Jay D's Bites: Havarti and Pear Grilled Cheese

by Aimee Tortorich

I’ve never met anyone who doesn’t like a grilled cheese. Simple and delicious, grilled cheese in my eyes is the king of all sandwiches. There are so many varieties out there, so we wanted to mix things up a bit. We used Jay D’s Molasses Mustard as a way to add some sweetness and tang that makes this sandwich stand out!

Harvarti and Pear Grilled Cheese with Molasses Mustard

Serves 1

½ pear, sliced into thin strips
1 Tbs of Jay D’s Molasses Mustard
2 slices sourdough bread
4 oz. Harvarti cheese, sliced
1 Tbs unsalted butter, softened

Spread mustard on each slice of bread evenly. Next, layer with cheese on both sides and add pears to one side of bread. Heat a saute pan and add butter. Cook on each side of sandwich until bread is golden brown and cheese is melted.

Taking a Bite Out of Chicago

by Hannah Wilson, intern

Eating your way through any city can be an intimidating challenge, especially in one of the biggest cities in the United States. However, being a Chicago native, I’ve spent almost 22 years eating my way through this city. Although I don’t think I could ever eat everything the city has to offer, I can assure you that these culinary inventions of Chicago are worth tracking down.

Chicago Style Hot Dog

A true Chicago classic, an all-beef wiener on a poppy seed bun. You can find these bad boys topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear tomato wedges and a sprinkle of celery salt but never, ever ketchup.

Gene & Jude’s, in the Chicagoland area, is said to have the number one hot dog in America since 1945. They don’t even supply Ketchup in their store.

The Twinkie

In 1930, James Dewar invented this spongy, indestructible treat. In 1980, about a billion Twinkies were sold each year.

Italian Beef

Photo credit: followmefoodie.com

Thin slices of seasoned roast beef on a thick, Italian-style roll are the base of an Italian Beef. Chicago natives often order it juicy, which means it’s dipped into the juices that the beef is cooked in, and smother it in sweet and/or hot peppers. This is a Chicago dish that dates back to the 1930’s.

Chicago Mix Popcorn

Photo credit: blogspot.com

An unlikely pair of cheese and caramel flavored popcorn is literal heaven in your mouth. I don’t know where it came from, or who thought of it, but bless your soul. This Chicago staple can be found all throughout the city, almost on every block like Starbucks. You definitely shouldn’t leave without trying it!

Chicago Style Deep Dish Pizza

Photo credit: unbirthdayparty

I can best describe this as a pie; it is baked in a deep, steel pan with large amounts of cheese and chunky tomato sauce. Toppings that would usually go on top of a pizza before being baked are actually baked within the pizza, in-between the cheese and sauce. A native knows that tackling this tasty tradition requires a fork and knife.

There can never be a unanimous “best deep dish” restaurant because everyone has their own opinions, there are different style of deep dish and each one holds special place in my heart. 

The possibilities are endless when deciding what to eat in Chicago, but leaving without trying what the city is known for, would just be a shame.

Jay D's Bites: Molasses Mustard Salmon

by Aimee Tortorich

Salmon is one of those proteins that never gets old and can be prepared multiple ways. It has amazing health benefits with vital nutrients such as omega-3 fatty acids, B12, and Vitamin D. Naturally, salmon works very well mustard so it was a no-brainer when we decided to use Jay D’s Molasses Mustard. The sweetness from the molasses pairs well with the tanginess of the mustard and adds a perfect touch of flavor to salmon while the rub gives it a spicy, smokey kick.

Molasses Mustard Salmon

Yield 4-6 servings

4 salmon filets
1/4 cup Jay D’s Molasses Mustard
1 Tbs of Jay D’s Spicy & Sweet Rub

Preheat oven to 400 F.

Mix mustard and rub together and set aside. Pat salmon filets dry and place skin side down on an oiled, foil-lined sheet pan. Add the Spicy & Sweet Rub/Molasses Mustard mixture to the tops of the filets and bake in oven for 12-15 minutes.

