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The Monte Freaking Cristo #SeriousSandwich

This sandwich made me feel like a Rock Star!! If you are new to my blog, I have not been cooking long at all so there are a lot of things I have never done, even the basics! It has definitely been part of the challenge and fun of blogging, learning something new! I have come a long way since I started my blog and have been having so much fun along the way. I especially love this cook along! The #SeriousSandwich Bloggers have been so awesome and Emeril is amazing! Everything in this book looks so good and isn’t crazy complicated!

Click on the cover to order your copy.

One of my all time favorites sandwiches is the Monte Cristo! So for me to make one at home, build, bread, fry and serve, well it was freaking awesome! I was so happy to have this delicious meal at home. My husband and I used to go to one of our favorite local Irish places on Sunday’s and I would always get the Monte Cristo…I haven’t had one in years since we’ve moved!!! Now I can make them whenever I want, muaaaaahhhh. I actually want to throw a brunch just to show off my new frying skills. I’d have these ready to go and then fry them up fresh for my guests. Bloody Mary’s of course are optional 😉

I have never made a Monte Cristo before and I have Emeril to thank for it 🙂 I will definitely be making these again!!  Thank you Emeril for making me a Rock Star in my own Kitchen.

Emeril was so kind, we were all able to ask him some questions. I feel so honored to have him reading what I am writing and taking the time to answer some questions so we can all get to know him better. Thank you so much Emeril for taking the time to answer these!!! Made my day, shoot my month!!

Question #1

In your awesome new book, Emeril’s Kicked-Up Sandwiches, what is your favorite sandwich?

A: That’s a tough one. So many of them have special places in my heart. For instance, the Eggplant Muffulletta and the Roast Beef “Debris” Po’boy both remind me of my earliest days in New Orleans. Then there’s the Columbia Street Grinder, which was inspired from my childhood days growing up in New England. And you know, I am a real salmon-lover, so the Pan Roasted Salmon with Shaved Fennel, Oven-Roasted Tomatoes and Lemony Ricotta Spread really speaks to me. And then there’s the Porchetta…

Question #2

What was your very first job that was food related?

A: I worked in a Portuguese bakery in my home town of Fall River Massachusetts when I was still a young boy in school. It was a pivotal moment for me in terms of changing my direction in life.

Question #3

I would love to know what it is like to be at home with Emeril, what is a favorite Go-To, quick and easy meal…?

A: I am all about quick and easy when at home cooking for my wife and kids – one of our favorite things to do at home is a quick fried rice. You can use what you find in the fridge, add bits of leftover roast meats, poultry, vegetables, etc., and you’ve got a complete meal. My wife is a real seafood lover and so we often prepare very simply sautéed fish with quick pan sauces and simply steamed veggies. Of course my kids love pasta and so that shows up on the menu a lot as well.

Question #4

Where do you go for inspiration? For example, the Pork Rillette on Pumpernickel with watercress and fig vinaigrette…YUM!! How did you come up with that sandwich?

A: Well, you know, pork rillette is something that we have often in the restaurants and we use it as little amuse portions when folks sit down to look at the menu. It wasn’t much of a stretch to make a sandwich out of it since it is often served with mustard, pickles, and toast points. The fig vinaigrette, well, everyone knows that pork and fruit is a wonderful combination! Plus I just love figs.

Question #5

What does the refrigeration process do to let’s say the monte cristo or the chocolate wafers?

A: The monte cristo can be refrigerated before being battered and fried, but I really don’t think it’s a sandwich that would be very good reheated…most fried foods are best enjoyed just after being made. The chocolate wafer cookies really don’t need to be refrigerated. I have made them and kept them in paper pastry boxes for several days with no problem. The fudgy centers are fine at room temp, too.
                                                                                                                                                       

And those were my questions! I didn’t know what else to ask. I feel a little silly about the #4 now…I didn’t know that, see Emeril has taught me so much 🙂

I have two more questions to ask you Emeril. If you could meet and have a conversation anyone dead or alive who would it be and why?

