One of America’s Favorites – Polish Boy
April 24, 2023 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: baking, BBQ Sauce, Cole Slaw, Cooking, Food, French fries, Grilling, Hot Sauce, One of America's Favorites, Polish Boy, recipes, Sandwich, Sausage
The Polish Boy is a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce or hot sauce, and a layer of coleslaw. While the sausage is typically grilled, some establishments will quickly deep fry the sausage after grilling and prior to assembling the sandwich.
While Polish Boys can be found at various establishments throughout Cleveland, a popular place is Freddie’s Southern Style Rib House, known for their southern style barbecue sauce. Esquire named theirs as one of the best sandwiches in America, calling it “soul on white.”
Chef Michael Symon cited the Polish Boy as “The Best Thing I Ever Ate” on the Food Network, where he featured Seti’s Polish Boys on the show. Seti’s version is unique because of optional chilli and cheese that can be added to your sandwich.
Chef Gregby Camp from “Mickey Flickey’s Amazing Wings” appeared on The Wendy Williams Show to teach the audience how to make a Cleveland Polish boy. Chef Camp suggests toasting the bun to give it better flavor and to hold the sandwich together. His sandwich features just enough coleslaw to taste, homemade french fries and their Amazing Comeback Barbecue Sauce.
Hot Sauce Williams, a restaurant on Cleveland’s East Side, features a variation that includes the addition of smoked and barbecued pork shoulder to the sandwich and was featured in June 2010 on the Travel Channel’s Man vs. Food. Host and food enthusiast Adam Richman tried their Polish boy, which featured the restaurant’s signature hot-sauce. Since the airing of the episode, Hot-Sauce Williams changed the type of french fries used in the sandwich and removed the pork shoulder from its components. B&M Barbecue, a Cleveland BBQ chain, calls this variant of the Polish Boy with pork shoulder a “Polish Girl”.
Roast Beef and Longhorn Colby Sandwich w/ Olives and Marinated Mushrooms
March 24, 2022 at 7:13 PM | Posted in Aunt Millie's Live Carb Smart, Boar's Head | 1 CommentTags: Aunt Millie's Live Carb Smart 5 Seed Bread, Boar's Head, Cooking, Emeril's New York Deli Style Mustard, Food, Longhorn Colby Cheese, mushrooms, Olives, recipes, Roast beef, Sandwich
Today’s Menu: Roast Beef and Longhorn Colby Sandwich w/ Olives and Marinated Mushrooms
I had a cup of Bigelow Decaf Green Tea for Breakfast. 53 degrees, windy, and mostly cloudy out today. After my Tea I went to Kroger for a few items. Then on the way back home I stopped at Wendy’s and picked up Breakfast for Mom. Back home I cleaned off the Deck and Driveway, a lot of limbs and leaves from the winds overnight. I took it easy after that I had a bad Sinus Headache. For Dinner tonight I prepared a Roast Beef and Longhorn Colby Sandwich w/ Olives and Marinated Mushrooms.
For my Sandwich I used Boar’s Head London Broil Cap-Off Top Round Oven Roast Beef from Kroger. As usual it’s some Rare to Medium Rare Roast Beef. I’ll also be using a slice of Boar’s Head Longhorn Colby Cheese, love this Cheese! I topped those with some Emeril New York Deli Style Mustard. I served on a couple of slices of Aunt Millie’s Live Carb Smart 5 Seed Bread.
For a couple of sides I had some Murray’s Marinated Feta and Greek Olives, along with some Murray’s Mushrooms Marinated with Garlic and Herbs. Kroger has a great selection of Murray’s Cheese along with Marinated Olives and Marinated Peppers. A real easy Dinner to prepare along with being very good! For Dessert later a Jello Sugar Free Dark Chocolate Pudding Cup. Take Care and Stay Safe Everyone!
Boar’s Head London Broil Cap-Off Top Round Oven Roast Beef
Hand-trimmed and carefully seasoned with pepper, garlic, onion and a hint of lemon for tartness, this cut is then slow-roasted to tender perfection. Boar’s Head London Broil Cap-Off Top Round Oven Roasted Beef packs classic meaty flavor in each rich and savory slice.
* Gluten Free
* Milk Free
* No MSG Added
* No Caramel Color
Nutrition Facts
Serving Size 2 oz (56g)
Servings Per Container Varied
Amount Per Serving
Calories 70 Calories from Fat 25
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0g
Cholesterol 25mg 8%
Sodium 310mg 13%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 12g 24%
https://boarshead.com/products/detail/12011-london-broil
Boar’s Head Longhorn Colby Cheese
Featuring a golden color and half moon shape, Boar’s Head Longhorn Colby Cheese is a creamy textured, buttery cheese with a hint of tartness. A favorite of both true cheese lovers and younger eaters alike.
