SABOT Special

No, these don't have anything to do with wooden shoes or artillery. Instead, SABOT here stands for Shellfish, Avocado and Bacon On Telera roll.  Not hard to make, but an incredible melange of taste!

Ingredients:

Spicy Mayo (recipe below)

8 ounces lump crab, without shells

8 oz boiled & chilled shrimp, diced

2 scallions, white & green, minced

1 packed T fresh of fresh chopped cilantro

2 t  lime juice

3/4  seafood seasoning ( e.g. Old Bay)

1 t hot sauce (I prefer Crystal)

salt and freshly cracked pepper, to taste

bit of cumin

½ C mayonnaise

1 lg. avocado, refrigerated

4 slices cooked bacon, not soft, cut in half

2  lg Telera,Torta, or Poor Boy rolls

 

Spicy Mayo:

1 C mayonnaise

1½ T Sriracha Rooster Sauce

2 t coarse black pepper

1 T lime juice

1½ t kosher salt

½ t cayenne pepper

Method (makes 2):

Make the Spicy Mayo by combining all its' ingredients and mixing well.  cover and remove to the refrigerator for chilling, at least an hour.

Combine the shrimp and crab in a medium bowl, mixing well. 

Chop the scallions and cilantro as indicated and put in bowl.  Add the next six ingredients, and once you add the mayonnaise, mix well to incorporate.  This goes into the fridge to chill as well, and comes out when the Spicy Mayo does.

Once all has cooled down, taste and adjust salt and pepper as desired.  Next slice your rolls in half and lightly butter.  Actually, I use home-made ghee instead of butter because I like the results, but butter will do.  Once the bun has toasted, apply some nice squirts of the Spicy may across the face of each bun half. 

 

Apply a layer of the shellfish mixture on each half.  Prepare the avocado by halving it, removing the pit, and slicing each half into 4 thick slices.  On the bottom bun, toss on a nice thick layer of avocado topped with a layer of bacon.

 Assemble and chow down!

Chilorio - not your local Tex Mex

This dish comes from the Mexican state of Sinaloa, on Mexico's west coast - the most famous town in it being Mazatlán. Thence comes Chilorio, part carnitas and part flavorful chile sauce. You can make the chile sauce as described below, or you can use my regular version. If you use this one, add some hot sauce to the mix as it is quite mild.

When distilled to simplest terms, it is long-braised pork infused in a chile sauce. As such in reality you can use whatever flavors you like in cooking the pork, and whatever mix of chiles you like in the chile sauce. Here is a pretty good start!

Ingredients

2.5 - 3  lb         pork butt (shoulder), cut into 2-3” chunks

1          cup      orange juice

1/2       cup      vinegar

1          cup      water , plus enough to cover eat

1          tsp       salt

4          ea         ancho chiles, dried

1          ea         chipotle pepper plus ½ tsp adobo sauce

6          ea         pasilla chiles, dried

6          ea         guajillo chiles, dried

6          clove    garlic

1/2       tsp       cumin

1          tsp       oregano, preferably Mexican

1/4       cup      parsley

1          tsp       black pepper

1          cup      chile soaking liquid

1/2       tsp       ground coriander

1/2       cup      fat; can be oil but lard or bacon fat preferred

1          ea         medium onion, julienned

Method

Cut the meat up and rinse well.  Place rinsed meat chunks in an large Dutch oven or heavy pot. Pour the orange juice and vinegar over the meat, and adding 1 cup of water plus enough to cover meat.  Add a teaspoon of salt and set over high heat. Once it comes to a boil bring the heat down to medium and let it simmer for about 40 to 45 minutes, or until most liquid has cooked off and the meat is thoroughly cooked and has rendered most of its fat.

Meanwhile, remove stems from chiles, make a slit down their sides and remove their seeds and veins. Place them in a bowl, barely cover them with 3 cups boiling hot water and let them sit and rehydrate for about 15 minutes. Place chiles and 1½ cup of their soaking liquid in the blender along with the garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until your chile sauce is smooth.

Once the meat is ready, place it in a bowl along with any remaining cooking broth. Once it is cool enough to handle, shred it with your hands or using two forks. Drain shredded pork on paper towels.

In the same large cooking pot, heat your fat of choice over medium heat. Add the onion and cook until just translucent, then add the pork back in and heat throughout.

