Tag Archives: potato

The Badger Poutine – Poutine Grilled Cheese with Cheese Curds, French Fries, Gravy and Beer Bread

Cheese curds, gravy, and french fries, OH MY! You may be rubbing your eyes or pinching yourself in disbelief as you feast your eyes upon this savory poutine smothered between two pieces of delicious beer bread.  But let me assure you, this is real life and really, really, really scrumptious. And what better way to celebrate April (which is National Grilled Cheese Month) than by paying homage to the great state of Wisconsin for their amazing contributions to cheese.  Wisconsin Cheese Talk, you know I love ya.
With a little inspiration from the Wisconsin culture of cheese and beer consumption, I present to you the ingredients:

Ingredients

– 12 Wisconsin Cheese Curds
– a handful of french fries
– 1.5 tbs of brown gravy
– 2 pats of unsalted butter
– 2 slices of beer bread
(1 dark beer, room temp, 3 cups of
self rising flour, 3 tbs of sugar,
1 pinch of salt, a few sprays of pam)

 
We all know that Cheese heads love their beer, so I thought it was only fitting to incorporate this cultural staple into this Wisconsin themed grilled cheese.  Beer bread is not only absolutely delicious and addicting, but it’s probably the easiest and quickest bread I’ve ever made! 
To make it all you need is 1 room temperature dark beer (suggested beer would be Wisoconsin’s own Capital Dark or Sprecher Winter Brew), 3 cups of self-rising flour, 3 tbs of sugar, and 1 pinch of salt.  Combine all the ingredients, grease two loaf pans, distribute batter equally and bake at 350 degrees for 35-45 minutes.  Allow to cool for about an hour before you make the grilled cheese. So easy, right?!
Once the bread has cooled down, melt the two pats of butter in your pan over medium heat.  
When the butter is about done melting, turn down the heat to medium/low and add the two pieces of beer bread directly on top of the butter.  Once they’re in, gently press down and rub the pieces around to soak up all the butter. 
 
Directly after that, place a few cheese curds on each slice of bread and space them evenly apart.  If you’ve never had Wisconsin cheese curds, I highly suggest that you leave your computer RIGHT NOW and find them.  These squeaky little morsels are best when they are super fresh (about one day after production) which might make you think “hmmmm, well how the heck do I find fresh Wisconsin cheese curds?”  I thought the same thing, especially since I was in FL while I was developing this grilled cheese.  Luckily, after some googling I found a local farmers market in Daytona, FL that sold the authentic curds.  I ate about half the bag on the drive home, managing to save the perfect amount for one grilled cheese.
 

Anyways, back to the recipe…now you’ll just wait until the cheese curds start to melt.  Make sure to check the bottom of the bread to see that it’s not burning.  It took about five minutes until the cheese looked like the last picture.  The process is just too dang pretty not to document, so here it is… because I’m just a little obsessed with melting cheese.

 Once the cheese has almost melted completely, you’ll be ready to add the french fries. Just stack ’em evenly onto each side.
Right when you finish that step, carefully spoon the hot gravy on top of the french fries.  The melted cheese sort of creates a gravy boundary, which will keep your bread from getting soggy.
At this point, the bread should be crispy and golden so you’ll want to gently take the pieces of bread out of the skillet and smush together.

 

Now just slice it, crack open a nice cold delicious Wisconsin beer and get your taste buds ready for some extreme eating!  

 

I hope everyone has an amazing grilled cheese month! Bon Appetit!
xoxo,
GCS

Thanks’gibbons – Leftover Thanksgiving Grilled Cheese

For the first time in my life I didn’t spend Thanks’gibbons with my family.  I was really depressed about missing my Uncle Bro’s mac & cheese that he makes me every year and also that I was going to miss out on a crazy Smith family drunken gorge fest. I got over it though and perked up as soon as I heard that most of my friends were staying in the city as well. We decided on having a giant potluck and because it was our first time doing this, we ended up with wayyyyyy too much food, but surprisingly enough we had the perfect amount of wine! WOW! Anyways, I just had to do something with all these leftovers so I made a Thanksgiving leftovers grilled cheese sandwich. and here it is…. GIBBONSSSSSSSSSS!

