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BETWEEN THE BREAD

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SHRIMP IS KING

By Nanette Hebdige SHRIMP IS KING  This crustacean has been subtly strutting along, gaining notoriety with every cuisine piling it high. It’s got its very own star on the culinary walk of fame due to its global obsession! Resonating in every culture – shrimp is king. In Italy, Fra Diavolo is served at almost every locale and the Americanized-Italian version of shrimp scampi is prepared in many households. Spanish Gambas al Ajillo marries shrimp with a boat load of garlic,…

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AVOCADO TOASTS – THE NEW CHAMPION

AVOCADO TOAST

It seems rather silly to post a recipe for avocado toast because what’s to it? However, like with all things there is a method to the proverbial madness and you want your avocado toast to come out scrumptious and dashing looking, good enough to be on the cover of GQ. They’re an amazing snack for lunch, a light dinner snack and my very own personal fave – breakfast. Avo on toast is the breakfast of champions, glamorous enough and guaranteed…

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BANH MI VIETNAMESE PORK SANDWICH

SANDWICH BANH MI

The food truck craze has taken the world by storm. There is a food truck for every cuisine, prevalent in every city, in most every street corner and food-truck assemblies so their disciples can pinpoint their location. BANH MI– Vietnamese deliciousness that can be complicated or easy in preparation, because anything done with passion is a labor of love.  There’s a plethora of different interpretations of BANH MI from food trucks and restaurants alike, each have compiled trendy and traditional takes…

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PULLED PORK SANDWICH WITH MANGO BBQ SAUCE

PULLED PORK SANDWICH

When you talk about pulled pork sandwiches, this one is a serious contender to add to your recipe arsenal.  It delivers not only sensational flavors that your tastes buds will rejoice, but your audience will realize the amount of pride and love you’ve injected into the preparation.  There are a few steps which can become laborious, so you may want to prepare this at your leisure over a weekend.  But since this pork-a-liscious taste sensation that will have your guests…

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PROVENÇAL TUNA SANDWICH – PAIN BAGNAT

PAIN BAGNAT

Originating from the French region of Provence, this is a tuna sandwich on steroids where mayo is never a participant.  It’s offered at every bakery and found in most outdoor markets, as it’s very affordable. It showcases all the ingredients popular to region and best of all, the longer it sits after it’s been assembled, the most superb marriage of flavors occurs.  Which makes it a perfect choice for a picnic or take along lunch. It’s a Salade Niçoise slapped between…

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CANNED TUNA? GOURMET ALL THE WAY

TUNA SALAD

We all partake of tuna – it’s the lunch of champions because let’s face it, you can add pretty much the kitchen sink.  Yeah, we know the customary participants – mayo, celery, boiled eggs, pickles.  Boring! TUNA.  We all know is one the most remarkable proteins around. We’re not just referring to the beneficial Omega 3 fatty acids (canned sardines and salmon comprise even more), but it contains amino acids and it’s bio-available (which means it’s absorbed into your system quickly). …

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THE SPICY KOREAN DAWG

SPICY KOREAN DOG

This is the very essence of East meets West.  A spicy dog rendition that is anything but ordinary.  Make the aioli ahead of time, so the flavors marry together and shred the veggies with a mandolin, the thinner the better.  This one is a real hall of famer.   ½ cup of shredded Daikon ½ cup of shredded red cabbage ½ cup of shredded red onions ½ cup of shredded carrots 1 green Jalapeño – finely chopped Black and white…

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MIDWEEK BLUES – RUSH HOUR TUNA MELTS  

TUNA MELT

After last week’s 4thof July festivities, which cut the week in half and were as long-lived as the puffs of smoke from the fireworks, we’re again navigating traffic making the dreaded commute.  So, it makes even more sense to cut the midweek blues with an unpretentious, yet sassy sandwich accompanied by a light salad or even better a refreshing slaw. We are in the middle of summer after all. The grilled sandwich revival is in full swing and long gone are…

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TEXAS DOG WITH BOURBON ONION CHUTNEY

TEXAS DAWG

Visiting Houston, I stumbled by a small kiosk where I got the inspiration for this dawg.  Rico’s Morning Noon Night isn’t a fancy spot, but don’t be fooled by this small hole in the wall, their food is gangster.  This is an all-beef hotdog, steamed and grilled to crunchy perfection nestled between a toasted pretzel bun with ketchup and grilled onions. I’ve been on a bourbon recipe kick and adding some to this jam-like chutney took it to parts unknown. The…

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ONE HELL OF A DAWG

HOTDOGS VARIETY

I’m a consummate dog lover.  I adore the furry four, legged kind, every breed and size. I’ve also an animal lover all my life’ I have a special affinity to horses, they are such intelligent, graceful and noble animals.  I’ll admit, I’m bug-phobic and for that matter I have arachnophobia (although I am pretty handy with a can of Raid).  When I lived in AZ, open, desert areas abound with wolf-spiders.  If you’ve crossed paths with a wolf spider and I’m…

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