domingo, 12 de septiembre de 2010

Killer Sandwich Recipe

tasty bites

The sandwich. That tasty little item we frequently take for granted. The staple of summer lunches for kids of all ages. That combination of bread, fat, meat, cheese, and whatever else one cars to pile on them. They’re good. They’re necessary. The good (4th) Earl of Sandwich, John Montagu,  did a great service to the world by allowing his moniker to be attached to this innocuous, convenient, and (generally) delicious.

Killer Sandwich Recipe


  • Jewish Rye
  • Cheddar
  • Advocado
  • Rotisserie chicken
  • Capicola


It might seem a bit weird putting cured pork shoulder on Jewish rye, but I just can’t help myself. 

1 Start with your toasted bread and fat of choice. This time around, I chose mayo as my fat along with a couple of ultra-thin slices of capicola.  Think of this sandwich as a weird twist on chicken cordon bleu. For the uninitiated, that is a French stand-by that involves the use of chicken, ham, and swiss cheese.

capicola and mayo
2 I added some slices of rotisserie chicken.
add the rotisserie chicken
3 The most glorious spousal unit and I found some really tasty avocados at our favorite grocers this morning, so I decided this sandwich needed more fat. I am decidedly not fat averse. Avocados are over 14% fat. It isn’t diet food.
more fat is a necessary element
4 Then the coup de grace is still more fat. Cheese.  Cheddar in this case.  Cheddar is due east of Sandwich in southern England so they are natural combination. There is only 10 grams of fat in an ounce of cheddar. Go nuts!
now with added cheddar
And when you put that last layer of bread on top and give it that little push (we all do it, it’s like a pat for luck), you’ve got yourself the most tasty of simple treats.

sábado, 11 de septiembre de 2010

Teriyaki Mushroom Sauce with Grilled Salmon

The people who sell you ready-made teriyaki sauce are ripping you off! Not only is it expensive, but the taste of the bottled stuff is flat, chemically and too-sweet.
The secret is, teriyaki sauce is really only 3 ingredients. Sure, you can get all fancy and put more, like sesame seeds, a little grated ginger and garlic. But plain and simple, teriyaki sauce is equal parts sugar, sweet cooking wine (mirin) and soy sauce. Though, if you’re like me, and prefer a less-sweet version, I use a lot  less sugar.


  • Four 6-ounce salmon fillets
  • salt and freshly ground black pepper
  • 12 ounces fresh king oyster mushrooms or fresh shiitake mushrooms, sliced
  • 1 1/2 tablespoons cooking oil, separated
  • 1 stalk green onion, thinly sliced (optional)
  • for the Easy Teriyaki Sauce
  • 1/4 cup soy sauce 1/4 cup mirin (Japanese sweet rice wine)
  • 2 tablespoons sugar (or more if you like a sweet teriyaki)


1. To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly.

2. Brush salmon fillets with 1 tablespoon of the cooking oil, season with salt and pepper. Heat a frying pan over high heat. and cook for 3-4 minutes on each side, until just cooked through. Remove the salmon to a plate to let rest.

3. Return the frying pan to the stove on medium-high heat. When hot, add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and saute for about 2 minutes. Reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki mushrooms on top of the salmon. Garnish with green onion, if desired.