Available sliced fresh at the Deli and in the specialty cheese case.
* Gluten Free
* No Caramel Color
* No MSG Added
* Premium Vegetarian Products
https://boarshead.com/products/detail/967-pre-cut-longhorn-colby-cheese
One of America’s Favorites – Club Sandwich
July 26, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: bacon, Bread, Cheese, Club Sandwich, Cooking, Food, Ham, Lettuce, Mayo, Mustard, One of America's Favorites, recipes, Roast beef, Sandwich, Turkey
A club sandwich, also called a clubhouse sandwich, is a sandwich of bread (occasionally toasted), sliced cooked poultry, or fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.
The club sandwich may have originated at the Union Club of New York City. The earliest known reference to the sandwich, an article that appeared in The Evening World on November 18, 1889, is also an early recipe; “Have you tried a Union Club sandwich yet? Two toasted pieces of Graham bread, with a layer of turkey or chicken and ham between them, served warm. Several other early references also credit the chef of the Union Club with creating the sandwich.
Other sources, however, find the origin of the club sandwich to be up for debate. Another theory is that the club sandwich was invented in an exclusive Saratoga Springs, New York, gambling club in the late 19th century.
The sandwich is known to have appeared on U.S. restaurant menus as far back as 1899. The earliest reference to the sandwich in published fiction is from Conversations of a Chorus Girl, a 1903 book by Ray Cardell. Historically, club sandwiches featured slices of chicken, but with time, turkey has become increasingly common.
As with a BLT, toasted white bread is standard, along with iceberg lettuce, bacon, and tomatoes. The sandwich is traditionally dressed with mayonnaise. Variations, however, on the traditional club sandwich abound. Some vary the protein, for example, a “breakfast club” that includes eggs or a “roast beef club.” Others include ham (instead of, or in addition to bacon) and/or cheese slices. Vegetarian club sandwiches often include hummus, avocado or spinach, as well as substitute the real bacon with a vegetarian alternative. Mustard and sometimes honey mustard are common condiments. Upscale variations include, for example, the oyster club, the salmon club, and Dungeness crab melt.
The sandwich is commonly served with an accompaniment of either coleslaw, or potato salad, and often garnished with a pickle. The coleslaw or potato salad is often reduced to a “garnish” portion, when the primary accompaniment is an order of french fries or potato chips. Due to high fat and carb content from the bread, bacon and dressing, club sandwiches have sometimes been criticized as unhealthy. In 2000, Burger King came under fire for its chicken club, which contained 700 calories, 44 grams of fat (nine of them saturated), and 1,300 milligrams of sodium, as well as the trans fat from the fryer shortening.
One of America’s Favorites – Polish Boy
June 21, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: baking, BBQ Sauce, Cole Slaw, Cooking, Food, French fries, Grilling, Hot Sauce, One of America's Favorites, Polish Boy, recipes, Sandwich, Sausage
The Polish Boy is a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce or hot sauce, and a layer of coleslaw. While the sausage is typically grilled, some establishments will quickly deep fry the sausage after grilling and prior to assembling the sandwich.
While Polish Boys can be found at various establishments throughout Cleveland, a popular place is Freddie’s Southern Style Rib House, known for their southern style barbecue sauce. Esquire named theirs as one of the best sandwiches in America, calling it “soul on white.”
Chef Michael Symon cited the Polish Boy as “The Best Thing I Ever Ate” on the Food Network, where he featured Seti’s Polish Boys on the show. Seti’s version is unique because of optional chilli and cheese that can be added to your sandwich.
Chef Gregby Camp from “Mickey Flickey’s Amazing Wings” appeared on The Wendy Williams Show to teach the audience how to make a Cleveland Polish boy. Chef Camp suggests toasting the bun to give it better flavor and to hold the sandwich together. His sandwich features just enough coleslaw to taste, homemade french fries and their Amazing Comeback Barbecue Sauce.
Hot Sauce Williams, a restaurant on Cleveland’s East Side, features a variation that includes the addition of smoked and barbecued pork shoulder to the sandwich and was featured in June 2010 on the Travel Channel’s Man vs. Food. Host and food enthusiast Adam Richman tried their Polish boy, which featured the restaurant’s signature hot-sauce. Since the airing of the episode, Hot-Sauce Williams changed the type of french fries used in the sandwich and removed the pork shoulder from its components. B&M Barbecue, a Cleveland BBQ chain, calls this variant of the Polish Boy with pork shoulder a “Polish Girl”.
