Archive for ShyGuy

BBQ Turkey Roll

I decided to do a Extreme Spontaneity Sandwich! while at my parent’s house for Christmas. Not a giant sandwich, but it was tasty. My sister took the pictures with her camera phone. Leftovers, a rogue burner on my parent’s stove, and cracker dip conspired for the BBQ turkey roll.

Making the bbq turkey

THe completed morsel

The Ingredients:

– Leftover turkey breast, sauteed in olive oil and garlic, then cooked with Sweet Baby Ray’s BBQ sauce.

– Leftover wheat dinner roll

– Safeway Select Artichoke/Jalapeno cracker dip.

The cracker dip made an excellent condiment that contrasted nicely with the BBQ turkey.

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Rating: 3.3/5 (4 votes cast)

Thanksgiving leftovers sandwich

I have been planning this sandwich for quite some time. The premise is simple: Take some of my favorite parts of the previous days meal and make a sandwich out of the mess. The result is soggy, starchy awesome. To qualify, all my sandwiches have to be able to be held like a sandwich while I take a bite. This one was a bit tricky, but it passed.

I re-heated the turkey in a lightly greased pan with lots of pepper until it was a bit browned. I used the same pan to toast the sourdough slices so they could stand up to the gravy.

Browned and peppered turkey breast Tower of Gobble
Big and Sloppy

The Layers (from the bottom up):

  • Toasted sourdough
  • Dad’s home made turkey gravy
  • Turkey Breast
  • Mashed potatoes
  • Dad’s home made turkey gravy
  • Turkey Breast
  • Sweet potatoes and yams
  • Turkey Breast
  • Dad’s home made turkey gravy
  • Stuffing
  • Dad’s home made turkey gravy
  • Toasted sourdough
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Rating: 3.3/5 (4 votes cast)

Bacon Grease Brownies

I heard about bacon fat brownies while prowling the food blogs so I decided to give them a shot. Not a sandwich, but they were a tasty diversion.

First, cook enough bacon to save about half a cup of bacon grease. pick out any of the larger chunks then store the grease in the fridge.

The grease will harden into an off white lard sitting in your fridge. I store mine in a ceramic cup which makes it easy to turn back into oil. When you’re ready for brownie time, heat up the lard. What I did was set the cup of lard in a small pot of water on low heat. When the lard got to about butter consistency, I dabbed in my fingers and used it grease the 8×8 inch brownie pan.

Greased Brownie Pan

When the bacon grease melted into oil, I poured one third cup of it into a mixing bowl along with one third cup of water and a large egg. Mix with a good quality brownie mix. I use Ghirardelli brownie mix which is the best mix I’ve tasted.

Toss it in the pre-heated to 350 oven for 40-50 minutes and in the meantime, cook up four strips of bacon until they are nice and crispy but not burnt. Let the brownies cool for a few minutes then stick 16 bits of bacon evenly across the top. Put in the fridge to cool for about an hour.

brownie2

Pull it out and slice it into 16 pieces. Voila!

Pan of Bacon Brownies

The brownies are fairly subtle, just a little salty, but they do taste richer than brownies baked with vegetable oil. The bacon on top adds a stronger bacon flavor, but not too strong.

brownie4

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Rating: 3.2/5 (10 votes cast)

Double Cheese Smash Burger

Normally I wouldn’t be eating so unhealthy, (don’t worry oatmeal and lot’s of exercise in the future) but as you know, I’m using up those hoagie rolls from Fred Meyers! I was recently reading about the various types of hamburgers there are and I came across a winner. It’s called the smash burger and it betrays what I thought was the golden rule: touch the burger as little as possible once it hits the pan. The reason for this is you don’t want to poke it and let all the juices run out, right? Well hang onto your hats. Extreme Spontaneity Sandwich!

After reading about the smash burger I looked around and found a good guide on how to make them. Check out how to do it at the Paupered Chef: http://thepauperedchef.com/2008/12/the-smash-technique-and-skinny-burger-perfection.html

A fantastic tasting burger. Maybe the best I've ever cooked myself.

Update: I didn’t like the picture I had of my smash burger, so here is a pic that better illustrates the crusty goodness

smashburger

The Ingredients:
– Leftover kaiser roll
– Two quarter pound smashed burger patties
– Two slices of cheddar cheese
– Ketchup

What makes this sandwich extreme? The smash technique. Trust me on this.

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Rating: 4.1/5 (7 votes cast)

Sweet and Savory Orange Turken Sandwich

Generally, I put about a week or two’s thought into one of my extreme sandwiches. They also often take a fair amount of time and a chunk of my weekly food budget to prepare. A desire not to waste food has brought me to a new category of extreme sandwich.

I present… The Extreme Spontaneity Sandwich!

