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Bobby's Excellent Egg Salad Sandwich

partysugar — Sat, 11 Apr 2009 08:00:56 -0700

After watching chef Bobby Flay make a scrumptious-sounding egg salad sandwich, I ran out and purchased the ingredients. I'm glad I did because it's a deliciously filling sandwich! I couldn't help but be comforted by its classic simplicity. However, no Flay recipe is complete without a fiery twist, and this salad gets its kick from smoked Spanish paprika. Since Easter is time when everyone has extra hard boiled eggs lying around, get the recipe and read more.

Keep You Running Sandwich
From Bobby Flay

Ingredients

2/3 cup light mayonnaise (recommended: Hellmann’s® or Best Foods®)
2 tablespoons dijonnaise
1 tablespoon white wine vinegar
1 heaping tablespoon smoked Spanish paprika
Salt and freshly ground black pepper
2 green onions (pale green part), thinly sliced
1 cup diced celery
3 tablespoons finely chopped flat leaf parsley
8 hard boiled eggs, peeled and chopped
3 tablespoons olive oil
8 slices whole grain or whole wheat bread
½ small onion, thinly sliced
Parsley leaves, for garnish* (optional)

Directions

In a large bowl, whisk together the mayonnaise, dijonnaise, white wine vinegar, and paprika.
Add the green onion, parsley, celery and eggs to the mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.
Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side.
Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.

Serves 4.

*I garnished my sandwich with butter lettuce instead of parsley.

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Yummy Links: From Grant Achatz to Top 10 Lists

partysugar — Fri, 05 Jun 2009 06:50:28 -0700

An inside look at Grant Achatz's yet-to-be-released memoir. - Eater
Be inspired by a gorgeous Pucci-esque dessert bar- Hostess With the Mostess
Did you know mint is a widely used ingredient in Italian cooking? - Serious Eats
Before the season ends, you must make this strawberry dumpling. - Gourmet
Love it or hate it: Sir Francis Bacon Peanut Brittle? - Eat Me Daily
Serve a grilled vegetable sandwich with egg salad and bacon at your next brunch. - Chow
Has Twitter killed the fast food restaurant industry? - The Feedbag
Be sure to check out this hilarious list of the Top 10 Top 10 Food Lists. - Endless Simmer

Source

Come Party With Me: Spring Picnic - Menu

partysugar — Tue, 25 Mar 2008 07:28:11 -0700

The past couple of days have been gloriously sunny here in San Francisco, inspiring me to plan a Spring picnic. The menu will consist of classic picnic foods best enjoyed under the bright blue sky. Homemade fried chicken will be placed in a big basket with delicious dipping sauces on the side. The recipe includes a spicy ancho honey, but if you prefer to serve fried chicken with blue cheese or ranch dip, offer those instead.

Coleslaw cups are a wonderful accompaniment to the fried chicken. Egg salad sandwiches on hearty wheat bread round out the homemade picnic spread. Supplement the menu with your favorite store bought picnic foods: potato chips, celery sticks, or hummus dip are excellent ideas.

To take a look at these recipes please, read more.

Fried Chicken with Ancho Honey
From Bobby Flay

Ingredients

1 quart buttermilk, plus 2 cups
Kosher salt
2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut up into 8 pieces each
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
Freshly ground black pepper
Peanut oil, for deep-frying
Ancho honey, recipe follows

Directions

Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl.
Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess.
Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.

Serves 4-6.

Ancho Honey:

1 cup honey
2 tablespoons ancho chili powder
Salt

Whisk all ingredients together in a bowl. Season with salt, to taste.

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Coleslaw Cups
From Everyday With Rachael Ray magazine

Ingredients

1 cup extra-virgin olive oil
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 head napa cabbage, 20 leaves left whole and the rest shredded (about 5 cups)
1/2 head red cabbage, shredded (about 5 cups)
1/2 head green cabbage, shredded (about 4 cups)
1/2 cup chopped flat-leaf parsley
2 teaspoons celery seeds

Directions

In a jar with a lid, combine the olive oil, vinegar, mustard and salt and pepper to taste. Shake vigorously and set aside.
In a large bowl, combine the shredded Napa, red and green cabbages with the parsley and celery seeds. Shake the dressing again and pour over the cabbage; toss to coat.
Trim the ends of the reserved cabbage leaves and place a large spoonful of marinated slaw in the center of each leaf; refrigerate until ready to serve.

