Demand & Supply

One thing about my local grocery store is that they rarely stock ground lamb. Sometimes around Easter I can get it but most of the year – very tough to find. Since I live in the metroboston area my “local” grocery store that is only 2 blocks from me is not my only option. I can get in the car and actually drive about 2 miles to another grocery store that is much more diverse in their meat selection and they reliably supply ground lamb any time of the year due to the demand created by the crowd that shops there.

However for the last 6 weeks or so that hasn’t been possible because the store has all but shut down.

Call it a Greek tragedy or maybe just a family feud, but obviously I must be talking about Market Basket!

While they were closed/striking the other, closer grocery store decided to step up its service and selection – a fact that I appreciated since they are only 2 blocks away. That is how I happened upon the ground lamb one day. And well-priced to boot! That immediately became the catalyst for lamb burgers on the grill.

closeup burger

Seeing that it was lamb, it definitely needed a homemade Tzatziki sauce (made of yogurt, cucumbers, garlic, lemon etc) to bring it to perfection. Served along with a side salad made simply of tricolor garden cherry tomatoes and crumbled feta with a drizzle of good olive oil, salt and fresh cracked pepper.

While I am excited that the folks at Market Basket won their battle, and soon I will be shopping there again, I am interested to see if my closer, local market continues to supply the demand, even if the demand dwindles – probably not. But it was yummy and close by while it lasted!

lamb burger dish Production Notes

I simply mixed in a heaping teaspoon of Penzeys Lamb Seasoning per pound of meat along with a teaspoon of salt at the same ratio and formed patties perfectly sized for grilled English muffins.  Use more seasoning if you want things a little zestier but I wanted the flavor and richness of the meat to shine through.

(and no I didn’t receive any compensation from Penzeys for mentioning their product but if they are reading they can feel free to send me some product!)

Sandwich Loaf

Sometimes you want to skip right over the meatloaf dinner and go straight to the sandwich. In the summer you definitely want to go right to the sandwich because nobody really craves meatloaf and mashed potato dinners in July.

Just cold meat loaf sandwiches with ketchup on toasted bread.

meatloaf sandwich

So that is what I made.

I actually mix the meatloaf and try to bake it either later in the evening when the day (and therefore my kitchen) has cooled down a bit or if you are a morning person you could make and bake in the cool morning hours before it gets too hot.

Either way its nice to have a small meatloaf in the fridge for those sandwiches.

Standard Operating Meatloaf Procedure

Standard Operating Meatloaf Procedure

 

I usually don’t get too crazy with meatloaf that is destined for sandwiches. Just ground beef, eggs, mustard and ketchup, chopped onions and herbs, breadcrumbs and a shot of Worcestershire sauce.  Mix and bake till cooked through and a little crusty on the edges. Good thing there are 2 end pieces and only 2 of us or there might be some arguing!

 

 

 

 

Cream Bread

Sometimes you stumble upon something so unique that you immediately and without any hesitation need to try it.

That’s how it was one Saturday morning when I wandered into D’Amici’s bakery. “what’s that round loaf of bread all about?” I asked. ‘cream bread’ was the answer. Apparently made with cream instead of eggs?? I am no bread maker and my mind was already racing with possibilities. I just had one wrapped up for me and ran home, stopping off only at the store to pick up a few ingredients…I had the perfect sandwich in mind.

cream bread

The bread has a really even, dense but tender “crumb” and a mild flavor. It’s like a really good quality white sandwich loaf.

 

…please meet the BEST patty melt you ever had:

patty melt

 

Caramelized onions, griddled beef patty, swiss cheese, griddled bread….. I can’t go on…

I have to go recreate this meal again, NOW!

Show Me The Beef!

Sorry mom , but I love a good steak sandwich! And this one was made by my husband so I love it even more!

He started by marinating a London Broil cut overnight in one of those “flavor injector” packaged marinades. It must  a “guy thing” to use those, it just sounds masculine and impressive!

