Category: MISC

CROQUE PASTRAMI

In my opinion the key to a good sandwich is all in the layering.  Make sure that your layers are complimentary to each other. I put the cheese on the bottom so it melts better.
I’ve made my version of Croque Madames before, but today with it snowing like a banshee I am making a new version with what I have on hand and calling it :

CROQUE PASTRAMI
per person
2 slices bread
2 large slices pastrami
1 slice Havarti
2 thin slices red onion
1 1/2 tablespoons of French Island
1 fried egg, basted

  • Make a basted egg.
  • Saute the onions until slightly caramelized.
  • Layer a slice of cheese followed by pastrami pieces to fit the size of the cheese on the first slice of bread.
  • Spread the French Island evenly on top.
  • Layer onions in the dressing and top with the fried egg.
  • Gently break the yolk.
  • Top with remaining piece of bread and grill until toasted.

**1/2 1000 Island 1/2 French Remoulade

TUNA CAKES with FRENCH REMOULADE SAUCE ~ CRAB or SALMON too

Good Morning, Tamy here filling in for Joanne. While I know these aren’t Italian they are yummy and simple, so we’ll just go with Simple Saturday.

TUNA CAKES with FRENCH REMOULADE SAUCE
CAKES
12 ounce can all white albacore tuna, drained well**
1 large egg
1/8 cup mayonnaise
panko crumbs
sea salt, to taste
white pepper, to taste
1 tablespoon green Tabasco sauce

SAUCE
1/4 cup champagne vinegar
1/2 cup safflower oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup powdered sugar

  • In a medium mixing bowl whisk egg until golden and consistency is smooth.
  • Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
  • Add enough panko crumbs to make a paste.
  • Add tuna and blend well.
  • Form 6 cakes or logs.
  • Set cakes on paper towels and chill 30 minutes.  The paper towels will draw out excess moisture.
  • In a cast iron pan melt butter.
  • Roll cakes in panko crumbs.
  • When butter is frothy, add tuna cakes.
  • Brown each side until golden.
  • In a food processor mix together all the sauce ingredients until well blended.
  • Microwave 1 minute until hot.
  • Pour over tuna cakes and enjoy.

**Crab or Salmon works well too.

Aloha Friday

In Hawaii, Aloha Friday is the day they take it easy and look forward to the weekend. So I thought that on Fridays I would participate and take it easy on posting, too. Therefore, I’ll ask a simple question for you to answer. Nothing that requires a lengthy response.
If you’d like to participate, just post your own question on your blog and leave your link at An Island Life. Don’t forget to visit the other participants! It’s a great way to make new bloggy friends!

Today’s question is:
What is your favorite recent movie?

final blog signature. ♥

Jerk Chicken Wraps – Fire Day Friday

Ahhh, the holiday parties have passed but don’t look now…NFL playoffs are starting and tailgate parties are popping up.  

I know, chicken wraps can seem a little boring, but not these.  These wraps are packed with the bold flavors of Carribean jerk seasoning and are great portable “party food”. 

Jerk Chicken Wraps
Serves: 10 wraps

Ingredients

  • 4 ea chicken breasts, boneless, skinless
  • 2 1/2 cups jerk marinade  (1/4 cup reserved for mayo)
  • 10 ea flour tortilla, burrito size
  • 1 head iceberg lettuce, shredded
  • 4 oz cheese, sliced thin (monterey jack, colby jack, or pepper jack)

For the spicy mayonnaise

  • 1/2 cup mayonnaise
  • 1/4 cup jerk marinade

Instructions

  1. Marinade the chicken according to the marinade directions.  You can use a commercial brand, Walkerswood is a popular brand but I’ve never tried it.  I prefer to make my own with a blend of dry seasonings, onions, chilies, and liquids (recipe here).  
  2. Mix the mayo ingredients together and refrigerate for at least 1 hour before serving.
  3. Preheat a charcoal grill to medium heat (350f).
  4. Grill 8-10 minutes a side or until the chicken breasts reach an internal temperature of 160f.  
  5. Let chicken rest for 15 minutes before slicing as thin as you can across the grain.
  6. On each tortilla, smear 1 tablespoon of the spicy mayo to one side.  Top with two slices of cheese, a handful of lettuce, and several slices of chicken.
  7. Fold the top of the tortilla down, the bottom up and roll up burrito style. 
  8. Slice in half and serve.

Notes

  • You can cook the chicken a day in advance.  These wraps are delicious served hot or cold.
  • I use a lower grill temp for chicken because I don’t want the savory marinade ingredients to burn.  But if you like to grill at high temps and 4-6 minutes a side, knock yourself out.  
  • Also makes a tray of 20 appetizer servings.
  • I like to wrap ours in deli paper before slicing, it holds them together better if making a tray of them.
Jerk usually uses bone in chicken but tastes great on boneless chicken too!
Place to the side like this, fold top down, bottom up and roll left to right.