BLOGHUNGRY

10 Foods I Want to Use to Self-Medicate

My name is Adam and I am a food addict. Every now and then I have one of those days where I snap from the stresses of everyday life and find myself elbow deep in a pot of chicken and dumplings with a kitchen full of homemade pastries. This list goes out to all the other grown-up fat kids in their moment of need. These recipes may also speak to the needs of stoners and/or pregnant women. Together we can reach comfort and satisfaction with food.

Grilled Cheese w/ Tomatoes, Pickles, and Potato Chips

Bacon and Guacamole Grilled Cheese

Baked Potato Grilled Cheese

Baked Spaghetti in Garlic Bread

Spicy Sausage Pasta

Creamy Bacon Carbonara

One Bowl Rocky Road Brownies

Momofuko's Compost Cookies

Pan Fried Cookie Dough Egg Rolls

Campfire Cookies

Best Ever Steak Sandwiches

My grandmother used to fry up cube steaks all the time. They're cheap and tenderized cuts of beef that always cook evenly and are never tough. This sandwich is even better than my grandma's steaks. Popmuse has deemed it his favorite sandwich of all time and one of the best things I've ever made. Post sandwich, we've become full converts of the Pioneer Woman and I obsessively watch her new show on Food Network.

Best Ever Steak Sandwiches

2 whole Medium Onions, Halved And Sliced
1-1/4 stick Butter
2 pounds Cube Steak, Cut Into 1/2-inch Strips
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1/4 cup Worcestershire Sauce
8 dashes Tabasco Sauce
4 whole Deli Rolls (crusty), Split
8 slices (thick) Fresh Mozzarella (optional)
8 slices (thick) Ripe Tomato (optional)
1-1/2 cup Arugula (optional)

Season meat with salt and pepper. Set aside.

Melt 1/3 stick of butter in a heavy skillet over medium-high heat. Cook onions for several minutes, until golden brown. Remove to a separate plate and set aside.

Return skillet to stove and increase heat to high. Add another 1/3 stick of butter. When melted, add meat to pan in a single layer. Do not stir. Allow meat to sit, undisturbed, for a minute in order to brown. With a spatula, flip meat to the other side and allow to brown. Reduce heat to low. Add onions back into pan, then add Worcestershire, Tabasco, and remaining 1/3 stick of butter. Stir and allow to simmer, adding more Worcestershire or Tabasco as desired.

Melt 1/2 stick of butter on griddle or in a separate skillet. Place roll halves, cut side down in butter and brown over medium-low heat until golden brown.

To serve, spoon meat/onion mixture over bottom half of rolls. Spoon 1-2 tablespoons pan juice over the top. Lay two mozzarella slices on each sandwich, followed by two tomato slices. Top with a generous amount of arugula, then press the top half of the roll on top. Cut in half and serve immediately.

10 Sandwiches I Want to Eat Right Now

If I had to choose a food to marry it would be a sandwich. Sandwiches are practical, rugged, and always there for you in a pinch. That said it is important to bring a little sexiness to the sandwich from time to time. Plain ol' turkey and mustard is too bland for the long hall. You need to keep things fresh and interesting. Since people aren't allowed to marry sandwiches in this country, here are a few recipes to enjoy without a long term commitment.

Ham, Cheddar, and Caramelized Apple Sandwich

Roasted Red Pepper & Provolone Sandwiches

Sausage, Broccoli & Brie Sandwich

Prosciutto, Arugula, & Sundried Tomato Sandwiches

Ham, Brie and Apple Sandwich

Heirloom Tomato Sandwich

White Bean, Avocado, Cherry Tomato, Wasabi Sandwich

Korean BBQ Pulled Pork Sandwich

Hawaiian Pulled Pork Sandwich

Beer Marinated Steak Sandwich

Croissant Grilled Cheese with Pepper Jack & Apple Butter

I got this genius recipe from Grilled Cheese Social. Now I'm a total convert to the concept of crissant grilled cheese. The texture is the perfect hybrid of a grilled cheese and a panino. Since croissants are basically all butter, you don't need to add any to the pan and it toasts completely evenly. I plan on making a lot more of these with different cheese and fillings.

 Croissant Grilled Cheese with Pepper Jack & Apple Butter

1 plain croissant
a few slices Pepper Jack Cheese
1 1/2 tbsps apple butter

Slice the croissant in half and top with thinly slice some of that Pepper Jack. Then spread/smear apple butter over cheese slices. Add another layer of of the Pepper Jack and put the top piece of bread back on top. Heat a pan to medium low and stick the sandwich on about five minutes on each side. Press down on the sandwich a few times and It should start becoming even more flaky, golden, and crusty.

Prosciutto, Goat Cheese, and Fig Sandwiches

Our dishwasher is broken. It's a pretty serious loss in our household. While we wait for a new one to be delivered, we are embracing the world of sandwiches and salads on paper plates.This was easy to throw together and super tasty. You can sub a schmear of fig preserves for the fresh figs if they aren't in season.

Prosciutto, Goat Cheese, and Fig Sandwiches

6 oz soft mild goat cheese (3/4 cup) at room temperature
1 1/2 teaspoons black pepper
1 baguette
4 fresh figs, trimmed and sliced lengthwise 1/4inch thick
4oz thinly sliced prosciutto (8 slices)
a handful of arugula leaves

Stir together goat cheese and pepper with a fork. Slice baguette in half horizontally and into 4 sandwiches. Layer on peppered goat cheese, figs, prosciutto, and arugula.