Next, pour in the chile sauce and coriander and let it season and simmer 4 to 5 minutes. Toss in the shredded meat along with any of its remaining cooking broth. Sprinkle in 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed color to a much darker tone.  It will take around 20 minutes. Salt and pepper to taste.

 
Serve with warmed flour tortillas on the side. You can also use the chilorio in tortillas and roll them into burritos. Below are tortillas and refried beans, along with your choice of guacamole, chilorio, sour cream and pico de gallo.  Doesn't get much better than this!

Red Chile Sauce

Ingredients
6 dried  Ancho chiles
15 dried mild red New Mexico chiles
2 to 4 tomatillos, depending on size
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon lard or bacon fat

Method

Remove stems and seeds from the dried chiles. Rinse in cold water. Place chiles in a saucepan and cover generously with water. Bring pan to boil, remove from heat, cover and let stand about 30 minutes or until the chiles are tender. Meanwhile, place the husked tomatillos in a small saucepan with just enough water to cover. Bring to boil, reduce heat, cover and simmer gently for 5 to 10 minutes or until very tender.

Place the chiles with the tomatillos in a blender, along with about a cup of the water the tomatillos were simmered in. Blend until pureed. Process the chili sauce through a china cap or food mill to remove any seeds and skin. Return to saucepan at a low simmer, and add the remainder of the ingredients.

You can use this as the basis for chile con carne, enchiladas, tamales, menudo, posole or chilaquiles. Double or triple the quantities, depending on how much you need. Add chicken broth or water to get the desired consistency if sauce is too thick.

Taco Bell® Baja Sauce - Clone recipe

Taco Bell®'s Baja Sauce, also known as Creamy Pepper Jack Sauce, is used in a number of their food products.  It's pretty tasty, so why not make it yourself.  I took ideas from some online recipes and adjusted the taste somewhat, but this one is for Amanda.  This recipe is from http://cookingventures.blogspot.com/.

INGREDIENTS

1/3 c pepper jack cheese, freshly grated, the finer the better
2 tbsp Parmesan cheese, freshly grated very finely
1/2 tsp cornstarch
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp  salt)
2 tsp corn syrup
1 tsp Dijon mustard
1 medium to large jalapeno pepper (seeds and ribs removed), very finely diced
1 Tbsp dry butermilk
1/2 c evaporated milk
5 TBSP vinegar, divided use
1 TBSP drained pimentos or roasted red peppers, diced
1/16 tsp (just a pinch) cayenne
¼- ½ cup mayonnaise (4-8 tablespoons) depending on desired consistency

METHOD

Combine the cheeses and cornstarch in a small bowl and mix well. Set aside.

In a small saucepan, whisk together the onion powder, garlic powder, salt, corn syrup, mustard, jalapeno, dry buttermilk, evaporated milk, and only 4 tablespoons of the vinegar. Whisk the mixture until the buttermilk powder has dissolved. Turn on the heat to medium and whisk often while the mixture is heating. Bring the mixture to a good simmer and, VERY IMPORTANTLY, remove the sauce pan completely from the heat. 

VERY slowly whisk in the mixed cheeses, about a tablespoon at a time. Briskly whisk for at least 1 minute after each addition, making sure the cheese have completely melted. If you add the cheese while still on the heat, you will cause the proteins in the cheeses to form gritty little particles that will ruin the texture of the sauce.

Add the cheese mixture to a blender with the pimentos/red peppers. Whiz the mixture until the jalapenos and pimentos are very finely chopped and the mixture is smooth. Scoop the mixture into a seal-able bowl and allow it to come to room temperature on your kitchen counter.

When the cheese mixture has cooled completely, add the remaining tablespoon of vinegar, the cayenne pepper and sufficient mayonnaise to bring it to the consistency you desire, then stir to combine. Seal and put the mixture in the refrigerator for at least 4 hours to allow the flavors to meld and the sauce to firm up.

If You Like Schlotzsky’s...

I had a Schlotzsky’s^® Original sandwich a couple of weeks ago, and it had been years since the last one.  I forgot how great all those toasted layers played together, and especially how that great bun really anchored all the flavors with its special taste and texture.  Well, the OCD in me took over and I was determined to make it for myself.  There aren’t any of these restaurants near me, and I figured that if I wanted one I was going to have to make my own some how.

