Roti John~Meat & Egg Bread

This is a popular fusion sandwich made with beef and egg mixture. You can find this street-snack throughout Malaysia and Singapore.

Note: You can substitute beef with chicken and Baguette with hot dog buns.



Roti John

Ingredients

Meat Mixture
1/2 lb (225 grams) Ground Beef
1/2 Cup Chopped Red Onion
2 Cloves Garlic, chopped
1 Tbsp Curry Powder
1 tsp Chili Powder
Sea Salt, to taste

4 Small Baguette (about 7 inches in length)
8 Large Eggs
1/4 Cup Chopped Red Onion
2 to 3 Green Chilies, seeded and chopped
1 Cucumber, thinly sliced
Mayonaise
Maggi or Kimball Chili Sauce
Unsalted Butter, at room temperature
Vegetable or Peanut Oil, for cooking
Freshly Ground Black Pepper

Method

Meat Mixture: Heat a pan or skillet over high heat and add the peanut oil. Mix in the red onion, cook until soften. Then mix in garlic and cook until the mixture is fragrant and sticky.

Add in the ground beef and continue to fry until the meat is almost cooked. Mix in the curry powder, chill powder, and season with sea salt. Stir-fry the meat mixture until browned and crisp. Remove and set aside. .

Make the sandwich: In a small mixing bowl, combine 2 eggs, 3 tablespoons of beef mixtures, some green chiles, red onion, and some sea salt. Mix well. Then slice a baguette in half but not all the way through. Butter both side of the bread. Heat a non-stick pan over medium heat, toast the baguette, butter side down until crisp and golden brown in color. Then lightly coat the pan with vegetable or peanut oil. Pour the eggs and beef mixture, When the egg is almost set, top place the baguette, pressing down lightly with a spatula, and then carefully flip over. Slide the sandwich onto a plate, spread some mayonaise on one side, and child sauce on the other. Then top with some cucumber slices, close the sandwich together and slice into two pieces.

Make 4 Roti John Sandwiches

Mini Philly Cheesesteaks – Winning the Super Bowl Snack Table

Miniaturized sandwiches don’t usually float my boat, or submarine, as they’re almost always not as good as the full-sized versions, but these mini Philly cheesesteaks really captured everything I love about the classic.

Thinly sliced rib eye is traditionally used, and it’s fried and chopped on the grill, before meeting cheese and bread. Since we’re going to “grill” these in the oven, we’ll use a nice, juicy skirt steak instead, which has a big beefy flavor, and great marbling.

It will brown up around the edges, yet stay moist and tender because of the fat and connective tissue. I also really enjoyed the double shot of the sliced provolone and provolone “cheez whiz,” which provided a great creamy, richness. The peppers and onions brought everything together, and long story short, I ate the whole tray.

This was great hot, warm, and cold, and that alone makes it a perfect choice for your Super Bowl snack spread. Also, stay tuned for the quick and easy pickled pepper and onion relish recipe I mentioned in the clip. I hope you give these mini Philly cheesesteaks a try soon. Enjoy!

Enough for about 48 mini Philly cheesesteaks:

12 ounce skirt steak, or flap meat, or rib eye, or NY Strip

salt and freshly ground black pepper to taste

1/2 cup of pickled pepper and onion relish (stay tuned for video), OR 1/2 cup of sautéed onions and sweet peppers

*once mixed, be sure to taste and salt the final diced steak mixture!

For the “cheez whiz” sauce:

2 generous tablespoons flour

2 generous tablespoons butter

1 cup cold milk

pinch of nutmeg

pinch of cayenne

salt to taste

2 thick slices provolone cheese (about 2 to 3 ounces), torn up

48 slices of baguette

sliced or grated provolone to top the cheesesteaks

Once assembled, bake at 400 for 12 to 15 minutes, or until cheese is browned

Malaysian Style Sardine Sandwich

This is a budget-friendly and nutritious Malaysian Style Sardine Sandwich recipe. It’s made with canned sardines in tomato sauce, which usually originates from South East Asia. The smell of these fishes can be overwhelming for many; but, that can be easily negated with proper amount of seasonings and fresh ingredients. Like the ones used to make these very tasty sandwiches. Besides being rich in omega-3 fatty acids, sardines are also a good source of vitamin D, calcium, B12, and protein. So, you may want to give them a try!

