Cibatta Chicken BLTA Sandwich

 One of the things I love most about food and cooking is the ability to make something truly satisfying and delicious out of a few simple ingredients and even simpler techniques. One way for any cook to do this, no matter their level of skill is to put together a really great sandwich. Using great bread, well cooked and seasoned meat, crisp vegetables, flavorful cheese and a variety of condiments will always taste better when you make it yourself as opposed to eating anything from a fast food joint.

I'm a real sucker for bread, and when I see really nice artisan or homemade bread I can not resit buying some and digging in. Last week my bread victim were some nice large Cibatta rolls. Having grilled some bone-in, skin on chicken breasts the night before (marinated in fresh garlic, herbs, lemon and olive oil), I knew I had a winner sandwich in the making. I also have some excellent thick-cut, double smoked bacon on hand, fresh herbs in the garden, sharp Vermont cheddar, a ripe avocado and some other goodies. Here's how I put it together.

Ciabatta Chicken BLTA Sandwiches with Herb Mayo

The first step is to get all of your ingredients out on the counter and organized. In a skillet or in the oven, cook 3 slices of bacon (cut in half for 6 half slices) until crisp. meanwhile, remove the chicken meat from the bone and cut into half inch thick slices against the grain, then half length-ways so you are left with large chunks. Next prepare the herb mayo. For two sandwiches I used 2 heaping tablespoons of Hellman's and mixed in some finely chopped basil, parsley, thyme and oregano, plus a tiny pinch of kosher salt and a few cracks of black pepper. Stir well and add to the chicken, again combine well. That's your simple chicken salad for the sandwich.

Turn on the oven to about 350. Slice the cibatta rolls in half and lay cut side down in the oven to toast. Now start prepping the other ingredients by slicing tomatoes, chopping lettuce, slicing an avocado, and sharp cheddar cheese. Remove the tops of two rolls from the oven and add the cheese and top with the bacon. Return the tops to the oven to melt the cheese.While the cheese melts build the sandwich from the bottom up with avocado slices, lettuce, tomato slices (the LTA of the BLTA.....bacon is the B) and chicken salad. I also like to add banana pepper rings for a touch of heat and acidic contrast from the pickling. Remove the sandwich tops with their gooey bacony cheese topping and place on top of the rest of the sandwich. Slice in half and you're ready to dig in. Serve with some large kosher dill pickles and potato chips and you''' be all set!

Moose and Partridgeberry Panini

Here at A Wicked Scoff I'm always thinking about how I can take traditional Newfoundland or New England ingredients and use them in a new and unique way. Living here in the Boston States I do not have a full arsenal of Newfoundland fare at my disposal but I do have special products that let me get my creative culinary juices flowing.

Down to my last couple pint sized Mason jars of my Uncle's bottled moose (from central Newfoundland), I decided to try something special. I wanted to build off my last bottled moose creation, the moosewich dip, and go more outside the box. I know that red meat, and especially game go great with tart berries, wine and port so I utilized a couple other Newfoundland ingredients and came up with a tasty moose panini sandwich.I paired the tender morsels of moose with some tart partridgeberry jam (aka lingonberries in other parts of the world, notably in Scandinavia or at IKEA stores) and sharp aged cheddar cheese. I made these grilled sandwiches on some wonderful, locally made rustic sourdough bread, for even extra tang and a great chew. Any kind of good quality bread would be great though. Not wanting to throw away and waste all the moose bottling liquid (referred to as moose liquor from this point forward), I paired it with some Newman's Port. I drizzled the port moose liquor reduction around the plated panini and dipped some of the bites into it for an extra fruity, salty burst of flavor. Here are some pictures and how I put it all together.

Moose and Partridgeberry Panini with Port Reduction (2 large sandwiches)


Ingredients:

• 1 pint of bottled moose (can use slow cooked braised game or red meat)
• 4 large slices of quality bread such as sourdough, 
• sharp cheddar cheese, sliced (brie cheese would also be nice I imagine)
• 2 Tbsp partridgeberry jam/preserves (or lingdonberry, may substitute with red current jelly, etc)
• 1/4 cup of port
• non stick cooking spray

Directions:

First off, I you do not have a panini press, don't sweat it. These sandwiches can be made in a skillet just as you would a grilled cheese or even on a cast iron griddle. If you want the panini effect of the sandwich getting pressed add a heavy pan to the top of the sandwich to press it a bit.

