Homemade Big MacsServes 8 2 pounds Niman Ranch ground chuck or other high-quality beef. (Or, go all the way and grind your own meat. Try using Brisket.) 1 head romaine lettuce, shredded 3 fresh pickles, sliced thin 8 hamburger buns 5 ounces organic mild cheddar, sliced  thin Special Sauce: 1 large shallot, minced 1 1/4 cups extra virgin olive oil, divided into 3/4 cup and 1/2 cup portions 2 tablespoons Champagne vinegar, separated 1/2 cup organic ketchup (Happy Girl, if you can find it) 1/2 cup organic cane sugar 1 egg yolk 2 tablespoons sweet relish 2 teaspoons lemon juice Seat salt 1 tablespoon Paprika Homemade AioliIn a large bowl, beat together egg yolk, 1 tablespoon vinegar, 1 teaspoon lemon juice and a pinch of salt. Take a kitchen towel roll it into the shape of an “O.” Place your bowl on top of the towel – this will prevent it from moving around when whisking the aioli. While whisking, add a few drops of olive oil. Keep whisking, and add a few more drops. And a few more. When your sauce begins to thicken, add olive oil in a very slow stream, whisking constantly. Your arm should hurt at this point. When all of the olive oil is incorporated, taste for salt, and add last teaspoon of lemon juice.French DressingIn a separate bowl, whisk together ketchup, sugar, minced shallots, 1 tablespoon sweet relish, 1 tablespoon vinegar, paprika and a pinch of salt. Whisk in ½ cup of olive oil in a slow stream.Slowly add the French dressing to the aioli. Stir to combine, and taste as you add the dressing – you may need not all of it. I had about 2 tablespoons of the French dressing left over. Garnish with a pinch of paprika on top.Season your chopped meat with salt, pepper and olive oil and separate into 8 patties. Cook them on the grill for a few minutes per side, adding the cheese at the last minute so it melts.Assemble the burgerStart with the bottom bun, add special sauce, shredded romaine, a cheesy burger and a couple of pickles. Stop here or add the second layer… Take the bottom of a second bun and slice it down the middle. This thin piece will be your middle section. Add it to the burger, and again top with special sauce, lettuce and pickles.

Homemade Big Macs

Serves 8

  • 2 pounds Niman Ranch ground chuck or other high-quality beef. (Or, go all the way and grind your own meat. Try using Brisket.)
  • 1 head romaine lettuce, shredded
  • 3 fresh pickles, sliced thin
  • 8 hamburger buns
  • 5 ounces organic mild cheddar, sliced  thin


Special Sauce:

  • 1 large shallot, minced
  • 1 1/4 cups extra virgin olive oil, divided into 3/4 cup and 1/2 cup portions
  • 2 tablespoons Champagne vinegar, separated
  • 1/2 cup organic ketchup (Happy Girl, if you can find it)
  • 1/2 cup organic cane sugar
  • 1 egg yolk
  • 2 tablespoons sweet relish
  • 2 teaspoons lemon juice
  • Seat salt
  • 1 tablespoon Paprika


Homemade Aioli
In a large bowl, beat together egg yolk, 1 tablespoon vinegar, 1 teaspoon lemon juice and a pinch of salt. Take a kitchen towel roll it into the shape of an “O.” Place your bowl on top of the towel – this will prevent it from moving around when whisking the aioli. While whisking, add a few drops of olive oil. Keep whisking, and add a few more drops. And a few more. When your sauce begins to thicken, add olive oil in a very slow stream, whisking constantly. Your arm should hurt at this point. When all of the olive oil is incorporated, taste for salt, and add last teaspoon of lemon juice.

French Dressing
In a separate bowl, whisk together ketchup, sugar, minced shallots, 1 tablespoon sweet relish, 1 tablespoon vinegar, paprika and a pinch of salt. Whisk in ½ cup of olive oil in a slow stream.

Slowly add the French dressing to the aioli. Stir to combine, and taste as you add the dressing – you may need not all of it. I had about 2 tablespoons of the French dressing left over. Garnish with a pinch of paprika on top.

Season your chopped meat with salt, pepper and olive oil and separate into 8 patties. Cook them on the grill for a few minutes per side, adding the cheese at the last minute so it melts.

Assemble the burger
Start with the bottom bun, add special sauce, shredded romaine, a cheesy burger and a couple of pickles. Stop here or add the second layer… Take the bottom of a second bun and slice it down the middle. This thin piece will be your middle section. Add it to the burger, and again top with special sauce, lettuce and pickles.

