Sarkis: The Greatest Place On Earth

It's almost embarrassing to admit this, but I have been eating Sarkis Lorettas for over 15 years.  And I don't mean every once and awhile, I'm talking several days in a row, every time I am back in Chicago and, sometimes, multiple times in one day.  That's just how good these things are.  Now, for those of you that go to Sarkis and order eggs sunny-side up or waffles, that's just pure armature play.  Put your big boy pants on and go for the original.  I've tried every Loretta but my staple has always been the ham with everything, special hash browns and a diet coke.  Feel free to steal my order.  Lucky for Chicagoans, there are two locations; one in Skokie and one on Fullerton and Clark.  They also deliver.  Run, don't walk.

Sarkis: The Greatest Place On Earth

Italian Sloppy Joes

We're going to host a Super Bowl party this year and by the look of the 49ers last week we may actually be rooting for a home team!  I watch all the dorky competitive cooking shows and Cooking, Bravo and Food Network.  It's amazing that Drew puts up with it.  Anyway, I was totally cheering for Jeff Mauro, aka the Sandwich King and a Chicago native, to win Next Food Network Star and he did!  So, I feel obligated to post one of his Big Game recipes I found.  This is a do-ahead recipe which makes this a cake walk to pull together and serve warm just before guests arrive. If you are anti veal, no problem.  Just go equal parts beef and pork.   Happy Super Bowl 2012!

Italian Sloppy Joes

• 1 tablespoon olive oil
• 1 pound ground sirloin
• 8 ounces ground pork
• 8 ounces ground veal
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 teaspoon dried Italian seasoning
• 1/4 cup dry white wine
• One 28-ounce can diced tomatoes, with juice
• 1/2 cup whole milk
• Kosher salt and freshly ground black pepper
• 8 slices aged provolone cheese
• 8 hinged hoagie/sub rolls
• Oil-packed hot giardiniera, for serving
• Chianti, for serving

Heat the olive oil in a Dutch oven over medium heat. Add in the sirloin, pork and veal, and brown until no longer pink, about 10 minutes. With a slotted spoon, remove the meat and store in a bowl, leaving the juices and fat in the Dutch oven. 

Sweat the garlic, onions and Italian seasoning in the Dutch oven, stirring frequently to insure they do not burn. Once the onions are translucent, add the meat back to the pan and then add the wine to deglaze. Add in the tomatoes and milk and bring to a simmer, stirring frequently until the sauce thickens, about 15 minutes. Season with salt and pepper.


Sandwich Build: Place a piece of cheese in each hoagie roll. Place some meat on top and the some giardiniera on the top of it all. Serve with a pint of Chianti.

Italian Sloppy Joes

Meatball-and-Provolone Subs

Game day is just around the corner and, if you're like me, you'll be having guests over for the big game. Time to menu plan. Why not try these delicious meatball-and-provolone subs that were recently featured in F&W? You can use canned sauce to save time and you can make these ahead of time. Like any sandwich, bread is key so make sure to get fresh, soft rolls to make your fans happy.

Meatball-and-Provolone Subs

1. 1 tablespoon extra-virgin olive oil, plus more for brushing
2. 1 medium onion, finely chopped
3. 6 large garlic cloves, minced
4. 2 teaspoons dried oregano
5. 1 teaspoon fennel seeds
6. 1/2 teaspoon dried sage
7. 1/2 teaspoon crushed red pepper
8. 1 cup plain dried bread crumbs
9. 1/2 cup freshly grated Parmigiano-Reggiano cheese
10. 2 large eggs, lightly beaten
11. 1/3 cup milk
12. 2 teaspoons salt
13. 1/4 cup chopped flat-leaf parsley
14. 1 1/2 pounds ground pork
15. 1 pound ground beef
16. 8 hero rolls, split
17. 3/4 pound thinly sliced provolone cheese

Preheat the oven to 400° and brush 2 rimmed baking sheets with olive oil. In a medium skillet, heat the 1 tablespoon of olive oil. Add the onion, garlic, oregano, fennel seeds, sage and crushed red pepper and cook over low heat, stirring, until the onion is softened, 5 minutes; scrape into a bowl and let cool.

