Ric Orlando's Super Sandwich Recipes: Pain au Chocolate Redux


Pain au Chocolat Redux

Ah, yes, a chocolate sandwich! Why not? The French know what is good! Do it!

Serves 4

Tender baguette
4 Chocolate bars of your choice (or really good quality chocolate, in general)
Butter
Fresh strawberries, sliced (optional)

Preheat oven to 350 F. Cut the baguette open on one side and smear with butter. Stuff in that chocolate bar and the berries. Bake 5 minutes.
Eat.
Smile.
Serve with French roast coffee if you can!

:D



Ric Orlando Super Sandwich Recipes, Soft Shell Crab Sandwich!


Soft Shell Crab Bun with horseradish slaw and pickle mayo
A fried softie sandwich hits my Connecticut roots with and anvil!
It was one of my first forays into seasonal food. When Chick’s in West Haven had ‘em, you just got the crab sandwich! Crispy, salty, juice, awesome!!
This is best served on a mushy, soft potato roll, but and bun will do!

For the slaw
2 cups shredded cabbage
½ cup grated carrot
1 small onion, grated

dressing
1 tsp coriander seed
4 tbls sugar
1 tsp salt
4 tbls cider vinegar
4 tbls horseradish
2 tbls Dijon
4 tbls veg oil
Whisk together the dressing and pour over veggies. Squish together well with your hands.

For the mayo
1 cup mayo
¼ cup grainy mustard
½ cup sweet pickles, chopped
1 tsp chile powder

Whisk together

For the crabs
Veg oil for frying
Milk
Flour
Cornmeal
Salt
Pepper
Cayenne
Mix the cornmeal and flour 50/50
Season with salt and pepper
Add a pinch of cayenne for good luck.

Clean crabs by removing the eyes and the “gills”.
Put into a bowl and cover with milk. They can stay like this refrigerated for up to two days without a loss in quality.

Have a lid or screen handy as crabs like to pop.
In a heavy skillet, heat on half inch of veg oil until 350 (hot!).
Dredge crabs in flour/cornmeal mixture. Carefully pan fry, turning after about 1 ½ minutes. They cook fast, 2 and a half minutes total, depending upon he size. Bigger crabs may take a little longer.


Ric orlando Super Sandwich Recipes, Triple mushroom and goat cheese melt!


Triple Mushroom Melt w local goat cheese and greens 
This is a nice vegetarian alternative and can be vegan if you choose to use vegan bread and vegan cheese alternative.
The meatiness of the mushrooms makes for a super satisfying sandwich even for a carnivore!

Makes 4
8 slices hearty whole grain bread.
4 oz white mushrooms
4 portabello mushrooms
4 oz oyster or shiitake mushrooms
olive oil as needed
salt and pepper
¼ cup chipotle mayo
8 oz goat cheese
olive oil
1 cup arugula or chicory
fresh herbs like thyme, chives or rosemary
Preheat oven to 350

For the mushrooms.
Cut the mushrooms into thick but bite sized pieces, removing any tough stems
Put in a mixing bowl and toss with enough oil to coat all of the mushrooms and make then shiny.  Season generously with salt and fresh pepper.
Lay on a cookie sheet and roast for 15 minutes or until golden brown and meaty looking.
Strain off oil and reserve oil and roasting pan.

For the goat cheese
Put in food processor with a teaspoon of herbs and the reserved oil from roasting the mushrooms.
Whip until light and fluffy. Reserve.

Put the bread slices on the used cookie sheet.
Mound the mushrooms of half of the bread slices and smear the other half with goat cheese.
Bake for 5 minutes or just until warm.

To assemble
The bread with the shrooms goes on he bottom.
Then some greens
Then top with he goat cheese smeared bread.
Go!

>Note that all of the sauces will make more than you think you need, but chances are you’ll need them again in a few days for other purposes. Store leftovers covered, in the fridge, for up to two weeks.

Super Sandwiches! Ric Orlando Breakfast Bahn Mi Recipe


#1 Breakfast Bahn Mi with sweet chili bacon and eggs
Bahn Mi is actually the name of the French bread used on a delish, refreshing Vietnamese sandwich. A classic filling pate and roast pork, but here are many variation. This is a riff on a Bahn Mi I once had in Boston for breakfast. The sweet carrot-daikon pickle, homemade mayo and the fresh cilantro are what put this over the top.
Serves 4
I French Baguette or 4 “Demi Baguettes”
8 eggs, scrambled
bacon fat or veg oil
salt
white pepper
8 strips of bacon
2 tbls sweet chile sauce
ho’made mayo ( recipe below)
soy sauce
Carrot daikon pickles (recipe below)
Cilantro, in small sprigs
2 fresh jalapenos, seeded and cut into thin strips

