Tag Archives: potato

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

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

The “I’m never eating again” Sandwich – Gruyere, Mashed Potatoes, Turkey, and Cranberry Mustard Grilled Cheese

Minus having a broken meat thermometer and one too many morning mimosas, I’m happy to report that yesterday was a total success. As you can imagine, because of our blood alcohol concentration and the absence of a certain kitchen tool, our bird ended up sort of dry. But whatever, it was still edible and that’s all we seemed to care about after what seemed like an eternity of cooking.Proudly, we even managed to not eat ourselves into a coma and got all pretty and went to hit the strip on Bedford. To our dismay, we discovered that not a lot of people actually go out on Thanksgiving here in the grand old neighborhood of Williamsburg, but we did! And after about five drinks at a bar where we were the only patrons, we all decided that it was the perfect time for Thanksgiving round II. So we went back to my apartment to destroy my perfectly clean kitchen what was left of our feast.One of our creations consisted of a grilled holiday citrus roll with cranberry mustard, leftover turkey, mashed potatoes, and some nutty, gooey gruyère. So I decided to share that with you all, only a prettier, less-sloppy version, of course.

Here’s how we made use of our leftovers.

Ingredients:
– mashed potatoes
– gruyère
– turkey
–  Inglehoffer cranberry mustard
– 2 pats of butter
– leftover roll (we had some weird citrus-y
ones that had nuts in them)

GET THE EXACT (printable!) RECIPE FROM MY ABOUT.COM SANDWICH EXPERT PAGE [HERE].

So any leftover roll will work, but the trick to getting a nice, evenly grilled cheese is all about making sure your bread is level. If your roll has a huge, ridiculous top like this one, simply cut it off and eat it right away. Consider it your appetizer. Then make sure the other end of the roll, aka the butt, is used as the inside of the GC.

I have absolutely no idea what kind of rolls these were besides that they contained chunks of nuts and orange zest. My roommate’s brother, who forgot the meat thermometer and the yeast rolls, managed to somehow get his hands on these citrus-y babies, so of course, we utilized them.

Then pile on whatever cheese you have on hand. I always have some sort of fancy fromage in my fridge and last night I just happened to have some leftover gruyère from our sweet potato gratin*.
Gruyère’s a semi-hard, nutty, and caramel-y cheese from Switzerland. It’s one of my favorites and it melts really beautifully but sort of takes a long time.

*The sweet potato gratin was voted as the majority favorite, so one of 
these days when I start a non-grilled cheese blog, I’ll share the recipe.

Then you’ll just want to slap on some mustard.

I got really lucky and was handed a bottle of cranberry mustard before I left work last week so I used that. I think you could totally mix some of your homemade cranberry jelly with some honey mustard and it would probably be the same thing.

Now it’s tater time! Just put a dollop right in the middle and don’t worry about spreading it out. Once you add the turkey, it’ll naturally squish out everywhere.
 

Then add some turkey…

… and another layer of gruyère…

… and the other piece of bread and then do a little dance because your sandwich is done being built! Smear on some butter and turn your flame to low and place this Thanksgiving treat in your pan.

Cook for about 10 minutes on each side or until everything gets warmed up and the cheese starts to melt.

Then pull the GC off the grill and you know the drill – let it sit for a minute to firm up, and dig in!

I want to give you all a virtual high five for making it through Thanksgiving without cutting off any fingers or drunkenly yelling at any family members. If you didn’t make it through without any disasters, then i want to give yo
u a hug and say it’ll be better next year, as long as you give me your booze, promise.

And as for a booze pairing, I’d follow my lead go with a bright and crisp brut champagne to play off of the citrus flavors in the mustard and bread.

xoxo,

GCS