To start, place the contents of your bottled moose in a small skillet (I use a skillet as opposed to a sauce pan as this will help with the reduction later). Heat the moose and liquor through over a medium heat. I like to have the moose warm on the sandwich instead of putting it on there cold. Next, plug in your panini press and let it get hot. Lay out your four slices of bread and begin to assemble the sandwiches. Spread 1 Tbsp of the jam on two slices and cover the other two slices with thinly sliced sharp cheddar cheese.Next divide the tender moose meat atop the slices with the cheese. There should be enough moose to sneak a couple pieces into your mouth as a little snack. Lay the jammed slice of bread onto the moose/cheese slice and you're all set. Open your panini press and spray both sides with nonstick spray or oil. Lay on the sandwiches and press down. Cook according to your machines directions or until browned, crispy and heated through.

I let the paninis rest for a couple of minutes (they're too hot too eat) while I make the reduction. Bring the reserved moose liquor to a boil and add a 1/4 cup of port. Stir together and let reduce until it becomes syrupy and coats a spoon. Use this reduction to drizzle around your plated panini for dipping. This sandwich was a huge hit at home the other night and I'm sure it will be for you and your friends and family too. Paired with a nice glass of Rodrigues wine or cold glass of beer and you'll have a great combination. So here you have it, two of Newfoundland's best ingredients, moose and partridgeberries together again, just as they are in nature out on the barrens.

Fried Fish Sandwich

A Wicked Scoff just returned from a Memorial Day weekend vacation touring beautiful Cape Cod, Massachusetts. While a lot of the days were filled with activities such hiking along the sand dunes of the Cape Cod National Seashore and soaking up the sun on the beaches, there was no shortage of time spent enjoying the fresh local seafood. The first feed I had was a fried fish sandwich at Cooke's, one of the many seafood places (known as clam shacks) on the Cape. These establishments usually both eat-in sit down/take-out places and often there is the option of outdoor picnic table seating.  The sandwich was served on a fresh, warm New England style hotdog roll with a long, thick piece of battered and fried white fish fillet (haddock I think, and definitely freshly caught) topped with shredded lettuce and a side of tarter sauce. The combination of taste and textures was just perfect, and paired with some thinly slices homemade onion rings and a strawberry milkshake and I was in heaven.


Unfortunately the Fried Fish Sandwich is not all that popular in Newfoundland, as I've rarely seen it anywhere besides McDonald's (the Filet-o-Fish) and that doesn't really count in my opinion.I encourage you to try making this sandwich at home. The recipe I have hear uses a soft hamburger roll and a wide, flat cut of cod, however you could use hot dog rolls and a thin, long cut of fish. You can also use cod, haddock or any kind or fish for that matter...just make sure it's fresh! The key to this sandwich is a good quality soft roll. As for the tarter sauce, you can use one out of a jar, but since it's so easy, just whip one up yourself and you'll be happy.



Battered and Fried Fish
- 1 1/2 cups all-purpose flour
- 1 cup cold beer or water
- 1 egg, beaten
- 1 Tbsp baking powder
- pinch of salt

Whisk all ingredients together until smooth. I like a thin batter. To get the desired consistency I dip my fingers in the batter and let it drip off. I do a count on how long it take to see my skin through the batter. I'm looking for a count between 1 and 2 seconds. Next season portions of fish with a little salt and pepper, dredge in flour, and dip in the wet batter, and Cook in 375 degree oil until the fish is golden brown and cooked through, about 4-6  minutes. Season hot fish with a little salt. Lay cooked pieces off fish on a wire rack and reserve in a warm oven until ready to serve. Best to serve them right away so they are crispy.

Tarter Sauce

Before preparing the fish, mix the following ingredients in a small bowl and season to taste. Place in the fridge to let the ingredients get to know one another.