When did you first say BAM?! 😉

Refrigerating my Cristos 🙂 This is seriously an awesome sandwich, you can prepare ahead of time and make fresh very quickly just warm up your oil. And who doesn’t like cooking with beer, I highly suggest drinking one while you are making this, you deserve it, Rock Star! At first I was struggling with the tongs and the frying but by the end I had three or four sammies in there and was frying up a storm. I used my hands to bread the sandwiches and drop them in though it was just easier, I used the tongs to remove and also to make sure they were completely fried. 

And the finished product. Better then in a restaurant and super fresh. Yum, yum, yum!

Thanks Emeril and Morrow Cookbooks for an awesome experience so far. Only 3 more Sandwiches to make for me and the cook along will be over, a little sad to have our #SeriousSandwich blogging come to an  end. But…I’ll definitely be cooking more Emeril food and especially going to try out his quick fried rice suggestion! BAM!

Check out all the #SeriousSandwich Bloggers

It has been a pleasure blogging with you all!! 🙂
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#SundaySupper Hot Dr. Pepper with Lemon #FamilyTradition #ComfortFood

I love this weeks theme for the #SundaySupper. Who doesn’t love comfort food! The first thing I thought of for this though is a beverage. This is always a surprising drink for our guests during the holidays or fall. And I am actually not sure which side of the family did it first, both sides make it. I have many memories of my dad making us Hot Dr. Pepper and also my grandma on my moms side. I never wanted mine with lemon when I was little but now it is an absolute MUST! We usually would serve this as an after dinner treat, when the fire was on and the kids were maybe playing or watching a movie. It seems like such a quiet time thing for me. I love the smell of the lemon with the sweet Dr. Pepper.

It is so easy, just pour a few cans into a pot on the stove and simmer until the carbonation has fizzled out .Then add a slice of lemon and serve.

If you like you can make it Irish by adding a shot of Whiskey. The Hubster being the Irishman he is of course was the one to discover this 😉

This Week’s Sunday Supper Recipes:

#SundaySupper Comfort Food |Soups

#SundaySupper Comfort Food  | Main Dish

#SundaySupper Comfort Food | Desserts

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog 

We would be honored to have you join us on Twitter throughout the day during #SundaySupper and have you share your favorite Comfort Food Recipes.  We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite Comfort Food Recipes. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them

I’ll Whip Something Up… #PastaPepperDinner

The Hubster called to check what was for dinner…so I said “I’ll Whip Something Up”. He said…hmmm okay, the curiosity was killing him already. I had a jar of sweet roasted peppers I had been wanting to use, so I grabbed them, some pasta, carrots, a bag of spinach, chicken pineapple hotdogs from Costco, and some mozzarella, why mozzarella because we had string cheese 🙂

Ingredients

  • 2 Cups Pasta
  • 1/3 Cups Cut up Baby Carrots
  • 2 Chicken Pineapple Hot Dogs
  • 1 bag of Spinach
  • 4 Roasted Red Peppers Cut into bite size pieces
  • 1/3 Cups Mozzarella Chunks
  • Olive Oil
  • Salt & Pepper

First I boiled me up some water and tossed them noodles and carrots in to get them cooking. After 5 minutes or so I tossed the dogs in. After those were cooked I drained the water and put the noodle mixture back into the pot. Added a little bit of Olive oil, lightly  covering the top…and added in the spinach, peppers and cheese then mixed until the cheese melted and the spinach wilted. Added in a little S&P. And topped with more pepper because the Hubster likes it that way and viola. Dinner was served, it was ready before he got home. The girls and I were outside welcoming him home, such a nice day!

The Finished Product 🙂

#SundaySupper Horchata Ice Cream con Churro Brownies #MexicanFiesta

In honor of Mexican Independence Day #SundaySupper is cooking a Mexican Fiesta! I absolutely LOVE Mexican Food. I immediately thought of Horchata. I love mine ice cold, on crushed ice. So what could be better then ice cold Hotchata…Ice Cream Hortchata! And of course you have to have a churro with Horchata but I wanted something a little different. I also am a brownie lover, a nice scoop of Ice Cream on top of a warm brownie is heavenly. So…brownie churros, brilliant am I right?! I mean I don’t want to brag but tooting my horn here…TOOT TOOT! I went to look up a recipe for them and there were none! They were only a dessert at a restaurant from what I could find. So that made it even more exciting…how exactly should I make these brownies? My hubby helped out with this one…we talked it over and came up with a plan, we’d make churro mix and swirl it through the brownie mix sounds easy enough. While we were shopping we saw snickerdoodle cookie mix. That’s basically what a churro is, sugar cookies, perfect! So we made the brownie mix and the cookie mix. Then rolled up the cookie dough and placed them into the brownies and topped them with a little cinnamon. Here is my instagram of the brownies. They smelled so good!!

