Posts Tagged ‘Sandwich’
I once saw a cooking show where an old French woman in Provence made the most amazing homemade aioli using just five ingredients (garlic, lemon, salt, egg yolk, and olive oil) and a mortar and pestle. What she was doing looked so effortless and old-school. And it looked so delicious when she was done. I knew someday I'd have to try it, to see if it actually was that effortless and delicious.
So when we were asked by Dietz & Watson, the maker of premium deli meats and cheeses, to come up with a sandwich recipe that would work great at a summer picnic, I knew it was time to try some lemon garlic aioli for myself. I thought... roasted turkey breast sandwich with lemon garlic aioli... yum.
If you know me, you know I love cooking with the freshest ingredients. So off to the farmer's market I went to get my garlic and lemon for the aioli, and my tomatoes, basil, and rustic rye bread for the sandwich.
I bought a few extra garlic cloves and lemons just in case the aioli took a few tries, but it was actually quite simple and tasted delicious right away. It had a garlicky smooth flavor with a punch of acid from the lemon juice.
Some people prefer making aioli in a food processor, but I like the chunkier, rustic taste of using a mortar and pestle. Lainey, my daughter, thought it was fun to squash the garlic with it. This was her first time using a mortar and pestle and after we were done, she asked if she could use the mortar and pestle to squash up her own concoctions. We'll see...
LEMON GARLIC AIOLI RECIPE
- 1 cup extra virgin olive oil
- 1 egg yolk
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 4 garlic cloves (medium sized)
Add the garlic cloves to a mortar, and smash them with the pestle. Work the garlic for a minute, then add a pinch of the salt and a drizzle of the olive oil. Keep working until you just start to get a paste like texture.
Now add the egg yolk and mix with the pestle until it is completely integrated. Keep mixing while drizzling in the the olive oil. Keep stirring until the olive oil is completely integrated.
Add the lemon juice, and the rest of the salt to taste.
Best served fresh, but you can refrigerate for a day.
Here's the finished aioli. I love how velvety and rich it looks!
To make my sandwich, I sliced off two pieces of rustic rye bread. I coated one of the slices with my aioli. I stacked it high with my fresh oven roasted homestyle turkey breast from Dietz & Watson. Then I added two slices of fresh heirloom tomato and two basil leaves.
The aioli took the sandwich to a whole new level. It gave it a creamy brightness that brought all the flavors together -- the umami from the turkey, the punch from the tomato, and the herbiness from the basil. Serious yum for a summer picnic!
Dietz & Watson is running a Pinterest promotion. Visit the sweepstakes entry form to enter for a chance to win.
In 1939, Gottlieb Dietz set out to produce the tastiest deli meats in the Philadelphia area. Today, Dietz & Watson is one of the largest preparers of premium deli meats and artisan cheeses, offering over 500 products. But they’re most proud of what hasn’t changed: they're still a family owned & operated business, now in its 4th generation. After 75 years, the Dietz & Watson family is still passionate about what they do best—providing fresh and delicious deli products, from their family to yours.
Disclosure: Compensation was provided by Dietz & Watson via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Dietz & Watson.”
My husband loves pulled pork sandwiches, so I thought I'd post our favorite pulled pork recipe that goes beautifully with our yummy spicy Asian slaw.
This dish would be perfect to serve at a Super Bowl party!!
- 1 bone-in pork butt (6 to 8 pounds)
- 1/3 cup kosher salt
- 1/2 cup brown sugar
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 tablespoon dry mustard
- 1 tablespoon garlic powder
Prepare the rub by mixing together the brown sugar, salt, paprika, chili powder, garlic powder, and dry mustard.
Cut through the fat on the top of the shoulder in a 1 inch crosshatch pattern. Cut through the fat, but try not to cut into the meat.
Rub the mixed seasoning on the entire shoulder and into the cuts on the top.
Wrap tightly in plastic wrap and put in the refrigerator over night (at least 12 hours). We put ours on a cookie sheet to catch any drippings.
When you are ready to cook, preheat the oven to 325 degrees and lower the rack to its lowest position.
Unwrap the shoulder, and wipe of any excess rub off that hasn't been absorbed into the meat. Place the shoulder on a greased rack in a roasting pan with 3-4 cups of water in the bottom to keep the drippings from burning.
You can baste the shoulder a few times with the liquid during the cooking process. We refilled the water once about half way through.
Cook until the internal temp is at least 190 degrees. If you take it out too soon, the meat won't be tender. A probe thermometer is very helpful as the cooking time can vary depending on the size of the shoulder and the over. Our 7lb. shoulder took 8 hours to reach 190 degrees.
Here it is right out of the oven.
Let the shoulder rest for an hour, then use two forks to pull it apart. It should shred easily.
SPICY ASIAN SLAW
- 2 cups napa cabbage (about half a head)
- 2 cups radicchio (about half a head)
- 1 grated carrot
- 1/4 cup chopped cilantro
- 1/2 cup chopped green onion
- 1 tablespoon toasted sesame seeds
- 2 teaspoons dry Chinese or English (Coleman's) mustard
- 1/4 cup rice wine vinegar
- 1 teaspoon soy sauce
- 1 tablespoons light sesame oil
- 2 tablespoons peanut oil
- 1/2 teaspoon chili oil
- Freshly ground black pepper
Quarter the cabbage and radicchio, and cut out the hearts. Slice thinly and mix with the onions, cilantro, and carrots.
Mix together the dressing ingredients.
Add the dressing to the chopped vegetables.
Toss with the sesame seeds to taste.
And here's the final product again... Yum!!