Pg.72 – Lucky Peach Issue #2 – The Sweet Spot
If I didn’t say it enough in the last post, I really love those corn cookies. Like, REALLY. This next recipe for the corn cookie ham and cheese fell on the pages right after the corn cookie and I just couldn’t believe what was happening to me when I first encountered this. I was absolutely floored at the possibility of making a ham and cheese, one of the greats of the grilled cheese world, with a pair of cookies! But, I’ll pretty much try anything (ask every drug addict that knows me) so I ran to the store, bought some sharp cheddar cheese and black forest ham and went at it. You gotta make the cookies first, so please see my previous post on the corn cookie to get the recipe. Here’s the other specifics:
Look at those yummy cookies, I want to eat some right now just from this photo!! Okay, relax, pull yourself together!
It’s pretty simple, bust out a non-stick cooking pan (I tried a stainless steel the other day actually, and it ripped the top off the cookie, so I don’t know if that was my lameness or the pan really makes a difference…so that’s the source of my suggestion on that) and turn the heat on med-high. Step away, let it get hot, then put a cookie top-down with the small slices of cheese on it in the pan.
Then add the ham.
Put the top of the cookie on and walk away. I’m serious, you need to be patient and let the cookie caramelize.
Let it cook for a few minutes, be patient! Then flip it over – it will look like this, and that’s cool. Plus, the cheese will melt, and let it get gooey!
Another couple minutes and then get it out the pan and eat it!!
Thanks for the photos, Sharon. Part of my last supper (the meal I would have before I die, if I knew it was coming, aka my death row meal) would have to include this. It’s an out of sight taste combination of sweet, creamy, and savory. You MUST make and eat these before you die.
Very visual 😉
I tried them as a base for Rou Jia Mo with the lamb/cumin/chili filling and it was excellent as well. Like your blog a lot.