So I needed a bun of some sort for dinner last night. Just one. Of course, you can’t buy just one bun at most supermarkets so I grab a pack of six hoagie rolls off the Fred Meyer discount baked goods rack. Only ninety-nine cents!

Not wanting to waste them, I bring the rolls into work for lunch the next day just to see what I could create. I visited the Safeway deli for lunch and grab a cooked cold turkey breast on sale and a medium pack of Orange chicken. Combining these two unlikely allies gave me the Sweet and Savory Orange Turken Sandwich. One for me and one for my co-worker. Amazingly, the two flavors work together.

What kind of monstrosity is this?

A Pair of strange sandwiches

The Ingredients
– Leftover hoagie roll
– Chunks of real turkey breast, no skin.
– Safeway’s China Express Orange Chicken

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Rating: 3.0/5 (6 votes cast)

Meat Lover’s Stuffed Loaf

This sandwich inspired in part by the meat lover’s cheesesteak at Bruchi’s. To be honest the sandwich turned out slightly dry by itself, but adding on some mayonnaise fixes that problem perfectly. I think this sandwich fits well for October.

To make a stuffed loaf you take a french bread, cut a slit in the side then hollow it out, leaving about a quarter inch of bread as lining. Make up your stuffing, in this case my meat lover’s hash, then wrap it in tinfoil and bake it at 350 for about twenty minutes.

Meat Lover's Hash The Stuffed Loaf Completed
Slice of Stuffed Loaf

The Ingredients
– 1 crusty French loaf, hollowed out
– 2 German sausages, sliced
– Half pound of ground beef
– 1 red onion, diced
– 1 pound of fajita steak, sliced thin
– 6 slices of bacon, fried crispy and crumbled
– The innards of the loaf, chunks of bread, fried in the bacon grease.
– 6 slices of provolone cheese, three on the bottom, three on the top.
– Mayonnaise to taste

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Rating: 2.7/5 (6 votes cast)

Sweet Pulled Chicken Pull Aparts

It has been unseasonably warm this September and it still feels like summer outside. I decided to give the summer menu one last hurrah, before the season of soups, root vegetables and roasting is settled upon us.

cooking boneless skinless chicken breasts The chicken sliders Sandwich Assembled
PULLED chicken PULL-aparts get it??

The Ingredients
– 1 package of Kings Hawaiian Sweet Rolls
– 1 yellow onion and 2 cloves of garlic, grilled.
– About 2.5 lbs of my Sweet Pulled Chicken
– 8 oz of Monterey Jack Cheese, Shredded.
– Green Taco Sauce
– 3 color coleslaw (the key ingredient is celery seed)

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Rating: 4.3/5 (6 votes cast)

Sweet Pulled Chicken

I adapted this recipe from a pork barbacoa recipe at a blog called My Yummy and Creative Space. She calls it Cafe Rio Sweet Pulled Pork

Sweet Pulled Chicken

I take boneless, skinless chicken breasts, put them in a frying pan (med-low heat) with a little vegetable oil and season them with equal parts:
fresh ground pepper
salt
garlic salt
The chicken is almost braised because of the liquid that comes off the chicken. I cover it up and cook it about 10-15 minutes each side.
Then, I pull out the chicken and shred it with two forks. (pick out any gristle)
I drain the oil and water out of the frying pan and toss in a half cup of salsa verde (green chili sauce) and a half cup of brown sugar. In goes the chicken, cover with a lid, and it simmers on low for about an hour, stirring occasionally.

Tada, Awesome tasting chicken!

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Rating: 3.0/5 (2 votes cast)

Stories for a Dead Night in Spokane

This is unrelated to sandwiches, extreme or otherwise, but one of my short stories has been published in a book called “Stories for a Dead Night in Spokane” It’s my first published work. If you like hard boiled or noir mysteries you will enjoy this book. I’ve met several of the other authors and they all seem like great people.

Check it out on Amazon:

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Double Double Cheeseburger with Fries

Oh man, I am feeling the after effects of this one. It was almost too much. I decided to venture into the world of hamburgers, and of course I had to over do it.
I have heard much debate and anger over calling a burger a sandwich, and I do agree that the phrase “hamburger sandwich” doesn’t sound right. However, They are close enough to the sandwich family (perhaps same genus?) to be featured here on the site.

Flambroiled on the grill sandwich63a
Split in Half

The Ingredients:
– Two sesame onion kaiser rolls
– Four home made flame broiled hamburgers (seasoned with Johnny Salt and pepper)
– Four slices of Velveeta
– Four slices of Tillamook medium cheddar
– about 10 seasoned steak fries
– gobs of homemade special sauce

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Rating: 3.5/5 (4 votes cast)