NOTE: This is an updated post with a video cooking guide. {Original post published on 02/07/12}




Malaysian Style Sardine Sandwich

Ingredients



1 Loaf of Slice Sandwich Bread
1 English Cucumber, thinly sliced
Thin Omelette (6 eggs)
Unsalted Butter, at room temperature (optional)


Filling
2 Can (215g/7 ½ oz each) Sardines in tomato sauce, removed bones

½ of Medium-Size Red Onion, finely diced

2 Fresh Red Chili, seeded and finely sliced
4 to 5 Kalamansi Lime or 1 Big Lime, juiced

Freshly Ground White Pepper
Sea Salt




Method



In a large bowl combines the sardines with the tomato sauce, onion, chili, lime juice, and season with generous amount of white pepper and some sea salt.

To serve, butter the bread, lay a piece of thin omelette, spread some sardine filling, layer with cucumber, and top with another piece of bread. Serve immediately with some fries or chips.

Serves 4 to 6

The Cornish Pasty – Going to Fall Down a Mineshaft? This is the Meat Pie For You!

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That’s because to make this to its original, and very sturdy specifications, you’re forced to over-mix the dough…a cardinal sin that literally gives pie makers nightmares.

Like any pastry dough, we’re just adding just enough ice water to bring everything together, but unlike classic pie dough, we’re going to knead the mixture for a couple minutes past that point.  Thanks to a little thing called muscle memory, this is not going to be easy for some of you.

Get over it; because once you taste and feel the final product, it will all make sense. The tougher, but not tough dough is the perfect delivery system for the meaty filling. Speaking of which, I went with a fairly traditional version, and provided the recipe below, but this great crust will work with all sorts of stuffings.

You could use cooked meat in these, but part of what makes them so good, is how the raw ingredients cook in their own juices, while encased in the tasty dough. I can’t imagine many things that wouldn’t be great in these.

By the way, this recipe is dedicated to my mother-in-law Peggy, who requested it about five years ago. It was one of her favorite foods growing up, and I’m curious to hear how close I got. I hope you give this easy, and delicious meat pie a try soon. Enjoy!

Ingredients for 4 Cornish pasty

4 cups bread flour (mine weighed in at 1-lb 2-oz)

2 oz (4 tbsp) cold butter

3 oz (6 tbsp) cold lard

1 1/2 tsp salt

about 2/3 to 3/4 cup ice water, or enough to just bring dough together (start with about 1/2 cup, and then drizzle in more as needed)

For the steak filling:

12oz cubed beef skirt steak

1/2 cup diced onions

1 cup diced gold potatoes

1/3 cup diced turnip

1 1/2 tsp salt

1 tsp freshly ground black pepper

pinch of cayenne

2 tbsp butter, cut into 8 thin slices

For the egg wash:

1 large egg, beaten with 1 tsp water

- Bake pasties at 350 F. for about an hour or until browned and bubbly

The Chinese Hamburger ~ Rou Jia Mo

So, this is my take on popular Chinese Hamburger ~ Rou Jia Mo. It's a sandwich made with Chinese-style hamburger bun and filled with braised pork belly. They are simply delicious! Please check out my video tutorial on how to make these sandwiches at home.




The Chinese Hamburger ~ Rou Jia Mo

Ingredients

1 Recipe Chinese Hamburger Buns
1 Recipe Braised Pork Belly With Soy Sauce
1 Cup Chopped Chinese Celery

Ingredients (Braised Pork Belly With Soy Sauce)
2 lbs (about 900 g) Pork Belly, cut into ¾ inch chunks
1 inch piece Galangal, sliced
1 inch piece Ginger, sliced
1 Bulb Garlic, whole
6 to 7 Tbsp Malaysian Dark Soy Sauce (Caramel-Cheong Chan Brand)
2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Rock Sugar
2 Tbsp Peanut Oil
3 (750 ml) Cups of Water
1 ½ tsp Sea Salt or to taste

Method

Bring a pot of water to a boil. Add pork belly chunks. Let it parboiled for 8 to 10 minutes. Then remove the meat, rinsed and drained well.

