Archive for the ‘Sandwiches’ Category
So can we officially say summer has flown by so far? When we arrived in Indiana, I knew the next time I would get to see my parents was in August. Well, that went from feeling like forever to just two short weeks away; and with the amount of house “projects” we seem to have continuously going on (all my fault by the way :)) this summer has been kinda hectic…to say the least. But such is life, and to be honest, it is not in my personality to just let things around here take care of themselves. So, I was destined to take on everything seemingly at once the minute we bought a house; and in all honesty, I have really been enjoying seeing the progress we are making and all the potential this place has. Plus, all I have to do when I get a little tired or frustrated is transport myself back to one of our many great vacations and reminisce, which is exactly what I’m doing this week.
I’m assuming that many of you will or have taken at least one “trip” or vacation this summer, even if it was a small weekend getaway. Summer seems to be that time when jobs can be a bit more relaxed, the weather is nice, and those trips seem a bit more possible. Well, Adam and I are no different (perhaps we even take more trips than most), and we like to plan a few trips each year, not usually long, but just long enough to escape, relax, and try some amazing food we’ve seen in pop culture. I think a part of me has always had the travel bug (Adam definitely does!), so it is just one of those things we do whenever we can. But enough rambling…let me get to the point I was trying to make. With all the traveling we do, since starting PCC we typically plan our trips around places that will give us and "blog worthy" dining spots. So if you are traveling with us, be sure that we are going to eat our way through a city and have researched all of our possibilities thoroughly. 🙂
All of this brings me to this week’s feature restaurant on PCC. You all know that the point of PCC is to find those places we have seen featured in pop culture and give an honest review. So having planned our first trip to New Orleans 2 years ago, we knew a "must visit" spot was one we had just seen on Travel Channel’s "Man vs. Food" ‘New Orleans’ episode and had heard about from countless other sources. I’m referring, of course, to the the N’awlins landmark… Mother’s Restaurant. You can see why we knew we had to go…
“Man vs. Food” [Video]. (2009). Retrieved June 30, 2010, from“Man vs. Food” [Video]. (2009). Retrieved June 30, 2010, from
“Man vs. Food” [Video]. (2009). Retrieved July 22, 2010, from http://www.youtube.com/watch?v=RPeeIKWyQkI
If that video does not tempt you, I am not sure what will. Mother’s is not any fancy new Po-boy shop that has recently sprung up and is getting lots of hype…no sir. They have been serving up great sandwiches since 1938, which I would say at this point makes them an institution. Opened by Simon and Mary (Mother) Landry, people came from near and far (and still do) to get a taste of these simple yet delicious Po-boys, as well as their take on some of New Orleans’ favorites. In fact, so many people are coming to Mother’s that you can be guaranteed to wait in a hefty line each meal time; and since you’ve had time to think in that line, you best know what you want when you get to the front of that line, trust me…but we’ll get to that. 😉
Traditionally Mother’s was known for their ham. Later on, however, their roast beef began to gain a lot of notoriety for its juiciness and flavor; and it was these two simple meats that would later give birth to two of their most popular sandwiches…The "Ferdi Special" and "Debris Po-Boy." The Ferdi was actually named after a regular customer who one day decided he wanted both the ham and beef together… thus the Ferdi was born. The Debris was also a customer invention. You see, the roast beef is cooked and then sets in a gravy to stay moist and soak up all of the flavors of the seasoning. It is only cut right when you order that sandwich. Knowing this, the customer asked if he could have the little bits of meat that fell back into the gravy juices upon being cut, and the owner says to him, “You mean some of the debris?” This was only the beginning my friends!
As I mentioned, we had already put Mother’s on our radar screen and trip itinerary before our first visit to New Orleans. We knew it would be our lunch spot for our first full day, and let me tell you… it did not disappoint. We made the 10-minute hike from the French Quarter and knew we must have been approaching it when we saw a line stretched down the block. We quickly hopped in, perused a menu some women had printed, and decided on our order so we would be prepared, although it wasn’t much of a decision process. :) Now the way it all works is that the line slowly works its way through the front door and to the counter where your order is placed, and you better be ready because the girls at the counter are not the most patient and they expect you to be ready. In other words, probably best to know what you want and not have any questions…could get a little hostile. After you order, by the time you have wrapped around to the cash register, your order is ready. Someone will then seat you at an available table. What is so deceiving about this place is it appears upon first glance to be very small. However, they have a large back room filled with tables, so there is plenty of room, although they are typically packed full.
