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American Food | Manolo's Food Blog - Part 5
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Chicago Steakhouse Sandwich – This is a Great Sandwich

We were flipping through the channels the other day, which means mostly looking at the Food Network, Comedy Central, and wishing there was a Booze Network. We came across this show hosted by the Sandwich King, as he styles himself, Jeff Mauro.

He was doing two sandwiches on this show, the Greek Taco, which I have yet to try, and what he called a Chicago Steakhouse Sandwich. This sandwich turned out to be awesome. The first time I made it, I used his exact recipe, but did three things wrong, or weakly. First, I forgot the bleu cheese in the dressing, I used too little red pepper in the spinach (and I had thought I used a lot) and I did not get the garlic chips as crispy as I needed to.

The second time I made the recipe I used LOTS of red pepper, remembered the bleu cheese, but I used a nice grilled, lightly marinated tri-tip. This was less greasy, but still had great flavor and the sandwich was AWESOME. The only thing I would have done differently is maybe cooked up the spinach just a little closer to serving the sandwich, instead of 10 minutes before. It was just a bit too done. Should have done it closer to the serving time and also just a little less.

So, here is just a great sandwich recipe. Easy, quick and super tasty. Try it, you will not be disappointed. Kudo’s to the Sandwich King. And here is the link to his recipe, while below is almost exactly the same with just the recommendation of the tri-tip and a couple of small things like a much more generous amount of mustard.

CHICAGO STEAKHOUSE SANDWICH

What you need:

Meat:

2-1/2 to 3 lb. tri-tip, trimmed. Marinate for about 2 hours in a plastic bag with 1/2 cup olive oil, 1/2 cup good soy sauce (not low sodium) and some crushed garlic)

Garlic Spinach:

3 tablespoons olive oil
4 cloves garlic, thinly sliced
2 teaspoons crushed red pepper
2 lbs. baby spinach
Salt and Pepper

Buttermilk Bleu Cheese Dressing:

1 tablespoon crumbled bleu cheese
1/4 cup buttermilk
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried dill
black pepper as desired.

Bread:

2 French baguettes, cut in 10 inch lengths, buttered and grilled.

Directions

Get grill very hot. Sear meat 5 minutes per side, then cook at medium heat turning often until it reaches desired doneness. I prefer medium well, but many would like it much rarer. Let meat rest for 5 minutes, tented in foil, before slicing in quarter inch slices.

For the sauteed spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy. Remove the garlic put in paper towel. Add the crushed red pepper and cook until fragrant, about 30 seconds. Add the spinach and stir to combine. Cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes, stirring frequently. Season with salt and pepper.

For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside. This can be mixed well in advance for flavors to mix. If you do it well in advance, keep it refrigerated.

To make the sandwich, layer meat, followed by spinach. Place garlic chips evenly about the sandwich and pour dressing on the sandwich. Eat and marvel at how tasty it is.

Finally, I encourage you to follow Jeff Mauro, Sandwich King on the Food Network. His show is great. Check your local listings for times.

Mystery Meat!

Burger, She Wrote

Burger, She Wrote

Alas, this brilliant food truck concept is naught but a concept and a passable photoshop job. Is your heart breaking to learn that it isn’t real? Perhaps you can console yourself with the knowledge that the Grillenium Talcon does exist, and apparently serves up delicious grilled cheese sandwiches to the inhabitants of Fayetteville, Arkansas. With a side of awesome.

Han was a ham

Han was a ham

Thursday Food Porn!

Time we got some quality food pr0n up in here if you axe me:

Rainbow pie not related to rainbow parties, I swear

Rainbow pie not related to rainbow parties, I swear

If God is in the Details…

What’s in these Deviled Eggs?

Humpty Dumpty sat on a wall. And terrified everyone.

Humpty Dumpty sat on a wall. And terrified everyone.

I have a confession to make, my friends. Yes, in a world of sea spurt sashimi and microgastronomy, of foaming Martinis and thrice-smoked, monkey-picked teas, I reserve a place of honour in my heart for three unreconstructed relics of the 50’s and 60’s, refugees from Grandma’s Betty Crocker cookbooks: olives from the jar, pickles from the other jar, and good old deviled eggs.

Deviled Egg Chick

Deviled Egg Chick

It’s a short story, and a familiar one: The Cousin, The Sister and I were invariably the youngest attendees at family gatherings on my dad’s side, and as such could not partake of the cocktail hour with the adults. Well, it was my dad’s family, so let’s say the cocktail four hours. And as growing children, we had an abiding, nay, almost a physical, need to be fed regularly, but etiquette constrained us to eat somehow without spoiling Aunt Margie’s carrot and marshmallow aspic and other “delights” destined for the main meal. And naturally, preparing proper hors d’oevres would have prevented my aunts from partaking in the cocktail hour(s) to the fullest extent, so in response, and in defence of their right to get well into the CC before having to face Aunt Margie’s aspic, they made a deal with us.

We could eat olives, pickles and deviled eggs. Filling, fancy (hey, someone went to the trouble of fishing those pickles out of a jar for you), proteinaceous, and trying to figure out if pickled onions were “pickles” or “onions” could keep three small girls occupied for a surprising amount of time.

This is all just to let you know that the irredeemably bourgeois deviled egg is near and dear to my heart, not that I can be bothered to actually make them. But if you’re not as incorrigibly lazy as me (probably the result of a childhood diet consisting largely of olives, pickles and deviled eggs) this article in the Awl has AWL the information on Deviled Eggs that you will ever need, and then some.