Heat a large casserole over high heat, add oil, and stir-fry the galangal, ginger, and garlic r until fragrant, about 20 to 30 seconds. Add meat and fry for a few minutes until the meat is well browned on all sides. Mix in the dark soy sauce, soy sauce, oyster sauce, stir until all the meat are coated with the sauce. Add the rock sugar, water and bring it to a boil, lower the heat, cover the casserole with a lid and simmer for about 4 1/2 to 5 1/2 hours, or until the meat are soft. Skim off excess oil and serve warm with hamburger buns.

Pastrami-Spiced Duck Breast "Reuben" – Prepare to Open Face

I first tasted pastrami-spiced, smoked duck breast about 15 years ago, and ever since I’ve wondered how it would be used in a classic Reuben sandwich. I never got around to actually trying it, but this is close, and I’m going to say, way, way better.

This was one of the more delicious and interesting duck breast preparations I’ve had in a very long time. The pastrami spices are perfect with the duck meat, and the crisp, cheesy rye was a worthy base.  The quick slaw and mustard dressing helped balance the richness, and like I said in the video, the final results were stunning.

The key here, as it is with any duck breast recipe, is to not overcooked meat. I like to go about five or six minutes on the skin side, until nice and crusty, and then turn it over and continue until the breast springs back under your touch. Obviously, the cooking times I mention in the video will depend on how large the breasts are. Mine were about 5 ounces, which I found to be the perfect size for this.

If you’re using a thermometer, you’ll want to shoot for about 135–140 internal temperature. This will give you gorgeous, pink, juicy meat, that will rival the finest steak. If you can get past the idea of eating a sandwich with a fork and knife, I really hope you give this amazing pastrami-spiced duck breast Reuben a try soon.  Enjoy!

Ingredients for two portions:

2 duck breast, boneless, skin-on (mine were 5-oz each)

For the rub:

1 tbsp olive oil or more as needed

1 tbsp ground black pepper

2 tsp ground coriander

1 tsp smoked paprika

1 tsp kosher salt

1/2 tsp dry mustard

pinch cayenne

For the Reuben:

2 slices rye bread

1/4 cup grated Swiss cheese

1 tablespoon reserved duck fat

2 cups chopped Green cabbage

2-3 tablespoons Russian or Thousand Islands dressing

2 tablespoons mustard dressing (see recipe below)

Mustard dressing:

2 tablespoons Dijon mustard

1/4 cup sherry vinegar

1/2 cup olive oil

salt and pepper to taste

Beef Banh Mi

Using the Crispy Garlic Butter Oil and Daikon Carrot Pickles which I made earlier, I prepared this tasty Beef Banh Mi or Vietnamese Sandwich filled with saute beef with onion. I topped it with lettuce, cucumber, tomato, basil, scallion, coriander, green chili, and it's delicious!





Beef Banh Mi

Ingredients

2 Pieces (about 600 grams) of Beef Sirloin or Ribeye Steak, thinly sliced
1 Large White or Yellow Onion, peeled & sliced
2 to 3 Tbsp Light Soy Sauce
2 to 3 Tbsp Fish Sauce
2 to 3 Tbsp Sugar
Black Pepper
4 (About 6-inches) Vietnamese-Style Baguette
Crispy Garlic Butter Oil
Mayonnaise
Sriracha
Daikon & Carrot Pickles
Cucumber
Tomatoes
Red or Green Leaf Lettuce
Cilantro
Asian Basil
Green Chilies, sliced

Method

Heat a large cast-iron or non-stick pan over high heat until very hot. Add 1 Tbsp of crispy garlic butter oil to the pan, and a portion of the beef. Sauté the beef and mix a portion of onion. Season the beef with soy sauce, fish sauce, sugar, and some black pepper. When all the ingredients are sizzling fragrant and delicious,, remove from the heat and serve immediately.

Banh Mi/Sandwich: Lightly toast the baguette, sliced lengthwise, and hollow out the bread. Brush with crispy garlic butter and spread some mayonnaise. Fill one side of the baguette with lettuce, beef, daikon and carrot pickles. The fill the other side of the baguette with cucumber, tomatoes, and season with sriracha, black pepper and top with cilantro, basil, and green chilies. Sliced the sandwich into half, if desired. Serve the sandwich immediately.

