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

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

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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! 

 

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! 

 

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Sandwiches With Avocado

1. ABC Sandwich(Avocado, Bacon, Crab)

Products needed for 8 serves:

2 tablespoons mayonnaise2 tablespoons sour cream1 teaspoon lemon juice8 slices cooked bacon8 pieces imitation crab1 teaspoon chopped celery1 teaspoon chopped radish1 middle sized, peeled and chopped avocadobutterlettuce leaves6 cherry tomatoes, cut into slices16 slices of bread

Preparation:

Mix the mayonnaise, the sour cream and the lemon juice and stir to smooth sauce. In a case that you want to reduce the calories, use low fat mayonnaise and replace the cream with yoghurt. Make another mixture from the crab, the celery, the radish, the avocado and a teaspoon of salt. Toast the bread slices under broiler and spread with butter to remain them soft. Spread the one slice with mayonnaise mixture and place a slice of bacon, a leave of lettuce and a piece of tomato. Then cover with another slice of bread, spread with avocado mixture.

2. Guacamole chicken sandwich

Products needed:

2 hamburger buns2 boneless skinless boiled chicken breasts1 avocado sliced lengthwise2 pickles sliced lengthwise4 tomatoes sliced lengthwise1 half onion sliced into rounds2 slices grilled bacon2 slices of Cheddar cheese2 tablespoons bread crumbscorn oil for frying

For the guacamole:

1 avocado mashed with spoon1 chopped tomato1 half onion slices into small bits1 lime1 tablespoon chopped cilantro1 teaspoon saltchili sauce by choice

Preparation:

First of all, take care of the chicken. Season it as desired and cut into slices. Heat the corn oil into a pan and fry the chicken meat rolled with bread crumbs in addition.

It is time for the guacamole. In a big bowl mix the mashed avocado with salt and lime juice. Stir well and add the chopped tomatoes, the onion, the cilantro and the chili sauce. Chop to a smooth texture and put in the fridge for a while.

Toast the bread, spread with the guacamole and place over chicken, pickles, tomatoes, onion rounds, a slice of cheese and a slice of bacon.

The second recipe needs a little more time for preparation, but the result will make it your favourite. You can add avocado slices or pasta in every other sandwich that you made. Use this amazing product of Mother Nature in the hot summer days to take some important nutritions and decrease the levels of bad cholesterol.

Miss Jones loves to cook and the experimets in the kitchen are something normal for her. That's way she decided to share some of her favourite sandwich recipes for the summer. Monica is working as carpet cleaner kennington and often bring her colleagues something delicious to eat.

1. ABC Sandwich(Avocado, Bacon, Crab)

Products needed for 8 serves:

2 tablespoons mayonnaise2 tablespoons sour cream1 teaspoon lemon juice8 slices cooked bacon8 pieces imitation crab1 teaspoon chopped celery1 teaspoon chopped radish1 middle sized, peeled and chopped avocadobutterlettuce leaves6 cherry tomatoes, cut into slices16 slices of bread

Preparation:

Mix the mayonnaise, the sour cream and the lemon juice and stir to smooth sauce. In a case that you want to reduce the calories, use low fat mayonnaise and replace the cream with yoghurt. Make another mixture from the crab, the celery, the radish, the avocado and a teaspoon of salt. Toast the bread slices under broiler and spread with butter to remain them soft. Spread the one slice with mayonnaise mixture and place a slice of bacon, a leave of lettuce and a piece of tomato. Then cover with another slice of bread, spread with avocado mixture.

2. Guacamole chicken sandwich

Products needed:

2 hamburger buns2 boneless skinless boiled chicken breasts1 avocado sliced lengthwise2 pickles sliced lengthwise4 tomatoes sliced lengthwise1 half onion sliced into rounds2 slices grilled bacon2 slices of Cheddar cheese2 tablespoons bread crumbscorn oil for frying

For the guacamole:

1 avocado mashed with spoon1 chopped tomato1 half onion slices into small bits1 lime1 tablespoon chopped cilantro1 teaspoon saltchili sauce by choice

Preparation:

First of all, take care of the chicken. Season it as desired and cut into slices. Heat the corn oil into a pan and fry the chicken meat rolled with bread crumbs in addition.

It is time for the guacamole. In a big bowl mix the mashed avocado with salt and lime juice. Stir well and add the chopped tomatoes, the onion, the cilantro and the chili sauce. Chop to a smooth texture and put in the fridge for a while.

Toast the bread, spread with the guacamole and place over chicken, pickles, tomatoes, onion rounds, a slice of cheese and a slice of bacon.

The second recipe needs a little more time for preparation, but the result will make it your favourite. You can add avocado slices or pasta in every other sandwich that you made. Use this amazing product of Mother Nature in the hot summer days to take some important nutritions and decrease the levels of bad cholesterol.

Miss Jones loves to cook and the experimets in the kitchen are something normal for her. That's way she decided to share some of her favourite sandwich recipes for the summer. Monica is working as carpet cleaner kennington and often bring her colleagues something delicious to eat.

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Warm Goat Cheese & Peach Tartine – Open Face, Insert Summer

I usually don’t mention the time of year during these videos, since I have no way of knowing when someone will actually view them, but when it came to this goat cheese and peach tartine, I couldn’t help myself. For me, this is summer on a slice of bread. My apologies to those of you reading/watching this in February.

August is national goat cheese month (no, I don’t know who decides these things), and what better way to enjoy chèvre than by topping it with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and black pepper to keep things interesting, and you’re looking at a very special treat. Just make sure to use stale bread.

As I bemoaned in the clip, I used a fresh loaf, which while perfectly delicious, wasn’t perfect. Staler bread would have produced a crunchier stage for our co-stars, as there’s more then enough moisture provided by the cheese and fruit.

By the way, if you don’t have any day-old bread, but still want to enjoy this post haste, simply toss the toasted, olive-oiled slices into a 350 F. oven for a few minutes, to dry out and crisp up before you top with the cheese. Either way, you're in for a significantly tasty summer treat. I hope you give this a try soon (while it’s still summer!). Enjoy!

