Tag Archives: ‘Merica

Chili Burger

So, this sandwich is a legitimate gutbomb.  I’m not going to mince words here, folks.  I’ll give it to you straight.  This sandwich is going to make you feel like you want to die…but in a good way!

We decided (wisely, I think) to outsource this sandwich to the professionals at George’s – a neighborhood dive in the truest sense of the word.  Although we are dedicated to the craft of making the world’s finest sandwiches, the necessary work to make this sucker at home is daunting, and likely a bit expensive.

A chili burger is an actual hamburger patty smothered in chili con carne.  It delivers beef directly into your gaping maw via two mechanisms (burger and chili, if you aren’t paying attention).  This sandwich is an exercise in excess.  Now, burgers, on their own, or chili, on its own, are not overwhelming.  But the thought of making both burgers and chili met with a decidedly lazy ‘meh’ and to the dive bar merrily we went!

IMG_1223

We sipped on our beers, listened to jukebox Top 40 hits (not necessarily this year’s hits but hits nonetheless), and took it all in.  Finally, we were served these monstrosities.  There had been some debate as to whether we should share one, but we decided that we must each have our own…for science.  I hate so much to admit this, but that decision may have been a mistake.  I hate even more to admit this…but look how much precious sandwich I left behind on that plate!

IMG_1225

I am so ashamed.

If you are considering purchasing your own chili burger at George’s, here are some lessons learned.

  1. This sandwich is the opposite of Ham Fraud ™, wherein the sandwich maker creates an illusion of more sandwich through deceit and trickery.  To the contrary! This sandwich wants you to have the most of everything! You’ll note first that it is open faced, but then the top bun is cut in half and placed at either end of the burger patty, thus creating the greatest possible surface area for the chili.  This sandwich wants you to get your $7.25 worth.
  2. This sandwich is only $7.25 and could easily supply you with three meals.
  3. You do not need the large tater tots, you jackass.
  4. You also do not need the potato salad. Mainly because it is not very good.
  5. You will have the option of cheese and onions on top and I strongly urge you, in no uncertain terms, to exercise that option.

Do You Immediately Want Another Of This Sandwich?

Guhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh

*farts*

That would have to be a no for me this time, friends. I have to admit I enjoyed this less than I thought I would, seeing how much I love both burgers and chili.  The first several bites were satisfying, but in very short order it just became too much.  But, do I think there is something inherently worthwhile about going to a dive bar and ordering a Legitimate Gutbomb ™ just for the hell of it?  Yes, emphatically I do.  So take that for what it’s worth and eat accordingly.  Just don’t say we didn’t warn you.

 

Advertisements

Cheese

YES. YES! YES? YES. It is grilled cheese day, my friends.  Who among us does not love grilled cheese? Those melty, melty, magical, magic melts… Think about the first time you ever had one. I bet YOU CAN’T, because if you are like me, you grew up eating grilled cheeses for lunch and dinner when your loving parent either 1) did not have the time to make you a proper meal with actual vegetables, or 2) badly wanted an excuse to eat their own grilled cheese.

(Although, I did once teach a group of English students about grilled cheeses when I was studying abroad during college and ate a grilled cheese and ham sandwich every. single. night. (because metabolism).  They loved them but insisted upon calling them “cheese grills” no matter how persistently they were corrected. An English cheese sandwich, for the record, is bread, butter, cheese, and pickles and they are also delicious.)

Join us as we prepare the ultimate comfort-sandwich.

Preparation:

We have heard from some new readers that it would be helpful to post recipes.  Although this is excellent feedback and we will start doing so, it is interesting indeed that we will start this with the grilled cheese: a sandwich that most people know how to make straight out of the womb.  But I will share with you my proven grilled cheese method.

Proven Grilled Cheese Method:

Makes 2 Sandwiches – for you and a friend, or just for you if you’re extra hungry

Four slices good quality bread – we used Como bread from Grand Central Bakery

4-5 ounces cheddar cheese, grated

Whipped butter

Optional (but not really…)

Tomato soup

Use high quality bread and high quality cheese.  Grate the cheese for extra meltability.

Butter the outer sides of the bread liberally.

Assemble the sandwiches by placing roughly half the cheese on each (approximately an handful’s worth [ed. note: 2oz should suffice]).

Heat a skillet on high, cast iron works superbly, and put a sandwich butter-side down on the heated skillet.

Hover over it with drool streaming down your face.

After you think the bread has toasted to your liking, flip the sandwich and press down on it with the spatula.  This probably accomplishes nothing but it makes it seem like it’s cooking faster.

Put on a plate and serve with tomato soup (or ketchup, or both).

*

Impressions

Perfect. Duh.

Do you immediately want another of this sandwich?

Yes, for taste reasons. But it is important to note that with the soup this is a complete meal. There are so many variations as well.  Any kind of cheese, any kind of bread.  Add a slice of ham or a slice of tomato.  One of my personal favorites is a grilled cheese and avocado! The limitless possibilities, economy, and of course, the deliciousness of the cheese sandwich make it an undeniable classic.

