Category Archives: Recipes

Banh Mi Sandwich

Rewind back a few months ago. We were getting ready to go to Vegas for the weekend for my Husband’s basketball tournament. Vegas, everyone has a Vegas story and more likely a Vegas restaurant that you HAVE to try. Don’t get me wrong, I am all for trying them! However, some people are better sources than others.

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But you know who hasn’t let me down yet? Guy Fieri. And it just so happened that we flipped on the Food Network and of course Diners, Drive-ins and Dives was on featuring a place in Vegas. Bachi Burger. I won’t go into the details, but let’s just say it radically changed my thinking of burgers. This place was so intriguing and delicious! The Banh Mi Burger was so complex and bursting with flavor. I’ve never had anything like it before.

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That burger was inspired by the Vietnamese Banh Mi Sandwich, so naturally I did some research. Mint, Thai Basil, Cilantro, all key elements in the wondrous flavor this bite provides. We found a little restaurant that specializes in this sandwich, which only solidified my desire to recreate it. Being part Japanese, most all my Asian dishes are soy sauce based. The marinade for the Banh Mi is fish sauce based, stinky at first, but melts into a wonderful flavor when combined.

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Banh Mi Sandwich 

Ingredients:
1/2 lb. your favorite cut of beef, sliced paper thin
Hoagie Buns – or other soft bread
Cilantro
Mint
Basil
Jalapeno, sliced thin

Marinade:
1/4 cup fish sauce
1/8 cup sugar
1/2 t curry powder
2 T Lime Juice
1/2 t fresh ginger, microplaned
1 clove garlic, diced
1/2 t garlic chili sauce
1/2 shallot, diced
3 basil leaves, chiffonade
5 mint leaves, chopped

Curry Aioli:
1/2 cup mayo
1 T sugar
1 1/2 tsp fish sauce
1 1/2 t lime juice
1/2 t curry powder
1/2 t grated ginger
1/2 tsp chili garlic sauce

Pickled Vegetables:
1/2 cup white vinegar
1 T sugar
2 t kosher salt
1/4 cup water
6 slices jalapeno
5 inch piece of daikon rasdish, julienne
3 large carrots, julienne

Directions:

  • Prepare marinade by combining all marinade ingredients in bowl. Mix meat together with marinade and let sit in the fridge for at least an hour.
  • Prepare vegetables by slicing them julienne. Combine all pickling ingredients and let sit in fridge until ready to serve.
  • Prepare curry aioli by combining all ingredients and let sit in fridge until ready to serve.
  • AFTER AN HOUR
  • Heat a large sauté pan on medium high heat. Drizzle some vegetable oil in the pan. Place an even thin layer of meat in the pan, don’t crowd. Cook meat until you have browned both sides. Get all the goodness from bottom of the pan on all the meat.
  • Assemble the sandwiches. Cut the hoagie rolls in half and lightly butter the insides. Place under the broiler until just golden brown. Spread one half of the sandwich with the curry aioli and place a bunch of pickled vegetables on top. Also place a few slices of jalapeño, mint, basil, cilantro. You need all of these wonderful flavors!! Fill the other side with the warm meat. Enjoy!
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Raspberry Peach Galette

Can you tell I’m missing summer? This winter has been very cold and seems like it will never end. I miss peaches. I thrive on sunshine. So I’m bringing back one of my favorite recipes ever. Sweet pastry, ripe peaches, big raspberries, with a big scoop of ice cream? Sign me up.

raspberry peach

Pastry:
1 3/4 cup flour
1/2 tsp salt
2 Tbsp. Sugar
3/4 cup cold butter – cubed
1/2 tsp. Almond Extract
Egg Wash
Sugar for Outside

Filling:
3 Ripe Peaches – peeled, sliced
2 T Honey
3 T Sugar
2 T Cornstarch
Mix all up then add
1 Pint Raspberries

Directions:

Mix flour, salt, sugar together.  Add butter to food processor, add almond extract. Don’t overmix. Let chill in the fridge.
Roll out dough thin.  Add filling. Fold up corners. Egg wash, sugar. 350 degrees 60 mins.

White Chicken Chili

So apparently it is supposed to snow today. I realize that now that it is a complete blizzard outside. It’s a soup day for sure. Nothing warms me up on a cost, blustery day like a hot bowl of soup. This one has a little kick to it, just like I like it.

White Chicken Chili
Ingredients
Olive oil
2 pounds of Chicken Breasts
2 t. Cumin
1 T. Chili Powder
1 t. Oregano
Pinch of cayenne pepper
S&P
2 T Butter
2 T Olive Oil
1 large onion, diced
4 cloves garlic, minced
2 cans fire-roasted green chilies
2 T flour
1/4 cup Salsa Verde (optional)
Tabasco – 5-10 splashes
1 cans of cannellini beans
4 cups chicken broth
1/2 cup heavy cream
Garnish: Sour cream, Green Onion, Cheese, Rice
Directions
Heat oil in stock pot. Combine chicken with spices in bowl. Brown chicken to about 3/4 done.

Remove chicken from pan. Heat additional oil and butter. Sauté onions until translucent. Add garlic. Add poblanos and green chilies. Add flour, stir to incorporate, cook for 2 mins.

Add chicken stock a little at a time. Add salsa Verde and tabasco. Allow soup to come back to a simmer and add chicken back to pot. Simmer for 5 mins and add cream and white beans.