Category: Other stuff

Sandwich of the Gods 16 Feb

Sandwich of the Gods

A while back, while perusing a forum that I belong to, I stumbled across a post describing something called a shooter sandwich. After I stopped drooling, I added it to the very long list of Things To Try In The Kitchen.

I mean, come on! Ribeye steak, bacon, cheese, mushrooms, and onions. Why WOULDN’T I try it? Did I mention the bacon?

This morning, I finally got around to it. I have decided that “shooter sandwich” just doesn’t do this work of absolute magnificence justice, so I have renamed it.

Ladies and gentlemen, I present the Sandwich of the Gods.

Sandwich of the Gods

Naturally, one begins by assembling the ingredients:

Sandwich of the Gods

Next, saute the mushrooms and onions together:

Sandwich of the Gods

Hollow out the big ol’ loaf of bread:

Sandwich of the Gods

Fry up those beautiful rib-eyes:

Sandwich of the Gods

Then start putting everything together. Slather some dijon mustard into the bread shell, put one of the rib-eyes on top of the mustard, and cover the steak with your favorite barbecue sauce, followed by half of the mushroom and onion mixture:

Sandwich of the Gods

Add some cheese. I went with sliced Provolone that I bought at The Italian Centre.:

Sandwich of the Gods

Sadly, I forgot to take a picture of the next layer, but it consisted of bacon. Lots and lots of bacon. Followed by the rest of the mushrooms and onions:

Sandwich of the Gods

Then the other rib-eye:

Sandwich of the Gods

Moar cheese:

Sandwich of the Gods

Then you put the top back on the bread, and wrap everything in two layers of parchment paper:

Sandwich of the Gods

After the parchment paper, wrap it in aluminum foil. You may want to leave out the slightly illegal item, though:

Sandwich of the Gods

And now for the odd bit; weigh the sandwich down and leave it for 6 to 8 hours. This compresses everything together, and keeps the sandwich from falling apart when you chow down:

Sandwich of the Gods

After an agonizing wait, the finished product. Trust me, the crappy iPhone picture does not accurately portray the awesomeness of this sandwich:

And there you be. Enjoy.

Mmm…..chili 11 Feb

Mmm…..chili

So it’s no secret that I watch the Food Network a lot. In addition to being entertaining, I get a lot of new ideas for my culinary experiments.

Lately I’ve been seeing a commercial with Rachel Ray hawking Ziploc bags, which she then uses to store her ancho-chipotle turkey chili. That got me thinking – “Hey, I like chili. I like chipotle, and I’ve got a bag of ancho leftover from that chicken molѐ experiment! Let’s DO THIS!!”

The only thing that made me pause was the turkey. Not really something that I would normally want to see in my chili. But, that was a snag that was easily rectified. I used beef instead. Because I’m badass like that. I also threw in a can of red kidney beans, since I like beans in mah chili. And for once, I took the time to snap a few crappy iPhone pics while I was cooking.

Mmm…..chili

Started with seeding/stemming the dried ancho chiles. I’m sure there must be some sort of technique to do this more efficiently, but I’ll be damned if I know what it. I just tore them apart and scraped out the seeds:

Mmm…..chili
Mmm…..chili

Next up, had to re-hydrate the ancho in some chicken stock. Fortunately, I made some stock last week, so all I had to do was thaw it out and drop the chiles into the pot:

Mmm…..chili
Mmm…..chili

Now comes the part that I was really excited about when I first read the recipe. If I have to explain, then maybe you should find another blog to read:

Mmm…..chili

Next up, the chipotle. Unfortunately, I can’t think of anything clever or witty as a lead in to the next pic. I can, however, tell you that these things are messy, and smell fantastic as soon as you pop open the can:

Mmm…..chili
Mmm…..chili

Also needed an onion and some garlic. Recipe called for 4 cloves, but I recently acquired some massive purple garlic from the farmer’s market, and the cloves are about twice the size that you normally see:

Mmm…..chili
Mmm…..chili

From this point, it was fairly standard – brown the beef, add the veggies, et cetera:

Mmm…..chili

Then, the very best part of the whole process – deglazing the pot:

Recipe called for a Mexican beer, but since the only I could find was Corona, I opted for my favorite brew instead. Honestly, I’d rather drink cat piss laced with cyanide before I would let Corona enter my body in any form.

Mmm…..chili

The ancho/chicken stock combo got pureed and added to the mix, but I forgot to take pics of that part. Wasn’t terribly exciting, so you’re not missing much. After a good long simmer, this was the result:

Now, I could post the recipe, but since it took me nearly an hour to write this post, I’m just going to give you a link instead. Again, I swapped out the ground turkey for ground beef and added a can of red kidney beans, but other than that, this one is all Rachel.

Phew…. 8 Feb

Phew….

The holidays are always a hectic time in Sumo’s kitchen. It’s only time of the year that I bake, I get tapped to fix the sides for Christmas dinner (this year, I Iron Chef’d up a dried cranberry and pineapple juice sauce), then once Christmas is over, planning, shopping and prep work immediately begins for the REAL holiday – Japanese New Year!

My grandmother used to put out a fantastic spread for JNY, as the holiday doubled as an excuse to have a family reunion. Some of my favorite memories of her involve watching her cooking for days in advance. I wasn’t allowed to help, exactly, but I did a lot of fetching, carrying, and reaching for stuff above her head (she was short!). I also got to watch the master in action, which was almost as good as doing it myself.

Phew….

Since she passed away, SumoDaddy and I have been doing a slightly scaled down version. I say slightly scaled down since there’s still a metric crapload of food, but nowhere nearly as many guests. We also tend to expand the menu a bit. As much as I love Japanese food, sometimes I find it a little bland. Usually a couple of Cantonese dishes find their way to the table. No one has complained yet.

So, a brief summary – SumoDaddy made a variety of sushi and maki, teriyaki chicken, teriyaki salmon, sweet & sour spare ribs, and chow mein. I handled the tonkatsu, tempura, spring rolls, char siu (barbecue pork), Szechuan green beans, and Mongolian beef.

In other words, I’m bloody well exhausted, and don’t have the energy to post any recipes this time around. Check back in a few days.;)