Tag: pork
Croque Madame
Croque Madame
I’ve been waiting a lifetime to try this sandwich. I recently went to Paris for a week and this was the first thing I ate at a small cafe when I got there. The Croque Madame is a decadent, classic French sandwich consisting of ham, gruyere, and Mornay sauce(which is a cream sauce made with gruyere), topped with a fried egg. Without the fried egg, the sandwich is called a Croque Monsieur. It was everything that I expected. Rich, creamy, cheesy, and artery clogging. Seriously one of the best sandwiches I’ve ever eaten, period.
Ingredients
Mornay Sauce
- 1 tbsp butter
- 1 tbsp flour
- 3/4 cup whole milk
- 1/4 cup gruyere cheese grated
- 1/4 tsp nutmeg
- salt and pepper to taste
Sandwich
- 2 tbsp butter divided
- 2 slices French loaf bread
- 1/4 cup gruyere cheese grated
- 2 slices ham
- 1 tbsp dijon mustard
- 1 large egg
- 1 tbsp chives finely chopped
Instructions
- Over medium heat in a small pot, whisk together the butter and flour. Cook for 1 minute.
- Pour in the milk. Whisk over low heat for 3 minutes until thickened.
- Take off the heat and whisk in the gruyere, salt, pepper, and nutmeg. Set aside.
- Melt 1 tbsp of butter in a skillet. Toast only 1 side of the slices of bread for 4 minutes.
- Take out the bread for assembly. Spread the dijon must on one piece of the bread; the other with half of the Mornay sauce.
- Place half of the gruyere on the Mornay sauce, followed by the slices of ham.
- Put the slice of bread with the dijon on top of the ham; mustard side down. Spread the rest of the Mornay sauce on top of the bread, along with the rest of the gruyere.
- Bake on a baking pan in a preheated 400 degree oven for 10 minutes until the cheese is melted and gooey.
- While the sandwich is in the oven, melt 1 tbsp of butter in a small skillet over medium heat. Crack and egg and cook sunny side up force minutes until the whites are cooked through.
Top with the fried egg and chopped chives.
Taylor Pork Roll Breakfast Sandwich
Taylor Pork Roll Breakfast Sandwich
I’ve been very patiently waiting to make it out to the east coast for this moment…the Taylor pork roll sandwich. Considered a delicacy, Taylor pork was created by John Taylor in Trenton, NJ in 1856. The cured meat contains pork, salt, sugar, and spices that formed into a large roll and smoked. It is kind of similar in flavor to a hotdog, but much firmer in texture. This pork is topped on griddled bread of your choice with a fried egg and cheese; sometimes served with ketchup.
Servings: 2
Ingredients
- 1 tbsp butter
- 2 croissants
- 2 large eggs
- 2 slices Taylor pork roll
- 2 slices cheese
Instructions
- Melt 1/2 tbsp of butter in a skillet. Toast the croissants cut side down for 2 minutes over medium heat.
- Flip and toast for another minute. Remove from the skillet.
- Add the pork slices into the skillet.
- Brown for 2 minutes a side. Remove from the pan.
- Melt the other 1/2 tbsp of butter. Crack in the eggs and cook to your liking.
- Place the cheese and pork roll on the bottom half of the croissant. Place the egg on the top half.
Colombian Albondigas
Colombian Albondigas
These Colombian-style meatballs are to die for! They are a combination of beef and pork, with a ton of aromatics, plus masarepa flour for the filler instead of breadcrumbs. They are browned, then simmered in a beef stock/hogao sauce sauce, making this the perfect comfort food. The meatballs get served over steamed rice and garnished with cilantro.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 large egg beaten
- 1 tsp ground cumin
- 1/4 cup masarepa flour
- 2 garlic cloves minced
- 1/4 cup onion finely chopped
- 2 green onions finely chopped
- 1/4 cup red bell pepper finely chopped
- salt and pepper to taste
- 2 tbsp vegetable oil
Sauce
- 2 cups hogao sauce
- 2 cups beef stock
- 2 tbsp flour
Garnish
- cilantro chopped
Instructions
- Mix together the meatball ingredients.
- Form into small meatballs.
- Heat up the cooking oil in a large saucepan over medium high heat. Brown the meatballs on all sides for 8 minutes. Remove from the pan.
- Whisk the flour into the oil in the pan. Cook for 2 minutes.
- Pour in the beef stock. Simmer for 5 minutes, scraping up any bits from the pan.
- Stir in the hogao sauce. Reduce heat to medium and simmer for 10 minutes.
- Add in the meatballs. Continue simmering in the sauce for 15 minutes.
