English Tea Style Cucumber Sandwich

Not related to recipes at all, just want to share that recently I've been watching some bird-related live streams while doing chores or playing with my phones at the same time. Like when washing dishes, I'll have my laptop on the side with live streams on. Here is one of the channels I've been watching Big Bear bald eagle live nest. It's actually quite therapeutic if you ask me.

English tea style cucumber sandwich - 

Ingredients (about 6 servings)?

• 6 slices white toasts
• 1 yellow lemon
• 2 to 3 English cucumbers 
• Small bundle dill
• Small bundle chives
• 8 oz or 226 grams cream cheese
• 2 tablespoons mayonnaise
• 1/4 teaspoon black pepper
• Some salt

How?

Remove the cream cheese from the fridge first and transfer 8 oz to a medium bowl. Wait till it softens. Chop the dill and chives, we will only need the leafy part for this recipe.

Trim-off both ends for the cucumbers. You can shave the cucumbers or thinly slice it. Doesn't matter which direction to slice into because in the end I'm going to chop the cucumber into smaller cubes for the sandwich. Not the typical way to prepare English cucumber sandwich but I kind of like it.

So transfer sliced cucumber to a bowl and use 1 teaspoon of salt to massage and marinate it. Rest under room temperature for about 20 minutes, until some moisture has been drawn out.

Once time's up, really squeeze hard to get all the liquid out from the cucumber. Dice into mini cubes and set aside for later use.

As for the cream cheese bowl, also add in 2 tablespoons of mayonnaise, 1 tablespoon of chopped dill, 1 tablespoon of chopped chives, zest from 1 lemon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix till evenly blended. Taste and adjust the seasonings if needed.

Spread the cream cheese mixture to one side of the toast for all 6 square white toasts. Arrange chopped cucumber on top for 3 of the toasts. So for every one toast with the spread and cucumber, top with another toast with the spread only, making sure all the seasoned side facing the inside, the center direction.

Trim-off the toast edges. You can just use a knife and press down, don't saw back and forth since it might rip the edges and ruin the shape of the sandwich.

Slice the square sandwich in half, so it'll either become two rectangular sandwiches or two triangular sandwiches, whichever shape you prefer.

About the mayonnaise used in this recipe, I used the English style mayonnaise, not the Japanese Kewpie mayonnaise. However, if you only have the Japanese kind available, the flavor shouldn't be off too much in the end. 

So back to the bird-related live streams, the Big Bear Lake bald eagle channel seems to be on all the time, and it's been on for a long long time already.

Hope such live stream will raise some awareness in regards to animal's natural habitat and preservation topics. Meanwhile, seeing these wild life prosper is such an amazing feeling, a cheerful boost while doing the daily routine chores. 

Other sandwich recipes:

• Cured ham open-faced sandwich for two
• Roasted tomatoes Serrano ham and burrata pesto sandwich
• Food I love and miss back from high school years - sloppy Joes

Cured Ham Open-Faced Sandwich for Two

While cured ham might seem like a common ingredient and easily accessible in many western countries, it's not quite the same case in Taiwan.

First of all, cured ham can be expensive. I'm talking about the more authentic version of ham, like the kind you'll find at the butcher shop or Italian deli. Second, these types of cured meat can only be found in a handful of specialty markets or shops in Taipei. That means while making a cured ham sandwich might sound simple, but to actually do it here, it'll definitely cost more compared to just ordering one at the restaurant.

But I still did it myself, just because homemade version tastes pretty darn good, that is if I'm willing to spend that money sourcing ingredients once in a blue moon.

Cured ham open-faced sandwich - 

Ingredients (for two)?

• Some slices cured ham (I used 3 different varieties)
• 2 rustic bread slices (about 0.5 inch thick)
• 1 to 2 big tomatoes
• 1 ball burrata cheese
• 1 garlic clove
• 2 tablespoons pesto sauce
• Some basil 
• Some aged Parmigiano Reggiano
• Some extra virgin olive oil

How?

