Tag Archives: Olive Oil

Avocado, BBQ, Burger, Cabbage, Cayenne pepper, Corned Beef, Food, Ground beef, Hamburger Bun, Horseradish mayonnaise, Horseradish root, Mayonnaise, Meats, Olive Oil, Onion, Pepper, Salt, Sandwich Styles, Sandwiches, Spices, Spinach, Swiss, Vegetables, Vinaigrette, Vinegar

Corned Beef Burger with Mayo-less Coleslaw

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Just for fun, we thought we would ask if Costco would publish one of our sandwiches. That was in November 2009.  Imagine our excitement when they said yes! So, due to their long production time, we were scheduled for the March issue of the Costco Connection magazine. The editor asked us if perhaps we could make a St. Patrick’s day inspired sandwich, with corned beef. Of course we could, and with a deadline of mid-january, our Christmas consisted of making several corned-beef adventures since none of us have ever really used it (turns out corned beef is quite tasty). Of our many corned beef sandwiches (some of which we have published already here), we had two favorites:

The winner was this one, a delicious burger with a side of mayo-less coleslaw. Costco unfortunately ran out of space, so the coleslaw couldn’t make it in the magazine. This is, however, the entire recipe. Let us know what you think.

Corned Beef Burger with Mayo-less Coleslaw
Corned Beef Burger with Mayo-less Coleslaw

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BBQ, Breads, Burger, Burger Bun, Cooking styles, Dubliner, Food, Garam masala, Garlic, Ground beef, Olive Oil, Onion, Pepper, Roasted garlic, Roasted garlic mayonnaise, Salt, Sandwich Styles, Spices, Vegetables

Burger with Roasted Garlic Mayo and Caramelized Onions

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This burger looks quite simple, but the onions make it very moist and delicious while the roasted garlic gives it a great taste. This is definitely one of our favorite burgers so far. In the next few weeks our kitchen is being renovated, and we’re not sure how we can keep up our frantic sandwich making pace. We will have access to an outdoor BBQ with a side stove, and… restaurants. Idea for BBQ sandwiches/burgers that can be easily prepared with no kitchen would be highly appreciated 🙂

Burger with Roasted Garlic Mayo and Caramelized Onions
Burger with Roasted Garlic Mayo and Caramelized Onions

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Food, Garlic, Herbs, Honey, Ingredients, Mustard, Pepper, Salt, Tarragon, Tarragon salad dressing, Vinegar

Tarragon Salad Dressing

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Salad dressing, you say, how does that have anything to do with sandwiches? Well, one of our culinary experiments resulted in a delicious ham sandwich using this dressing as a spread.  Anders loves tarragon. I mean, he really loves it. In our love of gardening, we’ve made many attempts at growing this delightful herb but to no avail. As I write this, there is a plant languishing on our patio in complete defiance of all the love, attention and desperate hope that has been directed at.  But I digress. Lucky for us, we live close to a neighborhood grocery that sells fresh tarragon when in season, and when not, they sell huge bags of the dried stuff.   And when life gives you tarragon, why not make a tarragon salad dressing?

So here’s the recipe:

  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tsp whole grain mustard
  • 2 cloves garlic, minced
  • 2 tsp dried tarragon
  • 1 tbs honey (or to taste)
  • kosher salt
  • fresh pepper

In a small bowl, combine vinegar, mustard, garlic and tarragon.  Mix well and taste. Depending on how well aged your balsamic vinegar is, you might not need the honey. The one we use is on the lower side of the price point and so does need a little help to soften the flavor.  Add honey, if needed.  Slowly drizzle in the olive oil, whisking continuously. That’s it. We’ve make this dressing quite a lot and find that as good as it is freshly made, it tastes even better the next day after the tarragon has a better chance to infuse the dressing with its flavor. It works great as a dressing, tossed with boiled/baked new spring potatoes, grilled veggies and so many more.