Pakistan Style Chicken Pita 4 chicken thighs, cubed, skinless and boneless (if you cannot get them, then you have trimming to do) 2 tbsp finely chopped ginger 2 tsp cumin powder 1/4 tsp garam masala Juice of one lemon 2 tbsp shallots, chopped 3 scallions, thinly sliced 1/2 tsp cayenne pepper (use 1/4 tsp for less heat) pinch of fresh cracked black pepper pinch of course salt Yogurt Sauce: 6 oz of plain yogurt 1/4 tsp ground cumin pinch of salt pinch of pepper 1 tbsp minced onion Sandwich Stuff pita bread, halved, and warmed 1 cucumber, peeled, seed, and sliced lengthwise handful of fresh cilantro, rough chopped Begin by getting a bowl ready and tossing in the chicken, and marinade ingredients. Mix well, coating every piece of chicken. Toss in a ziplock bag, squeeze out the air, and seal. Place in the refrigerator overnight. If you cannot allow for that time, try to marinate for at least 2 hours.When you are ready to get your chicken cooking, get a food processor, place the chicken mixture inside, and pulse 7-10 times, until you have a nice rough blend. You do not want a paste, but you want a texture a bit more course then lets say a ground beef.Form into small patties, about a 3 inch diameter. Remember you are going to want these to fit into the pita’s. Once the patties are formed and placed on a plate, place them in the freezer until your grill is ready.Preheat your grill. When the grill is heated on a nice medium-high heat, rub the grates with some vegetable oil. I do this with some tongs and paper towel. This cleans the grill grates, and at the same time lubricates them.Place the patties on the grill, cooking 4-6 minutes per side. Careful when you flip them as the patties are a bit fragile. In the meantime, get your yogurt sauce made. In a small bowl add the yogurt ingredients, mixing well. Place in the refrigerator.When you are ready to go, remove the cooked patties from the grill. Now you have a couple of options here. You can either place the pitas on the grill to warm them, or you can microwave them for about 30 seconds.Place two patties into the pita, add in some sliced cucumber, some cilantro, and generously drizzle with the yogurt sauce.Now it’s time to get your game on. Pick up, and take a big bite, getting all of the flavors. The spice from the patties, the coolness from the yogurt, and the blend from the cilantro and cucumber make you go a bit crazy. Makes you want to dance, or shout out something. It’s beautiful.

Pakistan Style Chicken Pita

  • 4 chicken thighs, cubed, skinless and boneless (if you cannot get them, then you have trimming to do)
  • 2 tbsp finely chopped ginger
  • 2 tsp cumin powder
  • 1/4 tsp garam masala
  • Juice of one lemon
  • 2 tbsp shallots, chopped
  • 3 scallions, thinly sliced
  • 1/2 tsp cayenne pepper (use 1/4 tsp for less heat)
  • pinch of fresh cracked black pepper
  • pinch of course salt


Yogurt Sauce:

  • 6 oz of plain yogurt
  • 1/4 tsp ground cumin
  • pinch of salt
  • pinch of pepper
  • 1 tbsp minced onion


Sandwich Stuff

  • pita bread, halved, and warmed
  • 1 cucumber, peeled, seed, and sliced lengthwise
  • handful of fresh cilantro, rough chopped


Begin by getting a bowl ready and tossing in the chicken, and marinade ingredients. Mix well, coating every piece of chicken. Toss in a ziplock bag, squeeze out the air, and seal. Place in the refrigerator overnight. If you cannot allow for that time, try to marinate for at least 2 hours.

When you are ready to get your chicken cooking, get a food processor, place the chicken mixture inside, and pulse 7-10 times, until you have a nice rough blend. You do not want a paste, but you want a texture a bit more course then lets say a ground beef.

Form into small patties, about a 3 inch diameter. Remember you are going to want these to fit into the pita’s. Once the patties are formed and placed on a plate, place them in the freezer until your grill is ready.

Preheat your grill. When the grill is heated on a nice medium-high heat, rub the grates with some vegetable oil. I do this with some tongs and paper towel. This cleans the grill grates, and at the same time lubricates them.

Place the patties on the grill, cooking 4-6 minutes per side. Careful when you flip them as the patties are a bit fragile. In the meantime, get your yogurt sauce made. In a small bowl add the yogurt ingredients, mixing well. Place in the refrigerator.

When you are ready to go, remove the cooked patties from the grill. Now you have a couple of options here. You can either place the pitas on the grill to warm them, or you can microwave them for about 30 seconds.

Place two patties into the pita, add in some sliced cucumber, some cilantro, and generously drizzle with the yogurt sauce.

Now it’s time to get your game on. Pick up, and take a big bite, getting all of the flavors. The spice from the patties, the coolness from the yogurt, and the blend from the cilantro and cucumber make you go a bit crazy. Makes you want to dance, or shout out something. It’s beautiful.

