Tag: sandwich
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.
Fried Shrimp Po’Boy
Fried Shrimp Po’Boy
The Po’Boy is a traditional sandwich from Louisiana. It is said that the po’boy was created in the early 1900’s to feed striking streetcar workers. The original sandwich consisted of French bread filled with fried potatoes and gravy. Po’Boys today are filled with fried shrimp, fried oysters, fried catfish; just to name a few. A dressed po’boy will have lettuce, tomatoes, pickles, and remoulade sauce.
Ingredients
Fried Shrimp
- 1 lb 26/30 shrimp peeled and deveined; tails removed
- 1 tbsp creole seasoning
- 1/2 cup buttermilk
- 2 tbsp hot sauce
- 3/4 cup flour
- 1/2 cup white cornmeal
- vegetable oil for frying
Remoulade
- 1 cup mayonnaise
- 2 tbsp pickle relish
- 1 tbsp lemon juice
- 2 tsp hot sauce
- 2 tsp capers chopped
- 1 1/2 tsp paprika
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 3 garlic cloves minced
Po’Boy
- French baguette toasted
- lettuce shredded
- tomatoes sliced
- pickles
Instructions
- Mix all of the remoulade ingredients together. Refrigerate until ready for use.
- Season the shrimp with 1 tsp of creole seasoning.
- Mix together the flour, cornmeal, and 2 tsp of the creole seasoning.
- Mix together the buttermilk and hot sauce.
- Add the shrimp to the buttermilk.
- Dredge the shrimp in the flour mix.
- For an extra thick breading, dip the shrimp back in the buttermilk, then the flour mix.
- Heat up 1/2” of oil in a sauté pan over medium high heat. Add the shrimp to the oil, making sure to not overcrowd the pan.
- Fry the shrimp for 2-3 minutes a side.
- Drain the grease on a rack. Season the shrimp with the rest of the creole seasoning.
Sandwich Assembly
- Spread a liberal amount of remoulade across both sides of the baguette.
- Top with lettuce, tomatoes, and pickles.
- Top with some fried shrimp.
Cayenne Honey Glazed Smoked Meatloaf
Cayenne Honey Glazed Smoked Meatloaf
Growing up, meatloaf and mashed potatoes with meatloaf gravy was one of my favorite meals. I can’t remember the last time I’ve even thought about making it…until I got a smoker. This might be the best meatloaf I’ve ever eaten. It was flavorful, moist and juicy, and gone after 3 meals. The beauty of meatloaf is that you can throw just about anything in it. I think there are couple of necessities that a good meatloaf requires. Regardless of what meat you use, it shouldn’t be lean. Anything more than 85% lean meat will be dry. Meatloaf will need a filler and a binder; that being breadcrumbs and an egg. This will keep the meatloaf tender. For flavoring, grated carrot, celery, and onion really make the loaf taste more luxurious then it really is. Beyond that, you can add any seasoning that suit your taste buds.Smoking the meatloaf slowly adds so much smokiness to the loaf, you’ll wonder why you don’t see more people doing this. I used hickory wood for the smoking process, but pecan, mesquite, oak, or applewood are all equally good depending on the flavor your going for. After adding all of the ingredients and forming the meatloaf, it weighed about 4lbs. This took 2 hours of smoking before the glaze was applied, plus an extra 30 minutes to allow for caramelization.
Equipment
- Electric Smoker
Ingredients
- 3 lbs 85% lean ground beef
- 1 1/2 cups breadcrumbs
- 1 large egg
- 1 medium onion grated
- 1 medium carrot grated
- 1 stalk celery grated
- 6 garlic cloves minced
- 1/4 cup parsley chopped
- 1/2 cup milk
- 1 tbsp dijon mustard
- 1 tbsp salt
- 2 tsp black pepper
- 2 tsp paprika
Cayenne Honey Glaze
- 3 tbsp honey mixed with a pinch of cayenne
Meatloaf Sandwich
- 1 tbsp butter
- 2 slices leftover meatloaf 1” thick
- 2 slices wide pan bread
- 2 slices provolone cheese
- 1/4 cup onions sliced into rings
- tomato sliced
- bbq sauce
Wood Chips
- hickory wood chips
Instructions
- Add all of the meatloaf ingredients in a bowl.
- Thoroughly mix.
- Form into a loaf. Cut cross hatches into the top.
- Allow to rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the meatloaf in the smoker.
- At the 2 hour point, brush the meatloaf with the cayenne honey. Smoke for 30 more minutes.
- Allow to rest for 15 minutes before slicing.
