What did everyone cook today?
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My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
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My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
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Pivodog that looks delicious.
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My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
GWG8541 looks awesome
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GWG8541 lots of Vietnamese shops here in Houston, we call it banh mi.
Looks like you did it right!
jh4_htx Thanks, It is Banh Mi. The hazards of typing with your thumbs.
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Pivodog That looks awesome.
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So its one of the few days in the year I do not cook, or at least do very little cooking. I woke up this morning to breakfast being cooked by my lovely wife. She made my favorite breakfast sandwich from one of my favorite cured meats… Homemade biscuits, country ham and a fresh sliced tomato. It must be the hillbilly DNA in me, but I love this simple creation.
“You never really die until you end up on the wall at a Cracker Barrel”
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So its one of the few days in the year I do not cook, or at least do very little cooking. I woke up this morning to breakfast being cooked by my lovely wife. She made my favorite breakfast sandwich from one of my favorite cured meats… Homemade biscuits, country ham and a fresh sliced tomato. It must be the hillbilly DNA in me, but I love this simple creation.
GWG8541 you and me both. Those look great
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So its one of the few days in the year I do not cook, or at least do very little cooking. I woke up this morning to breakfast being cooked by my lovely wife. She made my favorite breakfast sandwich from one of my favorite cured meats… Homemade biscuits, country ham and a fresh sliced tomato. It must be the hillbilly DNA in me, but I love this simple creation.
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gus4416 you got that right
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Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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YooperDog I would be the first to say that running a restaurant is one of the hardest things I ever did. It gets tougher each year balancing budgets and quality. Labor issues are even more difficult. I am so much more enjoying small farmer markets, pop up meals, and cooking for friends and small special events.
Given that, I still would love to do an event for 5000 before I move on.
Chef yes he is becoming more a manager than a chef. He said he would give it all up just to have a small diner serving breakfast and lunch. My biggest venue is just over 200 and that is about as far as I want to go. I do the majority of cooking at home and I am good with that. When I end up at camp or in the field I am the cook and I can live with that.
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Pivodog reminds me of some good looking plates during my stays in Europe. Try it with a slice of lemon on the schnitzel.
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Jonathon I keep hearing about that seasoning, I think that I am going to have to add it to my next order along with chicken seasoning. I will be making some shrimp and cheesey grits tomorrow along with some stuffed mushrooms. I know that you aren’t a mushroom fan but I have another flush coming in and it might be time for a steak on the grill.
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Jonathon I keep hearing about that seasoning, I think that I am going to have to add it to my next order along with chicken seasoning. I will be making some shrimp and cheesey grits tomorrow along with some stuffed mushrooms. I know that you aren’t a mushroom fan but I have another flush coming in and it might be time for a steak on the grill.
YooperDog fresh cut sweet corn, smashed taders
n guavy and deep fried yardbird.Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
A little smoked pulled pork today with the boneless pork butt that I didn’t cube up to grind for sausage. Costco had a pretty good deal on them last week. I cubed up, vacuum packed and froze 10 lbs. for later and to the 5 lb. chunk and made my pulled pork. Had some homemade coleslaw with apples and orange flavor cranberries and green beans.
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