Tag Archives: sandwich

http://eyeslobber.com/about/

Off the Wagon

More than 95% of my meals are eaten at home, and more than 95% of my food is sourced from local farmers.  But when I do “fall off the wagon,” I like to do it right. 

My latest culinary binge took place at Rosarito Fish Shack in Williamsburg, Brooklyn, NYC.  I had octopus wrapped in bacon on a brioche roll topped with cole slaw.  It was so worth it.  

Off the Wagon

FacebookTwitterPinterestGoogle+EmailMore
http://eyeslobber.com/about/

Veal Tongue

One of the unfortunate consequences of growing up in a wealthy country is that most Americans children don’t learn to value the offal and other under-appreciated — though wonderful — parts of an animal.  Even as an adult, I find that most of my friends wince when I mention dishes such as braised sweetbreads and tripe tacos.  I, on the other hand, was lucky enough to have grown up with a father who loved calf’s liver, a mother who ate chicken hearts, a grandmother who cooked veal kidneys, and a neighborhood Chinese restaurateur who routinely used chicken feet in his meal preparation.

So, when our favorite New York dairy farmers, Tim and Mary Tonjes of Tonjes Farm Dairy, mentioned last week that they had veal tongue for sale, I bought one and brought it home.  Having not cooked one for about 15 years, I found an easy recipe on the internet, and threw it in a pot of celery, onions, carrots, thyme, bay leaves, salt, pepper, and gently boiling water for about an hour and a half.  Then I turned the burner off and let the meat sit in the cooking juices for another hour.  When I finally removed it from the liquid, I peeled the off the outer layer, discarded it, and sliced the tender meat.  The aroma and flavor are delicate and meaty, and the texture is somewhere between corned beef, though not stringy, and stew meat, though far more tender.

I served the meat on a crunchy baguette with horseradish and lettuce.  It was simple.  And simply delicious.

Veal Tongue

http://eyeslobber.com/about/

Plum Barbecue Chicken Sandwich

When I was in culinary school — almost two decades ago — I learned to make a delicious plum barbecue sauce.  Sweet, juicy, fresh plums replace the more predictable tomato product, and a little cayenne gives it a nice kick.  I’ve made the sauce countless times over the years, both at home and in professional kitchens, and it’s always great.  But I honestly don’t think I perfected it until I found the sublime plums, chicken, and brioche rolls at my farmers’ market.  It’s a good reminder that great can always be better.

Plum Barbecue Chicken Sandwich

Egg Salad Sandwich

When I was child, my elementary school only offered school lunch on Wednesdays.  As a result, I brought my lunch to school from home throughout first through eighth grades.  My favorite lunch was a meatloaf sandwich, featuring the leftovers from the previous night’s dinner.  But my second favorite was unquestionably an egg salad sandwich made with chopped red onion, diced sweet pickles, a little mayo, and a little Dijon mustard.  When I make egg salad these days, I also add a little red wine vinegar and cracked black pepper.  Perhaps it’s the addition of vinegar and pepper, or perhaps it’s because I now use farm-fresh eggs, but, regardless, egg salad has moved into first place on my list of favorite lunches.

Egg Salad Sandwich