Portabella Mushroom Burger Hamburger Buns 2 portabella mushroom Sliced provolone cheese Homemade pesto or store bought Olive oil Salt and pepper Clean the portabella mushroom and drizzle with olive oil, salt and pepper. Heat grill on medium and place the mush stem side down.Grill with the cover on for 3 mins then flip. Spoon the pesto onto the mushroom (stem side) and grill for 5 mins or until the mushroom is soft.Remove it from the grill and serve it on a toasted bun with your favorite summer beverage. Cooking time is about 15 mins.

Portabella Mushroom Burger

  • Hamburger Buns
  • 2 portabella mushroom
  • Sliced provolone cheese
  • Homemade pesto or store bought
  • Olive oil
  • Salt and pepper


Clean the portabella mushroom and drizzle with olive oil, salt and pepper. Heat grill on medium and place the mush stem side down.

Grill with the cover on for 3 mins then flip. Spoon the pesto onto the mushroom (stem side) and grill for 5 mins or until the mushroom is soft.

Remove it from the grill and serve it on a toasted bun with your favorite summer beverage. Cooking time is about 15 mins.

Blue Cheese Lamb Burgers 2  teaspoons  olive oil 2 1/2  cups  thinly sliced onion (about 1 large) 1  teaspoon  brown sugar 1/2  teaspoon  salt, divided 1/4  teaspoon  freshly ground black pepper 1 1/4  pounds  lean ground lamb Cooking spray 12  (1.3-ounce) mini sandwich buns 3  tablespoons  crumbled blue cheese Heat oil in a large nonstick skillet over medium heat. Add onion and sugar to pan; cook 10 minutes, stirring frequently. Stir in 1/4 teaspoon salt. Reduce heat; cook 8 minutes or until tender and browned, stirring occasionally. Keep warm.Preheat broiler.Combine remaining 1/4 teaspoon salt, pepper, and lamb in a large bowl. Divide lamb mixture into 12 equal portions; shape each into a 1/2-inch-thick patty. Place patties on the rack of a broiler pan coated with cooking spray; place rack in pan. Broil 6 minutes, turning once after 3 minutes. Remove from oven; let stand 3 minutes.Broil buns, cut sides up, 2 minutes or until lightly toasted. Place patties on bottom halves of buns; top each patty with about 1 1/2 tablespoons caramelized onion and about 1 teaspoon blue cheese. Cover with top halves.

Blue Cheese Lamb Burgers

  • 2  teaspoons  olive oil
  • 2 1/2  cups  thinly sliced onion (about 1 large)
  • 1  teaspoon  brown sugar
  • 1/2  teaspoon  salt, divided
  • 1/4  teaspoon  freshly ground black pepper
  • 1 1/4  pounds  lean ground lamb
  • Cooking spray
  • 12  (1.3-ounce) mini sandwich buns
  • 3  tablespoons  crumbled blue cheese


Heat oil in a large nonstick skillet over medium heat. Add onion and sugar to pan; cook 10 minutes, stirring frequently. Stir in 1/4 teaspoon salt. Reduce heat; cook 8 minutes or until tender and browned, stirring occasionally. Keep warm.

Preheat broiler.

Combine remaining 1/4 teaspoon salt, pepper, and lamb in a large bowl. Divide lamb mixture into 12 equal portions; shape each into a 1/2-inch-thick patty. Place patties on the rack of a broiler pan coated with cooking spray; place rack in pan. Broil 6 minutes, turning once after 3 minutes. Remove from oven; let stand 3 minutes.

Broil buns, cut sides up, 2 minutes or until lightly toasted. Place patties on bottom halves of buns; top each patty with about 1 1/2 tablespoons caramelized onion and about 1 teaspoon blue cheese. Cover with top halves.

Tapenade salami sandwichSandwich 1 Asian Eggplant 1 Zucchini 2 large (or 4 small) Sweet Bell Peppers 1 cup Manchego Cheese, grated Salami (optional) 1 Baguette Tapenade 1/2 cup olives, pitted 2 cloves of garlic 3 tbs capers 1/4 cup extra virgin olive oil 1 squeeze of lemon juice Quick TapenadeChop and combine.SandwichPreheat oven to 450°F.Roast the bell peppers and slice into strips.Slice the zuchinni and eggplant thinly using a vegetable peeler or a sharp knife. Toss in olive oil, salt, and pepper. Spread them out on a foil-lined baking pan and roast in the oven for 10 minutes. Flip them half way.Slice the baguette in half lengthwise. Brush with olive oil and toast briefly for 1 minute.Spread the tapenade on the bottom baguette slice. Top with eggplant, salami, bell peppers, zuchnini, and cheese.Press the sandwich down firmly with a heavy board for 1/2 hour.When ready to serve, heat the sandwich and melt the cheese in a 350°F oven for several minutes.

