Month: April 2013

Loaded Pizza Mac and Cheese

Loaded Pizza Mac and Cheese

I have been on a pizza kick for the past month. Our Friday night fish fry has turned into a call out your own pizza night, and I give credit to extremely easy pizza dough. I’ve said it before, but I love pizza, and everything […]

Italian Beef Lasagna with Giardiniera

Italian Beef Lasagna with Giardiniera

My daughter recently had her first communion, and I cannot tell you how excited she was about it. My wife and daughter planned for weeks for the event, and that left me with planning the food and drink for the post communion party. I thought […]

Thai Portabella Mushroom Sandwich

Thai Portabella Mushroom Sandwich

I recently came across Kettle Brand’s website to investigate a couple of new chip flavors they are coming out with this summer. As I was browsing their site, a competition they were having caught my attention. Basically, come up with a great recipe using our product. As I sat there and thought about it, I decided to give this a shot, and come up with a sandwich idea. I came up with a burger recipe using chips in the past as my kid just loves eating chip sandwiches, and well, so do I. So I decided to use one of their products, their Spicy Thai chips and come up with a simple sandwich that was complex in flavor and texture, all on delicious homemade bread.

Thai Mushroom Sandwich Recipe

Ingredients:

  • 3 inches of lemongrass, cut into small sections
  • 2 tbsp fish sauce
  • 2 tbsp chili garlic sauce
  • 2 kaffir lime leaves, sliced
  • 1 Thai bird chili, seeds removed
  • 1 orange, zested
  • 2 tbsp canola oil
  • 4 large portabella mushrooms, cleaned, stem and gills removed
  • 1/4 cup of mayonnaise
  • 1/2 tbsp garlic chili crisp
  • 1/2 cup of Spicy Thai Kettle Brand Chips
  • 1 great baguette, sliced in half, lengthwise
  • 4 slices of provolone cheese
  • 1/2 cup of fresh cilantro
  • 1/2 cup of green leaf lettuce, thinly sliced

Begin by adding the lemongrass, fish sauce, chili garlic sauce, kaffir lime leaves, and orange zest to a food processor. Pulse until you have a rather smooth marinade. Scrape down and repeat the pulse until you have achieved that.  Remove the blade, and stir in the canola oil.

Add the cleaned portabello mushrooms into a large casserole pan, and pour over the marinade, making sure you get both the top and bottom of each mushroom. Cover with plastic wrap and let them marinade for one hour.

Mix the garlic chili crisp with the mayonnaise, stirring to incorporate everything, and place in the refrigerator until you are ready to use it.

Get your grill going on medium heat. I prefer to use charcoal as it gets some of that smokiness into those mushrooms adding another dimension in flavor.  Add the mushrooms to the grill, cover, and cook for about 5 minutes. Release the lid, turn the mushrooms over, and cook another 5 minutes.

How to make Thai Mushroom Sandwich Recipe

After they are nice and tender, add a slice of provolone to each mushroom. Cover, and cook another minute or two, just until the cheese begins to melt. Remove and get ready to build the sandwich.

Take the bottom half of the sliced bread, and spread the mayonnaise mixture all over each one. Top with two of the Thai portabella mushrooms, add a generous amount of the crumbled Spicy Thai Kettle Brand chips over the mushrooms, and top with a generous amount of the lettuce and cilantro. Top with the remaining slice of bread and open wide.

Both my wife and I were blown away by these sandwiches. You got that freshness from the lettuce and cilantro right away, then the crunchy texture, which I think is needed before biting through the smoky Asian marinated mushroom, of which has that meaty flavor I love. Oh, and then the spicy mayonnaise that balanced everything out. I’m glad I came up with this idea as I know I will be making more of them as my wife and I loved them so much. Hope you enjoy.

Thai Portabella Mushroom Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 inches of lemongrass, cut into small sections
  • 2 tbsp fish sauce
  • 2 tbsp chili garlic sauce
  • 2 kaffir lime leaves, sliced
  • 1 Thai bird chili, seeds removed
  • 1 orange, zested
  • 2 tbsp canola oil
  • 4 large portabella mushrooms, cleaned, stem and gills removed
  • ¼ cup of mayonnaise
  • ½ tbsp garlic chili crisp
  • ½ cup of Spicy Thai Kettle Brand Chips
  • 1 great baguette, sliced in half, lengthwise
  • 4 slices of provolone cheese
  • ½ cup of fresh cilantro
  • ½ cup of green leaf lettuce, thinly sliced
Instructions
  1. Begin by adding the lemongrass, fish sauce, chili garlic sauce, kaffir lime leaves, and orange zest to a food processor. Pulse until you have a rather smooth marinade. Scrape down and repeat the pulse until you have achieved that. Remove the blade, and stir in the canola oil.
  2. Add the cleaned portabello mushrooms into a large casserole pan, and pour over the marinade, making sure you get both the top and bottom of each mushroom. Cover with plastic wrap and let them marinade for one hour.
  3. Mix the garlic chili crisp with the mayonnaise, stirring to incorporate everything, and place in the refrigerator until you are ready to use it.
  4. Get your grill going on medium heat. I prefer to use charcoal as it gets some of that smokiness into those mushrooms adding another dimension in flavor. Add the mushrooms to the grill, cover, and cook for about 5 minutes. Release the lid, turn the mushrooms over, and cook another 5 minutes.
  5. After they are nice and tender, add a slice of provolone to each mushroom. Cover, and cook another minute or two, just until the cheese begins to melt. Remove and get ready to build the sandwich.
  6. Take the bottom half of the sliced bread, and spread the mayonnaise mixture all over each one. Top with two of the Thai portabella mushrooms, add a generous amount of the crumbled Spicy Thai Kettle Brand chips over the mushrooms, and top with a generous amount of the lettuce and cilantro. Top with the remaining slice of bread and open wide.
  7. Both my wife and I were blown away by these sandwiches. You got that freshness from the lettuce and cilantro right away, then the crunchy texture, which I think is needed before biting through the smoky Asian marinated mushroom, of which has that meaty flavor I love. Oh, and then the spicy mayonnaise that balanced everything out.

 

Al Pastor Potato Skins

Al Pastor Potato Skins

When many people mention they had tacos, or are having tacos, the immediate thought is that they are having tacos, most likely with flour tortillas, or store bought hard shells, loaded with crummy ground beef and a taco seasoning packet. Don’t get me wrong, I’m […]

Chicken Tamale Casserole

Chicken Tamale Casserole

The weather has been horrible in Wisconsin this past month, and all of us Wisconsinites are growing a bit tired of the cold, and rainy weather, well, at least I am. If you are like many of us, cold and dreary weather just screams comfort […]

Gyro Potato Skins

Gyro Potato Skins

I love gyros. I really do. I love everything about them, even the smell that seems to live with your for about six hours after eating one. That punch of onion, the salt feta in a side salad, and the tzatziki sauce that is slathered over the awesome meat. It could be one of my top ten favorite plates of food. But you see, I really do not have any decent gyro places in the area where I live. Now sure, I could drive ten miles away and feed my desire for that great sandwich, but at the end of the day, I’m too tired to even consider that. So what is a man to do? Well, make my own.

Gyro Potato Skins

As my craving grew stronger, I figured I would go ahead and make my homemade gyros, as I have done in the past, but instead of going the pita route, I decided I would create a gyro potato skin, because I really wanted that crispy french fry to go right along with it. So why not put everything into a few bites, right?

Let’s get started.

Ingredients for the gyros:

  • 2 boneless lamb chops
  • 2 1/2 lbs of boneless beef round steak
  • 3 tbsp of dried oregano (I use the Mexican oregano)
  • 2 tsp garlic powder
  • 1 tsp fresh cracked black pepper
  • 1 1/2 tsp salt
  • 2 tsp dill weed
  • 1/2 tsp ground thyme
  • Olive oil
  • Kitchen String

Ingredients for the Tzatziki Sauce:

  • 12 oz plain Greek yogurt
  • 1/2 large cucumber, peeled, seeded, and diced, squeeze as much liquid out
  • 3 cloves of garlic, grated
  • 1 tsp lemon juice
  • 1 tsp vinegar
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Ingredients for the Potato Skins:

  • 2 whole russet potatoes, cleaned
  • 2 tbsp unsalted butter, melted
  • pinch of salt
  • pinch of pepper
  • 1 tomato, diced
  • 1 small onion, diced
  • kalamata olives, optional

Make the tzatziki sauce ahead of time by adding all of the ingredients to a bowl, and stir well. Cover and refrigerate until you are ready to use it on the potato skins. This makes a bunch, so you can use it on sandwiches, or make traditional gyros as well and use it on them.

To make the gyros, start by getting some plastic wrap ready, as you will want a large enough piece on both of the bottom and top of the meat. Lay the plastic wrap on your meat board, then top with your lamb chops, adding the top piece of the plastic wrap on top. Use your meat mallet and pound the meat into approximately 1/4 inch thick, being careful not to tear the meat. Best practice is to pound from the center outward. Repeat this process with the boneless beef round.

Now, if you have a spice mill, or better yet, a coffee grinder dedicated to spices, get it out. Add in all of your spices, and grind until you have a fine powder. To the pounded lamb, add about a tablespoon of olive oil to the top, and spread evenly over the top. This will act as a glue to hold on the spices we just ground up. Use about half of the spice mix and evenly coat the top of the lamb. Use a fork, and quickly jab the meat, making certain that all of the spice flavors penetrate the meat.

Do the same with the beef, reserving about a tablespoon of the spice rub.

Now, cut about six inch strips of the kitchen string, as we are going to roll up the meat and tie it to prevent it from unraveling. Add the lamb on top of the beef, and tightly roll into a log. Secure and tie it with the string. Rub more olive oil on the top of the meat, and use the remaining herb mixture to coat the meat log. Cover and place in the refrigerator to let it marinate for at least an hour, or overnight.

