Bread Mesh All Right So We'll Put This to the Side

Add a Little Bit of Butter

Butter is always great to give nice caramelization, I'm gonna turn this down a little bit to 250 so what that's happening. I'm gonna add cupid mayo, it's Japanese mayo, I cut it on one side of the bread and you place it down right on the griddle and what you're gonna make here is a great crust right. So while that's down, you add the American cheese and then I like to add smoked gouda, it's very funky and it gives it another depth of flavor profile.

And Then We Add Chicken

The chicken has been braising for this thing, and what we're gonna do is we're gonna pick a little bit of it and use every single bit of this chicken in this sandwich. Okay, it's just falling apart, it's been braising in vinegar and soy and sugar, the best part about this is you don't tell anybody, just take a little piece. I mean that's the best part of it right? You have to be the first one to taste it, I like to add a little bit of the onions in the mix, take the chicken lay it down right here right on the top edge to edge make sure every little bite has chicken in it.

Add Some Cheese and Let It Glaze

After that you want to give this a little spin and then glaze this thing with this sharp cheddar, let the cheese fall on the griddle, let everybody know you hit it. It's real, you know what I'm saying? We made it. You know put a little bit of that right there, boom! I checked the bread, a little bit needs a little bit more time and what we're gonna do is just add the butternut squash right over the top.

Add Some Cheese and Flip It

As you can tell, we can make this gourmet meal just with two pancake griddles and a cutting board. You know what's that? So you flip this bread over here, oof! Look at that thing and what I like to do is add a little bit more cheese right on that. What it creates is a little cheesy crunch situation which one do you want to keep spinning it? You know, act like you know what you're doing, flip it, oof! Now you want to give that side a little bit of cheese, press down on it a little bit and you want to keep flipping it nice and keep it nice and brown.

Let It Cook for a Few Minutes

You know what I'm saying? Let's turn it up a little bit more. Let's turn it up a notch! No, I'm saying let's turn it up a notch and then and we're gonna get a nice little sear on this thing. Make this for your moms for your wife or your boyfriend, they'll live with you forever ever! It's been on the griddle now for about five minutes and it's nice and melty and crusty.

Finish it Off

I'm gonna flip it one more time on the other side just to check oh, on how it looks, and uh it looks amazing. The best parts too are these little burnt pieces here from the cheap on the cheer you know sandwiches like these, you're always cutting a bias not straight down or you know what I'm saying? But let's hold it down, oh wait before I do that finish it off with a little bit mild on salt over the top. I like to use modern salt because A) it's fancy and B) maldon salt is a huge crystal crystallized salt. They drop right into the holes of the sourdough bread so when you bite into the sourdough bread, you have these little pockets of salinity that will give the dish a little bit more heightened flavor profile.

The Texture and Flavor

Put it on the bias and then that's it! That's your next day chicken adobo grilled cheese sandwich with pickled banana squash clearly one of the best sandwiches I had today. The texture of the sourdough holds up to the multiple amounts of fat that this day has from the mayo to the butter, the salt you just taste it right up front because it's on the outside tip of the bread.

The Chicken and Soy Sauce Give It Another Layer

The chicken with the vinegar braise and soy sauce gives it another layer. Pickled butter squash since we cut it a little bit thicker, it's there also super prominent. And then the three cheeses, it just melts together like a great family. I mean this is a great sandwich, it can be a base for any other meat that you want to use turkey from Thanksgiving to Peri-Peri and Christmas to even the old Pollo Gresada from take away or even General Tao's chicken if you're really about that life.

Conclusion

So enjoy bon appetit! Thank you for tuning in. Peace be with you all day, you know what's that?

