Feeds:
Posts
Comments

Archive for the ‘Sandwiches’ Category

I’m a big fan of sandwiches, especially a fried fish sandwich on a toasted bun with mayo and pickles.

Yeah, you can drive through your local fast food joint and get a greasy, who knows what kind of fish, sandwich… but making them at home is a hundred times better.

You can use whatever fish you want. Some good ones to try are: cod, flounder, red snapper, striped bass, or sole. Tonight, I chose cod.

 I like a thick, crunchy crust on my fish, so I use a wet batter that includes flour AND cornstarch.  The cornstarch makes the crust crunchy. I also add a can of beer and some baking powder, which makes the batter lighter.

I always let my pancake, waffle, and cornbread batters rest in the fridge for a little while before cooking it. I’ve always heard it was a good idea to do, so that’s the only reason I do it. I don’t really think that’s a good enough answer, so I figured I’d google the reason and share it with you. Go here to read a better explanation than I could ever type out.

Let’s get started with the batter.

First, whisk together flour, cornstarch, baking powder, salt, and cayenne pepper. The cayenne is optional, so if you don’t like heat, just leave it out.

fullsizerender

Now, add a can of beer (I used a light beer, but if you want to use a heftier beer, go for it) and an egg. Whisk until well mixed and no clumps remain.

Put the batter in the fridge for at least an hour and up to three hours.

Once you’re ready, cut your fish into sandwich size pieces.

 Fill a large pan with vegetable oil– halfway up the sides will work– and heat it up on Med-high heat.

To test if the oil is hot enough put a little batter in the pan. If it sizzles and bubbles, it’s ready.

fullsizerender-48

Now, let’s get these fish battered and into the pan!

First, put your fish in the batter and get it fully coated. Holding it with tongs, let some of the excess drip off before putting into the pan.

Here’s a BIG TIP for putting the fish into the pan… Keeping hold of the fish with the tongs, don’t let the fish fully touch the bottom of the pan. Swirl it back and forth until some of the batter begins frying, and then let go. This will keep the batter from sticking to the bottom of the pan and pulling away from the fish. If it sticks a little, don’t worry. Just move it around a little.

When you see it getting brown on the bottom, carefully flip, using the same technique as above.

Let it cook for at least another 8-10 minutes (depending on the thickness of the fish).

When it’s done, put on a wire cooling rack, and finish up the rest of the fish.

img_7904

Be sure not to forget to toast your buns!

fullsizerender-54

Now, build your sandwich however you wish. I like mine with mayo and pickles.

img_7901

Serve with chips or fries.

I baked homemade fries, which is easy to make. Slice potatoes with a mandolin or hand cut them. Put them in a bowl and coat with oil, salt, and pepper. Put on a lined baking sheet and bake at 400 degrees for 45 minutes or until done to your liking.

img_7902

Enjoy! I promise, this will the best fish sandwich you’ve ever had!

What you’ll need:

Fish of your choice (Cod, Flounder, Sole, Striped Bass, etc…)

Vegetable oil (enough to fill your pan halfway up the side)

1 cup of flour

1 cup of cornstarch

1 tablespoon baking powder

1 can of beer (your choice)

1 egg

1 1/2 teaspoons salt

1 teaspoon cayenne pepper (optional)

Directions:

Whisk together flour, cornstarch, baking powder, salt, and cayenne pepper (optional).

Now, add a can of beer (I used a light beer, but if you want to use a heftier beer, go for it) and an egg. Whisk until well mixed and no clumps remain.

Put the batter in the fridge for at least an hour and up to three hours.

Once you’re ready, cut your fish into sandwich size pieces.

First, put your fish in the batter and get it fully coated. Holding it with tongs, let some of the excess drip off before putting into the pan.

Here’s a BIG TIP for putting the fish into the pan… Keeping hold of the fish with the tongs, don’t let the fish fully touch the bottom of the pan. Swirl it back and forth until some of the batter begins frying, and then let go. This will keep the batter from sticking to the bottom of the pan and pulling away from the fish. If it sticks a little, don’t worry. Just move it around a little.

