Category Archives: BBQ

BBQ, Fava beans, Food, Garlic, Lemon, Lemon juice, Lemon zest, Olive Oil, Pepper, Rosemary, Salt

Grilled Fava Beans with Herbs and Lemon Zest

April 13, 2011 Andy Leave a comment

NO matter how much we want to push the envelope for sandwiches, we can’t possible fit this posting into that category. However, after growing fava beans over the winter (they call it winter here in San Diego, but it’s really similar to spring in Denmark), we have a tremendous harvest. Wendie came up with an amazing recipe for fresh fava beans, and in a moment of optimism, we decided to make a youtube video of the entire process.

And so, ladies and gentlemen, for once we have a non-sandwich recipe, and a video to go with it. Please let us know if this is something you want to see more of in the future, and what you think of the video. Wendie didn’t want me to tape her head for some reason, but if we do more I’ll make it happen to avoid further ‘headless presentations’ 🙂

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BBQ, Breads, Dill, Food, Lemon, Mustard, Naan, Salmon, Sandwiches, Tarragon, Vinaigrette

Sandwich: Grilled Salmon With Tarragon Mustard on Naan

December 5, 2010 Andy Leave a comment

This is a very simple sandwich, which basically is a great piece of Naan bread from Trader Joe’s, a slice of salmon, and a touch of tarragon mustard. I’m sure any Indian would cringe his or her toes considering the bread to be actual Naan, but whatever it is we get it every few months. It is a very soft and thick bread that almost melts in your mouth.

Salmon on Naan With Tarragon Mustard Sandwich - In the background, yes, that's the Great Wall of China.

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Baking, BBQ, Bell Pepper, Breads, Cayenne pepper, Chicken, Closed sandwiches, Cooking styles, Creamy garlic paste, Dill, Dill yogurt dressing, Dukkah, focaccia, Food, Garlic Spread, Micro greens (lemony), Sandwiches, Yogurt

Phil’s Chicken BBQ Sandwich

November 7, 2010 Andy 1 Comment

We used the very last of our leftovers from our April wedding (where we were lucky enough to have Phil’s BBQ cater) to make this sandwich. And… It’s magnificent! I’ve been trying for weeks now to get my workplace to order Phil’s BBQ for lunch, but they’re “saving it for a special occasion.” Oh those fools, don’t they know that every time you eat at Phil’s, it’s a special occasion? OK, enough with the ranting, I never knew I would become such a fan of BBQ, but there you have it.

In this sandwich the ‘crunch’ comes from the radish and the micro-greens, and the spice from the cayenne garlic spread we get at the local farmers market. I would like nothing more than to be able to make that darn delicious garlic spread myself, but after having run the food processor for 30 minutes straight, I realized it’s impossible to get the fluffy goodness needed (as well as getting rid of the strong taste of garlic). An industrial blender or puree machine is needed to it, so; farmer’s market is our only solution.

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BBQ, Breads, Burger, Cabbage, Carrot, Ciabatta Roll, Cilantro, Cilantro mayonnaise, Food, Garlic, Ground beef, Mayonnaise, Nutmeg, Onion, Pineapple, Raisins, Salt, Sandwiches, Scallions, Scotch bonnet pepper, Sugar, Thyme, Vinegar

Jamaican Jerk Burger with Grilled Pineapple and Cabbage Salad

November 3, 2010 Andy 1 Comment

The quintessential American sandwich is the hamburger. That despite the fact that in nearly a decade of living here, I have yet to see a burger made with ham. Anders and I have very little experience with making burgers but as the owners of this blog, and having adopted America as our home, we have to powerful reasons to address this deficiency. And what better day to do that than on the grilling day of the year – Fourth of July. I know, I know – I am six months late in posting this entry.

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BBQ, Breads, Carne Asada, Food, Garlic Spread, Lemon, Meats, Open Faced Sandwiches, Sandwich Styles, Sandwiches, Sourdough, Tarragon

Carne Asada Steak Sandwich With Tarragon Garlic Spread

July 30, 2010 Andy 2 Comments

When you live close to the Mexican border, you can’t help but be inspired by the fantastic Mexican cuisine. San Diego has to some extent adapted many of the traditional Mexican dishes and turned them American. The burrito, nowhere to be found in Mexico, is an American invention that pervades the fast-food culture here. That’s not a bad thing by the way, since I happen to love a good burrito (the best in town can be found in Del Mar at the Mucho Gusto joint). Carne asada is truly Mexican, and is usually flank steak, spiced up. The one we used is from a local butcher that makes his own spices, and it’s very very good, oh yes, veeery good.

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Avocado, Basil, BBQ, Black caraway, Blue Cheese, Burger, Cheddar, Cheeses, Chili sauce, Ciabatta, Ciabatta Roll, Cilantro, Cooking styles, Food, Frying, Garlic, Ground beef, Guacamole, Ingredients, Jackfruit, Lime, Mango, Mayonnaise, Mustard, Olive Oil, Potato, Roasted garlic, Roasted garlic mayonnaise, Roll, Sandwich Styles, Sandwiches, Smoked paprika, Tomato

The Big Bad Wolf Burger

July 11, 2010 Andy 15 Comments

Sometimes a man needs to be a man, and that’s when he makes “The Big Bad Wolf Burger“. Oh yeah, 1/2 pound of patty with basil, cilantro, oven roasted garlic and blue cheese chunks. What a great 4th of July celebration that was. Inspired by the moment, I topped it off with crispy hash browns and a jackfruit/avocado rough guacamole. I can’t even begin to tell you how good this burger is, but this is so far the best burger I’ve had in my life. The jackfruit guacamole sweetness perfectly blends with the spicy mayo, the juicy patty, and the crunchy hash browns. These are the times when I think back to all the missed opportunities of my childhood to celebrate with awesome burgers, the food of men 😉

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Appetizer, Balsamic vinegar, Basil, BBQ, Breads, Crostini, Eggplant, Food, Garlic, Mint, Olive Oil, Open Faced Sandwiches, Pane siciliano, Pepper, Salt, Sandwiches

Grilled Eggplant Crostini Appetizer

July 3, 2010 Andy 3 Comments

Inspired by Jamie Oliver’s book “Jamie’s Italy” this is one of our favorite appetizers so far this year. It also looks beautiful. The crunchy toasted pane siciliano bread and the smoothness of the eggplant (or Aubergine as we call it in Denmark), goes very well together and fills your mouth with flavor and adventure. Eggplant seems to be largely a forgotten vegetable in the US, at least in SoCal (Southern California), and really it’s a wonderful ingredient in many dishes. People, wake up and smell the eggplant!

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Balsamic vinegar, BBQ, Breads, Carne Asada, Cheeses, Feta, Food, Italian salsa verde, Meats, Micro greens (lemony), Olive Oil, Olive-Rosemary Load, Open Faced Sandwiches, Pesto, Radish, Rosemary-Garlic bread, Rosemary-Olive bread, Rustic white bread, Sandwich Styles, Sandwiches, Sourdough

Sandwich With Carne Asada, Cucumber, Feta, Cherry Vinegar And Radishes

June 17, 2010 Andy Leave a comment

Living close to Mexico means there is a constant influx of great Mexican cuisine. Carne Asada is one of those things that are very popular in San Diego, and it is essentially a long slice of skirt of flank steak, usually marinated or rubbed, and then grilled. It is fantastic when done right. Wendie got us a couple of these steaks, and of course I had to go make a sandwich out of them. I opted to add some ‘green stuff’ from the local farmers market on the bread. We call it ‘green stuff’ because we don’t really know what it is, but the guy that sells it swears by it. It tastes a bit like spicy tabbouleh without the couscous. In any case, substitute with pesto and all shall be well. The greens on top are called “micro greens’ and are also from the farmers market. These taste very lemony, and I wish we had more precise name for them, but alas, ‘micro greens’ it is.

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BBQ, Blue Cheese, Blue Stilton, Breads, Cooking styles, Food, Italian salsa verde, Olive Oil, Open Faced Sandwiches, Pepper, Pugliese, Roquefort, Salt, Sandwich Styles, Sandwiches, Valdeon, Zucchini

Rhapsody In Green: Grilled Zucchini Sandwich

June 8, 2010 Andy Leave a comment

Many of the sandwiches on this blog are the result of a specific plan and shopping trip to realize an idea that one or both of us have. I’ll be sitting at work and have an idea that just must be pursued. More often than not, this means I have to make a trip to the grocery store to purchase one of more of the critical component for the dreamed-up sandwich. Other times, a sandwich just sort of emerges from the ingredients on hand- it’s a case of just opening the refrigerator and pantry doors and letting our creativity run wild. In Jamaica, we have a saying for that: “tun yuh han’ an mek fashion”. I won’t bother providing the literal translation, since, as with all languages, much gets lost in that endeavor. I suppose the nearest English equivalent I can find is: ‘necessity is the mother of invention’. Hmm.. even that attempt seems to dilute the essence of this colloquialism.

Anyway, this sandwich was one result of us making fashion by sleight of hand. The ingredients – pugiliese bread, blue cheese and salsa verde left over from the much-mentioned recent wedding @ and zucchini left unused from recent stir fry.

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BBQ, Beef ribs, Breads, Cheeses, Closed sandwiches, Food, Olive Oil, Panini, Sandwich Styles, Sandwiches, Soft white bread, Sourdough, Stored danish smelly cheese, Tarragon

Phil’s BBQ Beef Rib Panini Sandwich

June 1, 2010 Andy Leave a comment

We just got married, and we were very saddened by the Icelandic cloud of ash that kept several of our Danish friends from attending our wedding. But everything can be a blessing in disguise. We didn’t tell our caterer, Phil’s BBQ, so we ended up with extra beef ribs in the freezer. While we miss our friends, at least we have ribs. And as the old saying goes, “if life gives you ribs, make rib sandwiches.” And so here we are, summer just started, and this wonderful panini (thank you Scott and Choo for that wonderful machine!!) is our first and most basic beef rib sandwich. Yum.

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