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The $100.00 Sandwich

June 6, 2011
Bacon, cooking, Fish, Sandwich
3 Comments

The $100 Abalone Sandwich - Photo Courtesy of Eddie B., Brian L. & the Abalone Diving Crew

Guage, iron, float and fins,
Mask, snorkel, second skins.

Dive into the cold and dark,
Watch out for that Great White shark.

Why they cost a small nest egg?
Cuz you just might lose a leg.

Relax into the ebb and flow,
Or suffer a bit of vertigo.

Look for a foot that’s large and black,
Now pry away, don’t push it back.

Give it time to suction down,
And you’ll be down there ’til you drown.

If the legal size you fail,
You might even go to jail.

But score one for the frying pan,
And they’ll be calling you, “Da Man!” (Pathetic, I know)

Lay it on the sourdough,
With bacon, heirlooms and avocado.

Top it with an egg that’s fried,
And serve it up with joy and pride!

ABALONE!! No recipe necessary. It’s just one delicious (and expensive) sandwich!

CHEESY BREAD, CABBAGE & KALE SOUP

February 8, 2011
Bacon, Bread, Cabbage, recipes, Soup
4 Comments


Great food is more than just a meal,
It’s who you’re with and how you feel.

This soup was rustic, tasty, fine,
Great friends to share with made it divine. :)

This is Jamie Oliver’s Recipe for Italian Bread and Cabbage Soup with Sage Butter.  It is comforting and filling, and perfect for a winter’s night.  I made very few changes to the recipe.  I used anchovy paste instead of fillets, which I added after the bacon was adequately cooked.  After all the cheese (I’m sure I used more than the recipe called for) I could not bring myself to add butter on top of it all.  I’m sure it would have been lovely but I can assure you it was delicious without the butter.

As Jamie suggests, I layered this soup in a casserole dish but, if I were to do it again, I would prepare it in separate ramekins.

After layering, I would suggest keeping any leftover broth –  you may need extra to serve with each bowl.

Thanks to Gina at BowlLicker for so much fun in the kitchen.

RECIPE PER JAMIE OLIVER

  • 3 quarts good-quality chicken or vegetable stock
  • 1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
  • 2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed
  • and roughly chopped
  • About 16 slices stale country-style or sourdough bread
  • 1 clove garlic, unpeeled, cut in 1/2
  • Olive oil
  • 12 to 14 slices pancetta or bacon
  • 1 (4-ounce) can anchovy fillets, in oil
  • 3 sprigs fresh rosemary, leaves picked
  • 7 ounces fontina cheese, grated
  • 5 ounces freshly grated Parmesan, plus a little for serving
  • Sea salt and freshly ground black pepper
  • Couple large knobs butter
  • Small bunch fresh sage, leaves picked

Directions

Preheat your oven to 350 degrees F.

Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan.

Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.

Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.

Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don’t stress if your pan’s only big enough to take layers – that’s fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.

Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.

When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they’re just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!


MUSSELS & CLAMS

February 1, 2010
Bacon, Clams, Fish, Mussels, Spicy
5 Comments

Mussels and clams and clams and fish,
I don’t even like this dish.

But the one I call my man,
He is really quite a fan.

Since marriage is a compromise,
I make the mussels I despise.

Apron and heels are quite enough,
To add a smile is just too tough.

As I open up the clam,
I slice my finger. Hellshi*damn!

The kitchen smells, I’m feeling glacial,
Open the pot to a steamed fish facial.

Now my blood is boiling hot,
Curses on these clams I bought!

My hair is limp, I smell like chum,
But there’s no way I’ll succumb.

These sea-things are at MY command,
Now I’ve got the upper hand.

Buttered, spiced and brothified,
By my directions they’ll abide.

And when I’m done I’ll choke some down,
Even though they bring a frown.

Just so I’ll have victory,
Over those things from the sea.

Baited by the fish no longer,
Freshened up and feeling stronger,

A steaming bowl I do serve,
To my man who has the nerve,

To say he has no appetite.
Now I’m ready for a fight.

I take him down like clam and mussel,
No match for me we start to tussle.

Forget about that “give and take,”
His own damned dinner he can make!

Clams, Mussels & Halibut in Spicy Bacon Broth

RECIPE

1 lb. mussels

1 lb. clams

1 halibut steak

4 slices thick cut bacon

3 cloves garlic

2 tsp. chili pepper flakes

3 T. butter

2 tsp. salt

2 1/2 cups chicken/fish stock

1 cup tomato juice or 1 can diced tomatoes

parsley for garnish

Soak mussels and clams for 15 minutes in water with 1 T. salt.

Brush halibut with olive oil and seasoned salt. Bake in  400 degree oven for 10-12 minutes.

While halibut is cooking, cut bacon into small chunks. Saute until crispy. Take the bacon out of the pan. To the  remaining bacon fat, add 3 T. of butter, garlic and chili pepper flakes. Saute for 3 minutes. Add stock and tomato juice and bring to a boil. Add salt sparingly as both bacon and stock have a high sodium content.

Drain and rinse the mussels and clams. Add them to the pan and cover for 4-5 minutes or until the shells have all opened. Discard all shells that have not opened. Cut medium pieces of halibut and gently add them to the pan. Cook 2 more minutes.

Ladle into bowls and top with bacon and parsley. Serve with crunchy french or sourdough bread. Serves 4.

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