To prepare the sandwiches, he fired up the grill, cooked it perfectly, sliced it thin and added some grilled mushrooms as well before piling it all onto some toasted, cheesy-topped “scali” bread!

open face steak sandwich

The only way this sandwich could be better is with some juicy sliced garden tomatoes

Neighbors

Isn’t it amazing how great neighbors can make all the difference?

Not only can I depend on them for great conversation over the fence, help snow-blowing the driveway, great cupcakes or the comfort in the knowledge that they would call the fire department should they see smoke, but recently… dinner. And not just any dinner. Home-smoked sausage and kielbasa, with sautéed peppers, and rolls to put it all on!  All packaged and waiting for me after a long day at work!

neighbor dinner

Notice they even put up the flag on the box to alert us of our “special mail!”

My husband and I immediately assembled a sandwich and gobbled it down, forgetting to take another photo of the sandwich itself. But trust me, it was a looker!

THANK YOU GREAT NEIGHBORS!!

Be My Valentine

Some folks get flowers. Some get chocolates. Some just a card. Or maybe just something unexpected  – a dreaded task done for them around the house or maybe a nice dinner.

For me – it was a sandwich.

My husband knows the way to my heart is through my stomach and the best sandwich for me always involves beef and tomatoes! Of course it being February in New England – the tomatoes are fairly pathetic but any tomato is better than no tomato in my book.

Broiled Steaktips with tomatoes, spicy pepperoncini rings and crumbled feta

Broiled Steaktips with tomatoes, spicy pepperoncini rings and crumbled feta

For anybody following along…you might remember the last time I posted a love story about a very similar sandwich!

ok now you can bring on the chocolate……

Hot Sauce And Cereal

Sounds weird, but not what you think…

Corn-flake fried chicken tenders flavored with Frank’s® Buffalo Wing Sauce!

Served with homemade diner style mac-n-cheese and bleu cheese dressing for dipping.

SO YUMMY if I say so myself!

The whole thing started with a stroll thru the hot sauce aisle  – that started an immediate craving for wings. But being a bit lazy I decided that I didn’t want to deal with bones. So as I picked up some chicken tenders, I thought about how I would get a crisp exterior on them before tossing them in the tasty mix of hot sauce and margarine. (That’s tradition, don’t mess with tradition.)

As I was putting a box of corn flakes in the cart, I noticed on the back they had printed their recipe for “corn-flake” fried chicken. (If you haven’t tried this kind of fried chicken, try it.) So it was fate. I knew exactly how I would make my crisp chicken tenders. Buffalo-style.

I marinated my tenders in a mix of milk, hot sauce, salt and pepper. I think an hour is a minimum and longer would be better. Buttermilk would be good too, instead of milk, but who has that lying around?

Crush up plenty of corn flake cereal. It is good to have most of it pretty small, like bread crumbs, to get good coverage. But you also want some not as finely crushed so you have all the texture of the “crevices.” Now set up your stations: flour* – egg – crushed cereal. (standard breading technique, ya’ll) Tip: Let them rest on the rack for a few if you plan on shallow or deep-frying, so the coating can really adhere.

I was baking these – so I sprayed my pan and the rack I would be baking on with non-stick spray. Lay the tenders carefully on and now spray those with some “spray butter.” (This is a great – but – chemical- laden product that I keep on hand for “healthy” un-frying in the oven – you can lightly drizzle the tenders with some melted, organic, low-sodium, butter instead) It is important that the coating on the tenders have some kind of “fat” moisture so they will crisp up in the oven.

Bake in a preheated 375 degree oven for 30-40 mins depending on the size/thickness of your tenders. Watch carefully to be sure they don’t burn. Flip once if you dare – carefully – to crisp the other side. Drizzle with melted margarine-hot sauce mix and serve more on the side for dipping if you want.

The leftovers make spectacular sandwiches!!

Production Notes

The amounts I used…

2 lbs +/- boneless chicken tenders

1 cup milk

1/2 cup +/- hot sauce

*flour (or for gluten-free: use cornstarch or masa) for light dredging

1 egg

3 1/2 cups corn flake cereal (measured pre-crush)

Non-stick spray

“Spray butter”

For the sauce:

1 stick of margarine and 3/4 cup +/- hot sauce – melt together on low in sauce pan