Ham and Cheese

Last week Executive Chef Rick Gresh released a $225 patty melt of pure opulence.  This week, he announced a twitter contest in which participants must devise the next great 'wich of awesomeness.  The winner will get a free patty melt, and props on an upcoming menu for the next luxury sandwich.  Behold the following ham and cheese Stashwich, my answer to the call for greatness.

This ham sandwich features the holiest hog of the heritage breeds, the proud mangalitsa of Hungary.  Mangalitsas are bred for lard, resulting in the most decadent and luxurious pork products.  Since their meat and fat are so special, I've tried my best to use that thing I never use, restraint.

The base of every good sandwich requires a condiment to glue the protein to the bread, which will be a rich, soft egg bread like challah.  Instead of using mayo, this sandwich will feature whipped mangalitsa lard, possibly truffled.  On top of this whipped haven will be thick slices of roasted mangalitsa ham, which I hope Rick will have time to dry age in his Himalayan pink salt room, will lay, covered by a cured smoky topping of speck.

The mountain of meat will be topped with a rich smoky layer of melted gouda cheese.  Pickled radishes will mount the cheese layer, and then finally the sandwich will be bound to the top piece of bread by a house mustard.  I considered a fried egg at first,  but I'd rather have a note of acidity and crunch from the pickled radishes  instead.

Unfortunately, there will be no room for potato chips in this brown bag classic.  The chips will be replaced by spicy mangalitsa pork rinds, because I'd hate to see any of that pig go to waste.

Think you can make the next great, luxurious sandwich?  Tweet @DBprimehouse and @RickGresh with the #DBPH_Ultimate hashtag before noon on the 25th.

I Hope Tomorrow Is Like Today

It's hard to ask for a better weekend-- got to do a lot of cooking.  My two big gigs involved a condo association BBQ and house warming.  Cooking for a lot of people and then for not a lot of people, but cooking everyday nonetheless.  I could get used to this.

The condo residents are some of the best eaters and party-goers I've met.  I've never been to a place where a HOA meeting can start at 11 AM, grills fire at 1, refire at 9, then people consider turning in at 11:30 PM.  There need to be more marathon BBQs-- personal opinion.

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The Best One

Updated on Tuesday, June 16, 2009 at 11:25PM by Stash

It’s been one short year since the removal of the foie gras ban in Chicago. To celebrate arguably the single most important anniversary in existence, many restaurants have created unique menus for foie gras week. For me, there’s only one right choice when deciding where to celebrate, David Burke’s Primehouse at the James Hotel.

Have to remember this trip isn’t about the steak, it’s about the foie. It’s about spending my Saturday night going through an 11 part foie flight of heaven. And maybe Kobe beef sashimi. And maybe a cold seafood tower.

I arrive 20 minutes before my reservation, overly eager. Pace around the block a few times to kill time and build my appetite further. Only make it a few times before I cave and enter the restaurant early anyway—still seated immediately.

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