Tapenade salami sandwich

Sandwich

  • 1 Asian Eggplant
  • 1 Zucchini
  • 2 large (or 4 small) Sweet Bell Peppers
  • 1 cup Manchego Cheese, grated
  • Salami (optional)
  • 1 Baguette


Tapenade

  • 1/2 cup olives, pitted
  • 2 cloves of garlic
  • 3 tbs capers
  • 1/4 cup extra virgin olive oil
  • 1 squeeze of lemon juice


Quick Tapenade
Chop and combine.

Sandwich
Preheat oven to 450°F.
Roast the bell peppers and slice into strips.
Slice the zuchinni and eggplant thinly using a vegetable peeler or a sharp knife. Toss in olive oil, salt, and pepper. Spread them out on a foil-lined baking pan and roast in the oven for 10 minutes. Flip them half way.
Slice the baguette in half lengthwise. Brush with olive oil and toast briefly for 1 minute.
Spread the tapenade on the bottom baguette slice. Top with eggplant, salami, bell peppers, zuchnini, and cheese.
Press the sandwich down firmly with a heavy board for 1/2 hour.
When ready to serve, heat the sandwich and melt the cheese in a 350°F oven for several minutes.

Grilled vegetables sandwich with goat cheese and tapenadeServes 4For the Kalamata olive tapenade spread 1 cup kalamata olives 1/4 cup capers 3 tbs. olive oil ½ tsp garlic crushed ½ tsp. extra strong Dijon mustard For the sandwich 2 small size eggplants, cut crosswise 3 zucchini, sliced lengthwise 4 tbs sundried tomatoes 1 cup arugula 1 avocado, sliced 4 tsp parsley, chopped 2 tsp oregano, chopped 1 tsp crushed garlic 4 tbs crumbled goat cheese 4 tbs roasted peppers, sliced and well drained 2 tsp olive oil For the spreadmix all ingredients in a mixer.For the sandwichGrill eggplants and zucchini in a grill pan or regular grill. Place in a mixing bowl with sliced roasted peppers. Add parsley, oregano, olive oil, salt and pepper. Set aside.Cut country bread in two, grill on a grill pan or regular grill.Spread 1 tbs. of tapenade on each slices of the bread. Add arugula, avocado, grilled zucchini and eggplant. Add sundried tomatoes, roasted peppers and goat cheese.

Grilled vegetables sandwich with goat cheese and tapenade

Serves 4

For the Kalamata olive tapenade spread

  • 1 cup kalamata olives
  • 1/4 cup capers
  • 3 tbs. olive oil
  • ½ tsp garlic crushed
  • ½ tsp. extra strong Dijon mustard


For the sandwich

  • 2 small size eggplants, cut crosswise
  • 3 zucchini, sliced lengthwise
  • 4 tbs sundried tomatoes
  • 1 cup arugula
  • 1 avocado, sliced
  • 4 tsp parsley, chopped
  • 2 tsp oregano, chopped
  • 1 tsp crushed garlic
  • 4 tbs crumbled goat cheese
  • 4 tbs roasted peppers, sliced and well drained
  • 2 tsp olive oil


For the spread
mix all ingredients in a mixer.

For the sandwich
Grill eggplants and zucchini in a grill pan or regular grill. Place in a mixing bowl with sliced roasted peppers. Add parsley, oregano, olive oil, salt and pepper. Set aside.
Cut country bread in two, grill on a grill pan or regular grill.
Spread 1 tbs. of tapenade on each slices of the bread. Add arugula, avocado, grilled zucchini and eggplant. Add sundried tomatoes, roasted peppers and goat cheese.

Grilled brioche sandwich with ricotta, honey and caramelized quinceServes 2 4 slices of brioche (about 1.5 cm thick) 4 tbs ricotta 2 quinces, peeled and sliced vanilla powder 2 tbs honey 1 tsp sugar 1 tbs butter Cut brioche in four slices. Melt butter in a non-stick pan, add quince slices, sprinkle with a little sugar and brown both sides.Grill brioche in a grill pan on both sides. Top one slice with 2 tbs ricotta, sprinkle with vanilla powder. Add honey and quince slices. Top with the other brioche slice.

Grilled brioche sandwich with ricotta, honey and caramelized quince

Serves 2

  • 4 slices of brioche (about 1.5 cm thick)
  • 4 tbs ricotta
  • 2 quinces, peeled and sliced
  • vanilla powder
  • 2 tbs honey
  • 1 tsp sugar
  • 1 tbs butter


Cut brioche in four slices. Melt butter in a non-stick pan, add quince slices, sprinkle with a little sugar and brown both sides.

