Tag Archives: Siracha

Pai Gow Meatball Bahn Mi

Pai Gow Meatball Bahn Mi

  • Servings: 2
  • Difficulty: easy
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This is a fabulous sandwich that seriously tilts the easy to flavor scale.  The acid from the Rice Vinegar, the creaminess from Duke’s mayo, the kick of heat from the jalapeno, the freshness from the cilantro all supports the Asian Pork meatballs.  So many layers of flavor in so little time.

Pai Gow Meatball Bahn Mi
Pai Gow Meatball Bahn Mi

Ingredients:
2 Hoagie Rolls
2 tbs Dukes Mayo
5 radishes thinly sliced
2 jalapenos thinly sliced
6 sprigs of cilantro
2 tbs of Rice Vinegar (unseasoned)
1.25 lbs of Ground Pork
3 tbs Asian Peanut sauce
1.5 tbs Soy Sauce
1 tbs Siracha
2 dashes of cayenne
2 dashes of garlic powder
2 dashes of onion powder
Pinch of hot Asian Mustard powder
6 tbs of Monterrey Jack Cheese (any creamy / softer cheese would work.

Directions:
1. Slice your radishes and put them into the rice wine vinegar.  Put a skillet on medium heat with a little 2.Add pork and all the seasonings and sauces into a bow and combine. Then form them into meatballs (about 2 tbs each). I use a cookie scoop.  Place them in the skillet for about 3mins without touching them. You want a little crust or texture on your meatballs. The sauces in the meatball will help with that.
3. Slice and butter your hoagie rolls and put them under the broiler until browned.
4. Flip your meatballs to brown the other sides and once done remove them from the fire.
5. Take your toasted hoagie roll and put half the mayo on the bottom side, add your meatballs and top with cheese and put them back under the broiler to melt the cheese.
6. Remove and add your mayo to the top side of the roll and add your radishes, jalapenos and cilantro.

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Fried Shrimp Po’ Boy

Fried Shrimp Po'Boy

  • Servings: 2
  • Difficulty: easy
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Sunday afternoon is when I usually plan my weekly menu. Last night I went to the store a little late so needed to whip something up fairly quickly. Recently saw an episode of Food Network’s Triple D ( I think it was Broken Record, San Francisco) where they made a killer looking fried shrimp po boy with crab mayo. Shrimp isn’t at the top of my protein list but it looked really good.

My “go to” supermarket isn’t where I usually buy meats that need to be the star of the show. So while I was okay with the shrimp, I decided to forgo the crab. As a side, I baked some french fries and used my oil to fry up some sliced jalapenos.

Ingredients:
Shrimp Po Boy
Hoagie roll ( I found a cheddar jalapeno one that looked pretty good)
½ lb Shrimp ( peeled and put them in cool salted water)
2 eggs
½ cup Corn meal
½ cup Corn Flour
1 tsp Slap Ya Mama seasoning
½ tsp Onion Powder
½ tsp Garlic Powder
Pinch of salt and Pepper
Arugula
Peanut oil or Vegetable oil for frying

Spread
¼ cup Dukes Mayo
1 tsp Siracha
1 tbs Horseradish
1 tsp chili paste
Fresh herbs (lemon verbena needed pruning)

Directions:
Remove the shrimp from their brief brine bath and pat them dry.
While the oil is heating up mix your wet and dry batter for frying the shrimp.
Wet = beat a couple of eggs in a bowl.
Dry = combine flour, corn meal, seasonings in another bowl.
Assembly line for the shrimp…dry, wet, dry and into the hot oil. (medium heat)
They only take about two mins. Remove and let them drain on paper towel/wire rack.

Split, butter and toast your bread in a broiler until golden brown. Spread both sides with the sauce. I went with mayo over ketchup to balance the heat of the spices. You could squeeze a lemon slice to add some acid.

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