"WEBVTTKind: captionsLanguage: enwhat you really need is uh chicken legs and chicken quarters and they won't hold up might check my check all right i want to do that that's my i want that job what's good what's good it's your boy chef harold can i get a year what's up we are in the bronx kings bridge social club today we are making a grilled cheese with chicken adobo a little bit of butternut squash pickles the reason why i started into cooking is because when i asked my mom for a pair of sneakers she laughed at my face and said go work at mcdonald's so that's what i did and you know the industry's been really good to me it's been 18 years that i've been in it i've worked in per se batard nominee copenhagen to fedora in the west village but the one thing that i really appreciate is because being able to do stuff like this in my neighborhood you know never forget where you come from otherwise you become a you know what i'm saying that's the bottom line all right so let's get to it so chicken adobo is a very traditional filipino dish it's different for every family everybody says their adobo is better than yours so mine is better than yours so what you want to do first is break down the chicken quarters you're going to cut it right in the bone right here i like to keep the chicken fat because it's tasty you season with a little bit of salt and pepper we're using maldon because we're fancy and this is out there for all my fancy chefs black pepper and we're using a pancake griddle because you know this is a cooler way the pancake griddle's been at 400. skin down you want to get that color going that's the best part you want to get a nice sear while that's happening i have another griddle pan working over here a heavy bottom pan and what i want to do is i'm going to start putting oil in there i'm going to go into onions next what you want to do is you want to take half an onion i use a spanish yellow onion it's a lot cheaper than the white onion and what you want to do is give it a nice slice super rough not too crazy put that to the side you get three cloves of garlic what you want to do is you want to just break them and peel it the other thing about adobo is every country has their own kind of dish that represents that country but also represents what you know that country as a whole eats so if you're from the caribbean you know pollo gizado would be like your chicken adobo and for this recipe i add a little bit of ginger because i like that spiciness and that flavor profile so rough chop right what i want to do is add the onions first next i'm adding the garlic and then i'm adding the ginger what you want to do is you want to sweat that out a little bit add a little bit of salt and black pepper to season along the way all right once you're checking on that letting that go deglaze the pan with a little bit of vinegar and filipino food vinegar is very prominent because all of our food has a lot of fats in it and we use a lot of pork in our dishes in my family we like to eat it super acidic next i'm gonna add soy sauce which is kind of the base of the dish and it also kind of showcases the fusion in filipino food where the chinese community was bought into our mix so it's been part of our kind of tradition in the native land in the philippines for over 400 years now next i'm going to add a little bit of the black peppercorns add a little bit of the bay leaf and then next i'm going to add the sugar the sugar is there to counterbalance the whole thing adobo traditionally it will be equal parts soy and vinegar and you can control the salinity by adding a little bit more sugar to your taste and taste profile this comes up to a boil here i use pancake griddles because there's so much wide surfaces on here that's controlled heat all across that i can use it as a flat top so i can sear meat i can boil a sauce all you really need is just an outlet and a plug-in so now i'm going to add the chicken into our broth since it came up the chicken has this great golden color here from the pancake griddle so it creates this caramelization evenly across the skin and we'll let this braise out for about 30 to 40 minutes until it's cooked and adobo it's always good the day after one thing about pancake griddles too is the easy cleanup and they have these little holes right here you can push your excess oil and then now give it another two minutes and then you have another hot surface ready to cook on the griddle yeah we should get some sponsorship because this is nice right whatever this company is this is like the bmw of pancake griddles all right so anyways um while we wait for the chicken to cook we'll get right into making the butternut squash pickle i like to use butternut squash because it keeps the texture when it gets pickled you still have a little bit of bite which is kind of crazy so cut the the top neck part off you know some people they like to take their time to peel this thing but i'm a lazy ass cook so i like to just use my knife you know what i mean so just like an apple and you just peel it back all the way cut it in half and do a half moons you know so use the bear claw method and use your knuckles to guide the knife and i usually cut about 10 centimeters long you want to still give it a little body because if you cut it too thin it'll just dissipate in