Buttermilk Buns, Barbecue Sauce and the Remains of the Day

From the kitchen of One Perfect Bite...Try though I might, I can't ignore the siren's song that screams, "Eat me!", each time the refrigerator door is opened. My leftovers are demanding attention. Given the number of meals that have been made lately, the status of the remains is really not too bad. The problem is that I'm not fond of leftovers and dislike repetition in my meals. Like it or not, those remains must be dealt with or tossed and I don't toss food. I had a goodly sized piece of roast pork that was sliced and warmed in a thick, but quick barbecue sauce. I made this everyday sauce from a few simple ingredients and served some of the warmed pork on homemade sandwich buns. The unused portion of the sauced pork and sandwich buns have been frozen to use for lunch on other days. Neither the sauce nor the buns are fancy and aren't meant for those seeking designer fare, but if you're looking for a fast and easy way to deal with leftover pork or beef, stay right where you are. This quick homemade barbecue sauce is my way of waging war on the condiments that clutter my refrigerator shelves. Bottles of sauce and salad dressings tend to gang up on me - much as cereal boxes do in the pantry - and to prevent that from happening I prefer to make as many of my own condiments and dressings as I can. While it sounds very dramatic, I also make my own sandwich buns. This is not a big deal. I can't find decent ones, so I prefer to make and freeze my own. I usually make three dozen at a time and that one-time effort holds us for several months. The recipe is super-simple but produces delicious rolls that you can shape as you please. Today's feature is a twofer that I think you'll enjoy. Here are the recipes for buttermilk buns and barbecue sauce.

Buttermilk Sandwich Buns...from the kitchen of One Perfect Bite

Ingredients:
1 cup warm water
2-1/2 teaspoons active dry yeast
2 to 3 tablespoons sugar
2 tablespoons canola oil
1 large egg
3-1/4 cups all-purpose flour
1/4 cup buttermilk powder
1 teaspoon salt

Directions:
1) Combine water, yeast and sugar in the bowl of an electric stand mixer fitted with a dough hook. Whisk in canola oil and egg. Add flour, buttermilk powder and salt. Mix on low-speed until dough forms a ball and pulls away from side of bowl, about 6 to 8 minutes. Cover bowl with plastic wrap and let dough rise in a warm place until doubles in size, about 1 hour.
2) Grease one or two large baking sheets. Turn dough onto a floured surface. Divide dough into 8 portions. Slap or roll each piece into desired shape and place on prepared pan leaving enough space between them to allow them to rise. Cover with plastic wrap and allow to double in size, about 30 to 40 minutes.
3) While dough rises preheat oven to 375 degrees F. Bake rolls until golden, about 12 to 15 minutes. Transfer to a wire rack for cooling. Yield: 8 sandwich buns.

Everyday Barbecue Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 cup ketchup
1 cup water
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1/4 cup brown sugar
1 teaspoon sweet smoked paprika
1 teaspoon chili powder
1/2 teaspoon freshly ground pepper
1/8 to 1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 teaspoon minced garlic

Directions:
1) Combine ketchup, water, vinegar,Worcestershire sauce, sugar, paprika, chili powder, black pepper, cayenne pepper, salt and minced garlic in a saucepan.
2) Place saucepan over medium heat and bring contents of pan to a simmer. Cook until sauce thickens and is reduced by 1/4 in volume, about 5 minutes. Use immediately or allow to cool and refrigerate. Yield: 2 cups.

You might also enjoy these recipes:
Ellen's Famous Hamburger Buns - Home Cookin' from Ellen's Kitchen
Honey-Oatmeal Dinner Rolls - Salad in a Jar
Buttermilk Dinner Rolls - Michael Ruhlman
Honey Yeast Rolls - Plain Chicken
Kaiser Rolls - One Perfect Bite
Torpedo Rolls - One Perfect Bite

Curried Egg Salad

Today's featured recipe....




and the day's distraction.

