I call BS.
Yours needs more wiz.
Crap.
boz wine kicking in.
Gotta fetch the briskey.
picys mannnana
Pea's.
I'm ouut!
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contest BEGIN! Ethnic/Regional Sandwich II
- Thread starter The Hot Pepper
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I call BS.
Yours needs more wiz.
Crap.
boz wine kicking in.
Gotta fetch the briskey.
picys mannnana
Pea's.
I'm ouut!
Secret, I added more whiz, but I wanted everyone to be able to see the steak too.
The chillies are in the sauce Scovie.
The reason why there is two secret ingredients is because in Porto, the restaurants guard their recipes closely. Just trying to keep it authentic
The two 'secret' ingredients in mine can be interchanged with all sorts of things. What I listed as ingredients are the bulk of the flavours
The chillies are in the sauce Scovie.
The reason why there is two secret ingredients is because in Porto, the restaurants guard their recipes closely. Just trying to keep it authentic
The two 'secret' ingredients in mine can be interchanged with all sorts of things. What I listed as ingredients are the bulk of the flavours
DAMM YOU!
One more for tonight, and this was messy.
Mint Coriander Chutney
First, for those who don't already know, cilantro = coriander. I typically refer to coriander seeds as "coriander" and the leaves as "cilantro." This uses cilantro (aka coriander leaves), mint leaves, ginger, lemon juice, cumin, black salt, and green chiles. Slap it all in a blender and liquefy, adding water if necessary. It should yield a thin paste. Let rest in the refrigerator overnight.
Fair warning, if you have the guts to give this a try, is you'd better take a breath and hold it before opening the lid to the jar of the blender. This has an effect much like powdering dried pods - much choking ensues. It smells great once you get over the choking, but watch out until then!
Mint Coriander Chutney
First, for those who don't already know, cilantro = coriander. I typically refer to coriander seeds as "coriander" and the leaves as "cilantro." This uses cilantro (aka coriander leaves), mint leaves, ginger, lemon juice, cumin, black salt, and green chiles. Slap it all in a blender and liquefy, adding water if necessary. It should yield a thin paste. Let rest in the refrigerator overnight.
Fair warning, if you have the guts to give this a try, is you'd better take a breath and hold it before opening the lid to the jar of the blender. This has an effect much like powdering dried pods - much choking ensues. It smells great once you get over the choking, but watch out until then!
Colour looks awesome. Had to do a double take on your ingredients as I read black pepper...lol, no, black salt hehehe
You know me better than that!
You never know who's gonna show up at the SoFlo kitchen...
Grilled up some onions...
Seared up some thinly sliced sirloins, seasoned with Bitter Orange Seasoning...
Slapped those babies on some fresh Cuban bread (still warm from the oven)
Topped with freshly sliced tomato, grilled jalapeno, a little mayo, and "papitas" (potato sticks)
A squeeze of lime and a little extra bitter orange Sazon
Pan Con Bistec is so damn good, we eat it all the time!!!
Yo Mama likes it too...
Frydad's Pan Con Bistec
This is a Cuban Classic. You will find this sandwich at local diners all across Florida.
The meat is very thin on purpose. It's a thinly sliced top sirloin.
The meat is seasoned with Bitter Orange Seasoning and seared on the griddle, palomilla style.
The onions are sauteed with some olive oil and salt...
Then the jalapenos jump into the pool, seasoned the same way.
The Cuban bread is fresh from the bakery, and smeared with a little bit of mayo.
The tomatoes are vine ripe. But I ripped them off the vine in the store, so I didn't pay for stems.
Bread, meat, sauteed onions, tomato, jalapeno, papitas, mayo, bread.
GROUND!!!!!!
Maybe my favorite Miami Sandwich!
...And then someone threw a tricycle in the tree.
This is a Cuban Classic. You will find this sandwich at local diners all across Florida.
The meat is very thin on purpose. It's a thinly sliced top sirloin.
The meat is seasoned with Bitter Orange Seasoning and seared on the griddle, palomilla style.
The onions are sauteed with some olive oil and salt...
Then the jalapenos jump into the pool, seasoned the same way.
The Cuban bread is fresh from the bakery, and smeared with a little bit of mayo.
The tomatoes are vine ripe. But I ripped them off the vine in the store, so I didn't pay for stems.
Bread, meat, sauteed onions, tomato, jalapeno, papitas, mayo, bread.
GROUND!!!!!!
Maybe my favorite Miami Sandwich!
...And then someone threw a tricycle in the tree.
Garden fresh marinara. You have to know that Italian grandmaws a hundred years or more ago didn't follow a set recipe every time...they went with whatever they had ripe. In this case, fresh zucchini adds a rich, sweet flavor, and a creamy texture.
A little prep work...a leek, an entire head of garlic, a pile of home grown tomatoes, and some home grown zucchini.
