Spork or Foon?

Top Chef Dale Talde's Iron Grilled Cheese and Filet Mignon with a Smoky Tomato Soup

First of all - I always want to add an "e" to smokey, which makes me want to add an "e" to tomato.  It's the Dan Quayle effect.

Sooo... it's been a while, huh? Life takes you in some pretty crazy directions.  I was working a job where I basically ate, slept and breathed that job (albeit, a pretty amazingly awesome job with some pretty amazingly awesome people), but I have taken a new position where I hopefully have a bit more of some work life balance and some more time to blog!

Aren't you all so excited?!?!?  More me and my long-winded posts!!!

How about I try to keep this one short, hmm?

Do you remember the episode from Top Chef All-Stars in which the cheftestants (I miss that word) had to cook using only food they found at Target (TARGET!! Or as I like to say "Tar-JAY") and Dale won by grilling a grilled cheese in which he added rib eye steak with AN IRON.

Funnily enough, in the directions for this soup, it still tells you to make this at home by grilling it with AN IRON.

Listen, as great as that sounds, I don't want my grilled cheese tasting like spray starch. Or worse, having my shirts smell like grilled cheese.

I know the photo is bad, but it's been a while since I've blogged, so I've forgotten how to set up a shot. And to be honest, I actually kind of accidentally dropped the sandwich in the soup, and when I took it out, it looked like a hot mess, so I had to just put it in and let it look like that.

Anyways...

This one is SO simple. Tomatoes, onions, garlic, smokey chipotle Tabasco sauce, some half and half. Blend. And you've got a creamy, complex soup, where the smokey chipotle and its subtle spices dance on your tongue. And don't even get me started on this sandwich. Cripsy bread, touched ever so lightly with butter, filled with ooey gooey cheese and (in my case, because I don't like ribeye), tender, juicy pieces of filet mignon are absolutely to die for. I normally don't like grilled cheese, because I don't like cheesy things ...besides my writing. BA DUM CHAAAAA.

Anyone?

Whomp, whomp.

Dale Talde's Smoky Tomato Soup and a Grilled Cheese and Filet Mignon Sandwich.

Serves 4

1 onion, chopped

4 cloves garlic, chopped

1 can whole peeled tomatoes (preferable San Marzano)

1/4 cup Half and Half (or you can use heavy cream)

1 tablespoon smoky chipotle Tabasco

8 oz. Filet Mignon

Cheese (any kind you like - I used fontina)

Bread (again, any kind you like, I used a whole wheat boule)

Butter to spread on bread

Kosher salt and freshly ground black pepper, to taste

Olive Oil

For the soup

Heat oil in a saucepan over medium high heat. When glistening, add chopped onion and garlic and saute until translucent, about 5 minutes. Add whole peeled tomatoes and half and half and lower heat to medium.  Cook over medium heat for 7 minutes, add smoky Tabasco.  Carefully transfer to a blender and puree until smooth. Season with salt and pepper to taste

For the Sandwich

Season filet mignon with salt and pepper. Heat oil in a saute pan over medium high heat. Add filet mignon and cook to medium rare, about 3 minutes on each side. Remove from heat and let rest.

Butter outside of bread lightly. Slice cheese and lay on slices of bread. When readdy, slice filet mignon into thin slices and arrange on top of cheese. Assemble sandwich and cook either in panini press or on griddle until cheese is melted and bread is crispy.

Serve with soup immediately.

 

 

 

Chicken Meatball Sliders

 
 

Sometimes, leftovers create super awesome next day meals, similar to the meatloaf sandwich. Now, is there anything more unappetizing than the sound of a meatloaf sandwich? Not to this girl, there isn't. Until I tried it. Heaven in a leftover sandwich.

A few months back, I posted about chicken meatballs. Now, chicken meatballs are one of my favorite things to make.  Jack loves them and they are much leaner than their beef/pork/veal counterparts, and just as tasty. These were leftover from the meal I posted back then.

