Category Archive: Serious Sandwich

Posts participating in Morrow Cookbook's celebration of the upcoming cookbook, Emeril's Kicked-Up Sandwiches

Oct 26 2012

#SeriousSandwich: Chorizo and Sautéed Pepper Sandwich with Lemony Olive Oil-Cilantro Drizzle

This will be my last #SeriousSandwich post. The past few weeks have been quite an eye-opener, helping me find joy in cooking again instead of just baking away the days. But all good things must come to an end, and now it is time to move on to other projects.

Chorizo and Sautéed Pepper Sandwich with Lemony Olive Oil-Cilantro Drizzle

For #8, we’re back to main dish meals. Spicy sausage with peppers and onions, cilantro, lemon, paprika… so many flavors working together, somersaulting on your tongue and leaving you in wonder. This is no simple sandwich.

peppers and onions

I deviated from the recipe slightly in preparing the drizzle in my mini food processor instead of a blender. It turns out the top had the perfect little opening for slowly adding the olive oil, resulting in a perfect emulsion. I also used hot Italian sausage instead of Chorizo–I had it on hand and figured it would be close enough. The end result was entirely delightful. Unfussy yet amazing, all in less than 30 minutes. This almost begs for Emeril’s trademark “BAM!”

sausage

Thank you, Morrow Cookbooks and Emeril Lagasse, for this experience. This cookbook has continually surprised and impressed me and I am fortunate to have had the opportunity to try it out. And thank you to my fellow #SeriousSandwich cookalong bloggers, who became a source of inspiration. Your enthusiasm made this all the more fun!

Cover of Emeril's Kicked-Up Sandwiches

 

Disclosure: The views and opinions expressed on this blog are mine alone, based upon my personal experience. Morrow Cookbooks provided me with a Cookalong Kit including an advance copy of Emeril’s Kicked-Up Sandwiches. In addition, upon completion of the #SeriousSandwich cookalong, all participants will receive a small grocery reimbursement and a complete library of Emeril Cookbooks.

Oct 20 2012

#SeriousSandwich: Sweetened Cream Cheese and Cherry Jam Turnovers

One of the benefits to participating in the #SeriousSandwich challenge, cooking our way through Emeril’s Kicked-Up Sandwiches, is that we all had an opportunity to ask Emeril a few questions. No, I wasn’t flown to Louisiana for this (you wouldn’t believe how many time I’ve been asked that!). And I wasn’t fortunate enough to be able to make it to his book signing at Grand Central Terminal on Thursday either. Thanks to the magic of email, however, I was granted a little insight into Emeril Lagasse‘s world.

Sweetened Cream Cheese and Cherry Jam Turnovers

·         What made you think of writing a cookbook on sandwiches?

Well, everyone loves a good sandwich, right? I also noticed a few years back that around the country, and really around the world, lots of kicked-up sandwich joints were opening up. I figured folks would like a book that might help them make some kicked up sandwiches at home.

·         Do you have a recipe development team who assist you or do you come up with the recipes by yourself?

Yes, I have a small culinary team who helps me with my various recipe projects. They have been with me a long time and have a real feel for what I like and how to help me get my projects completed.

·         Do you ever get burned out? How do you keep going in the kitchen?

Well, many people who know me well say that I have an amazing amount of energy. But of course I’m human, too, and yes, I do have my moments when I just need to stay at home with my family and recharge. Usually a day at home with my wife and kids or a day out on the water fishing will put me right.

Thank you, Emeril, for taking some time out of your very busy schedule to answer my questions! How cool is that?!

Sweetened Cream Cheese and Cherry Jam Turnovers

This is my 7th post in the #SeriousSandwich series and I felt it was time for another dessert. Turnovers would not appear to fit into an assortment of sandwiches at first glance, but when you look at the broader, more global definition and include things like Big Empanadas and Tunisian Street Sandwiches, then turnovers make a lot of sense. They still have a bread-like exterior with a filling, and they can be a grab-and-go kind of meal. Or treat. Or meal. Yup, they’re a dessert sandwich.

This was my first time working with puff pastry since my baker’s assistant days 14 years ago. There are recipes out there to make your own puff pastry, but I’ve always considered it to be one of those things that just isn’t worth the time investment. Making laminated dough is a pain in the rear. Frozen puff pastry is readily available. No contest.

Sweetened Cream Cheese and Cherry Jam Turnovers

Once your puff pastry is thawed, the time to assemble is short. They do have to spend an hour chilling in the fridge after assembly before being baked off, but that’s not bad. I vacuumed the house while I waited. Cherry jam is delicious, but I opted for Bonne Maman Four Fruits Preserves to kick these up even more. Mmmm… Turnovers are best eaten the day they’re made, but they will survive up to 3 days on the counter wrapped loosely.

To find out what the other cook-along bloggers think of the recipes they’re trying out, follow #SeriousSandwich on Twitter, or check out their links below:
Cover of Emeril's Kicked-Up Sandwiches

Disclosure: The views and opinions expressed on this blog are mine alone, based upon my personal experience. Morrow Cookbooks provided me with a Cookalong Kit including an advance copy of Emeril’s Kicked-Up Sandwiches. In addition, upon completion of the #SeriousSandwich cookalong, all participants will receive a small grocery reimbursement and a complete library of Emeril Cookbooks.

Oct 16 2012

#SeriousSandwich: BBQ Pork Ribs, Chinese Style, and Pickled Green Onions

Today’s the day! Emeril’s Kicked-Up Sandwiches is released and for sale! Now you can get a copy into your own hot little hands and finish the cook-along with us! The mystery is over–your new kitchen favorite awaits you.