Anyway, after about an hour, we made it to the counter and Adam’s order was a no-brainer…debris Po-Boy, pure and simple. I mean old boy couldn’t shut-up about it prior, so there was no chance of anything else. 🙂 I, on the other hand, faltered slightly when seeing the large menu overhead, but in the end went with the same, including a small piece of their ham…after all, it is what they’re known for, and it’s on the friggin’ sign for cryin’ out loud! Had to do it, right? Also, we got a side of the sausage, because seeing it in the line it looked crazy good.
A little confession…these pictures are all actually from our second visit to New Orleans a year later (this past May). Although this past trip we didn’t eat there, they let me come in when they were closing so I could snap some shots since I didn’t take any on our first trip. I did this so you can at least get a sense of this place, even though it was nowhere near as crowded as a typical lunch rush would be.
But back to our story…after we were seated, we looked down at our mouth watering sandwich choices and dug right in. What make these Po-boys so great is that though are simple and not a lot of fuss, they are dripping with wonderful flavor. The debris is somewhat messy because they dip the whole thing, bread and all, into that gravy, but that is what makes it all the more delicious!
Unfortunately, the ham and sausage were nothing to write home (or too much in this blog ;)) about, but that didn’t matter much, because the Debris totally made up for it…worth every ooey-gooey bite if you ask me. We were both so hungry it didn’t take us long to chow these down and enjoy every possible morsel, extra debris and all…and the fact that you just kept wanting more of that flavor helped. So if you are looking for a top-notch sandwich and a place that serves up New Orleans history in a non-stuffy atmosphere, Mother’s is certainly the place that won’t disappoint. So if you are traveling to New Orleans and want a po’ boy, Mother’s is your best bet!
SIGNATURE DISH: Although Mother’s Restaurant serves up a variety of New Orleans’ style fare, they are truly known for their signature ham and Po-boys, especially their Ferdi Special and the Debris. These typical sub-type sandwiches are their staple and seem to be what is drawing in the crowd.
TASTE: You can say it is just a sub sandwich, but that wouldn’t come close to being accurate about the Debris Po-boy. This ain’t no regular sub or even Po-boy for that matter. The amount of flavor and seasoning they are able to infuse into the roast beef and gravy drippings is simply amazing! And sometimes simple bread, condiments, and meat are all you need to be good; and in this case, they have mastered this art. The debris was out of this world – melt in your mouth tender, and by soaking that bread, each bite just gave you a dose of that wonderful flavor. As for the other items, I can only speak to the ham and sausage…which I don’t think I’d order again on their own.
AMBIANCE: They aren’t worried about fussiness or wowing you with their décor. In fact, one might say that with the bright fluorescent lights, stark surroundings, and dingy floors, it borders on the feel of an old school cafeteria. But who cares…I think that’s part of the charm. You look around and this seems to bother no one. None of the hundreds that pack this place every day are here for a pretty/dainty place to eat some fancy chefs version of gourmet…rather they are here simply for delicious food and unpretentious surroundings. So if you are in need of fancy diggs, this is not your kind of Big Easy joint.
PRICE: Here is where I have a little bone of contention with Mother’s. Their prices (I felt) were a bit steep. With a debris Po-boy coming in at $10, I thought that was sort of expensive for what it is. Now don’t get me wrong…it’s delicious and I would likely pay the price again, which is probably why they can have their prices where they do…people will pay for it. However, I was just surprised given that we ordered our lunch was just over $40. I guess that’s the Big Easy for ya…it’s expensive anywhere you go.
SERVICE: The line was a bit much, especially given all the places to eat in New Orleans. However, it was totally worth it, and we were treated nicely by everyone, even the servers behind the counters who are notoriously impatient when you order. Although we could tell they were trying to move us through quick, they were kind and helpful. What can I say…they seem to run a real smooth ship and are able to get people in and out fairly quickly and without issue. Also, I was very impressed and thankful for how they allowed me to come in after hours and chat with everyone and take pictures. It was customer service at its finest, and top notch in my book.
Looking back, we should have probably eaten there again last May…seeing as how many of the meals we tried this last time didn’t quite live up to the hype. Oh well, that’s why I do this…to find out the real truth about these places and see if they are truly worthy. Mother’s Restaurant…worthy it was. 4 ‘Little Piggies.’
This weekend marks the 136th running of the ‘Kentucky Derby,’ an event that carries a great deal of history, luster, and magic. This event (and I do mean EVENT) has always been a special one for my mom’s side of the family. Growing up in Louisville, this annual “Run for the Roses” was always a big deal, so much so that my grandma would host Derby parties each year and collected the commemorative ‘Derby’ glassware put out each year (which I now have in my possession ;)). To be honest, until a few years ago, I really had no clue how special this event really was more so than any other horserace. However, I’ve since learned the how grand of an event the ‘Derby’ truly is, and that includes the cuisine….mint juleps, thoroughbred pie, and this month’s ‘Recipe of the Month’…Kentucky Hot Brown.
