notes from my food diary

Every time Fourth of July rolls in, I always feel the lwarmth love for this country rushing in my body. Even though feeling patriotic these days might put you in the fanatic population, I don’t really care. I am happy and proud to be an American at this moment, and I’m always thankful that I’ve given the opportunity to live in this country, hopefully for the rest of my life. 

Now, moving on the picture I posted.  Since last two weeks, my husband has bought dozen of eggs from his co-worker who has happy hens producing fresh free-range eggs.  I am delighted to be able to purchase them because I always think their taste is superior.  Some times I didn’t receive all the same size eggs in the crate, some of them were medium, large and extra large.  Any medium and extra large eggs would be cooked for the pleasure of eating them, whereas the large size would be used for any baking purpose. 

I felt like making sandwich for today’s lunch because it’s quick to make and we’re too busy today to have a normal barbecue fare normally associated with Fourth of July.  One of my favorites filling for sandwich is egg salad, and what an appropriate way to use the eggs we bought recently!  This particular filling was boosted with bacon slices and red leaf lettuce leaves which added crunchiness to the sandwich.  The bread happened to be an Brown Iris Potato Bread that I made earlier instead of regular white sandwich bread.  Serve this sandwich with potato chips and pickles, you’ll have a satisfying light meal!

Later on tonight, my son and us will light some sparkles outside, an activity that has been a yearly tradition.  Happy Fourth of July everyone!

Egg Salad Club Sandwiches

Serves 4

8 large hard-boiled eggs

15 or more Spanish olives (pimento-stuffed green olives)

1/4 cup very finely chopped celery

Salt

Coarsely ground black pepper

1.4 cup regular mayonnaise plus extra for spreading on toasted bread

1/2 teaspoon Dijon mustard

8 slices good-quality white sandwich bread, lightly toasted

8 slices bacon, fried until crisp and golden

8 crisp red leaf lettuce leaves

6-inch wooden skewers

Shell eggs, chop coarsely, and place in a large nonreactive bowl.  Chop olives and add to bowl along with celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Mix gently to combine.  Stir mayonnaise and mustard together and then add to egg mixture and mix well.  Taste and season with more salt and pepper if desired.  (The egg salad can be prepared 4 hours ahead.  Cover with plastic wrap and refrigerate until needed.)

To assemble sandwiches, spread all bread slices on 1 side very lightly with some mayonnaise.  Mound an equal amount of egg salad on each of 4 slices, break bacon slices in half, and arrange 4 halves on each sandwich.  Top with lettuce leaves and remaining toasted bread slices.  Slice sandwiches on the diagonal with a serrated knife and secure halves with wooden skewers. 

To serve, arrange 2 skewered halves on each of 4 dinner plates.

Source:  from The Big Book of Backyard Cooking by Betty Rosbottom

P.S. And for our after lunch treat, we had mint-chocolate chip ice cream with strawberries and blueberries that my son and I picked yesterday at my parents’ house. 

Burger and sandwich…ah, one of the easiest food to make. Yet they’re so satisfying at time, aren’t they? I don’t usually make burger or sandwich for my family altough my hubby and I love to eat them. I don’t know, just because I guess I think this is my first post on burger and sandwich.

I made a Crispy Shrimp Po ‘Boy Burger and Pesto Chicken Salad Sandwich over the weekend. The shrimp burger recipe was from Redbook magazine, the original photo looked very tempting that I just had to try it. I made the chicken sandwich in a whim because I happened to have leftover roasted peppers in the fridge. The results were terrific, I actually don’t mind making the shrimp burger again, they had a perfect combination of ingredients. The chicken pesto was okay, I thought I’d have the same taste of one pesto chicken sandwich that I had in mind, it turned out to be a little bit different. I will keep looking!

Crispy Shrimp Po ‘Boy Burgers
Makes 6 servings

1 cup plus 2 teaspoon vegetable oil
1/2 cup each diced celery, green bell pepper, and onion
1 1/2 teaspoon Cajun seasoning
1 large clove garlic, minced
2 scallions, finely chopped
1 1/2 pounds medium shrimp, peeled and deveined
2 large eggs
1 3/4 cups panko (dried Japanese breadcrumbs)
1/2 teaspoon salt
6 ounces fully cooked andouille sausage, finely chopped
1/3 cup light mayonaise
4 (4-inch long) pieces French bread, split, toasted
2 cups shredded romaine lettuce
6 tomato slices

Heat 2 teaspoon oil in a nonstick skillet. Add celery, green bell pepper, onion, and Cajun seasoning. Cook over medium-low heat, stirring occasionally, until softened, about 6 minutes. Stir in garlic and cook 1 minute. Remove skillet from heat; stir scallions and let cool.

In a food processor, finely chop 1 cup of the shrimp. With a chef’s knife, coarsely chop remaining shrimp.

In a bowl, beat eggs with a fork. Add shrimp, 3/4 cup of the breadcrumbs, salt, and reserved cooked vegetables. Stir well to combine. Cover and refrigerate 30 minutes.

In same nonstick skillet, cook andouille until lightly browned, 8 minutes. Drain on paper towels; let cool. In a small bowl, stir andouille and mayonnaise.

Heat remaining 1 cup of the oil in a skillet over medium heat until hot. Spread remaining 1 cup of the bread crumbs on a piece of waxed paper. Shape shrimp mixture into 6 long oval patties, about 3/4-inch thick. Gently coat patties with breadcrumbs. Cook patties 5 minutes per side, or until browned and cooked through; drain on paper towels.

Spread andouille mayonnaise on cut sides of bread. Place lettuce, burgers, and tomatoes on bottom halves of bread. Replace tops.

Source: Redbook magazine, August 2006

Pesto Chicken Salad Sandwiches
Makes 10 servings

1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
1 (1-pound) focacia bread, cut in half horizontally, toasted, and cut into 20 slices—I used French bread this time
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves

Combine first 6 ingredients in a large bowl, stiring with a whisk. Stir in chicken, celery, and walnuts.

Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

Source: Cooking Light, date unknown