Shrimp Po-Boy Sandwich
1 French baguette , cut in halves
150 g shrimp , peeled & deveined
4 tbsp olive oil
2 tbsp mayonnaise
½ tbsp lemon juice
1 tsp Tabasco sauce
½ tsp paprika
½ tsp garlic powder
a pinch of cayenne pepper
1 tsp oregano
½ tsp dried thyme
some salt and pepper
for the garnish:
some lettuce , shredded
1 tomato , sliced
Prepare the spread
Mix the mayonnaise, Tabasco sauce and the lemon juice together and set it aside.
Prepare the spice mix
In another bowl, briefly combine the paprika, garlic powder, cayenne, oregano and thyme and season with salt and pepper.
Season the shrimp
Tip the shrimp into the bowl of spicy seasoning and stir them in to make sure that all they are all well-coated.
Cook the shrimp
Heat the frying pan and add some oil. When the oil has heated up add the shrimp. When they appear to take on a reddish colour on one side, turn the shrimp over, then remove the pan from the heat.
Complete and serve
Spread a few dollops of mayonnaise onto both sides of the baguette. Add the tomatoes and the lettuce on top. Generously spoon on the lusciously seasoned shrimp. Your Po-Boy baguette is ready to devour!
Shrimp Po-Boy Sandwich
- 2 slices sourdough bread
- 4 slices good quality ham
- 2 slices gruyère, emmental, or similar cheese
- 2 tablespoons butter
- 1 small onion, sliced thinly
- 2 tbsp red wine vinegar
Sweat the onion in a little olive oil over medium head until it is soft and begins to caramelize. Add the vinegar and simmer until all the liquid is absorbed. Season and remove from heat.
Assemble the sandwich; bread, onion jam, ham, cheese, bread. Heat a skillet on medium heat and drop in one tablespoon butter. When it has melted and begins to foam, place the sandwich in the pan. Cook until the bread is crisp, adjusting heat to keep the butter foaming – too hot or too cold and it will stop bubbling, meaning either you are burning the butter or stewing your sandwich. Both not so good.
Flip the bread, adding more butter to the pan as needed. Brown the sandwich, making sure the cheese is melted. Have breakfast (preferably sometime after 1:00p.m.).
Egg Salad Sandwich
- 6 large eggs
- 1-2 tablespoons mayonnaise (or Greek yogurt)
- Salt and pepper
- A tiny squeeze of lemon juice
- 2 stalks celery, washed and chopped
- 1/2 bunch chives, chopped
- 2 small handfuls of lettuce
- 8 slices of whole grain bread, toasted
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise, a couple generous pinches of salt and pepper, now mash with a fork. Don’t overdo it, you want the egg mixture to have some texture. If you need to add a bit more mayo to moisten up the mixture a bit, go for it a bit at a time.
Stir in the celery and chives. Taste, and adjust the seasoning - adding more salt and pepper if needed.
To assemble each egg salad sandwich: place a bit of lettuce on a piece of toast, top with the egg salad mixture, and finish by creating a sandwich with a second piece of toast.
Make 4 sandwiches.
Mini burger pitas
Zucchini Yogurt Sauce
- 1 (5.3 ounce) container Greek yogurt
- 3 Tablespoons grated onion
- ½ cup grated zucchini
- 1/3 cup feta cheese
- 1 small clove garlic
- Juice of 1/2 small lemon or less to taste
- Salt & pepper to taste
- 1 pound ground beef (preferably, grind your own from brisket or chuck in a food processor)
- 1 medium to large sized zucchini
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/4 cup crumbled feta cheese
- Olive oil for brushing
- 1 package of small tomatoes, cut in half
- 1 package whole wheat or regular pitas
With a cheese grater or food processor grate the zucchini & onion and place in separate bowls. Set aside.
Add all the sauce ingredients in a food processor and process until smooth. Set aside.
Heat the grill to medium high.
In a large bowl, gently mix together the ground beef, ½ cup of the shredded zucchini, ½ teaspoons salt, garlic powder, onion powder, and feta cheese. Form into small patties and brush with olive oil.
Grill burgers until char marks form and are cooked through flipping once. Remove to a plate, leaving the grill on.
Throw the pitas on the grill for about 30 seconds per side until warmed through, flipping once. Move to a paper towel covered plate, and cover with another paper towel.