This sandwich originated in the heart of Derby nation (Louisville) at the famed Brown Hotel (thus the name of the sandwich) in 1926 by Fred K. Schmidt as an alternative to the ham and egg late night suppers he regularly served his patrons, and is unlike any other sandwich you have ever seen! It is big, gooey, cheesy, and one “hot mess”…but we’ll get to that. It’s come to gain a lot of notoriety by Kentucky natives, and they’ll be sure to tell you the “right” way to make it and what exactly belongs on it. That kind of notoriety alone makes this sandwich pop culture worthy. However, when celebrity chef and all around “Food Network” icon Bobby Flay visited the famed Brown Hotel and challenged them to a Hot Brown Throwdown!, we knew that his recipe would be the pop culture cuisine item to try and recreate.
Therefore, without further adieu…I bring you Bobby Flay’s Kentucky Hot Browns, complete with a vintage “Louisville Stoneware” Hot Brown Platter.
Kentucky Hot Browns
Recipe courtesy Bobby Flay, 2007
- Prep Time:
- 15 min
- Inactive Prep Time:
- —
- Cook Time:
- 1 hr 30 min
- Level:
- Intermediate
- Serves:
- 4 servings
Ingredients
For the turkey:
- 1 turkey breast, about 4 to 5 pounds
- 4 tablespoons unsalted soft butter
- Salt and freshly ground black pepper
For the sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 2 cups grated sharp white Cheddar
- 1/4 cup grated Parmesan
- Pinch freshly ground nutmeg
- Salt and freshly ground black pepper
For the egg bread:
- 4 large eggs
- 1/4 cup milk
- Salt
- 8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
- 4 tablespoons butter
- 4 tablespoons vegetable oil
For assembly:
- Egg battered bread
- Roasted turkey breast, sliced into 1/4-inch thick slices
- 3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
- 1 1/2 cups grated sharp white Cheddar
- 1/2 cup freshly grated Parmesan
- 16 thick slices slab bacon, cooked until crisp
- Finely chopped fresh chives
- Finely chopped fresh flat-leaf parsley
For the turkey:
Directions
Preheat oven to 425 degrees F.
Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
For the sauce:
Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
For the egg bread:
Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
For assembly:
Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.
*I chose to cut this recipe in half since it would just be the two of us and I knew this recipe makes a lot.
The first task I had to tackle was cooking the turkey for the sandwich. This required buttering and salting the bird and roasting that bad boy for about two hours. Next up, while the turkey was roasting, I worked on prepping the other items required for the compilation of the sandwich itself. This required cooking the bacon, whipping up the cheese sauce, and making the egg bread…
I will admit while the turkey was in the oven, I was definitely busy. When I am cooking a new recipe or one that I have not just improvised, it takes me awhile to both read all of the instructions and prepare the ingredients. Although none of the pieces were necessarily hard to whip together, they all just required various ingredients, dishes, and prep. Plus…I’m sort of a messy cook. So while that turkey was cooking, I stayed pretty busy getting everything prepped so that when it was finished I would easily be able to assemble the sandwich and pop it in the oven. I knew my man would be hungry when he got home from work and would want it ready! 🙂 2 hours later this emerged…
Yes that’s right, I cooked a whole turkey. One, we wanted the dish to be authentic; and two, I love it for leftover sandwiches! However, given that I roasted that little 6-pound bad boy, I then had to tackle the art of carving, something I will continue to leave to Adam, as I do not seem to be gifted in that area (when I was all done I just ripped off all the remaining meat to save haha). 🙂
…and as you can see, when my wonderful husband (Adam) got home, he was even kind enough to snap a few candid shots of me wrestling with the various ingredients. Please disregard the fact that I am still in my gym clothes, sweaty and totally gross. But hey…that’s me…take it or leave it! I am no Giada in the kitchen:)
Nice shorts huh? 🙂 Anywho…after all that prep, it was time to assemble the masterpiece: 2 slices of the egg bread, 2-3 slices of roasted turkey, 2-3 slices of tomato (slightly grilled), then slathered with the special cheese sauce…
Finally, I covered the monstrosity with more grated cheese and placed it under the broiler to get “brown” and bubbly; and that is exactly what it got…
At the end, you top this bubbly, hot, gooey, cheesy brown mess with 2 slices of bacon on each piece and sprinkle with chives and parsley. When all is said and done, you present your eagerly awaiting husband with one “Hot Brown”…
Let’s say it all together…Cheesy Goodness! Now, I will admit right away…I only took one bite of this dish and promptly ate my turkey over a spinach salad. 🙂 After spending all this time to prepare the dish I just was no longer interested in eating it, as well as we are headed to New Orleans in a week and I am saving all the room I have to enjoy that trip. But the one bite I did have was very delicious. Adam really enjoyed it, as well; and he was so full after just one slice of the sandwich, he decided to save the rest. This half of the recipe actually would have created 2 more full slices, but we opted not to make them since he was the only one eating the dish.