I found the recipe for the Horchata Ice Cream on Tastebook. We didn’t make the horchata fresh, since it was like a four day process and required things like cheese clothes and such… We got regular Horchata from the grocery store in the refrigerated section, usually near the OJ. We simmered it down a little since the recipe called for a concentrated Horchata. The Ice Cream was so much easier then I thought it would be! Click on link above to follow recipe for Ice Cream. It was actually really easy!

The finished product was absolutely amazing! We topped it with sliced almonds and some cinnamon. The Horchata Ice Cream and the Brownies together was the perfect combination, I gobbled mine up so fast. It will definitely be a new family recipe! Crazy Kid loves the ice cream maker, rolling the dough and of course eating the tastiness.

 

Had to add one more picture…better lighting 😉

Join us around the family table this week for our #SundaySupper Mexican Fiesta – this is a party that you won’t want to miss.  We hope to inspire you with these mouthwatering recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern).

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our#SundaySupper Pinterest board and share them with all of our followers!

#SundaySupper Marinated Ginger Chicken & Spinach Salad

This is such an easy recipe and believe it or not, I have never marinated or grilled before!! I am not a cook by nature but I love food…so…Momma had to learn a thing or two and I have been having so much fun! Every week for #SundaySupper I am going to push myself to make an awesome meal. I love taking pictures and look forward to sharing my cooking experiences with you.

I typed “Marinated Ginger Chicken for the Grill” into google and I got exactly that from About.com. The recipe looked simple enough and I already knew the perfect salad to go with it.

Ingredients for the Ginger Marinade:

  • 1 1/2 pounds boneless chicken thighs, skin on or off
  • Marinade:
  • 8 TB red wine vinegar
  • 2 TB dark soy sauce
  • 2 TB light soy sauce (I used 4TB of the one pictured)
  • 2 TB Asian sesame oil
  • 2 TB grated fresh gingerroot
  • 2 tsp minced garlic
  • 2 scallions (green onions, spring onions), finely chopped
  • 2 tsp brown sugar
  • 1 tsp crushed red pepper, or to taste

I mixed it in a large bowl and soaked two large chicken breasts. I cut them in half, they were big ones! I let it marinate for about two hours before grilling.  About 15 minutes or so on each side on medium heat, or however you like your chicken. I prepared the salad when the chicken was on the grill.

Photo taken by Marian Rosenthal | MSR Photography

Mock Trader Joe’s Super Spinach Salad

  • Spinach
  • Quinoa
  • Shredded or grated carrots
  • Pumpkin seeds
  • Craisins
  • Edamame
  • Avocado
  • Cucumber
  • Ginger Pear Salad Dressing

Photo taken by Marian Rosenthal | MSR Photography

I love this salad so much I had to recreate it! It is actually why I wanted a Ginger Chicken Marinade because the ginger miso dressing that comes with the packaged salad is amazing! Knowing it would be super difficult to recreate the dressing, I opted for a store brand dressing that had ginger in it. I added some fresh veggies that aren’t normally in the salad, avocado and cucumber and let me tell you it was soooo good! Especially with the chicken on top, they go together perfectly. YUM! A Pear Martini in your other hand and you are ready for your BBQ.

The salad is really easy, just add in what you think is about right for the amount of extras for the spinach you need. I like a lot of ingredients so I like it heavy on seeds, craisins, etc. A little light on dressing. It was so good with the fresh avocado and cucumber added in! Very refreshing. I love Ginger, my new favorite cooking ingredient.

 Photo taken by Marian Rosenthal | MSR Photography

I will be posting the Peartini Recipe shortly…coming soon…

Be sure to check out more dishes as our Labor Day Cookout with #SundaySupper continues!

Labor Day Cookout Recipes:

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings byENOFYLZ