Leftover fajitas can be a wonderful thing ! 🙂
Continue reading Upside Down Fajita Steak Blue Cheese Avocado Burger
Upside Down Fajita Steak Blue Cheese Avocado Burger
Category Archives: Italian salsa verde
Midnight Sandwich: Oven Roasted Tomatoes, Cheese, and Italian Salsa Verde On Pita Bread
When I was growing up, I had this thing with my mom where she would wake up around midnight, wake me up, sneak in the kitchen and eat a sandwich. This was undoubtedly quite unhealthy, since she had a weakness for fat-sandwiches… No, I don’t mean ‘sandwiches that are fattening’, I mean literally bread with fat and salt on it. If you have good fat, like duck fat, this can be quite delicious. In any case, I shed the habit many years ago. Last week however I was working late and got hungry and I know my mom would approve; I went and made a sandwich. Thanks mom for all the fun midnight sandwiches and good chats.
Sandwich Roll With Black Forest Ham, Calvados Brie and Micro-Greens
Wow, our previous sandwich “The Big Bad Wolf Burger” drew a lot of visitors this week, so thank you everyone for the links and the comments. Clearly we need to make more burgers for the blog. Meanwhile, we made this sandwich over the weekend. It’s simple and easy, but tastes great. The Calvados cheese may be hard to come by, but could be replaced with other aged cheese from your local cheese monger. In the background of the photo’s you can make out our vegetable garden. Most of the greens back there are tomatoes and zucchini’s. Should be a great summer on the barbie.
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Sandwich With Carne Asada, Cucumber, Feta, Cherry Vinegar And Radishes
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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Rhapsody In Green: Grilled Zucchini Sandwich
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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Recipe: Grilled Salmon Crispbread Appetizer
Ahh, the joy of simplicity. A crispbread with italian salsa verde, a slice of leftover grilled salmon, and a leaf of fresh basil. Works extremely well with with a glass of chilled white wine when taking a break from doing yardwork.
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Roasted Pork Sandwich With Tabouleh Salad, Italian Salsa Verde And Swiss Chard Side Dish
This sandwich is an imprompty improvisation made from ingredients we found around the house. The roast pork is from the night before as is the tabouleh. The Italian Salsa Verde is from our wedding, where is was both served for dinner and given as a gift to the guests. The Swiss chard is from our vegetable garden, and the roasted garlic- well let us just say we make sure never to run out of roasted garlic.
Marriage Is Like A Turkey Sandwich With Salsa Verde And Rembrandt Cheese
So many things have happened the last month, it’s hard to recap it all in one sandwich post… Let’s see… We got married and had a wonderful ceremony and party in our own back yard (fixed up for the occasion) with Anders’ sister Birgit as the Deputy Marriage Commissioner (for a day). What a fantastic day it was, lots of friends, family and food, but alas, no sandwiches. It turns out after much thinking that teaching everyone to make sandwiches would be too much work, as would assembling any great sandwich for 70 people. Instead we opted for Phil’s BBQ and some of our own appetizers. The sandwich below is pre-wedding, from back in March when we still had time to do daily sandwiches, and had a kitchen to do them in. It’s a wonderful turkey sandwich with a great old Rembrandt Gouda Cheese on top, and a chili-sauce kick to it.
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Ham And Tomato Pizza With Italian Salsa Verde Sauce
The Little Pizza That Could!
This is a pizza made from leftovers in all aspects. The dough is actually from our lavash crackers, so it’s a little bit sweet from the Jamaican honey. The Italian Salsa Verde is from a tasting we did with a caterer for our upcoming wedding. The ham is the last of our Jamaican pineapple Christmas ham. Basically we got one of those inexplicable pizza-cravings while making lavash crackers and quickly improvised the little pizza that could.
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Falafel On Ciabatta Bread Sandwich With Roasted Garlic, Chili Sauce and Italian Salsa Verde
There are so many ways one can use falafel to make sandwiches besides the traditional pita bread. Here we have combined it with Italian ciabatta bread because we love that, hot chili sauce because it’s traditional for at least the European Pita style, roasted garlic because it complements the falafel well and Italian Salsa Verde because it brings any food a little closer to food-nirvana (No seriously, add some to your next pizza, sandwich, paste, rice or potatoes and see for yourself). The salsa verde is very close to pesto, bu is a lot more lemony which adds a great flavor.