the pickle right so while i'm cutting the butternut squash i have a hot pan here going i'm going to start adding the pickling liquid the pickle liquid i like to use is uh the three two one method which is the nordic pickle there's three parts water two parts vinegar and one part white sugar the ph level on white distilled vinegar it's a little bit high so i would you know use champagne if you like to be a little bit more uh suave with the pickle or a little bit more softer on the pickle side but for me i like to use white vinegar because i live in the hood and that's all i got you know what i'm saying and what i like to also do is add some aromatics to it so black peppercorns some bay leaf and then a little bit of garlic and since we're trying to be fancy i got a shallot from my little garden that we have here at kingsbury social keep the skin on i'll stir this a little bit just to have the sugar dissipate from the liquid so it can start folding in and when it comes to a boil it's ready to go so while the pickle comes up to a boil let's give this another extra flavor by searing the butternut squash giving it a little bit of color okay and behind me is a art piece done by an artist called tracy168 it really showcases the character of the bronx and it really gives the peace bridge social space a mind of its own and kind of a story of its own for us it's really about showcasing this kind of talent and a sense of what the culture of hip-hop and the culture of the south bronx and the bronx itself can give you let me check on the butternut squash this hue right here is kind of where you want it to be at you know not too dark but still roasted you know and we call this in the industry a kiss you're just kissing it on the other side real quick and then you're gonna pick it up and put it inside the pickle and then we're just gonna put it to the side and once again the griddle is such a great tool because of the easy cleanup so for the pickle pickle for 30 minutes and you can use it right after but if you already want to infuse it you can have it in the pickle for about two hours and you can have a long-lasting flavor profile oh we all right on schedule baby we're on schedule so now i want to tell you a little story about a sandwich that's very famous here in new york city so i grew up in the early 90s and so i've seen a lot in new york city and one of the things that i've seen was the creation of the chopped cheese it was created in east harlem on 110th and 2nd avenue a kid was rushing the deli man to make sure that his burger would cook on time so what he decided to do was started chopping up the meat so it can cook a little bit faster added some onions cheese on top of american cheese and chopped that up put it into a deli roll toasted it put ketchup and mayo added some lettuce tomato and onions and then made the kid the sandwich and then when the kid was walking by all of us was like what the did you just get and then that's how it started for us we're creating something that's a little bit more fancy because we got fancy stuff here at bon appetit we're gonna create our own style of sandwich that you can do for the next day especially if you're tired of just making yourself a boring turkey sandwich all right so we got this really nice expensive sourdough batard bread rolled by hand baked the whole nine with the starter just know this cost me seven dollars all right i like to slice it long because it kind of creates a better surface area for it and this side i usually just save for like munching you cut it maybe an inch deep because you want to have that cheese to melt and also have a nice crust i should have put my bread mesh all right so we'll put this to the side add a little bit of butter butter is always great to give nice caramelization i'm gonna turn this down a little bit to 250 so what that's happening i'm gonna add cupid mayo it's japanese mayo i cut it on one side of the bread and you place it down right on the griddle and what you're gonna make here is a great crust right so while that's down you add the american cheese and then i like to add smoked gouda it's very funky and it gives it another depth of flavor profile and then what we're going to do next is we're going to take our chicken which has been braising oof this thing and what we're going to do is we're going to pick a little bit of it and use every single bit of this chicken in this sandwich okay it's just falling apart it's been braising in this vinegar and soy and sugar and the best part about this is you don't tell nobody just take a little piece i mean that's the best part of it right you have to be the first one to taste it i like to add a little bit of the onions in the mix take the chicken lay it down right here right on the top edge to edge make sure every little bite has chicken in it after that you want to give this a little spin and then glaze this thing with this sharp cheddar let the cheese fall on the griddle let everybody know you hit it it's real you know what i'm saying we made it you know put a little bit of that right there boom i checked the bread a little bit needs a little bit more time and what we're gonna do is just add the butternut squash right over the top as you can tell we can make this gourmet meal just with two pancake griddles and a cutting board you