Cucumber & Marmite Tea Sandwiches

October 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

Ingredients

1 English cucumber
1 jar of Marmite or Vegemite
1 stick of good, unsalted butter (such as Plugra)
1 loaf of Brioche (or any fine-crumb white) bread, thinly sliced & crusts removed

Directions

Slice the cucumber very thinly on a mandolin. Spread butter onto four slices of the bread. Thinly spread Marmite onto four more slices of the bread. Shingle the cucumber slices on the buttered bread slices, so the overlap. Top each sandwich base with the Marmite-coated slices, pressing firmly. Cut each sandwich into four equal squares. Serve.

Recipe by Emily Casey

Vietnamese Chicken Sandwiches (Banh Mi)

August 10th, 2011 § 0 comments § permalink

Makes 4-6 sandwiches

Ingredients

½ cup rice vinegar
1 tablespoon sugar
2 teaspoons salt
¼ cup water
1 teapoon lime zest
4 inches of daikon radish, cut in super thin matchsticks about 2 inches long
2 medium carrots, cut into super thin matchsticks about 2 inches long
2 jalapeño peppers, sliced in rings
2 cloves garlic, chopped fine
5 green onions, chopped fine
2 tablespoons hoisin sauce
1 -2 tablespoon siracha sauce
Juice of one lime
1 tablespoon sugar
1 teaspoon coarse salt
1 teaspoon black pepper
2 pounds chicken breasts, pounded and chopped into 1 inch thick strips
4-6 individual baguettes, sliced in half
1/3 cup chili mayonnaise (1/3 cup mayonnaise mixed with 1 tablespoon siracha)
Cilantro leaves on a little stem

Directions

In a small bowl whisk together the vinegar, sugar, salt, water and lime zest and add daikon, jalapenos and carrot strips. Let stand at least 3 hours but preferably overnight. In another large, shallow bowl whisk together garlic, green onions, hoisin, siracha, lime juice, sugar, coarse salt and pepper until smooth. Place the chicken pieces in the bowl and mix well, making sure all the pieces are well coated. Let stand for about 30 minutes. Pre-heat oven to 375 ° F. After the chicken has marinated for 30 minutes lay the chicken out flay on a lined baking sheet and bake about 15 minutes or until meat is cooked through. Take the baguettes and spread a little chili mayonnaise on them and add about a ½ cup or more of cooked chicken mixture to the bottom piece. Next take some of the marinated daikon and carrots and place on top making sure to use a slotted spoon to strain off all liquid. Place the pickled jalapenos on top for extra spicy. Next garnish with cilantro and top with the top piece of the baguette!

Arugula, Tomato & Lemon Preserves on Ciabatta

August 10th, 2011 § 0 comments § permalink

Ingredients

Ciabatta bread
Arugula leaves
Tomato slices
Goat cheese
Salt & pepper
Lemon preserves (recipe follows)
Olive oil

Directions

Place arugula leaves on both side of the bread and place a tomato on one side and a tablespoon of lemon preserves on the other. Place a dollop of goat cheese on and season with salt and pepper, place the bread slices together and cook in a panini press, making sure to grease the outside of the bread with oil for crispiness.

Lemon Preserves
Makes 2 ½ cups

Ingredients

3 lemons, de-seeded, and chopped whole, peels included
1 cup water
1 cup sugar
1 tablespoon fresh basil, chopped (optional)

Directions

Place all ingredients (except basil) in a medium saucepan and bring to a boil. Reduce heat and simmer on low for about 45 minutes or until totally soft and thick. Take off heat and add basil. Cool.

Zucchini, Chili & Mint Panini with Parmesan

August 10th, 2011 § 0 comments § permalink

Makes 4-6 Paninis

Ingredients

2 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 clove garlic, chopped superfine
1 teaspoon fresh red chili, deseeded and chopped superfine
2 tablespoons pine nuts, toasted
Salt
12-18 slices parmesan cheese
Ciabatta bread slices

Directions

In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well. Let the zucchini sit for about 10 minutes. After the zucchini has marinated place some parmesan on each side of the bread slices, layer the zucchini ribbons on the cheese and drizzle a little dressing on. Fold the bread over and cook in a panini press making sure that the outside of the bread is greased or oiled for optimal crispness.

Chipotle-Herb Sloppy Joes

January 14th, 2011 § 0 comments § permalink

Makes about 20 Party Size Sandwiches

For the chipotle-herb sauce (makes 2 cups)

INGREDIENTS

1 (12-ounce) can of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes
Zest of 2 limes
1-2 jalapeños, deseeded and chopped
Salt/pepper

DIRECTIONS

Blend all ingredients in a blender until smooth.

For the sloppy joes

INGREDIENTS

Vegetable oil
1 medium white onion, chopped
2 pounds lean ground beef
1 green bell pepper, deseeded, pith removed, and chopped
Chipotle-herb sauce

DIRECTIONS

In a large skillet, heat oil on medium-high heat. Sauté onions for a few minutes, and add ground beef. Cook until all of the meat is browned. Add green peppers, and sauté until the green peppers are cooked through and tender but not soft. Drain any excess oil or fat. Add chipotle-herb sauce, and mix well. Cook uncovered over medium-low heat for about 5 more minutes until some of the tomatoes sauce cooks off and the sauce sticks nicely to the meat. Serve on party size buns.

Mango-Sage BBQ Pulled Pork Sandwiches

January 14th, 2011 § 0 comments § permalink

Makes 15-20 Party Size Sandwiches

INGREDIENTS

For the dry rub

1 teaspoon dried chipotle flakes
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon lime zest, grated finely
2 tablespoons coarse salt

For the mango bbq pork

4-5 pounds pork butt, cut into a few large pieces
½ cup mango purée
2 cloves garlic
1 medium yellow onion, chopped
½ cup apple cider vinegar
½ cup tomato sauce
2 tablespoons light brown sugar
¼ cup fresh sage leaves, chopped
1 tablespoon cumin
1 tablespoon salt
1 teaspoon cumin seeds, toasted
Vegetable oil

DIRECTIONS

In a small mixing bowl, mix all of the spices. Rub mixture all over pork butt pieces, and set aside. In the meantime, mix all remaining ingredients in a blender until smooth. These blended ingredients will function as your BBQ sauce.

In a hot and lightly greased cast iron pan over high heat, sear the pork butt pieces on each side until a brown sear is present. Place pork butt pieces and BBQ sauce in a crock pot on low, about 3 to 4 hours. Pull meat apart, and mix with sauce. Serve on party size buns.

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