Beef on Weck, Part 2: The Meat Within

As promised, this is how I do roast beef for "beef on weck." In episode one, we made the weck rolls, which are awesome, but become significantly more so when filled with freshly roasted beef and horseradish. And, don't even get me started on the au jus.

There are many cuts of beef used for this, including top round, rump roast, and brisket, but I like to use a nice thick top-sirloin roast. Instead of cooking it in the oven, I like to pan-roast this on the stovetop. There are many advantages to this approach. Since top sirloin roasts are only a couple inches thick, they cook relatively fast. They're also tender, flavorful, and because of their shape, very easy to slice thinly, which is one of the keys to this amazing sandwich.

As far as the au jus goes, it’s only going to be as good as the beef broth or stock you use, but I have a great tip regarding where to find the nice stuff. Most of your higher-end grocery store chains, which have in-house butchery departments, usually sell homemade stocks in the frozen food section.

It makes sense, since there are so many bones and meat scraps available. Not only are these products usually high-quality, they’re also pretty affordable, so check there before you use something out of a carton.

Anyway, thanks for your patience, and I really hope you try both recipes, and experience Buffalo’s best-kept, and most delicious secret. Enjoy!

Ingredients for 4 Beef on Weck sandwiches:

1 tablespoon vegetable oil

2 pound top-sirloin roast

salt and pepper to taste

2 or 3 teaspoons flour

2 1/2 cups good quality beef broth
2 tsp aged balsamic vinegar, or to taste

4 kummelweck rolls

extra hot prepared horseradish, as needed

serve with chips or fries, and pickles

Beef on Weck, Part 1: The Kummelweck Roll – You’ll Be Thirsty for More

Welcome to the first of a two-part series on one of this country’s most delicious unknown sandwiches, the "Beef on Weck." This simple, but brilliant creation features thinly sliced, horseradish covered, roast beef, piled high on a freshly baked kummelweck.

The roll's fragrant caraway seeds and coarse salt are a perfect accent, and when you add a steaming ramekin of fresh beef jus for dunking, you’ll understand why this is the pride of Western New York. Sorry, chicken wings.

As legend has it, a pub owner in Buffalo, New York created the sandwich, hoping the salty rolls made by a local German baker would help increase drink sales. That sounds about right, and I do have it on very good authority that beef on weck works well with beer.

So, even if you’re not into roast beef, I still recommend you give these great sandwich rolls a try soon. And, if you are into roast beef sandwiches, I invite you to stay tuned for what I believe is America’s finest example. Enjoy!

Ingredients for 12 Kummelweck Rolls:

1 envelope active dry yeast (2 1/4 tsp)

1 cup warm water (105 F.)

2 tbsp vegetable oil

1 tbsp sugar

1 1/2 tsp salt

1 large egg white

1 generous tsp honey

*3 1/4 cups all-purpose flour total (use 1/2 cup with yeast and water to start recipe)

* I mentioned a dough tip during the video, and that has to do with not adding all the flour at once. I like to add about 80% of the flour called for, and then continue adding small amounts as the dough kneads, until I have the perfect texture.  You want a soft, fairly sticky dough that pulls off the sides of the bowl clean.

For the topping:

1 large egg white beaten with 2 tsp water

coarse grain sea salt

caraway seed

- Bake at 425 F. for 18-20 minutes

Tuna Croissant Sandwich

This is family favorite Tuna Croissant Sandwich recipe, warm croissants filled with good-quality canned tuna with lots of veggies, and season with mayonnaise, lemon juice, sea salt and black pepper. Try it!




Tuna Croissant Sandwich

Ingredients

6 Croissants
Green Leaf Lettuce, washed and dried



Tuna Salad

2 Can (142g/5 oz each) Solid White Tuna In Water, drained and flaked

½ of Medium-Sized Red Onion, finely diced

1 Red Chili, finely chopped

½ of Large Red or Green Bell Pepper, finely diced

1 Ripe Tomato, seeded and diced

1 Lemon, juiced or to taste

5 Tbsp Mayonnaise

Sea Salt
Freshly Ground Black Pepper



Method



In a large bowl, combine the tuna, onion, chili, peppers, tomato, lemon juice, mayonnaise, and season with salt and pepper. Let the tuna salad rest for at least 10 minutes before serving.

