Posts tagged ‘recipe’
The boyfriend and I love banh mi. I’m sure the rest of you do, too, which is why you’re here! We live in Houston, where the Vietnamese community is huge and there is no shortage of banh mi shops, so I could just drive 10 minutes and pick up some. But so why make it if it’s easily available? Honestly, it’s because I love food and I love to cook. I love learning and recreating my favorite dishes, making it more my own. Also, what else is a sick girl supposed to do all day? Resting sucks. Cooking rocks.
I can always count on The Ravenous Couple’s recipes as a starting point for Vietnamese food. Their bo luc lac is spot on and it seems to be the go to recipe for all my Vietnamese friends, too. So, that’s where I turned to for this banh mi thit nuong (grilled bbq sandwich) recipe.
There are many components to a banh mi. You’ve typically got your bread, meat, mayo, pickled carrots/daikon, cucumber, cilantro, sliced jalapenos, black pepper, and Maagi seasoning. And, if you’re really ambitious, a fried egg (omg so yum maybe next time) Personally, the only veggies I like on my sandwich are the carrots/daikon, which is what you see above. Banh mi bread is not your typical french bread roll. The banh mi rolls, in my opinion, are fluffier and the crust isn’t as tough. I went to the local Vietnamese grocery store when they first opened and got first dibs on the freshly baked bread. It smelled heavenly. It was so warm and soft, with that little bit of crunch. I literally wanted to stop right there and eat a roll. For obvious reasons, I did not. I decided to also pickle my own carrots and daikon radish. That, too, was there for me to just buy, but where’s the fun in that? The boyfriend’s mom gave me this awesome julienne slicer for Christmas and what better way to use it than for the carrots and daikon? Now, I was completely motivated to make my own mayo spread, but the one they had at the grocery was freshly made and looked so good, so I caved and bought it. Next time, I’ll make my own because I felt this one was missing something.
On to the recipes….and pictures 🙂 I’m starting with the pickled carrots and daikon radish as you can get that done and out of the way.
Pickled Carrots and Daikon (adapted from The Ravenous Couple):
Ingredients are simple: thinly sliced carrots, thinly sliced daikon radish, white distilled vinegar, salt, and sugar.
(Note: I didn’t have white distilled vinegar so I just used what I had on hand which was definitely not distilled)
I took my carrot and daikon and peeled them. Using the julienne slicer, I was able to get them sliced thinly. If you don’t have that tool, cutting with a knife or using a fancy food processor will provide the same results. I placed all the sliced carrots/daikon in a 17 oz jar that I had bought from the store. Then, I filled the jar with just enough vinegar to cover the veggies. Next, season with almost equal parts sugar and salt. I used 3 tsp. of sugar and 2 tsp. of salt and I felt it was still too tart. The pickled veggies should be a nice balance of the tart, sweet, and salty. The boyfriend LOVED what I did, but I felt it was too tart for my tastes. Pickle your veggies for at least an hour before use. You’ll be happy to know that the pickled veggies will last months in the fridge so make larger batches if you feel you’ll use them on anything else! Ta da!
Banh Mi Thit Nuong (Grilled BBQ Vietnamese Sandwich) – Also adapted from The Ravenous Couple
- 1.5 lb pork butt or shoulder, thinly sliced just under 1/4 inch or so (not too thin as you do not want it to dry out when grilled. Ask your butcher to do this for you. Also, do not use lean pork as it will become dry.)
- 1 tbsp. minced Lemongrass (xa bam). Many Asian markets will sell minced lemongrass in the freezer section.
- 1/4 cup sugar
- 2 tbs fish sauce
- 1 tbs ground pepper
- 1-2 cloves garlic, minced.
- 2-3 shallots, minced.
- 3 tbs sesame oil
- 1 tbs thick soy sauce (not regular soy sauce–has molasses, making it thicker and adding great color. If not available, can use caramel sauce. Both can be found at Asian groceries)
- 4-6 banh mi rolls (French bread rolls) or if that’s not available, 2 loaves of French bread or 4-6 demi baguettes
- optional 1 cucumber, sliced thin
- optional 1/2 bunch cilantro
- optional jalapeno, thinly sliced
- pickled carrots/daikon
- Vietnamese mayo – I call it that because it’s not butter and it’s not your typical Kraft mayonnaise, so that’s what i’m sticking with.
In a large bowl, add your lemongrass, sugar, fish sauce, pepper, garlic, shallots, sesame oil, and thick soy sauce. Add the meat and make sure to mix well and incorporate all the ingredients with the meat. Marinate in the fridge for at least an hour or two.
There are a few ways to cook this. You can use a grill with a grill basket, on a grill with skewers, or in a pan on a stove top. I, personally, don’t have the option of grilling so I used my grill type pan on my stove top. It left really pretty grill marks and still gave it that same char. Grill the meat til it’s nice and brown, with a bit of char.
Once the meat is cooked, you can put your sandwich together with all the condiments. I prefer my bread warm, so I’d preheat the oven to 265 degrees and warm the bread for about 5-10 minutes. Cut it in half, spread the mayo, add the meat, add the veggies, and whatever optional items you want on there and voila. Your sandwich awaits you!
The meat cooked really well and the sandwich itself was a hit. We were able to make 5 sandwiches with this batch. The boyfriend approves, so I’m sure I’ll be making this more often. I love the bread and I’m going to make my own mayo the next round. Til then!