This was basically going to come down to three challenges: find a recipe to recreate the special bun, create a recipe to recreate the special garlic dressing, and getting the sandwich put together with the right things in the right order.

There are dozens and dozens of links to recipes for a “Schlotzsky bun recipe” on the internet, but they basically come down to two – the recipe the store uses (pounds of proprietary mix) or a home made copycat that everyone seems to have copied.  The first is obviously useless, the second I found unsatisfactory as it wasn’t really close.  After many tries, I think I have it nailed pretty well.

Starting with some stock recipes, it only took a few tries to get the garlic dressing down.  It’s very simple and very tasty, and can sure be used on other things too.  Finally, I found a reference from a former employee who laid out not only the ingredients for the sandwich, but also the order of assembly and the instructions for the technique.  He remains anonymous, but the process is outlined below.  Hopefully, some of you will undertake this project and provide me feedback on your results.  

Okay, here we go…

FILLING INGREDIENTS (for 1 large sandwich, adjust as needed):

CLONE - Sandwich Bun (recipe below)

CLONE - Creamy Garlic Dressing (recipe below)

Parmesan cheese, grated

1 cup mozzarella cheese, shredded

1 cup cheddar cheese, shredded

2 oz. cotto salami, sliced very thin

2 oz. genoa salami, sliced very thin

2 oz. boiled ham, sliced very thin

yellow mustard

red onion, sliced thin

tomatos, sliced

lettuce, shredded

½ cup black olives or marinated black olives

METHOD

Slice open the loaf horizontally into 2 even thicknesses.   

 

Apply spiral rings of garlic on each bun half starting from the outer edge inward - six for large, 3 for medium, 2 for small sandwich.  Add Parmesan cheese from a shaker, roughly 5 to 6 shakes to lightly dust both entire buns.

Distribute one cup of shredded cheddar cheese on the bottom bun, and one cup of mozzarella cheese on the top bun.  Put both buns in a toaster over at a heat of 375 degrees, to barely melt the cheese until you see it bubbling a bit, then pull them out and spread the cheese evenly with a spatula.

On the bun with the cheddar put 1/2 cup of the olives, then slices of boiled ham covering the entire sandwich overlapping each ham slice.

Remove the top bun from the toaster over spread the mozzarella cheese out evenly with the spatula; put the bottom bun back in the oven while you work on the top.

On the top bun place slices of cotto salami laid out the same as the ham then the slices of Genoa salami even spread out on top of the cotto salami, finishing with rings of yellow French’s mustard.  Put the top salami bun in the oven and take out the bottom bun and get ready to dress it.  On the bottom bun add first shredded lettuce, sparingly just enough to cover the bottom meat.  Next, add your slices of tomato and thinly sliced red or yellow onions, six thin slices, no more. 

Here are two beauties, ready to go.

Retrieve the other bun but it together, and prepare to feast!

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CLONE - Original Sandwich Bun

Makes 2 large or 3 medium sandwich buns

INGREDIENTS

1 recipe CLONEsky’s^® sourdough starter (recipe follows)

2 teaspoons white sugar

1/4 teaspoon baking soda

3/4 cup lukewarm milk (at about110° F)

1/2 teaspoon salt

2 cups bread flour

2 tablespoons corn meal

METHOD

In a large bowl, stir together the warm milk, sugar, salt and baking soda. Stir to dissolve, then add in the CLONEsky’s^® sourdough starter and whisk together.  Beat the flour into the liquid mixture one half cup at a time until smooth, then move on to the next half-cup. When you are finished, the batter should be thick, very sticky and smooth.

Prepare 2 each 8” or 3 each 6” pie or cake pans with non-stick spray, and then scatter the bottom of the pans with the corn meal.  Divide the dough evenly between the prepared pans.  It won’t look right, but the batter will spread as the dough rises. Spray the top of each bun with non-stick cooking spray, and then cover and let rise for one hour in a warm draft-free spot for one hour.  I turn on the oven for a minute and then right back off, and let it rise in there.  It should be barely just warm.

Once the dough has finished rising, spray the top of the bread with non-stick cooking spray lightly again. Bake in a preheated 375° F for 20 minutes.  Once the top is lightly golden and a toothpick comes out clean, you are done.  Turn the finished loaves out on a cooling rack, and allow to cool for an hour before slicing.

