It’s been raining here a lot lately, but I don’t mind it one bit. It’s the peak of summer and I welcome the cooler air it brings. It reminds me of fall, which we really don’t have in Florida, but the cooler air is definitely a welcome change. My neighborhood is full of trees and everything looks so lush and beautiful right now; the world fresh and clean, renewed. Rainy days give me an excuse to sit around and relax, drink tea and catch up on my reading. I have been getting tons of food magazines in the mail, and have had no time to read them. I also started reading The Girl on the Train, which by the way is amazing so far. It’s a great read and I highly recommend it.
It’s also been a whirlwind around here the last few weeks. I have a 9 to 5’er job during the week, and since starting this blog, let’s just say that my spare time is pretty much nonexistent at the moment (which I don’t mind at all since I really found something I’m extremely passionate about). There is nothing more comforting than being at home on a cozy rainy day, sipping a cup of my favorite Earl Grey tea, with my snack of choice, cheese and fruit tray. I’m an avid fan of cheese. I can’t say which is my favorite, because I haven’t tasted one that I didn’t like. While on the topic of cozy, I started thinking of comfort food, and nothing sounded better than grilled cheese.
I wanted to step up my grilled cheese game, so during tea time, I had this brilliant idea to incorporate my mid-afternoon snack with the grilled cheese: brie, goat cheese and some fig and apricot jam. My mouth waters just thinking about it! I was also inspired by an appetizer I had while at dinner at Brick & Mortar over the weekend- sweet soy glazed pork belly- so I wanted to somehow add that to the grilled cheese as well. Anyone who knows me well, knows that I never pass up a good pork belly. My eyes get wide when I see it on a menu. So here’s my grown-up version of grilled cheese!
I hope you enjoy this with your loved ones! Have a great rest of the week and stay cozy!
Sweet Soy-Glazed Pork Belly
1 tablespoon apricot jam
2 tablespoon low-sodium soy sauce
4 quarter inch slices of pork belly
- Preheat a small pan to medium high heat.
- Combine the jam and soy sauce in a small bowl.
- Lightly oil the pan and place the pork belly and cook until lightly brown. When it’s about cooked, baste each side with the glaze. Turn it a couple of times and glaze it until glossy.
- Remove from heat and set aside.
Grilled Cheese Sandwich
(click here for full Grocery List)
4 slices of sturdy bread of your choice
2 teaspoons fig jam or preserve
4 slices of soy glazed pork belly
2 thick slices of brie cheese
2 tablespoons of goat cheese (or more if you are a goat cheese lover like me)
4 tablespoons butter
1 tablespoon olive oil
- Preheat a cast iron pan or griddle pan to medium heat.
- Butter the outside of each slices of bread well (about 1 tablespoon for each bread).
- Assemble each sandwich by layering a teaspoon of fig jam, a tablespoon of goat cheese, 2 slices of pork belly, and a slice of brie.
- Put the olive oil on the pan and cook the sandwich on each side until lightly brown and the cheese has melted.
- Cut in half and serve.