Not really sure why it’s taken me almost 7 years to come up with a 7 layer dip grilled cheese, but hey, there’s no better time than the present – right?! This is one of my all time favorite dips and it’s pretty much the one and only reason I’ll ever go to someone’s house to watch sports. That, and umm, the creamy cheesy buffalo chicken dip which I have also turned into a grilled cheese. Hehe. Continue reading
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.
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.
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!
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…
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!