From the kitchen of One Perfect Bite...How many people are needed to take a good photograph of curried egg salad? Obviously, more than are in our home. We really did try, but this was the best of the worst photos. I just couldn't overcome the muddy cast the curry shed on the egg salad. The photo of our youngest grandsons, who will be visiting in August, is a ruse designed to draw your eye away from the delicious, but unphotogenic, sandwich filling. I've been experimenting with making my own curry powder since I learned we'd be traveling to India this fall. Once I had a powder Bob and I both liked, I needed to test it in recipes where it could be used. Egg salad was the simplest and most logical place to start. This salad is mildly spiced and has a really smooth and creamy texture that is pleasing to the tongue. That last is food gibberish that means it is pleasant and tastes good. It receives additional flavor from the juice and pulp of a small shredded onion, and it is delicious spread on a grainy bread. More finely chopped, it would also be perfect for crustless tea sandwiches. I like to make and refrigerate the salad about an hour before I plan to serve it. That gives the flavors an opportunity to blend while the salad chills. This is a very simple recipe that is dependent on the quality of the ingredients used to assemble it. I recommend the use of a mild curry powder and a good mayonnaise. When I don't make my own mayonnaise, I use the reduced fat brand that is sold at Trader Joe's. If you love egg salad as much as I do, I know you'll love this one. Here's the recipe.

Curried Egg Salad...from the kitchen of One Perfect Bite courtesy of Nancie McDermott

Ingredients:
8 hard-boiled eggs, finely chopped
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
2 teaspoons mild curry powder
1/2 teaspoon granulated suga
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
3 drops hot pepper sauce (i.e. Tabasco)Tabasco sauce
1 small onion, grated to yield 2 tablespoons puree
2 tablespoons minced fresh parsley

Directions:
Combine chopped eggs, mayonnaise, lemon juice, curry powder, sugar, mustard, salt, pepper. hot pepper sauce, onion puree and parsley in a large bowl. Mix well. Cover and chill until shortly before serving time. Yield: 8 sandwich size servings.

You might also enjoy these recipes:
Piperada Bocadillo - One Perfect Bite
Tuna Salad Sandwiches - Sea Salt with Food
Cherry Walnut Chicken Salad - Amy's Diner
Ribbon Sandwiches - My Delicious Blog
Curried Chicken Salad Sandwich - Life's Ambrosia
Apricot and Lavender Chicken Salad - Karista's Kitchen
Chickpea Curry Salad Sandwich - Tasty Easy Healthy Green

Lamb and Feta Patties with Red Pepper Relish

From the kitchen of One Perfect Bite...I so wish you could have joined us at the table tonight. It was a simple burger supper, but one so packed with flavor that I know you'd have enjoyed it. With an assist from a recipe that appeared in an old issue of Gourmet magazine, I was able to fashion Greek-inspired lamb patties with a pepper relish so delicious that I guarantee one bite would have your socks going up and down. Really. These burgers are that good. While I rarely add anything other than salt and pepper to beef burgers, I have no problem using cheese and herbs and spices to take other meat patties to new levels. Fortunately, I still had ground lamb that had been sent to me by the folks at Lava Lake Ranch and this gave me the opportunity to use their ground lamb in a worthy application. While there is some chopping involved, these burgers are very easy to do and can be assembled hours before serving. The relish can actually be made several days before you plan to use it. While I served our burgers on warm pita bread, good buns would also work here. I know you'll like these. Here's the recipe.

Lamb and Feta Patties with Red Pepper Relish...from the kitchen of One Perfect Bite, courtesy of Gourmet magazine

Ingredients:
For relish
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup golden raisins
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt
For patties
1 slice firm white sandwich bread, torn into pieces
1 scallion, coarsely chopped
1 garlic clove
1/3 cup coarsely chopped fresh mint
1-1/4 pound ground lamb
1 large egg, lightly beaten
1/4 pound feta, crumbled (3/4 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
1) To make relish: Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
2) To make patties: Preheat broiler. Pulse bread, scallion, garlic, and mint in a food processor until finely chopped. Add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4-1/2 inch patties (about 1/2 inch thick).
3) To cook: Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with red pepper relish and warm pita bread or buns. Yield: 4 patties.

You might also enjoy these recipes:
Chimichurri Turkey Burgers - One Perfect Bite
Green Curry Turkey Burgers - One Perfect Bite
Salmon Burgers - One Perfect Bite