Ingredients for each Warm Goat Cheese & Peach Tartine:

1 thick slice French bread, sourdough or not

1 tbsp olive oil, or as needed

2 oz fresh goat cheese

3 slices fresh peach

fresh thyme leaves and freshly ground black pepper to taste

salt to taste

I usually don’t mention the time of year during these videos, since I have no way of knowing when someone will actually view them, but when it came to this goat cheese and peach tartine, I couldn’t help myself. For me, this is summer on a slice of bread. My apologies to those of you reading/watching this in February.

August is national goat cheese month (no, I don’t know who decides these things), and what better way to enjoy chèvre than by topping it with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and black pepper to keep things interesting, and you’re looking at a very special treat. Just make sure to use stale bread.

As I bemoaned in the clip, I used a fresh loaf, which while perfectly delicious, wasn’t perfect. Staler bread would have produced a crunchier stage for our co-stars, as there’s more then enough moisture provided by the cheese and fruit.

By the way, if you don’t have any day-old bread, but still want to enjoy this post haste, simply toss the toasted, olive-oiled slices into a 350 F. oven for a few minutes, to dry out and crisp up before you top with the cheese. Either way, you're in for a significantly tasty summer treat. I hope you give this a try soon (while it’s still summer!). Enjoy!

Ingredients for each Warm Goat Cheese & Peach Tartine:

1 thick slice French bread, sourdough or not

1 tbsp olive oil, or as needed

2 oz fresh goat cheese

3 slices fresh peach

fresh thyme leaves and freshly ground black pepper to taste

salt to taste

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Homemade Hamburger Buns – Oh, My, God. Becky, Look at Her Bun!

Finding high-quality hamburger meat at the market is a lot easier than it used to be, but the same cannot be said for the buns. They’re never the right dimensions for a decent sized patty; and they’re either made from some insipid white sponge with seventy-three ingredients, or from high-fiber, whole grains, which in many ways is even worse.

A proper bun should be nothing more than a light, buttery, airy delivery system for getting a hot, juicy hamburger into your mouth. Oats, spelt, and flax seeds have no business getting anywhere near this type of operation. That's what turkey sandwiches are for.

Above and beyond taste and texture, the bun needs to be the right diameter to fit a classic half-pound burger, and should be twice as thick as the patty. I guess you could drive all over town looking for these magic buns, but it would be a lot easier just to make them yourself.

They do take few hours, but most of that is rise time, and when you see and taste the results, I’m sure you’ll agree it was well worth the investment. By the way, don’t worry if your buns are slightly irregular in size. We’ll assume you’ll form your burgers with the same precision, so in the end they should match perfectly. I hope you give these a try soon. Enjoy! 

Editorial Note: Today’s title will only make sense if you watch the video, and are familiar with Sir Mix-A-Lot’s "Baby Got Back."

Ingredients for 8 large hamburger buns:

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

1 cup very warm water

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
 

for the tops:

1 egg beaten with 1 tbsp milk

sesame seeds

*bake at 375 degrees F. for 15-17 minutes

View the complete recipe

Finding high-quality hamburger meat at the market is a lot easier than it used to be, but the same cannot be said for the buns. They’re never the right dimensions for a decent sized patty; and they’re either made from some insipid white sponge with seventy-three ingredients, or from high-fiber, whole grains, which in many ways is even worse.

A proper bun should be nothing more than a light, buttery, airy delivery system for getting a hot, juicy hamburger into your mouth. Oats, spelt, and flax seeds have no business getting anywhere near this type of operation. That's what turkey sandwiches are for.

Above and beyond taste and texture, the bun needs to be the right diameter to fit a classic half-pound burger, and should be twice as thick as the patty. I guess you could drive all over town looking for these magic buns, but it would be a lot easier just to make them yourself.

They do take few hours, but most of that is rise time, and when you see and taste the results, I’m sure you’ll agree it was well worth the investment. By the way, don’t worry if your buns are slightly irregular in size. We’ll assume you’ll form your burgers with the same precision, so in the end they should match perfectly. I hope you give these a try soon. Enjoy! 

Editorial Note: Today’s title will only make sense if you watch the video, and are familiar with Sir Mix-A-Lot’s "Baby Got Back."

Ingredients for 8 large hamburger buns:

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

1 cup very warm water

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
 

for the tops:

1 egg beaten with 1 tbsp milk

sesame seeds

*bake at 375 degrees F. for 15-17 minutes

View the complete recipe

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You Can Count on Monte Cristo Benedict for Mother’s Day Brunch

I always get a ton of food wishes this time of year for creative brunch ideas, and I was thinking about doing some new type of eggs Benedict, when I happened to see a photo of a Monte Cristo sandwich. At first, it just made me want a Monte Cristo sandwich, but after that wore off, I started thinking about how I’d seen these topped with fried eggs before.

Long story short, I decided to simply make an open-faced version of the famous stuffed sandwich, and top it with poached eggs, and hopefully a new American brunch classic was born. Of course, I'll let you decide, but there was nothing I didn’t love about this plate of food. Okay, the salad was kind of phoned in, but the rest was awesome.

The base is a variation of our famous Restaurant Style French Toast recipe, which marries perfectly with the ham, cheddar and havarti. It was so tasty you really don’t even need the poached eggs. Actually, forget I said that. Do the eggs. If only so you can pop those yolks, and watch them run. Besides the eating, that has to be the best part.

I’ve also re-posted a poached eggs demo below, since poaching your eggs ahead of time is the only way to go, especially if you have a larger group. By the way, you can hold the Monte Cristo bases in a warm oven while you pull the rest of the meal together. I hope you give this new Benedict a try soon. Enjoy!