• 1 cup mayo
• 1 Tbsp lemon juice
• 1 heaping Tbsp sweet green relish
• 1 Tbsp brown malt vinegar
• pinch of salt and black pepper

 Assemble the sandwiches by toasting the rolls a little on their cut side (place under the broiler for a minute) and then add tarter sauce, the fried fish fillet, lettuce and more tarter sauce. Bite in and enjoy.

Fried Egg Breakfast Sandwich...with a twist

There's nothing like having a fried egg sandwich for breakfast on the weekend. Especially when you might have been up a bit too late and had a few too many the night before. While some might settle for the fast food variety, I prefer to make my own, using homemade white bread, crisp bacon, fried, farm fresh eggs and sharp cheddar cheese. Sometimes I like to add a something extra special...pickle beet slices. Before you say gross or yuck, trust me, this combination is excellent, and you don't even have to like beets to love this sandwich.

The combination of of the toasted bread, tangy cheese, fatty and savory bacon, and the running egg yolk are always a winner, but when you add the sweetness and acidity of the pickled beets, this sandwich is elevated to a new level. All your senses become engaged with the texture, smells, taste and look of this masterpiece.

I've been eating this sandwich for years now, and while I wish I could take credit for inventing it, it was actually shared to me by a friend from a community on Newfoundland's Northern Peninsula. I heard that my friend's mother made an egg sandwich with beets on it and, like you are probably thinking right now, I thought that it cannot be tasty. Oh how wrong I was! For whatever reason, one morning a few years ago when I was fighting though a Sunday morning, I gave the old pickled beets a try. I thought to myself, I love beets, and I also love the sweet and savory combination (I love strawberry rhubarb jam on my bacon...but that's another story) so why not give it a try. It's one of the best culinary leaps I've ever taken.

Fried Egg Sandwich with Bacon, Beets and Cheddar

Ingredients: (makes one sandwich)

• 2 farm fresh eggs, fried in a little butter and seasoned with a little salt and pepper to desired doneness (over-easy, medium or hard)
• 2 strips of bacon, halved and cooked until crisp
• grated sharp cheddar cheese
• 2 slices of quality white bread
• 3-5 slices of pickled beets (homemade are best)
• butter for toast

Directions:
Prepare eggs and bacon in skillet to desired doneness. Toast bread and add butter. Arrange sandwich by starting with one slice of toast, followed by the beet slices, the two eggs, the bacon, the cheese and the final piece of toast. To get the cheese warm, after I flip my eggs in the pan, I top them with the cooked bacon, then the cheese. I then turn off the pan and cover with a piece of foil for a minute to achieve a fried egg with a medium doneness (some runny yolk) and to melt the cheese. Do your best to savor every bite of this wonderful sandwich, and enjoy the flavors in your mouth. However, if you're like me, you'll want to wolf it down as fast as you can.
 

Moosewich Dip...a new use for bottled moose

Bottled moose is a Newfoundland delicacy, and for an expatriate such as myself, is worth more to me than gold. For those who do not know what bottled moose is, it is technically "canned moose", but since it is typically can preserved in mason jars, we call it bottled moose. We also bottle rabbit and seal but that is another story.

 While different people have different methods and ingredient quantities, there are typically three key ingredients....cubed moose meat, a little onion, and a little fat back or salt pork. The concoction gets stuffed into mason jars, seasoned with some salt, and water canned for a long time. These days people seem to be starting to pressure can their bottled moose, which is a good thing since pressure canning is the only truly safe way to preserve meat.

Anyways, I mostly get my bottled moose from my Uncle Harold who is a seasoned pro at it. He lives in central Newfoundland, and I have always thought of central Newfoundland moose are the best tasting. When you are lucky enough to get it bottled, you simply can't beat it. The bottling processes makes even the toughest cut of meat incredibly tender, and the flavor is distinctly rich, savory, and just slightly gamy (in a good way). As many of you can attest to, bottled moose rules, and whether is up at the cabin, or having a boil up out on the pond in the middle of winter, nobody will ever screw their nose up to the stuff.

So, as I looked at my unopened box of bottled moose the other day I got to thinking what a nice feast it would make for my birthday supper. A real treat you know. Then, as my creative culinary juices began to flow I envisioned ways to mix it up, and began thinking about other red meat sandwiches. What came to mind was the classic French Dip, and behold, the birth of the Moosewich Dip! Here it is.

