Ingredients used to enhance cooked and baked products
Ingredients used to enhance cooked and baked products
May 10th is ‘National Shrimp Day’. Shrimp are absolutely one of my favorite seafood in any form or style. Below are a few recipes for you to try – one or all. Enjoy preparing them and then enjoy eating them.
Grilled Shrimp – marinated in Garlic, Basil, Lemon Juice and Olive Oil. These shrimp are delicious as an appetizer, main dish or in a salad. Good for any time, not just National Shrimp Day.
Coconut Fried Shrimp – great for a Backyard Luau or any Summer/Spring Meal. Served with an Orange-Lime Sauce.
Shrimp Fritters – a delicious and different way to eat Shrimp. For those of us who love Shrimp and who Fritters, this is the perfect dish. Shrimp Fritters can be served as an appetizer with Cocktail Sauce or as a main dish with a salad and or vegetable.
Cinco de Mayo will be here in 2 hours or earlier for East Coasters. Here are a few recipes you can use for your Celebrations tomorrow.
We will start with Appetizers including Salsas and conclude with Rice, Empanadas and Lemonade.
Mango Salsa which makes use of fresh Mangoes, Limes, Red Bell Peppers and Jalapenos if you wish.
Nachos – start with good quality chips, Cheese Sauce with Jalapenos (if desired) and serve with Salsa and Guacamole.
Salsa Cruda – incorporates diced fresh Tomatoes, Jalapenos or Serranos, Cilantro, Lime Juice and a little Salt.
Beef Empanadas are more traditionally an Argentine Dish but they can also be found in Mexican Cooking. The Empanada can be filled with whatever you please – diced Steak or Chicken or Ground Beef along with Tomatoes, Onions, Cheese and maybe some Chilies.
Sparkling Lemonade – we first had this in Acapulco and I have been making Lemonade this way every since. It is delicious, refreshing and a great accompaniment to any meal.
Categories: Beverages, Condiments, Cooking for Kids, Dinner Ideas, Family Fun, Food Festivals, Holiday Ideas, Holiday Meals, Holiday Tidbits, Main, Mexican, Tropical, Tropical Food Tags: Appetizers, Avocadoes, Chlies, Cinco de Mayo, family dinner, holiday recipes, kids cooking, Limes, Mexican, National Food Days, Rice, Tomatoes
Summer weather is ideal for treating your family to Mexican Food and what tastes better than Grilled Shrimp nestling inside a Quesadilla? Add to that freshly made Guacamole and Salsa Cruda. A little salad and some Mexican Rice and you are set for the evening. Sound like too much work – well maybe a little but it is also fun if you love to cook and simple enough for those of you who do not love to cook. Follow the directions and photos below and you will be able to cook up a wonderful meal for your family or even for your next party! Okay, let’s get busy!
The first thing you need to do is check up on the items that you have in your kitchen and then make a list of those that you will need to purchase. Follow the simple suggestions below or create your own list.
Garlic & Cilantro
Shrimp (preferably large ones – they have more flavor)
Tomatoes & Avocadoes
Cheese for Quesadillas (your preference)
Sour Cream or Mexican Crema
Here are the links for the recipes for the Grilled Shrimp,
Once you have your ingredients on hand and know when you are going to be serving the Quesadillas you can plan your preparation. The Salsa can be prepared hours ahead of time, unlike the Guacamole which tends to oxidize and become unappetizing in appearance. The Shrimp can be shelled and de-veined, but you do NOT WANT TO MARINATE them for more than 20 minutes before grilling, otherwise they will become mealy, mushy and not appetizing at all.
Probably Quesadillas are not going to be the only thing on your menu so you can prepare the other items ahead. Re-fried Beans can be prepared hours ahead and reheated as can Mexican Rice. If you are planning on having a salad, the components can be washed, dried and sliced and then refrigerated until just before serving time.
Shown below is a suggested timetable for preparation and serving. To prepare this meal and have everything come together at the proposed time, I would start the preparations no later than two hours before serving time.