Slice the bread to about 0.5-inch thickness. You can use any kind of rustic bread, sourdough is one good choice too. Drizzle some oil to a pan and turn to medium heat. Once warm enough, add the bread slices over and toast till slightly browned. Flip and continue to toast the other side then remove from heat. 

Have one peeled garlic clove ready. Rub only one side of the bread with garlic.

Destem and slice the tomato. Pick out some basil leaves. Drain the burrata cheese.

To assemble, take the bread slice with garlic-rubbed side up. Smear a layer of pesto sauce over. Lay a variety of cured ham on top.

Add tomato slices. Break the burrata in half and spread over the sandwich. Half burrata for each serving. 

Drizzle some more extra virgin olive oil over. Grate some aged Parmigiano Reggiano and garnish with basil leaves. 

I highly recommend to get at least one cured ham with black pepper, that pop of peppery aroma will strongly enhanced the overall flavor of the sandwich. 

After making these two open-faced sandwiches, I've still got some cured ham left in the fridge. They're not going to waste of course. Instead, I simply grab a piece when feeling a bit hungry, what a luscious snack, simply loving it. 

  

Other sandwich recipes:

• Roasted tomatoes Serrano ham and burrata pesto sandwich
• Sloppy Joes

Roasted Tomatoes Serrano Ham and Burrata Pesto Sandwich

I rarely make sandwiches nowadays, especially European style sandwiches, but when I do, I fancied it up with really good quality ingredients. Let me tell you, it ain't cheap for sure, but quite delicious and worth the effort once a while. Like a biannual thing.

Roasted tomatoes Serrano ham and burrata pesto sandwich - 

Ingredients (for two)?

• 1 big hearty bread (baguette or other rustic European bread)
• Few slices Serrano ham
• Small handful arugula
• 1 ball burrata cheese
• 1 tablespoon pesto sauce
• Some balsamic vinegar or balsamic glaze
• 1 tablespoon olive oil

Roasted tomatoes:

• 1 box/roughly two loosely packed cups cherry tomatoes
• 1 big spring rosemary
• 2 garlic cloves
• 1 teaspoon salt
• Some extra virgin olive oil

How?

Use a baking dish and transfer the tomatoes over. Peel and insert two garlic cloves. Sprinkle about 1 teaspoon of salt throughout. Place 1 big spring of rosemary on top and drizzle some extra virgin olive oil all over.

Preheat the oven to 400 degrees Fahrenheit / 200 degrees Celsius. Once ready, slide in the baking dish and let the tomatoes roast for 25 minutes. Once ready, remove and set aside.

Halve the bread lengthwise. Drizzle 1 tablespoon of olive oil to the pan and let the oil spread onto the surface evenly. Switch to medium heat and wait till the surface gets hot.

Transfer the bread cut side down to the pan and sear till golden. Remove and set aside ready for assembling other ingredients on top.

If you don't have balsamic glaze, simply use a pot and pour in some balsamic vinegar instead. Use medium heat and start reducing the vinegar till it thickens a bit. Remove from the stovetop earlier because the vinegar will continue to coagulate even away from heat for a little longer.

Take the bottom part of the bread, spread some pesto sauce all over. Top that with arugula. Then a fancy drained ball of burrata. Remember to break the cheese and smear the silky part throughout. 

Arrange Serrano ham on top of the cheese. Then carefully picked out some of the roasted tomatoes and place on top. Drizzle some balsamic glaze for a final touch.

Close with top half of the bread and perhaps give it a gentle squeeze with downward force. You'll see the cheese and the juice of tomatoes start to flow out a bit, a pretty sight to look at.

Now slice the entire bread in half crosswise, big enough to feed two people at once.  

Extended reading:

• Food I love and miss back from high school years - sloppy joes

Food I Love and Miss Back From High School Years - Sloppy Joes

I bet I'm the few Taiwanese who actually had a food memory about sloppy joes, a type of sandwich with ground beef filling seasoned with some sort of tomato sauce, mustard, and Worcestershire sauce.

The connection between sloppy joes and I traced back during high school year. During my stay in Minnesota, the local church used to serve sloppy joes after Sunday service. I believe I also had it at school lunches once a while. 

