food

Asa estos sándwiches

El presentador de Mad Good Food, Derrell Smith, se une al chef Dale Talde en la parrilla mientras cocinan estupendos sándwiches que incluyen salmón, pastrami e incluso algunos sándwiches de helado a la parrilla.

food

Asa estos sándwiches

El presentador de Mad Good Food, Derrell Smith, se une al chef Dale Talde en la parrilla mientras cocinan estupendos sándwiches que incluyen salmón, pastrami e incluso algunos sándwiches de helado a la parrilla.

Supplies

  • Ingredients
  • 2 medium sized Japanese eggplants
  • 1 ½ pounds ground pork
  • 1 ½ pounds ground beef
  • 1 large onion, grated
  • 1 medium carrot, grated
  • 4 cloves garlic, minced
  • 2 Tablespoon minced ginger
  • 1 jalapeno, minced
  • ¼ cup fish sauce
  • 2 Tablespoons sugar
  • 1 egg, beaten
  • ½ cup panko bread crumbs
  • 2 teaspoons black pepper
  • Salt
  • Sauce
  • ½ pound butter
  • ¼ cup honey
  • ¼ cup sriracha
  • 3 tablespoons fish sauce
  • Quick Spicy Pickles
  • 1 Tablespoon coriander, crushed
  • 2 Tablespoons sugar
  • 2 teaspoons kosher salt
  • ½ cup rice wine vinegar
  • 1 cup water
  • 1 large carrot, julienned
  • 8 oz daikon radish, julienned
  • 2 jalapenos, sliced
  • Spicy Mayonnaise
  • ½ cup kewpie mayonnaise
  • ½ cup sriracha
  • 1 Tablespoon sesame oil
  • Sandwiches
  • 2 large loaf italian bread, light and airy
  • 1 cucumber, sliced
  • ½ cup chicken liver pate
  • 1 bunch cilantro

Pasos

  1. Meatballs
  2. Heat the grill to medium high temp.
  3. Place the eggplants on the grill and roast until very charred on the outside and soft on the inside, about 20 minutes.
  4. Remove the eggplants from the grill, carefully remove the skin and scoop the flesh in a large bowl and mash with a fork.
  5. To the same bowl add the pork, beef, grated carrot, onion, garlic, ginger, jalapeno, fish sauce, sugar, egg, breadcrumbs, black pepper, and salt.
  6. Roll the mixture into golf ball size balls, place on a baking sheet tray and roast on the grill for 10 minutes.
  7. Meanwhile, in a small saucepan heat the butter, honey, sriracha and fish sauce until just melted, and whisk to combine.
  8. Remove the meatballs from the pan and place them directly on the grill to sear, flipping once when a golden brown crust forms.
  9. Place the meatballs back on the sheet tray and pour the butter sriracha sauce over the top, toss to coat.
  10. Quick Spicy Pickles
  11. Add the coriander, sugar, rice vinegar, and water to a small saucepan and bring to a boil.
  12. Set aside to cool.
  13. Add the carrots, diakon, and jalapeno to a large jar or glass bowl and pour the vinegar mixture over the top to cover.
  14. Let it sit for at least 30 minutes.
  15. Spicy Mayonnaise
  16. Add all of the ingredients to a small bowl, stir to combine and set aside.
  17. To Assemble
  18. Wet the outside of the whole loaf of bread and place on the grill, cook until crisp.
  19. Cut the bread into 4 pieces, and then slice horizontally.
  20. Gut the bread (take out the crumbs.)
  21. To one side of each piece of bread, smear the chicken liver pate and the spicy mayonnaise, add the meatballs, pickles, cucumbers and cilantro.

Supplies

  • Pastrami Salmon
  • 1 Tablespoon coriander seeds, crushed
  • 1 Tablespoon mustard seeds
  • 1 Tablespoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon hon dashi
  • 1 Tablespoon brown sugar
  • 2 lb. side of salmon
  • Cedar plank
  • Kimchi Dressing
  • 1 cup kimchi, chopped
  • 1 cup mayonnaise
  • ¼ cup ketchup
  • ¼ cup dijon mustard
  • 3 hard boiled eggs, diced
  • Sandwiches
  • 8 pieces pumpernickel bread
  • 8 slices swiss cheese

Pasos

  1. Salmon
  2. Mix spices for the pastrami rub. Rub the pastrami spice all over the salmon and place on a plate, cover with plastic wrap and refrigerate for at least 2-3 hours or overnight.
  3. Soak a cedar plank in water for an hour.
  4. Heat the grill to medium high heat.
  5. Place the soaked cedar plank on the grill.
  6. Heat the cedar plank for 10 minutes.
  7. Place salmon on the cedar plank and cook to medium temperature (135-140 degrees), about 25-30 minutes.
  8. Remove from the grill and flake with a fork.
  9. Kimchi dressing
  10. Add all of the ingredients to a medium sized bowl and stir to combine.
  11. To assemble
  12. Heat grill to medium low and add the pumpernickel bread.
  13. Add cheese to half of the bread and cook until melted.
  14. Top one piece of bread with the flaked salmon and Russian dressing and second slice of bread.

Supplies

  • 2 store bought pound cakes
  • ½ cup unsalted butter
  • ¼ cup honey
  • Variety of ice cream flavors (strawberry, vanilla, pistachio)
  • 1 cup crushed pistachios and mint leaves
  • 3 cups halved cherries
  • 3 Tablespoons sugar
  • 1 Tablespoon cherry liquor
  • 1 bag mini chocolate chips
  • Variety of candies

Pasos

  1. Slice the pounds cake into ¾ inch slices
  2. Melt together the honey and butter
  3. Brush the pound cake slices with honey butter and grill for 30 seconds -1 minute per side
  4. Cut the ice cream pints into ¾ inch rounds and remove the paper.
  5. Place an ice cream round in between two pieces of cake, wrap and freeze for a few hours.
  6. Mix the cherries, cherry liquor and sugar and set aside.
  7. Remove from the freezer and top or roll in your favorite toppings.