 

Deviled Egg O Rama
From left to right: Miss Grandma’s Backyard (Potato Salad Egg with Apricot Fizz); Mademoiselle Alsace-Lorraine (Creamy, Lemony Egg with Reisling-Plum-Rosemary Punch); Miss Soul Custardy (Vanilla Custard and Chocolate Egg in Phyllo with Peach-Cayenne Coffee Frappe); Senorita El Trionfo de la Revolucion (Chicken Liver and Havana Club Egg served with Barbadian Rum); Miss Piggie (Egg with Jowl, Side and Belly Bacon served with Mint Julep); Jury Award Winner: Miss Spicy German (Red Curry, Sweet Chili, and Spicy Chili Eggs with Home Brewed Double Wheat Ale).

Each summer before the mosquitos start to flourish, my husband and I host a garden party and Deviled Egg Pageant. The entrants, though not all Southern, exemplify the seersucker-shrouded bloodlust that makes summer in the South both delicious and dramatic.

As long as the weather and space permit, a Deviled Egg Pageant allows you to entertain dozens of friends and neighbors while preparing little more than a plate of ham, perhaps, and a pound cake. Your kitchen remains cool and spotless while the guests enthusiastically do the hard work.

The keys to a successful pageant are clear rules and a dress code to set the tone. (Here is a Google Doc of our house rules; take what you like and leave the rest.)

If you don’t have the space or inclination to host such a contest, preparing pageant-worthy deviled eggs is a sure way to “win” whatever parties or picnics you may attend in the summer. Here are some lessons from our pageant kings and queens.

Well, you have to click over the link to read the whole thing it is unquestionably the most epic post on Deviled Eggs you will ever see. As for me, I’m off to check out the Urban Spoon listings to find a place that has these little bites of nostalgic heaven on the menu.

A last word: don’t let your creativity go insane: sundried tomatoes, bacon,  curry or caviar, yes. Even vegan (let’s face it, tofu is more like eggs than any other actual food).

Caviar deviled egg is NOT redundant, it's self-referential

Caviar deviled egg is NOT redundant, it's ironically self-referential

Food dyes, no.

Blue curried deviled eggs

Blue curried deviled eggs: yeah, if I'd made those, I'd delete the web page too

See you on National Deviled Egg Day!

Extermi-Cake!

This is what I call a drop-dead dessert.

Vinny Garcia is a hardcore Doctor Who fan as well as a talented cake designer, and you just know how those people are: gotta cross them streams, unite those worlds. No doubt it started with an undergrad in the sixties, baking John Pertwee-faced cookies to the sounds of the Merseybeat, and the next thing you know, this exists.

From BBCAmerica:

“I’ve seen Dalek cakes made here and there, but I just felt like nobody really captured the essence of the Dalek and the complexity of the design,” he explained. “Somebody went through a lot of trouble to design every nook and cranny of this thing, and you never see it. I thought, ‘Everyone always thinks the conical shape when they think Dalek,’ so I decided to go that extra mile to get to the difficulty level. And to be able to make this Dalek in the way that I wanted to make it, as cheesy as it sounds, it’s a dream come true.… Having made the Dalek, I naturally want to make Davros,” Garcia revealed. “I’d also like to make a three-foot tall cyberman or even The Doctor himself. I’d love to make a Tom Baker with a giant scarf and a little K-9, oh that would be so awesome.”

You can keep your molecular gastronomy, boys and girls. THAT is true food nerdism.

Taste the Biscuit

Biscuits American Style

Biscuits American Style

UK style biscuits in Korean Art. No, really.
Which could mean anything, really. If you’re in the American South, it means one thing. If you’re in England, it means quite another. And of course, if you’re in fashion blogging it means that thing Lindsay Lohan and those starlets on Gossip Girl are always nearly revealing in their miniskirts.

But this group of rocking seniors (“I’M NOT HOMELESS!”) known as Toasters ‘n Moose want you to taste theirs. I defy you not to go directly to the food court after giving this a listen.

Ice Cream Sandwich Luv 4 Eva!

Ice Cream Sandwich Love

Ice Cream Sandwich Love

Don’t mind if I do!

I Scream. No, really, I do.

Ice cream at the Office

Ice cream at the Office

NEVAH! Faithful Manolophiles know that the Master has long preached the gospel of Wear White Shoes Whenever You Damn Well Feel Like It, You’re A Grownup Now, and we here at the ol’ foodie/bevvie blog feel quite the same about tasty, frozen delights such as ice cream, gelato, sherbet, sorbetto, and even Vienetta, that magical, mass-produced filigree of creamy perfection. It’s so perfect and so factory-made that it can’t possibly be good for you, can it?

But ice cream is magical, so it actually is!

The ice cream coolers have moved closer to the front doors of the convenience stores here in Canuckistan, yea unto the very Arctic Circle (yes, Yellowknife has an ice cream truck: I saw it with my own eyes) and soon neighborhoods all over the northern hemisphere will echo with the tinny, obnoxious notes of Turkey in the Straw and the cries of “BUT MOMMY IT IS TOO GLUTEN FREE!” So here to celebrate the seasonal return of ice cream to the top of snack marketing priority lists is a photo roundup of vintage ice cream trucks from Flavorwire (and seriously it kills me there’s no “u” in there, but I’ll have a Creamsicle and it’ll be all better soon).

awwww, who's a cute widdle ice cweam twuck?

awwww, who's a cute widdle ice cweam twuck?

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