When you see it getting brown on the bottom, carefully flip, using the same technique as above.

Let it cook for at least another 8-10 minutes (depending on the thickness of the fish).

When it’s done, put on a wire cooling rack, and finish up the rest of the fish.

Toast your buns and build the sandwich however you wish.

Read Full Post »

Sloppy Joes

Let me start by saying… these ain’t your mama’s manwiches and you’ll never use jarred, canned, or packaged sloppy joe mix again. These are hearty, rich, and full of flavor.

Since my husband and I became pescetarians I haven’t even thought about making sloppy joes, but when I saw Beyond Meat crumbles in the grocery store, I thought I’d make a vegetarian version of one of my favorite sandwiches.

fullsizerender_8

Now, all you meat eaters, don’t roll your eyes. This product tastes great and has spot-on, meat-like texture; I wouldn’t have posted this recipe if it had been anything less than great. I’ve used crumbles before that disintegrated in my spaghetti sauce, but these didn’t.

If you want to use ground beef or turkey, just brown the meat, and add it to the recipe at the time I add the crumbles.

Okay, let’s get these Joes going.

First, dice one medium/large onion and one bell pepper.

img_6217

Sauté them in a large pan on medium heat for 10 minutes.

fullsizerender

Now, add  3 cloves of chopped garlic and one 12 oz. can of tomato paste. Stir it in with the onions and peppers and let cook for a few minutes.

fullsizerender_2

Now, time to add lots of stuff:

Tomato Purée

Worcestershire 

Salt

Pepper

Onion Powder

Montreal Steak Seasoning

Paprika

Brown Sugar

Ketchup

Mustard

Apple Cider Vinegar

Stir it all together and let simmer for 10-15 minutes on medium-low heat.

When you read the amounts in the ingredient list, know they are an approximate amount. After letting it simmer, be sure to taste and add more of any ingredient you want. Everyone’s tastebuds are different, so play around with what works for you.

Time to add the crumbles (or browned meat).

I put it in frozen, so it took about 15 minutes to get it warmed through. If you’re using browned ground beef, it won’t take that long at all.

fullsizerender_9

While it simmers, toast your buns. This is a must! Toasted buns hold the sloppy joes better than non-toasted bun. Plus, the butter on the buns add another flavor level.

fullsizerender_11

After letting the sauce cook down, taste it again, and do any last minute seasoning you may like.

fullsizerender_10

Once you have it where you want it, put it on the toasted buns, and dig in!

fullsizerender_14

Oh my goodness! It’s so messy, but so delicious!

What you’ll need:

1 tablespoon olive oil

1 large onion

1 green bell pepper

3 cloves chopped garlic

1 – 12 ounce can tomato paste

1 – 20 ounce tomato puree

3 tablespoons worcestershire sauce

2 tablespoons onion powder

2 tablespoons garlic powder

2 teaspoons paprika

1 tablespoon Montreal Steak Seasoning

1/4 cup brown sugar

1 cup ketchup

1 tablespoon yellow mustard

3 tablespoons apple cider vinegar

2 teaspoons salt

2 teaspoons pepper

1 bag Beyond Meat (or any brand) meat crumbles or 1 pound browned meat

Toasted Buns

Directions:

Dice the onion and one bell pepper and sauté them in olive oil in a large pan on medium heat for 10 minutes.

Add  3 cloves of chopped garlic and one 12 oz. can of tomato paste. Stir it in with the onions and peppers and let cook for a few minutes.

Add: Tomato Purée, Worcestershire, Salt, Pepper, Onion Powder, Montreal Steak Seasoning, Paprika, Brown Sugar, Ketchup, Mustard, and Apple Cider Vinegar. Stir it all together and let it simmer for 10-15 minutes. Then add the crumbles 0r browned meat. Let it all warm through.

While it simmers, toast your buns. This is a must! Toasted buns hold the sloppy joes better than non-toasted bun. Plus, the butter on the buns add another flavor level.

After letting the sauce cook down, taste it again, and do any last minute seasoning you may like.

Once you have it where you want it, put it on the toasted buns.

img_6243

Read Full Post »