Tag: sandwich
Shrimp Burger
Shrimp Burger
Let’s make one thing clear: the shrimp burger is not mutant a crab cake. The shrimp burger happens to be indigenous to the Crystal Coast of North Carolina. This succulent sandwich consists of shrimp, green peppers, garlic, and shallots pulsed in a food processor, then mixed with an egg, breadcrumbs, lemon juice, and creole seasoning. The mixture is formed into patties, then fried in butter; topped on a toasted bun with lettuce, tomato and either tartar or remoulade sauce.
Servings: 4 burgers
Equipment
- food processor
Ingredients
- 2 shallots chopped
- 3 garlic cloves
- 1/2 small green pepper chopped
- 2 tsp creole seasoning
- 1/2 lemon juiced
- 1 lb peeled and deveined shrimp tails removed
- 1 large egg
- 1/2 cup breadcrumbs
- 2 tbsp butter
- brioche buns toasted
- butter lettuce
- tomato sliced
- remoulade sauce
Instructions
- In a food processor, pulse the green pepper, shallots, and garlic until they are finely chopped.
- Add in the shrimp and pulse a couple of times until they are coarsely chopped.
- Scrape out the shrimp mixture into a bowl. Mix in the egg, creole seasoning, lemon juice, and breadcrumbs. Form into 4 patties.
- Melt the butter onto a griddle or skillet over medium heat. Place the patties on the griddle and cook for 4-5 minutes a side.
- Toast the buns on the griddle.
Assembly
- Spread remoulade sauce on both sides of the bun.
- Place a shrimp burger on the bottom half of the bun.
- Top with a slice of tomato and butter lettuce.
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.
Egyptian Liver Sandwich
Egyptian Liver Sandwich
Yeah, I know. Liver isn’t very popular unless you’re over the age of 65. But I think people need to keep an open mind. This Egyptian liver sandwich called kebda eskandarany is a popular street food that is a lot less “livery” in flavor than you’d expect. The liver gets marinated with a lot of garlic, mint, lemon juice, and seasonings, then sautéed with onions and peppers. The liver is stuffed into a baguette with lettuce, tomato, and tahini sauce. You can substitute chicken livers for beef, if beef liver isn’t your thing.
Ingredients
- 1 lb beef liver cut into small cubes
- 6 garlic cloves minced
- 1 tbsp dried mint
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 2 tbsp lemon juice
- 1 large green bell pepper sliced
- 1/2 medium onion sliced
- 1 tbsp vegetable oil
- 1/2 cup water
- baguettes toasted
- lettuce
- tomato sliced
- tahini
Instructions
- Marinate the liver with the garlic, spices, and lemon juice for 15 minutes.
- Heat up the oil in a sauté pan over medium high heat. Sauté the onions and peppers for 3 minutes.
- Add in the marinated liver. Cook for 3 minutes.
- Pour in the water. Cover and simmer for 5 minutes over medium heat.
- Uncover and cook until the liquid has evaporated; about 5 minutes.