Ingredients for 4 portions:

For the batter:

2 large eggs

1/4 cup cream

1 tbsp sugar

pinch of salt
pinch of cayenne

1/4 tsp cinnamon

1/8 tsp allspice

4 thick slices of French bread
1 tbsp butter

8 slices ham

4 slices cheddar cheese

4 slices havarti cheese

8 poached eggs

chive to garnish

How to Poach Eggs 

 

View the complete Poached Eggs recipe

View the complete Monte Cristo Benedict recipe

I always get a ton of food wishes this time of year for creative brunch ideas, and I was thinking about doing some new type of eggs Benedict, when I happened to see a photo of a Monte Cristo sandwich. At first, it just made me want a Monte Cristo sandwich, but after that wore off, I started thinking about how I’d seen these topped with fried eggs before.

Long story short, I decided to simply make an open-faced version of the famous stuffed sandwich, and top it with poached eggs, and hopefully a new American brunch classic was born. Of course, I'll let you decide, but there was nothing I didn’t love about this plate of food. Okay, the salad was kind of phoned in, but the rest was awesome.

The base is a variation of our famous Restaurant Style French Toast recipe, which marries perfectly with the ham, cheddar and havarti. It was so tasty you really don’t even need the poached eggs. Actually, forget I said that. Do the eggs. If only so you can pop those yolks, and watch them run. Besides the eating, that has to be the best part.

I’ve also re-posted a poached eggs demo below, since poaching your eggs ahead of time is the only way to go, especially if you have a larger group. By the way, you can hold the Monte Cristo bases in a warm oven while you pull the rest of the meal together. I hope you give this new Benedict a try soon. Enjoy!

Ingredients for 4 portions:

For the batter:

2 large eggs

1/4 cup cream

1 tbsp sugar

pinch of salt
pinch of cayenne

1/4 tsp cinnamon

1/8 tsp allspice

4 thick slices of French bread
1 tbsp butter

8 slices ham

4 slices cheddar cheese

4 slices havarti cheese

8 poached eggs

chive to garnish

How to Poach Eggs 

 

View the complete Poached Eggs recipe

View the complete Monte Cristo Benedict recipe

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Pita Bread – What’s in Your Pocket?

There are many baked products that you could make at home, but because of time, effort, and quality issues, probably shouldn’t. Fortunately, pita bread is not on that list. The dough is easy to make, and much like the flour tortillas we did, the taste and texture of the freshly made product is far superior to anything that comes with a twist tie.

The method is very straightforward, but I wanted to take a moment to talk about production. As you’ll see in the clip, after you roll the pita dough out, you’ll need to let it rest for 5 minutes before grilling. Since each one takes about 5-6 minutes in the pan, while one is cooking, you’ll want to roll the next, so it’s rested and ready to puff.

Speaking of “puff,” don’t be too upset if yours don’t go full balloon. Sometimes they all puff, sometimes some, and sometimes none. This is the way of the pita. But the good news is, even if they don’t fully puff, you should still get some sort of internal pocket with which to stuff. Even if you don’t, it’s okay…you’ll just call them “flatbread” instead! I hope you give these a try soon. Enjoy!

Ingredients for 8 pita breads:

For the sponge mix:

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

1 cup warm water (about 90-100 degrees F.)

1 cup (4.5 oz by weight) all-purpose flour

Then:

1 1/2 tablespoons olive oil

1 3/4 teaspoons salt

1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky dough forms (about 8-9 oz by weight)

*Let rise about 2 hours, or until doubled in size. Form 8 small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes before grilling.

View the complete recipe

There are many baked products that you could make at home, but because of time, effort, and quality issues, probably shouldn’t. Fortunately, pita bread is not on that list. The dough is easy to make, and much like the flour tortillas we did, the taste and texture of the freshly made product is far superior to anything that comes with a twist tie.

The method is very straightforward, but I wanted to take a moment to talk about production. As you’ll see in the clip, after you roll the pita dough out, you’ll need to let it rest for 5 minutes before grilling. Since each one takes about 5-6 minutes in the pan, while one is cooking, you’ll want to roll the next, so it’s rested and ready to puff.

Speaking of “puff,” don’t be too upset if yours don’t go full balloon. Sometimes they all puff, sometimes some, and sometimes none. This is the way of the pita. But the good news is, even if they don’t fully puff, you should still get some sort of internal pocket with which to stuff. Even if you don’t, it’s okay…you’ll just call them “flatbread” instead! I hope you give these a try soon. Enjoy!

Ingredients for 8 pita breads:

For the sponge mix:

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

1 cup warm water (about 90-100 degrees F.)

1 cup (4.5 oz by weight) all-purpose flour

Then:

1 1/2 tablespoons olive oil

1 3/4 teaspoons salt

1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky dough forms (about 8-9 oz by weight)

*Let rise about 2 hours, or until doubled in size. Form 8 small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes before grilling.

View the complete recipe

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National Grilled Cheese Sandwich Day!

I heard that Friday is National Grilled Cheese Sandwich Day, and what better way to commemorate than by making this epic version of America's favorite sandwich? Hopefully most of you have seen and made this before, but just in case, here you go. Enjoy!

I heard that Friday is National Grilled Cheese Sandwich Day, and what better way to commemorate than by making this epic version of America's favorite sandwich? Hopefully most of you have seen and made this before, but just in case, here you go. Enjoy!

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Baked Eggplant Sandwiches – Get’em While They’re Room Temp!

I didn’t intend for this baked eggplant sandwich to turn into yet another Super Bowl party food post, but two bites in and I realized that’s what may have happened. The reason for this epiphany had nothing to do with taste or texture, but with temperature. I’d forgotten just how truly delicious these are served at room temp, which was always how the Italians I learned this from served it.

Of course, like any normal person faced with a warm, cheese-filled anything, I ate one as soon as possible, and it was great. Golden-brown and crisp on the outside, soft and gooey on the inside. However, when I went back for seconds an hour later, I got to experience these in all their cooled-off glory.

While not as crispy, they were still crunchy around the edges and featured an entirely different flavor profile. Hot salami isn’t the greatest expression of the sausage maker’s art, and you really don’t appreciate the eggplant’s subtle sweetness playing against the cheese when hot.