And no, I don't mean I just made them 2 months later.  That would be gross.  And slightly dangerous, I presume.

A friend had come over to hang out, see mine and Jack's new place, and meet our dog (I mean, really, who wouldn't want to meet our little Remy?) and I had lots of extra food to get rid of, so I made some of these sliders, hoping they would be ok and that he wouldn't even notice that I was hocking leftovers onto him.  

He didn't. Score. 

But I guess now I ruined that. 

Leftover or fresh from the oven, these sliders are awesome.  Tender meatballs packed with flavor from freshly chopped garlic, sharp parmesan, and lemony parsley, topped with gooey, melted fontina cheese and peppery arugula in between two doughy potato rolls. 

I feel doughy just thinking about it. 

Chicken Meatball Sliders

For the Meatballs:
1 pound ground chicken
1/2 cup fresh breadcrumbs
1/3 cup finely chopped flat-leaf Italian parsley
1/3 cup grated parmesan cheese
2 eggs
1 1/2 teaspoons minced garlic
Kosher Salt and Freshly Ground Pepper

For the Sauce:
1 35-ounce can whole peeled tomatoes (San Marzano, preferably)
2 cloves garlic, minced
2 tbsp. extra virgin olive oil
1/3 finely chopped flat-leaf Italian parsley
1/2 teaspoon red pepper flakes
Kosher salt and fresh ground pepper, to taste

12 mini-potato rolls (or mini hamburger buns)

Fontina Cheese

For the Meatballs: Preheat oven to 350F. Line a two rimmed baking sheets with aluminum foil and spray well with cooking spray. Set aside.

Combine all ingredients in a medium bowl until just incorporated. Season to taste with kosher salt and freshly ground black pepper.  Roll meatballs into 12 balls, approximately 2" in diameter. 

Arrange meatballs approximately 2" apart on baking sheets. Bake for 20 - 30 minutes or until meatballs are cooked through. Remove from oven and let cool on the baking sheet and keep the oven on. 

For the Sauce: Remove the whole tomatoes from the can.  Reserve the juice for another use.  Roughly chop tomatoes (keep the juices that come out of the tomatoes for the sauce). Set aside. 

Heat 2 tbsp. extra virgin olive oil in a large saute pan over medium heat.  When glistening, add garlic and cook until garlic is brown and fragrant, about 2 minutes. Add tomatoes (and their juices) to pan and let cook for 2 minutes, until the sauce is slightly thickened.  Add parsley and red pepper.  Season with salt and freshly ground pepper.  Set aside until ready to use. 

To Assemble:  Lightly toast the potato rolls. Separately, top chicken meatballs (that are still on the tray) with a small slice of fontina cheese and place in the oven for 5-7 minutes, or until the fontina is nice and melted.  Carefully place the meatball on the bottom half of the potato roll, top with 1 tbsp. sauce and a small amount of arugula, and top with the other half of the potato roll. Serve immediately. 

Grilled Cheese and Braised Short Rib Sandwich with Pickled Caramelized Onions

 
 

I don't even have it in my to write a witty post about this awesome sandwich because another 1-2' of snow is currently being dumped on my doorstep.  Except, I don't have a doorstep, so I guess I'll just say... sidewalk?

The odd thing is that it doesn't actually seem to be snowing as much in Manhattan as it is in say, Long Island and New Jersey. NYC will prepare for huge storms by spreading copious amounts of salt on the already crumbling city streets in preparation for SNOWMAGGEDON or SNOWPOCALYPSE (gotta love media sensationalism), but instead the storms skirt the island of Manhattan and cover New Jersey and Long Island in a 1-2' tall blanket of white snow leaving Manhattan with, as my friend put it, "more salt than snow on the ground."