So how do I rate Bobby Flay’s version of this Kentucky classic for all you home cooks out there? For starters, make sure you get the right bacon…don’t scrimp to save a buck. Evidently, you get what you pay for with bacon; and I will never again scrimp and buy the value brand. it was all fat, cooked horribly, and although tasted fine, it did not look pretty. So seeing that this dish was actually pretty inexpensive to put together (roughly $30 all together with the turkey; $5 per person based on the recipe), spend the extra “cheese” on some good bacon. Additionally, I think the serving size was more than enough than what was mentioned in the recipe. Adam could only eat half of a serving, so I think this recipe could easily feed plenty and even allows for left-overs.
As for easy this dish was to prepare…although Mr. Flay lists this dish as needing an intermediate cooking level, it required a bit of work for the first time out. This is not to say it wouldn’t be easier my next time around; but for an initial recipe, be prepared for a bit more of a challenge that ‘intermediate.’ To help matters, I think the roast turkey could be easily subbed with deli turkey. Beyond that, feel free to send some questions my way and I could give you an easy tutorial on the turkey part…which brings me me to practicality. I knew I was prepping to make this dish, so I was well prepared for the task. But on a night where one might be trying to “whip up” some quick sandwiches for dinner, this may not be the way to go. It does require a bit more work, so for the average person on any given night, this may not be the right recipe. Still, if you have time to plan it out and prepare Hot Browns for a special occasion, the taste is worth the work. I think it is safe to assume with that combo of flavors and cheesiness, it was a win win in our book! So with all that in mind…I give Bobby Flay’s Kentucky Hot Browns a 4 Little Piggies. FINALLY…A RECIPE THAT WORKED! 🙂
Back in Chicago for this week’s restaurant; and I think by now you all know I have a special love for Chicago and will likely go back at any chance I can get, not only to visit the places I know and love, but also to find new gems to experience for the first time. This next spot is the later, and it is definitely a gem…or priceless antique to be sure. This week’s PCC review is of Chicago’s rustic hot spot, The Silver Palm. This hot spot that feels like a classic beatnik local hangout with the mood to match is truly a must see, and I am so glad Adam stumbled upon it while watching Anthony Bourdain’s “No Reservations” on The Travel Channel; and like he often does, he insisted we go there! :). Lucky for him, we learned about this place only weeks before going back up north for the holidays, and we already had a weekend stop-over planned on our ‘ol stomping grounds. Well, he was on to something, because these “little piggies” definitely made me go “Wee, wee, wee” (That will make sense soon. I recommend watching Anthony down below explain). 😉
No Reservations Chicago [Video]. (2009). Retrieved March 9, 2010, from http://www.youtube.com/watch?v=jL9mx8haGFo
Well, after watching that clip the first time, I was very intrigued, and for a couple of reasons. One, I had never heard of this place while living there. Two, it is LITERALLY an old train car that you are dining in (I mean cool!); and Three, the food looked amazing on TV, so holding with the bottom line of PCC, I had to check it out for myself and see if it was just a little creative television and lens work.
So, the day after New Year’s, a big group of us ventured to out into the bitter Chicago cold to see if Anthony was telling the truth. Well, it is definitely a real train car, a 1947 dining car from an original train to be exact. You can read about the bio of the train here. Opened in 2003, the Silver Palm is adjacent to the Matchbox (same owners), a bar whose name is very fitting and quite popular in the River West section of Chicago. But back to the restaurant,…the train car itself is attached to a two story brick building that holds another bar and small seating area at the front; and as you move to the back, into the car itself, this is the view…
Image source:http://www.thesilverpalmrestaurant.com/AboutUs.html
After reading up on this spot, we thought making a reservation was likely going to be our best option, due to the size (notice from above :)), it being the weekend, and seeing as it had just been featured on a very popular show, we knew it would be buzzing with other foodies. Also, we were meeting a few friends there (Aaron, Cassie, and her boyfriend Eric), which made it more imperative to make a reservation; and it is a good thing that we did, because this place was packed!!! And so much so (which is the funniest part), that we couldn’t even all sit together! Although we knew it was literally a train car, we had not taken into account that it was just that…A TRAIN CAR!!!…meaning small stationary tables that only can seat four to a table. This is not good news for you larger parties/families out there; and needless to say, we had to split our party. It all worked out, however, because they just sat us across from one another. The boys on one side; and I was able to catch up with my girlfriend from college at the other table (Hey Cassie! ;)).