I’m not sure exactly why, but Italians seem to have a thing for room temperature fried foods, especially vegetables. I’ve heard Mario Batali talk about this before, but there seems to be a long tradition of letting fried stuff cool down first before eating.

Happily, this practice works perfectly for entertaining, since you can bake these off ahead of time, and put them out on a tray anytime. Whether for your Super Bowl party, or not, I hope you give these addictive eggplant sandwiches a try soon. Enjoy!

Ingredients for each eggplant sandwich:

2 thick slices eggplant (Note: some people salt the slices to draw off liquid, which they say is bitter. I’ve done this for other eggplant recipes, but not for these sandwiches. With the breading and filling, I actually think the slight bitterness is an advantage.)

3 thin, small slices of salami

1/2 slice provolone cheese

1 generous tablespoon olive oil, divided

seasoned flour as needed (flour with enough fine salt, pepper, and cayenne so that it tastes “seasoned” when you dip your finger in it)

beaten eggs, as needed (2 eggs is enough for about 4 sandwiches)

plain breadcrumbs, as needed
1 tsp very finely grated Parmesan cheese

I didn’t intend for this baked eggplant sandwich to turn into yet another Super Bowl party food post, but two bites in and I realized that’s what may have happened. The reason for this epiphany had nothing to do with taste or texture, but with temperature. I’d forgotten just how truly delicious these are served at room temp, which was always how the Italians I learned this from served it.

Of course, like any normal person faced with a warm, cheese-filled anything, I ate one as soon as possible, and it was great. Golden-brown and crisp on the outside, soft and gooey on the inside. However, when I went back for seconds an hour later, I got to experience these in all their cooled-off glory.

While not as crispy, they were still crunchy around the edges and featured an entirely different flavor profile. Hot salami isn’t the greatest expression of the sausage maker’s art, and you really don’t appreciate the eggplant’s subtle sweetness playing against the cheese when hot.

I’m not sure exactly why, but Italians seem to have a thing for room temperature fried foods, especially vegetables. I’ve heard Mario Batali talk about this before, but there seems to be a long tradition of letting fried stuff cool down first before eating.

Happily, this practice works perfectly for entertaining, since you can bake these off ahead of time, and put them out on a tray anytime. Whether for your Super Bowl party, or not, I hope you give these addictive eggplant sandwiches a try soon. Enjoy!

Ingredients for each eggplant sandwich:

2 thick slices eggplant (Note: some people salt the slices to draw off liquid, which they say is bitter. I’ve done this for other eggplant recipes, but not for these sandwiches. With the breading and filling, I actually think the slight bitterness is an advantage.)

3 thin, small slices of salami

1/2 slice provolone cheese

1 generous tablespoon olive oil, divided

seasoned flour as needed (flour with enough fine salt, pepper, and cayenne so that it tastes “seasoned” when you dip your finger in it)

beaten eggs, as needed (2 eggs is enough for about 4 sandwiches)

plain breadcrumbs, as needed
1 tsp very finely grated Parmesan cheese

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The Tuna Melt – Open Face, Insert Hypocrisy

If you watch as much food television as I do, then I’m sure you’ve heard a celebrity chef or two, pontificating about the horrors of combining cheese and fish. They say it’s never acceptable, no exceptions, never, ever.

Of course, after the show ends, they have a couple beers and head for their favorite late-night diner, where they enjoy delicious tuna melts. Those hypocritical bastards. I’m not saying to start pouring nacho cheese sauce over your sautéed sand dabs, but when it comes to food, it’s best to never say never.

As I mention in the video, this will only be as good as your tuna, so use something nice. You know I’m a Tonino man, but any imported, olive-oil packed brand should work fine. By the way, I enjoy the classic, toasted sandwich-style tuna melt a great deal, but this open face version is a little easier to execute, and perfect for larger groups, since you can fit a bunch on a pan.

Whether you use my formula or embellish to your tastes, I really hope you give these a try soon. And, if you know any celebrity chefs, invite them over and see if you can get them to admit this totally works. Enjoy!

Ingredients for 2 large tuna melts:

2 thick slices of Italian or French bread

2 tbsp soft butter

6.5 oz jar of oil-packed tuna, drained

2 tbsp small diced celery

1 tbsp minced green onion

2 tsp capers

1 tsp hot chili sauce or other hot stuff to taste

salt and pepper to taste

2 tbsp mayonnaise, or more to taste

about 1/3 cup shredded or crumbled fresh mozzarella

1/4 cup shredded sharp cheddar cheese

cayenne to taste

If you watch as much food television as I do, then I’m sure you’ve heard a celebrity chef or two, pontificating about the horrors of combining cheese and fish. They say it’s never acceptable, no exceptions, never, ever.

Of course, after the show ends, they have a couple beers and head for their favorite late-night diner, where they enjoy delicious tuna melts. Those hypocritical bastards. I’m not saying to start pouring nacho cheese sauce over your sautéed sand dabs, but when it comes to food, it’s best to never say never.

As I mention in the video, this will only be as good as your tuna, so use something nice. You know I’m a Tonino man, but any imported, olive-oil packed brand should work fine. By the way, I enjoy the classic, toasted sandwich-style tuna melt a great deal, but this open face version is a little easier to execute, and perfect for larger groups, since you can fit a bunch on a pan.

Whether you use my formula or embellish to your tastes, I really hope you give these a try soon. And, if you know any celebrity chefs, invite them over and see if you can get them to admit this totally works. Enjoy!

Ingredients for 2 large tuna melts:

2 thick slices of Italian or French bread

2 tbsp soft butter

6.5 oz jar of oil-packed tuna, drained

2 tbsp small diced celery

1 tbsp minced green onion

2 tsp capers

1 tsp hot chili sauce or other hot stuff to taste

salt and pepper to taste

2 tbsp mayonnaise, or more to taste

about 1/3 cup shredded or crumbled fresh mozzarella

1/4 cup shredded sharp cheddar cheese

cayenne to taste

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Chicken Cordon Bleu-wich – An Old Classic Gets Open Faced

If you love chicken cordon bleu because it’s “fancy,” and you serve it primarily to impress dinner guests with your culinary skills, then this video is really not for you. However, if you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese, then stick around.