One of America’s Favorites – Italian Beef Sandwich
December 7, 2020 at 6:02 AM | Posted in One of America's Favorites | 2 CommentsTags: An Italian beef sandwich, Au jus, baking, Cooking, Food, Gravy, Green Italian Peppers, Grilling, One of America's Favorites, recipes, Roast beef, Sandwich, Sirloin
An Italian beef is a sandwich, originating in Chicago, composed of thin slices of seasoned roast beef, simmered and served au jus (known by locals as ‘gravy’) on a long Italian-style roll. The sandwich’s history dates back at least to the 1930s. The bread itself is, at the diner’s preference, often dipped (or double-dipped) into the jus the meat is cooked in, and the sandwich is typically
topped off with Chicago-style giardiniera (called “hot”) or sauteed, green Italian sweet peppers (called “sweet”).
Italian beef sandwiches are commonly found at many area hot dog stands, pizzerias and Italian-American restaurants in northeastern Illinois, southeast Wisconsin (notably Kenosha), Northwest Indiana, Fort Wayne, and Indianapolis. In recent years, Chicago expatriates have opened restaurants across the country serving Italian beef.
Italian beef is made using cuts of beef from the sirloin rear or the top/bottom round wet-roasted in broth with garlic, oregano and spices until cooked throughout. The meat is roasted at ≤ 350 °F (177 °C); this results in up to a 45% reduction in weight, but also yields the sandwich’s famous ‘jus’ or gravy. The beef is then cooled, sliced thin using a deli slicer, and then reintroduced to its reheated beef broth. The beef then sits in the broth, typically for hours. The inefficiency of this process, however, has started to concern many larger Italian beef producers and retailers. In response, some attempt to achieve higher yields by lowering the cooking temperature and placing the beef into food-grade polyester and nylon cook bags, which changes the outer appearance of the beef. Though this reduced time is sufficient for cooking the beef all the way through, it does not allow the jus to be harvested fully. Because traditional Italian beefs are dipped in the jus from their own roast, when this more efficient method is used, the sandwich’s potency is affected. Some companies add MSG, phosphates and other additives in attempts to reach for higher yields.
The exact origin is unknown, but many believe it was created by Italian immigrants who worked for Chicago’s old Union Stock Yards in the early 1900s. They often would bring home some of the tougher, less desirable cuts of beef sold by the company. To make the meat more palatable, it was slow-roasted to make it more tender, then slow-simmered in a spicy broth for flavor. Both the roasting and the broth used Italian-style spices and herbs. The meat was then thinly sliced across the grain and stuffed into fresh Italian bread.
According to Scala’s Original Beef and Sausage Company (formed in 1925), this meal was originally introduced at weddings and banquets where the meat was sliced thinly so there would be enough to feed all the guests. It rapidly grew in popularity and eventually became one of Chicago’s most famous ethnic foods: the original Italian beef sandwich.
The recipe was popularized by Pasquale Scala, and a group of his associates who started small beef stands in Chicago and used similar recipes, perfecting Chicago’s original Italian beef sandwich. Al Ferreri and his sister and brother-in-law, Frances and Chris (Baba) Pacelli, founded Al’s Beef in 1938, and Mr. Beef on Orleans co-founders Carl Buonavolanto Jr. and his Tony (“Uncle Junior” to the Buonavolantos) Ozzauto each set up shop.
Other Italian beef purveyors likewise set up shop in the 40s, many obtaining their beef from Scala Packing Company of Chicago. Chris Pacelli (Baba) (founder of Al’s Beef in 1938), Carl Bonavolanto Jr. and Tony Ozzauto (co-founders, Mr. Beef on Orleans in 1961), were among the group.
By 1954, a local restaurant Al’s Beef was advertising its “Pizza, Spaghetti, Ravioli, and Italian Beef Sandwiches” in the Chicago Tribune.
Mr. Beef’s founder helped his brother, Joe Buonavolanto, open one of the first Italian beef stands outside of the city limits.
There are varying degrees of juiciness, depending on taste. Nomenclature varies from stand to stand, but wet or dipped means the bread is quickly dunked in the juice; juicy even wetter; and soaked is dripping wet.