If I’m being honest, Adam was looking forward to this spot a lot more than I was. Don’t get me wrong, I was excited to check it out, but he was REALLY excited to try the infamous “Three Little Piggies” sandwich he saw Anthony Bourdain devour. I, on the other hand, was more excited to get together with our friends and dine in a train car parked on the city streets of Chicago. I mean…cool!!!
I know…I know, right about now you are all probably wondering if this is the same girl who has raved about dish after crazy dish on here. However (and I feel bad admitting to this), we happened to visit this spot the same day we had eaten Giordano’s, and the day after eating at Lucky’s Sandwich Co., so needless to say I was already feeling a bit stuffed! I had the best intentions of ordering something decadent, but my stomach just was not going to have it. So, I went with one of my standard fall-back orders, the French onion soup with a side of roasted veggies. I know…boring, but hey….it was all I could handle.
The soup was not out of this world, but still tasty. It’s hard to impress me with French-onion, but it’s a bit like pizza…even when it’s not that good, it’s still good and I’ll always have some :). The veggies, on the other hand, outta this world good! I realize that is something very difficult to say about something as simple as vegetables, but these carrots, parsnips, and potatoes were all caramelized in their own sweetness and salted to perfection. Ummm…yummy!
Adam, as I mentioned earlier, had his heart set on that “Three Little Piggies,” sandwich. In fact, all of the guys did. However, Adam and Aaron had a hard time making up their mind, because the minute they saw the menu, there was one other item that they both wanted, a favorite of theirs….the duck sandwich (fried in duck fat no less ;)). Their solution, they decided to order both and split the “Piggies” and Duck Club Sandwich. In their minds…the best of both worlds…Pig and Duck…perfect 🙂 (That is the “Three Little Piggies” below).
Image source:http://www.thesilverpalmrestaurant.com/AboutUs.html
Unfortunately I don’t have a pic of the duck club sandwich to show you (it did look really good), but if that “Piggy” above does not entice you to want to take a bite, I don’t know what does; and the boys certainly seemed to enjoy it!
Of course, being the loving husband that he is ;), he was nice enough to share a bite of his half of the sandwich with me; and I will also contest, it was pretty dang good! If we are ever lucky enough to visit the The Silver Palm again and I am not uber stuffed, I hope to order that lovely heart attack on a plate for myself . 🙂
Following dinner we were able to hang out in the lovely bar area up front and then moved down to the Matchbox (and definitely a deserving name. The door even bumped into bar-stool it was so small! :)) It was just such a fun and laid back environment, accompanied by a never ending loop of Fleetwood Mac (I love them!) and one bottle of wine too many, that we did not want to leave. Heck even another friend, BJ, met us later and joined in on the fun!
Being so freaking cold that night in Chicago and not wanting to venture out anywhere else, this place turned out to be the perfect spot to hole up, enjoy one another’s company, some wine, and our last night in Chicago. Like almost every restaurant featured on Pop Culture Cuisine, The Silver Palm is no different in that it has a signature dish, which 9 times out of 10, is the main reason why we visit. In this instance that dish was the “Three Little Piggies” Sandwich, and in all of our opinions (all us had at least a bite) it was a real winner and tasted delicious. The ambiance was unique, original, and oh so cool. I mean seriously…eating in a train dining car parked on the streets of Chicago is pretty unreal. The only draw-backs were actually as a result of this place being an actual dining car. It was very cramped and on a cold winter night, the lack of insulation made it really cold. Additionally, we really enjoyed talking with our waitress throughout the entire night and she was very attentive.
This restaurant and its kitchen are very narrow, which made the food service very slow. Remember…, think train car, which does not leave tons and tons of space for easy or quick preparation. But, although it was very slow getting the food, no one seemed to mind. We were all enjoying the experience and conversation so much it did not seem to bother anyone. Just know, if you are hoping to grab a “quick bite,” this is not the spot. Finally, the cost of everything was pretty reasonable, especially considering we were dining in downtown Chicago. Entrees range from $12-25 and sandwiches from $7-12; and I felt a lot of dishes seemed more high-end than just regular ol’ diner sandwiches, so I’d say they are worth a bit more. The only bad spot (and this is Adam speaking ;)) was that there were no free re-fills on Diet Coke; and he had to pay for a bunch! That all being said…, I give The Silver Palm 4 Little Piggies.