Serves 10.

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Egg-Salad Sandwiches
From Martha Stewart

Ingredients

8 large eggs
3 tablespoons part-skim ricotta cheese
3 tablespoons plain nonfat Greek yogurt
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh chives
1/2 teaspoon coarse salt
Freshly ground pepper
2 cups watercress, thick stems removed
8 thin slices (1 ounce each) whole-grain bread

Directions

Prepare an ice-water bath; set aside.
Cover eggs with 1 inch of cold water in a large saucepan. Bring to a boil. Remove from heat; cover, and let stand 11 to 12 minutes. Transfer eggs to ice-water bath; let stand 2 minutes.
Peel eggs; cut in half, and remove yolks. Crumble 2 yolks, and set aside; discard remaining yolks.
Finely chop egg whites, and transfer to a medium bowl. Add crumbled egg yolks.
Whisk together ricotta, yogurt, mustard, chives, and salt in a small bowl; season with pepper.
Add to egg mixture, and gently stir to combine.
Arrange egg salad, then watercress, over 4 slices of bread, dividing evenly. Top with remaining slices of bread.

Serves 4.

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Do You Eat Hard Boiled Eggs?

partysugar — Thu, 08 Oct 2009 06:50:52 -0700

On average, I eat about three hard boiled eggs per week. They're easy to transport and make a great snack or quick breakfast. I also enjoy throwing them into salads or sandwiches. Whenever my eggs are about to go bad, I simply boil them and that way, I know they won't go to waste. How about you?

Source: Flickr User quinn.anya

Must Read: New York Cooks

partysugar — Tue, 22 Sep 2009 10:15:56 -0700

Everyone knows New York City is one of the country's top places for eating, so it comes as no surprise that a new cookbook, New York Cooks ($30), celebrates the city's chefs and restaurants. Since I don't live in NYC, I was very excited when I got my hands on a copy of the book. To find out what I thought of it, read more.

Pros:

Each chef has multiple recipes. Before the recipes, there are a couple of pages that describe the restaurant with interesting quotes and details from the chef.
From appetizers to entrees to salads, there's a wide variety of dishes.
Although the cover states there's 100 recipes, because many dishes have sauces or vinaigrettes, it seems like there are more than 100 recipes.
When I dined at Casa Mono, my favorite dish was the fideos with cockles and chorizo. The book has the recipe, so now I can re-create it at home!

Cons:

It's format is hard to follow - it's broken down into section by cuisine. Instead of listing out the recipes in the table of contents, only the cuisine, chef, and restaurant are mentioned.
New York's restaurant scene is forever changing and some of the chefs, for example Anne Burrell, are no longer working at the restaurants associated with their recipes.
Some recipes are complicated with lots of steps. They seem more suited to a restaurant than a home kitchen. Also, others lack detail.
There are no desserts.

Recipes: While I've never heard of a few of the restaurants or chefs, it is the recipes that are important. Here are the ones that caught my eye.

Anne Burrell's taleggio, speck, and egg pizzetta
Mikey Price's blood orange and red onion salad
Joey Campanaro's gravy meatball sliders
Michael Lomonaco's Philly cheesesteak sandwich

Imagery: This read is full of delicious-looking food images and fun restaurant shots. However, not all of them are in color. Every recipe does not have a corresponding picture. Some of the chef's photographs seem dated. After seeing her on Top Chef Masters, it looks as if the picture of Anita Lo was taken years ago.

Overall: This book is a wonderful collection of recipes. It would be an excellent gift to a foodie moving to or from New York. Any well-respected home cook who loves to dine out while vacationing in NYC will also enjoy this tome.