Before you are ready to grill, remove the meat from the refrigerator and let it come to room temperature before placing it on the grill.

Bring your grill to a medium heat, and place the meat log on the grill, cooking for at least 1 hour. Check the meat about every 10-15 minutes, turning a quarter turn, building a nice dark crust on the meat. The meat should register about 140 degrees before removing it from the grill.

Cover and let the meat rest for about 10 minutes before slicing into it and making your gyros sandwich. Slice the meat when you are ready.

How to make gyro potato skins recipe

Now, make the potato skins.

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. Be gentle and scoop out the potato, leaving a bit so the skin holds up. You still want some potato in the shell.

Brush the interior and exterior of each potato skin with the melted butter. Season the inside of each skin with salt and pepper.

Place them under the broiler for 12-15 minutes until the insides get a bit crispy from the melted butter. I like to go a bit extra crispy with these, but it’s your call. Pull them out when you know they are ready.

Now it is time to assemble the potato skins. Slice a generous amount of the gyro meat. Place inside of each potato skin, then top with onions, tomatoes, and the tzatziki sauce. Plate, and serve.

These were amazing and I’m glad I thought of turning a traditional gyro into a potato skin. It was everything you wanted, all in a few bites. If you are looking for a new twist in serving something up for your next get together, give these a shot. I hope you enjoy!

Gyro Potato Skins
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients for the gyros:
  • 2 boneless lamb chops
  • 2½ lbs of boneless beef round steak
  • 3 tbsp of dried oregano (I use the Mexican oregano)
  • 2 tsp garlic powder
  • 1 tsp fresh cracked black pepper
  • 1½ tsp salt
  • 2 tsp dill weed
  • ½ tsp ground thyme
  • Olive oil
  • Kitchen String
  • Ingredients for the Tzatziki Sauce:
  • 12 oz plain Greek yogurt
  • ½ large cucumber, peeled, seeded, and diced, squeeze as much liquid out
  • 3 cloves of garlic, grated
  • 1 tsp lemon juice
  • 1 tsp vinegar
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste
  • Ingredients for the Potato Skins:
  • 2 whole russet potatoes, cleaned
  • 2 tbsp unsalted butter, melted
  • pinch of salt
  • pinch of pepper
  • 1 tomato, diced
  • 1 small onion, diced
  • kalamata olives, optional
Instructions
  1. Make the tzatziki sauce ahead of time by adding all of the ingredients to a bowl, and stir well. Cover and refrigerate until you are ready to use it on the potato skins. This makes a bunch, so you can use it on sandwiches, or make traditional gyros as well and use it on them.
  2. To make the gyros, start by getting some plastic wrap ready, as you will want a large enough piece on both of the bottom and top of the meat. Lay the plastic wrap on your meat board, then top with your lamb chops, adding the top piece of the plastic wrap on top. Use your meat mallet and pound the meat into approximately ¼ inch thick, being careful not to tear the meat. Best practice is to pound from the center outward. Repeat this process with the boneless beef round.
  3. Now, if you have a spice mill, or better yet, a coffee grinder dedicated to spices, get it out. Add in all of your spices, and grind until you have a fine powder. To the pounded lamb, add about a tablespoon of olive oil to the top, and spread evenly over the top. This will act as a glue to hold on the spices we just ground up. Use about half of the spice mix and evenly coat the top of the lamb. Use a fork, and quickly jab the meat, making certain that all of the spice flavors penetrate the meat.
  4. Do the same with the beef, reserving about a tablespoon of the spice rub.
  5. Now, cut about six inch strips of the kitchen string, as we are going to roll up the meat and tie it to prevent it from unraveling. Add the lamb on top of the beef, and tightly roll into a log. Secure and tie it with the string. Rub more olive oil on the top of the meat, and use the remaining herb mixture to coat the meat log. Cover and place in the refrigerator to let it marinate for at least an hour, or overnight.
  6. Before you are ready to grill, remove the meat from the refrigerator and let it come to room temperature before placing it on the grill.
  7. Bring your grill to a medium heat, and place the meat log on the grill, cooking for at least 1 hour. Check the meat about every 10-15 minutes, turning a quarter turn, building a nice dark crust on the meat. The meat should register about 140 degrees before removing it from the grill.
  8. Cover and let the meat rest for about 10 minutes before slicing into it and making your gyros sandwich. Slice the meat when you are ready.
  9. Now, make the potato skins.
  10. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  11. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. Be gentle and scoop out the potato, leaving a bit so the skin holds up. You still want some potato in the shell.
  12. Brush the interior and exterior of each potato skin with the melted butter. Season the inside of each skin with salt and pepper.
  13. Place them under the broiler for 12-15 minutes until the insides get a bit crispy from the melted butter. I like to go a bit extra crispy with these, but it's your call. Pull them out when you know they are ready.
  14. Now it is time to assemble the potato skins. Slice a generous amount of the gyro meat. Place inside of each potato skin, then top with onions, tomatoes, and the tzatziki sauce. Plate, and serve.