contest BEGIN! Ethnic/Regional Sandwich II
- Thread starter The Hot Pepper
- Start date
- Status
Thanks...I PM'd Sum at least a dozen pics last night...of the sammie...mind you...and naturally, all the ones I thought were money...he demanded a refund. I gotz me no camera mojo...so the help was appreciated...hence the Sum homage paid in the title of the sandwich...err...sumbitch.
That sammie was so good...I had another for breakfast, and immediately went swimming...that's how EXTREME I IZ.
That sammie was so good...I had another for breakfast, and immediately went swimming...that's how EXTREME I IZ.
The Humble "Chip Butty"
I've heard about this pub fare from the U.K not too long ago from some movie I've forgotten about. But it peaked my interest enough to try it out, especially with all these Olympic games going on in London. It's really simple... and that's what makes it such great stoopidfacedd food.
french fries fried to a light golden brown. (I made steak fries) Drain and salt them, then place them on a slice of buttered bread. Top it with "Brown Sauce" (FD said Brown Sauce isn't to far off from Heinz 57.) At this point the bread can be folded in half, like a taco, and consumed. Or you can add another buttered slice of bread on top, which is what I did after I applied a healthy splooge of RocketMan's Ground Zero sauce all over for the heat factor.
My twist on this sammy was to butter the top and bottom of the bread before pressing it to a beautiful golden brown.
Not too shabby... with a $#!+ ton of beer.
I've heard about this pub fare from the U.K not too long ago from some movie I've forgotten about. But it peaked my interest enough to try it out, especially with all these Olympic games going on in London. It's really simple... and that's what makes it such great stoopidfacedd food.
french fries fried to a light golden brown. (I made steak fries) Drain and salt them, then place them on a slice of buttered bread. Top it with "Brown Sauce" (FD said Brown Sauce isn't to far off from Heinz 57.) At this point the bread can be folded in half, like a taco, and consumed. Or you can add another buttered slice of bread on top, which is what I did after I applied a healthy splooge of RocketMan's Ground Zero sauce all over for the heat factor.
My twist on this sammy was to butter the top and bottom of the bread before pressing it to a beautiful golden brown.
Not too shabby... with a $#!+ ton of beer.
Final post a little later.
My dear sweet mother is raiding The Blues Casa and am gettin' down cleaning and prepping the casa Hazel style.
Gotta' run to Wally World.
I'm short 4 pillows.
sneak sneak preview:
more to come...cooking
more to come...cooking
Stay tuned for more out of focus pictures by LDHS.
And good job LB on that oozy goozy meatball sub. We'll get you learned on a camera soon enough. No worries.
And good job LB on that oozy goozy meatball sub. We'll get you learned on a camera soon enough. No worries.
saugapepper's Portitalia Sandwich
Ingredients - 3 pound pork shoulder, jar of San Marzano tomato sauce, sugar, garlic powder, dried Florida Wild pods, red bell pepper, onion, Portuguese crusty bun, butter, smoked Mozzarella cheese, chives, and fresh piri-piri peppers.
My wife put the 3 pound pork shoulder in the slow cooker with an inch of water at about 8am and turned it to low. About 2pm I took it out and shredded it down. I put it in the frying pan and got it nice and crispy before plating. The sauce is a jar of San Marzano tomato sauce which I added a pinch of sugar, 1 tsp garlic powder, 1/4 cup finely chopped red bell pepper and a hand-full dried Florida Wild pods. Once it reduced down to an 1/8th, I took it off and put it aside while I fried some onions. I cut the Portuguese crispy loaf, buttered it, and put it on low broil to get it nice and warm while I warmed up the pork in the frying pan. I added the pork to the bread, put on two slices of smoked Mozzarella and back under the broiler until it melted. Then I added my spicy tomato sauce, the onions, 5 chopped fresh piri-piri peppers, and chives. A great warm sandwich!!!!
Ingredients - 3 pound pork shoulder, jar of San Marzano tomato sauce, sugar, garlic powder, dried Florida Wild pods, red bell pepper, onion, Portuguese crusty bun, butter, smoked Mozzarella cheese, chives, and fresh piri-piri peppers.
My wife put the 3 pound pork shoulder in the slow cooker with an inch of water at about 8am and turned it to low. About 2pm I took it out and shredded it down. I put it in the frying pan and got it nice and crispy before plating. The sauce is a jar of San Marzano tomato sauce which I added a pinch of sugar, 1 tsp garlic powder, 1/4 cup finely chopped red bell pepper and a hand-full dried Florida Wild pods. Once it reduced down to an 1/8th, I took it off and put it aside while I fried some onions. I cut the Portuguese crispy loaf, buttered it, and put it on low broil to get it nice and warm while I warmed up the pork in the frying pan. I added the pork to the bread, put on two slices of smoked Mozzarella and back under the broiler until it melted. Then I added my spicy tomato sauce, the onions, 5 chopped fresh piri-piri peppers, and chives. A great warm sandwich!!!!