The leftovers…

Ingredients
– 1 tbs mashed potatoes
– 1 tbs turkey – thigh meat
– 1 tbs stuffing
– 1 tbs cranberry & jalapeno jelly
-3 tbs gravy
– 1 biscuit
– a few slices of brie
– 2 pads of salted butter

We had a ton of other leftovers, but I thought these would be the best ingredients without going overboard (even though it’s totally overboard already but whatevs).  The way that they’re stacked on top of each other is done so that each layer kind of glues the other one together so it won’t fall apart as you make it. 

The first thing I did was cut the biscuit in half and then flipped it so that it was inside out.  After that you’ll want to apply the brie.  I chose brie because it’s creamy and delicious and kind of tastes like butter and it’s super sticky.

Then I put the cranberry jelly on top of one side of the sandwich.  My mom sent me this delicious homemade jalapeno and cranberry jelly she made so I just had to use it, but feel free to use any of the leftover stuff you have on hand.

Now it’s time to lay on the turkey! I used the little pieces of meat that were from the thigh because they were super moist and already in small pieces.  I’m not really a fan of dark meat because it sort of freaks me out, but this area is like a mixture of dark and light – the best of both worlds.

Now the mashed taters!  My roommate made these for us and they were wayyyy too addicting.  She used three creams: cream cheese, sour cream, and heavy whipping cream.  Basically super fattening but way too good to care about it.  This is a good ingredient to put in the middle because everything kind of bonds to it and nothing can slip out because it’s almost like the other ingredients are getting a big mashed potato hug!

Now for the stuffin’. My friend Pete made this and he did a hell of a job. It’s filled with veggies, croutons, fresh herbs and spicy sausage. Perfect for a grilled cheese!

Once it’s built go ahead and put on the other piece of bread.  But don’t let me stop ya, feel free to add way more goodness to the sandwich if you’ve got any.

Because this is so tall you’ll want to melt a pad of butter in the skillet and place the sandwich inside.  To get this sandwich to perfection you’ll want to put the heat on medium and cook it for about 2-3 minutes on each side.

After a few minutes of browning, flip the sandwich.  Don’t be scared though, this sandwich actually flips really easily because there’s so many “glue-like” ingredients. 

When it’s equally golden on both sides, take it off the stove-top and pour your gravy on top. Watch in amazement as the gravy fills the nooks and crannies of the biscuit. Repeat if necessary.

One last thing, this is definitely not a grilled cheese that you’ll want to eat with your hands.  Try a knife and a fork and you should be
good to go!  Oh yeah and happy Thanks’gibbons!

xoxo,

GCS

OMFbakedpotato – Loaded Baked Potato Grilled Cheese

Luckily for me, I have a great cheese guy at Whole Foods in Union Square. He recommended this killer cheese because it tasted like the toppings of a baked potato. I, of course, went a little overboard and ended up with this a few hours later…

Before I begin, I have got to tell you about Cotswold cheese. This English cheese is made from whole milk and has chives and onions in it. IT smelled so good that I absolutely had to buy it! Look at how pretty the slices of chives are:

Ok, so, because this is called the OMFbakedpotato I had to be serious when I was choosing my ingredients. I decided to go with:

-Cotswold Cheese
-uncured bacon (the cheese is salty enough!)
-sour cream
-butter
-potato bread

To make this sammie true to it’s name I smeared some sour cream on both sides of the bread.

And then I laid the cheese down on each side to make a yummy cheesy glue so the bacon wouldn’t fall out.

Next I laid that crispy bacon down on the cotswold.

Once I pressed them together I spread some butter on the the outer pieces of bread (you can also just use sour cream for this part too, it works!) I put it on the skillet which was set on medium.

I let it sit on the stove untouched until it was bronzed, then I flipped that baby!

Once it was equally golden I took it off the stove and let it sit for about a minute (or I tried at least, it just smelled so damn good). Once I couldn’t wait any longer I sliced it and witnessed the miracle of cheese melting occur before my very eyes.

Enjoy!

xoxo,

GCS