Sloppy Joes are not so common outside the central part of America I think, not mentioning Taiwan. So if I have a craving for it, I need to make it myself. Good thing that it's not like mad science and so hard to figure out, the version I came up with pretty much matches the flavor profile from my memory.

Sloppy Joes - 

Ingredients (about 6 servings)?

• 540 grams ground beef
• 1 green bell pepper
• 1 medium yellow onion
• 2 garlic cloves
• 6 sets hamburger buns
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1/2 cup ketchup
• 1 tablespoon tomato paste
• 1 tablespoon plus 1 teaspoon yellow mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon red chili flakes
• 2 dashes Tabasco sauce (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Some chips (optional)

How?

Peel and dice the onion to smaller than usual size, but not like tiny cubes. Peel and chop the garlic cloves. Destem and remove the pits for the bell pepper, then chop the bell pepper to smaller cubes.

Bring out a big pan or use a Dutch oven, add 1 tablespoon of unsalted butter together with 1 tablespoon of olive oil. Turn to medium heat and wait till the butter starts to melt. 

Add in ground beef, cook and separate the meat. Continue to sear till the color changes and the meat fully separated. Scoop out the beef, including the juice and set aside for later use.

Drizzle 1 more tablespoon of olive oil to the pan and still use medium heat. Add in the onion along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the bell pepper and garlic. Stir-fry till aromatic but not burn the garlic bits. 

Transfer the beef back along with its juice, give it a quick mix.

Add 1/2 cup of ketchup, 1 tablespoon of tomato paste, 1 tablespoon plus 1 teaspoon of yellow mustard, 2 tablespoons of Worcestershire sauce, 1/2 teaspoon of chili powder, 1/2 teaspoon of red chili flakes, 1 teaspoon of brown sugar, and couple dashes of Tabasco sauce. Mix and cook till combined.

Continue to cook for about 10 minutes, so all the ingredients will bind together nicely and the consistency starts to thicken. You can cook 1 to 2 minutes longer depending on how the mixture looks, and how dense you'd prefer.

Toast some hamburger buns. I simply heat up the center sides by putting the buns on a clean nonstick pan. Switch to medium heat and once hot enough, the buns will start to brown. Be careful though, once reaching that heat point, the buns can get toasted fairly quickly, so don't leave them on the pan for too long.

Add one or two spoonful of the ground beef mixture to the buns and serve with chips or some pickles.

I believe that I have not yet seeing any single sloppy joes in Taiwan. Perhaps they'll have it at local American school, but outside that circle, not that I know of. 

Besides sloppy joes, there are so many other comforting food memories from Minnesota, such as my host family's homemade bread, roasted chicken, all sort of casseroles, and wild rice soup. Glad that even though some of these food might be hard to find in Taiwan, at least I have the skill to make them myself. 

So what I'm planning to do in the near future will be something wild rice based. I have a pack of it right in the cabinet, just need to figure out which flavor profile I should tackle with next.

Extended reading:

• One pot chicken broccoli rice casserole  
• Tater tot casserole 

Kimchi Grilled Cheese Sandwich

It's more like a jazzed-up version of a regular grilled cheese sandwich. With the help of tangy and spicy Korean kimchi, for sure we are adding a little kick to this all-time comforting meal.

Kimchi grilled cheese sandwich - 

Ingredients (2 portions)?

• 4 slices hearty European style bread 
• 4 to 6 tablespoons chopped Korean kimchi
• 4 slices cheddar cheese squares
• 4 slices mozzarella cheese squares
• 4 tablespoons unsalted butter
• Some seaweed flavor chips (optional)

How?

Remove the butter from the fridge and let it warm up under room temperature till soft enough to easily spread on toast. 

Give the kimchi a few more chops if the cabbage pieces are too big. We are going to use about 2 to 3 tablespoons of chopped kimchi per serving.

As for bread slices, my first aim was to use sour dough bread, but with little luck at the grocery store, I switched to another hearty European style bread instead. Spread the butter on one side of each bread slices. If unsure which side, you can try to put the bread slices together like a sandwich, you're going to spread the butter on the outer side.