Grill brioche in a grill pan on both sides. Top one slice with 2 tbs ricotta, sprinkle with vanilla powder. Add honey and quince slices. Top with the other brioche slice.

Bacon, Avocado and Sun Dried Tomato Sandwich 4 slices sliced sturdy white bread 8 pieces crisp cooked bacon 1/2 cup marinated sun dried tomatoes 1 avocado mayonnaise (optional) Place two slices of bread on a cutting board and spread with mayonnaise. Top with bacon and the avocados and sun dried tomatoes. Season with salt & pepper or Italian seasoning. Place the other slices of bread on top, slice in half and serve.Makes 2 sandwiches

Bacon, Avocado and Sun Dried Tomato Sandwich

  • 4 slices sliced sturdy white bread
  • 8 pieces crisp cooked bacon
  • 1/2 cup marinated sun dried tomatoes
  • 1 avocado
  • mayonnaise (optional)


Place two slices of bread on a cutting board and spread with mayonnaise. Top with bacon and the avocados and sun dried tomatoes. Season with salt & pepper or Italian seasoning. Place the other slices of bread on top, slice in half and serve.

Makes 2 sandwiches

Peanut Butter and Banana French Toast Sandwich Serves 4 8 slices cinnamon or challah bread, 1/2 inch thick 2-3 ounces cream cheese, softened 2-3 ounces peanut butter, at room temperature 1-2 bananas, sliced no thicker than 1/4 inch 2 eggs 1 Tbs. half and half 1/4 teaspoon cinnamon 1/2 teaspoon vanilla extract 1-2 tablespoons butter for the pan confectioner’s sugar for topping maple syrup Spread 4 slices of bread with a nice layer of cream cheese and other 4 slices with peanut butter.Add banana slices to the peanut butter slices.Close the slices to make a sandwich.  In a large skillet warm butter on medium-high heat.Mix eggs, cream, cinnamon and vanilla in a bowl.  Generously dip the all sides of the sandwiches into the egg mixture and place in buttered skillet.  Cook on each side for about 3 minutes or until golden brown.Place sandwiches on serving dish, pour maple syrup on them, and sprinkle with confectioner’s sugar.Enjoy!

Peanut Butter and Banana French Toast Sandwich

Serves 4

  • 8 slices cinnamon or challah bread, 1/2 inch thick
  • 2-3 ounces cream cheese, softened
  • 2-3 ounces peanut butter, at room temperature
  • 1-2 bananas, sliced no thicker than 1/4 inch
  • 2 eggs
  • 1 Tbs. half and half
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons butter for the pan
  • confectioner’s sugar for topping
  • maple syrup



Spread 4 slices of bread with a nice layer of cream cheese and other 4 slices with peanut butter.
Add banana slices to the peanut butter slices.

Close the slices to make a sandwich.  In a large skillet warm butter on medium-high heat.

Mix eggs, cream, cinnamon and vanilla in a bowl.  Generously dip the all sides of the sandwiches into the egg mixture and place in buttered skillet.  Cook on each side for about 3 minutes or until golden brown.

Place sandwiches on serving dish, pour maple syrup on them, and sprinkle with confectioner’s sugar.

Enjoy!

Grilled Eggplant, Haloumi and Arugula Sandwich with Yogurt Tahini SauceServes 2 (barely) 1/2 pound Cloud Nine or Asian eggplant, sliced thinly 4oz Haloumi cheese, sliced 1 cucumber, cut into strips 12 cherry tomatoes (more or less) 1/2 cup arugula (more or less — ours is VERY strong) 1 cup thick Greek yogurt 3 Tbs tahini 1/2 garlic clove, minced Prepare sauce:  combine yogurt, tahini and minced garlic.  Mix well.Saute eggplant in olive oil over medium heat until golden brown.  Flip and repeat.  Remove to paper towels to dry.In same pan, add 1 Tb butter and melt.  Add more olive oil if needed. Grill slices of sourdough until golden and crusty.  Flip and repeat.  Remove and set aside.In same pan (add more butter and olive oil if needed), saute haloumi until melted and brown.  Flip and repeat.Assemble sandwiches:  generously spread yogurt tahini sauce on both sides of bread.  Add eggplant, then haloumi, then tomatoes, cucumbers and arugula.