You're runnig low on more than just pillows my friend, word has it you have drained all the bags of wine in a box in your county,
And you left rear tire needs 7more p.s.i.
Glad I could help.
There is some wicked damm fine awesome glorious lookin bread dredging goin on up in here. Wish I could enter, but alas,
work schedule takes priority. CJ wanted to do her Meatball sammy using her grammas recipe for the meatballs, but after seeing LB's
She's glad she didn't. HUODGE PROPS LB!
Ohhhh wow post that final post so we know what that masterpiece is!
It's rough - my camera stinks. Hopefully the food pics came out better than the preview pic. Maybe people can judge on the food too.
I'd love to judge on your food LDHS. Get that PPP behind the camera out of your system and show me some food!
Preview:
dangit - gotta split these up.
can't post my final until someone else posts. sigh
dangit - gotta split these up.
can't post my final until someone else posts. sigh
The Mexi-cali Carne Asada Torta ala Lucky Dog!
I have a very shitty camera. I hope that doesn't cost me too much in this thing - I can't really afford a better one since I'm putting my resources towards launching a company, so there it is.
That said, here's what I made - and it was pretty spectacular.
Steak
Ranchero-cut sirloin (thin sliced, butterflied/marbleized)
Dry Rub of sea salt, black pepper, chili powder, cumin, Sicman's Habanero powder, onion powder and garlic powder
thinly sliced white onion between each layer of steak
Let rub take for 3-4 hours
No-cilantro Guacamole:
2 ripe avacados
1/3 fresh Manzano pepper, chopped finely
1/2 Jalapeno, chopped finely
2 Tbsp Lucky Dog Hot Sauce Orange Label
1 tsp sea salt
1 tsp Sicman's Jalapeno powder
Juice from 1 fresh lime
went no-cilantro as I thought it would distract from some of the flavors I had in the Torta.
Roasted Peppers:
Manzano, Jalapeno & Anaheim
Fire-roasted tomato:
Painted with olive oil, then liberally coated with Redhawk Premium Hot Garlic rub & seared to perfection
Fresh peppers:
Manzano & Jalapeno
Roll
Sweet French roll, buttered, slathered in Mayo and grilled on both sides
Dressed with:
squeeze of lime juice
fresh guac with crunchy fresh pepper blend (Manzano/Jalapeno)
thin sliced white onion
fire-roasted tomato slices
sprinkling of Coteja cheese
crema (thick mexican not-so-sour cream)
fire-roasted thin-sliced Anaheim, Manzano and Jalapeno peppers
liberal pour of Lucky Dog Hot Sauce Orange Label over the crema.
Served with refried black beans "fancied up" with Sicman's Jalapeno powder, chopped fresh Jalapenos and Manzanos and a dollop of Cotija cheese, with a heap of guac, lime wedge, a chipotle pepper and freshly made wild rice seasoned with cumin & Sicman's Jalapeno powder.
Everything had a fantastic burn, and the roasted tomatoes were super hot & garlicky thanks to RedTail Forrester's powder.
The crema helped to cool it down a little and the flavors were out of this world with the roasted peppers, seasoned steak and guacamole.
Yum.
...blurry & all...
the key to the guac was to mix the LDHS, avacados, lime and salt with a fork, mashing it - then just mix in the peppers with a spoon so they stay firm & crunchy.
I have a very shitty camera. I hope that doesn't cost me too much in this thing - I can't really afford a better one since I'm putting my resources towards launching a company, so there it is.
That said, here's what I made - and it was pretty spectacular.
Steak
Ranchero-cut sirloin (thin sliced, butterflied/marbleized)
Dry Rub of sea salt, black pepper, chili powder, cumin, Sicman's Habanero powder, onion powder and garlic powder
thinly sliced white onion between each layer of steak
Let rub take for 3-4 hours
No-cilantro Guacamole:
2 ripe avacados
1/3 fresh Manzano pepper, chopped finely
1/2 Jalapeno, chopped finely
2 Tbsp Lucky Dog Hot Sauce Orange Label
1 tsp sea salt
1 tsp Sicman's Jalapeno powder
Juice from 1 fresh lime
went no-cilantro as I thought it would distract from some of the flavors I had in the Torta.