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'Wich of the Week: Pan Bagnat

YumSugar — Wed, 02 Sep 2009 16:15:09 -0700

Nicoise salad buffs, meet the pan bagnat. This classic French sandwich also hails from Nice and features the same signature olives, plus oil-packed tuna (I prefer Genova), hard-boiled eggs, tomatoes, and anchovies, among other yummy ingredients.

Since I've been somewhat obsessed with all things French, I recently lunched at San Francisco's Cafe Claude to satisfy my pan bagnat craving. Learn how to replicate the recipe now.

You Asked: Same Thing For Breakfast and Lunch Every Day?

FitSugar — Fri, 21 Aug 2009 05:50:35 -0700

Dear Fit,
For a few months now, I've been eating the same thing for breakfast and lunch every day. For breakfast, I eat Greek yogurt with half a cup mixed fruit and a cup of high fiber cereal. For lunch, I eat a big salad, topped with some kind of lean protein like grilled chicken, fish, or tofu. I do mix it up and eat different things for dinner. I get made fun of a lot at work for my "boring" diet, but it got me thinking, is there anything unhealthy about eating the same thing every day? I've just gotten into the habit, and I love that I don't have to think about it.
- Healthy or Unhealthy Hannah

Greek yogurt and high fiber foods like cereal, fruit, and veggies are excellent ingredients in a healthy diet. To find out if the way you're eating them is doing your body good, read more.

Although yogurt and a salad are very healthy foods, I'd try to mix it up a little bit. Not only is variety the spice of life, but nutritionally speaking, it also allows you to get a variety of the vitamins, minerals, and nutrients you need. You don't have to go crazy with a new food for every one of the 21 meals you'll have in a week, but mixing it up just a little will excite your taste buds and help you obtain more of your RDI. For breakfast, go for oatmeal, nut butter on toast, or eggs. For lunch, eat your grilled chicken with steamed broccoli and a cooked whole grain such as quinoa. Or have baked tofu on a sandwich, or make some veggie and bean soup. Do a little planning on Sunday, so you won't have to stress about it during the week.

Denny's Sued For High Sodium Foods

FitSugar — Mon, 27 Jul 2009 11:00:01 -0700

We all know that many fast food chain's menu items are high in the sodium department. Armed with this knowledge, we just avoid eating at these places. Although a New Jersey resident doesn't think it's right, and is taking action against one popular chain, Denny's. Together Nick DeBenedetto and the Center for Science in the Public Interest filed a lawsuit, claiming that many of this restaurant's meals "are dangerously high in sodium."

Just how high? To find out read more.

The RDI of sodium per day is 2,300 milligrams, but if you're hitting up Denny's for lunch, a Grilled Chicken Sandwich will run you 2,070 mg, and a Double Cheeseburger has 3,880 mg - that's just in one meal. In the mood for breakfast? A Meat Lover's Scramble contains 3,180 mg of sodium, and a French Toast Platter has 2,000 mg. In their defense, Denny's does offer low-sodium options on their menu such as salads, yogurt, fruit, oatmeal, and plain scrambled eggs.

While it's proven that a diet high in sodium has been linked to high blood pressure and heart problems, do you think restaurants should be forced to lower their sodium content, or is it up to the consumer to make healthy choices when it comes to his or her diet?

Dunkin' Donuts Breakdown

FitSugar — Tue, 27 Mar 2007 13:06:22 -0700

Okay, okay, we all know that Dunkin' Donuts is not the healthiest place in the world. Besides donuts, they do offer other choices. Let's take a peek and see how they measure up.