But since this is a sandwich blog after all, the sandwich incarnation can be found here in this “Pepper Ham Sandwich With Tarragon Salad Dressing, Cheese, Roasted Garlic And Smoked Paprika.“

Food, Garlic, Hummus, Ingredients, Lemon, Olive Oil, Paprika, Parsley, Peas, Pine nuts, Sun dried tomatoes

Sun-Dried Tomato and Basil Hummus Recipe

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It’s easy to buy hummus in a store, but it’s almost as easy to make it, and much more fun. This is a call to action; stop buying hummus!

All it takes to make are chickpeas, lemon juice, olive oil, tahini and garlic. Plus, add sun-dried tomatoes and you have sun dried tomato hummus. We use fresh cilantro or parsley as a topping, with a few roasted pine nuts, and you got yourself a really affordable and amazing appetizer dip. Naturally, we will be using some of this on our upcoming sandwiches :-).

Hummus with Sun Dried Tomatoes, Parsley and Roasted Pine Nuts
Hummus with Sun Dried Tomatoes, Parsley and Roasted Pine Nuts

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Cheeses, Food, Garlic, Ingredients, Lemon, Olive Oil, Parmesan, Pepper, Salt, Zucchini

Sautéed Zucchini with Garlic and Lemon

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This being winter, we thought we would provide a recipe for a summer garden favorite. And no, we do not find anything incongruous about this. What better time to start dreaming about the goodies of summer than now when the cold seems interminable. Okay, so as people lucky enough to live in San Diego which is as close to weather perfection as it ever gets in the US, we do not really experience winter – at least not of the snowmageddon variety.  Anyway, one of the veggies that will reward you with copious production is the zucchini. Two plants can produce enough for a family of four for the growing season. With our limited space, we’ve regretfully stayed away from it. Our rationale – we have a well stocked market within 2 minutes walk of our house and it’s pretty hard to give up tomato space.   So since we love zucchini but don’t always have it growing in the garden, we are so happy to be able to purchase was needed.

This little side dish is so simple, tasty and healthy. It is just bursting with flavor that we almost want to do a little dance as we eat it. Yes, it is that good.

Lime Squash Sauteed in Olive Oil and Garlic with Parmesan
Lime Squash Sauteed in Olive Oil and Garlic with Parmesan

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Baguette, Breads, Fennel, Food, Meatball, Open Faced Sandwiches, Pizza, Pizza Sauce, Præstost, Sandwich Styles, Sandwiches, Smears

Meatball Sandwich With Tomato Sauce, ‘Præstost’ Cheese – On Demi-Baguette

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When I was a kid, one of my absolute favorite things about visiting our summer cottage in Sweden was the prospect of Swedish meatballs. Not just any Swedish meatballs, but a specific brand. We would always stop on the way to the house to get provisions at the local grocery store chain, and I remember running down the aisles to find the meatballs. My mother would cook them on a frying pan until they were quite dark, but not really burned. She would use lots of butter (where we use olive oil), and we would all sit and munch on meatballs and mashed potatoes while the house warmed up. Good times!

So, it was with great surprise I found one day these very same meatballs were being sold in the local Ikea in San Diego. What are the odds! Celebrating my Swedish childhood, I decided to create a Swamerican (Swedish-American) sandwich. I still prefer the meatballs without condiments – just by themselves, but as sandwiches come, this wasn’t half bad at all !

Meatball Sandwich With Tomato Sauce, 'Præstost' Cheese - on Demi Baguette
Meatball Sandwich With Tomato Sauce, 'Præstost' Cheese - on Demi Baguette

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Agave Syrup, Anders' delight dipping sauce, Anders' Devil Marinade, Bay leaves, BBQ, Beef round, Blue Cheese, Breads, Cheeses, Ciabatta Roll, Closed sandwiches, Cumin powder, Food, Herbs, Ingredients, Lemon, Olive Oil, Orange, Oregano, Paprika, Pepper, Roquefort, Sandwich Styles, Sandwiches, Smoked paprika, Spices, Tarragon

Beef Round Steak Sandwich with Cuban-Inspired Dipping Sauce And Blue Cheese

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While driving home from an exhausting day shopping for a new kitchen (who knew there were so many options for beveling), we passed Miami Grille. Well, we passed were it used to be before it went out of business. I guess Poway wasn’t the right place for a $15 sandwich place after all (and let’s not forget tax and tips!). Anyway, this gave us a sudden craving for a Cuban sandwiches, which as we neared our home faded into a craving for ‘something Cuban inspired.’