Don’t get me wrong, I love the classic preparation, and will do my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I can deliver the same basic flavor and texture profile with significantly less time and effort.

By the way, while most consider this a French recipe, the word on the street is that this actually originated in Switzerland. That doesn’t really have any bearing on the recipe, but since I can’t remember ever giving the Swiss a hard time here, I thought I’d take this opportunity to ask, what’s up with those pocketknives? You really need one tool that can both kill a squirrel and puck nose hairs? Seems a little much.

Anyway, it’s been a while since I posted a sandwich video, and this, as the name would indicate, was certainly a blue ribbon winner. It made for a perfect lunch, but throw a poached egg on top, and you’ve got a stellar brunch item; or cut these up into quarters, and serve as finger food for the next big game. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:
*Note: topping can be made days ahead and baked whenever.

2 tbsp butter

1/2 cup diced smoked ham

1/2 cup diced onion

1/4 tsp dried thyme

2 tbsp flour

1/2 cup plus 1 tbsp milk

3 oz shredded gruyere cheese, divided (save a little for the top)

1 rounded tsp Dijon mustard

pinch of nutmeg

1 cup diced cooked chicken

1/4 cup diced dill pickle

cayenne, salt and pepper to taste

2 tbsp bread crumbs mixed with 1 tsp melted butter for the top

View the complete recipe

If you love chicken cordon bleu because it’s “fancy,” and you serve it primarily to impress dinner guests with your culinary skills, then this video is really not for you. However, if you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese, then stick around.

Don’t get me wrong, I love the classic preparation, and will do my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I can deliver the same basic flavor and texture profile with significantly less time and effort.

By the way, while most consider this a French recipe, the word on the street is that this actually originated in Switzerland. That doesn’t really have any bearing on the recipe, but since I can’t remember ever giving the Swiss a hard time here, I thought I’d take this opportunity to ask, what’s up with those pocketknives? You really need one tool that can both kill a squirrel and puck nose hairs? Seems a little much.

Anyway, it’s been a while since I posted a sandwich video, and this, as the name would indicate, was certainly a blue ribbon winner. It made for a perfect lunch, but throw a poached egg on top, and you’ve got a stellar brunch item; or cut these up into quarters, and serve as finger food for the next big game. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:
*Note: topping can be made days ahead and baked whenever.

2 tbsp butter

1/2 cup diced smoked ham

1/2 cup diced onion

1/4 tsp dried thyme

2 tbsp flour

1/2 cup plus 1 tbsp milk

3 oz shredded gruyere cheese, divided (save a little for the top)

1 rounded tsp Dijon mustard

pinch of nutmeg

1 cup diced cooked chicken

1/4 cup diced dill pickle

cayenne, salt and pepper to taste

2 tbsp bread crumbs mixed with 1 tsp melted butter for the top

View the complete recipe

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Columbus Discovers New Sport – Competitive Salami Sandwich Making

I don’t do a lot of sandwich recipes here on Food Wishes, mostly because, well, they’re sandwiches, but today I’m making an exception. On Thursday, I participated in a sandwich making contest sponsored by Columbus Salumeria, and I wanted to share what turned out to be the winning concoction.

Columbus sponsored the #TopWichSF event to promote their new line of Farm to Fork Naturals, and things got off to a appetizing start as Sean Timberlake, from Punk Domestics and Hedonia, treated us to an array of small bites he created using these great new products. 

Photo courtesy of Columbus Salame

I really loved his wonderful Waldorf-filled endive topped with strips of oven-crisped salami. With entertaining season right around the corner, I highly recommend you add this to your repertoire.

I was grateful for the energy and inspiration the tasty bites provided, as I was up against two very worthy opponents in Michael Procopio from Food for the Thoughtless, and Lynda Balslev from TasteFood. 

The competition was held at the Hotel Vitale, and started with a romantic pedicab ride to the Ferry Building across the street. We were given 10 minutes and $10 to buy any additional ingredients we wanted to accessorize our sandwiches with.

My idea was to do a smoked turkey and teleme sandwich, topped with some kind of meat relish made with soppressata and fruit. I ended up finding some beautiful pluots, and used the rest of my cash to get a small bag of pine nuts. They were raw, but I figured I could toast them on the panini press, which I knew was hot and waiting. I was gifted a few grapes which while delicious, played no part in my creation.

We had just 20 minutes to build our sandwiches, while a distinguished panel of five judges looked on. I was a little nervous to begin with, and knowing there were representatives from YumSugar, Chow, SFWeekly, and Tasting Table there, only added to it. The time went by incredibly fast, which made my fellow competitors' work that much more impressive.

Getting ready to bone marrow the bread.
Photo courtesy of Sean Timberlake

Michael bought some bone marrow butter and used it to toast a turkey, soppressata and apple panini. A brilliant idea, and had time allowed for a longer, deeper caramelization, it would have crushed my non-beef-fat-fried offering.

Photo courtesy of Columbus Salame

Lynda did a fennel salami, fig, and goat cheese sandwich, which she topped with apple slaw, shaved fennel, and her secret ingredient, fennel pollen. It was a classic combination of flavors, and a great way to show off the Columbus salami. By the way, check out Lynda’s great recap of the event, where you can see and read more about her beautiful sandwich. 

Despite their worthy efforts, the judges awarded my rustic-looking sandwich the grand prize. I received a dangerously large basket of salami and other gourmet goodies, as well as $500 cash! 

I figured that a two-year’s supply of salami was enough of a prize, so I’m having them donate the money to the SF Food Bank. I would have just spent the money on more salami anyway. 

