Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts

Monday, December 17, 2012

Beef Tenderloin Sliders

So first of all, I have to apologize for the lack of posting lately. Between the technical issues with my pictures, and starting a new job, it's been kind of crazy. But I promise, no more lapses!

Anyway, onto the delicious recipe. It's the holiday season and time for holiday parties! Brett and I decided to have a pre-holiday party party and have a few people over to have some dinner before going out. But I was struggling with trying to figure out what to prepare for dinner.

Turkey? No, way too ornate. Ham? Nah, not in the mood. Brett suggested pizza but I didn't feel like preparing something that took so much time in the kitchen. 

So I sat down nestled in with my new Bon Appetit magazine on my Kindle and waited for inspiration. And I found it. A beef tenderloin with horseradish cream. But I didn't feel like just serving beef. Because then I'd have to figure out side dishes, and also this was a crowd I didn't particularly know well. 

One of the things that I think is Brett's favorite thing to eat are sliders. Sliders with anything on it. And I figured well, beef is good on sandwiches, no? And then I thought well, beef tenderloin sliders sounds fancy and also low key! A perfect combo. 

One thing I have to note though is that beef tenderloin is STAGGERINGLY expensive. Like woah expensive. I don't buy beef tenderloin ever, so I wasn't quite prepared. BUT the 3 lbs of beef tenderloin, when made into sliders, lasts for DAYS. We had it for dinner on Sunday and dinner Monday as well. So while it is expensive, it can span many meals and make it FAR more economical. 

Also, it's delicious. This preparation makes melt in your mouth beef tenderloin and the cream serves as a really fabulous condiment. I also added some arugula to give it a peppery veggie crunch. 

If you're serving a crowd this holiday season I highly recommend making these. They were a huge hit and really easy to do. Plus you don't need to worry about the beef staying warm, because the tenderloin is just as good on sliders cold as warm! So I hope you enjoy!! 

Friday, November 9, 2012

Shrimp Rolls

Sometimes when I make food for football weekends, it's about this time of year that the food selection become monotonous. Chili, wings, repeat. So this weekend I decided that mix it up. No chili, I say! Nay! We shall have something different!

However, I was also in a lazy mood. Heavy cooking all day long for a noon Michigan game? Uh no. So I poked through my freezer and fridge and thought about what I could make with the ingredients that I have already. 

And then I came across the shrimp. I had bought frozen pre-cooked shrimp a while ago and hadn't used them yet. Then it came to me. Why not make shrimp rolls, like lobster rolls? I've made lobster rolls plenty of times, and have always seen shrimp rolls on menus, but hadn't eaten them that much. But I figured hey, how different from lobster rolls can they be?

Well the adventure in shrimp rolls was a success. Brett declared that he liked these better than any of the lobster rolls I've made. It's a simple mix of mayo, greek yogurt, chives, celery, shrimp and some spices. And made into little mini rolls but cutting the hot dog buns in half, it's a perfect grab and go dish to serve to the masses. 

Tuesday, June 19, 2012

Italian Sausage Banh Mi

I have a real love for Asian fusion food.  I'm obsessed with Korean tacos....add kimchi with corn tacos?  HEAVEN!  I am not exaggerating when I say that when I, or one of my colleagues, see the Korean taco trucks are parked outside of my work, I will jump and get three gut stuffing tacos.  And enjoy them until I can barely move.

But it's not just tacos.  When we were in Napa a couple of months ago, one of the best, simplest and most mouthwatering dish I had was a duck banh mi sandwich at Napa's Kitchen Door at the Oxbow Market.

Bahn mi is Thai sandwich that comes in a million different variations, but includes at least three key ingredients: pork, pickled things, and bread.  But I've come across all sorts of combinations.  In particular, I found this country pâté banh mi from Food & Wine magazine.

I thought it would be great to try.  But then I was reminded by Brett that I had left out some awesome Italian sausage that I had picked up last week from the farmer's market.  So, revisions needed to be made.  While I stuck with some of the sides that F&W had outlined (the tofu spread, pickled jalapenos, cilantro) and added some more things, like sliced jicama, I substituted the pâté with homemade Italian sausage meatballs.  Oh, and nothing is complete without Sriracha.

The sandwich was great.  Brett reflected that it was worth of our favorite sandwich place in DC, SUNdeVICH.  Which...I should note is an enormous compliment, as he was just cursing me for introducing him to SUNdeVICH last week because he is so obsessed.

I promise, you'll enjoy!  And if you want to scale back on the heat, you could do pickles versus pickled jalapenos, and don't need to add the Sriracha.  Although.....it's an awesome amount of heat!

Saturday, February 25, 2012

Lamb Meatball Subs

So after making some lamb pizza the night before, I had a lot of leftover lamb.  And a lot of lamb meatballs.  But you know what is great for meatballs?  Meatball subs.  Slathered in marinara, with lots of meatballs, toasty bread....one of my favorite things to eat are meatball subs.  And I hadn't made them on my own before.  I like the change of pace with the lamb.  It makes the dish more savory, adds different layers of flavor, and were extremely quick and easy to make.

Additionally, if you had leftover lamb meatballs, these could easily be frozen to cook again at another time.  This recipe could easily be served over pasta, if you don't want the whole sandwich thing.  I'd recommend them at any time....super easy, quick and delicious.

Wednesday, January 25, 2012

Crispy Greek -Style Chicken Sandwiches

I've always loved crispy chicken, but not so much when it comes to the fat and calories that come along.  So over the years, I've made different versions of "fried" chicken.  In a pan with oil, sauteed before baking, just baking with flour, some baking with egg and panko.  I've tried all of it.  When I fried it in the pan, it just came out kinda heavy and greasy.  And with flour, it still tasted too heavy.

This time, it worked.  The trick?  Egg and panko, and baking on a baking rack, rather than directly on the baking sheet.  It helped to eliminate one of the problems I'd constantly faced, the sogginess of one side of the chicken.

But rather than just plain breaded chicken, I decided I wanted a Greek flair.  This past year Brett and I went to Greece for our honeymoon.

Unfortunately, two weeks before the wedding I broke my ankle, so we were a bit stationary in Greece.  No hiking or walking around.  Mostly crutching.  But know what that meant?  MORE FOOD!  And we ate a lot.  And I tried to pick up on and remember the flavor profiles.

So I decided to use the yogurt sauce I made when I made the halal chicken as a substitute for tzatziki (personally...I like it more!), tomatoes, cucumbers, feta cheese and a cucumber mash.  If you choose to do another kind of flavors, this chicken is pretty malleable.  But this combo, I'd be happy to order in a restaurant no problem.  And Brett's first reaction?  MMM!

Saturday, January 21, 2012

Store Review: Smucker Farms (& Lunch)

One of the movements DC has been heading towards is the inclusion of more farmers markets, more organic food, and more farm-to-table shopping options.  The latest one of these is a place called Smucker Farms.  It's a store that is stocked with products from Lancaster County in Pennsylvania.

From their website:

Smucker Farms makes a direct connection between the producers of food and products in Lancaster County, Pennsylvania, and consumers in Washington, DC. We focus on small farmers and producers, stocking our shelves with the best that Southeast Pennsylvania has to offer. Many of the small farmers in Lancaster, who are primarily Amish and Mennonite, have distanced themselves from the corporate food chain and are, instead, focusing on high quality artisan food and products.

So along with my friend Melissa, we went out to check out the store.