1. Wash, dry and slice, grate or dice Salad Ingredients.
2. Prepare Salsa and refrigerate.
3. Cook the re-fried Beans and set aside. If you are using canned re-fried beans, saute some diced onion in a little Olive Oil before adding the beans. Also, if you are using canned beans, prepared just before serving. Home-made re-fried beans take hours to prepare, especially if you are using dried beans that have to be soaked and cooked. Actually, the canned ones are very good, especially if you doctor them up a little bit with the sauteed onions and anything else that you may wish, like maybe cilantro.
4. Make the Mexican Rice and set aside. Mexican Rice
5. Shred your Cheese or Cheeses, depending on whether you use one or more varieties.
6. About 30 minutes before serving time, prepare your Guacamole. To prevent it from oxidizing squeeze a thin layer of Lime Juice on the surface and then cover with plastic wrap. Refrigerate until serving time.
7. Prepare the Shrimp – remove the Shrimp Shells and save to make Seafood Stock. If using medium size Shrimp, slit down the back and remove the vein. Wash and dry. If using large Shrimp, slice in half lengthwise. Be sure to remove the vein. Wash and dry.
8. Prepare the marinade per the directions in the Grilled Shrimp Recipe. Allow the Shrimp to marinate for at least 15 minutes but no longer than 20. (Marinating the Shrimp too long will make them mushy and mealy.)
9. Before grilling the shrimp, make sure you have all your other dishes ready to serve. Grill the Shrimp per the recipe directions.
10. Place 2-3 Tablespoons of shredded Cheese in the middle of a Flour Tortilla; top with 3-4 pieces of Shrimp 2-3 Tbsps. more Cheese and a few sliced Scallions. Add a second Tortilla on top.
11. Place the filled Tortillas on a lightly greased skillet or comal (griddle) and cook on each side until golden in color and the Cheese begins to melt. (If you have trouble keeping the two tortillas together, secure them with wooden sandwich picks – remove the picks before serving.
12. Remove from the griddle with a spatula; remove the sandwich picks and serve.
13. Serve Guacamole, Salsa and Sour Cream on the side.
Thanksgiving is fast approaching and the day after there are usually so many leftovers that you don’t know what to do with them. The Turkey is easy – it makes great sandwiches and even the Potatoes are not too difficult. They go with anything. But what happens to that Cranberry? Cranberries unlike most Berries are not sweet – they are usually tart and sugar must be added to them to make them palatable. But Cranberries do make a wonderful sauce that complements the Turkey and even the Ham.
So, what if you have Cranberry Sauce left over and no one wants to eat it anymore? Help is around the corner or literally just up above in the recipe section of this blog. You can make Cranberry Sauce Cornbread or Biscuits.
What if you just have Cranberries that haven’t been used. Many people are probably like me and buy the big bag just because it is more practical. I buy the big bag because Cranberries are not usually available all year long and I like to have them on hand, so I keep the excess in the Freezer. One dish, using whole Cranberries is one that my whole loves. It is Cranberry Chicken – Chicken made with the whole Cranberry and then there is Cranberry/Pineapple Chicken. Whichever you decide to make, they are both delicious. But right now, let’s get back to the leftover Cranberry Sauce.
First on the Agenda is the Cranberry Corn Bread- so just up above to the recipe section and click on baked goods and then click on breads and then on the Cranberry Cornbread. In that same section is the Cranberry Sauce Biscuit Recipe (only all that reads in the index is Cranberry Sauce) – just click on that and it will take you to the Biscuit Recipe.
Cranberry Cornbread –cranberry-cornbread
Cranberry Sauce Biscuits – cranberry-sauce-biscuits
Cranberries can also be used for Fruit Muffins or Bread breads/fruit-muffins
Stir Fry is one of my favorite dishes to cook and to eat. You can literally clean out your refrigerator and almost always come up with enough items to make a delicious Stir Fry Dinner. Beef, Pork Chicken or Fish or even Tofu will serve as the Protein. Vegetables such as Cabbage, Celery, Carrots, Onion, Spinach or Broccoli will complement your protein items. Asian Condiments such as Soy Sauce, Bean Sauce, Hoison Sauce and even Oyster Sauce will add the flavor enhancements. A Stir Fry Dish can be served with either Rice or Noodles.