Assemble the pitas with burgers, tomato halves, grated zucchini, & zucchini yogurt sauce. Serve immediately.
Serves about 3
Barbecued Aubergine With Mozzarella & Tapenade Sandwich
- 4 country-style bread
- 1 aubergine , peeled and sliced lengthways into 4
- 150 g fresh mozzarella , sliced
- 120 g black olives , pitted
- 2 anchovy fillets
- 6 basil leaves
- 80 ml olive oil
- 1 bunch of rocket
- salt and pepper , to taste
Prepare the barbecue
If you have a charcoal barbeque light it 30-40 minutes before you plan to cook. It is ready when there are no more flames and the charcoal has turned white. If you are using a gas barbeque, light it up on high and leave it for 15-20 minutes.
Make the tapanade
Into a blender put the olives, anchovies, basil leaves, and forty-five ml of olive oil. Cover with the lid and blend into a thick purée.
Season the bread and aubergines
First, brush one side of each slice of bread with olive oil. Now season with salt and pepper and place aside. Next, coat the aubergines with oil and also season them with salt and pepper. Turn them over and repeat on the other side.
Barbecue the aubergine
Place all four pieces onto the barbecue and grill for 3-4 minutes. Turn them over and grill the other side for a further 3 minutes. When browned, remove them from the barbecue.
Put the sandwich together
Return to the bread and turn each slice over placing the seasoned side down. Spoon the tapande onto each piece and spread it across the bread evenly. Next, put two slices of aubergine on the first two pieces of bread and then add the mozzarella and finally top with the rocket. Close both of the sandwiches and return to the barbecue.
Barbecue the sandwiches
Place both sandwiches onto the barbecue and gently place the heavy pan or plate on top to press them down. Grill for 2 minutes. Remove the pan and turn the sandwiches over, then grill for a further 1-2 minutes. When nicely browned, remove.
Slice and serve
To finish, slice both sandwiches down the middle to make them easier to handle and then serve while hot with a salad or crisps.
Pita With Chicken
- 200 gm chicken, boneless in cubes
- 1/4 cup mayonnaise
- 1 onion, sliced
- 100 gm cheese, grated
- 1 cucumber, sliced
- 1 tomato, sliced
- 6 pita breads
- 1 tbsp oil
- 4 green chilies. chopped
- Salt and pepper to taste
- Lettuce as required, shredded
Cook chicken with green chilies in boiling water till chicken is tender. Add salt and black pepper according to your taste.
Heat oil in frying pan and sauté the onion. Set aside. Mix chicken with mayonnaise.
Arrange chicken, onion, cucumber, tomato and lettuce on one side of pita bread. Sprinkle cheese and top with another pita to cover the filling.
Microwave for 1 minute to melt the cheese.
Filet-O-Fish Sandwich with Pacific Cod and Homemade Brioche Buns
Makes 4 sandwiches and 8 buns
- 1 pound fresh Pacific cod, or other mild local fish
- 1 cup local beer, preferably something dark (I used Anchor Steam)
- 1 ½ teaspoons baking powder
- 1 cup flour
- 4 slices cheddar cheese (anything but extra-sharp)
- Sea salt
- Freshly ground black pepper
- Peanut Oil
- Extra-virgin olive oil
- 1 egg yolk
- 2/4 cup extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 tablespoon champagne vinegar
- 2 tablespoons minced shallots
- 1 tablespoon chopped capers
- 1 tablespoon minced pickles
- 1 tablespoon sweet relish
- 1 tablespoon Dijon mustard
Homemade Brioche Buns
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 1/2 tablespoons sugar
- 2 large eggs
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons unsalted butter, softened.
Cut your filets into four equal parts. Remove any remaining bones.
Combine flour, beer, baking powder, a pinch of salt and ground pepper into a large bowl. Stir until fully combined and smooth. Put in the fridge until ready to use.
Heat up a Dutch oven and add about a ½ inch of peanut oil and a few tablespoons of olive oil. The oils should be in a ratio of 2 parts peanut to 1 part olive.
Dip fish in the beer batter, and place in the oil when hot. Fry for about 1 1/2 minutes on each side (this will vary depending on how thick your fish is).