So I guess I shouldn't really be complaining. I stare angrily outside my window at snowflakes the size of plums furiously fall, but at the same time I am thrilled with the snow because Jack has a snow day and will be staying home with me today (although I won't really be able to speak to him because he will be furiously working from home, which is hard for me not to speak to him because he is so cute. I know. Gag.).  But it doesn't change the fact that I hate it, and have decided not to leave my apartment until the weather is a consistent 45 degrees and sunny. I know in August, I will be sitting here at my computer, complaining of the wretched heat wishing for this day of snow, but until then, let me complain about the snow.

WAH.

As I lock myself inside, I will be indulging in some leftovers.  Some incredibly tasty leftovers.  

The other night, I made Jack some braised short ribs with polenta.  Now, I love making braised short ribs because they are incredibly simple to make.  Sear the meat, toss it in a pot with some aromatics and wine and let cook for a few hours. Done.  It also yields a high amount of leftovers.  He thoroughly enjoyed the hearty meal, but what he enjoyed even more were the leftovers. Tender braised short ribs that melt in your mouth topped with gooey, spicy pepper jack cheese, sweet pickled caramelized onions, and fresh peppery arugula sandwiched between to pieces of buttery, crisp bread. 

My mouth is watering even as I write that.

What is funny is that as I am writing this post, Jack just requested this sandwich for breakfast.  See?  This sandwich is good at any time of the day, any time of the year.

Side Note:  Did you know that this is the first year in recorded history that it has snowed in every state in the United States? Even Hawaii.

Snowpocalypse, indeed.

Grilled Cheese and Braised Short Rib Sandwich with Pickled Caramelized Onions adapted from Bon Appetit

INGREDIENTS

SHORT RIBS

• 5 pounds beef short ribs
• 1/4 cup (1/2 stick) butter
• 3 celery stalks, chopped
• 2 large carrots, peeled, coarsely chopped
• 1 medium onion, chopped
• 1 1/4 cups dry red wine
• 1/2 cup low-salt beef broth
• 1/3 cup medium-dry Sherry
• 2 garlic cloves, peeled
• 2 bay leaves
• 1 large fresh thyme sprig

PICKLED CARAMELIZED ONIONS

• 1 tablespoon butter
• 2 large red onions, halved, thinly sliced crosswise (about 6 cups)
• 4 1/2 tablespoons red wine vinegar
• 1 1/2 teaspoons sugar

ASSEMBLY

• Butter, room temperature
• 16 slices country-style crusty white bread
• 12 ounces Pepper Jack cheese, sliced
• 4 cups baby arugula

PREPARATION

SHORT RIBS

• Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.

• Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.

• Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4- to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.

PICKLED CARAMELIZED ONIONS

• Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.

ASSEMBLY

• Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.

• Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.

Meatloaf Sandwich: Baby Arugula and Russian Dressing on Whole Grain Bread

 

In my previous food experiences, if there was anything that was less appealing than meatloaf, it was leftover meatloaf.  And few things were less appealing than meatloaf except for, say, broccoli covered in Velveeta cheese.  

I shudder at the memories. 

However, since I have finally found a phenomenal meatloaf recipe that has forever changed my opinion of meatloaf, I wasn't afraid to change it up a little with the leftovers.  I had seen several recipes for meatloaf sandwiches recently.  I never imagined eating meatloaf in a sandwich before, but then again, I could never imagine eating meatloaf willingly, so the sandwich thing wasn't far off.

This sandwich, which tops the leftover meatloaf with Russian dressing (or, actually the shortcut Russian dressing:  4:1 ratio of mayonnaise and ketchup) and arugula.  The meat, which was still deliciously moist and even more flavorful the next day really  worked well when paired with the creamy dressing and peppery and fresh arugula. 

As I sit here and write this, I wonder where that picky little child in me went.  Me, a meatloaf lover?

Oh, how I've changed. 

