The Jack Hammer
Yeah, I know, its a boring title, but I couldn’t think of any jokes worthy, so I figured I might as well not try for fear of embarrassing myself. Well the Jack Hammer is the replacement Feature Grilled Cheese to the HotStepper and it follows it up quite well. While it’s not as in your face as the HotStepper was, the combination of flavours is awesome. It has a really great subtleness to it that you wouldn’t expect from the name. And if you notice it is once again on Panini Bianca. I really love this bread and am basically putting all of our Features on it in hopes that the bread will eventually make it onto the main menu. I’m glad that our Feature-selecting customers have been happy to indulge me in this way. Thanks go to Taylor for choosing a great grilled cheese.
Another Week
It’s the beginning of another week and while it’s miserably cold outside, there are some great reasons to make the trek to The Construction Site for some great grilled cheese. Firstly we have our Monday student promotion with a classic grilled cheese, chips or salad and any Boylan’s vintage soda for $7 all-in. Not bad for those cash strapped students out there.
We also have a new feature in the offing. Saturday saw the Hotstepper step on out, with Taylor getting a shot at grilled cheese immortality. So far I’m liking where his head’s at, so I’m hoping we’ll get his feature going tomorrow. But I wanted to take this chance to thank Narbir for the Hotstepper, it was a great back to basics feature that I thought was stellar. Big shoes to fill Taylor, let’s see how you do.
The Jaw-Droppin’ Hot-Steppin’ Heart-Stoppin’ Jalapeño Popper
I give you The Jaw-Droppin’ Hot-Steppin’ Heart-Stoppin’ Jalapeño Popper! When Narbir came up with The Hotstepper, the first thing that came to my mind was that this was perfect for epicness of Jalapeño Popper origins. This 1.33 lbs beast is awesomeness, in grilled cheese form. How is it made? Well, throw a whole pile of Jalapeño Havarti mixed with honey-roasted Jalapeños and chopped up Genoa Salami on a Panini. Grill it ever so slightly. Then wrap it in rice paper, bread the whole thing and deep-fry it all. The cheese goos out just right, and the outside is perfectly crispy. Think Jalapeño popper with some bready carbs. Pretty wicked right?
Step 11: Again, but this time for real, bask in the glory of your 1.33 lb, deep-fried, grilled cheese creation
Step 10: Come to the realization that there just wasn’t enough cheese in that thing to really call it an epic, so start over, but this time use far more cheese.
Step 9: Take it out of the deep fryer, let the oil drip off, and let the whole thing cool down slightly. Bask in the glory of what has just been created. Now slice into it.
Step 8: Throw the whole thing in the deep fryer. Yes we just did that.
Step 7: Dredge the rice paper-coated grilled cheese in egg wash, flour and panko bread crumbs until you have it completely covered.
Step 6: Now wrap the entire grilled cheese in the rice paper. I hope some of you know where we’re going with this by now.
Step 5: Throw the sandwich on the grill for just a moment to squish it down and begin the melting process. At the same time, prepare some rice paper. Yes, rice paper.
