The Pork Belly Croque Madame

Maple Braised Pork Belly, Gruyère, Mornay sauce, Fried Egg on Sourdough Bread

I was in Paris not too long ago and I was surprised to see that McDonald's has a Croque Madame on the Menu. I figured that if McDonald's could make one then so could I. However, I wanted to give it a little twist by using braised pork belly instead of ham. Yes, delicious pork belly. This can't possibly fail.

The Grocery List - Serves Two

• 1lb pork belly
• about 6 cups of orange juice
• 1 cup maple syrup
• 1 teaspoon cayenne red pepper
• 1 teaspoon Chinese five spice
• 4 tbsp. unsalted butter
• 3 tbsp. flour
• 2 cup whole milk
• 12 oz. gruyère, grated
• 1/4 cup finely grated parmesan cheese
• 4 slices of sourdough bread
• 2 eggs
• 1 teaspoon freshly grated nutmeg
• olive oil

Let's break it down...

The Pork Belly

• 1lb pork belly
• about 6 cups of orange juice
• 1 cup maple syrup
• 1 teaspoon cayenne red pepper
• 1 teaspoon Chinese five spice
• olive oi

1. Preheat the oven to 275
2. Season the pork belly with cayenne, Chinese five spice, salt and pepper.
3. Over medium heat warm some olive oil in an oven safe pan. Add the pork belly and brown on both sides.
4. Add the orange juice and maple syrup so that it just about covers the pork belly and bring to a boil.
5. Remove from the heat, cover and place in the oven for about 2.5 hours.
6. Remove the pork belly from the braising liquid and place on a foil lined backing sheet. Broil for about 10 or 15 minutes to give it a little crispness.

The Fried Egg

• 2 eggs
• 1 tablespoon butter

1. Melt a tablespoon of butter in a frying an at low heat
2. Crack an egg into the pan and fry sunny side up. The egg yolk should runny.

The Monray Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups whole milk
• 1 teaspoon freshly grated nutmeg
• 1/2 cup grated Parmigiano-Reggiano cheese
• salt and pepper to taste

1. Over medium heat in a saucepan melt the butter.
2. Stir in the flour and heat for a couple of minutes.
3. Pour in the milk.
4. Season with salt, pepper and nutmeg.
5. Heat the mixture stirring constantly for 5 minutes.
6. Remove from the heat and stir in in the cheese.
7. Keep warm. This should ideally be done last.

Assemble

1. Preheat the oven to 350.
2. Sprinkle the Gruyère on one slice of the bread. Place both slices in the oven. Warm until the bread is lightly toasted and the cheese is melted just enough.
3. Slice the pork belly and layer on the bread.
4. Top the sandwich and place on a plate
5. Drizzle the monray on top of the sandwich so that it is almost covered and dripping down the sides
6. Place the fried egg on top.

Side Ideas

I served this sandwich with a roasted heirloom tomato. In fact, I recommend taking bites that include the sandwich. I also made some yukon gold potato chips with a mustard mayo dipping sauce.

The Short Rib Po' Boy

Cajun Braised Beef Short Rib, Roasted Heirloom Tomatoes, Arugula and Roasted Red Pepper Mayo on Ciabatta Bread

I'm just back from a trip to New Orleans. Had a great meal at Couchon and another at Emril's. I returned to Oakland very tired from the nights on Bourbon street but also inspired by the food. Of course, the sandwich of New Orleans is the Po' Boy. I thought I'd try a play on the roast beef Po' Boy but instead of roast beef I used beef short ribs. Instead of plain mayo, I made a roasted pepper mayo. Instead of just sliced tomatoes, I roasted some really nice heirloom tomatoes. Overall, it received high grades from the wife so I am sharing my recipe here.

The Grocery List - Serves Two

• 1lb short ribs
• 2 large heirloom tomato
• 1 red pepper
• 1/2 cup mayo
• 1 cup arugula lettuce
• 2 carrots
• 2 celery stalks
• 1 medium onion
• 4 cups beef stock
• cajun spice blend
• 2 tablespoons vegetable oil
• 1/2 red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 2 garlic cloves
• 1 cup (or so) olive oil
• ground black pepper\
• salt

Let's break it down...

The Beef Short Ribs

• 1lb short ribs
• cajun spice blend
• 2 tablespoons vegetable oil
• 2 carrots chopped into one inch pieces
• 2 celery chopped into one inch pieces
• 1 medium onion chopped
• 2 garlic cloves sliced in half
• 1 large heirloom tomato chopped
• 4 cups beef stock
• 1/2 red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon garlic salt
• 1 tablespoon crushed red pepper

1. Preheat the oven to 325°F.
2. Heavily season the short ribs using the cajun spice blend. Pat the spices into the ribs with your hands.
3. Heat the oil in a deep oven safe pan or dutch oven. Once heated, brown the short ribs well on each side.
4. Once browned add the carrots, celery, onion and garlic. Sauté for 2 minutes.
5. Add the tomatoes, vinegar, worcestershire sauce, black pepper, bay leaves and enough beef stock to nearly cover the ribs. Bring to a boil.
6. Cover the pan and transfer to the oven for about 2.5 hours. The ribs should fall apart easily when done.
7. Once complete, remove the ribs and drain the contents of the pan into a small pot. Turn up the heat and reduce it by about half. This will be used to drizzle the sandwiches.

The Roasted Red Pepper Mayo

• 1 red pepper sliced
• olive oil
• 1/2 cup mayo
• 1 tablespoon crushed red pepper
• 1 teaspoon garlic salt
• 1 teaspoon cayenne red pepper

1. Preheat oven to 500°F
2. In a small but deep backing pan place the sliced red pepper and drizzle with plenty of olive oil. Also add the crushed red pepper.
3. Place in the oven for about 20 minutes.
4. Let it cool then put in a food processor along with the rest of the ingredients.
5. Once blended, set aside in the fridge. 

The Roasted Heirloom Tomato

• 1 large heirloom tomato sliced thickly
• olive oil
• salt

1. Preheat oven to 500°F
2. Toss the olive oil, salt and tomatoes together
3. Roast uncovered until tomatoes are tender but still hold their shape. about 30 minutes.

Assemble

1. Toast the bread lightly in the oven at 400
2. Layer the bottom slice with the pulled apart short rib
3. Drizzle the reduced braising liquid on top of the short ribs. Not too much though, since you don't want to soak the bread
4. Place the roasted tomatoes on top of the short rib
5. Place the arugula on top of the tomatoes
6. Spread a thick layer of the roasted pepper mayo on the top slice
7. Top the sandwich

Side Ideas

When at Emril's in New Orleans I had a mac and cheese with collard greens mixed in. I tried this as a side to this sandwich. It is pretty simple, just sauté the collard greens with some garlic and shallots. Make a mac and cheese. I chose to use gruyère and monterey jack cheese. Then mix in the collard greens before putting in the oven. Also top with some panko crumbs. 

The Thai Fried Chicken Sandwich

Fried chicken, Thai sweet chili sauce, Asian style cole slaw, crushed peanuts on ciabatta bread

My wife and I have spent a lot of time traveling in Thailand. One time we decided to just take local buses from Surat Thani to Bangkok stopping overnight in various small towns along the way. The main reason for this was to "eat our way up the coast". At each small town we'd hit the night market and purchase way too much delicious and authentic food. My sandwich here is inspired by that trip. It certainly not authentic but it is tasty.

The Grocery List - Serves Two

• 1 loaf of ciabatta bread sliced to make two sandwiches
• 3/4 lb chicken tenders
• 1 cup flour
• 2 eggs
• 3 cups milk
• 1 tablespoon cayenne
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon dry basil
• 1 teaspoon garlic powder
• 1/2 cup rice vinegar
• 3 Tbsp. fish sauce
• 2 Tbsp. sherry (or cooking sherry)
• 3 cloves garlic, minced
• 1 tablespoon dried crushed chilis
• 1.5 tablespoon cornstarch
• 8 ounces shredded cabbage
• 1/2 red onion thinly sliced
• 1 carrot shredded
• 1/8 cup soy sauce
• 1/8 lime juice
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1/4 cup salted peanuts
• 1/4 cup shredded fresh basil (optional)

Let's break it down...

The Fried Chicken

• 3/4 lb chicken tenders
• 1 cup flour
• 2 eggs
• 3 cups milk
• 1 tablespoon cayenne
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon dry basil
• 1 teaspoon garlic powder

1. Combine eggs and milk in a bowl. Combine all other ingredients other than the chicken in another bowl.
2. Submerge all the chicken in the egg and milk mixture. Then transfer to the flour and seasoning mixture.
3. One at a time place in the deep fryer and cook for about 8 - 10 minutes. If you don't have a deep fryer, then get one. If you can't get one then just deep fry in canola oil in a pot.

The Thai sweet chili sauce

• 1/2 cup rice vinegar
• 3/4 cup white sugar
• 1/4 cup water
• 3 Tbsp. fish sauce
• 2 Tbsp. sherry (or cooking sherry)
• 3 cloves garlic, minced
• 1 tablespoon dried crushed chilis
• 1.5 tablespoon cornstarch dissolved in a little water to make a watery paste

1. Place all ingredients, except the cornstarch paste, in a sauce and bring to a boil
2. Reduce the heat and let it reduce to about half.
3. Reduce heat to low and add the cornstarch paste. Cook for a couple more minutes until you have the consistency of a sauce. Set aside and let it cool.

The Asian slaw

• 8 ounces shredded cabbage
• 1/2 red onion thinly sliced
• 1 carrot shredded
• 1/8 cup soy sauce
• 1/8 cup lime juice
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• salt and pepper to taste

1. Mix the cabbage, red onion and carrot in a bowl.
2. Mix the remaining ingredients in a bowl.
3. Combine the above just before serving. Be sure not to overdress the cabbage mixture since you don't want it to be soggy. After all, the point of the slaw is to add an extra crunch to the sandwich.

Assemble

1. Toast the bread lightly in the oven at 400
2. Spread some sweet chili sauce on the bread.
3. Add a layer of the fried chicken
4. Top that with a layer of the asian slaw
5. Sprinkle on some crushed peanuts
6. Optionally add some fresh basil
7. Top the sandwich

Side Ideas

I recommend serving this with a red curry mac and cheese. It is exactly what it sounds like. It is just Mac and Cheese with a jar of red curry paste mixed in. You can follow Aarti Sequeira's recipe from the Food Network.

The Cheesesteak Sandwich

Grilled flank steak, jalapeño cheese sauce topped with onion rings on ciabatta bread

Who doesn't love a cheesesteak sandwich? They seem to taste especially good while watching a basketball game. In this sandwich I tried to take the cheesesteak and fancy it up to be worthy of a in home date night dinner paired with one of our favorite red wines.

The Grocery List - Serves Two

• 1 loaf of ciabatta bread sliced to make two sandwiches
• 4 tablespoons of butter
• 1lb Flank steak
• 2 tablespoons butter
• 3 jalapenos
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 8 ounces Monterey Jack cheese, grated
• 1 small onion
• 4 cups of vegetable or canola oil
• 1 egg
• 2 cups flour
• 1 lime
• 1 tablespoon cayenne pepper

Let's break it down...

The Grilled Flank Steak

• 4 tablespoons of butter
• Flank steak
• 1 tablespoon cayenne
• 1 lime
• Salt and lots of black pepper

1. Melt 4 tablespoons of better in a bowl. Mix in the cayenne pepper and the lime juice. Add some salt and pepper. 
2. Put the steak in a ziploc bag and pour the butter mixture on top. Put in the fridge for at least an hour. 
3. Remove from the fridge and let the steak continue to marinate on the counter an hour before grilling.
4. Grill to medium rare

The Jalapeño Cheese Sauce

• 2 tablespoons butter
• 3 jalapeños
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk
• 8 ounces Monterey Jack cheese, shredded

1. Cut the off the top and bottom of the jalapeño and hollow out the jalapeño. Then slice the jalapeño to make circles.
2. In a pan heat some extra virgin olive oil then cool the jalapeños until soft. Just a few minutes. Then set aside.
3. In a pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color about 1 minute.
4. Add the milk to the butter and flour mixture and bring to a boil and it starts to thicken. Reduce the heat and simmer about 5 minutes.
5. Turn off heat and add the cheese. Stir to get to a nice cheese sauce. 
6. Stir the jalapeños in.
7. Add salt and pepper to taste

The Onion rings

• 1 small onion
• 4 cups of vegetable or canola oil
• 1 egg
• 1/2 cup milk
• 2 cups flour

1. Prepare the oil for deep frying.
2. Slice the onion to make half rings
3. Drop the raw onion rings in the egg and milk mixture then move to the flour mixture
4. Place onion rings in the oil and fry until golden brown

Assemble

1. Warm the bread the oven
2. Dice the steak and place on one side of the bread
3. Pour some cheese sauce on top
4. Top with some onion rings
5. Top the sandwich

Side Ideas

The last time I made this I served it with some bacon wrapped green beans. I also did some homemade yukon gold potato chips with a rosemary dipping sauce.

The Oaktown Club

Grilled chicken and bacon with avocado, cilantro pesto and chipotle mayo on ciabatta bread

We recently finished a backyard renovation. Part of that renovation was to add some planters along the patio where I could plant some fresh herbs. I've always loved cilantro so I planted a bunch of it and it really took off. So I figured I better make up a sandwich to use some of that cilantro.

The Grocery List - Serves Two

• 1 loaf of ciabatta bread sliced to make two sandwiches
• Salt and pepper
• 2-3 chicken breasts
• 4 limes
• 1 lemon
• cajun spice blend
• 1 bunch of fresh cilantro
• 3 cloves of garlic
• 1/4 cup of grated parmesan cheese
• 1/2 cup olive oil
• 1 teaspoon cayenne
• 1/2 cup walnuts
• 1/2 cup mayonnaise
• 1 small can of chipotles in adobo sauce
• 1 avocado

Let's break it down...

The Grilled Chicken

• 2-3 chicken breasts
• 3.5 limes
• 1 lemon
• cajun spice blend

1. Marinate in for 2 hours using a lime and lemon marinade
2. Remove from marinade and sprinkle with a cajun spice blend
3. Grill the chicken

The Cilantro Pesto

• 1 bunch of fresh cilantro
• 3 cloves of garlic
• 1/4 cup of grated parmesan cheese
• 1/2 cup olive oil
• 1 teaspoon cayenne
• 1/2 cup walnuts

1. Add all the ingredients to a food processor and puree.
2. Season with salt and pepper to taste

The Chipotle Mayo

• 1/2 cup mayonnaise
• 2 chipotles in adobo sauce
• 1/2 tablespoon adobo sauce
• 1/2 lime, juice
• Salt and pepper

1. Add all the ingredients to a food processor and puree. 
2. Season with salt and pepper to taste.

Assemble

1. Warm the bread in the oven
2. Slice the chicken and layer on one side of the bread
3. Lay the bacon on top of the chicken
4. Spread a substantial layer of the pesto on top of the bacon layer
5. Add the sliced avocado
6. Spread the chipotle mayo on the other side of the bread
7. Top the sandwich

Side Ideas

The last time I made this I served it with grilled corn on the cop with cilantro lime butter as well as a roasted beat and feta salad.