French-Toast Grilled Cheese with Apples

2011 is still all about Rachael Ray for me. I made these a while back and forgot to post them. I bought a loaf of challah bread and cut it into thick slices for the sandwiches. They were redunkulous.

French-Toast Grilled Cheese with Apples

8 slices good quality white bread, each about 1/2-inch thick
Combine 1/3 cup dark amber maple syrup with 1/3 cup stone ground mustard OR use 2/3 cup fig spread
12 ounces extra-sharp cheddar, sliced
1 apple, such as Gala, Honeycrisp or McIntosh, very thinly sliced
3 large eggs
1/2 cup half-n-half or whole milk
Freshly grated nutmeg
A generous pinch cinnamon
Butter

Spread maple mustard or fig spread on bread slices. Build 4 cheese and apple sandwiches.

Heat a griddle pan over medium heat.

Beat eggs with half-n-half or milk and season with nutmeg and cinnamon. Turn sandwiches in the egg and cook in melted butter on hot griddle pan. Grill sandwiches until deeply golden and the cheese has melted.

Cut sandwiches into triangles or 4 square pieces to serve.

Grilled Turkey and Cheese Sandwiches With Stuffing and Cranberry Relish

This recipe from Emeril Lagasse is just insane enough to be delicious. I plan on putting it to the test this weekend.

Grilled Turkey and Cheese Sandwiches With Stuffing and Cranberry Relish

5 tablespoons mayonnaise
8 thick slices French Batard bread (or other dense bread such as ciabatta or boule)
6 ounces Emmenthaler cheese, grated
10 ounces roast turkey breast, sliced
1/2 to 3/4 cup leftover Thanksgiving stuffing (optional)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 tablespoons cranberry sauce
4 tablespoons butter, melted
Sweet potato chips, for serving (optional)

Lay the bread on a work surface and spread a little over 1 tablespoon of mayonnaise on 4 slices of bread.

Sprinkle the cheese on half of the bread slices, top with the turkey, and season with salt and pepper. Spread 2 to 3 tablespoons of the stuffing over the turkey, if desired, then spread the cranberry sauce on the remaining 4 slices of bread. Close sandwiches, pressing each one tightly together. Brush both sides of the sandwich with some of the melted butter.

Heat a grill pan over medium-low heat and brush the pan with the remaining butter. Place the sandwich in the hot pan and grill for 5 to 8 minutes per side, pressing the top of the sandwich with another pan. The sandwich should be hot and the cheese should be melted. Continue this process until all the sandwiches are grilled.

Serve immediately, with sweet potato chips if desired.

Buffalo Sloppy Joes with Blue Cheese and Dill Pickles

Sloppy Joes got a bad rap in cafeterias. When made well they are sweet, savory, and satisfying. Add the heat of wing sauce with some blue cheese crumbles and diced dill pickles and you've got a sandwich that deserves your respect.

Buffalo Sloppy Joes with Blue Cheese and Pickles

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
2 carrots, chopped or grated
3 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/3 cup wing sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
3/4 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

Oscar Food: Croque Monsieur

These decadent cheese crusted ham and cheese sandwiches were featured in both Julie and Julia and It's Complicated this year. I usually prefer the Croque Madame (the same sandwich covered with a fried egg/creamy yolk), but I wouldn't kick this off the dinner table. I've read that Julia Child also recommended dividing these up into smaller bites as hors d'oeuvres.

Croque Monsieur
(from Ina Garten)

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Preheat the oven to 400 degrees F.

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Open-Faced Latke and Turkey Croque Madame on Challah

My journey to make the latke more exciting continues. People wept with joy when I served these this year. The mix of melted cheese, creamy bechemel, crispy fried latkes and deli turkey on toasted Challah is truly a reason to celebrate.

Open-Faced Latke and Turkey Croque Madame on Challah

4 large or 8 small latkes, fried
4 slices Challah bread
4 large eggs
8 slices deli Swiss cheese
8 slices deli turkey
8 tablespoons butter, divided
1 rounded tablespoon all-purpose flour
1 cup milk
Salt and pepper
1/8 teaspoon nutmeg
2 teaspoons Dijon style mustard

For Bechamel:
   
Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.

For Sandwiches:

Preheat oven to broil. Heat 2 nonstick skillets over medium-low heat with 1 tablespoon of butter in each. Add 2 slices bread to each pan and toast lightly on each side. Top each toasted bread with 1-2 latkes (depending on size), 2 slices of the turkey and 2 slices of cheese. Put all toasts with turkey and cheese on a cookie sheet in the oven for 1-3 minutes, watching them carefully to make sure they do not burn.

Reusing the 2 skillets for the eggs, Heat 1 tablespoon of butter in each skillet over medium low heat. When butter melts add 2 large eggs to each skillet, keeping the whites separate from each other. Cook each egg sunny side up. Turn egg over and cook about 3 minutes. The egg white should be cooked but the yolk should be runny.

Place 1 fried egg atop each toasted/melted sandwich. Top with a couple healthy spoonfuls of the bechamel. Serve sandwich immediately.