Chacarero

HOORAY, SECOND SANDWICH OF THE CS! We’re actually doing this, friends. Riding home from work today (for the Vicomtesse is gainfully employed, yes!), I couldn’t help but think what a fabulous service we are doing unto the world. YOU ARE WELCOME, all two of you! *cough* pardon me sorry excuse me sorry

These beautiful Chilean sandwiches took us both by surprise, contained as they were of skirt steak, avocado, tomato, and green beans (?!). What’s beautiful about this club is that we put many things on many breads, MANY things, that we never would have considered to be husbandsandwich material. So let’s get back to the ingredients. Her Eminence picked them up, and thank goodness we went to New Seasons (sidenote: as it’s probably fairly evident that we are based in Portland, Oregon, I shall further refrain from obfuscation of ingredienteries, unless it is a place we have found distasteful/unseasonably expensive). They have the very very very finest meat of any grocery I’ve ever been to, and the skirt steak that Her Eminence picked up there was not only – like $10 for more than a pound, which for very good beef, is damned economical (if “buying steak” were on the list of things that are economical). I regret, my darlings, not getting a photo of the steak before we seared it – its grain was beautiful and its flesh RED, that harlot (note to self quit anthropomorphizing steak).

The green beans, jalapeño, and avocado were all of terrific quality, but alas, the December tomato is not what you might want. We cut it up and it was in such a sorry state that we made the Official Decree and it was stricken from the sandwich, as it would have palely and sandily detracted from the composition.

As we’ve done in many of our roll-based sandwiches, we hollowed out the bread and took a good fourth of it out. Please do not get us wrong, comrades, we are bread fanatics here at the CSSC, but it must be said! A giant chunk of white roll with no sandwich containment is a sad, sad state of affairs, so more often than not, we forego it.

The steak took no more than about two minutes on each side on high heat with the (lovely, trustworthy) cast-iron, while we charred the green beans in a bit of butter and salt and pepper, a method I picked up in a little place called FRANCE, EVER HEARD OF IT??

sorry

moving on

After we thin-sliced the jalapeño and cut up our perfect, perfect avocado, we took one look at the tomato & threw it out. Hollowing out the french rolls (not completely) made lovely little pockets for us to put the pieces of this interesting sandwich together, and then I put a good amount of the adobo sauce (left-over from the last sandwich – that tells you how recently we did this, AND HOW AMAZING WE ARE ahem sorry again) on it once assembled.

This was a really good sandwich. Speaking as The Vicomtesse of the Bacon Lettuce & Tomato, it didn’t blow me away. I loved the interesting crunch of the green beans and the richness of the (very rare [in France the word for rare translates to “bloody,” isn’t that beautiful]) steak, but I put a bit too much of the adobo on, and honestly, I think the sandwich deserved a bit of mayo over the red sauce! I know this is a pretty ugly American POV that I’m expressing here, but god I love mayonnaise, and a little goes a long way toward tying a sandwich together. Mayo is the salt of the sandwich world (or, um, maybe salt is the salt of the sandwich world) and I feel that it melds the spicy, the umami, the rich and the sour together in a way that brings out the flavors of each. But it WAS good, and Her Eminence liked it I think a good deal more than I did, and I would absolutely make it again with a few tweaks of my own – adobo, yes, but a bit less of it, and a little swipe of the Hellmann’s. For about $20, we had enough for three sandwiches, so again, somehow not cheaper than getting a sandwich out somewhere, but seriously quite good for a terrific steak sandwich, the ingredients of which were purchased at a Fancy market.

SUCCESS FRIENDS

Barbecue (Sandwich)

Oh my dearie readers.  Oh all of our dearie readers.  Several weeks ago, Her Eminence and I, your humble Vicomtesse (the humblest, I assure you) visited our favorite barbecue joint, an amazing community organization-cum-restaurant named Po’Shines, in order to eat fine, fine barbecue sandwiches.  And oh lord, did we.  Rather than opting for the plebeian pulled pork sandwich (which we love, truly), we both ordered a beef brisket sandwich and a few sides, like the amazing fried okra, hushpuppies, and this flyer:

Okay, so we didn’t exactly order the flyer, but there it was, on our table, for us to peruse while we waited, eyeing each others’ arms, starving.  JUST STARVING.

Predictions:

Having been to the delightful Po’Shines plenty of times before, we knew we were in for the very best.  Speaking only as the Vicomtesse, I do not believe I’ve gotten the beef brisket sandwich before, so I was especially excited.

Preparation:

Just like last time, because we’d eaten out, our preparation consisted only of sitting there, sobbing over a lack of food in our bellies pre-meal.  And the preparatory obesity flyer.  Of course.  It, ah, belongs at every table, of course!

Impressions:

V: I found the coleslaw atop the brisket to be a bit too sour-mayonnaise-y, and there was a lot of it.  Believe me, I love a sour balance to a rich meaty flavor (why does everything I type sound disgusting) but I did away with much of the coleslaw.  THAT SAID.  This beef brisket barbecue sandwich was phenomenal.  Really.  The bun (classic white-bread hoagie roll) was perfect and only started falling apart at the very last.  The barbecue sauce was not too sweet and not too thick.  DELICIOUS, Y’ALL.

E: It was f***ing delicious.  WHEW

[ed note: we did not initially include our final question, which for the uninitiated is “did you immediate want another of this sandwich?”  In this case the answer is a resounding “yes” from both parties.]