know what's that so you flip this bread over here oof look at that thing and what i like to do to is add a little bit more cheese right on that what it creates is a little cheesy crunch situation which one do you want to keep spinning it you know act like you know what you're doing flip it oof now you want to give that side a little bit of cheese press down on it a little bit and you want to keep flipping it nice and keep it nice and brown you know what i'm saying let's turn it up a little bit more let's turn it up a notch no i'm saying let's turn up a notch and then and we're gonna get a nice little see make this for your moms for your wife or your boyfriend they'll live with you forever ever it's been on the griddle now for about five minutes and it's nice and melty and crusty i'm gonna flip it one more time on the other side just to check oh on how it looks and uh it looks amazing and the best parts too is this like little burnt pieces here from the cheap on the cheer you know sandwiches like these you're always cutting a bias not straight down or you know what i'm saying but let's hold it down oh wait before i do that finish it off with a little bit mild on salt over the top i like to use modern salt because a it's fancy and b maldon salt is a huge crystal crystallized salt they drop right into the holes of the sourdough bread so when you bite into the sourdough bread you have these like pockets of like salinity that will give the dish a little bit more heightened flavor profile put it on the bias and then that's it that's your next day chicken adobo grilled cheese sandwich with pickled banana squash clearly one of the best sandwiches i had today and i had a few already the texture of the sourdough holds up to the multiple amounts of fat that this day has from the mayo to the butter the salt you just taste it right up front because it's on the outside tip of the bread the chicken with the vinegar braise and soy sauce gives it another layer the pickled butter squash since we cut it a little bit thicker it's there also super prominent and then the three cheeses it just melts together like a great family i mean this is a great sandwich it can be a base for any other meat that you want to use turkey from thanksgiving to perni and christmas to even the old pollo gesada from take away or even general tao's chicken if you're really about that life so enjoy bon appetit thank you for tuning in peace be vx all day you already know one train my favorite train it's the bronx baby it's like lunchtime too you know so everybody's out hey you want some you hungry you want something this thing is expensive stuff man the first one's free though i got youwhat you really need is uh chicken legs and chicken quarters and they won't hold up might check my check all right i want to do that that's my i want that job what's good what's good it's your boy chef harold can i get a year what's up we are in the bronx kings bridge social club today we are making a grilled cheese with chicken adobo a little bit of butternut squash pickles the reason why i started into cooking is because when i asked my mom for a pair of sneakers she laughed at my face and said go work at mcdonald's so that's what i did and you know the industry's been really good to me it's been 18 years that i've been in it i've worked in per se batard nominee copenhagen to fedora in the west village but the one thing that i really appreciate is because being able to do stuff like this in my neighborhood you know never forget where you come from otherwise you become a you know what i'm saying that's the bottom line all right so let's get to it so chicken adobo is a very traditional filipino dish it's different for every family everybody says their adobo is better than yours so mine is better than yours so what you want to do first is break down the chicken quarters you're going to cut it right in the bone right here i like to keep the chicken fat because it's tasty you season with a little bit of salt and pepper we're using maldon because we're fancy and this is out there for all my fancy chefs black pepper and we're using a pancake griddle because you know this is a cooler way the pancake griddle's been at 400. skin down you want to get that color going that's the best part you want to get a nice sear while that's happening i have another griddle pan working over here a heavy bottom pan and what i want to do is i'm going to start putting oil in there i'm going to go into onions next what you want to do is you want to take half an onion i use a spanish yellow onion it's a lot cheaper than the white onion and what you want to do is give it a nice slice super rough not too crazy put that to the side you get three cloves of garlic what you want to do is you want to just break them and peel it the other thing about adobo is every country has their own kind of dish that represents that country but also represents what you know that country as a whole eats so if you're from the caribbean you know pollo gizado would be like your chicken adobo and for this recipe i add a little bit of ginger because i like that spiciness and that flavor profile so rough chop right what i want to do is add the onions first next i'm adding the garlic and then i'm adding the ginger what you want to do is you want to sweat that out a