I’ve always been a fan of roasted peppers. There’s something about eating peppers raw (which I love by the way, especially Thai bird chilies), and eating them roasted. One of my favorite roasted peppers, and I am always a fan when eating Latino food and…
Month: July 2015
I don’t know what it is, but when I am home alone and my wife and kids are out running errands, I decide to make something a bit naughty. I mean naughty in the sense where I don’t need a comment from any of the family members such as ‘gross’ or ‘what the heck is that?’. This was one of those times. A can of sardines and I have been having a stare down for some time now. You know that can I’m talking about. That can you quickly go past when shopping at the store. Not me. Those cans are something I take a look at carefully, and actually loved those darn little smoked oysters years ago, especially when served on a cracker. Sardines are no exception to that.
You can buy an array of sardines in a can, whether they are boneless and skinless and packed in oil, or mustard, or tomato sauce. For me, I like mine packed in olive oil, and I could not care less whether they are boneless or skinless.
So as I sat alone, and hungry on a Saturday morning, I decided to win that stare down and come up with a pretty darn good open-faced sardine and onion sandwich. If you are scared of sardines, don’t be.
Let’s get started.
- 3 whole sardines, boneless and skinless
- 1 slice of Texas toast, toasted, or standard sandwich slice
- 2 tbsp Dijon mustard
- 1/4 cup thinly sliced red onion
- 1/4 lemon, lightly squeezed
Preheat your oven to 350 degrees. Upon the preheat, add the sardines to a oven safe plate, and place in the oven during the preheat to warm through.
Place your bread in the toaster.
When the bread has toasted, remove it from the toaster and slather on the Dijon mustard, from edge to edge.
Place on half of the sliced onions on the mustard. Remove the sardines from the oven and arrange them on the toast.
Place the remaining onion onto the sardines, and squeeze a bit of lemon over the top.
Was this sandwich good? Are you kidding me? It was so satisfying. The sardines themselves lend the flavor and texture of what you might expect from tuna, but possibly better in this case. The slight bite of onion along with the tangy lemon and mustard made every bite memorable, especially with the crunch of the toast.
Did I mention how good sardines, in moderation, are good for you?
I’ve noticed a handful of restaurants around our area are offering great pickled vegetables as little sides. There is something about the pickled vegetables that really make many of the entrees shine. Something about the pickling that just cuts through the richness of any dish…
Creamed chipped beef on toast is never going to look pretty, either on the plate in front of you, or in a photo. Well, I think my photo looks pretty darn good. But let’s face it, creamed chipped beef on toast is so, so good. It actually reminds me a lot of the classic biscuits and gravy, and what’s not to love about that one?
Recently I was honored to have Nueske’s deliver some of their delicious products. Everything from sausages, to bacon, and their smoked beef slices. I was floored because I have never seen the Nueske’s smoked beef slices at any grocery store, so I was super excited to give it a try. Grocery stores take note. Order and stock this stuff because it is awesome!
I immediately opened the sliced beef and fell in love with it, as did my kids, and coworkers. It was that great Nueske’s smoke, and just has you wanting more. As I continued to eat another slice, my coworker came up with the idea to make creamed chipped beef on toast. What better could this be but to add some of this great smoked beef flavor to a classic dish.
Let’s get started.
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup Nueske’s beef slices, chopped
- 1 cup milk
- 2 slices of Texas Toast, toasted
- cracked black pepper, to taste
That’s it. Pretty darn simple.
Start by melting the butter in a skillet on medium heat. Once it begins to melt, toss in the chopped beef slices. Stir, and get the beef a bit crispy along the edges. Once you have that complete then toss in the flour, and continue to stir to incorporate all of the flour and cook it at the same time, about a minute or so.
Next, pour in the milk, and continue to stir for a few minutes. The sauce will now thicken. Add some cracked pepper. Continue to cook for a few minutes, then you are ready to pour over the toast.
Stack the toast, and pour everything over the toast.
This is a stick to your ribs kind of breakfast for sure. The creamy gravy softens the toast, and when cutting into it and swiping up the gravy, well you kind of close your eyes and fall in love. The smokiness of the sliced beef, just lightly caramelized, adds the perfect balance to this recipe. Thanks Nueske’s for inspiring me to make this great recipe! Hope you enjoy!