CLONESKY’S SOURDOUGH STARTER - yields about 1 ¼ - 1 ½ cups

• 1 cup warm water (110 degrees F)
• 1/2 tablespoons active dry yeast
• 1/2 teaspoon sugar
• 1 cup all-purpose flour

Combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with  new yeast – check the date.)

Add the flour and stir briskly to work in. Cover loosely and let rest in a warm, draft-free place (like an oven with pilot light or light) for 8 to12 hours. (The mixture should become very bubbly.)  Now you can use your Schlotzsky’s^® sourdough starter to make your Markzsky’s® Original® No-Knead Sandwich Buns!

CAUTION: Never keep any sourdough starter tightly closed! The gasses that build up from the yeast can pressurize the container (such as a glass jar) and possibly make it burst!

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CLONE - Creamy Garlic Dressing

1 c. mayonnaise                                               2 tbsp. minced parsley
1 tbsp. white vinegar                                       1 tbsp. milk
1/2 tsp. powdered garlic                                 1/2 tsp. sugar
1/2 tsp. salt

Whisk all ingredients together in a medium bowl.  Load into squeeze bottle and keep in refrigerator. Makes about a cup

Fresh Tomatillo Salsa

...inspired by Lisa Fain 

Simple, crisp and green, vary the heat by varying the pepper count.  Two jalapenos makes for a pretty mild salsa.

Ingredients
3/4 lb tomatillos, smaller is better for taste (11 oz can may be used)
chiles - 2 jalapeño (mild) (or 2 Serrano [warmer], or more if you like)
6 cloves chopped garlic
1 1/2 tablespoon lime juice
1/4 cup chopped cilantro, packed
salt and pepper to taste

Makes approximately 1 pint


Method
Bring a 4-5 quart pot of water to boil over high heat.  Peel the husks from the tomatillos and discard; and rinse the sticky coating off the tomatillos.  Boil the tomatillos for 5 minutes or so to soften, remove and drain.

Add the tomatillos, garlic, peppers, cilantro and lime juice to a blender.  Blend until smooth and add salt and pepper to taste.  After it sits, you may need to add a bit of water as it may thicken.

Pomegranate Glaze/Sauce

Here is a terrific glaze for chicken and pork. Using the base of pomegranate juice makes for a tasty but hard-to-identify flavor that makes you want more. This recipe is easily doubled for more glaze/sauce. See note at the end of the recipe about the listed hot sauce. For use as a glaze, double the brown sugar and glaze the meat 1/2 hour before removing from the smoker. For sauce, use as-is.

Ingredients:
6 T pure Pomegranate juice
4 T ketchup
2 T Búfalo jalapeno hot sauce
2 T brown sugar
1/2 T apple cider vinegar


Method:
Add all ingredients to a saucepan over medium low heat. Whisk together well.
As bubbles start to form, reduce to a slow simmer and let reduce by half, stirring occasionally to prevent sticking. It will thicken into a delicious sauce.


Note:
The hot sauce listed is one of Mexico's best-kept secrets, and is the best selling sauce there. It is very thick, like ketchup, and doesn't run all over the place like the more popular sauces do, and it isn't overpoweringly vinegar-tasting. It is widely available at H.E.B. stores and Wal*Mart, and get the sauce with the red plastic safety seal around the cap - it has carrots listed as an ingredient.

Avocado Crema

Okay, this isn't my idea originally, but it's a really good garnish topping. Very classy looking and a great final garnish on things pork and chicken.


1 ripe avocado, peeled and pit removed
1/2 cup buttermilk (or cream, but add extra T of lime)
3 tablespoons lime juice (from about 1 1/2 limes)
1/4 cup sour cream
1/2 teaspoon salt

Puree all the ingredients in a food processor or blender. Pour into a small squeeze bottle. It should be a good consistency for squirting without being runny. If not, add a little more lime juice or cream. Cap the bottle and chill until read to use. It only keeps a few days, so use it well!

Yield: 1 1/3 cup

Pico de Gallo

<!--[if gte mso 9]> Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 My favorite topper for Mexican and Tex-Mex food - doesn't keep all that long so make it fresh!


1/2 red onion, minced
6 Roma (plum) tomatoes, seeded and diced
1/4 C fresh cilantro, minced
1 Serrano pepper, seeded and finely minced (or try using the Green Tabasco sauce)
1T lime juice
salt and pepper and garlic powder to taste

Combine and chill before service.