesome. There is one thing that could have made the pre-work dance party even better though – FOOD! Maybe it’s just because I’m obsessed with eating, but I would have loved it even more if there were something to nibble on. But there wasn’t so I went home and ate one of these breakfast grilled cheese before starting my work for the day. The Davy Crockett features fresh baked biscuits with venison sausage gravy, Wisconsin’s pepper jack cheese and my fav hot sauce from A&B Condiments.


Ingredients:
– Biscuits
Wisconsin Pepper Jack Cheese
A&B Pepper Sauce
– Venison Sausage Gravy
(instructions below!)
– Salted butter (Use Kriemhild! THE BEST!)

JUST WANT THE RECIPE? CLICK HERE TO VISIT MY ABOUT.COM SANDWICH EXPERT PAGE FOR THE PRINT OUT. 

To begin,  grab a biscuit and gently rip it in half. You’ll want to use the exterior of the biscuit as the interior of the sandwich – that way you can grill the bread-y part and get it all crispy without burning.

If you don’t know how to make biscuits, I’d recommend using Smitten Kitchen’s recipe [HERE]. As long as you follow the directons in the correct order, these biscuits are pretty much fool-proof… and they’re just like the biscuits that my Meme taught me how to make. I love them.

K, so once your biscuits are flipped inside out, put a hefty amount of Jack Cheese on there.

I always use cheese sourced from Wisconsin because I think that they’re the absolute best. And its readily accessible all around the country which is great, especially if you don’t live in a place that has a ton of artisan cheese shops.

Next, add a spoonful of venison sausage gravy. Since you probably have no idea how to make this or where to get it, so I’ll break it down super easy for ya!

Basically you just need to source some venison sausage and then break it out of its casing. In a cast iron skillet, brown it until the sausage is cooked through, then add two tbsp of flour and cook for a few minutes – basically binding the remaining fat with the flour to create a roux. After about 2 minutes of cooking the flour-fat mixture down, you’ll want to add in milk – More or less depending on what you want your sausage to gravy ratio to look like. The
n over medium heat, continue stirring until the milk thickens up and you have a beautiful gravy. Salt and pepper to taste!

That’s it! Easy and delicious! … which is my middle name… actually that sounds bad, so no, no it’s not anymore.

Oh, and once your venison sausage gravy is on there, add some hot sauce! You can’t have sausage gravy and biscuits without it (DUH!) so I used A&B Pepper Sauce because it’s made locally and I think the dudes that do it are super awesome. Oh, and did I mention it’s insanely good? I know you’ll love it, and you can totes get some [HERE].

Then just add some more cheese and top with the other half of the biscuit – interior side out and smear on some butter all over it.

This picture is fucking gross so you can totally ignore it… I have no idea what happened when I was trying to capture this – but this is the part where you just cook it over medium until it gets a nice grilled cheese crusty crust. You know the whole, butter, grill, flip, and repeat thing.

Let’s move on and never think about this picture ever again.

After a few minutes on each side, the cheese should be melted and the biscuit should have a nice pan fried crust!

Did you ever think that you could have handheld biscuits and gravy?! ME NEITHER! So there’s two new discoveries this week: 1. What I just said. and 2. Pre-work dance parties are probably the best way to get your day going EVER. Oh, and I guess there’s a 3rd which is that you don’t have to be in middle school to have a dance party without booze… which is pretty freaking cool.
xoxo,
GCS

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…

Ingredients

– 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!

xoxo,

GCS

The Tortally Radical Dude – Monterey Jack Cheese, Avocado, Corn Relish, Cilantro, and Chipotle Mayo Grilled Cheese

Is that it? Is summer really almost over? I feel like it didn’t even exist. Yeah sure, there were a few heat waves that could have probably helped me cook a grilled cheese on the sidewalk (shit, why didn’t I really do that?) but other than that, I just feel like it zoomed by faster than Miley Cyrus’s innocence.  I didn’t even get a chance to go on a tropical vacation that I’d been mentally stoking myself up for. All that hope’s not good for a girl, ya know? But obviously there’s no need to complain. Summer’s in NYC are the shit! Every weekend there’s these awesome events going on, the beach is just a quick train ride away, and everyone is down to DAY DRINK all the time – which might just be my favorite thing in the world. And along with my favorite thing in the world, comes one of my favorite things to eat in the world. T’wasted or not.

I crave Mexican food approximately every single day but summer is definitely the season of the torta. Whether you’re at the beach having a picnic, starving at 4 o’clock in the morning in-the-middle-of-nowehre-Bushwick, or trying to eat away your emotions alone on a crappy Thursday – it’s the absolute perfect sandwich next to the GC. Greasy, fatty, and satisfying, this sandwich hits all the perfect notes. But my one issue with tortas are that the quality of the meat is always devastatingly questionable. After a few weird bites, I started noticing that the “pork” that once tasted so good after a few Bud heavies is just cubes of fat. Which I guess is totally cool if I am in the FEED ME OR I’M GOING TO KILL MYSELF phase but I’m not always like that so I wanted to remake it – in veggie form.

That’s where this sandwich comes in – It’s like a torta and a grilled cheese took too many tequila shots, made some questionable decisions, and nine months later had a baby that they were surprisingly very proud of. Spicy chipotle aioli, creamy Cedar Grove Monterey Jack cheese, some avocado, corn relish, and cilantro all pile up on a roll to make one of my favorite Mexican treats. And because it’s still my I’m-obsessed-with-Wisconsin-cheese month, there’s another awesome giveaway from Culture magazine  and you can win a whole years subscription. Just enter on my Facebook!

So here we go…

Ingredients:

-Monterey Jack Cheese (I used Cedar Grove)
-1 half avocado
-1-2 tbsp corn relish (I used Trader Joes)
-a few sprigs of cilantro
-1 torta or portuguese roll
-2 tbsp of chipotle mayo
(Just combine regular ole mayo with a little bit of the liquid that comes in the canned chipotle peppers from the store…make sense?)

Because Tortas (or Portuguese rolls) are kind of fluffy and are almost impossible to make into something that can be easilly grilled, you’re going to have to use my all time fav method to fix this problem – the flippity flop. Have no idea what I’m talking about? Didn’t think so because I just made that up so let me explain. It’s basically when you shave off the top of the bread so that you can a nice, even surface. See?

Once you do that, smear it with some chipotle aioli and if no one’s looking lick the knife.

Now add some of Wisconsin’s finest Monterey Jack from Cedar Grove. It’s buttery, creamy, and has a hint of tartness. It melts really nicely too, I think I took about a thousand pictures of it on my phone as it was happening. Obsessed?

Then gently lay on some avocado slices. If you dont like hot avocados, you can add them at the end once the sandwich is done. OK!?

Now it’s time for some corn relish. I got this jar at Trader Joe’s but you can totally make some with this recipe or find some at your local farmer’s market. It’s sweet, tangy, and citrusy and I totally dig it.

And a few sprigs of cilantro on top…

Now add the remaining cheese and the other piece of bread.

Here comes the crazy part – instead of using butter as your fat, smear on some chipotle aioli! Yeah, total fat kid style over here, but believe me it makes it SO good!

Let it cook for a few minutes on each side until (…you know
how this goes) it gets all crispy and perfect.  And let it sit for a few minutes before cutting into it so the cheese can glue everything together.

So as we bid adieu to our favorite white cutoffs, let’s all just get really excited that we can finally be in our kitchens without going into a heat stroke. And don’t forget to “like” Culture Cheese‘s FB page to enter the contest!!

xoxo,

GCS