RSS

Tag Archives: sandwich

Grilled Shrimp Po-Boys

Grilled Shrimp Po-Boys

My first love for cooking actually came in the form of cooking Cajun food. I always wanted to do it, but just never got around to actually doing it. Now many years later, I’ve started searching out that passion. The true beauty for me is that I can combine my two favorite loves, Cajun food and grilling/BBQ. So once again were going to head on down to the bayou for a traditional classic with a grilled spin.

We don’t set out here at The Dodd Squad Headquarters to make food healthier, sometimes it just happens. By simply grilling the shrimp instead of battering it and deep frying it we “accidentally” made it a touch healthier. We’ll try to do better the next time. I promise.

What to expect: There’s a lot going on here. First and foremost by grilling the shrimp and not hiding it a batter, you’re going to be able to taste the shrimp, and enjoy that nice little snap when you bite through it. The rub and remoulade is going to give it a nice kick of heat with a little Cajun authenticity. Add to it the the tomatoes, dill pickle chips, and some shredded lettuce and you’ve got yourself a fine sandwich, deep in flavor and texture.

Yield: 4 foot long sandwiches

What you will need:

wp-1466541488685.jpeg

Time: About 2 hours total.

Cajun rub/seasoning:

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sweet paprika powder
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoon cayenne pepper
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Remoulade sauce:

 

  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon dill pickle juice
  • 1 teaspoon hot sauce (preferably Tabasco, after all it’s made there)
  • 1 large clove garlic, minced and smashed

For the shrimp

  • 1-1½ pounds 16/20 shrimp, shelled, deveined, and tails off
  • 2 tablespoons Cajun rub for the shrimp on the grill
  • ¼ teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon fresh lemon juice

4 12 inch hoagie buns

Shredded lettuce, sliced tomatoes,and dill pickle chips for toppings.

How we did it:

Begin by making the rub, you’ll need it throughout the recipe.

combine all the rub ingredients together and grind in a spice grinder to a powder. If you don’t have a spice grinder don’t let that stop you. Just mix it together, that ought to be good enough.

Make the remoulade, you’re going to want to give the flavors time to “meld.”

Mix the remoulade ingredients together, stir well, cover, refrigerate.

wp-1466541226732.jpeg wp-1466541346677.jpeg

Set grill up for direct grilling.

Season shrimp well with the Cajun rub and place on skewers.

wp-1466541630468.jpeg

Grill over direct heat until the shrimp is opaque and turning red. About 6-8 minutes in total turning as necessary.

wp-1466541071094.jpeg

In a small pan mix: ¼ teaspoon salt, ¾ stick (6 tablespoons) unsalted butter, 2 teaspoons Cajun rub, 4 teaspoons Worcestershire sauce. Heat while stirring until the butter is melted, remove from heat and add 1 tablespoon of lemon juice.

Add the grilled shrimp and gently toss/stir to coat.

Assemble the sandwiches using the remoulade as you would mayonnaise.wp-1466540818028.jpeg

All that’s left to do now is surround your self with some friends, crank up the zydeco music, and take a note from old Hank Williams Sr’s book:

Pick guitar fill fruit jar and be gay-o
Son of a gun we’ll have big fun on the bayou

Remember, what you cook, isn’t nearly as important as who you cook it with.

 

 

 
2 Comments

Posted by on July 3, 2016 in Uncategorized

 

Tags: , , , , , , , ,

Grilled Sausage and Chorizo Breakfast Bagels

Grilled Sausage and Chorizo Breakfast Bagels

Confession time. I have a secret guilty pleasure, not one that I’m proud of mind you, but it’s time I came clean. I love McDonald’s sausage egg and cheese bagels. Well I did until I bought one for the sole purpose of breaking down the flavor. After eating it and focusing on its profile, I realized, there’s just not a lot going on there. I figured that we could do better, and after a couple of failed attempts, we did.

What to expect: The blending of regular sausage and chorizo gives it a nice balanced flavor. You will get a little heat, from the chorizo and a nice compliment of the spices without it being overpowering and in your face. By grilling it you will get that nice grilled flavor that you can only get from grilling. The grilled peppers and onion class it up a touch, add flavor and texture. While the cheese gives it a creamyness that you expect cheese to give it.

Yeild: 4 quarter pound breakfast sandwiches.

*Note: the pictures will show six sandwiches being made. We did two non-chorizo ones for my wife.

What you’ll need:

wpid-cymera_20150913_114923_copy_1442159466298.jpg

About 2 hours of time, most of it can be prepared the night before.

Grill set up for direct grilling.

1/2 lb sausage

1/2 lb chorizo sausage

1 red pepper

1 yellow pepper

1 medium sized sweet onion

4 bagels

4 slices of cheese of your choice. We chose sharp cheddar.

Salt and pepper

The following steps can be done the night before.

