Half the fun of this sandwich is in the name. From the people who brought you a restaurant called Pho King (pho is pronounced ‘fuh’), the Vietnamese seem to have cornered the market on the double entendre. For those cheeky gents who like a good pick up line, simply ask, “Do you wanna bánh mì?” Although this could earn you a slap in the face, hopefully you will get a confused look and a “pardon me?”, whereupon you regale the young lady with your culinary prowess of how you can whip up some great street food, perfect for the post bar munchies. Also tasty for romantic picnics in the park, whip up your bánh mì, throw them in your go-bag and watch as this tasty sandwich enlivens the taste buds of your adventurous date. Just make sure you both partake! As huge garlic and onion lovers here at LJP, this is the cardinal rule of eating with your mate.
ăn ngon miệng nhé!
While it looks like a lot of ingredients, for the most part you can do a lot ahead of time.
1 lb lean ground chicken
1 scant cup chopped cilantro
3-4 cloves of garlic, minced
1/3 cup whole wheat panko (Japanese bread crumbs)
1 tbsp soy sauce
1-2 tbsp fish sauce
salt and pepper
1 tbsp lemongrass paste (or finely chopped fresh)
1 tbsp finely grated fresh ginger
Combine all ingredients and form into balls. I like to use a very small ice cream scoop that some bakers use for drop cookies. This will keep your hands cleaner. Heat a table spoon of neutral oil and pan fry on all sides. You can also bake them in the oven for 15 minutes or so depending on the size of the balls
1 small cucumber
1 tsp soy sauce
pinch of sugar
pinch of salt
Using a vegetable peeler make long or short strips of carrot and cucumber. Mix remaining ingredients together and marinate the vegetables to create quick pickles.
zest and juice of 1 lime
1 clove crushed garlic
¼ cup mayonnaise
Combine all ingredients and set aside. If too loose add more mayo.
1.5 baguettes or 6 club rolls (heated in the oven until warm)
6 tbsp chicken liver pate (1 tbsp per sandwich)
½-1 cup cilantro leaves
Franks Red Hot Sweet Chili sauce
garlic lime mayo
¼ of a red onion sliced
Split the rolls and spread 1 tsbp of pate per sandwich. Add the pickle, cilantro and onion. Add one layer of meatballs and drizzle with mayo and chili sauce. Press down when closing sandwich so that the meatballs flatten making it easier to eat.
We are counting down to the biggest eating day of the year in hours at this point. Whether or not you are hosting the main event or contributing to the hors d’oeuvres, everyone wants their dishes to be delicious and memorable. Lately many people are changing their diets and more people are going vegetarian than ever before. Our mushroom tart can be served as a meatless main, light first course or during a cocktail hour before the bird is done. Thanksgiving is a day when oven space is at a premium.
What makes this dish the perfect pairing is that you can serve it hot or room temperature. In addition, it travels well so whatever your culinary restrictions you will wow your relatives with this tart. If you are low on time you can even make the filling ahead and chill until you want to bake. Meeting the parents?
Add a bottle of Beaujolais Nouveau Villages as a hostess gift. The lightness of the Beaujolais won’t overpower the delicateness of the mushroom flavor. We prefer red wine in general and serve it with the turkey as well. And since Beaujolais Day is right before Thanksgiving each year it makes a timely pairing.
1 sheet frozen puff pastry, thawed
2 tbsp minced red onion
1 tbsp olive oil
1 minced clove of garlic
5 oz mushrooms, reserve 2 for slicing as garnish and chop the rest
1 tsp herbs de Provence
2 tbsp white wine
4 oz Neufchatel cheese
1/3 cup shredded swiss cheese
1/3 cup shredded mozzarella cheese
salt and pepper
1. Preheat oven to 425 degrees.
2. Unfold pastry and place on baking sheet.
3. In a sauté pan, heat olive oil over medium heat.
4. Add onion and sauté 1-2 minutes.
5. Add mushrooms and herbs de Provence and cook until the mushrooms have released their liquids and the mixture has cooked down.
6. Add the white wine. It is finished cooking once the wine evaporates.
7. Place mixture in a bowl and mix with the three cheeses until smooth.
8. Season with salt and pepper (you can also do this during the cooking stage above).
9. Use an icing spatula to spread mixture over the puff pastry leaving a half in border around the edge to create a crust.
10. Top with reserved mushroom slices.
11. Bake 20 minutes. It can be cut in any shape that suits your use.
Happy almost Thanksgiving!
In honor of the San Francisco Giants’ World Series Championship we are saluting the team with one of the more unique stadium foods, iconic to the city as well as the feasting fans, clam chowder. As San Franciscans can tell you the only way to eat clam chowder is out of a sourdough bread bowl and that’s exactly how it is served at AT&T Park, home of the Giants. My last visit to San Fran wasn’t complete until I had shared (who am I kidding, we did NOT share) a bowl of this delicious soup with LPJ CEO, Miriam Zelinsky.
Cold weather has set in just in time to make soup. Ever since I left home, I also left behind the world of canned soup. Opening a tin can and dumping pre-made soup into a pot holds no pleasure for me now after the many pots of soup I have made. Formulating flavors, simmering slowly, and finally sipping steamy soup on chilly autumn days is the kind of “stop and smell the roses” attitude I want after the grind of a crazy work week. And while I love soup, a big pot of it doesn’t really appeal because, well, leftovers, GAG! So here we have scaled down a classic version of the clam chowder from 10 servings to two. Bread bowl or not this clam chowder will have baseball fans all over the country lamenting the fact that they too can’t call the Giants their home team.
Clam Chowder for Two
2 medium sourdough boules (1 large if you want to share with your companion)
2 bottles clam juice
½ cup chopped cooked clams (canned or fresh)
2-3 small red potatoes, peeled and cubed
¼ cup of salt pork, finely diced
1 small onion, chopped
1 ½ tbsp butter
3 tbsp flour
1 ½ cups half and half or whole milk or a combination of the two
salt and pepper to taste
Optional: parsley flakes, Worcestershire sauce or hot sauce as condiments
October marks the 80th birthday of the Bloody Mary. It's no secret that the Bloody Mary is my favorite drink and that my birthday is also in October. Coincidence? I think not! So, to pay homage to this great drink, we raise our glasses and will don our "Sunday Funday" tie as we celebrate the Bloody Mary during this month and beyond!
Check out Town and Country's article here.