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Grilled Mortadella Sandwich
Grilled Mortadella Sandwich
This sandwich was introduced to me by on tv Anthony Bourdain on his trip to São Paulo, Brazil to the Mercadao Municipal. The food stall that sells this marvel of a sandwich uses 12 ounces of mortadella. 12 OUNCES!!! I’ve thought about this sandwich for countless years. I’ve recently learned he adapted this recipe in his cookbook, Appetites. So this recipe is in no way in any shape mine. It is in homage to Bourdain for his love of food and culture. This sandwich should be experienced by all.So what is mortadella, you may ask? This large cured sausage originated from Bologna, Italy. Think of it as the fanciest of bologna, with large studs of cubed fat, sometimes with pistachios. While this is obviously not the healthiest thing to eat, it is worth consuming at least once in your life.
Ingredients
- 1/2 tbsp butter
- 1 Portuguese roll or brioche, sourdough, etc
- 12 slices mortadella
- 3 slices provolone
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
Instructions
- Melt the butter in a skillet over medium heat. Slice the roll in half and toast until browned; about 2 minutes max. Remove from the pan.
- Spread mayo and dijon mustard on both sides of the roll.
- Add 4 stacks of 3 slices of mortadella. Cook until crispy; about 3 minutes.
- Flip each stack. Add a slice of provolone to 3 of the stacks. Cook for 3 minutes.
- Stack the cheese stacks on top of each other, with the cheeseless stack on top.
- Place the stack on the toasted roll and eat!
Spicy Pickle-Brined Fried Chicken
Spicy Pickle-Brined Fried Chicken
Making fried chicken at home is a lot of work; and this recipe is no exception. But once you try this chicken, it’ll be worth all the effort and you’ll have one full happy belly. This chicken is marinated in buttermilk and spicy pickle brine. Both the marinade ingredients act as a tenderizer, as well as giving the chicken the tang that it needs and deserves. It’s then dredged in seasoned flour, more buttermilk, and back into the flour.
Equipment
- thermometer
Ingredients
- 1 cup spicy pickle brine
- 3 cups buttermilk divided
- 1 whole frying chicken cut into 8 pieces
- 3 cups flour
- 1/2 cup cornstarch
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp black pepper
- 2 tsp salt
- vegetable oil for frying
Instructions
- Mix together the pickle brine and 1 1/2 cups of buttermilk.
- Place the chicken in a gallon sized ziplock bag. Pour in the pickle brine/buttermilk. Marinate in the refrigerator for at least 12 hours; preferably overnight.
- Whisk together the flour, cornstarch, and seasonings.
- Dredge the chicken in the flour, the remaining buttermilk, and then back into the flour. Shake off the excess flour.
- Fill up a large pot with 3” of vegetable oil. Heat until the temperature reaches 350°. Fry the chicken in batches.
- Wings will take 10 minutes to fry. Drumsticks and thighs 12 minutes. Breasts will take 5 minutes. The internal temperature needs to read 165° for white meat and 180° for dark meat.
- Drain the grease on a wire rack.
Norwegian Pork Patties
Norwegian Pork Patties
Pork patties, did you say?! Why, yes! While so simple to make, this is what you need in your life. There are no eggs or breadcrumbs in the patty mix; making them fairly dense, but still very moist and flavorful. These pork patties pair great with sauerkraut and pork-filled potato dumplings(yes…more pork). Pork is king…
Equipment
- cast iron skillet
Ingredients
- 1 lb ground pork
- 2 tsp potato flour or cornstarch
- 1 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cracked black pepper
- 1/4 tsp nutmeg
- 6 tbsp whole milk
- vegetable oil for frying
Instructions
- Mix all of the ingredients together.
- Form into 8 equally sized patties.
- Add just enough cooking oil to coat a cast iron skillet over medium heat. Add in the patties.
- Cook for 5-6 minutes a side.
