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Category: Signature Sandwiches

Country Fried Chorizo Steak Sandwich with Manchego Cheese and Tomatillo Ketchup

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danny

Guest Chef Spotlight for this week. Chef Powers gift of flavors… He’s as creative as any young Chef I have worked with. His gift of flavor profile has inspired me… So here it is Chef Powers Country Fried Chorizo Steak Sandwich.

Tomatillo Ketchup:

tomatillo’s 4 husked and chopped

green bell peppers 3 chopped

green chili 1 teaspoon chopped

white vinegar 1/2 cup

granulated sugar 1/3 cup

salt and pepper to taste

In a large pot add all ingredients on medium heat. Simmer for 20 minutes until vegetables are tender. Remove from stove and let cool for 10 minutes. In a food processor, process all ingredients until fine. Add back to pot and simmer on low heat for 40 minutes or until mixture has thickened.

Chorizo Steak:

fresh Mexican Chorizo Sausage 8 links. (4 Sandwiches)

Egg mixture 3 large eggs beaten with 1/8 cup of milk and salt and pepper for taste

Flour mixture 1 and 1/2 cups of all-purpose flour, seasoned salt 2 teaspoons, salt and pepper for taste, cayenne pepper 1/4 teaspoon. Sift mixture together.

1/2 a cup of canola oil for cooking

butter 1 tablespoon

fresh sliced tomatoes 2 per sandwich

Manchego Cheese 2 sliced per sandwich

Ciabatta Rolls from local bakery four fresh rolls

Ok so lets start by taking the casing of two sausage links at a time. Form into 1/4 inch patties. Make 4 Patties. Season with salt and pepper. Get your egg mixture and flour mixture together. Add oil to a cast iron sauté pan and heat on medium.

Work with one piece of meat at a time.  Place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Add the butter to the hot oil. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat,  until the edges start to look golden brown, about 3-4 minutes each side. Remove the meat to a paper towel lined plate. Place on a cookie sheet and add 2 slices Manchego Cheese and cook till internal temperature is 165 degrees.

Assemble sandwich by slicing Ciabatta Rolls adding Steak with melted cheese, top with 2 fresh tomato slices, and Tomatillo Ketchup as preference. Thanks Chef Powers, I can not wait to make it!!!! Jason

Powers

Chef Powers

Rosemary, Onion, and Garlic Focaccia

 

foc cooked

Last night I said I was going to make Homemade Dinner Rolls with our Soup and Salad for Dinner… I couldn’t sleep well- I think the menu didn’t sit well with me. So at 4:00 AM tossing and turning in bed I decided some Homemade Focaccia will compliment the Veal Milanese over Salad and Manhattan Clam Chowder better… I finally got to bed, so here it is.

Casaculinarian.com pizza dough recipe. Link below. I suggest using High Gluten Flour if possible.

Pizza Dough for Home

olive oil 1/2 cup

fresh rosemary sprigs 2 tablespoons

salt and pepper taste

grated parmesan cheese 1/8 cup

onion 1/2 julienned

garlic 3 bulbs sliced

Italian seasonings 1 tablespoons

parsley 1 tablespoon

granulated garlic salt 1 teaspoon

 On a Sicilian pan or cookie sheet add olive oil and spread out evenly  on pan. Place dough after it is ready on the pan. Spread out like a round thick pizza, so its still 1 inch thick. With a pastry brush add olive oil to top of dough. Use a fork and poke holes all over top of dough. Cover with plastic wrap and place in you oven for 3-4 hours. Do not turn oven on. The dough will proof and double in side.

Take dough out of oven and turn oven on 400 degrees. In a sauté pan add 1 tablespoon of olive oil and sauté onions and garlic. Brown the onions and garlic but do not burn. Season Focaccia with all seasonings and herbs. Add onions and garlic to top. Example below.

raw foc

Cook on 400 degrees and before it browns add more olive oil with a pastry brush. Finish in the oven till golden brown. (olive oil may not be completely used.) Enjoy! You can use this for sandwiches or as a side.

Chicken and Steak Fajitas

 

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This Chicken and Steak Fajita meal with be prepped and cooked while the kids are in school. I will transfer ingredients to the Crock-Pot, on keep warm. An hour and half before Dinner I will put the Crock-Pot on slow for 1 and 1/2 hours. I will cook the Peppers and Onions Al dente, so they are not overcooked later. This recipe will feed 5-6 people.

Season Mix:

cumin 3 tablespoons

chili powder 3 tablespoons

paprika 3 tablespoons

Goya Sazon (con azafrin) 1 package

salt 1 tablespoon

pepper 1 teaspoon

cilantro 1 teaspoon

granulated garlic 1 teaspoon

onion powder 1/2 teaspoon

Mix all ingredient’s in a bowl. Season Chicken, Beef, and Peppers and Onions

red pepper 1 sliced

green pepper 1 sliced

onion 1 1/2 sliced

garlic bulbs sliced 3

skirt steak 1 pound

(I use skirt steak because it stays really tender no matter what temperature you cook it to)

chicken breasts one pound

olive oil 4 tablespoons (3 for peppers and onions and 1 for searing meat)

Season everything well. Example below:

fajita seasoned ingred

Now I will sear off Chicken and Steak and finish cooking in the oven. Peppers and Onions will go in a cast iron pan with olive oil. Remember to cook Peppers and Onions Al dente. Examples below:

fajita chicken fajita peppers and onions

Serve Fajitas with Sour Cream, Pico De Gallo, Shredded Taco Blend Cheese, Shredded Ice Berg Lettuce, on Flour Tortilla Shells.

Fajita Meal

Yellow Rice:

par boiled rice 2 cups

water 4 cups

chicken bouillon cubes 4

onion 1/2 diced

salt and pepper taste

olive oil 1 tablespoon

Amarillo Yellow Coloring (seasoning) 1 tablespoon

Add all ingredients to pot on low to medium heat. Cook until rice is tender and water is evaporated.

Steak Quesadilla with Smoked Mozzarella

 

flat ques

Chef Powers recipe of the week. Chef Powers makes some of the greatest and more interesting Sandwiches of any of the Chef’s I personally know. He’s very creative and this weekly recipe will be a main attraction on my blog…

Dinner for Two:

olive oil 3 tablespoons

fresh garlic cloves 4 minced

onion small diced

red bell pepper julienned

white mushrooms 4-5 sliced

top round steak 6-8 oz.

fresh smoked mozzarella sliced 8 oz.

sundried tomatoes cooked 1 cup julienned

basil leaves 4 chiffonade

2 flour tortilla shells (largest you can buy in supermarket)

salt and pepper taste

Lets start with searing off our steak and letting it rest. Add 1 tablespoon of olive oil to a sauté pan on medium heat. Season your steak with salt and pepper. Because the steak is only 8 oz. it is pretty thin. Sear both sides until all the red is gone and steak is browned. Set aside. Add 1 tablespoon of olive oil to the sauté pan and all your garlic, peppers, onions, mushrooms, and sundried tomatoes. Sauté them until they are tender. Example below.

Peppers powers

Time to cut the steak into strips. Add remaining olive oil to sauté pan on low-medium heat and place your flour tortilla shell down. We do not want to burn it so be safe and cook on low. Add all ingredients to the shell and spread out evenly. Add other tortilla shell to the top. Cook on both sides golden brown 3-5 minutes on each side. Slice into eight slices like a pizza. Serve with marinara for dipping sauce. Thank you Chef Powers!

Finished chef powers dish Powers

 

Shrimp Po Boys for Dinner

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Taste of New Orleans tonight! Nothing fancy about this Po Boy, just flavor!

Coleslaw:

coleslaw mix 1 small bag

salt and pepper taste

2 teaspoons sugar

2 table spoons apple cider vinegar

onion powder 1/2 teaspoon

mayo taste

Mix coleslaw mix with salt, pepper, sugar, vinegar, and onion powder. Depending on how you like your slaw add mayo. Start with 1/4 cup and add to your liking. Mix all ingredients thoroughly. Let coleslaw marinate 1 hour.

Shrimp:

Five 21-25 peeled, deveined, and tail off shrimp per sandwich

soft hero rolls 1 per person

flour 1 cup

cornstarch 1/2 cup

cayenne pepper 1 teaspoon

Old Bay Seasoning 1 teaspoon

seasoned salt 1 teaspoon

In a small mixing bowl mix the flour, cornstarch, and seasonings with a fork. Then sift into another bowl. Coat Shrimp well on all sides. Deep fry or pan fry until fully cooked. The cornstarch will give the shrimp an added crunch. Build your Po Boy’s. Serve with Homemade Potato Wedges or Chips and Sriracha Chili Sauce. Enjoy!

California Burgers from Chef Powers

california burger

Guest Chef Max Powers

He’s a great friend and ready to take on the world!!!!

ground beef 80/20 1 1/2 pounds

avocados 2 peeled and sliced

tomato sliced for garnish

alfalfa sprouts or romaine lettuce for garnish

jalapenos sliced for garnish

bacon 2 slices per burger

pepper jack cheese 2 slices per burger

salt and pepper taste for burgers

onion powder 1/2 teaspoon

Franks Red Hot sauce 1 tablespoon

4-5 brioche rolls

Lets get ready to make burgers. Add chop meat to a mixing bowl with Franks Red Hot Sauce, salt, pepper, and onion powder. Mix thoroughly. Form by hand 4-5 burger patties. Place in the freezer for 15 minutes. Cook bacon and let sit. Cook burgers to desired temperature on grill or cast iron pan. Place burgers on sheet pan with cheese for 3 minutes at 350 degrees. Toast buns. Place burgers on buns. Add bacon, sprouts- or romaine lettuce, avocado slices, tomato, and jalapeno slices. Serve with Fries or Homemade Chips. Enjoy!

Powers

Enjoy! Chef Powers.

Chicken Parmigiana Sub

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yields 4-5 hero sandwiches

sub rolls the amount you will need

Italian bread crumbs 2 cups

raw chicken breast 2

2 eggs

milk 2 oz.

salt and pepper taste

vegetable oil 1/2 cup

tomato basil sauce on Casaculinarian.com

(or you can use good brand marinara for a quick lunch or dinner)

mozzarella cheese 3 oz. per sandwich

Let start by rinsing the raw chicken breast and cleaning it. Trim all fat off. I like to cut the chicken into 2 oz. medallion. Then season with salt and pepper and use a tenderizer to pound meat thin. I use plastic wrap so the tenderizer does not get raw chicken on it. Example:

chick scallopini

Next we will bread the cutlets. Add the eggs with milk and whisk. I do not use flour on my cutlets I only use bread crumb and eggs. So on a plate add your bread crumbs. Place raw chicken medallion on bread crumbs coating both sides. Then do the same in the egg mixture and back to the bread crumbs for final coat. Example:

breaded raw chicken breast

Next add oil to a cast iron pan- if you don’t have one use a regular pan. Cook on medium heat until both sides are golden brown and cooked all the way through. Example:

chicken cutlet 2

Lastly its time to make your sandwich. Open sub rolls. Add sauce to both sides of bread. Add Mozzarella on both sides. Lay your cutlets on top. Bake in the oven on 350 degrees to melt cheese for 7 minutes. Close your sandwiches and enjoy!

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Crispy California Cod Wrap

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Fish taco’s have been a trend for a while now, how about a Crispy California Cod Wrap. Fish has evolved outside the bun…

crispy cod 2 oz. strips (at your local fish departments frozen section) you will need 2-3 pieces per wrap

tomato or spinach wraps recommended (from your local markets deli department)

roasted red pepper and corn salsa:

  1. 1-2 cups frozen corn kernel (1 cup plenty for 4 wraps)
  2. roasted red peppers 1 diced fine
  3. olive oil drizzled
  4. salt and pepper taste
  5. fresh cilantro 1 teaspoon

guacamole 2 tablespoons per wrap

chopped tomato and horseradish mayonnaise:

  1. mayonnaise 1/2 cup
  2. lemon juice 1 teaspoon
  3. prepared horseradish 1 tablespoon
  4. tomato 1 diced no seeds
  5. granulated garlic 1/2 teaspoon
  6. 1/4 teaspoon cayenne pepper
  7. salt taste

Ok lets start by getting 2 pieces of Cod on a sprayed cookie sheet in the oven on 350 degrees.

