All posts tagged: Sandwiches

The Sandwich Diaries ~ the Meatloaf Sandwich

There’s one important thing to have when making a great meatloaf sandwich Good meatloaf…. and white bread Okay, two things meatloaf, white bread… and mayo bollocks! … three things and pickle chips Dammit! Meatloaf, in a sense, has been around since the Romans. Although with ingredients like finely chopped lamb, pine nuts, rosemary and cream, you ended up with something more “pate-like” than what we call our beloved food of the masses. It wasn’t until WWII that meatloaf truly became part of the working class American diet. Looking to help families stretch their meat rations, numerous government agencies and appliance manufacturers started a campaign to show housewives how to extend meager protein rations to feed a large family. They championed adding stale bread, leftover biscuits, potatoes and rice into minced meat, adding a healthy dose of ketchup and seasonings, and baking it off “roast-style” to create a meat dish that would be fit to grace any Sunday Dinner table. It caught on. And while they were satisfying and filling, they did something much more important. They created leftovers. Leftovers that …

The Hybrid Portuguese Broa

Now, about that loaf… What began as a way to get a better English Muffin, evolved into something even more fantastic than I really could imagine. As you read earlier, I was out to make a modified starter – which we did, and succeeded in that task. What came next was to modify the dough to impart more flavor. To do that, I borrowed a lot from a standard  sourdough recipe utilizing a long slow refrigerated proof and by adding a certain amount of corn flour (superfine milled corn meal) to the mix as well. Tasting the dough, I knew I was on to something. So, I decided to check around through my books and see if there was an actual existing loaf like what I was creating. There is…. kinda… sorta. This is basically a Portuguese Broa loaf. Although mine has the addition of the starter.. and  less corn flour, and there is less sugar than in a traditional loaf…. then there’s the whole 24 to 36 hour cooler rise going on… So…yeah… kinda, but …

Bread Whore ~ The Modern English Muffin

The other week, out of the blue, Jane says, “I’ve been trying to think what this thing is called…” “What thing..” “Breakfasty, brunchy kind of thing” “What’s in it” Poached eggs and an English muffin…” “Oh, it’s an Eggs Benedict.” She thanked me – obviously it had been nagging at her head for days. A couple of days later…. a repeat of the initial Q & A. Then, last week… “What’s that thing again?” “Eggs Benedict… Do you want one?” “Well… yes. If it’s not a lot of trouble.” Trouble… considering the hoops I have to jump through navigating Jane’s growing food allergies, something like an eggy thing shouldn’t be very high up on the difficulty list. However, all English Muffins contain either soy… or unsafe dairy… or an unrecognizable oil… or a combination of all three. So, getting to the Benedict was going to take some work. Trouble… I poked around several recipes.  There are ones that sound and look like thick, doughy pancakes. There are a couple that have you making your own starter – …

The Sandwich Diaries – The Chicken Fillet Sammich

  Ever since they showed up in the malls in the late 70’s, that chicken sandwich has become just about my favorite option for fast food. That slightly sweet coating, that perfect blend of seasoning, that steamy – steamy bun after it stews in those foil pouches… just perfection in a chicky sammich. But whatever they were – these days they’re just an E Ticket to crazytown for us. The chain uses peanut oil which makes them a serious no-no as far as our current allergen list  goes… and then there’s the whole MSG thing. But, I figured there has to be a work-around… and you know – there is! Chik-Fil-A makes no bones about a secret recipe for their coating. They even tell you what’s in it on their site. But, as I have found through scores of trashed copy-cat recipes, it rarely comes out exactly like the restaurant’s version. And to be absolutely fair… unless you are using a pressure fryer, it still wont taste exactly like theirs… but it comes damn close. …

The Sandwich Diaries ~ Egg Salad

Alright, I’m a fan of mayonnaise-based sandwich spreads. Why? Because I’m basically a lazy person. Nothing says quick eats than slicing some of that tangzhong bread, opening a container and spreading on a little (or a lot… in my case) of some ready-made spreadable stuff… Easy peasy – lunch is done. Besides, these days I’ve taken to making my own mayonnaise since I can’t find a full bodied, soy-free mayo that doesn’t taste like Miracle Whip mixed with cole slaw dressing. (I’m more the tart Duke’s, or Hellman’s kind of guy). And while I’m at it… that’s something else that’s kinda cranking my rice krispies.. so to speak. Why can’t companies that do make  a canola oil based mayo, simply use the exact same recipe as their regular mayo – and just substitute the oils. They never do. They want to monkey around with the formulation – change the ingredients – make it sweeter……. As though the American diet doesn’t already have enough sugar floating around in it. Any who…. I’m making my own… … …

