Archive for the ‘sandwich’ Category

Ad Hoc Lobster Rolls w/Pickled Onions

July 10, 2012 3 comments

Ad Hoc Lobster Rolls w/Pickled Onions

I came home from work and discovered that he’d made us lobster rolls for dinner. Not just any lobster rolls, but Thomas Keller’s version from the Ad Hoc cookbook…complete with house pickled red onions. Five lobsters poached in a court bouillon that involved herbs wrapped in a cheesecloth sachet! Best lobster rolls ever! Read more…


Birthday Feast #3: Roli Roti Porchetta & Roast Pork Loin Sliders w/caramelized onions

April 13, 2012 3 comments

Porchetta & Pork Loin Sliders w/Caramelized Onions

This is where the pictures get even more incomplete! Above are some sliders I made with a mix of leftover porchetta, roast pork and caramelized onions the next day for hangover lunch. If I had arugula, I would have added that too.

If you’ve never had a Roli Roti sandwich before, get yourself to San Francisco’s Ferry Building on a Saturday for one–yummy roast pork belly wrapped around pork tenderloin and spices with arugula and caramelized onions on a crusty roll. They published their recipe for porchetta a few months ago, but at 7 lbs of meat, it was definitely something I needed guests to help me finish. Through some miscommunication with the butcher at the Asian market who didn’t speak the same language as me, my 5 lb piece of pork belly came in two pieces and my 2 lbs of pork tenderloin also came in two pieces, which resulted in a bit of a franken-pork roast. Compounded by the fact that I’ve never tied meat before, it was a bit messy (but it was fine): Read more…

Bo Ssam sliders & Paso Robles

August 16, 2011 Leave a comment

Bo Ssam Sliders

In addition to the fried rice previously described, we used the bo ssam leftovers to make pulled pork sliders. I bought brioche mini buns from Draeger’s, warmed up the bo ssam, squirted some gochujang on the meat, and topped it with Vietnamese do chua (pickled carrots & daikon). On the side were some sliced dill pickles, a recipe I am still perfecting. Last night, I tried Andrew Zimmern’s recipe…I’ll know the results in a few days! Read more…

Bacon, Mozzarella, Tomato & Basil Sandwich

July 11, 2011 Leave a comment

Bacon, Mozzarella, Tomato & Basil Sandwich

This was a clean out the fridge type of sandwich: whole wheat bread toasted with bacon left over from the corn muffins, fresh mozzarella left over from the pizza, heirloom tomatoes from the farmer’s market, fresh basil from my plant and a smidge of wasabi mayo.

Categories: bacon, leftovers, sandwich Tags: ,

Adventures in Sausage Making

March 10, 2011 2 comments

Thai Chicken Sausage

I got the meat grinder attachment for my KitchenAid mixer recently so thought I would try to make some northern thai sausage. However, I haven’t bought the sausage stuffer attachment yet so instead of sausage links, we made sausage patties. Two pounds of boneless chicken thighs resulted in two batches of sausages for several meals. Read more…

Categories: Asian, meat, sandwich Tags: ,

Thai Sausage Sandwich

February 19, 2011 Leave a comment

Thai Sausage Sandwich

Whenever our local butcher shop, Drewes Brothers, has thai sausage we pick some up. They’re not as good as the street sausages I had in Thailand but they’re good enough. My meat grinder just arrived so maybe I’ll copy Tom and try to make my own thai sausage soon.

We also picked up some hoagie rolls (that kind of remind me of the Burger King chicken sandwich) to make sausage sandwiches. I shredded some carrots and quick pickled them with mirin, sugar and sesame oil. My sandwich had pate, Joel added wasabi mayo to his and we both had avocado. I pan fried the sausages, sliced them down the middle and laid them flat on the toasted buns.

Thai Sausage Sandwich

Categories: Asian, sandwich Tags: ,

More Eating on the Road

January 25, 2011 Leave a comment

Tortas Frontera @ ORDCochinita Pibil (pulled pork) Torta from Tortas Frontera @ O’Hare

I’ve been on the road a lot lately which means not much cooking at home. The few days when I am home, I’m making a lot of stuff you’ve seen before. Last week I drove through Missouri, Illinois, Kentucky and Indiana by way of St. Louis and Chicago airports.

Hooray for not crappy airport food! Chicago’s Rick Bayless just opened Tortas Frontera at O’Hare (right next to gate B10 in terminal 1–if you fly United you’ll certainly walk by it). The tortas are pretty much what he serves at Xoco, his torta shop downtown. But now I don’t have to brave the lines downtown! I can just grab it on my way out of Chicago.

I had a mango lime juice, pulled pork sandwich, side salad and large water for $24 (airport prices!). Everything is sourced locally–there’s a board that prominently displays where everything comes from. Service was smooth and while I was eating, Rick Bayless himself stopped in to check in on his restaurant which opened less than a week prior. In the future, I would skip the $4 cup of salad that was grossly overdressed, but the fresh squeezed juice (mango lime!) and the tortas are totally worth it.

Tortas Frontera @ ORD

Tortas Frontera @ ORD

Roadside BBQ in Paducah, Kentuckypulled pork lunch plate w/potato salad and coleslaw from a roadside stand in Paducah, KY

Categories: Chicago, sandwich Tags: