French Dip Sandwich

From the kitchen of One Perfect Bite...This is a wonderful sandwich and a great way to finish leftover beef. The sauce in this recipe, developed by Rachael Ray , is unusually flavorful and while the original sandwich is made with deli-sliced beef, it translates well to the use of leftover meat, especially if rare beef is used. The main component of this sauce is condensed beef consomme. I know this will be off-putting to many of you, but I'm going to ask you to trust me. A bit of sherry or vinegar will change the nature of the consomme and make it a truly delicious base for a sauce. Most cooks shy away from condensed consomme because of its salty and very sweet taste. It's important to know, that when properly used, it can make an ordinary dish special. I use it quite often in competition recipes where the number and strength of ingredients can determine the success or failure of an entry. As a bit of an aside, in an amateur competition your fate is often determined by a single bite, so it is necessary that contest recipes be strongly flavored and that that first bite explode on the judges tongues. There is a downside to this. Many things become cloying or too rich for the palate with repeated bites. The judges will never know that. I'm not complaining mind you. I've won some wonderful prizes with recipes designed for judges rather than you. I just don't publish them here. I digress. I made two changes/additions to this recipe. I toasted the buns and spread them with a blue cheese butter which you can find here. Other than that, the recipe belongs to Rachael Ray. Here's how the sandwiches are made.

French Dip Sandwiches...from the kitchen of One Perfect Bite inspired by Rachael Ray

Ingredients:
2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
3 tablespoons dry sherry
2 cans beef consomme, undiluted
1-1/2 pounds thinly sliced rare beef
Coarse salt
Freshly ground black pepper
4 sandwich rolls, split and toasted
Optional: Blue cheese butter

Directions:
1) In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
2) Pile meat loosely across your cutting board or a large work surface. Season meat with salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split and toasted sandwich rolls that have been spread with blue cheese butter.. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches. Serve hot. Yield: 4 servings.

You might also enjoy these recipes:
Superb Grilled Ham and Cheese Sandwich - In the Kitchen with Kath
Andolouse Beef Sandwich - The Housewife Diary
Crock Pot Hoagies - Dinners for a Year and Beyond
Slow Cooker French Dip Sandwiches - Jane Deere
Slow Cooker Pulled Pork - Never Enough Thyme
Blue Cheese Steak Sandwich - One Perfect Bite
Hanger Steak Sandwich - Guilty Kitchen

Buttermilk Buns, Barbecue Sauce and the Remains of the Day

From the kitchen of One Perfect Bite...Try though I might, I can't ignore the siren's song that screams, "Eat me!", each time the refrigerator door is opened. My leftovers are demanding attention. Given the number of meals that have been made lately, the status of the remains is really not too bad. The problem is that I'm not fond of leftovers and dislike repetition in my meals. Like it or not, those remains must be dealt with or tossed and I don't toss food. I had a goodly sized piece of roast pork that was sliced and warmed in a thick, but quick barbecue sauce. I made this everyday sauce from a few simple ingredients and served some of the warmed pork on homemade sandwich buns. The unused portion of the sauced pork and sandwich buns have been frozen to use for lunch on other days. Neither the sauce nor the buns are fancy and aren't meant for those seeking designer fare, but if you're looking for a fast and easy way to deal with leftover pork or beef, stay right where you are. This quick homemade barbecue sauce is my way of waging war on the condiments that clutter my refrigerator shelves. Bottles of sauce and salad dressings tend to gang up on me - much as cereal boxes do in the pantry - and to prevent that from happening I prefer to make as many of my own condiments and dressings as I can. While it sounds very dramatic, I also make my own sandwich buns. This is not a big deal. I can't find decent ones, so I prefer to make and freeze my own. I usually make three dozen at a time and that one-time effort holds us for several months. The recipe is super-simple but produces delicious rolls that you can shape as you please. Today's feature is a twofer that I think you'll enjoy. Here are the recipes for buttermilk buns and barbecue sauce.

Buttermilk Sandwich Buns...from the kitchen of One Perfect Bite

Ingredients:
1 cup warm water
2-1/2 teaspoons active dry yeast
2 to 3 tablespoons sugar
2 tablespoons canola oil
1 large egg
3-1/4 cups all-purpose flour
1/4 cup buttermilk powder
1 teaspoon salt

Directions:
1) Combine water, yeast and sugar in the bowl of an electric stand mixer fitted with a dough hook. Whisk in canola oil and egg. Add flour, buttermilk powder and salt. Mix on low-speed until dough forms a ball and pulls away from side of bowl, about 6 to 8 minutes. Cover bowl with plastic wrap and let dough rise in a warm place until doubles in size, about 1 hour.
2) Grease one or two large baking sheets. Turn dough onto a floured surface. Divide dough into 8 portions. Slap or roll each piece into desired shape and place on prepared pan leaving enough space between them to allow them to rise. Cover with plastic wrap and allow to double in size, about 30 to 40 minutes.
3) While dough rises preheat oven to 375 degrees F. Bake rolls until golden, about 12 to 15 minutes. Transfer to a wire rack for cooling. Yield: 8 sandwich buns.

Everyday Barbecue Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 cup ketchup
1 cup water
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1/4 cup brown sugar
1 teaspoon sweet smoked paprika
1 teaspoon chili powder
1/2 teaspoon freshly ground pepper
1/8 to 1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 teaspoon minced garlic

Directions:
1) Combine ketchup, water, vinegar,Worcestershire sauce, sugar, paprika, chili powder, black pepper, cayenne pepper, salt and minced garlic in a saucepan.
2) Place saucepan over medium heat and bring contents of pan to a simmer. Cook until sauce thickens and is reduced by 1/4 in volume, about 5 minutes. Use immediately or allow to cool and refrigerate. Yield: 2 cups.

You might also enjoy these recipes:
Ellen's Famous Hamburger Buns - Home Cookin' from Ellen's Kitchen
Honey-Oatmeal Dinner Rolls - Salad in a Jar
Buttermilk Dinner Rolls - Michael Ruhlman
Honey Yeast Rolls - Plain Chicken
Kaiser Rolls - One Perfect Bite
Torpedo Rolls - One Perfect Bite

Curried Egg Salad

Today's featured recipe....




and the day's distraction.

From the kitchen of One Perfect Bite...How many people are needed to take a good photograph of curried egg salad? Obviously, more than are in our home. We really did try, but this was the best of the worst photos. I just couldn't overcome the muddy cast the curry shed on the egg salad. The photo of our youngest grandsons, who will be visiting in August, is a ruse designed to draw your eye away from the delicious, but unphotogenic, sandwich filling. I've been experimenting with making my own curry powder since I learned we'd be traveling to India this fall. Once I had a powder Bob and I both liked, I needed to test it in recipes where it could be used. Egg salad was the simplest and most logical place to start. This salad is mildly spiced and has a really smooth and creamy texture that is pleasing to the tongue. That last is food gibberish that means it is pleasant and tastes good. It receives additional flavor from the juice and pulp of a small shredded onion, and it is delicious spread on a grainy bread. More finely chopped, it would also be perfect for crustless tea sandwiches. I like to make and refrigerate the salad about an hour before I plan to serve it. That gives the flavors an opportunity to blend while the salad chills. This is a very simple recipe that is dependent on the quality of the ingredients used to assemble it. I recommend the use of a mild curry powder and a good mayonnaise. When I don't make my own mayonnaise, I use the reduced fat brand that is sold at Trader Joe's. If you love egg salad as much as I do, I know you'll love this one. Here's the recipe.

Curried Egg Salad...from the kitchen of One Perfect Bite courtesy of Nancie McDermott

Ingredients:
8 hard-boiled eggs, finely chopped
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
2 teaspoons mild curry powder
1/2 teaspoon granulated suga
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
3 drops hot pepper sauce (i.e. Tabasco)Tabasco sauce
1 small onion, grated to yield 2 tablespoons puree
2 tablespoons minced fresh parsley

Directions:
Combine chopped eggs, mayonnaise, lemon juice, curry powder, sugar, mustard, salt, pepper. hot pepper sauce, onion puree and parsley in a large bowl. Mix well. Cover and chill until shortly before serving time. Yield: 8 sandwich size servings.

You might also enjoy these recipes:
Piperada Bocadillo - One Perfect Bite
Tuna Salad Sandwiches - Sea Salt with Food
Cherry Walnut Chicken Salad - Amy's Diner
Ribbon Sandwiches - My Delicious Blog
Curried Chicken Salad Sandwich - Life's Ambrosia
Apricot and Lavender Chicken Salad - Karista's Kitchen
Chickpea Curry Salad Sandwich - Tasty Easy Healthy Green

Lamb and Feta Patties with Red Pepper Relish

From the kitchen of One Perfect Bite...I so wish you could have joined us at the table tonight. It was a simple burger supper, but one so packed with flavor that I know you'd have enjoyed it. With an assist from a recipe that appeared in an old issue of Gourmet magazine, I was able to fashion Greek-inspired lamb patties with a pepper relish so delicious that I guarantee one bite would have your socks going up and down. Really. These burgers are that good. While I rarely add anything other than salt and pepper to beef burgers, I have no problem using cheese and herbs and spices to take other meat patties to new levels. Fortunately, I still had ground lamb that had been sent to me by the folks at Lava Lake Ranch and this gave me the opportunity to use their ground lamb in a worthy application. While there is some chopping involved, these burgers are very easy to do and can be assembled hours before serving. The relish can actually be made several days before you plan to use it. While I served our burgers on warm pita bread, good buns would also work here. I know you'll like these. Here's the recipe.

Lamb and Feta Patties with Red Pepper Relish...from the kitchen of One Perfect Bite, courtesy of Gourmet magazine

Ingredients:
For relish
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup golden raisins
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt
For patties
1 slice firm white sandwich bread, torn into pieces
1 scallion, coarsely chopped
1 garlic clove
1/3 cup coarsely chopped fresh mint
1-1/4 pound ground lamb
1 large egg, lightly beaten
1/4 pound feta, crumbled (3/4 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
1) To make relish: Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
2) To make patties: Preheat broiler. Pulse bread, scallion, garlic, and mint in a food processor until finely chopped. Add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4-1/2 inch patties (about 1/2 inch thick).
3) To cook: Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with red pepper relish and warm pita bread or buns. Yield: 4 patties.

You might also enjoy these recipes:
Chimichurri Turkey Burgers - One Perfect Bite
Green Curry Turkey Burgers - One Perfect Bite
Salmon Burgers - One Perfect Bite

Cuban Reuben with Mojo

From the kitchen of One Perfect Bite...The sky has been steel gray for several days now and our local landmark, Spenser Butte, is wrapped in fog so thick it looks like Witch Mountain. While it's not cold by most standards, the fog and Oregon's creeping damp can chill you to the bone in no time. The fire's warmth is tempting, but things must still be done, so, Bob and I were out and about and determined to make the day ours. By the time we returned, we were not only cold, but had lost the light and 15 degrees of Fahrenheit. I was in the mood for something tropical and Bob had a yen for corned beef. This recipe, which I've had in my files for several years, held a promise that might please us both...and...it almost did. Please understand that this a nice recipe. It just wasn't nice enough to please both of us. Every once-in-a-while, I forget how much Bob knows about food. He has a very clear idea of what a Cuban sandwich should be. This didn't meet his expectations. I actually liked it, but even I had a few reservations. Let me say up front that I think it's hard to spoil a grilled sandwich that contains cheese. I just thought the cheese warred with the other ingredients. I loved the beans and I loved the simple Mojo. My strangely wired brain is already thinking about using the bean mixture to extend ground chicken and saucing the patties with the Mojo. I've a hunch that it could produce something spectacular. Now we have to get to the sticky part. Am I recommending the recipe? Yes, because it makes a perfectly fine sandwich that might truly please a bored palate. Will I make it again? No, not in this format. In fairness, while I think the original Reuben is hard to beat and easier to make, I'll let you judge for yourself. Here's the recipe.


Cuban Reuben with Mojo...from the kitchen of One Perfect Bite inspired by a prize winning recipe at the 2003 Finlandia Great Sandwich Recipe Contest


Ingredients:
1 cup mayonnaise
Zest and juice of 1 lime
3 tablespoons orange juice concentrate, thawed
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon dried red pepper flakes
2 10-inch French or Italian baguettes
1-1/4 cups canned black beans, rinsed and drained
8 ounces thinly sliced corned beef
1-1/3 cups sauerkraut, rinsed and drained
6 slices Swiss cheese
6 slices Provolone cheese

Directions:
1) To make Mojo sauce: Combine mayonnaise, lime juice and zest, orange juice, cumin, black pepper and red pepper flakes in a small bowl. Mix well.
2) Cut each baguette almost in half, being careful to leave a hinge. Use 1/2 cup of Mojo to spread on cut sides of bread.
3) Mash black beans with a fork. Stir in remainder of Mojo sauce and, mixing well.
4) Layer bottom half of each loaf with 3 slices of Swiss cheese, bean mixture, corned beef, sauerkraut and 3 slices of Provolone cheese. Close loaves. Place top side down on a preheated, hot, well-oiled griddle or 12-inch skillet. Cover with foil and weight down with a heavy skillet. Cook five to six minutes. Uncover loaves, turn, re-cover with foil and weight down again. Cook until very hot and cheese begins to melt. Cut each loaf in half or thirds. Yield 4 to 6 servings.

Piperada Bocadillo - Basque Egg and Pepper Sandwich

From the kitchen of One Perfect Bite...A bocadillo is a sandwich that's made with what the Spaniards call a barra de pan, or split baguette. A piperada is the Basque version of a butter-rich omelet that's made with a mixture of peppers, onions, garlic and tomatoes. The mixture is called piperade. One taste of piperade will transport you to Basque country, leaving no doubt in your mind as to why this is the signature dish of the region. Once the egg and piperade are combined and warmed through, the resulting piperada is stuffed into a bocadillo to make one of the best sandwiches you've ever had. It's a favorite of mine and I have it more often than I should. I am a huge fan of Spanish cooking, especially that which is done in the regions that border France. Three words come to mind when I think about the food of the area; hearty, healthy and delicious. I really hope you'll try this.

Piperada Bocadillo - Basque Egg and Pepper Sandwich...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil + oil to brush baguettes
2 small onions, coarsely chopped
2 red bell peppers, seeded and coarsely chopped
2 yellow or orange bell peppers, seeded and coarsely chopped
2 large garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
1 (14.5-oz.) can diced red peppers, drained
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 long French baguette or 6 rolls, split
2 tablespoons butter
7 large eggs, beaten
Salt and pepper
Optional garnish: fresh basil leaves

Directions:
1) Heat olive oil in a large heavy skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft but not brown, about 5 minutes.
2) Add bell peppers, garlic and chili flakes to pan. Cook for 5 minutes. Stir in tomatoes and oregano. Add salt and pepper to taste. Cook, covered, until peppers are soft and liquid has evaporated, about 15 to 20 minutes.
3) Meanwhile, preheat oven to 400 degrees F. Scoop some bread from lower portion of bread or rolls to form a shallow well. If using a long loaf, cut it into 6 equal pieces. Brush cut surfaces of bread with olive oil and place on a baking pan. Bake until crisp and light gold in color, about 8 minutes.
4) Meanwhile, melt butter in another skillet. Add eggs and cook, stirring, until softly scrambled. Turn off heat. Stir in pepper mixture. Adjust seasoning to taste. Divide among pieces of bread. Sprinkle with basil leaves. Serve hot or warm. Yield 6 servings.

Cook's Note: Baked Scrambled eggs can be used in this recipe.