Most Chicago beef restaurants also offer a “combo,” adding a grilled Italian sausage to the sandwich. Different eateries offer hot or mild sausage, or both.
Typical beef orders are:
* Hot dipped: Italian beef on gravy-wetted bread and giardiniera.
* Hot dipped combo: Italian beef and sausage on gravy-wetted bread with giardiniera.
* Sweet dry: Italian beef placed on dry bread, topped with sweet peppers.
* Gravy bread: meatless Italian bread soaked in the juice of Italian beef, often served with peppers or giardiniera. Also known in some places as “Soakers” or “Juice-ons”.
* Cheesy beef or cheef: Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar); not all stands offer this.
* Cheesy beef on garlic: Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar) and the bread being pre-cooked and seasoned like traditional garlic bread; not all stands offer this.
Some order the “triple double,” which consists of double cheese, double sausage and double beef. Other even less common variations include substituting Italian bread with a large croissant or topping with marinara sauce.
One of America’s Favorites – Club Sandwich
November 12, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: bacon, Bread, Cheese, Club Sandwich, Cooking, Food, Ham, Lettuce, Mayo, Mustard, One of America's Favorites, recipes, Roast beef, Sandwich, Turkey
A club sandwich, also called a clubhouse sandwich, is a sandwich of bread (occasionally toasted), sliced cooked poultry, or fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread.
The club sandwich may have originated at the Union Club of New York City. The earliest known reference to the sandwich, an article that appeared in The Evening World on November 18, 1889, is also an early recipe; “Have you tried a Union Club sandwich yet? Two toasted pieces of Graham bread, with a layer of turkey or chicken and ham between them, served warm.”Several other early references also credit the chef of the Union Club with creating the sandwich.
Other sources, however, find the origin of the club sandwich to be up for debate. Another theory is that the club sandwich was invented in an exclusive Saratoga Springs, New York, gambling club in the late 19th century.
The sandwich is known to have appeared on U.S. restaurant menus as far back as 1899. The earliest reference to the sandwich in published fiction is from Conversations of a Chorus Girl, a 1903 book by Ray Cardell. Historically, club sandwiches featured slices of chicken, but with time, turkey has become increasingly common.
As with a BLT, toasted white bread is standard, along with iceberg lettuce, bacon, and tomatoes. The sandwich is traditionally dressed with mayonnaise. Variations, however, on the traditional club sandwich abound. Some vary the protein, for example, a “breakfast club” that includes eggs or a “roast beef club.” Others include ham (instead of, or in addition to bacon) and/or cheese slices. Vegetarian club sandwiches often include hummus, avocado or spinach, as well as substitute the real bacon with a vegetarian alternative. Mustard and sometimes honey mustard are common condiments. Upscale variations include, for example, the oyster club, the salmon club, and Dungeness crab melt.
The sandwich is commonly served with an accompaniment of either coleslaw, or potato salad, and often garnished with a pickle. The coleslaw or potato salad is often reduced to a “garnish” portion, when the primary accompaniment is an order of french fries or potato chips. Due to high fat and carb content from the bread, bacon and dressing, club sandwiches have sometimes been criticized as unhealthy. In 2000, Burger King came under fire for its chicken club, which contained 700 calories, 44 grams of fat (nine of them saturated), and 1,300 milligrams of sodium, as well as the trans fat from the fryer shortening.
One of America’s Favorites – Fool’s Gold Loaf
June 18, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a commentTags: bacon, Bread, Cooking, Food, Fool's Gold Loaf, Grape Jelly, One of America's Favorites, Peanut butter, recipes, Sandwich
Fool’s Gold Loaf is a sandwich made by the Colorado Mine Company, a restaurant in Denver, Colorado. The sandwich consists of a single warmed, hollowed-out loaf of bread filled with the contents of one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon. The sandwich’s connection to Elvis Presley is the source of its legend and prolonged interest. According to The Life and Cuisine of Elvis Presley, it was the focus of a midnight sandwich run by Elvis Presley and his friends. Taking his private jet from Graceland, Presley and his friends purchased 22 of the sandwiches and spent two hours eating them and drinking Perrier and champagne before flying home. The story became legend and the sandwich became the subject of continued media interest and part of numerous cookbooks, typically focused around Presley’s love of food.
There are two accounts on the origin of Fool’s Gold Loaf. According to Graeme Wood, the Fool’s Gold Loaf was created by Cindy and Buck Scott, owners of the Colorado Mine Company restaurant. Wood writes that Elvis obtained the recipe from the Scotts, so his personal chef could make it, but noted that “the Fool’s Gold Loaf never made a recorded encore”.
According to Nick Andurlakis, he helped create the sandwich while he was working at the Colorado Mine Company as a chef and suggested the Fool’s Gold Loaf to Elvis. Andurlakis claims that he personally delivered the sandwiches to Elvis on the famous night.
The sandwich was named to fit the mining motif of the restaurant. At the time of Elvis’s famous outing, the Fool’s Gold Loaf cost $49.95 (equivalent to $215 in 2017).
The recipe has been repeated by numerous sources, including The Life and Cuisine of Elvis Presley and Andurlakis, a chef at the Colorado Mine Company.
The Fool’s Gold Loaf begins with a loaf of French white bread that is covered in two tablespoons of margarine and baked in the oven at 350F/180C until brown. One pound of sliced bacon is fried in oil until crispy and drained. The loaf is sliced lengthwise, hollowed out, and filled with peanut butter, grape jelly and bacon.
According to Andurlakis, he personally served Elvis the Fool’s Gold Loaf with bacon, peanut butter, and blueberry preserves on a loaf of French bread. The specific type of preserves was allegedly Dickinson’s blueberry preserves.
David Adler’s book contains a detailed account of the event that made the Fool’s Gold Loaf sandwich famous. On the night of February 1, 1976, Elvis Presley was at his home at Graceland in Memphis, entertaining Capt. Jerry Kennedy of the Denver, Colorado police force, and Ron Pietrafeso of Colorado’s Strike Force Against Crime. The three men began discussing the sandwich, and Presley decided he wanted one right then. Presley had been to the restaurant before, while in Denver. Kennedy and Pietrafeso were friends of the owners and hung out there often, so they were driven to the Memphis airport and boarded Presley’s private jet, the Lisa Marie, and flew the two hours to Denver. When they arrived at Stapleton International Airport at 1:40 AM, the plane taxied to a special hangar where the passengers were greeted by Buck Scott, the owner of the Colorado Mine Company, and his wife Cindy who had brought 22 fresh Fool’s Gold Loaves for the men. They spent two hours in the hangar eating the sandwiches, washing them down with Perrier and champagne. Presley invited the pilots of the plane, Milo High and Elwood Davis, to join them. When they were done, they flew back to Memphis without ever having left the Denver airport.
Jennie – O Turkey Recipe of the Week – Turkey Ham Ciabatta
February 3, 2017 at 6:17 AM | Posted in Jennie-O Turkey Products | Leave a commentTags: Arugula, Ciabatta Bread., Cooking, Food, Jennie - O Extra Lean Turkey Ham, Jennie - O Recipe of the Week, Pizza Sauce, Provolone Cheese, recipes, Sandwich, Turkey Ham Ciabatta
This week’s Jennie – O Recipe of the Week is a Turkey Ham Ciabatta. Made with the always delicious JENNIE-O® Extra Lean Turkey Ham along with Pizza Sauce, Provolone Cheese, Arugula, and served on Ciabatta Bread. It’s only 230 calories and 20 net carbs! You can find this recipe at the Jennie – O website along with all the other delicious and healthy recipes. Enjoy and Make the Switch in 2017! https://www.jennieo.com/
Turkey Ham Ciabatta
Now THIS is the way to get your melt-y Italian sandwich fix — lean turkey ham, warm marinara and melted Provolone topped with arugula and Italian dressing. And it’s under 300 calories per serving!
INGREDIENTS
1 loaf ciabatta bread, cut into quarters, halved lengthwise and toasted
⅓ cup pizza sauce
4 slices Provolone cheese
8 slices JENNIE-O® Extra Lean Turkey Ham
½ cup arugula leaves
1 teaspoon olive oil
2 teaspoons lemon juice
salt and freshly ground pepper, if desired
DIRECTIONS
1) Heat broiler. On baking sheet, arrange bottom halves of bread. Spread with pizza sauce.
2) Top with cheese. Broil 4-inches from heat source 1 to 2 minutes or until cheese is melted. Top with turkey ham.
3) In small bowl toss arugula, olive oil, lemon juice and salt and pepper, if desired. Arrange on top of turkey ham. Cover with bread tops.
RECIPE NUTRITION INFORMATION
PER SERVING
Calories230
Protein18g
Carbohydrates25g
Fiber5g
Sugars4g
Fat10g
Cholesterol40mg
Sodium900mg
Saturated Fat3.5g
https://www.jennieo.com/recipes/773-turkey-ham-ciabatta
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