Grilled Eggplant, Haloumi and Arugula Sandwich with Yogurt Tahini Sauce
Serves 2 (barely)

  • 1/2 pound Cloud Nine or Asian eggplant, sliced thinly
  • 4oz Haloumi cheese, sliced
  • 1 cucumber, cut into strips
  • 12 cherry tomatoes (more or less)
  • 1/2 cup arugula (more or less — ours is VERY strong)
  • 1 cup thick Greek yogurt
  • 3 Tbs tahini
  • 1/2 garlic clove, minced


Prepare sauce:  combine yogurt, tahini and minced garlic.  Mix well.
Saute eggplant in olive oil over medium heat until golden brown.  Flip and repeat.  Remove to paper towels to dry.
In same pan, add 1 Tb butter and melt.  Add more olive oil if needed. Grill slices of sourdough until golden and crusty.  Flip and repeat.  Remove and set aside.
In same pan (add more butter and olive oil if needed), saute haloumi until melted and brown.  Flip and repeat.
Assemble sandwiches:  generously spread yogurt tahini sauce on both sides of bread.  Add eggplant, then haloumi, then tomatoes, cucumbers and arugula.

El Chivito with Ensalada RusaServes 2 1/2 lb skirt, shell or shoulder steak 4oz mozzarella cheese, sliced 1/2 red pepper, sliced into wide pieces 2 eggs 2 bread rolls, Kaiser or Portuguese type work well (large floury baps for UK readers) 4 rashers smoked bacon 4 slices cooked ham 1/2 large tomato, sliced 1/2 large tomato, diced 1/4 yellow/Spanish onion, sliced into half-moons 1/4 yellow/Spanish onion, diced 2 or 3 large leaves iceberg lettuce 5oz mayonnaise 1/2 can tuna in oil 2 large floury potatoes, peeled and quartered 2 small or 1 large carrot, quartered 4oz frozen peas (petit pois) 2oz scallions/spring onions, finely chopped 2oz Italian/flat-leaf parsely, finely chopped 1 pickled cucumber, sliced into strips salt and black peppper Boil potatoes for the salad for 6-10 minutes (depending on size of pieces) until they’ll slide off a knife pushed into them.Remove from water and set aside to cool.In the same water, boil carrots (also for the salad) for 4 minutes or so, until tender but retaining a little crunch.Drain and set aside to cool.In a large frying or saute pan, cook bacon until crispy.Remove to a paper-toweled plate.Pour off some of the bacon grease, leaving just enough to coat the pan, and add steaks.(Make sure to season meat before cooking.)Cut open rolls / cut rolls in half horizontally.Turn after 1 minute and place mozzarella slices on cooked side.Cover pan for a further minute, to allow cheese to melt, before removing steaks to a plate.Add an extra splash of bacon fat, if necessary, before quickly frying the red pepper just enough to soften it. No more than 2 minutes in total.Remove peppers and, again, if necessary, add a touch of extra fat to the pan.Fry your eggs on one side just long enough to coagulate the white, leaving the yolk gloriously gooey.Now, following the pictorial above, begin to assemble sandwich with cheesy-steak at the bottom, then pile the other ingredients on in the following order: red peppers, ham, fried egg, bacon, tomato, pickles, sliced (half-moon) onions and lettuce.Dress with mayonnaise (or golf sauce) and olives before topping with bun.Returning to your now-cooled potatoes and carrots for the ensalada rusa. Dice potatoes into 1/2 inch chunks, and carrots into 1/8 inch pieces and place in a large bowl.Combine the diced onion, scallions, parsley, tuna, peas, diced tomato and 4oz of mayonnaise in this bowl.Stir well and season with salt and pepper to taste. Add a glug of olive oil if it feels too thick.Your ensalada rusa is ready.Now, slice your chivito carefully and enjoy it with the salad in all its messy glory with plenty of napkins and cold beer.

El Chivito with Ensalada Rusa

Serves 2

  • 1/2 lb skirt, shell or shoulder steak
  • 4oz mozzarella cheese, sliced
  • 1/2 red pepper, sliced into wide pieces
  • 2 eggs
  • 2 bread rolls, Kaiser or Portuguese type work well (large floury baps for UK readers)
  • 4 rashers smoked bacon
  • 4 slices cooked ham
  • 1/2 large tomato, sliced
  • 1/2 large tomato, diced
  • 1/4 yellow/Spanish onion, sliced into half-moons
  • 1/4 yellow/Spanish onion, diced
  • 2 or 3 large leaves iceberg lettuce
  • 5oz mayonnaise
  • 1/2 can tuna in oil
  • 2 large floury potatoes, peeled and quartered
  • 2 small or 1 large carrot, quartered
  • 4oz frozen peas (petit pois)
  • 2oz scallions/spring onions, finely chopped
  • 2oz Italian/flat-leaf parsely, finely chopped
  • 1 pickled cucumber, sliced into strips
  • salt and black peppper