In continuing with my portion of the cook-along, this time I decided to stir things up a bit with something that requires some patience. There isn’t a lot of hands-on work required, but you better plan ahead or you won’t be having dinner tonight.

BBQ Pork Ribs, Chinese Style, and Pickled Green Onions

I’m pretty sure I’ve only made ribs a couple times, and most likely in the slow cooker, always the boneless variety. I certainly don’t recall grilling them and we don’t have a smoker, which would most definitely yield some amazing ribs, but I have not been able to justify the purchase yet financially. When I saw that Emeril’s ribs were to be cooked entirely in the oven, I knew I had to try them. I could manage this.

BBQ Pork Ribs, Chinese Style, and Pickled Green Onions

The sauce comes together in minutes and once you have the ribs bathing in it, it only takes a few more minutes to make the pickling solution for the green onions. I found the ingredients list a tad vague in how much green onions exactly. It stated 4 bunches, but how big is a bunch? I used a quart-sized Mason jar for the pickling and could not have fit more than 2 bunches from the grocery store in it, even with them trimmed to size. That’s another thing, though. Pickling only works if the food is immersed entirely in the solution; if you cut the onions down to 5 inches, as recommended, more than half of their length will stand outside of the brine. I pushed them down and squished them into it, but I couldn’t do that all initially; I had to eat some before there was room for squishing. I’m not complaining. The pickled green onions were delicious–spicy, sweet, sour–a blend that I wasn’t so sure about but found to be the perfect foil to the BBQ pork ribs.

BBQ Pork Ribs, Chinese Style, and Pickled Green Onions

Another bit of confusion came in the ribs themselves. The recipe calls for country style ribs, which are boneless in my experience, but the directions include removing the meat from the bones after cooking. I also suspect the cook time may have been for ribs on the bone, as my meat ended up a tad drier than I anticipated. I rolled with the punches, though, and attempted to shred them up a bit before tossing in the remaining reserved marinade (note: the ribs will not shred in the KitchenAid like chicken breast does). They soaked up the marinade just fine.

BBQ Pork Ribs, Chinese Style, and Pickled Green Onions

Despite a couple stumbles, this made for a fabulous meal. The kids couldn’t get enough of the ribs and the leftovers heated up well–which is fortunate since my husband was not home the night I made this. There was enough for about 8 servings of 3 sliders each. You could upgrade the buns to larger potato rolls, but the Hawaiian Sweet Rolls complemented everything so nicely that I wouldn’t bother.

To find out what the other cook-along bloggers think of the recipes they’re trying out, follow #SeriousSandwich on Twitter, or check out their links below:
Cover of Emeril's Kicked-Up Sandwiches

Disclosure: The views and opinions expressed on this blog are mine alone, based upon my personal experience. Morrow Cookbooks provided me with a Cookalong Kit including an advance copy of Emeril’s Kicked-Up Sandwiches. In addition, upon completion of the #SeriousSandwich cookalong, all participants will receive a small grocery reimbursement and a complete library of Emeril Cookbooks.

Oct 12 2012

#SeriousSandwich: Grilled Manchego Cheese with Quince Paste, Pears, and Walnut Butter

For those who are keeping count, this is post #5 in my #SeriousSandwich series, though I’ve made at least twice as many recipes already from Emeril’s Kicked-Up Sandwiches. The combinations are irresistible and I’ve found quite a bit of inspiration in this cookbook. It’s been a happy surprise!

Grilled Manchego Cheese with Quince Paste, Pears, and Walnut Butter

There are some frustrations that come with the book, however. Like sourcing some of the ingredients. When you’re covering a wide variety of cuisines, it’s bound to happen that ingredients typically found in metropolitan areas will be harder to find in blue collar regions of the world. Case in point: Idiazábal cheese. I have never heard of this cheese before, let alone seen it. I was recently acquainted with Manchego cheese, fortunately, which is offered as an alternative. Worked for me and it’s pretty readily available, too.

Grilled Manchego Cheese with Quince Paste, Pears, and Walnut Butter

Quince paste was another puzzler. (With 2 strikes against me, you might have thought I would have given up, but I was determined to make this sandwich!) I checked 3 grocery stores in town and had no luck. A friend suggested trying a store with an excellent cheese selection. Bingo! There it was nestled in between the wedges of cheese at The Fresh Market, 25 minutes from home but, fortunately, somewhat on my way home from work.

Grilled Manchego Cheese with Quince Paste, Pears, and Walnut Butter

It was definitely worth the trouble. While I had never seen nor heard of a quince before, now I can’t imagine my life without them again. I’ve made this recipe 3 times in the last week. Yes, 3. In fact, I recommend doubling or tripling the walnut butter so you’ll have it on hand because once that’s made, the rest is a cakewalk. Just slice, assemble, and press. Then devour, of course. It’s up to you if you’ll share. Bring lots of napkins.

Grilled Manchego Cheese with Quince Paste, Pears, and Walnut Butter

Emeril’s Kicked-Up Sandwiches will be released on October 16, 2012. To be sure you’ll get a copy, you can pre-order it here.

To find out what the other cook-along bloggers think of the recipes they’re trying out, follow #SeriousSandwich on Twitter, or check out their links below:
Cover of Emeril's Kicked-Up Sandwiches

Disclosure: The views and opinions expressed on this blog are mine alone, based upon my personal experience. Morrow Cookbooks provided me with a Cookalong Kit including an advance copy of Emeril’s Kicked-Up Sandwiches. In addition, upon completion of the #SeriousSandwich cookalong, all participants will receive a small grocery reimbursement and a complete library of Emeril Cookbooks.

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