A huge thank you to Columbus for inviting me to participate. They have a bunch of great photos on their Facebook page in case you want to check out some more of the action. Also, a sincere thanks to Michael and Lynda for helping make the event such a fun experience. Enjoy!

Photo courtesy of YumSugar

Smoked Turkey & Teleme Sandwich with Pluot, Sopressata, & Pine Nut Relish

Ingredients for 4 Sandwiches:

For the relish:

8 oz Columbus Sopressata, diced

1 cup pluot, diced

1/4 cup toasted pinenuts

2 tbsp olive oil

1 tbsp balsamic vinegar

2 basil leaves, chopped

salt and pepper to taste

The rest:

1 tbsp Harissa or other hot chili pepper paste

6 tbsp mayonnaise

8 slices bread or 4 rolls

4 oz room temp teleme cheese

8 oz Columbus Smoked Turkey

Mix relish ingredients and let sit in fridge for 1 hour to develop flavors. Mix the harissa and mayonnaise; spread on bread. Spread both sides of bread with teleme cheese and top with turkey. Top with relish, and serve immediately, or wrap and press with a plate in the fridge for 30 minutes to compress.

I don’t do a lot of sandwich recipes here on Food Wishes, mostly because, well, they’re sandwiches, but today I’m making an exception. On Thursday, I participated in a sandwich making contest sponsored by Columbus Salumeria, and I wanted to share what turned out to be the winning concoction.

Columbus sponsored the #TopWichSF event to promote their new line of Farm to Fork Naturals, and things got off to a appetizing start as Sean Timberlake, from Punk Domestics and Hedonia, treated us to an array of small bites he created using these great new products. 

Photo courtesy of Columbus Salame

I really loved his wonderful Waldorf-filled endive topped with strips of oven-crisped salami. With entertaining season right around the corner, I highly recommend you add this to your repertoire.

I was grateful for the energy and inspiration the tasty bites provided, as I was up against two very worthy opponents in Michael Procopio from Food for the Thoughtless, and Lynda Balslev from TasteFood. 

The competition was held at the Hotel Vitale, and started with a romantic pedicab ride to the Ferry Building across the street. We were given 10 minutes and $10 to buy any additional ingredients we wanted to accessorize our sandwiches with.

My idea was to do a smoked turkey and teleme sandwich, topped with some kind of meat relish made with soppressata and fruit. I ended up finding some beautiful pluots, and used the rest of my cash to get a small bag of pine nuts. They were raw, but I figured I could toast them on the panini press, which I knew was hot and waiting. I was gifted a few grapes which while delicious, played no part in my creation.

We had just 20 minutes to build our sandwiches, while a distinguished panel of five judges looked on. I was a little nervous to begin with, and knowing there were representatives from YumSugar, Chow, SFWeekly, and Tasting Table there, only added to it. The time went by incredibly fast, which made my fellow competitors' work that much more impressive.

Getting ready to bone marrow the bread.
Photo courtesy of Sean Timberlake

Michael bought some bone marrow butter and used it to toast a turkey, soppressata and apple panini. A brilliant idea, and had time allowed for a longer, deeper caramelization, it would have crushed my non-beef-fat-fried offering.

Photo courtesy of Columbus Salame

Lynda did a fennel salami, fig, and goat cheese sandwich, which she topped with apple slaw, shaved fennel, and her secret ingredient, fennel pollen. It was a classic combination of flavors, and a great way to show off the Columbus salami. By the way, check out Lynda’s great recap of the event, where you can see and read more about her beautiful sandwich. 

Despite their worthy efforts, the judges awarded my rustic-looking sandwich the grand prize. I received a dangerously large basket of salami and other gourmet goodies, as well as $500 cash! 

I figured that a two-year’s supply of salami was enough of a prize, so I’m having them donate the money to the SF Food Bank. I would have just spent the money on more salami anyway. 

A huge thank you to Columbus for inviting me to participate. They have a bunch of great photos on their Facebook page in case you want to check out some more of the action. Also, a sincere thanks to Michael and Lynda for helping make the event such a fun experience. Enjoy!

Photo courtesy of YumSugar

Smoked Turkey & Teleme Sandwich with Pluot, Sopressata, & Pine Nut Relish

Ingredients for 4 Sandwiches:

For the relish:

8 oz Columbus Sopressata, diced

1 cup pluot, diced

1/4 cup toasted pinenuts

2 tbsp olive oil

1 tbsp balsamic vinegar

2 basil leaves, chopped

salt and pepper to taste

The rest:

1 tbsp Harissa or other hot chili pepper paste

6 tbsp mayonnaise

8 slices bread or 4 rolls

4 oz room temp teleme cheese

8 oz Columbus Smoked Turkey

Mix relish ingredients and let sit in fridge for 1 hour to develop flavors. Mix the harissa and mayonnaise; spread on bread. Spread both sides of bread with teleme cheese and top with turkey. Top with relish, and serve immediately, or wrap and press with a plate in the fridge for 30 minutes to compress.

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Lamb Merguez Patties – If the Sausage is Moroccan, Your Burger Will Be Rockin'

After using Merguez sausage in this beautiful stuffed acorn squash recipe last year, I got a bunch of emails saying, “I can’t find that anywhere! Can you show us how to make it?!” I generally ignore those, since it’s usually just people not looking hard enough (I’m looking at you, Mr. “I can’t find Panko”).

However, in this case, I realized that Merguez is not commonly stocked at the grocery store, so I decided to come up with an easy home version. I didn’t bother with the casing, as these were originally going to be breakfast patties, but as I mention in the video, I was seduced by a brioche roll, and ended up going full burger. Happily, it made for a very memorable lunch.

If you do happen to give this Merguez recipe a try, I hope you make a double batch and not only experience the amazing burger it produces, but also use it in/on a number of things. It is wonderful in beans, frittatas, pastas, soups, and especially crumbled on pizza or flatbread. I really hope you give it a try soon. Enjoy!