The Sandwich Diaries – You Can’t Tuna Piano…

… but you can Tuna Fish. Since I’ve been looking back at some of my favorites in the meat-n-slab-o-bread world, I’d be remiss if I didn’t talk about the Tuna Melt… What? Of course you can combine fish and cheese. Besides, no one really considers canned tuna a fish, anyway. I used to have a friend that vehemently declared he was (ahem) “allergic” to fish… absolutely refused to eat it. However, he lived on tuna fish pizza, tuna sammiches, and lox. One day after watching him make quick work of 2 slices of fishy pie, I confronted him. “Tuna isn’t fish… it comes in a can.” I gave him a black eye. So… Tuna Melt. It’s a bit of a hazy history. Since canned tuna came into being in the US somewheres around 1903 as a way of extending shelf life and feeding the growing industrial machine, recipes and procedures began popping up almost immediately with ways to prepare it. First came the tuna salad. And yes, it’s pretty much the same recipe most people …

Super Bowl – that’s football, right?

Okay, I’m not what you call sporty. I’ve never been really big into any real sport… golf doesn’t count, does it? And I’ve never – ever been able to keep the complicated rules and regulations and e n d l e s s  mind numbing statistics in my head. It’s just not my thing. I was in the band for Pete’s sake – and I’m not talking drum corps or brass section, either. So I don’t do the whole Super Bowl snacks and parties Although if you wanted something that shouldn’t be made into a dip recreated into a multi-layered explosion of bad taste… I’m sure there are people out there doing just that for you. More power to them. However – I did make a ridiculously easy pulled pork. And I guess (if you were so inclined) you could pile it high on some crispity, crunchy torpedo rolls and serve them up next to the 15-layer burrito bowl … with those unnatural red tortilla chips. Plate Fodder Pulled Pork Serves 10 to 15 Ingredients …

The Sandwich Diaries – Beans on Toast

While it’s not a traditional sandwich in the sense that a Reuben or a Club is a sandwich – meat or goodies slapped between 2 or more slices of heaven – but, IF we’re going to consider open faced thingys like a Hot Brown or a Tuna Melt one, then it has to apply to Beans on Toast as well. And no… there’s no real mystery here, it’s pork and beans  – – – on toast. Back about a month ago, Marx Foods had a quick down and dirty little contest on their Facebook page to guess what a particular flower was: it’s a potato flower I guessed right, and for that, Marx Foods sent me a little goody bag of pantry staples as the prize. In it, I got some of these: They’re Mayacoba Beans – Also known as Canary beans, Mayacobas are a pale yellow, dense meat with a thin skin, which makes them a perfect candidate for slow cooking. Their other outstanding quality is that they contain none of the voluminous gas producing qualities of any …

The Sandwich Diaries – Brats and Grilled Onions

Oh, you know you want one…. I could give you the big, rambling story of how I used to make these huddled over a fire, with some homily on the goods and evils of prepackaged sausages…. but you really don’t care. you just want  this… okay, maybe not so much but, definitely… I hear ya… I’m not insensitive.. really… Right then.. Brats and Grilled Onions on Parmesan Toast Serves 4 Ingredients   Saute over medium heat until they look like… THIS!   Pop them in a 350 oven until golden, toasty and brown   When cooked, slice them on the diagonal in 1/4″ slices   Spread a little spicy mustard, then pile on the sausage and onions

Copper River Salmon – Poked and Prodded, The Big Thaw, Part 2

You remember last week when I grilled that Tequila and Lemongrass Salmon? well…. Tequila & Lemongrass Salmon That was only part of the story. There was supposed to be  crispy salmon tacos, ancho roasted salmon and salmon skewers to go along with it for just this glutton-fest of frozen salmon. Only, I spent the morning cleaning two bedrooms, a bathroom, did a little gardening, took a nap, spent an hour in a fog because I took an afternoon nap, mopped the house, made the tequila glaze, and took another nap (leave me alone, I’ve been suffering with a sinus infection)… and then, I was beat… and tired… and didn’t want to do anything except grill a big ole’ piece of salmon. Which left me either lying to you about the other stuff… or going out and buying more salmon to do the other stuff. I got around to it yesterday. Crispy Salmon Tacos When Copper River sent us this last box o’ joy, they suggested we make tacos with it. Honestly? I wasn’t all that …