Boil potatoes for the salad for 6-10 minutes (depending on size of pieces) until they’ll slide off a knife pushed into them.
Remove from water and set aside to cool.
In the same water, boil carrots (also for the salad) for 4 minutes or so, until tender but retaining a little crunch.
Drain and set aside to cool.
In a large frying or saute pan, cook bacon until crispy.
Remove to a paper-toweled plate.
Pour off some of the bacon grease, leaving just enough to coat the pan, and add steaks.(Make sure to season meat before cooking.)
Cut open rolls / cut rolls in half horizontally.
Turn after 1 minute and place mozzarella slices on cooked side.
Cover pan for a further minute, to allow cheese to melt, before removing steaks to a plate.
Add an extra splash of bacon fat, if necessary, before quickly frying the red pepper just enough to soften it. No more than 2 minutes in total.
Remove peppers and, again, if necessary, add a touch of extra fat to the pan.
Fry your eggs on one side just long enough to coagulate the white, leaving the yolk gloriously gooey.
Now, following the pictorial above, begin to assemble sandwich with cheesy-steak at the bottom, then pile the other ingredients on in the following order: red peppers, ham, fried egg, bacon, tomato, pickles, sliced (half-moon) onions and lettuce.
Dress with mayonnaise (or golf sauce) and olives before topping with bun.
Returning to your now-cooled potatoes and carrots for the ensalada rusa. Dice potatoes into 1/2 inch chunks, and carrots into 1/8 inch pieces and place in a large bowl.
Combine the diced onion, scallions, parsley, tuna, peas, diced tomato and 4oz of mayonnaise in this bowl.
Stir well and season with salt and pepper to taste. Add a glug of olive oil if it feels too thick.
Your ensalada rusa is ready.
Now, slice your chivito carefully and enjoy it with the salad in all its messy glory with plenty of napkins and cold beer.

Grilled Cheese Sandwich with Apple Chutney 2 slices bread 1 tablespoon butter (room temperature) 2 slices cheese (cheddar, gruyere, etc.) 2 tablespoons apple chutney Assemble the sandwich and grill until the bread is golden brown and the cheese has melted.

Grilled Cheese Sandwich with Apple Chutney

  • 2 slices bread
  • 1 tablespoon butter (room temperature)
  • 2 slices cheese (cheddar, gruyere, etc.)
  • 2 tablespoons apple chutney

Assemble the sandwich and grill until the bread is golden brown and the cheese has melted.

Triple-decker steak sandwich 2 x 200 - 250g/8oz-9oz pieces trimmed skirt of beef 4 garlic cloves, smashed and peeled small bunch thyme 6 tbsp olive oil 1 oblong loaf sourdough bread 1 beefsteak tomato, sliced 6 long leaves Cos lettuce For the Sauce 50g cocktail gherkins, finely chopped 1 heaped tbsp capers, finely chopped 1 bunch flat-leaf parsley, leaves finely chopped 7 tbsp good-quality mayonnaise splash Worcestershire sauce 4 shakes Tabasco sauce 1 small red onion, finely chopped Up to 2 days before, place the meat in a dish with the garlic, thyme, 4 tbsp of the olive oil and some freshly ground pepper. Cover and chill until needed. To make the sauce, tip the gherkins, capers, red onion and parsley into a bowl. Add ayonnaise to just bind the ingredients. Season to taste with Worcestershire sauce and Tabasco. Set aside. Heat a pan until very hot and starting to smoke. Remove the meat from the marinade and sear the meat in the pan for about 20 mins until it’s really browned and cooked to medium-rare. If the pan isn’t big enough, you may need to do one piece at a time. Set the meat aside to rest.Trim the loaf to a rough rectangle that will fit both steaks side-by-side, then cut the loaf lengthways into three.Give the pan a wipe with kitchen paper, then place back onto a low-ish heat with the rest of the olive oil. Fry each slice of bread on both sides until crisp and browned, adding a drop more oil to the pan if necessary.When ready to assemble the sandwich, carve the steak into thin slices. Starting with the bottom of the loaf, build up with half the lettuce leaves, then a generous spreading of the sauce, half the tomato, then a layer of sliced steak. Top with the middle piece of bread and repeat the layers, finishing with the top of the loaf.Press down lightly on the sandwich and secure four times along the loaf with long wooden skewers. Using a very sharp bread knife, carefully cut between the skewers to give you 4 tall sandwiches. Serve the sandwiches with chips and any remaining sauce in a side dish.