little bit add a little bit of salt and black pepper to season along the way all right once you're checking on that letting that go deglaze the pan with a little bit of vinegar and filipino food vinegar is very prominent because all of our food has a lot of fats in it and we use a lot of pork in our dishes in my family we like to eat it super acidic next i'm gonna add soy sauce which is kind of the base of the dish and it also kind of showcases the fusion in filipino food where the chinese community was bought into our mix so it's been part of our kind of tradition in the native land in the philippines for over 400 years now next i'm going to add a little bit of the black peppercorns add a little bit of the bay leaf and then next i'm going to add the sugar the sugar is there to counterbalance the whole thing adobo traditionally it will be equal parts soy and vinegar and you can control the salinity by adding a little bit more sugar to your taste and taste profile this comes up to a boil here i use pancake griddles because there's so much wide surfaces on here that's controlled heat all across that i can use it as a flat top so i can sear meat i can boil a sauce all you really need is just an outlet and a plug-in so now i'm going to add the chicken into our broth since it came up the chicken has this great golden color here from the pancake griddle so it creates this caramelization evenly across the skin and we'll let this braise out for about 30 to 40 minutes until it's cooked and adobo it's always good the day after one thing about pancake griddles too is the easy cleanup and they have these little holes right here you can push your excess oil and then now give it another two minutes and then you have another hot surface ready to cook on the griddle yeah we should get some sponsorship because this is nice right whatever this company is this is like the bmw of pancake griddles all right so anyways um while we wait for the chicken to cook we'll get right into making the butternut squash pickle i like to use butternut squash because it keeps the texture when it gets pickled you still have a little bit of bite which is kind of crazy so cut the the top neck part off you know some people they like to take their time to peel this thing but i'm a lazy ass cook so i like to just use my knife you know what i mean so just like an apple and you just peel it back all the way cut it in half and do a half moons you know so use the bear claw method and use your knuckles to guide the knife and i usually cut about 10 centimeters long you want to still give it a little body because if you cut it too thin it'll just dissipate in the pickle right so while i'm cutting the butternut squash i have a hot pan here going i'm going to start adding the pickling liquid the pickle liquid i like to use is uh the three two one method which is the nordic pickle there's three parts water two parts vinegar and one part white sugar the ph level on white distilled vinegar it's a little bit high so i would you know use champagne if you like to be a little bit more uh suave with the pickle or a little bit more softer on the pickle side but for me i like to use white vinegar because i live in the hood and that's all i got you know what i'm saying and what i like to also do is add some aromatics to it so black peppercorns some bay leaf and then a little bit of garlic and since we're trying to be fancy i got a shallot from my little garden that we have here at kingsbury social keep the skin on i'll stir this a little bit just to have the sugar dissipate from the liquid so it can start folding in and when it comes to a boil it's ready to go so while the pickle comes up to a boil let's give this another extra flavor by searing the butternut squash giving it a little bit of color okay and behind me is a art piece done by an artist called tracy168 it really showcases the character of the bronx and it really gives the peace bridge social space a mind of its own and kind of a story of its own for us it's really about showcasing this kind of talent and a sense of what the culture of hip-hop and the culture of the south bronx and the bronx itself can give you let me check on the butternut squash this hue right here is kind of where you want it to be at you know not too dark but still roasted you know and we call this in the industry a kiss you're just kissing it on the other side real quick and then you're gonna pick it up and put it inside the pickle and then we're just gonna put it to the side and once again the griddle is such a great tool because of the easy cleanup so for the pickle pickle for 30 minutes and you can use it right after but if you already want to infuse it you can have it in the pickle for about two hours and you can have a long-lasting flavor profile oh we all right on schedule baby we're on schedule so now i want to tell you a little story about a sandwich that's very famous here in new york city so i grew up in the early 90s and so i've seen a lot in new york city and one of the things that i've seen was the creation of the chopped cheese it was created in east harlem on 110th and 2nd avenue a kid was rushing the deli man to make sure that his burger would cook on time so what he decided to do was started chopping up the meat so it can cook a little bit faster added some onions