Tangy Pulled Pork Sandwiches with Purple Cabbage Slaw

Ingredients:

• ½ red onion
• 2 cloves garlic
• 1/8 c. cider vinegar
• 2 tsp dark brown sugar
• 1 tbsp dijon
• ¼ tsp cayenne
• 1 c. beef broth
• 1 bottle Stubbs smoky mesquite
• 4 pork loin chops
• Purple Coleslaw (recipe below)
• Soft Brioche Buns

Directions:

1. Make Brioche Buns!
2. Preheat oven to 350 F.
3. Set a skillet over medium-high heat.
4. Sear pork chops for 1-2 mins on each side and place them in a dutch oven.
5. Using the skillet that the chops were seared in, sauté onions and sugar until softened.
6. Add garlic and stir until fragrant.
7. Add cayenne, Dijon, and vinegar.
8. Add broth and bottle of sauce and stir until combined.
9. Add sauce mixture to dutch oven, bake covered at 300 F for 3 hrs

Coleslaw (Tyler Florence)

Ingredients:

• 1 tablespoon whole-grain mustard
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/2 lemon, juiced
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1 head purple cabbage, finely sliced
• 2 green onions, chopped
• 2 carrots, sliced on mandoline
• Kosher salt and freshly ground black pepper

Directions:

1. While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.

Sweet and Spicy Catfish Sandwiches

(Adapted from Food and Wine)

(Serves 4)

Ingredients:

• 4 soft baguettes (about 7 inches long), split lengthwise (Mini Baguette Recipe!)
• 2 tablespoons unsalted butter, softened
• 1/2 cup plus 1/4 teaspoon honey
• 2 tablespoons soy sauce
• 1 tablespoon very finely chopped fresh ginger
• 1 scallion, white and green parts chopped
• 3 garlic cloves, 2 very finely chopped
• Salt and freshly ground black pepper
• 1/4 cup cider vinegar
• 1/2 cup shredded carrots
• 1/4 cup mayonnaise
• 1 tablespoon sambal oelek or other Asian red chile sauce
• 2 large, thick, skinless catfish fillets (about 10 ounces each), halved lengthwise
• Vegetable oil, for brushing
• Thinly sliced cucumber and cilantro sprigs, for serving

Directions:

1. Preheat the broiler and position a rack 6 inches from the heat. Brush the cut sides of the rolls with the butter.
2. In a small bowl, whisk 1/4 cup of the honey with the soy sauce, ginger, scallion and chopped garlic. Season the honey glaze lightly with salt and black pepper.
3. In another small bowl, whisk 1/4 cup of the honey with the vinegar and 1 teaspoon of salt. Add the carrots and toss to combine.
4. In a third small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1/4 teaspoon of honey; season the sambal mayonnaise with salt.  
   
5. Arrange the fish fillets on a baking sheet; brush with oil and season lightly with salt and pepper. Broil for about 6 minutes, until the fish is just beginning to turn opaque.
6. Brush the fillets very liberally with the honey glaze and broil for 8 minutes longer, until browned and cooked through.
7. Spread baguettes with the sambal mayonnaise. Using a slotted spoon, lift the carrots from the pickling liquid and spread them on the toasted bread.
8. Top with the glazed fish fillets, cucumber slices and cilantro sprigs and close the sandwiches. Cut the sandwiches in half and serve right away.

Open-Faced Steak Sandwiches on Garlic Bread with Pickled Red Onions

(Adapted from Bobby Flay)

This was a meal that was built from whatever we had left in the fridge. (Or because we were too lazy/broke to go grocery shopping...).

It has since become a solid staple dinner in our home. Our roommates even make it. Simple, delicious, and green (ish). 

(Serves 4)

Ingredients:

• 2-3 lbs of sirloin steak, trimmed
• Your favorite BBQ sauce
• Texas Toast, recipe follows
• Pickled Red Onions, recipe follows
• Arugula

Grilled Texas Toast:

• 1 teaspoons canola oil
• 2 cloves garlic, smashed and chopped to a paste
• 1 stick unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 8 pieces of thickly sliced french or sourdough bread
• 2 tablespoons finely chopped flat-leaf parsley

Pickled Red Onions:

• 3/4 cups red wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon mustard seeds
• Kosher salt
• 1/2 red onion, halved and thinly sliced

Directions:

1. Marinate steak in BBQ sauce for at least 30 minutes, or overnight for best results.
2. Preheat grill at a low temperature.
3. Grill on low, flipping every 10 minutes or so and basting with BBQ sauce, until meat has reached an internal temperature of 145 (for medium-rare). 
4. Place meat on a plate, cover with foil, and allow to rest for 10 minutes.
5. Slice meat against the grain into thin slices.
6. Lay out Texas toast, and then layer arugula, meat, and onions onto each slice.
7. Drizzle with BBQ sauce and serve!

Grilled Texas Toast:

1. Preheat the grill to medium-high.
2. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly.
3. Stir in the butter and season with salt and pepper.
4. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.

Pickled Red Onions:

• Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute.
• Transfer to a small bowl and let cool for 10 minutes.
• Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours

Vietnamese Chicken Sandwiches

(Adapted from Marcia Kiesel)

Ingredients:

• 3/4 pound skinless, boneless chicken breast, sliced 1/4 inch thick
• 2 tablespoons soy sauce
• 1 tablespoon mayonnaise, plus more for spreading
• 1 large shallot, thinly sliced
• 2 carrots, halved crosswise and thinly sliced lengthwise
• 1/2 cup pickled cocktail onions, halved, plus 1/4 cup of the pickling liquid from the jar
• One 10-ounce baguette, split lengthwise and toasted, or four mini baguettes or rolls
• Sriracha or other hot sauce, for spreading
• 1 Kirby cucumber, very thinly sliced lengthwise
• Cilantro sprigs

Directions:

1. In a bowl, toss the chicken with the soy sauce, 1 tablespoon of mayonnaise and the shallot. Cover and refrigerate for 1 hour.
2. Meanwhile, in another bowl, mix the carrots with the pickled onions and their liquid and let stand for 1 hour.   
   
3. Heat a grill pan. Grill the chicken and shallot slices over high heat until charred and the chicken is just cooked through, about 2 minutes per side.

1. Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha.
2. On the bottom half, layer the carrots, onions and cucumber, then top with the chicken and shallots.
3. Lay cilantro sprigs over the chicken and close the sandwich. Cut crosswise into 6 pieces and serve.

Grilled Chicken Sandwiches with Remoulade and Shaved Lemon

(Adapted from Annie Miller)

Ingredients:

• 4 thin chicken cutlets (1 1/4 pounds)
• 1/2 cup fresh orange juice
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 8 slices cut from a round loaf of semolina bread, or 4 mini baguettes
• 1/3 cup mayonnaise
• 1 tablespoon minced parsley
• 1 tablespoon finely chopped cornichons
• 2 teaspoons Dijon mustard
• 1 scallion, finely chopped
• 1 small garlic clove, minced
• 1 teaspoon capers, drained and chopped
• 1/2 lemon, sliced paper thin, plus 1 teaspoon lemon juice
• 1 bunch watercress (6 ounces), large stems discarded

Directions:

1. Light a grill or preheat the broiler.
2. In a medium bowl, toss the chicken with the orange juice and 2 tablespoons of the olive oil and season with salt and pepper. Let stand for 10 minutes.
3. Meanwhile, brush both sides of the bread with the remaining 1 tablespoon of olive oil and grill until toasted, turning once.
4. In a bowl, mix the mayonnaise with the parsley, cornichons, mustard, scallion, garlic, capers and lemon juice.
5. Grill the chicken over high heat until lightly charred and cooked through, about 6 minutes.
6. Spread the remoulade on the toast.
7. Top with the chicken, a few slices of lemon and the watercress. Close the sandwiches, cut in half and serve.

Catfish Po'Boys with Pickle Roumelade

       I've never been that big on fish, but these sandwiches were so good, I actually ate the leftovers the next day. The tangy deliciousness  of the remoulade is so perfect that we made extra!

(Adapted from Jay Foster)


Ingredients:

PICKLE REMOULADE:

• 1 cup mayonnaise
• 1/4 cup minced celery
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tablespoons Creole mustard
• 2 tablespoons sweet pickle relish
• 2 tablespoons chopped drained capers
• 2 tablespoons chopped flat-leaf parsley

PO'BOYS:

• 1 cup cornmeal
• 1 cup panko (Japanese bread crumbs), crushed
• 1/2 cup all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 3 large eggs
• Eight 5-ounce skinless catfish fillets
• Vegetable oil, for frying
• 8 crusty hero rolls, split
• Shredded romaine, for serving

Directions:

1. In a bowl, combine all of the remoulade ingredients and place it in the fridge to set.
2. In a shallow dish (like a pie plate), whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin.
3. In another shallow dish, beat the eggs.
4. Dust the catfish with flour, then dip in the beaten egg; coat in the panko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet. 
   
5. In a skillet, heat 1/4 inch of vegetable oil.
6. Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels. 
   
7. Spread the rolls with the remoulade. Top with the fried fish and romaine and serve.

Chicken Caesar Wrap

Since we've moved to Redlands, it's been an amazing culinary adventure in some aspects, and a total pain in the ass in other aspects. While we've been able to try a lot of new things, it's been a challenge to find cheap/quick/easy food when we're busy. One place we have found is a place called Citrus Deli, which happens to be right across the street from our apartment complex. I'll admit, I've only ever had one item from their menu: the Chicken Caesar Wrap. And while I know that this is super boring and I'm a little embarrassed to admit it, I can't help myself. It is just...so...good. I've had many chicken caesar wraps, and theirs is by far the best. At $5, it's also a really good size. However, at $5, I can't have it for lunch three times a week like I've been doing, because $15 a week adds up. So I decided to create my own! This ended up costing me just around $3 per wrap, AND I can be lazy and don't have to leave the house to get it!


(Yields One Chicken Caesar Wrap)

Ingredients:

• Garlic butter, softened
• One large, whole-wheat tortilla or wrap
• 1 heaping cup romaine lettuce, chopped
• Shredded rotisserie chicken, as desired
• 1 small handfull of croutons
• 2-3 tbsp caesar salad dressing
• 1 tbsp parmesan cheese

Directions:

1. Preheat oven to 350 F.
2. Spread a thin later of garlic butter on one side of the wrap and bake it for 2 minutes.
3. Meanwhile, add romaine, chicken, croutons, dressing, and cheese in a  container with a lid (A ziplock bag will also work). Lid container and shake vigorously to combine.

1. Lay wrap, butter side up, on a plate.
2. Pile salad mixture on the center of the wrap, fold the ends, and then roll it up!
3. Enjoy!

Easy Crock Pot French Dip Sandwiches

(Adapted from AllRecipes)


Ingredients:

• 4 pounds rump roast (bottom round will also work!)
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer (I would recommend a brown ale)
• 6 French rolls
• 2 tablespoons butter
• Optional: Cheese, onions, or other toppings!

Directions:

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Spinach and Artichoke Grilled Cheese Ciabatta Sandwiches

Makes 2 sandwiches

Ingredients:

Fresh spinach – enough for about 3 cups 

chopped Canned artichoke hearts – about 3 (around 6 ounces) 

3-4 cloves garlic 1 tablespoon olive oil2 tablespoons sour cream

1 tablespoon cream cheese

1 cup shredded cheese (I like to use italian blend of mozzarella and parmesan!) 

2 large ciabatta rolls

Salt 
Butter or more olive oil

Directions: 

1.  Dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.

2.  Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just limp. Add the artichokes and saute for another minute or so, until heated through. Drain off any liquid from the pan. Stir in 2 tablespoons sour cream, cream cheese, and another pinch of kosher salt.

3.  Spread butter (or olive oil) on the inside of each of the 4 bread pieces. Heat a pan to medium high heat. Place all four pieces of bread on the pan, buttered side down. Lay a heavy skillet on top to allow them to crisp up a little. When they have reached a golden-brown, flip them over. 

4. On each piece, spread some shredded cheese, the spinach artichoke filling, some more cheese (1/2 cup cheese per sandwich), and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted. If your bread is starting to brown too much and your cheese isn't melting, take the sandwiches off the pan and wrap them in foil. This will insulate the heat from the sandwiches to melt the cheese. Serve hot! 

Parmesan Garlic Basil Focaccia Bread

I may have mentioned the magic in the heavenly smell of fresh baked bread.

I may have also mentioned the story of moving into the house I'm in now, where the only kitchen item I owned was a jar of yeast.

To say the least, I like bread.

And I really like focaccia bread.

My favorite focaccia can be found at a little hole in the wall sandwich shop  in Big Bear called Amangela's. The focaccia bread there is literally melt-in-your-mouth to-die-for. Every time I get the chance, I go there and get a french dip on the garlic basil focaccia and I enjoy three minutes of heaven as I inhale the whole thing by myself.

I did my very best to recreate the experience for myself in the comfort of my own home, and I think I came pretty close.


Parmesan Garlic Basil Focaccia Bread


Ingredients:

• 1 package active dry yeast (1/4 ounces)
• 1 1/2 teaspoons sugar
• 1 3/4 cups lukewarm water
• 4 cups of all purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 3-4 tablespoons olive oil
• 2 tablespoons fresh basil, minced
• 4-5 garlic cloves, minced
• 2 teaspoons sea salt

Directions:

1. Combine yeast, sugar, and lukewarm water in a large bowl. Allow it to sit for 10-15 minutes. It will be foamy.
2. Add flour, 1 tablespoon olive oil, garlic powder, dried basil, and and salt. Knead until well combined.
3. Form dough into a ball, place it in a lightly oiled bowl, cover. Put it in a warm area and let rise for 1 hour, or until it has doubled in size. 
4. Knead dough down and cut it into eight equal-ish sections.
5. Form sections into balls.
6. Preheat oven to 375 F.
7. Place balls on lightly oiled baking sheet, cover, and let rise for 30 minutes.
8. Poke small dimples into the dough with your fingers, and drizzle dough with olive oil.
9. Sprinkle dough with parmesan, fresh garlic, fresh basil, and sea salt.
10. Bake 15-25 minutes.
11. Serve warm or use as sandwiches

French Onion Soup Grilled Cheese Sandwiches

French onion soup is one of my favorite things in the entire world. When I came across this recipe on PunchFork, I was pretty excited. I emailed Boyfriend the link immediately and told him that he should make them for me.

We go to Big Bear in the San Bernardino mountains a lot. It's kind of our place. It's only an hour away, we both love nature, and we're constantly looking for ways to escape. Tonight, we decided to take an impromptu trip to celebrate ten months of being together. We got a cabin at the same place we always go to, The Big Bear Frontier Lodge. Normally, we just get a room there, but since it's Sunday, cabins are a bit cheaper, so we have been granted the luxury of a full kitchen. And you bet I wanted to make french onion soup grilled cheese sandwiches!

Normally, Boyfriend and I go to a new restaurant every time we come up here, but I felt like since I had this recipe and we had this kitchen, it was only right that I tried the sandwiches. Boyfriend was definitely okay with this. 

So we bought all of the ingredients, a few other things, and I tweaked the recipe a bit t make it my own. And boy, was this a great idea.

Try it. You will not be disappointed.

French Onion Soup Grilled Cheese Sandwiches

Ingredients

Caramelized Onions:

3 tablespoons unsalted butter

• 3 large yellow onions, sliced thinly
• Salt and pepper to taste
• 1/4 cup dry red wine
• 1 teaspoon fresh thyme, finely chopped

Sandwich:

• 4 slices gruyere cheese
• 4 slices fontina cheese
• 8 slices sourdough bread
• Salted butter, softened

Yields: 4 sandwiches

Directions

1. Melt butter in a medium pan and medium heat, stir in onions to coat them with the butter.
2. Cover the pan, add salt and pepper, and allow the onions to sweat for 10-12 minutes.
3. Uncover the pan and caramelize the onions, stirring frequently for 30 mins- 1 hour. The onions will be ready when they have become dark golden-brown.
4. Add your wine, and continue to cook the onions until the wine smell is cooked out, scraping the bottom of the pan as you stir. Add more salt and pepper. The onions will be a rich, dark color with a syrupy texture.
5. Place a slice of gruyere cheese on a slice of bread. Top this with some of the onion mixture, a slice of fontina, and then a second slice of bread. Repeat this process with the remaining three sandwiches.
6. Butter both sides of each sandwich and place them on a griddle. Lay a metal pan or bowl on top to keep the sandwiches weighed down. Cook for about 4-6 minutes on each side, or until the sandwiches are golden-brown.

Holy Mother of...

I just ate one of these and I am so happy right now. So. Happy.