Manolo's Food Blog Manolo Loves the Food!

September 25, 2012

Late Monday Technically Tuesday Food Porn

Filed under: Food Porn,Sandwiches — raincoaster @ 1:40 am


You’re welcome.

September 3, 2012

Sunday Food Porn of a long weekend: Baked Potato Grilled Cheese Sandwich

Filed under: American Food,Food Porn,Recipes,Sandwiches — raincoaster @ 11:56 pm
Baked Potato Grilled Cheese sandwich

Baked Potato Grilled Cheese sandwich

For this incredible creation there can be only one word, and that word? Is OOGATZ!

There’s a recipe, too! Check it out and keep it handy for the next time you tumble headlong off the Atkins diet!

August 19, 2012

Sunday Food Porn: Wasabi Grilled Cheese Sandwich

Filed under: American Food,Food Porn,Sandwiches — raincoaster @ 11:48 pm
Wasabi Grilled Cheese Sandwich

Wasabi Grilled Cheese Sandwich

From the Buzzfeed post Brilliant or Really Gross. Can there be any question of the brilliance of this???

April 8, 2012

Sunday Food Porn: Bacon Sammich Edition

Filed under: American Food,Bacon,Food Porn,Sandwiches — raincoaster @ 11:28 pm


This looks like the BLT to end all BLTs, and it looks bloody good to someone not too recently off a hunger strike.

September 6, 2011

Chicago Steakhouse Sandwich – This is a Great Sandwich

Filed under: American Food,Chefs,Meat,Sandwiches — Erik Nabler @ 9:00 pm

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.


What you need:


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.


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


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.

January 25, 2011

Grilled! Cheese! Washed! Rum!

Filed under: American Food,Recipes,Sandwiches,Spirits — raincoaster @ 6:12 pm
Shawn Soole by Vancouver Foodster

Shawn Soole by Vancouver Foodster

UPDATE: Golly, just look how influential we are: it got in the New York Times today!

Well, what do you know? The humble ManoloFood blog has permeated the highest reaches of the Cocktailosphere and influenced Liquid Revolutionary Shawn Soole of Clives Classic Lounge, one of the best bartenders on the fair shores of the Pacific. Yes, undoubtably in response to our epic post about the world’s poshest grilled cheese sarnies, he’s been moved to create the masterpiece of cocktail curiosity known as Grilled Cheese Washed Rum.

And we have a world exclusive on the recipe:

You start with an amber, not too aggressive rum (specifically the lovely Mount Gay) and make yourself a super cheesy, super buttery grilled cheese sandwich with whatever bread you want. Make two, because you’ll want to eat one, silly! Crumble the spare up, soak it in the rum for 4-6 hours, covered airtightly which to me means pyrex pie tins with plastic wrap secured by rubber band. Don’t use plastic; it’ll absorb all the aromas! And metal is risky; stick with glass or pyrex.

Strain the crumbly bits out of your booze and toss them. Freeze the rum so that the fat solidifies and then break it off. If you freeze it too long, just let it sit on the counter a bit till it’s softened and you can pull the fat off in a sheet. This is almost as much fun as picking a scab, and with no pain! And it’s hardly gross at all!!!

So far, so awesome.

Now put it through a coffee filter a couple of times to get the last of the cloud-making bits, and what you’ve got left is your deliciously salty, deliciously savory, artisanal grilled cheese washed rum. Sounds crazy, tastes savory. It’s unusual but it’s also very, very good.

Cheers! For more sandwich-based beverage recipes, see this roundup of sandwich-in-a-glass cocktails made for National Sandwich Day, November 3rd.

November 12, 2010

Canadian Cooking with Reed Farrington

Filed under: Bacon,Canadian Food,Cheese,Chefs,Emetic,Recipes,Sandwiches — raincoaster @ 11:38 am

You people think you have the Sandra Lee thang all to yourselves, but the truth is, she’s simply one iteration of a worldwide plague; why, we even have one up here in Canuckistan!

Here is renowned “celebrity chef” (look, it’s Canada. In the US, celebrities need crowd control; in Canada, they need nametags) Reed Farrington (as portrayed by Gerry Eng), personifying the Canadian can-do spirit, combining three packaged convenience foods into one mouth-watering national classic dish: POUTINE!

Or, as he calls it, Poo-teen. I’ve never seen it eaten with chopsticks before, but hey, it’s a nice multicultural touch.

Cooking With Gerry – Episode #2: Poutine from Jay Cheel on Vimeo.

In fact, it doesn’t really matter what quality of components you use; the result always turns into a soggy, cholesterol-laden heart attack on a plate, rich in what hangover sufferers call “Vitamin G.” Here’s the recipe, for those of you who are not video-positive:

  • Make some fries. Or reheat some fries.
  • Make some gravy. Beef gravy ONLY, people; beef gravy is a food, chicken gravy is just a condiment.
  • Put some farmer’s cheese (cheese curds) over the fries, then put the gravy over the whole mess.

If this isn’t enough to clog your arteries, poutine (pronounced “p’TIN” with a contemptuous expression {as are all Quebecois words, actually}) is an essential ingredient in the Angry French Canadian Sandwich:

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July 29, 2010

A world tour of potato sandwiches

Filed under: Sandwiches — Katie R. @ 7:30 am

The only thing better than pasta on sandwiches? Potatoes on sandwiches!

A few standouts quickly emerge –

First there is the breakfast variety – a little eggs,  some cheese, maybe a little meat, and some AM potatoes. As recently reported by the Village Voice’s Fork in the Road blog, this type is well represented by the version at Torrisi Italian Specialties in New York’s Little Italy. Provolone, soft scrambled egg, and roasted red spuds. What’s not to like?

Fork in the Road

Next up, to India, where potato on bread is a fixture — from the sandwich-like masala dosa

(not really bread, but close…)

photo, su-lin

to the stuffed aloo sandwich (sort of like grilled cheese but with potato goes better than cheddar)

to the vada pav, a hugely popular vegetarian Indian fast food delicacy. This belly bomb marries a giant fried spicy potato ball (vada) on a squishy white bun (pav), and is then topped with any number of chutneys, shredded coconut, or even cheese. Last year Shiv Sena, the ultra-right wing Indian political party, launched its own chain of vada pav joints, called Shiv Vada, with the hopes of making the sandwich as globally ubiquitous as the Whopper.


And lastly who hasn’t enjoyed a French fry sandwich?

In Paris’s Quartier Latin, one can’t walk three feet without a vendor imploring you to buy a sandwich grec (shawarma meat and fries on a baguette or pita)

photo, kais miled

The British chip butty — butty being a Britishism for sandwich, chip being a Britishism for fry; and using the powers of deduction, you’ve got a French fry sandwich on your hands (one so beloved by the Brits that there’s a song in its honor)

photo, judyboo

The famous Pittsburgh sandwich shop Primanti Bros knows that everything is better with spuds, and so from the sardines and cheese sammy to its knockwurst hero, the restaurants tops all of its sandwiches with fries.

photo, Kurt Komoda

Okay, this list could go on forever – Israeli falafel often has fries; there’s the Thanksgiving sandwich with mashed potatoes; the Danish open faced Smørrebrød featuring thin sliced boiled potatoes; and the Peruvian lomo saltado (steak and fries) on a bun. But all this carb club conversation is making me hungry, so instead I’ll leave you with one more –

A Japanese pork katsu sandwich that just looks like a baked potato…


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