Roast Beast Sandwich

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Leftovers make a lovely lunch.

I could make a hundred excuses of why I haven’t been posting to OMNIVOROUS lately and nearly half of those would be true, but the real truth is that I’ve been busy, busy, busy. What with two kids and a hectic work schedule (and an incurable addiction to Instagram) I’ve hardly had time to write a word. But recently I’ve been urged by a number of people to take up the quill again and resume my blogging. Apparently a few of you kind readers had missed my musings. Thank you for the encouragement; I’ll try to get back on the horse and ride it.*

Today’s brief post is about using leftovers to good effect. The night before I made this killer sandwich I’d cooked a large prime shell roast. If you’re not familiar with the term a shell roast is basically a huge New York strip steak roasted in the oven. This one was eight pounds, the equivalent of about ten big thick delicious New Yorks stuck together. I’d seasoned it simply and rubbed it with olive oil. I roasted it at 325ºF for about an hour. I pulled it out when I got a temp reading of 120ºF on my instant-read thermometer. This is considered rare but I knew it would continue cooking outside the oven for a little while. The shell roast was a huge success and mostly devoured; I’m glad a little was leftover because there are few things I love more than really great cold roast beef. Especially when it’s a superior hunk of roast.

So I shaved a little of the beef into thin slices and knocked out this delicious sandwich. I lightly toasted an onion roll and slathered homemade mayo on the bottom half. On the top half I smeared a bit of incendiary spicy mustard from Phillipe’s (the LA landmark restaurant which introduced the world to the French Dip sandwich). Two big slices of brandywine tomatoes went on the bottom bread and over that a mound of that shaved beef. I added a slice of Jarlsberg cheese and topped the cheese with a clutch of leftover salad (iceberg, arugula, radicchio, shaved fennel, and crumbled goat cheese). I put the top bread on the and closed up the sandwich, which I promptly ate without ceremony. And the sando was AMAZEBALLS, as they say.

Not pictured is the bottle of Asahi Black Lager that I drank with the sandwich.

* and maybe eat the horse afterwards. Hey, I’m OMNIVOROUS!

Throwback Burger

Going for a 70's cookbook vibe.

I’ve been out of the country for a few days, eating glorious seafood in Central America. Upon my return I was craving two things: spicy pho with piles of bean sprouts and herbs and chilies, and a good ole fashioned cheeseburger.

We went to Pho36 direct from the airport on the night of our arrival and scratched that itch. The next day I addressed the second craving and made for dinner killer cheeseburgers from a combination of hand-ground chuck, sirloin, and skirt steak. Charred the burgers in a skillet and melted sharp cheddar over the patties. Served them with grilled onions, fresh onions, lettuce, tomato, Russian dressing, yellow mustard, and lots of pickles on a buttered, toasted onion roll. A small pile of Caesar salad on the side gave me license to believe I was eating a balanced meal.

It was a solid, slightly stodgy, not-particularly-innovative cheeseburger. It was a little plain, a little old-fashioned, not modern or flashy. No avocado or bacon or aioli or homemade tamarind ketchup or bulgogi marinade. Just a f#*king awesome burger. Incredibly satisfying. It made my soul glow.

Another Day, Another Fantastic Sandwich

Homemade roast beef makes for a killer sando!

A couple of days ago I made this lovely sandwich. I had a leftover shell roast, which I’d cooked to about medium rare. I sliced some of this beef very thinly and then piled it high on a toasted onion roll (slathered with horseradish mayo, seedy dijon mustard, and a dab of Irish butter) with meunster cheese, tomato, shaved fennel, and arugula.

Drank a lovely IPA to wash it down!