This sandwich is pack with layers of flavors and just hits on all cylinders. Here is the recipe and build out.
Spicy Remoulade Coleslaw 1 Cup Mayo 3 TBS Hot sauce 2 TBS Stone ground mustard 2 garlic cloves pressed 1 lime squeezed 1 tsp cracked black pepper Toss with thin sliced red onion, shredded carrots, shredded cabbage and thin copped baby arugula. Shrimp 2 pounds tossed with a spice blend and 2 TBS EVOO then saute with 4 TBS of butter until almost all liquid is gone. Spice Blend: 2 TBS Cajun seafood spice, 1 Tsp Garlic powder, 1 TBS Smoked Paprika, Pinch red pepper flakes and add S&P at end to taste. Stack Save some of your remoulade sauce to spread a layer on bottom of french bread. Add tomato slices Add Shrimp Add dill pickles Stack on the coleslaw Top with Avacado slices More at www.theflavortrain.com #theflavortrain
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I made this great comfort sandwich for my niece this week and she loved it. I don't like doing box Mac n Cheese so I build a classic french based cheese sauce from one of the five mother sauces (Bechamel) and then build the sandwich. It's also great with hot dogs or pulled pork and I've done all three versions and even done bacon and hot dogs together.
The secret to the "Grill" is pre-grill the bread to light golden and then load it up to finish and press down with a pan or in a pannini maker. Ingredients Homemade Mac and Cheese -Bechamel based cheese sauce (see below) 8 slices country white bread, buttered 8 slices thick-cut smoked bacon, cooked 2 Roma tomatoes, sliced into 1/4-inch slices, optional Hot sauce, such as Frank's, optional Mac and Cheese: One box elbow macaroni Kosher salt 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 3 cups milk 1 1/2 cups shredded sharp yellow Cheddar 1/2 cup Parm 1/2 cup Romano Splash hot sauce, or pinch of cayenne Freshly ground black pepper With football season well underway, it’s time to think about the part of the game everyone can enjoy – win or lose – the delicious food. And no tailgating spread, or homegate if you prefer to enjoy the game from the comfort of your own couch, can be complete without one star ingredient – bacon. Hand-trimmed and slow smoked over real hardwood hickory chips, Farmland Hickory Smoked Bacon – available in multiple varieties, including thick cut, classic cut and low sodium – packs the perfect punch to take your tailgate to the next level. While a perfect topping for grilled fare, such as cheeseburgers, bacon can also be used to take other go-to game food up a notch. Treat yourself to a classic appetizer, such as onion rings, only wrap them in bacon for an added flavor kick, or add a couple slices to a tried-and-true cold weather favorite, grilled cheese, along with some zesty jalapenos to push your pre-game meal to the extreme. For more ideas to boost your tailgate, bacon lovers can visit farmlandbaconclub.com to find original videos, contests, giveaways and extreme bacon recipes. Bacon-Wrapped Onion Rings
Makes: 6-8 onion rings 2 large onions (Vidalia or otherwise) 1 1/2 cups light brown sugar 1/2-1 1/2 teaspoons cayenne pepper 1/2 teaspoon kosher salt 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 1 pound Farmland Hickory Smoked Thick Cut Bacon Remove stem and blossom ends of onion and slice into 1/2-inch slabs, peels removed, and separate into two-ring sections. Line half sheet pan with layer of heavy duty foil, parchment or Silpat. In pie plate, use fork to toss together brown sugar, cayenne pepper, salt, granulated garlic and onion until evenly combined. Take one slice of bacon and gently stretch it to lengthen it. Hold one edge against an onion ring and wrap it around the onion, overlapping bacon by 1/8-inch or so. If needed, use part of second strip to finish wrapping onion. Use toothpick to secure bacon to onion. Place bacon wrapped onion ring in bowl of brown sugar and flip. Ensure entire onion ring is covered with brown sugar mixture. Place on prepared pan. Repeat with remaining bacon and onion rings. Place in a cold oven and turn temperature to 325 F. Bake for 30 minutes before removing from oven and gently flipping onion rings. Bake for another 20-30 minutes, or until bacon is crispy and deep mahogany in color. Transfer to paper towel or paper bag-lined plate to cool in single layer for at least 5 minutes before serving. Jalapeno Bacon Grilled Cheese Sandwich Makes: 2 sandwiches 4 strips Farmland Hickory Smoked Classic Cut Bacon 2 good sized jalapenos 4 bread slices 2 slices mozzarella, cheddar or pepper jack cheese Cook bacon over medium heat for 2-3 minutes. Slice jalapenos in half circles and saute in left over bacon fat. Butter non-greased side of bread. Sprinkle on jalapenos and bacon. Top with cheese of your choice. Top with another slice of bread, greased side facing out.
Barbecue Chicken Nachos
Makes: 1 large serving 1 rotisserie chicken 1 cup barbecue sauce nacho chips 1 cup shredded Jarlsberg Cheese 1/4 cup chopped green onion sour cream (optional) Heat oven to 350 F. Pull white meat off rotisserie chicken and place in mixing bowl. Add barbecue sauce to pulled chicken and gently mix together. Scatter nacho chips on oven-safe dish and place pulled chicken on top. Shred cheese with grater and coat top of chicken. Place in oven for approximately 10 minutes. Sprinkle green onion on top and serve with sour cream, if desired. Jalapeno Poppers Makes: 16 16 whole jalapeno peppers, rinsed and drained 2 logs (4 ounces each) fresh goat cheese 1 cup shredded Jarlsberg Cheese 1/4 cup grated Parmesan cheese 1/4 cup diced green onion (scallions) dash of hot sauce cilantro leaves mini hot red peppers (optional) Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash all cheeses, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Note: Recipe can be made ahead to this point.) Arrange peppers in heavy aluminum foil packet. Grill 8-10 minutes, or until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers. Cheese and Mushroom Pizza Makes: 1 pizza 1 premade pizza dough (14-16 ounces) 5 tablespoons tomato sauce 2 diced Roma tomatoes 8 ounces shredded Jarlsberg Cheese 2 ounces grated Parmesan cheese 8-10 sliced mushrooms 2 teaspoons oregano arugula (optional) Heat oven to 425 F. Follow premade pizza dough instructions on package. Spread thin layer of tomato sauce and fresh tomatoes on uncooked pizza dough, sprinkle with cheeses, top with mushrooms and finish with oregano. Bake pizza in oven for 15-20 minutes, or until golden brown. Garnish with arugula, if desired. Pick a Party Bite Finger foods make it easy for your fellow fans to quickly grab a snack between plays and save the serious grub for a longer break in the action. Tide them over until halftime with these bite-site appetizers. For a little extra fun, use toothpicks bearing the mascot or signature color of your favorite team. Jarlsberg Cheese salami green grape toothpick Cut cheese and salami into bite-size cubes. Thread ingredients on toothpicks, varying the order and mixing and matching ingredients for different flavor combinations. Sign up for the newsletter here |
AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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