Arrange fish on a warm bun. Top with tartar sauce, and thin slices of cheese.
Preheat oven to 200F, then shut off.
Combine 1 cup warm water, milk, yeast and sugar. Let stand until foamy, about 5 minutes. Beat one egg in a small bowl.
In a large bowl, combine flour and salt. Add softened butter and rub into flour between your fingers, making crumbs. With a large spatula, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead for 8 to 10 minutes. The dough will be sticky, but resist adding too much extra flour to your hands.
Shape dough into a ball and return it to the bowl. Cover bowl with plastic wrap and let rise in the warm oven for 1 hour. It should double in size.
Grease a baking sheet with butter. Divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in the warm oven for another hour.
Set a large shallow pan of water on oven floor. Preheat oven to 400F with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Add sesame seeds. Bake for 15 minutes, turning halfway through. The tops of buns should get nice and golden.
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 mayo. 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 add the rest of the lemon juice.
Add the remaining ingredients and stir until combined. Store in the fridge until ready to use.
Buffalo Burger with Roasted Yucca
- ½ pound of ground Buffalo
- ½ loaf of Brioche, split into 2 buns
- Handful of arugula
- Roasted tomatoes
- ½ cup finely chopped onion
- 1 pound of yucca (about 4 pieces – look for the longer, skinny ones)
- 1 few baby carrots extra-virgin olive oil salt and pepper
- 1/2 cup shredded Manchego
First the yucca:
Preheat the oven to 435F
Put a big pot of water on to boil. Using a very sharp knife or vegetable peeler, remove the tough, waxy outer skin of the yucca. Boil it for about 20 minutes or until they feel soft when you test them with a fork. When they’re done, remove them with tongs and let cool. Then, cut them into thick slices or thin strips, whichever you prefer, and lay them out in a single layer on a foiled baking sheet. Top with a generous swirl of olive oil, and a good amount of salt and pepper, and use your hands to toss so every piece is seasoned. Roast for 40 minutes total, and flip them after 20. I threw the carrots in whole with the yucca after 20 minutes.
Start the meat while the yucca is cooking:
Turn the meat out into a glass bowl, and add the chopped onion, one tablespoon of olive oil, a healthy pinch of sea salt and a few grinds of pepper. Mix together with your hands to combine, and split the meat into two patties.
Preheat a cast iron pan and add a tablespoon of olive oil. When hot, add the patties and cook for about 4 minutes on each side. The cooking time will vary depending on how thick your patties are, and how you like your meat. These turned out medium, with just a slight tinge of pink.
I used a grill pan to cook the brioche, and instead of olive oil I added a small amount of butter to each slice before cooking. Grill on one side for about 3 minutes, then flip and add the shredded cheese, tomatoes and arugula, and cook for another 3 minutes.
Assemble the burger, and serve with the roasted yucca and a side of hot sauce, chimichurri, aji or condiment of your choice.
Oven-Roasted Pulled Pork Sandwiches
- 3 to 4 lb Boston butt pork roast
- 1 tablespoons olive oil
- 1/3 cup water
For the rub
- 3 tablespoons paprika
- 1-1/2 tablespoons salt
- 1-1/2 tablespoons sugar
- 2 teaspoons dry mustard
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon cayenne
For the barbecue sauce
- 1/2 cup ketchup
- 1/2 cup seasoned rice vinegar
- 1 tablespoon cider vinegar
- 1/4 cup apple juice or cider
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons whole grain mustard
- 1 clove garlic, pressed
- 1/4 cup onion, finely chopped
For the coleslaw topping
- 6 cups fresh cabbage, finely shredded
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons cider vinegar
- 3 tablespoons canola oil
- 2 tablespoons mayonnaise
- 1 small clove garlic, finely chopped
- 1 tablespoon onion, finely chopped
For the sandwiches
- 8 large, soft sandwich buns
- 1-1/2 cups coleslaw (optional)
- 8 dill pickles
- Kettle cooked potato chips
Preheat the oven to 225°F.
Prepare the pork
Mix all of the ingredients for the rub together in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a dutch oven. Roast uncovered for 1 hour.
Remove from the oven, brush with the olive oil, add the water, cover and return to the oven for about 5 more hours, until the pork is tender and pulls apart easily with a fork. Roasting time is about 90 to 100 minutes per pound.