So, browsing the web for a couple of base sauces, we read them, ignored most, and invented our own. We made both a marinade and a dipping sauce, marinated the meat overnight, and put together this sandwich the next day. It was moist, tender, and awesomely garlicky. Love it.

Flank Steak Sandwich with Cuban-Inspired Dipping Sauce And Blue Cheese
Beef Round Steak Sandwich with Cuban-Inspired Dipping Sauce And Blue Cheese

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Blue Cheese, Breads, Cheeses, Food, Garlic, Hamburger Bun, Horseradish mayonnaise, Ingredients, Lemon, Olive Oil, Orange, Oregano, Pea Sprouts, Pepper, Portobello mushroom, Roquefort, Salt, Sandwiches, Spices, Thyme, Vegetables

Portobello Mushroom Burger With Roquefort Cheese And Horseradish Mayo On Bed Of Pea Sprouts

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For the vegetarians out there, you can’t go wrong with a delicious portobello mushroom burger. This is one of our favorite sandwiches, for yes, a burger is also a sandwich, much like a Lada is also a car (although reluctantly). Whenever we see fresh portobello mushrooms we try to secure a few for grilling. They are simply delicious when soaked in the right marinade, and actually taste better than most meat patties. The grilling really brings out the best in these shrooms, and you get to enjoy the wonderful colors and look of this gigantic Agaricus bisporus.

Portobello Mushroom Burger With Roquefort On Bed Of Pea Sprouts
Portobello Mushroom Burger With Roquefort On Bed Of Pea Sprouts

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Curry, Fennel, Food, Ground beef, Herbs, Meats, Olive Oil, Onion, Paprika, Pepper, Salt, Sugar, Tandoori, Tomato

Chunky Chili with Lima and Black Beans, Fennel, Tomatoes, Red and White Wine

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If you want to make a ‘Sloppy Joe’ style sandwich, you must first make the chili. This is how we make ours! The recipe has evolved over years, since the college days when chili was the preferred antidote to pizzas. Back then, the chili was mostly meat and beans and tomatoes, but today there are a number of different beans and veggies, as well as more advanced tastes going on. We started adding wine last year, which adds a very nice flavor, and 6 months ago we started adding the sugar after we discovered that is the secret ingredient in most BBQ sauces.

Chunky Chili with Lima and Black Beans, Fennel, Tomatoes, Red and White Wine.
Chunky Chili with Lima and Black Beans, Fennel, Tomatoes, Red and White Wine.

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Breads, Dark Rye Bread, Dressings, Ducks Fat, Food, Fried onions, Liver pâté, Meats, Olive Oil, Onion, Open Faced Sandwiches, Rajma masala, Roasted garlic, Sandwich Styles, Sandwiches, Smears, Spices, Toppings, Vegetables

Sandwich Recipe: “The Grey Lady” – Truffle Pâté On Dark Rye Bread With Ducks Fat, Roasted Garlic And Topped With Onions and Olive Oil

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The most common sandwich in Denmark is probably the liver pâté Sandwich. Every school kid knows it, and often hates it due to the sometimes bare-bones minimum effort put into making it. This sandwich here we call “The Grey Lady”, and it’s a play on the traditional liver pâté ‘blah’ version – A serious upgrade if you will. It is not the most attractive sandwich, but it taste awesome.  One last upgrade we could still add is using goose liver pate, but we couldn’t find any locally so that will have to wait.

The Grey Lady: Truffel Pate on Dark Rye Bread with Ducks Fat, Topped With Onions and Olive Oil
The Grey Lady: Truffle Pate on Dark Rye Bread with Ducks Fat, Topped With Onions and Olive Oil

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