Preheat oven to 400
The bacon:
Lay bacon flat on a cookie sheet. Bake for 6-7 minutes (set timer!)
Check for doneness. It should be firm but not overly dark. It will stiffen as it cools!
When the bacon is sufficiently golden, remove from oven. Carefully pour off fat into a suitable receptacle and  reserve for later use. Use a paper towel to blot off bacon, mopping up as much of he fat as you can. Brush lightly with sweet chili sauce. {put back in oven for only one more minute! Remove and cool.
The Salad:
Carrot Daikon Pickles
Makes about 3 cups                                                                                                                                           1 large carrot, peeled and cut into matchsticks
1 pound daikon, peeled and cut into matchsticks
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1  1/4 cups distilled white vinegar
1 cup lukewarm water
Massage the veggies with the salt and two teaspoons of sugar until begin to give off water and are bendable without breaking, about three minutes. Then, rinse very well under cold running water. Mix the ½ cup of sugar, vinegar and warm water to dissolve the sugar. Pour over the veggies. Yummy
The Mayo:
Basic Mayonnaise
4 egg yolks
1/2 teaspoon salt
1 teaspoon Dijon mustard (optional)
1 tablespoon fresh lemon juice
2 teaspoons unseasoned rice or white wine vinegar
1 1/2 cup neutral flavored vegetable oil
Put the egg yolks, salt, mustard, lemon juice, and vinegar in the food processor. Whip up well to aerate and combine.
Pour the oil through the feed tube in a thin (steady stream until completely incorporated. The mixture will thicken as the oil gets worked in, and it will become super thick and creamy.

The Eggs
Season the eggs with a pinch of salt and white pepper.
Use a large non stick skillet.
Heat bacon fat or vegetable oil over medium heat until shimmering and pour in half of the eggs. Shake the pan to settle the eggs.  Cook one minute and carefully turn over. Remove pan from heat and allow residual heat to finish cooking the eggs.  Try not to brown the eggs.
Allow to cool. When cool, slice into rectangles, more or less for sandwiches.

To assemble your breakfast Bahn Mi---
Split baguette on one side and open it up
Fill with a few slice of “Omelette”, not too much and bacon. Drizzle with a little soy sauce.
Top with pickle salad, julienne jalapenos and sprigs of cilantro.
Enjoy a refreshing egg sandwich anytime!

>Note that all of the sauces will make more than you think you need, but chances are you’ll need them again in a few days for other purposes. Store leftovers covered, in the fridge, for up to two weeks.




Super Sandwiches! Ric Orlando Cuban Sandwich Recipe


Real Deal Cubano Sandwich 
Ah –the Cubano Sandwich—so many bad ones are lurking out there! It is pathetic! Why do I say that? What makes a good Cuban Sandwich?
The pork is wrong! Most places serving Cubanos use pre roasted deli pork loin—this is just WRONG! In the dish well make a real “pernil” or Latin style pork picnic roast that will make our Cubanos rock! Remember you also need soft, spongy white bread for this—the kind of bread I usually shy away from.
Serves 4
3 limes
4 soft white sandwich buns
2 Lbs. Latin style roast pork
Swiss cheese
pickles
green olives
1 lb sliced ham
¼ cup stuffed Manzanilla olives
1 stick butter
garlic garlic garlic
2 tsp annatto

For the pork.
Preheat oven to 300
I medium pork shoulder “picnic”, skin on
Lime juice
Salt and pepper
6 cloves  garlic sliced thin
¼ cup mustard
¼ cup mayo
Wash the pork with lime juice.
Stab it all around about 20-30 times
Stuff each slit with slices of garlic.
Rub the entre roast generously with salt and pepper.
Put in oven and slowly roast for about 20 minutes per pound.
At 2 hours, turn oven down to 250. check your pork, the skin should be golden. If it is getting too brown, tent with foil and turn down oven.

Annatto-garlic butter
1 stick unsalted butter
6 tbls vegetable oil
2 tsp annatto
¼ cup minced garlic
2 tsp oregano
Heat annatto and oil in a small pan.
As the oil heats the annatto will turn the oil brick red.
Once the oil is red, remove from the stove, strain and discard the annatto and put in the food processor with butter and garlic. Whip it up.

Mustard-Mayo
Mix together.ha ha

Assembly
Split loaf all the way through
Layer in this order bottom to top…
Swiss cheese single layer
sliced pork roast
Swiss cheese
Chopped olives
Ham (folded/stacked)
Pickles
Swiss cheese
Mustard mayo

Rub sandwich all over with annatto-garlic butter
Cook in Panini press and flatten as you go until it is pretty flat considering all that is in there!