dijon

A Marvel of Balance & Proportion- Pork Belly and Braised Endive Sandwich

27 Apr 2011
Pork Belly and Braised Endive Sandwich

Sandwich. Panini. Grinder. Hoagie. Submarine.

Do you sense a theme here? Yep, my brain is stuck in sandwich gear. You can blame the Saveur Magazine sandwich issue if you want, or maybe the Tom Colicchio cookbook ‘wichcraft. Both of which are living on my desk this week.

But in truth I have been a sandwich fan since I was a kid. Because one things kids know about sandwiches is this: less is more. And today that adage is truer than ever.

I realize Jared Fogel and the rest of the Subway franchise are looking at me askew right now. But I am sorry it’s true. Nobody needs a 12-inch sandwich loaded up with 16 ingredients to be happy. I don’t care how much weight he lost eating those things. That sandwich doesn’t pass the muster in my opinion.

It’s the super-size mentality that has destroyed so many great foods in the past few generations. Did you realize that a standard bagel used to be about  3-inches in diameter and contain about 140 calories? Today they have more than 350 calories with out the schmear!

Remember when McDonald’s introduced the Quarter Pounder? (Yeah, well I do…)

A quarter pound of meat seemed obscene at the time. But a quarter pound of beef no longer shocks anyone. In fact you can hardly find a 10-inch dinner plate anymore­– ‘cuz a burger won't fit on it! 12-inches is the new norm in plate size.

Well these behemoths are not sandwiches. They shouldn’t even be food.

Sippity Sup Continues »
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Pork Belly and Braised Endive Sandwich

Pork Belly and Braised Endive Sandwich
By jgreghenry Published April 27, 2011
Prep time: 180
Yield:1 ()

Ingredients:

  • 1.5 lb boneless pork belly, skin on
  • 0 salt & freshly ground black pepper, to taste
  • 1 T canola oil
  • 1 medium onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 leek, white and light green parts washed and roughly chopped
  • 2 clv garlic, peeled
  • 3 c chicken stock, approximately
  • 1 t caraway seeds
  • 2 heads endive, leaves separated
  • 2 t sugar
  • 0.25 c balsamic vinegar
  • 4 ciabatta rolls
  • 0 dijon mustard, to taste

Directions

Preheat oven to 350 degrees F. Season the meat with salt and pepper. Heat the oil in a large oven-proof skillet set over medium heat. Lay the meat, skin side down, in the skillet and cook, undisturbed for about 15 minutes. The key to crispiness is to not disturb the meat while it cooks. It will stick at first. But it will unstick itself when ready. At that point transfer the meat to a plate and pour off all but 2 tablespoons of the fat. Reserving the excess for later. Add the onion, carrots, celery, leek and garlic to the hot skillet. Cook stirring occasionally, about 20 minutes. Return the meat to the skillet, skin side up this time, and add about 2 cups of chicken stock. Just enough to surround the meat with out submerging it. Bring to the stock to a simmer, then transfer the skillet to the oven uncovered. Cook the meat about 1 hour, then add more stock to adjust the level in the skillet. Continue cooking until the meat is fork tender, about 30 more minutes. Remove the skillet from the oven and let the meat cool somewhat it the liquid. Once cool enough to handle, gently peel off the skin, cut the meat into 3/8-inch thick slices and return it to the skillet. Set aside in a warm place, but don't cover the skillet so that the meat will stay crisp. In a separate skillet heat about 2 tablespoons of the reserved fat over medium heat. If need be add a bit of oil to get the proper amount of fat. Add the caraway seeds and toss, heating them until fragrant. Add the endive leaves and saute them until they are wilted and beginning to brown. Add the sugar, vinegar, and a good pinch of salt and pepper. Continue cooking until the liquid is reduced and the endive leaves get very soft. Remove from heat and set aside. Slice the ciabatta rolls in half, spread the mustard on the bottom half. Top with pork belly slices, followed by the endive. Close the sandwiches and serve.

Notes:

serves 4 Source: Adapted from 'wichcraft

Is Panko Crusted Mustard Chicken Too Much Information?

08 Feb 2010
Panko crusted mustard chicken

Do you ever have great ideas? Are you ever sure you are going to just WOW them?

Do you ever lay awake thinking: "this one is THE one; now my life feels right?" Well, this recipe started out something like that. But then it went someplace else entirely. As you'll soon see.

I'll let you in on a secret though. Everyone has thoughts like these. They have them in consideration of their jobs. They have them in consideration of sports (GO SAINTS). They especially have them in consideration of love.

Sometimes I even have these thoughts in consideration of SippitySup!

But really... SippitySup is a website. A blog. SippitySup is something I do that is outside my real life. Something that I do to express myself. Because in my real life I do not always get to express myself.

Sippity Sup Continues »
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Panko Crusted Mustard Chicken Breasts

Panko Crusted Mustard Chicken Breasts
By jgreghenry Published February 8, 2010
Prep time: 45
Yield:1 ()

Ingredients:

  • 4 boneless chicken breasts, skin on
  • 2 T olive oil, plus more for breasts
  • 0 coarse salt and freshly ground pepper
  • 4 T unsalted butter at room temperature
  • 2.5 T dijon mustard
  • 0.75 c panko style breadcrumbs
  • 2 T chopped fresh rosemary, plus more for garnish
  • 0.75 c homemade or low-sodium canned chicken stock
  • 0.5 c heavy cream

Directions

Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper. Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and rosemary, and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs. Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes. Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with rosemary.

Notes:

serves 4 You may substitute thyme for rosemary to remain true to the Martha Stewart recipe. Source: Martha Stewart Living