Meatloaf Sandwich adapted from Epicurious

• 1 tablespoon mayonnaise
• 1 teaspoon ketchup
• 2 slices whole-grain bread, toasted
• 2 slices

meatloaf, about 1/2-inch thick

1/4 cup baby arugula leaves

Stir together the mayo and ketchup in a small bowl. Spread on one side of each slice of bread. Lay the meat loaf over one slice and top with the arugula leaves. Cover with the remaining slice of bread, mayo-side down. 
 

Recipe Inbox

Every day, I email myself recipes that I want to make.  Sometimes, I email myself up to 15 recipes a day. I then look at my inbox a week later and I have 100+ emails of recipes alone. I sigh to myself, realizing that I do not have the time nor the metabolism to make such things.  

I do, however, bookmark these sites with the hopes of making the dishes for someone that I love.  I'll think, "Oh, Jack would love this" or "This is exactly the kind of recipe my dad would want" or "OK, I totally need a dining room table so I can have my friends over for a dinner party."

So instead, I have decided to share some of my recipe inbox with you.  Because I love you, too.

You'll thank me later.  

Amy over at Sing for Your Supper has made a Coconut Cake.  She makes the bold assertion that it is the best cake ever.  By the looks of it, I'll have to agree. Come on! Look at it! 

In more great cakes, Irene at Baking, Baseball and Books has made a delicious Banana Cream Cake with Brown Sugar Frosting.  I don't know if I can express to you the speed in which the drool was flying out of my mouth for this one.  My family would flip over this one.

Also, in tropical news, Dawn at Vanilla Sugar has made a White Chocolate, Macadamia Nut, Pineapple, and Coconut Bark.  My mom would flip for this. I will make it for her.  She will be happy and I will be Golden Child.

In a more traditional, I'm going to eat my computer screen to try to get a bite of this one sense, Jaime over at Sophistimom made some gorgeous S'mores Cupcakes. GO LOOK AT THEM.

Want something fun for the kids this summer? The Cooking of Joy has a Apple Pie Apple.  Apple on a stick. Rolled in white chocolate. Then rolled in caramel.  Then rolled in cinnamon brown sugar. Then rolled on my face. 

Never had a melting moment? Me, neither.  Let's melt together over the Quadruple (yes) Chocolate Melting Moments cookie sandwiches over at Chocolate Fool.  My coworkers would love me forever. 

For something a bit more savory, go check out the Sausage Cheese Rolls over at My Daily Delicious. Sausage. Wrapped in cheese.  Blanketed by a warm, delicious, hand-kneaded roll.  Think of it as a Pig-In-A-Blanket for GIANTS.  My friend, John, would love this. Minus the cheese.

Want to Throwdown with Bobby Flay?  Then get a restaurant. Want to pretend like you are on a Throwdown with Bobby Flay?  Then make this Shrimp and Salt Cod Ravioli with Yellow Pepper Romesco Sauce. He beat hometown favorite, Durso's of Queens, NY, with this delicious dish.  I licked my screen. And not because Bobby Flay is a sexy man (although, he kind of is).

Natasha over at Five Star Foodie takes you on some amazing adventures in food. I need to make this Okonomiyaki.  It takes me about 5 minutes to pronounce the name of this Japanese pancake filled with shrimp, scallions, salmon and topped with a Japanese mayo, which is about 4 more minutes than it would take for me to eat it. 

If you like to be enlightened in your quest for delicious food, head over to Tangled Noodle and read a bit about Indo-Chinese foods, then grab a mango and make this OUTRAGEOUS Cajuu Manga-Chicken Salad sandwich.  For all of you mango haters, please give mango a chance. It is the best fruit out there.

And last, but not least (definitely not least),  taking it back to my true love - baked goods - I present to you the Loveliest Carrot Cake You Ever Did See.  Before I eat it.

The Best Sandwich in the World

If you have noticed, there are a few "Best in the World" recipes.  Some may say I'm rather dramatic (it's true). I would say that I have eaten very well the past week or so.  My kitchen has turned into a land of white fluffy clouds, my appliances have been gilded in gold, there is a harpist standing next to my oven, and my mis en place is set by fluttering little faeries, who sing Pachelbel's Canon as I cook.