Ingredients for Four (4 oz) Patties:

1 pound ground lamb (rec., 85% lean, 15% fat)

1 tsp salt

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp coriander

1/4 tsp fennel seed
1/4 tsp turmeric

3 cloves garlic

2 tbsp Harissa (a spice red pepper paste), we did a version here. I didn’t add cayenne since my Harissa was very spicy, but feel free.

1 tbsp tomato paste

*Note: To check seasoning, fry a small piece and check for salt and heat.

View the complete recipe

After using Merguez sausage in this beautiful stuffed acorn squash recipe last year, I got a bunch of emails saying, “I can’t find that anywhere! Can you show us how to make it?!” I generally ignore those, since it’s usually just people not looking hard enough (I’m looking at you, Mr. “I can’t find Panko”).

However, in this case, I realized that Merguez is not commonly stocked at the grocery store, so I decided to come up with an easy home version. I didn’t bother with the casing, as these were originally going to be breakfast patties, but as I mention in the video, I was seduced by a brioche roll, and ended up going full burger. Happily, it made for a very memorable lunch.

If you do happen to give this Merguez recipe a try, I hope you make a double batch and not only experience the amazing burger it produces, but also use it in/on a number of things. It is wonderful in beans, frittatas, pastas, soups, and especially crumbled on pizza or flatbread. I really hope you give it a try soon. Enjoy!

Ingredients for Four (4 oz) Patties:

1 pound ground lamb (rec., 85% lean, 15% fat)

1 tsp salt

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp coriander

1/4 tsp fennel seed
1/4 tsp turmeric

3 cloves garlic

2 tbsp Harissa (a spice red pepper paste), we did a version here. I didn’t add cayenne since my Harissa was very spicy, but feel free.

1 tbsp tomato paste

*Note: To check seasoning, fry a small piece and check for salt and heat.

View the complete recipe

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The Great All-American Burger Dog – USA! USA! USA!

This “burger dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. While I’m posting this as a fun, 4th of July grilling idea, my real motivation is to tell this “only in America” story of food stand stardom.

As the story goes, Bill “Burger Bill” Parrish didn’t want to buy two different kinds of buns for his tiny snack stand, which he operated on Lake Merced, near the Olympic Club in San Francisco. Since there’s no such thing as flat, round hot dogs, Bill decided to shape his burgers to fit the hot dog bun, and The City’s most storied cheeseburger was born.

The irresistible and geometrically superior burgers became so popular that golfers at the Olympic Club would send their caddies over to grab as many burger dogs as they could carry. Eventually the very exclusive club offered to let Bill set up his trailer on the course, near the 11th hole, where they’ve been a fixture ever since.

The course is only open to members, so the only way to taste one of these rare beauties is if you’re invited to play as a guest. I’ve had the pleasure twice, and both times the burger experience was just as memorable as the golf. They really are brilliant.

Above and beyond fitting the uni-bun, Burger Bill’s rectangular meat ended up being culinarily superior for all the reasons I brag about in the video. The shape insures a great crust of grill marks, and a perfect meat-to-bun ratio as you eat your way down the length.

With all deference to Mr. Parrish, I’ve added an extra bonus technique of seasoning the inside of the burger before it’s formed. When you add this to the aforementioned attributes, you’re talking about a great, and uniquely American burger experience. I hope you give these a try soon. Enjoy!

Ingredients per burger dog:

8 oz ground beef (80/20 grind)

1 large hot dog bun

1 slice cheese

salt and pepper to taste

View the complete recipe

This “burger dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. While I’m posting this as a fun, 4th of July grilling idea, my real motivation is to tell this “only in America” story of food stand stardom.

As the story goes, Bill “Burger Bill” Parrish didn’t want to buy two different kinds of buns for his tiny snack stand, which he operated on Lake Merced, near the Olympic Club in San Francisco. Since there’s no such thing as flat, round hot dogs, Bill decided to shape his burgers to fit the hot dog bun, and The City’s most storied cheeseburger was born.

The irresistible and geometrically superior burgers became so popular that golfers at the Olympic Club would send their caddies over to grab as many burger dogs as they could carry. Eventually the very exclusive club offered to let Bill set up his trailer on the course, near the 11th hole, where they’ve been a fixture ever since.

The course is only open to members, so the only way to taste one of these rare beauties is if you’re invited to play as a guest. I’ve had the pleasure twice, and both times the burger experience was just as memorable as the golf. They really are brilliant.

Above and beyond fitting the uni-bun, Burger Bill’s rectangular meat ended up being culinarily superior for all the reasons I brag about in the video. The shape insures a great crust of grill marks, and a perfect meat-to-bun ratio as you eat your way down the length.

With all deference to Mr. Parrish, I’ve added an extra bonus technique of seasoning the inside of the burger before it’s formed. When you add this to the aforementioned attributes, you’re talking about a great, and uniquely American burger experience. I hope you give these a try soon. Enjoy!

Ingredients per burger dog:

8 oz ground beef (80/20 grind)

1 large hot dog bun

1 slice cheese

salt and pepper to taste

View the complete recipe

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Turkey Shish Kaburgers! A Seriously Not Horrible Turkey Burger

Usually when I post a recipe, I want it to be fantastic, awesome, incredible, inspiring, and/or mind-blowing. With this turkey shish kaburger, I was only shooting for not horrible. Happily, we achieved that and much more.

I’ve received countless food wishes for turkey burgers over the years, but just the mere thought of that dull, pale, insipid lump of meat (aka “the Mitt Romney of meat”), had me reaching for the delete button. Even when I’m out for a cheeseburger, and I see someone in front of me begrudgingly order the turkey burger (hold the mayo), I think to myself, “that poor bastard.”

So, how do you turn the dreaded t-burg into something that would cause envy instead of pity? When in doubt, go ethnic! I figured if we borrowed from the famously flavorful shish kabob, but used turkey instead of lamb or beef, we just may be able to pull this off. I know I lot of you think chunks of meat when you hear “shish kabob,” but ground meat is also used, and I’ve always preferred that version anyway.

