Archive for ‘Sandwiches’

February 21, 2011

Persephone’s Deli| Devi’s Curried Chicken on Homemade Naan

Sometimes it’s nice to have a sandwich for dinner.  There’s a feeling of simplicity to it.  There’s an even greater feeling of ease to if, if you’re using leftovers to start.  I had some of the white ginger chicken leftover that was already deliciously flavored. Why not work that into an Indian spiced chicken salad, make a few fries and call it a night?

I made homemade naan and fries, but you certainly don’t have to if you don’t feel you have the time (because secretly you do, it’s just how you choose to spend your time).  If you’re starting out at cooking, just make the chicken salad, buy the naan and spice some frozen fries with turmeric and sesame seeds and cashews.

Curried Chicken Salad on Naan Bread

1/2 onion, thinly sliced

3 T butter

Meat from 1/2 of a 3 to 4 pound whole chicken, picked, and chopped

2 t curry powder

1 stalk celery, finely diced

1/3 c currants or raisins

1/2 c mayonnaise or Greek yogurt

Salt and pepper to taste

In a small pan, add the butter and onion and season with a bit of salt and a few twists of pepper.  Cook over medium low heat until very soft and caramel brown.  Drain onions from the butter, keeping both separate.  In a bowl, combine chicken through mayo or yogurt and season with salt and pepper to taste.  Chill.

Make naan

9 oz self rising flour

2 t sugar

1/2 t salt

3 1/2 oz milk

2 T vegetable oil

Sesame seeds or nigella seeds

Combine all and knead for 10 minutes (a mixer with a dough hook works wonders here).  Let rest for 15.  Divide dough and shape into six small tear drop shaped pancakes.  Sprinkle and press a few seeds into each.  Bake on a preheated cookie sheet at 450 degrees for three to four minutes or until golden and bubbly.  Brush with the onion butter.  If using store bought naan, warm the naan then brush with the butter.  I think this is what makes the sandwich great, don’t skip this step.

Assemble the sandwiches and top each with some chopped cilantro or parsley (if you hate cilantro, and I know you haters are out there).

Serve with Guajarati Potatoes or toss cooked store bought frozen fries with 1 T oil that has fried a bit of ground tumeric, chili powder some sesame seeds and a small handful of cashew nuts.

Playlist included Young Blood by The Naked and Famous.

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December 3, 2010

Persephone’s Deli | Salmon on Rye

When I worked in South Orange, New Jersey, there was a little tiny delicatessen (the Town Hall Deli) that claimed to have invented the sloppy joe.  This is not a manwich (i.e., can o’ sauce over ground round).  This is a serious sandwich with usually a couple of types of meat (the original had slices of tongue), cheese, coleslaw and housemade russian, all on rye.  Good stuff.  Those sandwiches could feed a small classroom of fourth graders.  They were huge

Tonight I continued with a Hanukkah theme.  I made the PK version, and wisely made them smaller.  A single slice of toasted rye was slathered with homemade Russian dressing, topped with slices of caraway gouda from Oakvale Farmstead, and piled with celeriac remoulade and pan-seared salmon.

South Orange Salmon Sloppy Joe

For the remoulade and dressing

2 egg yolks

1 peeled garlic clove, minced

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October 6, 2010

“Eat at a Locally-Minded Restaurant”: Let’s go to Skillet!

A great suggestion for one of the things you can do to participate in local foods week is eat at a “locally-minded” restaurant.  So to make sure we touched as many points on the Eat Local Challenge Pledge Card as we could this week, my family visited the cheerful Caskey family at Skillet for lunch today.  Even home-body Persephone loves a good meal out.  

Hades started with the Red Beans and Rice.  Chef Kevin Caskey really nailed the smokey, French Quarter flavor of this creole classic.  Sadly, we dug in too quickly and have no photo to prove its existence.

Mommy told Cherub the grilled cheese was a real winner.  So she ordered the grilled cheese and pumpkin and black bean soup for herself (she’s a very confident three-year-old).    

While we have worked hard to make sure she tries all types of foods with different flavors and textures, I have to say, I was shocked to see how much soup she vacuumed up.  Then I tasted it.  Well, of course.  It’s a fantastic combination: silky pumpkin with perfectly cooked and seasoned black beans.  What’s not to love?

I am no stranger to Flying J Farms beef.  It’s some of the best we’ve tasted.  I had to order the Diner Burger: made with ground beef from Flying J Farm‘s grass-fed and finished cows, on grilled brioche, topped with fontina,  a fried egg and peppery arugula.  The egg still had a delicious thick yolkiness, that  further “sauced” the burger (and my shirt, since Persephone is nothing if not a graceful eater).  It was tremendously good.  But what really set it off was the lovely tomato marmalade.  In a word: finesse. 

Hades ordered the Fried Green Tomato BLT, topped with a fried yard egg, a pretty ruffle of frisee and oo-wee sauce.  Let me tell you: oo-wee, it’s good sauce and a good sandwich.  I think fried green tomatoes can be kind of pain to do right.  And Chef Caskey does them right.  Nice, thick, meaty tomato (you can easily screw them up and make them mushy, not so here), along with thick, meaty bacon made a wonderful fare-the-well to summer sandwich.

Both Hades and I had small sides of different, but perfectly paired, potato salads.  His a homestyle and mine a cold German-style. 

All sandwiches were $9.  Not much for locally sourced, creatively conceived and downright delicious fare.

I really do love this restaurant.  It’s the kind of place that if we go out, which is rarely, we want to go here.  Make sure you visit them this week.

August 31, 2010

Soup and Sandwich for Two

Feel like you’ve spent your entire life in the customer service line?  Tired of being fed the robotic, ubiquitous and industrial tomato soup with grilled processed cheese?  Then give today’s lunch menu a go with someone you love.  This light and tasty combo is vegetarian friendly and takes advantage of two peak late-summer crops.  Its slightly adventurous and playful, but won’t alienate lovers of the S&S tradition.  C’mon, Robots need love too…

Chilled Cantaloupe “Soup”

½ cantaloupe, seeded and cut into chunks

¼ c. heavy cream, sprinkle of sugar, drop of vanilla – combined and lightly whipped

Puree the cantaloupe in a blender or food processor, divide between two bowls.  Drizzle with the cream (you won’t need all of it).

Marinated Cucumber “Sandwich”

½ large cucumber, peeled

3 chive stalks and 6 mint leaves, chopped

Mirin, rice wine vinegar, pinch of sugar, pinch of salt, splash of olive oil

2 slices thin white bread

1 T. Boursin

Using a vegetable peeler, peel ribbons of cucumber from the length of the cucumber stopping when the seeds are reached.  In a bowl toss together the cucumber ribbons, chive, mint, Mirin, vinegar, sugar, salt and olive oil.  Spread the Boursin thinly over the two slices of bread, divide the cucumber mixture between the two slices.

Playlist included Dan Mangan’s Robots (Robots need love, too.  They want to be loved by you.)

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