cheese on top of american cheese and chopped that up put it into a deli roll toasted it put ketchup and mayo added some lettuce tomato and onions and then made the kid the sandwich and then when the kid was walking by all of us was like what the did you just get and then that's how it started for us we're creating something that's a little bit more fancy because we got fancy stuff here at bon appetit we're gonna create our own style of sandwich that you can do for the next day especially if you're tired of just making yourself a boring turkey sandwich all right so we got this really nice expensive sourdough batard bread rolled by hand baked the whole nine with the starter just know this cost me seven dollars all right i like to slice it long because it kind of creates a better surface area for it and this side i usually just save for like munching you cut it maybe an inch deep because you want to have that cheese to melt and also have a nice crust i should have put my bread mesh all right so we'll put this to the side add a little bit of butter butter is always great to give nice caramelization i'm gonna turn this down a little bit to 250 so what that's happening i'm gonna add cupid mayo it's japanese mayo i cut it on one side of the bread and you place it down right on the griddle and what you're gonna make here is a great crust right so while that's down you add the american cheese and then i like to add smoked gouda it's very funky and it gives it another depth of flavor profile and then what we're going to do next is we're going to take our chicken which has been braising oof this thing and what we're going to do is we're going to pick a little bit of it and use every single bit of this chicken in this sandwich okay it's just falling apart it's been braising in this vinegar and soy and sugar and the best part about this is you don't tell nobody just take a little piece i mean that's the best part of it right you have to be the first one to taste it i like to add a little bit of the onions in the mix take the chicken lay it down right here right on the top edge to edge make sure every little bite has chicken in it after that you want to give this a little spin and then glaze this thing with this sharp cheddar let the cheese fall on the griddle let everybody know you hit it it's real you know what i'm saying we made it you know put a little bit of that right there boom i checked the bread a little bit needs a little bit more time and what we're gonna do is just add the butternut squash right over the top as you can tell we can make this gourmet meal just with two pancake griddles and a cutting board you know what's that so you flip this bread over here oof look at that thing and what i like to do to is add a little bit more cheese right on that what it creates is a little cheesy crunch situation which one do you want to keep spinning it you know act like you know what you're doing flip it oof now you want to give that side a little bit of cheese press down on it a little bit and you want to keep flipping it nice and keep it nice and brown you know what i'm saying let's turn it up a little bit more let's turn it up a notch no i'm saying let's turn up a notch and then and we're gonna get a nice little see make this for your moms for your wife or your boyfriend they'll live with you forever ever it's been on the griddle now for about five minutes and it's nice and melty and crusty i'm gonna flip it one more time on the other side just to check oh on how it looks and uh it looks amazing and the best parts too is this like little burnt pieces here from the cheap on the cheer you know sandwiches like these you're always cutting a bias not straight down or you know what i'm saying but let's hold it down oh wait before i do that finish it off with a little bit mild on salt over the top i like to use modern salt because a it's fancy and b maldon salt is a huge crystal crystallized salt they drop right into the holes of the sourdough bread so when you bite into the sourdough bread you have these like pockets of like salinity that will give the dish a little bit more heightened flavor profile put it on the bias and then that's it that's your next day chicken adobo grilled cheese sandwich with pickled banana squash clearly one of the best sandwiches i had today and i had a few already the texture of the sourdough holds up to the multiple amounts of fat that this day has from the mayo to the butter the salt you just taste it right up front because it's on the outside tip of the bread the chicken with the vinegar braise and soy sauce gives it another layer the pickled butter squash since we cut it a little bit thicker it's there also super prominent and then the three cheeses it just melts together like a great family i mean this is a great sandwich it can be a base for any other meat that you want to use turkey from thanksgiving to perni and christmas to even the old pollo gesada from take away or even general tao's chicken if you're really about that life so enjoy bon appetit thank you for tuning in peace be vx all day you already know one train my favorite train it's the bronx baby it's like lunchtime too you know so everybody's out hey you want some you hungry you want something this thing is expensive stuff man the first one's free though i got you\n"