Add the bread crumbs to the bowl with the cheese, eggs, milk, salt and parsley. Add the pork and beef and knead gently until combined. Roll the mixture into 32 meatballs, about 2 1/2 inches each, and arrange them on the prepared baking sheets. Bake for 15 minutes, until nearly cooked through, shifting the pans from top to bottom and front to back halfway through baking.

Gently fold the meatballs into the warm tomato sauce in a pot. Simmer over moderate heat, covered, until cooked through, about 10 minutes.

Wipe off the baking sheets. Set the open rolls on the baking sheets and top both halves with the sliced provolone. Bake for about 5 minutes, until the cheese melts. Spoon the meatballs onto the rolls and top with the sauce. Serve right away.

Meatball-and-Provolone Subs

Brussels Sprouts and Smoky Onions on Cheddar Toast

I forget about certain foods all the time and before I know it 5 months have flown by and I haven't eaten one carrot, or a spoonful of peas and an ear of corn. And that makes me crazy. How could I possibly forget to eat some of the things I truly like?

Well, I feel like that with brussels sprouts, too. Now, Drew's not a big fan of these little guys which explains why we don't keep them around but that's changed. Last week, I went to the store and grabbed a big old bag of sprouts to make up for lost time. This recipe looks increadable and I cannot wait to test it out!

Brussels Sprouts and Smoky Onions on Cheddar Toast

From F&W

1. 1 pound brussels sprouts, thinly sliced lengthwise
2. 2 tablespoons extra-virgin olive oil
3. 1 large onion, finely diced
4. Salt and freshly ground pepper
5. 1 teaspoon sweet smoked paprika
6. 4 slices of multigrain bread, toasted
7. 4 ounces extra-sharp cheddar cheese, thinly sliced

1. Preheat the oven to 350°. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.
2. Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.
3. Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
4. Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.

Brussels Sprouts and Smoky Onions on Cheddar Toast

Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise

My weekend was spent poolside catching up on all my cooking magazines in Napa. I might be the only woman that sits in her bathing suit and talks about food all afternoon but it's just what makes me happy. We all know I'm a sandwich junkie so it should come as no surprise that as soon as I saw this recipe in this month's Bon Appetit my mouth started watering. Corn mayonnaise? Who is the genius that came up with that amazing combo? I'm almost upset that I didn't come up with that idea myself. The bread is key so take a second and hunt down a ciabatta roll at your local grocery or bakery.

Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise

* 2/3 cup mayonnaise
* 1 1/2 tablespoons red wine vinegar
* 1 tablespoon chopped fresh oregano
* 1 tablespoon chopped fresh basil
* 1 small garlic clove, pressed
* 6 4-inch-long baguette sections or one 1-pound loaf ciabatta, halved horizontally
* 2 ears of corn, husked
* 2 small red bell peppers, quartered lengthwise
* 1 large red onion, cut into 1/3-inch rounds
* 1 1/4 to 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces
* Olive oil (for brushing)

Prepare barbecue (high heat). Whisk first 5 ingredients in medium bowl. Set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.

Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.

Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.)

Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise

Lobster Roll

All Hail the Lobster Roll!

We just got back from a trip to Boston and that means lots and lots of lobster. Research started weeks out from our departure. Brioche or bun? Butter or mayo? Order 2 or 3? I mean, I was up all night asking myself these questions. In the end, it's all about preference. Me? I like mine on brioche, cold and tossed in my beloved mayo. Once I came up with my requirements, I only had one question left to ask...where?

This question required multiple tweets, Facebook posts, Chowhound searches and text messages. Because God Forbid anyone from my generation would call on the telephone! The response was overwhelming and the #1 recommendation was Neptune Oyster in the North End. Neptune reminded me of Jax, my beloved fish house in Boulder where we went to college. It was small, focused on fresh ingredients served simply and the wine list had the perfect amount of variety to pair with seafood. Here is a recipe comparable to the one we had at Neptune.

Lobster Rolls

1. Four 1- to 1 1/4-pound lobsters
2. 1/4 cup plus 2 tablespoons mayonnaise
3. Salt and freshly ground pepper
4. 1/4 cup finely diced celery
5. 2 tablespoons fresh lemon juice
6. Pinch of cayenne pepper
7. 4 top-split hot dog buns
8. 2 tablespoons unsalted butter, melted
9. 1/2 cup shredded Boston lettuce

1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
3. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.
4. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.