Transfer the pork to a large platter and allow to cool enough to handle. With two dinner forks, shred the meat into bite-sized pieces, removing any large chunks of fat in the process.
Prepare the coleslaw topping
Combine all of the ingredients in a large bowl. Allow to sit at room temperature for about 10 minutes. Taste and adjust the seasoning if necessary. Cover and refrigerate until needed.
Prepare the barbecue sauce
Combine all the ingredients in a small saucepan and heat to a simmer over medium heat. Cook for about 15 to 20 minutes until thickened.
Add the barbecue sauce to the shredded pork.
Assemble the sandwiches
Fill each bun with a portion of shredded pork and top with a tablespoon or two of your favorite coleslaw mixture.
Serve with a dill pickle and a side of chips.
Makes 8 servings (with lots of leftovers)
Sweet Potato Fries
- 2 sweet potatoes, scrubbed
- 1 tablespoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cayenne
- 1/8 teaspoon sea salt, plus more for finishing
- juice of 1 lime
- 1 tablespoon extra virgin olive oil
Preheat the oven to 425. Line a rimmed baking sheet with foil.
Slice the sweet potatoes into 1/4-inch strips and set aside. In the bottom of a large bowl, combine the remaining ingredients with a fork, until a loose paste forms. Add the sweet potatoes and toss to coat the potatoes.
Spread the sweet potatoes on the prepared baking sheet in one layer. Roast for 30 to 40 minutes, tossing every 10 to 15 minutes, until browned and crisp. Sprinkle with additional sea salt, to taste. Serve hot.
Chicken Sandwich with Yogurt Dill Sauce
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fresh cracked black pepper
- 2 tablespoons olive oil
- Dill yogurt sauce (recipe follows)
- 2 ciabatta rolls sliced in half lengthwise
- romaine lettuce
- 1 tomato, sliced
Place chicken breasts between two pieces of saran wrap or wax paper. Pound with a rolling pin or meat mallet until they are uniform thickness. This is to ensure that they cook evenly.
In a small bowl mix together garlic powder, salt and pepper. Sprinkle on both sides of the chicken.
In a skillet, heat oil over medium heat. Cook chicken 5-6 minutes on both sides or until no longer pink inside.
Toast the ciabtta rolls if desired. Spoon yogurt-dill sauce on the top and bottom of the ciabatta rolls. Place cooked chicken, lettuce and tomato on bottom portion of bun and top with the top portion. Serve.
- Dill Yogurt sauce
- 1 (8 ounce) container plain yogurt
- 3 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 4 sprigs fresh dill, chopped
Stir together all ingredients in a bowl. Cover and chill for 30 minutes.
Season to taste with more salt if needed. Serve.
How To Make Tea Sandwiches
For smoked salmon sandwich
- 4 slices of white bread
- 4 slices of smoked salmon
- 2 tbsp mayonnaise
- 2 tbsp dill , chopped
- ½ lime juice and zest
- 1 cucumber , thinly sliced lengthwise
For egg salad sandwich
- 4 slices of pumpernickel bread
- 3 hard boiled eggs , chopped
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp chives
- 2 tbsp crispy bacon bits
- salt and pepper
For avocado and shrimp sandwich
- 4 slices of whole wheat bread
- 8 shrimps , cooked,peeled,chopped
- 1 tbsp mayonnaise
- 1 tbsp corriander
- 1 ripe avocado , peeled and mashed
- 2 tbsp lemon juice
- 1 pinch of cayenne
- salt and pepper
Make the smoked salmon sandwich
Spoon the mayonnaise into a medium bowl, add dill, lime zest and lime juice. Combine very well using your spoon.
Then, having placed four slices of white bread on the chopping board, use your spoon to heap a generous spoonful onto the slices of bread and spread it evenly using the back of your spoon.
Place a slice of smoked salmon over two of the slices followed by some sliced cucumber on top.
Now place the other two slices of bread on top.
Using your large knife, slice them in half.
Make the egg salad sandwich
Take the bowl of chopped egg into the medium bowl. Then add the mayonnaise, Dijon mustard, chopped chives, salt and pepper.
Combine well using your spoon, stirring firmly.
Then, generously spoon the mixed egg salad onto two slices of the pumpernickel bread and spread well using the back of the spoon.