As I mention in the clip, I used the “rising juice method” to test for doneness, but since ground poultry isn’t something you want to take a chance with, I suggest you use a thermometer to ensure an internal temperature of 165 degrees F. Just keep in mind, since turkey is so low in fat, no matter how incredibly well you season the meat, if you overcook these, even a little, they will be dry.

But, the good news is if you don’t, and remove them with most of their precious moisture intact, you’ll be enjoying a turkey burger that’s not only not horrible, but is actually delicious. Enjoy!

Ingredients for 4 turkey burgers:

1 1/2 lb ground turkey

1 1/2  tablespoons plain breadcrumbs

1 1/2  tablespoons ground almonds

1 or 2 tsp hot chili paste, or minced fresh hot peppers

2 cloves crushed garlic

1 1/2 teaspoon finely grated fresh ginger

1 1/2 teaspoons salt

1 1/2 teaspoons garam masala

1 tablespoon lemon juice

2 tablespoons yogurt

2 tablespoons chopped fresh cilantro
*I garnished mine with mayo, topped with red onions and tomatoes I tossed in lemon juice, and more cilantro leaves.

View the complete recipe

Usually when I post a recipe, I want it to be fantastic, awesome, incredible, inspiring, and/or mind-blowing. With this turkey shish kaburger, I was only shooting for not horrible. Happily, we achieved that and much more.

I’ve received countless food wishes for turkey burgers over the years, but just the mere thought of that dull, pale, insipid lump of meat (aka “the Mitt Romney of meat”), had me reaching for the delete button. Even when I’m out for a cheeseburger, and I see someone in front of me begrudgingly order the turkey burger (hold the mayo), I think to myself, “that poor bastard.”

So, how do you turn the dreaded t-burg into something that would cause envy instead of pity? When in doubt, go ethnic! I figured if we borrowed from the famously flavorful shish kabob, but used turkey instead of lamb or beef, we just may be able to pull this off. I know I lot of you think chunks of meat when you hear “shish kabob,” but ground meat is also used, and I’ve always preferred that version anyway.

As I mention in the clip, I used the “rising juice method” to test for doneness, but since ground poultry isn’t something you want to take a chance with, I suggest you use a thermometer to ensure an internal temperature of 165 degrees F. Just keep in mind, since turkey is so low in fat, no matter how incredibly well you season the meat, if you overcook these, even a little, they will be dry.

But, the good news is if you don’t, and remove them with most of their precious moisture intact, you’ll be enjoying a turkey burger that’s not only not horrible, but is actually delicious. Enjoy!

Ingredients for 4 turkey burgers:

1 1/2 lb ground turkey

1 1/2  tablespoons plain breadcrumbs

1 1/2  tablespoons ground almonds

1 or 2 tsp hot chili paste, or minced fresh hot peppers

2 cloves crushed garlic

1 1/2 teaspoon finely grated fresh ginger

1 1/2 teaspoons salt

1 1/2 teaspoons garam masala

1 tablespoon lemon juice

2 tablespoons yogurt

2 tablespoons chopped fresh cilantro
*I garnished mine with mayo, topped with red onions and tomatoes I tossed in lemon juice, and more cilantro leaves.

View the complete recipe

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How to Turn Corned Beef into Pastrami – Abra-ca-deli!

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!

As you'll see in this video, I came up with a fairly easy method, which really worked well. While this homemade pastrami may not be exactly what you get at those famous New York delis, it's tender, very tasty, and piled between a couple slices of rye, makes a great sandwich.

The spice blend is fairly traditional, except for the smoked paprika addition. This gives the beef a nice, very subtle smokiness without having to worry about the considerable time/temperature management required by an actual smoker.

By the way, this is a pretty fiery rub. If you’re scared, you may want to reduce the amount of pepper(s), and/or leave out the cayenne. However, if you want the punch of a spicy, intensely aromatic pastrami, then this recipe will have you smiling, from the first mustard-shmeared bite to the last. I hope you give this a try soon. Enjoy!

Editorial Note: No, you are not going crazy. We did do this video post before, but it was filmed for About.com, and played only on their website. That old post is no longer up, and being replaced with this one. Thanks!

Ingredients:

(Note: the dry rub should make more than you need)

3 to 5 pound corned beef brisket (should be the ready-to-cook variety)

1/4 cup fresh, coarsely ground black pepper

2 tbsp ground coriander

2 tbsp smoked paprika

1 tsp dry mustard

1/2 tsp white pepper

1/4 tsp cayenne

2 tbsp garlic oil (mix 2 crushed garlic cloves with vegetable oil, and let sit for one hour)

heavy-duty aluminum foil

View the complete recipe

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!

As you'll see in this video, I came up with a fairly easy method, which really worked well. While this homemade pastrami may not be exactly what you get at those famous New York delis, it's tender, very tasty, and piled between a couple slices of rye, makes a great sandwich.

The spice blend is fairly traditional, except for the smoked paprika addition. This gives the beef a nice, very subtle smokiness without having to worry about the considerable time/temperature management required by an actual smoker.

By the way, this is a pretty fiery rub. If you’re scared, you may want to reduce the amount of pepper(s), and/or leave out the cayenne. However, if you want the punch of a spicy, intensely aromatic pastrami, then this recipe will have you smiling, from the first mustard-shmeared bite to the last. I hope you give this a try soon. Enjoy!

Editorial Note: No, you are not going crazy. We did do this video post before, but it was filmed for About.com, and played only on their website. That old post is no longer up, and being replaced with this one. Thanks!

Ingredients:

(Note: the dry rub should make more than you need)

3 to 5 pound corned beef brisket (should be the ready-to-cook variety)

1/4 cup fresh, coarsely ground black pepper

2 tbsp ground coriander

2 tbsp smoked paprika

1 tsp dry mustard

1/2 tsp white pepper

1/4 tsp cayenne

2 tbsp garlic oil (mix 2 crushed garlic cloves with vegetable oil, and let sit for one hour)

heavy-duty aluminum foil

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