To serve, lay a piece of green lettuce in the croissant and spoon some tuna salad over it. Serve immediately.



Serves 4 to 6

Teriyaki Chicken Buns

This fabulous Teriyaki Chicken sandwich filling is perfect in freshly steamed Chinese Buns or Gua Bao.





Teriyaki Chicken Buns/Sandwiches

Ingredients

12 pcs (about 800 grams) Boneless & Skinless Chicken Thigh, cut into 2 to 3 pcs each

Teriyaki Sauce
8 Tbsp Soy Sauce
6 Tbsp Sake
4 Tbsp Mirin
2 Tbsp Sugar

1 Recipe Chinese Steamed Buns
1 Bunch Scallion/Green Onion, cut into 1 ½ to 2 inches segment & finely sliced
I Bunch Fresh Coriander
2 Cucumber, thinly sliced
1 Cup Roasted Peanut, chopped
Sweet Sauce/Tim Cheong (Store-bought)

Method

Sauce: Combine all the ingredients and mix until the sugar dissolved.

Heat a cast-iron pan or heavy-bottom pan until very hot. Add some oil, and
place the chicken in the pan and cook until golden brown on both sides. Push the chicken aside, and remove some of the oil with a paper towel. Then spoon some Teriyaki sauce over the chicken. Bring the sauce to a boil and mix well with the chicken. When the sauce has thickened and coated with the chicken, remove the chicken from the pan.

To serve: Brush the inside of the buns with some sweet sauce and stuff with cucumber slices, chicken, scallion, coriander, and peanuts. Serve immediately.

Makes 12 Teriyaki Chicken Buns

Fresh Spring Rolls With Grilled Lemongrass Shrimps

These Fresh Spring Rolls With Grilled Lemongrass Shrimps are delicious served with peanut sauce.





Fresh Spring Rolls With Grilled Lemongrass Shrimps

Ingredients

1 lb (18 to 20) Medium-Size Shrimps, peeled
1 Stalk Lemongrass, bruised
2 Cloves Garlic, chopped
1 Tbsp Fish Sauce
2 tsp Sugar
1 tsp Chili Flakes
2 tsp Peanut or Vegetable Oil
12 pieces Rice Paper
Asian-style Coleslaw
1 Cup Mint Leaves,
1 Cup Asian Basil
¼ Cup Fresh Coriander Leaves
1 Head Red Leaf Lettuce
1 ½ Cup Bean Sprouts, blanched
¼ Cup Chopped Peanuts, optional
Peanut Sauce, for dipping

Method

Combine the shrimp, lemongrass, garlic, fish sauce, sugar, chili flakes and oil in a bowl. Set aside to marinate for 20 minutes.

Prepare the grill for direct heat. Grill the shrimp until just done, about 2 to 3 minutes. Remove the shrimps and let cool slightly, and cut each shrimp in half, lengthwise.

Make the Spring Rolls: Filled a shallow pan with water. Briefly dip each sheet of rice paper into the water. Remove and place on a board and dry with a damp cloth. Arrange 3 pieces of shrimp halved, cut-side up. Place some coleslaw (below the shrimps) bean sprouts, mint leaves, coriander leaves, basil leaves, peanuts, and lettuce. Roll-up the rice paper, fold the sides, and roll-up tightly, and pressing to seal.

Lemongrass Beef And Shrimp Burger

This is a delicious Asian-inspired burger, served with Asian style coleslaw and Lemongrass Aioli. The combination of beef and shrimp, together with lemongrass, galangal, and chili makes this an exciting change from the traditional beef burger. Do give this recipe a try on your next BBQ.





Lemongrass Beef And Shrimp Burger

Ingredients

500 grams Ground Beef
150 grams, Peeled Shrimps, chopped
1 Tbsp Peanut or Vegetable Oil
1 Large Yellow Onion, chopped
1 ½ tsp Minced Garlic
¾ tsp Ground Lemongrass
½ tsp Ground Galangal
1 tsp Chili Flakes
2 tsp Sugar
1 Tbsp Fish Sauce
1 Large Egg
1 tsp Sea Salt

4 Burger Buns
Lemongrass Aioli
Asian Style Coleslaw
Some Fresh Coriander
Freshly Ground Black Pepper

Method

Heat 1 Tbsp of the oil in a pan over moderate heat. Add the onion and stir until softened, about 2 minutes. Transfer to a bowl.