Cuban Reuben with Mojo

From the kitchen of One Perfect Bite...The sky has been steel gray for several days now and our local landmark, Spenser Butte, is wrapped in fog so thick it looks like Witch Mountain. While it's not cold by most standards, the fog and Oregon's creeping damp can chill you to the bone in no time. The fire's warmth is tempting, but things must still be done, so, Bob and I were out and about and determined to make the day ours. By the time we returned, we were not only cold, but had lost the light and 15 degrees of Fahrenheit. I was in the mood for something tropical and Bob had a yen for corned beef. This recipe, which I've had in my files for several years, held a promise that might please us both...and...it almost did. Please understand that this a nice recipe. It just wasn't nice enough to please both of us. Every once-in-a-while, I forget how much Bob knows about food. He has a very clear idea of what a Cuban sandwich should be. This didn't meet his expectations. I actually liked it, but even I had a few reservations. Let me say up front that I think it's hard to spoil a grilled sandwich that contains cheese. I just thought the cheese warred with the other ingredients. I loved the beans and I loved the simple Mojo. My strangely wired brain is already thinking about using the bean mixture to extend ground chicken and saucing the patties with the Mojo. I've a hunch that it could produce something spectacular. Now we have to get to the sticky part. Am I recommending the recipe? Yes, because it makes a perfectly fine sandwich that might truly please a bored palate. Will I make it again? No, not in this format. In fairness, while I think the original Reuben is hard to beat and easier to make, I'll let you judge for yourself. Here's the recipe.


Cuban Reuben with Mojo...from the kitchen of One Perfect Bite inspired by a prize winning recipe at the 2003 Finlandia Great Sandwich Recipe Contest


Ingredients:
1 cup mayonnaise
Zest and juice of 1 lime
3 tablespoons orange juice concentrate, thawed
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon dried red pepper flakes
2 10-inch French or Italian baguettes
1-1/4 cups canned black beans, rinsed and drained
8 ounces thinly sliced corned beef
1-1/3 cups sauerkraut, rinsed and drained
6 slices Swiss cheese
6 slices Provolone cheese

Directions:
1) To make Mojo sauce: Combine mayonnaise, lime juice and zest, orange juice, cumin, black pepper and red pepper flakes in a small bowl. Mix well.
2) Cut each baguette almost in half, being careful to leave a hinge. Use 1/2 cup of Mojo to spread on cut sides of bread.
3) Mash black beans with a fork. Stir in remainder of Mojo sauce and, mixing well.
4) Layer bottom half of each loaf with 3 slices of Swiss cheese, bean mixture, corned beef, sauerkraut and 3 slices of Provolone cheese. Close loaves. Place top side down on a preheated, hot, well-oiled griddle or 12-inch skillet. Cover with foil and weight down with a heavy skillet. Cook five to six minutes. Uncover loaves, turn, re-cover with foil and weight down again. Cook until very hot and cheese begins to melt. Cut each loaf in half or thirds. Yield 4 to 6 servings.

Piperada Bocadillo - Basque Egg and Pepper Sandwich

From the kitchen of One Perfect Bite...A bocadillo is a sandwich that's made with what the Spaniards call a barra de pan, or split baguette. A piperada is the Basque version of a butter-rich omelet that's made with a mixture of peppers, onions, garlic and tomatoes. The mixture is called piperade. One taste of piperade will transport you to Basque country, leaving no doubt in your mind as to why this is the signature dish of the region. Once the egg and piperade are combined and warmed through, the resulting piperada is stuffed into a bocadillo to make one of the best sandwiches you've ever had. It's a favorite of mine and I have it more often than I should. I am a huge fan of Spanish cooking, especially that which is done in the regions that border France. Three words come to mind when I think about the food of the area; hearty, healthy and delicious. I really hope you'll try this.

Piperada Bocadillo - Basque Egg and Pepper Sandwich...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil + oil to brush baguettes
2 small onions, coarsely chopped
2 red bell peppers, seeded and coarsely chopped
2 yellow or orange bell peppers, seeded and coarsely chopped
2 large garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
1 (14.5-oz.) can diced red peppers, drained
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 long French baguette or 6 rolls, split
2 tablespoons butter
7 large eggs, beaten
Salt and pepper
Optional garnish: fresh basil leaves

Directions:
1) Heat olive oil in a large heavy skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft but not brown, about 5 minutes.
2) Add bell peppers, garlic and chili flakes to pan. Cook for 5 minutes. Stir in tomatoes and oregano. Add salt and pepper to taste. Cook, covered, until peppers are soft and liquid has evaporated, about 15 to 20 minutes.
3) Meanwhile, preheat oven to 400 degrees F. Scoop some bread from lower portion of bread or rolls to form a shallow well. If using a long loaf, cut it into 6 equal pieces. Brush cut surfaces of bread with olive oil and place on a baking pan. Bake until crisp and light gold in color, about 8 minutes.
4) Meanwhile, melt butter in another skillet. Add eggs and cook, stirring, until softly scrambled. Turn off heat. Stir in pepper mixture. Adjust seasoning to taste. Divide among pieces of bread. Sprinkle with basil leaves. Serve hot or warm. Yield 6 servings.

