If I could sum winter up in 1 word, it would be NEGLECT. For reals. I mean when it’s like 2 degrees out, what else are you supposed to do besides eat rich food and lay around? It’s too cold to walk anywhere, your friends won’t leave the house, and relying on whiskey to keep you warm isn’t the best idea after 5 months of solitude. But I’m not here to bitch about the winter because who the hell cares – It’s in the 50’s today! FINALLY warm out today! Can you believe it?! I’m crying I’m so happy… I truly never thought this day would come.
Too bad it all ended when Max Criminal Minded (def: solved the mystery) the situation by remembering that he ate a bag of m&m’s before bedtime. So as a sort of cheers to this self-inflicted prank, a blue cheese grilled cheese was created.
For Max’s blue tongue grilled cheese inspiration, this is what I used…
– 1 tbs of crumbled Asher Blue Cheese
(Sweetgrass Dairy, GET SOME! )
– 1/2 tbs of Tupelo Honey
– 2 pats of salted butter
– 1 slice of Morbier Cheese
(Sweetgrass Dairy, I love my cheese
– 1 English Muffin
– 2 or 3 slices of pear
To begin, let’s talk about this Morbier cheese. This cheese smells totally awful but tastes totally delicious. It has a really creamy texture when it melts and sort of tastes like a blue brie (almost). I also liked the name because I think Morbier kind of sounded like morbid which fits in perfectly with the “scared” theme that I’m going with today.
But anyways, to begin cut your English Muffin in half and flip it over so the bottom is the side with all the delicious nooks and crannies.
Now simply pile on a few pieces of pear. The semi-grainy texture of the pear is really great when it’s held up against the melted cheese and crunchtastic texture of the grilled English Muffin.
After that, gently sprinkle on some of the Blue Cheese. If it falls off the sandwich, don’t worry – the next step will help keep the blue cheese on.
At this point, drizzle on some Tupelo Honey. If you read my blog you know I swear by this stuff and consider every other honey to be sub-par to this delicious southern treat. Also, this would be a good time to try and stick some of the blue cheese back on if you were having trouble in the previous step.
Now you’re almost done! Just put on the top piece of English Muffin (remember inside on the outside!) and smear a pat of butter all up in those delicious little nooks and crannies. Then once your sammie is built, go ahead and melt the other pat of butter in your skillet by turning the heat to medium. Then when it’s melted, gently place sammie in and try to sop up all the butter.
Depending on how hot your range gets, it should take about 3-4 minutes to develop a nice crispy crust on the english muffin. Once it’s ready on one side, gently flip the grilled cheese and brown the other side as well.
Remember, scaring people can be a lot of fun and so can eating this delicious sandwich. So please, try both of them (but don’t hurt anyone, please) and let me know how it goes. Have a spooktastic week!
When I see figs start to arrive at the grocery I get super excited, not just normal excited, but more of a OMG FIG TIME!! excitement. I don’t know what it is about these little succulent fruits but something about them makes me finally believe and feel like summer is here! To my amusement I found my first carton of figs this week and had to involve them in a GC.
Here is the summer lovin’.
Ok so besides the obvious set up for figs as the main ingredient – here’s what else was involved.
– 2 sliced figs!
– 2 tbs tupelo honey
– 1/6 wheel of brie
– 2 pads real butter
– one small loaf of fresh french bread
– 2 tbs pinenuts
– tinfoil (unless you’re brave)
The first thing I did was to cut the bread down the middle and line the brie on both sides. This cheese was room temperture which worked out perfectly bc it sort of melted to the bread.
After that I lined the figs down one side of the bread. Depending on the width of your bread you can line them or just randomly put them down.
Then I drizzled the honey on top of the figs so that the pine nuts would stick and not fall off.
Then it was pine nut time!
Once all the ingredients were on, I went ahead and closed up my sammie!
At this point I was a little hesitant to put it straight on to the pan because it was really big and I thought it would be impossible to flip so I wrapped it in tinfoil. Then I turned on the burners and got my press hot and the skillet hot using medium heat.
I let it cook for about a minute and a half on each side to melt the cheese. I also put the press on the sammie to help bond the cheese to everything.
After this step I opened up the GC and it looked great. I could have probably left it as is because it was nice and melty and crisp, but I went ahead and applied butter to each side to get it extra crisp.
Then I set it on the skillet and let it brown for about a minute on each side. Nothing fell out because the tin foil helped everything melt and stay in place! Yay!
Once it was a pretty golden brown I took it off the skillet and let it sit for about a minute. The figs kind of fell apart from the heat but it ended up looking like this…
Although it’s not the prettiest of the GC”s on this blog, this sammie will please your pallet and is light enough to enjoy in the sun! Happy summer!!