Roasted Peppers:
Manzano, Jalapeno & Anaheim
Fire-roasted tomato:
Painted with olive oil, then liberally coated with Redhawk Premium Hot Garlic rub & seared to perfection
Fresh peppers:
Manzano & Jalapeno
Roll
Sweet French roll, buttered, slathered in Mayo and grilled on both sides
Dressed with:
squeeze of lime juice
fresh guac with crunchy fresh pepper blend (Manzano/Jalapeno)
thin sliced white onion
fire-roasted tomato slices
sprinkling of Coteja cheese
crema (thick mexican not-so-sour cream)
fire-roasted thin-sliced Anaheim, Manzano and Jalapeno peppers
liberal pour of Lucky Dog Hot Sauce Orange Label over the crema.
Served with refried black beans "fancied up" with Sicman's Jalapeno powder, chopped fresh Jalapenos and Manzanos and a dollop of Cotija cheese, with a heap of guac, lime wedge, a chipotle pepper and freshly made wild rice seasoned with cumin & Sicman's Jalapeno powder.
Everything had a fantastic burn, and the roasted tomatoes were super hot & garlicky thanks to RedTail Forrester's powder.
The crema helped to cool it down a little and the flavors were out of this world with the roasted peppers, seasoned steak and guacamole.Yum.
...blurry & all...
the key to the guac was to mix the LDHS, avacados, lime and salt with a fork, mashing it - then just mix in the peppers with a spoon so they stay firm & crunchy.
Texas Brisket Sandwich
Live from The Blues Casa.
Texas brisket sandwich served up in a no nonsense fashion as typical of many Texas bbq joints, often served up with the meat, bread and condiments on the side to build to your liking. Often ordered at a counter or from a cafeteria style line, it is typically served on paper plates, styrofoam "To Go" boxes, and also sheets of wax paper. The style can be found throughout the state from chain bbq joints such as Rudy's and Sonny Bryan's, to more traditional longstanding bbq joints such as Black's, Smitty's and Kreuz Market.
The meat: A small flat of brisket rubbed with modified JayT's Steak rub. A blend of guajillo, poblano, pasilla, habanero, mombasa, bhut jolokia, dried chile's, white & black pepper's, sea salt, and brown sugar.
The method: Smoked @250 for 4 hours followed by a 45 minute rest before slicing.
The bread: a Texas standard, Mrs. Baird's White Bread.
Topping's & condiments: Thick sliced Texas sweet onion rings, Best Made Jalapeno Bread & Butter Pickles, Bone Suckin' Brand BBQ Sauce modified with black pepper and Alabama Jack's 7 Pot & Trinidad Scorpion Puree. Whole pickled jalapeno, on the side.
Enjoy this with a large glass of iced Texas sweet tea and a healthy dose of Bob Wills and The Texas Playboy's followed by some Lightnin' Hopkin's to wash it all down.
This is Texas. We live large. We love large. And we eat large. Come get some y'all!!
Hasta la proxima!
Live from The Blues Casa.
Texas brisket sandwich served up in a no nonsense fashion as typical of many Texas bbq joints, often served up with the meat, bread and condiments on the side to build to your liking. Often ordered at a counter or from a cafeteria style line, it is typically served on paper plates, styrofoam "To Go" boxes, and also sheets of wax paper. The style can be found throughout the state from chain bbq joints such as Rudy's and Sonny Bryan's, to more traditional longstanding bbq joints such as Black's, Smitty's and Kreuz Market.
The meat: A small flat of brisket rubbed with modified JayT's Steak rub. A blend of guajillo, poblano, pasilla, habanero, mombasa, bhut jolokia, dried chile's, white & black pepper's, sea salt, and brown sugar.
The method: Smoked @250 for 4 hours followed by a 45 minute rest before slicing.
The bread: a Texas standard, Mrs. Baird's White Bread.
Topping's & condiments: Thick sliced Texas sweet onion rings, Best Made Jalapeno Bread & Butter Pickles, Bone Suckin' Brand BBQ Sauce modified with black pepper and Alabama Jack's 7 Pot & Trinidad Scorpion Puree. Whole pickled jalapeno, on the side.
Enjoy this with a large glass of iced Texas sweet tea and a healthy dose of Bob Wills and The Texas Playboy's followed by some Lightnin' Hopkin's to wash it all down.
This is Texas. We live large. We love large. And we eat large. Come get some y'all!!
Hasta la proxima!
I vote to disqualify TB - he didn't plate up. He cutting boarded up.
(nice lookin bark on the brisket tho)
(nice lookin bark on the brisket tho)
I vote to disqualify TB - he didn't plate up. He cutting boarded up.
(nice lookin bark on the brisket tho)
90% of every thing I eat every day is eaten directly off that cutting board.
It IS my plate.
- Status