Food	Calories	Fat in grams	Cholesterol	Sodium in milligrams	Carbs in grams	Protein in grams
Plain bagel	320	2.5	0	650	62	12
Everything bagel	370	6	0	650	67	14
Multigrain bagel	380	6	0	650	68	14
Cinnamon Raisin bagel	330	3	0	430	65	10
2 oz Plain Cream Cheese	190	17	55	190	4	4
2 oz Garden Vegetable Cream Cheese	170	15	45	340	4	2
2 oz Lite Cream Cheese	120	9	30	280	5	4
Banana Walnut Muffin	540	25	65	520	69	10
Honey Bran Raisin Muffin	480	15	60	480	79	8
Cranberry Orange Muffin	440	17	65	480	66	8
Blueberry Muffin	470	17	60	500	73	8
Reduced Fat Blueberry Muffin	400	5	60	490	78	8

Well that wasn't so bad. Wait until we get to the breakfast sandwiches. You may go into cardiac arrest just reading this. Want to see? Then read more

Food	Calories	Fat in grams	Cholesterol	Sodium in milligrams	Carbs in grams	Protein in grams
Maple Cheddar Breakfast Sandwich	690	45	180	630	45	25
Bacon Egg Cheese Bagel Sandwich	540	18	200	1400	69	18
Sausage Egg Cheese Bagel Sandwich	660	35	225	1450	63	28
Egg Cheese Sandwich	470	15	190	1120	65	20
Egg Cheese English Muffin Sandwich	280	9	140	1010	34	15
Supreme Omelet on a Croissant	590	38	260	1040	42	21
Southwestern Chicken Panini	420	10	45	970	57	23
Meatball Panini	480	19	40	1180	56	22
Turkey Pesto Sandwich	530	23	65	1630	46	33
Vegetarian Sandwich	420	21	5	480	51	9
Caesar Salad	390	33	35	980	14	10
Chicken Caesar Salad	520	36	85	1520	16	34
Garden Salad	240	12	30	430	24	12
Mediterranean Salad	220	11	315	760	23	10
1 cup Broccoli Cheese Soup	180	13	40	71310	10	7
1 cup Chicken Noodle Soup	140	3.5	45	840	20	8
1 cup Clam Chowder Soup	230	11	30	990	20	10
1 cup Timberline Chili With Beans Soup	230	8	35	890	260	15

America runs on Dunkin'? I sure as hell hope not. Get this, Rachael Ray is now the spokesperson - let YumSugar know how you feel. She's going to lead the company into developing "better for you" food and beverage options. Way to go Rachael!

'Wich of the Week: Chickpeas and Red Peppers at 'Wichcraft

YumSugar — Wed, 15 Apr 2009 14:00:40 -0700

When it comes to expensive sandwiches, I'm rarely disappointed with 'Wichcraft. Though the creations are somewhat pricey, they're also well-made, and when the ingredients are surprising, I'll totally shell out the cash. Though now that 'Wichcraft's Tom Colicchio and Sisha Ortuzar have released a cookbook, I can save my money and make the recipes at home. Lucky for you, I just got my hands on the cookbook, and I have the recipe for the latest 'wich I grabbed at 'Wichcraft: the reasonably priced ($6.95) chopped chickpeas with roasted red peppers, black olives, lemon confit, and parsley on country bread. Though I love the anchovy and egg sandwich with a consuming passion, I decided to try something new on my last trip, and I wasn't disappointed. To find out how to make it, read more.

The country bread that 'Wichcraft uses is just perfect: crusty on the outside but with a soft, friendly give. I thought "chopped chickpeas" would just mean hummus, so I was pleasantly surprised by this spread, which is really more of a chickpea salad. Though making the chickpeas and lemon confit from scratch sounds like a lot of trouble, it could also be done far in advance, and the sandwich itself is quite simple.

Chopped Chickpeas Sandwich With Roasted Red Peppers, Black Olives, Lemon Confit, and Parsley
From 'Wichcraft: Craft a Sandwich Into a Meal - and a Meal Into a Sandwich

Ingredients

2 cups marinated chickpeas
8 slices country bread
1/2 cup roasted red peppers
4 tablespoons pitted and chopped Nicoise olives
12 slices lemon confit
1 cup flat-leaf parsley leaves
Freshly ground black pepper

Directions

In a food processor, coarsely chop the marinated chickpeas, until they're spreadable but still chunky. Evenly spread the chickpeas over 4 of the bread slices.
Top with the roasted peppers, olives, lemon confit, and parsley, in that order, and season with pepper.
Top with the remaining 4 slices of bread, cut into halves, and serve.

Makes 4 sandwiches.

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