The Noodles that I prefer with Asian Stir Fry are Rice Noodles which only need to be cooked or soaked for a short time. (This will depend on the manufacturer and the directions on the package they come in)
This particular night we had decided that we wanted Stir Fry Shrimp. While I had the Shrimp in the freezer I did have to go out and purchase a few of the Vegetable items for the Stir Fry. The Vegetables that I did have on hand were:
Broccoli Stalks – I love the crunchiness of the stalks – peel the stalks and then slice thinly.
Green Cabbage –
Orange Carrots – Carrots can be had in a variety of colors these days – Red, Yellow, White or even Purple.
Garlic – an absolute necessity when it comes to Stir Fry
Eight Ball Zuchinni – an interesting shape – this is a round zuchinni just about the size of a pool table ball ‘8’ ball.
Ginger Root – adds amazing flavor – a little zing! Cut off the amount you need (usually a piece about the size of a quarter) and peel. This can be done with a teaspoon as the skin has a contrasting texture to the Ginger itself. Then mince before using.
Maitaki Mushrooms – these are also known as Beech Mushrooms which also come in a white variety. They grow together in a cluster which you can cut apart at the base leaving tiny mushrooms on a slender stem.
The Vegetables that I purchased for this dish were:
Bean Sprouts – I usually use Mung Bean Sprouts – just add them at the very end – these also need very little or no cooking
Chinese Pea Pods – wash and remove the strings – they need very little or no cooking
You will want to marinate whatever Meat you are using in your Stir Fry; Shrimp or any other Seafood should not be marinated for more than about 20 minutes. Chicken, Beef Pork or Lam on the other hand can be marinated for several hours or even overnight. For our Stir Fry this night I did use Shrimp. For the Marinade I used:
Hoison Sauce – 1-2 Tbsps.
Black Bean Sauce – 1- 2 Tbsps.
Fish Sauce – 1 Tbsp.
Peanut Oil – 2 Tbsps.
To make your Stir Fry start with the Onion; sauté in a wok or large sauté pan just to soften and then add the Garlic. Next add the Vegetables that would need the most cooking, starting with the Cabbage and then the Carrots and lastly the Zuchinni which needs very little cooking.
Once these Vegetable are almost done (about 2-3 minutes) remove them to a covered dish and then Stir Fry the Shrimp. Stir Fry the Shrimp in the same vessel as the Vegetables were cooked in – Shrimp should take 3-4 minutes to cook. Add the Noodles (if the Noodles have stuck together, just rinse them with some warm water) and combine with the Shrimp Mixture.
Once the Noodles have warmed and been coated with the Sauce, add the cooked Vegetables along with the Pea Pods, Bean Sprouts and the Bell Pepper.
Once everything is combined and hot serve immediately. This is a great one-dish meal or can be served as a second course after a soup or salad starter.
Thanksgiving in the United States is a family holiday that is usually celebrated with a huge Turkey Dinner. Although Thanksgiving Celebrations occurred sporadically since the Pilgrims first Thanksgiving, it wasn’t until President Abraham Lincoln declared the last Thursday in November to be the official National Holiday.
In 1939 President Franklin Delano Roosevelt declared the fourth Thursday in November to be the official Thanksgiving Holiday. Before 1939, it was on the last Thursday in November and it was suggested to him, that if it was officially on the fourth Thursday there would be more time for Holiday Shopping and thus help to improve the economy which at that time was not very good due to the Great Depression.
The history of Thanksgiving in the United States goes back to the Mayflower Pilgrims, but the actual tradition goes back to ancient times to the Druids in Ireland. Societies all over the world and back into prehistoric times have always given thanks for a good harvest. In Jewish tradition, Sukkoth is celebrated shortly after the Jewish New Year.