Now, sprinkle over the bacon bits and place the remaining two slices of bread on top to close the sandwich.
Using your large knife slice them diagonally across.
Make the avocado shrimp sandwich
Take the mashed avocado and place into a bowl. Then, add one tablespoon of lemon juice, the cayenne, salt and pepper and combine it all together with your spoon.
Then, taking another small bowl, introduce the shrimp, the mayonnaise, chopped coriander and salt. Stir well with your spoon.
Spoon the avocado mixture onto two slices of the cereal bread and spread with the back of your spoon to ensure even coverage.
Heap the shrimp mixture on top and press down lightly with the back of your spoon.
Close the sandwich using the other two slices of bread. Finally, using your large knife, slice them in half.
BLAST (Bacon, Lettuce, Avocado, Shrimp and Tomato) Sandwich
- 4 slices bacon
- 4 shrimp (peeled and deveined)
- salt and pepper to taste
- 2 slices bread
- 1/2 avocado (stoned, scooped and mashed)
- 1 tablespoon mayonnaise
- 2 leaves lettuce
- 2 slices tomato
Cook the bacon in a pan and set aside.
Season the shrimp with salt and pepper to taste.
Add the shrimp to the pan and saute in the bacon grease until cooked, about 2-3 minutes per side.
Mix the avocado and mayo.
Gingered Beef Sandwich with Caramelized Onions
- 1 lb of flank steak
- 3 tbsp minced ginger
- 3 cloves of garlic, minced
- 2 tsp tabasco sauce
- dash of worcestshire sauce
- 1/3 cup of soy sauce
- 1/3 cup of red wine
- 1 lime, zested and juiced
- 2 Bolillo rolls, sliced in half
- 1 large red onion, thinly sliced
- 4 tbsp unsalted butter
- 2 slices of Swiss cheese, optional
- large ziplock bag
Begin adding your flank steak to the ziplock bag. To a bowl, mix in the remaining ingredients. Pour into the bag, seal, and massage the marinade into the steak. Place in the refrigerator for up to four hours. About 3o minutes before you are ready to grill, remove the beef from the refrigerator and let it come close to room temperature. During this time, heat a large skillet to medium heat, and add 3 tablespoon of butter and all of the sliced onions. Bring to a medium-low heat, and begin to caramelize the onions. This process will take about 30 minutes. Stir about every 10 minutes or so.
Next, bring your grill to a medium-high heat and lube the grates with a bit of oil. You can do this by adding some oil to some paper towel, and use your tongs to apply the oil.
Take the beef out of the bag, reserving your marinade, and place it on the grill. We are only going to cook this for about eight minutes. After about a minute on each side, flip over, and brush on some of the marinade. Continue this process, every minute. It is important to not overcook this cut of steak as it will become very tough, you just want it just about medium, which comes out super tender and delicious.
Remove the steak from the grill and let it rest on a plate for about five minutes. As the meat rests, use 1 tablespoon of the butter, and lightly butter the bottom of the sliced rolls. Place on the grill, one butter side down, the other topped with the Swiss cheese, just until lightly browned, being careful not to burn the rolls.
Now it is time to slice the beef. The second most important note here is that you have to slice the beef across the grain. This shortens the muscle fibers and makes it much easier to chew.
Now you are ready to plate. Take the rolls off the grill. Stack the slices of beef on top of the melted cheese and top with caramelized onions.
Roast Chicken & Sage Pesto Panini
- 4 thin slices multi-grain bread
- 2 tablespoons sage-and-walnut pesto
- 2 to 3 ounces Swiss cheese, sliced
- 1/2 cup roast chicken, shredded
- 1/4 cup thinly sliced red onion
Preheat a grill pan or panini press to medium heat.
Spread 1/4 of the pesto on one side of each slice of bread. Top the pestoed-side of each slice of bread with 1/4 of the Swiss cheese. Top two of the pestoed-and-Swissed slices with 1/2 of the shredded chicken and the sliced onions. Cover the pestoed-Swissed-chickened-and-onioned slices with the two remaining pestoed slices of bread, pressing gently to close the sandwiches.
Grill the sandwiches for four minutes per side (rotating 90 degrees halfway through each side’s grill to get criss-cross grill marks), or until the cheese has melted and the bread has toasted.