Combine the ground beef, shrimps, cooked onion, garlic, egg, lemongrass, galangal, chili flakes, sugar, and fish sauce. Let the mixture marinate in the fridge for about 2 hours. When ready to serve, divide the meat into 4 equal patties. Shape the patties slightly bigger than the size of the burger buns.

Prepare the grill for direct cooking. Grill the patties for about 3 minutes on each side, or until fully cooked. Meanwhile, toast the buns lightly and set side. To serve, spread some lemongrass aioli, place the burger patty on the bun, top with Asian style coleslaw, freshly ground black pepper, and coriander. Serve immediately.

Classic Split Top Hot Dog Buns – How We Should Be Rolling

When we posted our hamburger bun video last year, I received a bunch of requests for hot dog buns. My first thought was, just take the same dough and shape it into logs instead of rounds. I mean, come on…how hard is that? Turns out, that was just the grocery store talking. I’d been so used to eating those insipid side-split rolls, it took seeing a photo of a lobster roll to remember what a real hot dog buns are supposed to be like.

Don’t get me wrong; if you hand me a hot dog at the ballgame, it’s not like I’m going to throw it back in your face (unless you have Dodger face paint on), but given the choice, this butter-crisped, split-topped bun is the way to go. Thanks to its genius design, the meat and fixings go in the top, which leave three relatively flat sides to toast in butter. How this thing never got patented is the real mystery.

Just be sure to either buy hot dogs large enough to fit your homemade buns, or adjust the size of your rolls to match your favorite wiener. I’m sorry, but people who put short hot dogs on the long buns, and then pinch off the ends of the bread, should be put in jail. Not for life, but at least 3 to 5 years.

You can also make the same number of rolls as you have hot dogs, which apparently is the kind of calculation the hot dog bun industry can’t quite master. Okay, hot dogs come 10 in a package, so let’s do the buns in packs of 8. Seriously, what’s wrong with these people? Anyway, math aside, I hope you give these old-fashioned, split top hot dog buns a try soon. Enjoy!

Please Note: As I mention, this is the exact same dough as our hamburger bun recipe. Click here to watch the official dough video! 

Ingredients to make 8-10 hot dog buns:

1 package (2 1/2 tsp) dry active yeast (I used Fleischmann's “RapidRise” Yeast)

1 cup warm water (105 F.)

1 large egg

3 tablespoons butter

3 tablespoons sugar

1 1/4 teaspoons salt

1 pound all-purpose flour (*about 3 1/2 cups)

*Note: add a 1/2 cup of the flour to the yeast and water, and then the remainder before kneading

Bake at 375 degrees F. for about 20 minutes, or until golden-brown

Grilled Brie & Pear Sandwich and a Great Excuse to Make One

This grilled brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bored food bloggers, and cheese industry marketing cartels…I’m looking at you, Wisconsin. 

No matter its origins, this cheesy, savory/sweet, flavor bomb is probably my favorite non-traditional grilled cheese sandwich.

If you’re going to do this, don’t get scared and omit the pepper and thyme. This is required to tip the sweet/savory scale toward the later. Just add a tiny bit your first time, and work up from there. By the way, this grilled cheese was inspired by a cold pear and brie sandwich I had at a café many years ago, and I’ve been doing it hot ever since.

Butter is kind of a key here. It looks like a lot, but you want a seriously crispy crust to fully enjoy the soft, warm cheese and sweet pear. So, if you’re celebrating National Grilled Cheese Sandwich Day, like any normal person who spends any time on Twitter is, then I hope you consider giving this buttery beauty a try. Enjoy! 

Chicago Italian Beef “Stew Meat Edition” – The Deep Dish Pizza of Sandwiches

I’ve always wondered how stewed beef would work instead of the traditional sliced roast beef for Chicago’s famous Italian Beef Sandwich, which is kind of weird, since I’ve only had the classic version a few times, and never actually made it myself. 