Our tradition of Turkey dinner goes back to the first dinner that the Pilgrims celebrated with the Indians. Wild turkeys were plentiful at that time and that was one of the many protein foods that were eaten during the first Thanksgiving. Most of us have our family traditions which include not only Turkey but Sweet Potatoes, Pumpkin and Cranberries. Even though most of us will probably have the traditional turkey and dressing some of you may like to make it a little different this year.
This year, for the first time in 125 years (the last event like this was in 1888) the first day of Chanukah falls on Thanksgiving. Because of this dual event, many families will be celebrating both holidays with food that may be somewhat untraditional for both holidays.
In our family, Sweet Potato Latkes (pancakes) are going to replace our usual Sweet Potato Casserole which is really very good. What I am going to do is take the flavors from our usual casserole and incorporate them into the Latkes. Other families will probably make the traditional Potato Latkes, but we do like our Mashed Potatoes and Gravy on Thanksgiving. Pictured below are Apple Latkes; the shape and texture are the same as Sweet Potato but the color is different. The method of making is the same.
Most of the recipes featured here are traditional, but with a slightly different twist from the original. The traditional Roast Turkey is on the menu but with a not so traditional Curried Fruit Dressing. Instead of candied yams try a Golden Squash Jubilee made with banana squash and dried apricots; for color contrast make fresh Creamed Spinach in minutes with the aid of your Food Processor and Microwave Oven. For the bread make Pumpkin Yeast Biscuits and instead of Pumpkin Pie, try a French Apple Tart made in a Pecan Crust.
You have all the traditional items in this menu, but made just a little differently for a surprising taste twist. The turkey is present with a traditional bread stuffing made not so traditional by the addition of dried fruit and curry powder. The orange vegetable in the form of squash (yams or pumpkin may be substituted) are present and so is the traditional pumpkin, but in the form of biscuits. The Thanksgiving pie is also present but made with apples, a fruit favored by more people than pumpkin. Add your own choice of appetizer and condiments and you will have a Thanksgiving feast that your family and guests will not only remember for years, but will request repeats of, over and over again.
Cinnamon/Vanilla Cranberry Sauce
Today is ‘More Herbs, Less Salt Day’. While Salt is a wonderful all-purpose seasoning that would be hard to do without, Herbs play another role in our culinary efforts. Herbs impart wonderful flavor, each one distinctive from another. Even the different herbs in the same family have different distinctive flavors and aromas.
My favorite all-around Herb is Basil. There are dozens of varieties of Basil, but of all the ones that I have encountered, Sweet Italian Basil is my favorite. Here are just some varieties of Basil that are available in local nurseries in Southern California. Varieties will vary throughout the country and throughout the world.
African Blue Basil – blue hue to the leaves and has purple flowers
Greek Basil – small green leaves – lasts long into the Fall
Italian Sweet Basil – large green leaves (probably the most popular)
Lemon Basil – small leaves with slight lemon scent
Thai Basil – smaller leaves with some purple hue to them – purple flowers, slightly spicy
The Varieties of Basil above are listed in alphabetical order. The Greek and Sweet Italian are probably the most popular and used most frequently in Italian and Greek Cuisine.
The Thai Basil is used in South Eastern Cuisine and does have a distinctive taste, somewhat sharper than the sweet varieties.
I prefer to use the Sweet Italian most of the time just because it is easier to clean and mince because of the size of the leaves. I also use the African Blue, but usually just use the whole leave as they are small.
I use Thai Basil in all my Asian Cooking. I really love the Thai Basil and if you don’t grow it you can easily find it in Asian markets.
Oregano –The second most popular Herb is probably Oregano. I planted Oregano when we first moved into this house and the same plant is still growing. It sometimes freezes in the Winter but always comes back in the spring. It is an essential in Italian and Greek Cuisine and is of course used in other types of cooking as well.