This sandwich is one of those sandwiches where your eyes bug out of your head upon taking the first bite.  Juicy steak, flavorful focaccia, rich mozzarella cheese, and crispy eggplant meet and form the most beautiful marriage.  Next time, I may add some arugula for color.  Slashfood recently posted a list of the best sandwiches in America.  I'm seriously considering emailing them this recipe. 

It's that good.

Steak, Eggplant, and Mozzarella Sandwich on Focaccia Bread

2 slices fresh focaccia bread (homemade is preferable, but store bought is fine), sliced horizontally
10 oz. flank steak
(4) 1/4" slices Italian eggplant (slice the eggplant lengthwise)
2 oz. fresh mozzarella cheese
1/3 cup Italian breadcrumbs
1 egg, whisked
Olive Oil
Kosher Salt and Freshly Ground Black Pepper

Heat 2 tablespoons olive oil on grill or in medium skillet over medium high heat.  Season steak with salt and freshly ground pepper.  Saute about 2 minutes on each side for medium rare.  Remove from heat, tent with foil and let rest. 

Heat about 1/4" olive oil in a large skillet.  When the oil is very hot, dredge eggplant slices in egg, then coat with bread crumbs.  Place eggplant in the oil, making sure not to crowd the pan.  Fry until eggplant is golden brown, about two minutes on each side.  Remove from oil and drain on a plate lined with paper towel.  Set aside.  

To Assemble:

Heat focaccia bread either in clean skillet or toaster oven until just warm.  Slice steak into 1/2" slices on a bias cut.  Arrange on bottom half of bread.  Top with 2 slices eggplant, then mozzarella.  Top with second half of bread.  Serve immediately.

Brie, Basil, and Dark Chocolate Panini

This is courtesy of Giada Di Laurentis.  She always experiments with unusual flavor combinations, and this one really hits the mark and is very simple.  I am not going to put any measurements, because I think that this should be made to one's liking.

Serves 2

• 4 slices rustic bread, sliced 1/4 inch- 1/2 inch thick.
• Basil leaves
• Dark chocolate chips (use as many or as little as you would like)
• Salt to taste (optional)
• Olive oil for brushing

Heat olive oil on grill (or pan, if you are using a pan).  Top 1 slice of bread with cheese, basil, chocolate, and salt, to taste.  Top with another slice of bread and drizzle olive oil sparingly over bread.  Place on grill and press down until cheese has started to melt and bread is golden brown, about 2 minutes.  Flip and cook for additional two or three minutes, until bread is golden brown. Slice and serve immediately.

Tandoori Chicken Naanwich

Keeping with the heart of delicious, ethnic, flavorful food, here is another winner!

Tandoori Chicken Naanwich
Everyday Food via Yum Sugar

Ingredients

1 cup plain nonfat yogurt
Juice of 1/2 lemon
1 tablespoon freshly grated ginger
1 tablespoon minced garlic (3 to 4 cloves)
1/4 cup grated onion (1 small onion)
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
2 pounds of skinless chicken thighs, excess fat removed
2 red onions, cut into 1/4-inch rounds
8 pieces of naan
1/2 cup storebought mango chutney
1 cup spinach leaves, tightly packed

Directions
Makes 4 sandwiches.

1. Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.
2. Preheat oven to 500 degrees. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Set aside.
3. Lower the oven temperature to 250 and wrap the naan bread in aluminum foil. Place the foil packet in the oven until naan is warm but not toasted, 5 to 10 minutes.
4. To make each sandwich, spoon 2 Tbsps. of chutney on one slice of naan, then top with 1/4 cup of spinach. Add onion slices to taste, followed by 1/4 of the chicken. Top it off with another naan slice, cut sandwich in half, and serve.