I figured if you’re going to roast a hunk of beef, then slice it and put it back in the juices, why not just cook the meat in a broth to begin with? How had the fine people of Chicago not thought of this obvious adaptation? Were the same people running the Cubs also in charge of civic recipe improvements? Was Kanye West somehow to blame? And another thing; why the hell would the Bears give Jay Cutler that new contract?

Anyway, once I finished my mad experiment, I realized that this wasn’t an improvement on an old sandwich at all; it was just a new sandwich. While the flavors are similar, the texture and overall mouthfeel of this sandwich is completely different. It’s much closer to pulled pork in that respect, but delicious nevertheless.

So, while this ended up not being the Chicago Italian beef breakthrough I had hoped for, it did make for a fine lunch, and if you’re looking for a manly hand-meal for your next shindig, I hope give this tasty, and very juicy sandwich a try. Enjoy!

Ingredients for 4 large sandwiches:

1 1/2 or 2 pounds beef chuck, cut in 2-inch chunks, seasoned with salt and pepper to taste

1 tbsp vegetable oil

6 cloves garlic, sliced

1/4 tsp red pepper flakes. to taste

1 tbsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1 tsp freshly ground black pepper

1 1/2 tsp salt or to taste

1 bay leaf

2 tbsp white vinegar

3 cups chicken broth, or enough to cover meat by an inch

4 crusty sandwich rolls

1 cup drained Giardiniera (pickled vegetables), chopped into a relish

- Brown meat and simmer covered in the remaining of ingredients until tender

The Shooter’s Sandwich – Tally Ho Indeed

Even though this trendy shooter’s sandwich has been requested many times, I’ve resisted making one because I’ve always felt there were better handheld delivery systems for steak and mushroom ingestion. Like a panini for example, or maybe even a cheesy quesadilla; but pressed into a cold, hard wedge?

Then, I had an incredibly small epiphany. I ran across the origins of the shooter’s sandwich online, and realized I might have been missing the point. This wasn’t something you make for just any lunch; it was something you make to take on a foxhunt (or what you Americans call a “tailgate party”).

I can’t remember the last time I was on a foxhunt, but after giving this a try, I can see the advantages of this very filling, very flavorful, and very sturdy sandwich. But, as I stressed in the video, you really need a couple huge steaks to make this work. Even cooked slightly pass medium, this was okay, but another half-inch of tender, pink meat would have made the whole affair significantly better.

So, I guess if I were going on a long hike, or out for a relaxing day of shooting innocent foxes, I would consider making this again, but while I tucked in, I have to admit, I’d probably be dreaming about a steaming hot, steak and mushroom hoagie. Enjoy!

Ingredients for 8 Portions:

(Note: I didn’t measure anything, ‘cause it’s a sandwich, but these should be close enough.)

For the mustard sauce:

3 tbsp Dijon mustard

1 tbsp extra hot horseradish

1 tbsp mayo

For the mushrooms:

1 tbsp olive oil

1 tbsp butter, divided

1 1/2 pound button mushrooms

salt and pepper to taste

cayenne to taste

1/2 cup minced shallots

2 tbsp brandy or sherry

The rest:

2 at least 16 to18-oz well-trimmed beef steaks (rib eye, NY strip, or top-sirloin are best choices, in that order). Seared in some vegetable oil.

salt and pepper to taste

3-4 oz fine pate, optional

1 round loaf of crusty bread

Cheesesteak Sandwiches

What do you get if you add beef and cheese? I say, it's a comfort food at its best! Try this Cheesesteak Sandwiches recipe, marinated with store-bought fajita seasoning. Also, don't forget to check out my cooking video and please subscribe. Thanks.






Cheesesteak Sandwiches

Ingredients

2 lbs (+-890 g) Rib-Eye Steaks, thinly sliced (about 1/8 inch thick)

3 Tbsp Fajita/Steak Seasoning

2 Red Bell Peppers, cut into strips

1 Green Red Peppers, cut into strips

1 Large White Onion, thinly sliced
250 to 300 grams Shredded Monterey Jack Cheese 

Olive Oil
Sea Salt
Black Pepper
3 Medium Size Baguette, toasted and halved

Method



Season the beef slices with 1 tablespoon of the Fajita seasoning together with 1 tablespoon of olive oil, and let it marinate for about 20 to 30 minutes. Divide the meat into 3 portions.