Triple-decker steak sandwich

  • 2 x 200 - 250g/8oz-9oz pieces trimmed skirt of beef
  • 4 garlic cloves, smashed and peeled
  • small bunch thyme
  • 6 tbsp olive oil
  • 1 oblong loaf sourdough bread
  • 1 beefsteak tomato, sliced
  • 6 long leaves Cos lettuce


For the Sauce

  • 50g cocktail gherkins, finely chopped
  • 1 heaped tbsp capers, finely chopped
  • 1 bunch flat-leaf parsley, leaves finely chopped
  • 7 tbsp good-quality mayonnaise
  • splash Worcestershire sauce
  • 4 shakes Tabasco sauce
  • 1 small red onion, finely chopped


Up to 2 days before, place the meat in a dish with the garlic, thyme, 4 tbsp of the olive oil and some freshly ground pepper. Cover and chill until needed. To make the sauce, tip the gherkins, capers, red onion and parsley into a bowl. Add ayonnaise to just bind the ingredients. Season to taste with Worcestershire sauce and Tabasco. Set aside. Heat a pan until very hot and starting to smoke. Remove the meat from the marinade and sear the meat in the pan for about 20 mins until it’s really browned and cooked to medium-rare. If the pan isn’t big enough, you may need to do one piece at a time. Set the meat aside to rest.

Trim the loaf to a rough rectangle that will fit both steaks side-by-side, then cut the loaf lengthways into three.

Give the pan a wipe with kitchen paper, then place back onto a low-ish heat with the rest of the olive oil. Fry each slice of bread on both sides until crisp and browned, adding a drop more oil to the pan if necessary.

When ready to assemble the sandwich, carve the steak into thin slices. Starting with the bottom of the loaf, build up with half the lettuce leaves, then a generous spreading of the sauce, half the tomato, then a layer of sliced steak. Top with the middle piece of bread and repeat the layers, finishing with the top of the loaf.

Press down lightly on the sandwich and secure four times along the loaf with long wooden skewers. Using a very sharp bread knife, carefully cut between the skewers to give you 4 tall sandwiches. Serve the sandwiches with chips and any remaining sauce in a side dish.

Fried Egg Sandwich w/ Creamed Greens 2 slices rustic bread, or small baguette ¼ cup grated mild cheese, such as Monterey Jack, provolone, or fontina 1 egg ¼ cup creamed greens mixture (it’s the last recipe) Toast bread slices lightly, then add cheese to bread, and broil for 2 minutes in oven/toaster oven. Fry egg to perfection. Spread greens mixture on bottom slice of bread, top with egg, other bread. A sandwich appears.Depending on how goopy you like your egg yolks, you may want to enjoy the sandwich with a knife and fork, or maybe just in private with a wet nap.

Fried Egg Sandwich w/ Creamed Greens

  • 2 slices rustic bread, or small baguette
  • ¼ cup grated mild cheese, such as Monterey Jack, provolone, or fontina
  • 1 egg
  • ¼ cup creamed greens mixture (it’s the last recipe)

Toast bread slices lightly, then add cheese to bread, and broil for 2 minutes in oven/toaster oven. Fry egg to perfection. Spread greens mixture on bottom slice of bread, top with egg, other bread. A sandwich appears.

Depending on how goopy you like your egg yolks, you may want to enjoy the sandwich with a knife and fork, or maybe just in private with a wet nap.

Tarragon Chicken Sandwichesfor 4 sandwiches 4 croissants or other rolls 3 boneless/skinless chicken breasts 1/2 cup non-fat plain yogurt 3/4 cup mayonnaise 2 Tbsp tarragon vinegar 1/3 cup fresh tarragon, chopped Boil water and poach the chicken breasts–you can cut through to see if they’re done since you’ll be cutting them up anyway. While the chicken is in the boiling water, mix together the yogurt, mayo, vinegar and tarragon. Taste and adjust to your preferences if necessary.I tend to like mine with a little bite and sometimes add a drop or two more vinegar. The consistency should be somewhat like yogurt overall. When the chicken is finished, chop it into 1/2 – 1 inch cubes. At this point you can mix it right in with the sauce, or you can chill both overnight and mix the next day. Serve on split croissants! Simple but so, so good.

Tarragon Chicken Sandwiches
for 4 sandwiches

  • 4 croissants or other rolls
  • 3 boneless/skinless chicken breasts
  • 1/2 cup non-fat plain yogurt
  • 3/4 cup mayonnaise
  • 2 Tbsp tarragon vinegar
  • 1/3 cup fresh tarragon, chopped


Boil water and poach the chicken breasts–you can cut through to see if they’re done since you’ll be cutting them up anyway. While the chicken is in the boiling water, mix together the yogurt, mayo, vinegar and tarragon. Taste and adjust to your preferences if necessary.

I tend to like mine with a little bite and sometimes add a drop or two more vinegar. The consistency should be somewhat like yogurt overall. When the chicken is finished, chop it into 1/2 – 1 inch cubes. At this point you can mix it right in with the sauce, or you can chill both overnight and mix the next day. Serve on split croissants! Simple but so, so good.