Lobster Roll

Falafel

I get a serious craving for falafel about once a month. I rarely make it at home because when the craving hits I need it right there and then but I do whip some up for some casual dinner parties every once and while. If you live in San Francisco, you must visit King of Falafel to get your quick fix. This place is the real deal. Finding good falafel is like finding a good dry cleaner. Once you've found it, you stick with it.

Falafel 
1 lb dried chick peas, soaked overnight, drained and rinsed 3 cloves  garlic  crushed 1 lg onion finely chopped 1/3 c fresh parsley   chopped 1 tsp ground coriander seeds 1 tsp ground cumin 1 tsp salt 1 tsp baking soda dissolved in 1/2 c. water vegetable oil   for deep-frying 7 pita bread, tops cut off 1  head lettuce, coarsely chopped 2 tomatoes, coarsely chopped 7 sm sweet pickles, sliced
Sesame Sauce, recipe follows
Hot Sauce, recipe follows

In a food processor or blender, grind the soaked chick peas.  Add the garlic, onion, parsley, coriander, cumin, salt, and baking soda mixture. Process until smooth.  In a large, wide pot, heat oil to a depth of 3 inches until very hot, but not smoking.  With a 1 1/2-inch ice cream scoop, form the falafel mixture into balls the size of golf balls, using a flat knife or spatula to smooth out the scoop.  Carefully slide the falafel into the oil.  Continue shaping falafel and adding them to the oil, but do not crowd the pot.  Cook the falafel until golden brown, about 3 minutes.  Turn and continue to cook until golden brown all over, about 3 minutes more.  Remove the falafel from the pot with a slotted spoon and drain on paper towels or paper bags.  Keep warm while continuing to fry the falafel until all the mixture is used.  To serve as a sandwich:  Place 4 falafel balls in the pocket of one pita. Drizzle 2 tablespoons of the sesame sauce and 1 tablespoon hot sauce (to taste) over the falafel.  Add some of the lettuce and tomato, a drizzle more of the two sauces, and top with a pickle.  Continue assembling the remaining falafel.

To serve as hors d'oeuvre:  Make a dipping sauce of 2 parts sesame sauce and 1 part hot sauce.  Place a bowl of the sauce in the center of a platter lined with lettuce leaves.  Fry and drain the falafel, skewer each with a toothpick, arrange around the dipping sauce and serve.  Makes 7 sandwichs or 35 individual hor d'oeuvres   Sesame Sauce:  1 c. tahini paste 1 clove garlic, crushed juice of 1 lemon 1/4 c. cold water 1/4 tsp. salt dash of black pepper  Combine all ingredients in a bowl and whisk until smooth.  Refrigerate until ready to serve. Makes 1 1/2 cups.   Hot Sauce  1 1/2 c. tomato sauce 1/2 tsp. dried red pepper flakes 1/4 tsp. salt dash of black pepper  Combine all the ingredients in a non-reactive small saucepan and heat over low heat, stirring occasionally, until the mixture reduces slightly and thickly coats the back of a spoon, 30 minutes.  Remove from the heat and allow the sauce to cool to room temperature.  Serve. Makes 1 1/2 cups.

Falafel

Tarragon Shallot Egg Salad Sandwiches

Ever eat 5 deviled eggs in one sitting? I've eaten even more than that. So why not just make them into a sandwich? I mean, that's basically what egg salad is! The key to this sandwich is the seasoning. Make sure you season and taste until you get it just right. I like to chop up capers and add them for some extra saltiness. Make sure to brush your teeth if you are going into a meeting after eating one of these bad boys. You know what I'm talking about...

Tarragon Shallot Egg Salad Sandwiches

• 8 large eggs
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped shallot
• 1 1/2 tablespoons finely chopped fresh tarragon, or to taste
• 2 teaspoons tarragon vinegar or white-wine vinegar
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

For sandwiches

• Mayonnaise for spreading on bread (optional)
• 12 slices seedless rye bread or 6 kaiser rolls
• 3 cups tender pea shoots (3 oz) or shredded lettuce

Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.

