This take on a BLT has been on my mind for a long time. The idea of using a tomatillo came when we knew living in the north it would be hard to find green tomatoes. The tomatillos worked perfectly. The saltiness of the pancetta and sourness from the tomatillos made this our favorite BLT ever.
Ahhh short ribs. The tender little pieces of beef that are so juicy and so delicious. We usually smoke them or put them in the pressure cooker but today we grilled them, cut them thin and made a sandwich. The result? Heavenly.
The idea for this recipe comes from our constant thoughts about food from New Orleans. We can’t get that Cajun flavor out of our minds. The recipe is pretty simple – grilling kebabs, toasting buns and assembling. There will be many more versions of these kebab dogs to come!
This our take on the American classic: Pork shoulder smoked so long it shreds off, doused in a vinegary sauce and topped with homemade slaw all on a soft, warm bun. To get the pork right, you will want to be able to dedicate 6-8 hours on this meal. We think it's worth it.
A friend of ours is currently living in Thailand. Since we are obsessed with different types of food we started wondering what great stuff she had been eating out there. Asian food is something that Danny and I have barely explored. When our friend said she loved Pad Krapow Moo we decided lets make this into one of our favorite things. A sandwich! Danny loves using the pressure cooker I got him for Christmas, so we decided to cook the pork with this. We got our ingredients at an Asian market in town. If you don't have any near you, you can always substitute any thing you cant find. Be creative!