Pineapple Sage – normally I don’t like Sage, but the Pineapple variety is another story. It actually smells like Pineapple when you tear a leave or water and does impart the flavor of Pineapple to your dishes. I planted a tiny plant several years ago. This plant is now huge in spite of being constantly cut back. I have also endowed many of my friends with a shoot from this plant. All you have to do is stick a piece in water and let it root, then plant it. The result eventually will be as pictured here in this blog. One of the assets of this Sage plant is the Red Flowers which attract Humming Birds to our yard.
Mint – is popular in mixed drinks, desserts and in South East Asian Cuisine. This too grows like crazy and is easy to root. We have mint that comes over from our neighbors yard and I constantly have to pull it out. I sometimes will wash it and then steep it in hot water and make a mint fusion which can be used for drinks or mint jelly. Mint also comes in several varieties, such as Spearmint, Peppermint and my favorite, Chocolate Mint.
Lemon Grass – an essential in South East Asian Cuisine, especially Thai and Vietnamese. In fact, there is a restaurant named after this Herb on the Hawaiian Island of Kauai. This too grows like crazy. I just planted a small plant and this is the result.
Chives – part of the Onion Family – frequently served as a topping for Baked Potatoes – but beware! those Chives in the Restaurants are more frequently Green Onions or Scallions which are thicker and less flavorful (but stronger) than the Chives. Chives are very thin and it is best to cut them with scissors. Chives make a nice flavorful addition to many vegetable and meat dishes.
Try some Herbs today and you will find that you don’t need to use too much salt in your food!
This Spring on our ‘almost yearly’ trip to Hawaii we rented a Condo so that we would have a kitchen so that we could cook the fresh produce and seafood that we were able to purchase at the Farmer’s Markets and Seafood Stores. The following is about the food we purchase, cooked and ate.
Let’s start with Breakfast. On several mornings we arose very early to go Birding which is one of our favorite things to do on Vacation. On these days, we just brought along some pastries and drinks but on the days that we slept a little bit later and ate breakfast in the condo, I did cook for at least a couple of them.
For one of the mornings, we had a Cinnamon Pull-Apart loaf from Foodland which to our liking did not have enough Cinnamon so I turned it into French Toast. Cinnamon Bread, Egg Bread, Hawaiian Sweet Bread or Brioche make a delicious French Toast product. -french-toast/To make the French Toast, I first sliced the Cinnamon Bread into thick slices and then let it air dry overnight.
At Breakfast time, I made a Batter with Eggs, Cream, a little Sugar, Cinnamon and Vanilla. I then soaked the sliced Bread in the Egg Mixture and then fried it in Butter and just a little bit of Oil. The Oil helps to keep the Butter form burning. (Oil has a higher smoking point than Butter).
The soaked Bread Slices were cooked in the hot Butter/Oil combo to develop a nice brown crust on the outside. We ate it with Coconut Syrup for Ev and just Sugar for myself. This was a very good breakfast and we even had a slice leftover for a snack later in the day.
The second Breakfast that I made was Coconut Pancakes with Grilled Baby Pineapple. Unfortunately most of the Pineapple is now grown in the Philippines, but the Baby Pineapple that I purchased was grown on Kauai. (This was a Certified Farmers Market and all of the produce must be grown in Hawaii). The Pineapple was exceptionally sweet, but when you grill it in a little Butter the sweetness is brought out and becomes intensified. To give it just a little caramelization I used a small amount of Sugar in with the Butter. Not only did it give a nice golden/brown color to the pineapple but it did fortify the flavor of the pineapple.
Usually I make my Pancake Batter from scratch, but since we were on the Island only for 10 days, I did not want to start buying a lot of ingredients that we would not use. So therefore, I purchased a bag of Coconut Pancake Mix. The directions on the package said to add only water, but I never pay attention to that. We want our pancakes to have a lot of flavor and nutrition, so I added an egg and used milk instead of water. I also added a small amount of melted butter to the batter. In the photo of the batter you will see some small lumps. Pancake Batter should never be beaten until smooth. This will cause the panckes to be tough!
You will notice in the photo below that the Pancakes were cooked in a skillet rather than a griddle. When renting condos, you have to make do with what is available unless you want to bring your own equipment. Next time I am definitely going to bring my own knives, because the knives that were there were barely functional.
The pancakes were delicious with the Coconut Syrup (made in Hawaii) and the grilled Pineapple Chunks.
The rest of our breakfasts were cereal, eggs and bacon, etc.
Most of our dinners were eaten out, but I did cook on some of the evenings. One night for dinner we had a Huli Roasted Chicken from the market. Since it was too much for two people to consume at one time, I saved the Breasts and made a Chicken Salad in Papaya Boats for dinner the next night. I put diced Maui Onion and Celery into the Chicken and dressed it with Papaya Seed Dressing. Along with the salad we had sautéed Baby Bok Choy (from the local Farmer’s Market in Hanalei) with Ginger and fresh Garlic.
The next night we had sautéed Ono with Shitake Mushrooms and a Green Salad with Papaya Seed Dressing. I sprinkled the Ono with a Hawaiian seasoning mix and let it sit for about 15 minutes. Next I sautéed Shitake Mushrooms with some Ginger and fresh Garlic.
When the Mushrooms just started to soften, I pushed them aside and added the Ono which I lightly sautéed on each side. Ono is such a good fish and this was so fresh that It did not need to be cooked all the way through. Just browned on the outside and pink on the inside is the way to go! For an added boost to the sautee, I added just a touch of Sesame Oil at the very end of the cooking.
For dessert we had Pineapple/Coconut Ice Cream with Chocolate Cake.
Our beverage that night was Hawaiian Sun Tea which I made by placing some Tea Bags in a pitcher of cold water along with lime slices. This was put out on the balcony table to brew under the sun.
One of the items that we ate, but did not cook was a classic but made in an unusual way. This was a Bacon/Lettuce/Tomato and Avocado Sandwich on a Taro Brioche. What was unusual about it was of course, the Taro Bun, but in addition it was made completely to order. The Bacon was cooked just for our sandwiches and the Tomato and Avocado were sliced to order. We did have to wait about 15 minutes for our sandwiches, but they were well worth it.
One other food item that we ate out was Pizza at the Bakery in Kilauea. They make excellent pizza and we have been going there for years every time we go to the North Shore of Kauai. We had a pizza dressed with Sun-dried Tomato Pesto and Basil Pesto with Pepperoni and Mushrooms and of course Mozzarella.
One day in Ka Paa I had Lettuce Tacos at Pacific Bistro which is now actually a Chinese Restaurant. The Lettuce Tacos were actually what is known as lettuce wraps, except the lettuce wasn’t wrapped; it was actually just little lettuce cups.
The other two places that we ate at that were noteworthy was the restaurant at the St. Regis Hotel (formerly Princeville Hotel) and the Lighthouse Bistro in Kilauea.
For dinner at the St. Regis we had Steak with a Burgundy Mushroom Sauce, a very tasty Sweet Potato Dish, sautéed Spinach and a delicious dessert cobbler made from Mango and Strawberries.
At the Lighthouse Bistro Ev had Shrimp in a Coconut Sauce over Linguini and I had a steak again. Dessert was a Passion Fruit Crème Brule with Chocolate Sauce on the side for Ev.
Garlic is an absolute essential in many Cuisines. It is an aromatic vegetable which creates wonderful flavor, but can easily be over-used. Too much garlic and you will scare away your friends, not just the ‘vampires’. It is also good for your health – it helps to keep the blood pressure down, among other things.
In the photo above, you see Garlic that has been slightly pounded so that the papery skins will come right off. To separate the cloves from the head, just give it a slight whack with your pestle (if you have one) or the bottom of a heavy jar or your rolling pin. The Cloves will instantly split apart. To separate the skin from the cloves, do the same thing. Then you are free to use the Garlic whichever way you please.
You can rub it on the bottom of your salad bowl with a little salt and it will practically melt and season your salad beautifully. In fact, this is the way a true Caesar Salad is made and what would it be without that Garlic!