Cook's Note: Baked Scrambled eggs can be used in this recipe.

Blue Cheese Steak Sandwich - Crater Lake - Blue Monday

The Romantic in me could easily be persuaded that God was standing in Oregon when he created the world. We are blessed with incredible natural beauty. Crater Lake is one of the most magnificent sites in the United States. It is a favorite destination for visiting family and friends who are curious to see its blue waters. Actually, the water in the caldera is colorless and the fabled blue is the result of blue light in the sun's spectrum being scattered by water molecules before returning to the surface of the lake. I promise no more lessons in optics if you promise to put Crater Lake put it on your bucket list. It's gorgeous.

There are a limited number of places to eat in the Crater Lake area. We've fallen into a pattern of having one meal in and one meal out and the al fresco meal is, by far, everyone's favorite. We pack several salads, cheese and fruit for a cheese board, something sweet for dessert and the fixings for spectacular sandwiches that are served on incredibly good bread. Men have been sent to the moon with fewer provisions than we take for a picnic. I like to vary the sandwiches we make; the only requirement is they be uncommonly good. They are usually assembled and warmed just before eating. This steak sandwich is one I love to make for our picnics. The combination of blue cheese, roasted peppers and arugula is an undeniable treat. We warm or grill the beef just before its piled on warm, crusty rolls. Regular readers know I have a "thing" for flatiron steak and I use it whenever possible. As luck would have it, none were available for our picnic. It was time for the "mother of invention" to step to the plate. Having been called worse things, I took it in my stride. I had the butcher trim and slice a boneless rib roast into paper thin slices. The meat was seasoned and quickly sauteed in a mixture of garlic flavored olive oil and butter until it was just rare. I warmed the beef on site. It goes without saying that we used an Oregon blue cheese that just happened to be named Crater Lake Blue. I hope you enjoy this sandwich as much as we do. Here's the recipe.

Blue Cheese Steak Sandwich...from the kitchen of One Perfect Bite
Ingredients:
1/3 cup crumbled blue cheese
1/3 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
4 crusty hard rolls or bread of your choice, warm
1-1/2 pounds rare, thinly sliced steak
1 cup fresh arugula or watercress
1 cup bottled roasted red sweet pepper, drained and patted dry

Directions:
1) In a small bowl combine blue cheese, mayonnaise, Worcestershire sauce, and vinegar.
2) Spread one side of warm rolls with blue cheese mixture. Top each with an equal portion of arugula, roasted pepper and sliced steak. Yield: 4 sandwiches.

I'm linking this to Smiling Sally for her Blue Monday event.

Grilled Tomato Sandwich with Blue Cheese Spread for Blue Monday

David Fankhauser


Jon Sullivan





From the kitchen of One Perfect Bite...Our oldest daughter and her husband slipped away for a few quiet days at the Shakespeare Festival in Ashland, Oregon this past week. Our treat for entertaining the children while they were gone was a selection of cheeses that included a wonderful blue cheese from the Rouge Creamery in southern Oregon. That happened to coincide with the beginning of our heirloom tomato harvest and a freezer filled with wonderful artisan bread and brioche. I'd been hoarding a recipe I found in the Seattle Times from "Mark Bittman's Kitchen Express" for a grilled sandwich that contained thick sliced tomatoes and a blue cheese spread. This was an ideal time to try it. I can happily report I'm glad I did because this is a wonderful nosh. Here is the base recipe for one sandwich. I'm sure you'll want to adapt this to your own tastes, but the original recipe is a delight.

Grilled Tomato Sandwich with Blue Cheese Spread...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup blue cheese
1 tablespoon cream cheese
1 teaspoon chopped fresh chives
1/2 to 1 teaspoon milk
2 slices good-quality, crusty bread
2 to 3 slices ripe, red tomato
Salt and pepper to taste
1/2 to 1 tablespoon butter

Directions:
1) Mash blue cheese, cream cheese and chives with just enough milk to make it spreadable. Smear a thin layer on each slice of bread. Top with tomato slices, salt and pepper and put bread together to make a sandwich.
2) Heat skillet and add butter. Swirl around pan until melted and pan is coated. Place sandwich in skillet and cook a couple of minutes, until toasted on one side. Press down sandwich gently with a spatula and turn. Cook until golden and gooey.
3) Cut on diagonal and serve hot. (If you're making more than one, assemble them on a baking sheet, brush with melted butter and broil on both sides.). Yield: 1 sandwich.