Slice the peppers and onions into long thin strips.

wpid-cymera_20150913_114657.jpg

Gently, yet throughly blend the chorizo and sausage together. I found it best to fold it like you would bread dough.

wpid-cymera_20150913_081743.jpg wpid-wp-1442159125559.jpeg

Place a sheet of wax paper on a baking sheet, devide the sausage into four equal parts. Form into a patty the same as you would a hamburger. (If doing the night before, cover with plastic wrap, refrigerate, get a good night’s sleep)

Set grill up for direct grilling and cook the sausage patties just as you would hamburgers with one exception. You’ll want to flip about every two and half minutes until done.

wpid-wp-1442158641323.jpeg

Place peppers and onions in a grill pan, season well with salt and pepper, grill direct until al dente.

wpid-wp-1442158698729.jpeg

Sear the bagels if you so choose.

wpid-wp-1442158571007.jpeg

Construct. I recommend placing the peppers and onions on the bottom, this will keep it from being “top heavy” and everything from falling off as move them or when you try to eat them.

wpid-wp-1442158502461.jpeg wpid-wp-1442158430959.jpeg wpid-wp-1442158351858.jpeg

Carefully rearange your coals for indirect cooking. Place your sandwiches in the void between the coals, put the lid on and let the cheese melt, about one minute.

wpid-wp-1442158235665.jpeg

Serve and enjoy, while the neighbors enjoy the wonderous smell of your breakfast as they dive into their nice bowl of cold cereal.

wpid-wp-1439132990447.jpeg

Remember, what you cook isn’t nearly as important as who you cook it with.

 
Leave a comment

Posted by on September 13, 2015 in Uncategorized

 

Tags: , , , , , , , , ,

Chipotle BBQ Meatball Sandwich

Chipotle BBQ Meatball Sandwich

*Note to my brother, once again I’m sorry I used up the Ghost Pepper BBQ sauce that I made for you, but it was perfect for this recipe. I’ll make you some more. I promise.

CYMERA_20150118_094357

I have put off making this for such a long time. Mostly because I didn’t feel I had a good meatball recipe, and secondly because for some reason I’ve always found meatballs a little mysterious. Then a Julia Childs’ quote came to mind “Sometimes in cooking you have to have a what the hell attitude.” And with that sage advice I plunged ahead. I’m glad I did.

While most meatball recipes call for an even mix of beef, pork, and veal. I only went with beef and pork. Veal is almost impossible to find around here, and if you do your going to need to mortgage your house and sell your wife. The selling the wife I might be ok with, but I have to draw the line at ANOTHER mortgage. If you can get veal then I’d highly recommend it. Your going to get a much better texture……. or so I’m told.

What to expect: This is by no stretch of the imagination an Italian meatball sandwich, nor do we make any claim that it is. The chipotles will enhance the smoke, and add a nice little bite of heat. The mix of ground beef and sausage will give you a nice balance of flavor. The grilled peppers and onions will do what they do best: 1) add flavor and texture, and 2) send out that aroma that will have the neighbors peeking over the fence and stopping by to see if there are any free samples.

Yeild: 6 sandwiches.

Time: 1 hour (if you preheat the grill while you mix the meatballs and cut your peppers and onions)

What you’ll need.

wpid-wp-1421535168150.jpeg

1lb 80/20 ground beef

1lb sausage

1 egg

1/3 cup of bread crumbs

2-3 chipotles in adobo finely chopped.

1 red pepper cut into thin slices

1 yellow pepper cut into thin slices

1 green pepper cut into thin slices

1 onion cut into thin slices

1/4-1/2 lb THINLY sliced provolone cheese.

salt and pepper for seasoning

2-3 cups of your favorite BBQ sauce

vegetable oil

Good FIRM hoagie buns.

Medium size aluminum pan

How we did it.

Begin by cutting your peppers and onions and setting aside to avoid an cross contamination.

Finely chop your chipotles.

Add in a large bowl the ground beef, ground sausage, bread crumbs, egg, and chipotles.

Season well with salt and pepper.

Lightly oil your hands, and begin to mix by hand.

Once everything is well mixed form into golf ball size balls.

wpid-wp-1421589087994.jpeg

Set your grill up for INDIRECT grilling, oil the grates, add a chunk of your favorite smoking wood.

Place meatballs in the void between the coals and cook 10 minutes, turn and cook another 10 minutes. They should feel firm to the touch when done. If in doubt pull one from the middle and cut it open, if it’s done eat it.

wpid-wp-1421534302298.jpeg

Once done place the meatballs in an aluminum pan, add your favorite BBQ sauce, cover with foil, and either place back on the grill, or in the oven on the warm setting.

wpid-wp-1421589966922.jpeg

Add some fresh coals if necessary and arrange for DIRECT grilling.

Place the peppers and onions in a well oiled grill pan, season with salt and pepper.

Grill until al dente.

wpid-wp-1421534417457.jpeg

When the peppers and onions are done begin assembling the sandwiches.

Remove some to the bread from the inside of the bun to make plenty of room for all that good stuff you just cooked. Well that and to keep your meatballs from rolling away.

wpid-wp-1421590462097.jpeg

Lay down a nice bed of onions and peppers.

Top with meatballs and cheese.

wpid-wp-1421590725477.jpeg  wpid-wp-1421590860327.jpeg

Then one last trip back out to the grill, (or at this point you can toss them in the oven, it doesn’t matter) to melt the cheese.

wpid-wp-1421539844061.jpeg

Plate, and serve.

10690089_10203507632479136_3224766771187261610_n

Notice we didn’t spend a lot of time on plating. We were HUNGRY.

Remember what you cook isn’t nearly as important as who you cook it with. Have fun.

 
5 Comments

Posted by on January 18, 2015 in Uncategorized

 

Tags: , , , , , , , , , , , , , , , , , , , ,

 
%d bloggers like this: