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Posts from the ‘Lunch’ Category

Cuban Sandwich :: Porky & Delicious!


So last week…we had some pork and later last week…we needed to eat up what little was left and what better way than to make the traditional Cuban sandwich!

According to my sources (the interwebs of course – nothing but the best for you readers!), all Cuban sandwiches contain roast pork, ham, pickles, swiss cheese and a spread of mustard and are always served hot off the presses. Sounds like a pretty pungent sandwich, right? Wrong…it’s delicious, strongly flavored…but apparently many wrongs make a right!

Do you live near a Trader Joe’s? Good! We find that using the mini-ciabatta loaves which are only par-baked and ready to be crisped up before serving are perfect for any panini. Soft enough to let the panini press squish it a bit and grill up the outside but not so much that when you take a bite, you either get all bread or only the filling.

Moving on…slice the bread and spread with mustard on both sides, we happen to be fans of this one from Sierra Nevada Brewing. We also like their beer…but that’s another post! Layer a few slices of ham on the bottom side of the sandwich, cover with slices of the roast pork.

Having only dill pickle spears in the house…which I thought too difficult to slice lengthwise, I was relegated to many little slices of the spears.

Ready for the swiss cheese, layer it on and give a light sprinkling of salt and pepper. (Remember rule #4 – season at every step! – It’ a rule…maybe not rule #4…but it’s a rule.)

Top with the other half of the bun and get it into your panini press stat…or fry pan…or whatever works for you.

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Once the cheese is melty, the bread toasty, and the filling delicious-looking…pull it off the grill and cut in half. (Also…make a giant mess for just one sandwich!)

Serve with crunchy potato chips and a pickle on the side.

Dig in (and then wish you had a little more leftover roast pork).

In lieu of additional pork…throw together another sandwich with ingredients found in your fridge!

Filled with sliced roast turkey, roasted red peppers, arugula, mozzarella cheese and some sprinklings of garlic dried Italian herbs.

I love panini night…you never know what might make it into a sandwich! Do you have a favorite filling?

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2011 Meals in Review | part one


As I’m a bit behind these days, I noticed while perusing my photos from the past year in search of a couple photos for a new year’s card to send out, how many delicious moments we had in 2011.  What follows is not only what we made, but what we enjoyed! 

The delicious moments of 2011…


January

Rosemary Sea Salt Dinner Rolls (recipe credit: Pioneer Woman)

Creamy Pheasant and Wild Rice Soup

Orechiette with Pheasant, Bacon and Spinach

Butternut Squash, Shallot and Goat Cheese Pizza

Pot Roast…good the first time, better the second…

Cumin-scented Butternut Squash with Onions and Wild Rice

Pot Roast Ravioli

Homemade Fettuccini

Boboli’s done right…!  (yes, you are correct…that is an egg cracked on top peeking out from underneath the arugula and parm!

 

February

yummm…pancakes

Delicate Scrambled Eggs with Truffle Salt

A Birthday dinner at Bouchon

Cod Brandade with Tomato Confit and Fried Sage Leaves

Frisée aux Lardons et Oeuf Poché

Croque Madame

Back at home…Cheese Soufflé

Lump Crab Cakes

Valentine’s Day Cheese Fondue

Tempura and Cold Soba Noodles

Baby Artichoke Gratin (recipe credit: latimes.com)

 

March

Fancied-Up Burgers

Seared Scallops with Cream of Cauliflower Soup

Welsh Rarebit

 

April

April brought with it a trip to Vienna for Woody’s work…

Käsekrainer – near perfect street food

Beef Tartare with all the appropriate accoutrements

Veal Medallions

Finally in the homeland…a full plate of spätzle just for me!

A celebratory meal at Meinl am Graben began with a Veal Carpaccio for Woody

Tortellini with Consommé and Crisped Prosciutto

Honestly…I can hardly remember what exactly this course entailed…but I DO remember that it  was incredibly amazing!

The third course of our prix fixe…again…perfection!

Although I can’t say the name of the place…the fare was delicious

A trip to Vienna without Viennese coffee would be a crime!

Back at home…Pacific Spiny Lobster with Fava Beans and Meyer Lemon

Grilled Cheese Invitational…who says no to that…?

Burrata with Cherry Tomatoes…there were plenty more sandwiches and a lot more cheese, but most disappeared before I could get a shot!

And of course, an annual batch of Deviled Eggs for Easter!

 

May

Fried Chicken Salad with Goat Cheese

Onion & Bacon Tart

Minted English Pea & Lemony Feta Crostini

Another birthday was cause for a trip to the Los Olivos region, some wine tasting and of course a meal or two…

Bistro Burger

Spring Vegetable Pot Roast

Ebelskivers

Savory Lentil Salad

House guests meant a trip to the Original LA Farmer’s Market and an Oyster Po’ Boy

June

Chicken Garlic Sausage & Swiss Chard Flatbread

Potato Salad – Two Ways

Poppyseed Cake with Strawberries and Mascarpone Frosting

Part two coming soon…

eatery 1025 :: You Should Go To There!


Utah… a culinary wonderland! (?)  Yep…I just used Utah and culinary in the same sentence!  I do this not out of foolishness…but because I actually know!  Of course, I could spend at least an hour or two telling you all about the secret spots, my new faves, the good ‘ole standby’s, the uniquely Utah locales, and of course where to find the best beer…nope…I’m just going to tell you about one little place that is well-deserving of your attention!  eatery 1025.  

I am not the first to take notice…and will not be the last.  Due to my lack to photography skills…I have borrowed a photo from the Salt lake Tribune as my attempts hardly did justice to the beauty of the chilled beet and cucumber soup!

(photo courtesy of Francisco Kjolseth/Salt Lake Tribune)

There is just one little quirky thing about eatery 1025…it’s technically in Bountiful.  Don’t let this stop you…it is worth the trip…right off the freeway…no big deal…it’s closer Alta and Snowbird!

The self-describe their menu as clean with seasonal ingredients.  I would agree although I’d throw in a splash of creativity, a slight lean towards gluten-free and vegetarian and a knack for taking dishes found on many menus and making them unique and extraordinary.  Executive Chef, Chelsa Best and Sous Chef, Liam Connelly have put their all into this little place and expanding the gastronomic horizons of Bountiful!  (and they have a tiny kitchen – having worked in kitchens, I know the challenges of tight spaces…you’ve got to have some happiness in the kitchen if you want your food to have love…which it does!)

Blah, blah, blah…get on to the good stuff…

Spicy Turkey Lettuce Wraps

Sampling of side dishes:  honey-glazed carrots, rosemary fingerlings and curried cauliflower

Caesar Salad – parmesan frico, hearts of romaine, chopped hard-boiled egg, grilled red onions, crouton fingers, and last…and my favorite…fried capers!

Zucchini ribbons with chicken sausage and ricotta salata – no noodles here, just zucchini.  Fresh and brilliant!

Can you tell that we ordered many things…

Sweet pea spinach salad with caramelized onions, pine nuts and topped with salmon

Grilled ham and cheese with mustard and caramelized onions on sourdough

You can’t go wrong with a traditional and nicely grilled cheese sandwich

Chicken gyro on fresh pita

The space is bright and inviting mimicking the character of the dishes.  Currently they are serving breakfast (go for the oatmeal brûlée!) and lunch and will hopefully be serving dinner this fall.

Of course, I couldn’t leave without a sweet nibble…and truthfully, despite the bursting-at-the-seams feeling in my stomach…I could have squeezed in at least two more of these…they were that good!

Vanilla cupcakes with fresh strawberry mascarpone frosting!

(do you want to know a secret…?  these cupcakes are gluten-free!  I am not usually a fan of gluten-free…and I would not have known…delicious and made fresh daily on site!  Shhhhhh…don’t tell anyone!)

Overall, the menu is filled with options to satisfy both traditional and eccentric tastes while not overreaching.

What they do…they are doing well.

You Should Go To There!

eatery1025 •1025 South 500 West • Bountiful, Utah • 84010

**I may or may not know and or be related to the sous chef.  This in no way affected my overwhelmingly positive and delicious experience!  :-)

Euro Pane…I found my bakery!


Time for another favorite place of mine…

Euro Pane Bakery

This is a true bakery…where they also happen to make amazing sandwiches and salads.  The closest thing I’ve found in Pasadena to croissants and baguettes like they make in France.  Delicious.

Menu is simple and classic.  Breads are amazing, tarts are not overly sweet, and they even have completely authentic macarons!

Of course, you must have an Orangina with your sandwich (french accent).  [Side note:  Dear Orangina, I’m incredibly disappointed that the product sold in the United States includes high fructose corn syrup.  I regret to inform you that I will no longer by enjoying your citrussy bubbly drink unless I find the real thing…similar to only drinking Mexican coke.  Sigh!]

Our table provided a peek behind the counter.  And then…

…sandwiches arrived.  It may not look like anything special…but this is delicious roast chicken salad with some tarragon and yogurt on rosemary currant bread.  So good!  Woody enjoyed a meatloaf sandwich, although he was torn between that and their egg salad sandwich.  For anyone who enjoys a not-quite-hard-boiled-egg…this is the egg salad for you.  I promise…you won’t be disappointed.

Lunch…at home…Chicken Salad on Arugula


Best. Idea. Ever.

Summer is a time for letting things take a little longer…lounging for that extra half hour…rolling into work a few minutes late…(while, of course, not letting any deadlines slip by….or ignoring obligations…of course).  My coworker announced the other day that we would be enjoying our lunch hour at my house – not at our desks as usual.  I live close by…time-wise, it works…and it’s a significant mental break from the office and all the work that needs to get accomplished this summer.

I hadn’t brought a lunch with me that day…so it worked out perfectly.  I secretly may have been blaming my morning time crunch for not bringing leftovers…but leftovers can be a little scary sometimes.  I’m working on it.  So…on the menu…leftovers.

It was a chicken salad which I had quickly made with half a sliced chicken breast from a dinner that week.  I tossed in some chopped red bell pepper, some dill, salt and pepper and poof – delicious work day lunch.

I should really do this more often.

Ridiculously Good BLT’s and Malts! (inspired by Pop)


This is dedicated and inspired by Bill Thompson – or Pop as most of us know him!

My first visit to Minnesota, Woody and I were invited over to Pop’s for BLT’s and malts made with his very own home grown tomatoes.  It seemed a perfectly fitting meal for this past weekend.

The supplies: bread from “the Breadman”, thick cut bacon from “Taylor’s Meats” (my new favorite butcher!), farmer’s market arugula, tomatoes and fresh herbs!

Tarragon, thyme and basil

Homemade aïoli – simple – egg yolk, mustard, garlic paste – whisked together.

Pour in a steady stream of a neutral oil (or olive oil depending on the flavor you want) while whisking.  The proteins in the egg yolk and the mustard are emulsified with the oil into a suspension making magical aïoli!

Keep whisking and adding oil until it is the proper thickness.

Don’t even try and tell me this bacon doesn’t look heavenly…?  And it’s not even crispy yet!

Clearly, Cleo would have appreciated a sample of the slobber-inducing bacon…the smell was driving her crazy.  Look at how patient she can be!

Basil chiffonade

Basil, tarragon and thyme…in that order.

Herbs added, sprinkle in salt and pepper and make sure it is irresistable.

There really is nothing better than a summer tomato…luckily we are at the very beginning of the season still!

Mmmmm….bacon….(a la Homer)….

Oven-ready bread – we are sans toaster at the moment.

It takes much willpower to leave each piece of bacon untouched…and really the only way of guaranteeing this…is knowing that each piece you sneak now…will be one less crunchy bit on your sandwich!

Malt preparation – I had to refer back to my resident MN expert for this part.

Serve with crunchy potato chips, and a crisp pickle.

It’s a good weekend if these are on the menu – my only complaint was cooking them late enough that we didn’t get a chance to enjoy them outside on the deck…really the only appropriate place to enjoy a BLT and malt!

Happy Memorial Day!

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