Rise and shine. How about a steak and egg sandwich? This is a ground steak burger patty on top of a toasted English muffin, with some cheese melted on top, then topped with an over easy fried egg and a couple good shakes of hot sauce. It’s accompanied by some potato wedges that have been salt and peppered, oiled, sprinkled with smoked paprika and roasted.
Just a simple roast beef, caramelized onion and provolone cheese sandwich with a side of cole slaw.
For St. Patrick’s Day, I threw a corned beef tri-tip roast in the crock pot along with some potatoes, onions, and cabbage and we enjoyed a traditional Irish holiday dinner.
Sunday morning we turned the leftovers into this unique breakfast. A corned beef sandwich dressed up with a fried egg and some horseradish cream sauce.
Let’s take a look.
Adapted from Fine Cooking
Apple and Brie Sandwiches…It’s What’s for a Quick Dinner.
One Year Ago: Tarragon Burgers and Citrus Salad
Ever been to Santa Fe? Even though it’s just a hop skip and jump away from Denver, it’s been years since we’ve been. It’s a wonderful town bustling with lots of art and unique New Mexican cuisine.
But wait a minute, just what makes New Mexico style food different from Tex-Mex or Mexican?
This popular form of southwest cuisine is very different. Its most defining characteristic is the dominance of the New Mexican chile, the state’s largest agricultural crop.
Christo over at Chez What? is having a sandwich throwdown and this is my contribution to BATTLE SANDWICH. A black bean and chorizo torta.
Torta is a Mexican sandwich, served on an oblong variety of 6-8 inch sandwich rolls, called teleras or bolillos. Telera is a soft, round bread; Bolillo is a torpedo-shaped French roll with a thick and crunchy crust. Tortas can be served hot or cold.
This sandwich would fall into the “soft” bread category and by the time I got it plated, photographed and with both cold and warm items assembled, was served at room temperature.
An easy fix:
For the filling:
In a fry pan, add the olive oil and when hot add chopped onion and cook until tender. Add beans and cook for a few minutes slightly mashing as they warm. Remove casing and cut chorizo into chunks and add to the fry pan along with the cumin.
For the bread, simply fine chop a fresh jalapeno, grate some cheddar cheese on top of the telera and broil briefly until cheese is melted.
To build the sandwich, simply smear the bottom bun with some Queso Fresco, or goat cheese, and layer on some sliced avocado. Top that with some coarsely chopped cilantro leaves. Add your mixture of black beans and chorizo. A squeeze of lime before you top with the cheesy lid and you’ve got a great sandwich. This large sandwich cut in half served two.
Served alongside some delicious super sweet fresh Colorado corn on the cob.
Black Bean and Chorizo Torta.
It’s What’s For Dinner.
I’m having more fun with all the fresh produce at our Farmers’ Market. Next time you’re at one grab an eggplant, slice it up thick, slather it with olive oil, grill it alongside some onions. Throw it on top of a slice of toasted sourdough bread, add some fresh basil leaves, a slice of fresh tomato, some mozzarella cheese, pop it under the broiler for a couple of minutes and you’ve got a great little dinner.
Served alongside the last of the Bobby Flay coleslaw.
What’s that you say? You think I should have ditched the mozzarella and basil and put the coleslaw on top? Ok, let’s take a vote, coleslaw or basil/mozzarella?
Open-Faced Eggplant Sandwich…
It’s What’s For Dinner.
This is how I used those left over hard-boiled pink and green Easter Eggs.
Let me start off my telling you, I’m a HUGE curry fan. Love those gravy-style Thai and Indian inspired dishes.
Curry is a general term to describe a variety of spice blends and more likely a gravy type dish. We are most familiar with the blend of turmeric, coriander, cumin and fenugreek that we find in a jar on our American grocery store shelves. But there is a such a wide variety of curry styles, blends and flavors available to us from so many cultures. It seems each culture has adopted spices to suit its own unique tastes.