I'm linking this to Smiling Sally for her Blue Monday event.

Banh Mi

From the kitchen of One Perfect Bite...The first of today's pictures comes from South Vietnam. It was taken in February when temperatures were hovering around 100 degrees. This young woman has something she values more than comfort. Skin tone is a measure of a woman's beauty and social standing in her culture. While her outfit is unusually colorful, layers of protective clothing are worn by some younger women who believe they must have fair skin if they are to marry well. She was a lovely young girl and I'm grateful she allowed me to take her picture. I had just come from a fascinating tour of a bakery down the street from where she is standing. The bread throughout Southeast Asia is truly extraordinary. The French taught them how to bake, but they've improvised and worked on the old recipes and now make bakery products that rival those of their teachers. Vietnamese sandwich rolls are made with a mixture of white and rice flour that produces a crust that crackles on first bite but then yields to a soft interior. A perfect vehicle for holding the ying-yang flavors associated with a Vietnamese baguette. Unfortunately, I live in a community where the rolls for banh mi are unavailable. I've tried to make them, but without success. So, we make do with small French rolls when they are available. The recipe for my sandwiches comes from Thieng Heng, a hole-in-the-wall operated by Vietnamese expats in Paris, France. I came across the recipe in the sale bin of an airport book store. It comes from a treasure of a book called The Ethnic Paris Cookbook. There are several quick steps to the recipe. The first step in making a perfect banh mi is the preparation of a caramel sauce that's used to marinate and glaze a grilled pork tenderloin. While the pork cooks, the topping, a light vegetable pickle made from finely shredded carrots, cucumbers and onions, is assembled and set aside. Finally, the components are layered on a lightly toasted roll and served. There are many recipes for banh mi. I hope you'll visit Wandering Chopsticks and Blazing Hot Wok to take a look at two very authentic versions of the sandwich. Here's my recipe.

Banh Mi...from the kitchen of One Perfect Bite

Ingredients:
. Caramel Glaze
1/4 cup sugar
1/2 cup water
2 tablespoons fish sauce (nuoc mam)
2 tablespoons soy sauce
2 shallots, chopped
1 clove garlic, chopped
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
2 tablespoons vegetable oil
. Pork
2 (3/4-pound each) pork tenderloins, silver skin removed
. Vegetable Pickle
1/2 cup sugar
1/2 cup white wine vinegar
1/4 teaspoon salt
1 seedless cucumber, peeled and cut into fine julienne strips
1 large carrot, peeled and cut into fine julienne strips
1 small red onion, very thinly chopped
. Assembly
4 (6-inches long) baguettes, cut lengthwise
Mayonnaise
12 fresh cilantro sprigs
2 jalapeno peppers, finely sliced
Soy sauce or Maggi

Directions:
1) Place sugar and water in a small heavy saucepan; stir to combine. Bring to a boil over medium heat and cook until mixture turns dark brown, but not burnt, about 10 to 12 minutes. Prepare a cup of hot water and place within arms reach of stove. When caramel is ready, remove pan from heat. Hold it away you to avoid being burned by splatter. Add 1/4 cup water to cool caramel and stop further cooking. Once it's stopped sputtering, add fish sauce and soy sauce; swirl pan to combine. Set aside to cool.
2) Place shallots, garlic and ginger in a blender. Add vegetable oil and caramel mixture. Blend to a paste. Place tenderloins in a pan and brush all surfaces with caramel paste. Cover with plastic wrap and let sit at room temperature for 30 minutes.
3) Meanwhile, combine sugar, vinegar and salt in a large bowl; stir until sugar dissolves. Add cucumbers, carrots and onion and marinate at room temperature for 30 minutes. Drain.
4) Preheat broiler or gas grill. Place tenderloins on a broiler pan or grill and cook until pork is done, about 10 minutes per side. Transfer to a plate and tent with foil. Let rest for 10 minutes. Cut in thin (1/8-inch) slices.
5) Toast buns. Spread with mayonnaise, top with meat. Garnish sandwiches with pickled vegetables, cilantro sprigs, peppers. Sprinkle with soy sauce or Maggi. Press down on top of sandwiches to compact and serve. Yield: 4 to 5 sandwiches.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.