Posts Tagged ‘sandwich’

UrMom’s Banh Mi

Tuesday, August 2nd, 2011

This recipe is all about the carrots… The kind pulled fresh out of the ground, sweet and crunchy and carroty. I think I love garden carrots as much as I love garden tomatoes!

I’ve wanted to make a version of this sandwich all season long… It has been in the “Spring/Summer Want-to-Make” pile ever since I drooled over it week after week during a show about food trucks on the Food Network.

I knew there was something special about the flavors in this sandwich, and I correctly figured if it could be made in a food truck it could be made in my kitchen!

Sad to say, the banh mi truck did not win, (nor did the food truck from Austin…). The winning truck was from New York, and they made killer burgers, which now that I think about it actually seems kinda boring compared to a few bites of this sandwich!

Gather Up:
3 cups shredded garden carrots
1/3 cup sugar
1/3 cup white vinegar
Pinch kosher salt
1/3 cup shoyu soy sauce
1 tablespoon sugar
2 teaspoons garam masala, recipe follows
Freshly ground black pepper
3 cloves garlic, crushed
1.5 pounds thin pork loin chops
6 soft rolls
Mayonnaise
1 cucumber, thinly sliced
Fresh cilantro
Jalapeno peppers, thinly sliced circles
Fresh limes

About 2 hours before serving prepare the pickled carrots. Whisk the sugar, vinegar and salt until dissolved. Add the carrots, cover and refrigerate.

About 1 hour before serving, combine the soy sauce, sugar, garam masala, black pepper and garlic. Pour over the chops, seal and marinate in the refrigerator.

Heat a heavy pan over medium high heat and oil lightly. Take the pork chops out of the marinade and place in pan, being careful not to crowd the chops. No meat should be touching, so do this step in 2 batches.

Cook on each side about 2 minutes; each chop should be a caramel brown color. Remove to carving board and let rest for 5 minutes.

Slice the chops into thin strips. Lightly toast the buns.

To assemble sandwich, spread mayonnaise over bottom of bun. Pile a layer of pickled carrots, then a layer of cucumber slices, then some sprigs of cilantro. Add a generous amount of pork strips, thin slices of jalapeno and a big squeeze of lime juice over the whole thing!

Garam Masala (This is totally worth making and keeping on hand!)
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon ground fennel seed
1 tablespoon ground ginger
1 tablespoon ground cardamom
1 tablespoon ground nutmeg
1 teaspoon ground cloves

Mix well, using a spice grinder if some of your spices are still in seed form. Store in a tightly closed container and use at will!

Recipe inspired by Texas carrots and adapted from Banh Mi Wrap

Springtime Egg Salad

Sunday, April 3rd, 2011

Flying alone clears my head. I can’t sleep. At dawn, I prefer to watch over an endless sea of clouds. If I stare long enough they become a vast jagged glacier – well, a vast glacier that is my 10 miles of visibility… Underneath this glacial blanket, my world in Texas sleeps. Who but God creates such moments? Pink, silver, white, stillness, quiet. There is a daunting comfort in a scene so completely unscripted.

At my house today, homework is done, allergies are tended, numbers are crunched, meals are cooked… I’m thinking about you, Family, even as my focus shifts, as it must…

I’ll meet my sister in Tampa, and we will drive to my folks’ place in Venice. We will eat icecream and caramel corn, wish for air conditioning and always wear our cover-ups at the beach! We will invade my parents’ quiet world and hustle them around until they are ready for us to leave (and take our weird modern food with us!).

But, I did not forget to leave a tub of egg salad in the fridge – it’s old-fashioned and dreamy, kind of like the week I’m about to have! And did you know, it’s one of the dishes my mom used to make. Although she did not bake bread, it is something I really enjoy doing. The bread you see is Classic 100% Whole Wheat, from King Arthur Flour.

PS – Thanks for the bluebonnets along the runway. Still smiling.

Gather Up:
10 eggs
1/3 cup finely chopped celery
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped fresh dill
Pinch of sea salt
Pinch of freshly ground white pepper

Place eggs into a large saucepan in a single layer. Add enough cold water to just cover the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes.

Drain eggs. Run cold water over eggs and place them in ice water until cool.

Peel eggs by gently tapping on countertop and then rolling in the palms of your hands. Peel off eggshell starting at the large end.

Chop eggs and place in mixing bowl. Mix in celery, mayonnaise, Dijon mustard, dill and seasoning.

Serve with a hearty brown bread, toasted if you like! Egg salad is also great in a wrap with fresh greens or on seeded crackers!

Welcome!
Welcome to Like Mother Like Daughters...career gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
Ur Mom Search
Follow us on Twitter!
Subscribe
Subscribe to our Blog!
Ur Mom Archives
Copyright
If you would like to feature a recipe, article, or photo from our blog, please ask first. We will probably say yes! In return, we will ask you to credit the content back to us.