This is a secondary birthday cake made by my friend Jennifer. She said the hardest part was making the golf tees.
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This isn’t a sandwich, and I didn’t make it, but I think it qualifies as extreme. My friend Jennifer is a cake decorator and recently whipped up an amazing birthday cake. My favorite parts are the flowers and the key, Yes, it’s all edible.
I’m not a big guac person. Avocados always seemed like an alien life form to me, with their rubbery shells, giant pits, and greasy interiors. Guacamole does have it’s place though and I like to cut it with equal parts sour cream.
- 2 medium avocados
- juice from 1 half of a lime
- 1 third cup of chopped cilantro
- 1 quarter cup of finely chopped red onion
- 1 and half teaspoons of salt
- 1 half a clove of chopped garlic
Combine two avocado innards with lime juice and stir in onion, cilantro, salt, and garlic. Stir it up until fairly smooth with lumps of avocado still present.
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.
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.
Pull it out and slice it into 16 pieces. Voila!
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.
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
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!
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:
Mix it together in a bowl and put on your burgers. Make sure you use sweet relish!
A simple recipe told to me by Jennifer which I then tweaked.
- One third cup Dijon Mustard
- One third cup honey
- Two teaspoons of vinegar
Mix it up and adjust to desired taste and thickness. Very easy to make and it tastes fantastic.
The project that consumed my free time before I started making extreme sandwiches was my apartment redecoration. I think it turned out pretty good. It was inspired by the painting The Nighthawks by Edward Hopper.
I take one yellow onion, slice off the ends and peel off the first couple layers. I then slice it into quarter inch slices. Then pop out the rings, usually toss out the middle pieces. whisk together the batter mix and the soda water. Coat the rings in dry flour and then dip them into the batter. Get a couple cups of vegetable oil nice and hot (medium-high) in a fairly deep pan on the stove. I use a wok. Toss in the onions and when the bottoms get golden brown, flip em over. After a couple more minutes, put them on a paper towel covered plate and throw in some more.
- 1 yellow onion
- 1 cup of all purpose batter mix
- 6 oz of carbonated water (club soda)
- half a cup of batter mix dry
- dash of salt and pepper
- 2 cups of vegetable oil