I thought I'd post a mater-prep shot of how to clean the button out of a mater and save as much "meat" as possible. Bifurcate from top to bottom, then at an slight angle,make a V-cut to get the button and the tough part out.
Get the CI nice and hot with some imported EVOO...as in...my parents bring me some back every time they visit Greece. You want to brown...not burn the garlic.
When the garlic is browned, add leek, and zucchini. In this case, I fully skinned the zuch...the skins tend to toughen up on the variety I grew...so off with them. Store bought zuch is softer...so no need to skin it.
When that mess start to get translucent...it's mater-time. Clear out a spot in the middle, and toss 'em all in. More EVOO.
As soon as the maters are added...it's wine time. I prefer a dryish but sweet white wine in my marinara.
As for the skins...after about 10 minutes, they start to get looser than Scovie's words on a Saturday night. Easiest way to peel them (since this will be a hand-mash, instead of kitchen-gadget mash) is to find the mater skins wrinkled up, and draga fork across them...if they turn loose, rake it about half way down and pull back and up. Most of them come right off. There are a few you have to reach in and grab...but it's all good.
After you get all the skins out...it's herbage time. I use a generous amount of sweet basil, some spicy globe basil, rosemarry, thyme, and greek oregano. No need to chop them...they'll get mashed in the process. At this point, add a pinch of brown sugar, a few oinches of paprika, a fat ass pinch of sea salt, and some cracked pepper straight from the pepper-mill. You can omit the BP if Gemme is coming by...it's a nice touch, but not necessary.
Let that simmer on med-lo for a couple hours...but you gotta work it...let it burn and/or stick...and in the trash it goes.
A little prep work...a leek, an entire head of garlic, a pile of home grown tomatoes, and some home grown zucchini.
I thought I'd post a mater-prep shot of how to clean the button out of a mater and save as much "meat" as possible. Bifurcate from top to bottom, then at an slight angle,make a V-cut to get the button and the tough part out.
Get the CI nice and hot with some imported EVOO...as in...my parents bring me some back every time they visit Greece. You want to brown...not burn the garlic.
When the garlic is browned, add leek, and zucchini. In this case, I fully skinned the zuch...the skins tend to toughen up on the variety I grew...so off with them. Store bought zuch is softer...so no need to skin it.
When that mess start to get translucent...it's mater-time. Clear out a spot in the middle, and toss 'em all in. More EVOO.
As soon as the maters are added...it's wine time. I prefer a dryish but sweet white wine in my marinara.
As for the skins...after about 10 minutes, they start to get looser than Scovie's words on a Saturday night. Easiest way to peel them (since this will be a hand-mash, instead of kitchen-gadget mash) is to find the mater skins wrinkled up, and draga fork across them...if they turn loose, rake it about half way down and pull back and up. Most of them come right off. There are a few you have to reach in and grab...but it's all good.
After you get all the skins out...it's herbage time. I use a generous amount of sweet basil, some spicy globe basil, rosemarry, thyme, and greek oregano. No need to chop them...they'll get mashed in the process. At this point, add a pinch of brown sugar, a few oinches of paprika, a fat ass pinch of sea salt, and some cracked pepper straight from the pepper-mill. You can omit the BP if Gemme is coming by...it's a nice touch, but not necessary.
Let that simmer on med-lo for a couple hours...but you gotta work it...let it burn and/or stick...and in the trash it goes.
Time to make some 50/50 white/wheat bread.
But whatever shall I use a black naga, onion, garlic, and stale bagel for...
Maybe I'll turn the bagel into bread crumbs...since Italian grandmaws used stale bread for cumbage...toss it all in with a pound of pork, and a pound of beef...
And make meatballs!
Time to continue mashing on the sauce...
In a separate pan...coat the bottom with EVOO...and sear the meatballs...turn...sear...turn...
When properly browned on the sides...ladel on the marinara...with a diced 7-pot to boot...
Simmer down for about an hour...
This thing was running through the house screaming "YAAAAAAAAAAAAA DADA!!!"...so I guess he wanted a phot-op.
But how'd the bread turn out...with a little butter, EVOO garlic/onion slathered across the top?
But whatever shall I use a black naga, onion, garlic, and stale bagel for...
Maybe I'll turn the bagel into bread crumbs...since Italian grandmaws used stale bread for cumbage...toss it all in with a pound of pork, and a pound of beef...
And make meatballs!
Time to continue mashing on the sauce...
In a separate pan...coat the bottom with EVOO...and sear the meatballs...turn...sear...turn...
When properly browned on the sides...ladel on the marinara...with a diced 7-pot to boot...
Simmer down for about an hour...
This thing was running through the house screaming "YAAAAAAAAAAAAA DADA!!!"...so I guess he wanted a phot-op.
But how'd the bread turn out...with a little butter, EVOO garlic/onion slathered across the top?
Do you need someone to drool a little so you can post more piccys?????
Don't leave me hangin' LB!!!!!!!
Don't leave me hangin' LB!!!!!!!
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