In the photo above, you see Garlic that has been chopped in a Mini-Mate. This is the easiest way to do it, although many Chefs just prefer to mince it by hand. The Mini-Mate method saves your hands from getting too smelly! If you are going to do a lot of Garlic, this is definitely the way to do it. The chopped Garlic can be Sauteed. Sauteed Garlic goes well with most meats and poultry and even seafood, especially shellfish.
In the photo above, you see Garlic that has been chopped with fresh herbs. Just make sure that your herbs are completely dry after you wash them. Use a clean dish towel or paper towels to dry them. Herbs do not chop well if they are wet.
Add some Saffron or Paprika to your Garlic, Herb Mixture. The Saffro or Paprika becomes a browning agent and gives nice color to your food, especially those that are going to be browned or seared before cooking. In the photo above, not only has Saffron been added to the Garlic herb mixture, but Olive Oil has well. Add a little lemon juice or white wine and you have the perfect marinade for most anything!
In the photo above, is a chicken that has been coated with the Garlic, Herb Marinade. In this photo additional Paprika has been added to the chicken. After it has marinated for a couple of hours (in the refrigerator). If you want to use it sooner, leave it out at room temperature for about half an hour. Then it can be broiled, grilled or baked.
Just remember that Garlic adds wonderful flavor to most food and of course should be used sparingly or with moderation!
November 3rd is ‘National Sandwich Day’. The Sandwich is a very popular and almost necessary food here in the United States. Its creation is usually credited to the ‘Earl of Sandwich’, John Montague. It is said that the Earl loved gambling so much so that he did not want to stop playing and that he requested the servers to bring him slices of meat between two slices of bread. Thus, the ‘Sandwich’ was born. Whether or not this is true, the legend lives on and the Sandwich itself has grown to mamoth proportions. Not necessarily in size, but certainly in variety.
Undoubtedly, the most popular sandwich in America today is the Hamburger. The history of the Hamburger is in itself another story. Our sandwiches can range from the humble Peanut Butter and Jelly Sandwich to the lately popular Panini which needs a special iron to be made. There are Breakfast Sandwiches consisting of Eggs and Bacon or Eggs, Sausage and Cheese. There are Cheese Sandwiches, Roast Beef Sandwiches, etc., etc.
The all popular deli sandwich from New York which has made its way completely across the country and then some would be a Hot Corned Beef or Pastrami Sandwich, consisting of so much meet on two slices of rye or inside a roll that it would actually feed two or more people. One could go on and on about sandwiches; the list is never-ending. Listed below are some popular sandwich fillings, their spreads and toppings.
FILLING: SPREAD: TOPPINGS:
Roast Beef Mayo & Mustard Lettuce & Tomatoes, Pickles
Ham Mayo & Mustard Cheese
Peanut Butter & Jelly
Cream Cheese & Lox
Egg & Bacon Mayo Tomato
Corned Beef Mustard Cole Slaw
Pastrami Mustard Swiss Cheese
Liverwurst Mayo Sliced Onion
Burgers Thousand Island Tomato & Lettuce
Cheeseburger Thousand Island Lettuce & Tomato, Onion
Grilled Cheese Butter (Jelly in some parts)
Tuna Salad Mayo Pickels & Lettuce
On and On we can go with no stopping in sight. What is your favorite sandwich? Or does it vary with the time of day and year? My all-Time favorite Sandwich is Lox and Cream Cheese on a Water Bagel. (From Western Bagel -no New York Bagels for me)
My next favorite sandwich would beRARE Roast Beefwith Mayo & Mustard and Lettuce, Tomato and Pickles. I also love good Cole Slaw with my sandwiches and Potato Chips with some.
Sandwiches can be made big or small, dainty or hearty. The dainty variety are usually Finger Sandwiches which are sometimes served for ‘Tea’ or for Bridal or Baby Showers.
Whichever way they are made or whichever is your favorite, the Sandwich is certainly here to stay as it affords a convenient and tasty way to eat. They are especially good in lunch boxes and on picnics.
So enjoy a Sandwich today on ‘National Sandwich Day’.