Late night chorizo grilled cheese KarambitKnives,com
qcreek11
Jul 04
I made a grilled cheese sandwich. The chorizo I keep in the freezer (along with a stick of pepperoni) so that I can grate it on a box grater and add flavor to fillings for things like grilled cheese, quesadillas, or pizza toppings. It’s cooked on a Baking Steel Griddle and the tool is a mortaring trowel from home depot, which is my favorite press (and cheap!)
source
KarambitKnives.com
To answer a few frequently-asked questions:
– I’m using Spanish dry-cured chorizo. It is meant to be eaten raw, like salami. Do not do this with Mexican chorizo or any other chorizo that must be fully cooked before consuming.
– the herb is cilantro.
– the cheese is tillamook sharp cheddar.
– the bread is a sourdough batard from Backhaus in San Mateo, CA (disclosure: I am a board member/silent partner there. I don’t have anything to do with day to day operations.)
– the flat surface is a Baking Steel Griddle, mini size.
– I hold the sandwich down with a mortaring trowel from Home Depot.
– the two hot sauces are Inner Beauty (a mango and mustard-bases Caribbean style hot sauce invented and scribbled on the back of a napkin by Chris Schlesinger at the old East Coast Grill in Cambridge, now owned by a company called Todd’s, and Secret Aardvark, a mustard and habanero-based hot sauce from Portland. Both are great for grilled cheese.)
– this was shot with a GoPro 4 with a head mount. It’s an older camera hence poor stabilization. I use better cameras now.
– I was definitely a little bit buzzed, this was made after what used to be my weekly karaoke night at the Swinging Door in San Mateo.
There’s something therapeutic about making a tasty sandy at midnight.
I'm driving to Woolies right away.
Life peaked.