Heat a large cast-iron or non-stick pan over medium heat until hot. Add 2 Tbsp of olive oil, peppers, onions, and sauté until the onions are softened, about 6 to 7 minutes, and push it on one side of the pan.

Add about 1 tablespoon of oil to the pan, and a portion of the beef. Sauté the beef and season with sea salt and extra Fajita seasoning. For one serving, remove half of the vegetables and beef. Mix the rest of the vegetables and beef together, and top it with cheese and some black pepper, if desired. Cover with a lid until the cheese is melted. Place the cheesesteak on a half of a toasted baguette.

Makes 6 sandwiches

5-Minute Breakfast Sandwich

Everyone loves a quick and good breakfast. Needless to say, it's the most important meal to start your day. My family loves this "5 Minute Breakfast Sandwich"; it's a simple combination of egg, bread, cheese and salami. I created this recipe for my two grown kids, so they could have a wholesome breakfast before school. I have also included a step-by-step video guide. So, enjoy the video and thanks for watching.

5-Minute Breakfast Sandwich

Ingredients

1 Tbsp of Vegetable Oil
2 Large Eggs 


1 Tbsp Chopped Chives
A Big Pinch of Chili Flakes

Sea Salt

Freshly Ground Black Pepper
1 Hamburger Buns

3 Tbsp Shredded Jack Cheese

Method

Heat a non-stick pan over medium heat coat with vegetable oil. Pour the eggs, break the yolk, and sprinkle chopped chives, chili flakes, sea salt, and black pepper. When the egg is almost set, top with cheese and place the buns, pressing down lightly with a spatula, and then carefully flip over. Place salami and cheese on one half of the bun and top with other half of bun. Cook until the cheese has melted.

Slide the sandwich onto a plate lined with greased proof paper or paper towel. Serve warm.

Sorta Porchetta

One of my all-time favorite street foods in San Francisco is Roli Roti’s famous porchetta sandwich, served at the Ferry Plaza Farmers Market. For those of you not familiar with the perfection that is the porchetta, it's a loin, and possibly other cuts of heavily seasoned pig parts, wrapped inside a pork belly, which is then roasted until the inside is tender, and the outside is crispy and crackling. It’s then sliced and served on a crusty roll with salsa verde.

It’s insanely good, and something I've always wanted to try doing at home. Of course, a real porchetta feeds like 20 people, so I wanted a version that would be better suited for a smaller group. 

I decided to try using a small pork shoulder roast. The plan was to mimic the same flavors, but cook it more like pork loin, instead of the usual fork tender, falling apart state we associate with this cut. Pulled pork was not what I was after here.

It worked wonderfully, although you do need to slice it nice and thin. We’re only cooking this to 145 F. which is not high enough a temperature to break down all that connective tissue. All in all, I thought it was a very successful experiment, especially when you consider how much we scaled this down. 

What it didn’t feature however, was that crispy skin, also known as “the best part.” I wish I’d thought of it before I finished the video, but what I should have done was fried up some diced pancetta (un-smoked Italian bacon) until it was perfectly crispy, and topped the sandwich with that! That would have put this already fine faux-porchetta over the top! I hope you give this a try soon. Enjoy!

Ingredients for 4 very large portions:

2 1/2 pound boneless pork shoulder roast, butterflied open, and slashes made all over the connective tissues

olive oil as needed

1 tbsp kosher salt (2 tsp for inside, and 1 for out)

1 tbsp black pepper

2 tbsp chopped sage leaves

2 tbsp chopped rosemary

6 cloves minced garlic

zest from a large orange

2 tsp fennel seeds, crushed

- Stuff, tie, salt, and refrigerate uncovered for 24 hours

- Roast at 450 F. for 15 minutes

- Reduce heat to 250 F. and roast another hour, or until an internal temp of 145 F.

For the vinegar sauce:

1/2 anchovy fillet

1 tsp hot chili flakes or to taste

1/4 cup white wine vinegar

1/4 cup freshly chopped Italian parsley

Bonus How to Butterfly Meat for Rolling Video!