Next 1-2 cups of frozen corn on a baking sheet drizzled with olive oil and salt and pepper. Roast at 350 degrees for 10 minutes. Add to a mixing bowl when cooked, mix fresh cilantro and roasted red peppers diced fine. Set aside.

Lets make the mayonnaise spread now. In a small bowl add all ingredients above and blend together.

When fish is golden brown and cooked take out of oven. Lay your wrap down and start with spreading your mayonnaise and tomato spread in middle of the wrap. Now add the guacamole on top. Add two-three  2 oz. Cod pieces to cover the entire middle of the wrap. Top it with your corn salsa. Fold bottom of wrap over ingredient’s. Next pull both sides towards middle of the wrap and complete the roll… Your Crispy California Cod Wrap is ready to eat. Enjoy!

Homemade Cuban Sandwiches for Dinner

cubano

A classic Cuban carver. This recipe will yield 4-6 sandwiches. Gourmet sandwiches can be a nice twist at the dinner table.

pork loin 2-3 pounds (you know your family)

dijon mustard 3 tablespoons

salt and pepper taste

sliced boiled domestic ham from the deli 1/4-1/2 pound sliced thin

pickle spears 6-8 sliced thin

swiss cheese 2 slices per sandwich

butter 1 tablespoon

ciabatta hero bread 4-6 pieces

(get fresh at local bakery or gourmet market)

spicy brown mustard spread on each roll

First season the pork loin with salt and pepper. Roast in oven on 350 degrees. Should take 45-60 minutes. At 30 minutes with a pastry brush add the Dijon mustard. Internal temperature should be 145-160 degrees  based on your taste. Let rest 15 minutes before carving.

In a large sauté pan or flat griddle add a tablespoon of butter and lightly cook 2-3 slices of the deli ham for each sandwich. Set aside.

Time to put together your sandwiches: Cut open your rolls all the way through. Lay both sides down, top and bottom of the roll on a cookie sheet. Spread your spicy mustard on both sides of the bread.

Slice your pork loin thin. Look at picture above. Build your pork, ham, and swiss on sandwich and melt in the oven on 350 degrees for 5 minutes. Take out of the oven and layer your pickles on each sandwich and close them up. Cut them in half and serve with homemade potato chips. Enjoy!

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Beef Brisket

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Beef Brisket Rub:

kosher salt 3 tablespoons

black pepper 2 tablespoons

paprika 2 tablespoons

chili powder 2 tablespoons

cayenne pepper 1 teaspoon

brown sugar 3 tablespoons

beef base 1/4 cup

water 1-2cups

liquid smoke 1/4 cup

BBQ sauce 1/4 cup

Mix all ingredients for the rub in a small bowl. Use half of this mixture to season raw brisket. Rub and coat all parts of beef. On a grill or large searing pan sear both sides of the meat on a high flame. Take off of grill or pan and let rest for ten minutes.

Coat beef brisket with rest of the rub. Then rub the beef base all over the brisket as well. In a roasted pan add 1/2 cup of water and all the liquid smoke. Cover with foil. Bake 2 hours on 375 degrees. Open every half hour and add a little water to keep the bottom wet.

After 2 hours drop oven to 300 degrees continue to add water as needed. Beef will cook approximately another 2 hours covered with foil.

When beef is fork tender take out and add au jus to a sauce pan. Add BBQ sauce and mix. Keep on the stove on warm. Let the beef rest 30 minutes before cutting. After cutting smother the beef in BBQ sauce and au jus mixture. Enjoy!

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