Celebrating a SOUPer Holiday: National Homemade Soup Day

by Sarah Grimball, intern

If you’re anything like us, you believe that homemade soup is the epitome of comfort food. In honor of National Homemade Soup Day, we are taking a trip down memory lane to revisit some of the best soups we’ve made and have been served throughout the years.

Whether made by our own hand or by the hands of chefs we love, these soups have taken us to taste bud heaven:

Smoked Creole Tomato Soup

Momofuku Ramen from Momofuku Noodle Bar

Squash Curry

It's a chicken curry and @supreme_rice Jasmine rice kind of day! What kind of recipes have you made with Jasmine rice? #tastelouisiana #eatlocal #curry #foodpics

A photo posted by Bite & Booze (@biteandbooze) on Jan 4, 2017 at 9:57am PST

Pho from Dang's

Gumbo

Working on a chicken and sausage gumbo with @slapyamama and @supreme_rice for @ron.aguirre_otr and company at the @tommy.talley residence. Happy rainy new year!

A photo posted by Bite & Booze (@biteandbooze) on Jan 2, 2017 at 5:48pm PST

Sancocho in Santo Domingo

Duck, Duck, Whisk: A Coffee Cake Recipe to Quack About

by Sarah Grimball, intern

I hosted Christmas at my house for the first time this year. My uncle came bearing an unexpected gift: duck eggs. I did some research; and it turns out that duck eggs are awesome not only for eating, but for baking. You can use them the exact same way that you use chicken eggs: scrambled, fried, poached or for baking. They have twice the nutritional value of a chicken egg and stay fresh longer due to their thicker shell. They’re also more rich, with higher levels of Albumen – also known as egg white -- which makes cakes and pastries fluffier and rich in flavor. Not wanting to waste my opportunity, I had to make a delicious coffee cake.

Fresh Duck Eggs

As previously stated, this was the first time that I had ever looked at a duck egg, much less cooked with one. The eggs have a different look than a regular ‘ole chicken egg. Off-white and sometimes speckled with brown spots, they are a lot larger than your typical egg. I noticed that the egg was a lot harder to crack because of its thick shell, and the yolk was an orange color that was totally unlike any chicken egg I’d ever seen. I’ve made plenty of cakes before, but the colors and textures here were so new and unlike anything else. 

A slice of Duck Egg and Brown Butter Coffee Cake with a cup of Jay D's Single Origin Coffee

If you are new to baking, it is important to note that you want to make sure that your ingredients are at room temperature. Using room temperature eggs means that the eggs will disperse more evenly into the batter and allow for even cooking and a lighter texture. To quickly bring your eggs to room temperature, soak them in a bowl of warm water for 10- 15 minutes.

Duck Egg and Brown Butter Coffee Cake

Yield: 12 Servings Time: 1 hour

For the Cake: 

½ cup unsalted butter at room temperature
1 ¼ cups sugar
2 large duck eggs at room temperature
1 ½ cups flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cups sour cream
1 tsp vanilla

For the topping:

3/4 cup sugar
1 Tbs all-purpose flour
1 3/4 Tbs cinnamon
2/3 cups chopped walnuts

For the icing:

½ cup Powder sugar
2 Tbs milk
1/4 tsp vanilla

Preheat the oven to 350ºF and butter and flour a 9" circular baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well with each addition.

In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Then, in another separate bowl, mix together the sour cream and vanilla. Turn the mixer on low and alternate between adding the flour mixture and sour cream mixture. Pour half of the batter into the prepared baking pan.

To make the topping you will need to simply combine the sugar, flour, cinnamon, and walnuts in a bowl and stir to mix well. Sprinkle half of the mixture on the batter and then pour in the rest of the batter into the pan. Finish by sprinkling the rest of the topping mixture onto the cake.

Bake for 40-45 minutes or until a toothpick comes out clean. While the cake is cooling mix together the powder sugar, milk, and vanilla. Drizzle the icing onto the cake and enjoy.


These types of cakes are typically accompanied by some type of beverage such as tea or coffee. We of course are biased towards Jay D’s Single Origin Coffee; so when it came down to tasting it, we paired it with that. Let us know if you are going to try out this recipe or try to get your hands on some duck eggs at your local farmer’s market. We’d love to see your creations on Facebook, Twitter, or Instagram!