Ingredients (makes two 6 inch sandwiches):
- 1 Pint "bottled"  Moose
- 1 12" Ciabatta loaf or baguette, halved, and cut lengthwise
- mozzarella cheese, grated
- 1 medium yellow onion
- 1 TBSP chili sauce (or ketchup)
- cold bottle of your favorite beer

Directions:
Empty pint jar of bottled moose into a small sauce pan (aka dipper) and warm through over a light simmer for 10 minutes or so. Cut onion in thin slices and saute in a little oil over a medium high heat for 2-3 minutes. Reduce heat to medium and let onions brown and begin to carmalize for another 10-15 minutes. Season with a little salt and pepper. Meanwhile, cut a baguette or narrow ciabatta loaf in half so you have 2 6" pieces, and slice each in half lengthwise. Place a layer of grated cheese on each cut side of bread and melt in the oven or under the broiler. Once the moose meat has heated through, remove from the sauce pan and set aside, leaving the moose liquor, or au jus in the pan over the heat. To make a dipping sauce add the chili sauce or ketchup. Open your bottle of beer and a drop to the sauce. Arrange the moose meat on a piece of the bread, top with fried onions and add the second piece of cheesy bread. Serve warm with a side of savory and garlic roasted chips and dip the sandwich in the au jus as you go. It is awesome! Enjoy.

Diners and Rubens

From a foodie perspective, one of my favorite things about living in the northeastern US is the fact that I am surrounded by diners! I don't know of any diners in Newfoundland ( we have Fish and Chips spots and Take-Outs) so for those who have never been to a diner, true diners are prefabricated restaurant buildings, often with an exterior of stainless steel, and resembling diner cars from trains. The most populous diner areas are in New Jersey and Long Island, but you can find one or more in almost every town.

Many restaurants call themselves even if they are not true diner buildings because their menu is "dineresque". What is a diner menu? Well diners usually have a very large menu and wide range of food, usually American. Many of the diners I have been to are owned and operated by Greek-Americans and thus large portions of the menu are dedicated to Greek cuisine. Diners are always open early, and many are 24-hour joints. Breakfasts are often large and the menu will be filled with all sorts of sandwiches, burgers, salads, cold plates, hot plates, blue plate specials, fried chicken, baked scrod, soups, stews and chowders, meatloaf, stuffed sole, grilled salmon, chicken parm, shrimp scampi, hot turkey or roast beef, corned beef and cabbage and the list goes on. Needless to say, there are many diners I have been to where you wouldn't need to order the same thing twice.

For more on diners, check out these sites.

My favorite TV Show - http://www.foodnetwork.com/diners-drive-ins-and-dives/index.html

General Info - http://en.wikipedia.org/wiki/Diner

A great diner in NJ - http://www.jeffersondiner.com/

One of the most common items I order at a diner is the Ruben Sandwich. A Ruben is a grilled sandwich made with either corned beef or pastrami on rye bread, with Swiss cheese, thousand island or Russian dressing and sauerkraut. When done right, it is the perfect combination of savory, salty, meaty, tangy goodness. Paired with some chips and a large pickle and you're all set!

I often make Ruben's at home on my cast iron stove top grill pan, and I play around with the combination's of the bread and cheese. When I have a craving I buy good deli sliced corned beef but other times I use leftover corned beef, or will slow cook a corned beef just for the sandwiches (and hash). I like rye bread better than I used to, but I love sourdough, and often use that. Same goes for the cheese, I like Swiss which is classic, but I love sharp Vermont cheddar. The sauerkraut is constant, and I prefer Boar's Head brand bagged variety. I usually use Thousand Island dressing, but if I only have Russian on hand then that's what I'll use. I also sometimes like to have a really good mustard on the side for the occasional dip.

Here are a few pics of some deli meat and homemade corned beef Rubens I have made recently. If you don't have a grill pan or panini press, a fry pan will work fine. Make them as you would a grilled cheese. Once the bread has nice grill marks and the cheese has melted...it's time to eat.