Continuing the Barbecue Trend- Pulled Chicken Sandwiches

Lately with the weather and Summer being almost upon us, there have been an influx of recipes and posts pertaining to various types of barbecuing. Keeping up with the trend, I went a slightly different route then the normal version (usually pork), and went with Pulled Chicken Sandwiches.

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For the chicken, I had boneless thighs which I initially tossed on the grill and used a little oil/honey combination which seem to be a nice combination for keeping the chicken very juicy on the inside and a nice crisp outer-coating. After this step, I took the chicken and tossed in the 5-quart Le Creuset. I proceeded to scoop in my homemade barbecue sauce (spice coming from Anaheim Pepper) aand I poured in some spiced rum as well for a little moisture. I then covered the dish, tossed in the oven at 200 degrees and let it go for a few hours.

In the meantime, I decided some type of potato would be in order. Since I had decided we would have sandwiches, I went the route and cut up some potatoes and proceeded to cook in the oven to make some homemade french fries. My seasoning mix for them included: white-truffle infused oil, sweet paprika, finely diced garlic, ground peppercorn, and salt.

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Throw in a side of pickles (counts as my green vegetable) and you have a complete meal.

Enjoy.

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Diner Inspired Sandwich- Grilled Ribeye with some Sauteed Onions

This is a nice, fun, and somewhat quick meal which can be tailored in many ways to suit one’s own liking. In this particular instance, I kept it in similar fashion to a version I had tried a few months back at a retro 50’s themed diner.

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On to the fun part: Start off with a nice boneless ribeye or two (or more depending on how many you are feeding), season to your liking- I used some cracked peppercorns, black-garlic salt, and some rosemary. Toss on the grill and cook to your liking (I did mine to about medium-rare as they will cook a little after you pull em off).

For the onions, I sliced up a nice large yellow sweet onion. Threw it in a skillet of already heated up olive oil, threw in some pepper to taste, and tossed in a little Worcestershire sauce. Cook til golden brown. Throw it all together on a nice roll, toss in a side of homemade broccoslaw and some pickles and bam…you have a complete meal. Quick, easy, tasty…what more could you want?

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Enjoy.

Fall-Seasonal Crab Cakes

If you had missed my post from the start of the weekend pertaining to Wolffish stuffed with crab and a nice crab-horseradish sauce, you can find it here. With the crab meat which was leftover, I decided to make some crab cakes, but tailor them to a more fall like flavor.

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I wanted to go with more earthy, hearty type flavors so I went with some crushed pistachios to start and added in some acorn squash (I had sauteed first with some oil, onion, and green pepper minced up).

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Other seasonings I had used included sea salt, cracked peppercorn, fresh rosemary and basil, and some ground mustard. To hold the shape I mixed egg directly into the batter and formed balls in my hand. Unlike some traditional forms which use breadcrumbs throughout, I formed the cakes first and then coated only the outside with plain breadcrumbs. I then proceeded to saute in a pan with a combination of olive/grapeseed oil.

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The rolls (which were purchased from my local Wegman’s bakery) were a nice hearty pretzel roll. For a sauce, I combined fresh horseradish root, some mayo, some cherry tomatoes, salt, pepper, and blended together to make a nice aoli style topping. I also accented the sandwich with some radicchio lettuce.

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Enjoy.