Happy Eating – Chelle ^_^
I bought a new waffle iron to make beglian waffles and soon realized that I couldn’t just use my all purpose pancake/waffle mix (which came out too heavy and dense). But this was the perfect time to try out a yeast waffle recipe. A quick googling got me to http://www.kingarthurflour.com/recipes/belgian-yeast-waffles-recipe and it’s pretty easy. I had recently bought some organic cultured butter which was perfect for this. I whipped it together in the morning and made waffles for lunch and dinner. They are so light and crispy and fluffy in the center. I just picked it up by hand and ate them plain, they need nothing else.
- 1/3 cup coconut oil or butter
1/2 cup sugar
- 2 eggs
- 2 tsp rose powder (optional)
- 1 tbsp rose water
- 1 tbsp honey
- 1 tsp almond extract
- 3/4 cup almond flour/meal
3/4 cup flour
1 tsp baking powder
pinch of salt
Cream together sugar and shortening, then incorporate one egg at a time till completely blended. Add in flavorings (rose powder, rose water, honey, almond extract) and almond flour, mix thoroughly. Then add flour and baking powder with the pinch of salt, mix till smooth. Preheat oven to 350º. Grease pans throughly. Try to under fill the molds, and you can get make 2 batches of the full sized madeleine pans or about 3 batches of minis. Bake for 18 min (for full sized pans, 13-15 for minis) till the top starts to turn golden brown. Cool for 5min before popping them out.
The tomatoes are coming in fast, while there’s only three peppers out there now. They are so sweet I can just eat these tomatoes like fruit (yes they are fruit). Also great with a little olive oil, salt, black pepper, and basil.
When I plucked the purple pepper last week, it didn’t developed seeds yet. So maybe I was a little impatient, tho after plucking it started producing more buds. The pepper was very fruity, a little tart but not bitter in any way. I made a pasta salad with the first harvest.
Pasta salad with herb infused oil
- 2 1/2 cups fusilli pasta (cooked to desired texture in salted water)
- 1 small onion (sliced thinly and rinsed)
- 1 small bell pepper (diced)
- 1 pint cherry tomatoes (halved)
- small bunch of basil (torn)
- small bunch of thyme (or a few sprigs of rosemary)
- 2 cloves garlic (crushed)
- 1/3 (to 1/2) cup olive oil
- 1 large lemon (zested then juiced)
- small can of kippered herring or tuna or sardines (optional, you can also add cooked lentils or beans instead)
- salt and black pepper
Heat up the olive oil over medium low heat with the thyme (either tied and remove later or strip the leaves into the oil), the basil torn into small pieces, and the crushed garlic. Simmer for a few minutes till it starts to smell fragrant and before the garlic turns dark . Put the pasta and everything into a large bowl, pour the oil and lemon juice (and zest) on top, toss together then salt and pepper to taste.
From the left: coconut macaroons, pecan blondies (you can see some on the edge, also there’s a peak of rainbow cookies next to the papaya), balsamic portabello mushroom and onion sandwiches, tomato basil mozzarella sandwiches with a little caramelized onion, and papaya dressed with honey and lemon.
Cupcakes from http://www.dessertclubchikalicious.com/ , black and white (taste like a really upscale devil dog or ho-ho), caramel with caramel frosting and filling, and s’mores with the browned marshmallow top and chocolate filling.
Seafood salad, and pita chips. The hummus, carrots, and olives were out of frame.
- 1 lb squid bodies/rings (or scallops)
- 1 lb shrimp (the smaller kind)
- 1 large english cucumber
- 2 lbs tomatoes
- 1 small onion
- 1 jalapeño pepper
- 1 bunch of basil
- 4 or 5 lemons juiced
- zest of 1 lemon
- 5 cloves of garlic
- olive oil
- salt and pepper
Cut up shrimp and squid to bite size. Remove the seeds of the cucumber and cut into a large dice, roughly the same size as the seafood. Dice the tomatoes and slice the onion thinly. Half then seed the jalapeño, thinly slice or dice finely. Tear up the basil and put everything in a large bowl (except the seafood). Peel and mince the garlic. Heat a large pan/pot with enough olive oil to coat pan, add half the garlic in then all the seafood (throw in a dash of salt). Cook till shrimp changes color and the squid is just done (there will probably be a lot liquid left in the pan which I keep). Pour the seafood (and liquid) into the bowl with everything else. Add in the rest of the garlic, the lemon zest and juice, toss together, then salt and pepper to taste. Cover and refrigerate for a few hours (I made it the night before). Mix it a bit before serving.
Thanks to everyone for coming and making it really fun.
I saw a few commercials for Reese’s peanut butter cups and it got me craving chocolate and peanut butter.
I kind of eyeballed it with a few things; the chocolate was leftover from 2 open bags I had; the can of condensed milk was also opened and partially used and I just added the peanut butter to my taste in the melting mixture. I always disagree about with people who say baking is an exact science. While certain things like flour and leavening ratios should always be kept in mind, once you made something enough times you should be able to play with it to see what happens. Baking is not so precise that you would be always in danger of messing up.
Peanut butter brownies
- 10oz chocolate chips
- 12oz condensed milk
- 1/3 cup coconut oil (or butter/shortening)
- 2/3 cup smooth peanut butter (add more for a stronger taste)
- 1/4 cup sugar
- 3 eggs
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- pinch of salt
Preheat oven to 335°F. Melt chocolate, coconut oil(or butter or shortening), condensed milk, and peanut butter thoroughly in (a heatproof)mixing bowl over slow simmering pot of water. Take off heat, mix in eggs and sugar, then dry ingredients. Grease and fill square(8×8″ or 9″x9″?) baking pan, bake for 30-35mins (I was using a heaving glass baking pan) till center just sets.