Tarragon Shallot Egg Salad Sandwiches

Artichoke Tea Sandwiches

My very best friend is having a baby so I'm off to Boston in a couple weeks to lend a helping hand for 6 days. I've also been put in charge of the majority of the food for the shower which will surely include some of my killer quiches but I'm also thinking that a simple tea sandwich can be just what the doctor ordered. I was just reading last month's edition of Saveur and I read a fabulous article about artichokes. The piece included several recipes including this quick and easy one. I'm sure it will be a hit at the baby shower!

Artichoke Tea Sandwiches

2 14-oz. cans artichoke hearts in water, drained and chopped
1 1/4 cups mayonnaise
1 tbsp. onion powder
1 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper

20 slices white or wheat sandwich bread

1. In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne and season with salt and pepper.

2. Divide mixture evenly between 10 slices sandwich bread, top each with remaining bread slices, and cut off crusts with a serrated-blade knife. Cut each sandwich square diagonally to create 2 triangles.

3. Transfer to a platter and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight to soften before serving.

Artichoke Tea Sandwiches

Super Sloppy Joes

I have been REALLY in the mood for a sloppy joe lately. So, I dug up this recipe from the Rachael Ray show cause it sounded yummy when I did my Internet search. For a short cut (even though sloppy joes are pretty dang easy in the first place), I just buy the seasoning packets that they sell in grocery store and if you really want to be a little kid again, go ahead and throw a Kraft single or slice of cheddar on there and let it melt. Some people just use ketchup instead of tomato paste and tomato sauce. I actually prefer the sauce and paste more. Enjoy!

Super Sloppy Joes
Recipe courtesy Rachael Ray Show
Episode:
Back in the Day

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Super Sloppy Joes

All Hail Guigni's!

If you know anyone in my family or if you have ever been to Napa Valley then chances are you have had a sandwich from Guigni's. Not one Christmas in the Shaw family has gone by without the exchange of Guigni's gift certificates. I cannot say how long Guigni's has been around, but it's been years. And it's a local favorite.

They used to sell cigarettes there. If your check bounces, they'll tape it to the counter. If it's your birthday, it's written on butcher paper and taped on the window facing Main Street. Want a sugar rush? They're loaded with trillions of candies and treats. They sell booze. It's a down-right American Institution.

When you walk in, it's as if you have gone back in time. The walls are covered with random memorabilia spanning many twentieth century decades. Celebrity autographs are taped on various shelves. Business cards of locals are stapled along the hallway leading to the back alley entrance. Some are so old, they are brown... This place has got charm, history and passion for damn good sandwiches.

The deli case holds at least 30 different types of meats and an equal amount of cheeses. You make your selection and someone slices them to order. The meats and cheeses (notice that this is plural) are then passed down the line where the magic happens...

You have a choice of breads like Sweet Rolls, Onion Rolls, Seeded Rolls, Jalapeno Cheddar, Dutch Crunch and more. The breads are made fresh in Napa and delivered daily. The options from there are endless. This is what I always get:

• Smoked Gouda


• Black Forest Ham


• Peppered Turkey


• Seeded Roll


• Mayonnaise (Homemade!)


• Lettuce


• Tomato


• Onion


• Avocado


• Sprouts


• Pesto (Homemade!)


• Guigni Juice

Always say 'yes' to Guigni juice. It's a homemade vinaigrette with herbs and they even bottle it if you wanna take it home.

So, how do you Guigni?

All Hail Guigni's!

Loyal Sandwich Lover

I love sandwiches. I mean looooove sandwiches. Last night, I discovered a gem. A sandwich that is down-right cravable and a new fixture on my regular menu items.

I've really made my rounds this week to my restaurant staples and Shaw's Crab House is certainly one of them. This restaurant is special to me for many reasons but last night it was all about the sandwich. The bartender, Carlos, suggested that I try the imperial crab sandwich. Our conversation went a little something like this:

"What's on it?"
"Jumbo lump crab meat..."
"Uh-huh"
"...mayonnaise"
"I like mayonnaise"
"...cheese"
"Now we are talking"
"...on texas toast"
"SOLD!!!"

The name "imperial crab sandwich" does this thing no justice. I told the manager, Steve, to rename it as melt, which would imply cheese, which we all know that cheese is good. By now, you are picturing this crab meat mixed with mayo and celery, lemon juice and stone mustard stuffed in a toasted texas toast bun with melted cheese. You want it, don't you? Told you it was cravable.

Loyal Sandwich Lover