So to assemble the sandwich, you'll have buttered side slices on the very top and bottom. In the middle, that's where you'll put 2 slices of cheddar, chopped kimchi, then 2 slices of mozzarella. Repeat to make one more sandwich.

Take a grill pan and turn to medium meat. Transfer the entire sandwich over, there you will have one buttered side bread slice in direct touch with the pan. Start searing the sandwich while pressing it down with some force using a spatula. 

Once you get some nice grilled marks, flip the entire sandwich to the other side and continue to press and sear for more pretty grill marks. The cheese slices in the center might appear stiff still, but should be well-melted by the time the sandwich is ready.

Bring the sandwiches to a cutting board and slice in half. Transfer to serving plate and pour some seaweed flavor chips on the side if preferred.

You can swap the type of cheese square used, but be sure to keep the cheddar since it'll provide extra salty flavor to the sandwich. I chose mozzarella for its creaminess, which can balance off the spicy note from the kimchi.

Brioche Shrimp Rolls with Thai Sweet Chili Chips

Not the fancy, hyped lobster rolls, but using more approachable shrimps instead. Still keeping it fancy though, by using buttery brioche and top with crumbles of Thai sweet chili chips. Without lobster, we can still eat like kings and queens.

Brioche shrimp rolls with Thai sweet chili chips -

Ingredients (about 3 portions)?

• 12 medium shrimps
• 3 small medium brioche rolls
• 3 lemon wedges
• 1 pack Thai sweet chili chips (or other spicy chips)
• 1/2 cup chopped celery stalk
• 4 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon Sriracha sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon smoked paprika
• Some unsalted butter

How?

It's not necessary to use Thai sweet chili chips, other type of spicy chips work too, or even better, use spicy Cheetos.

Slice an opening on top of brioche rolls for the shrimp filling. Spread some unsalted butter on the sides of brioche rolls. Take a non-stick pan, sear the bread till slightly browned and that buttery aroma comes out.

Peel and devein the shrimps. Blanch the shrimps, drain and pat dry with kitchen towel. Cut into two to three smaller chunks. Mix the shrimps with chopped celery stalk, mayonnaise, lemon juice, Sriracha, smoked paprika, salt, and black pepper. Taste and adjust with more seasonings if needed.

Now just need to assemble the rolls. Stuff the shrimp filling into brioche rolls. Crumble some spicy chips on top, also serve some whole chips on the side, along with lemon wedges.

I got the idea of using crumbled chips as topping from a popular restaurant in downtown LA. Can't recall the name of the place now, but such idea has been imprinted in my head for years. Finally, it's my term to translate that inspiration into an actual dish. 

As for the filling, since Sriracha was used as one of the seasonings, I think Thai sweet chili chips work really well here. Some similarities can be found in both ingredients. 

Put that aside, we can't find spicy Cheetos here in Taiwan, what's up with that!?


Other shrimp related recipes:

• Grilled shrimps with spicy parsley sauce
• Shrimp risotto part II
• Shrimp and grits

Sweet and Savory Ciabatta Sandwich with Smoked Ham, Brie, Pesto Sauce, and Maple Syrup

There is no decent bakery within walking distance around where I live, or I haven't found one yet. So whenever I ran into quality bakery, I tend to stock up a small variety of baked good, especially the ones that can be kept in the freezer. The basil ciabatta used in this recipe is one of my hidden treasures.

Sweet and savory ciabatta sandwich with smoked ham, brie, pesto sauce, and maple syrup - 

Ingredients (for 2)?

• 2 medium basil ciabatta bread (sourdough works just as good)
• 100 grams/0.2 lb smoked ham
• 2 brie chunks (or enough for two servings)
• 2 tablespoons pesto sauce
• Some maple syrup
• Some olive oil
• Some black pepper
• Some salad (optional)

How?

Cube the smoked ham. Refer to my previous post on how to make simple pesto sauce. 

Slice the ciabatta bread in half and brush the inside with some olive oil. Heat up a grill pan and transfer the ciabatta over, cut side down. 

Press gently to get better grilled marks, but don't overheat the ciabatta because it can turn extra crunchy and hard to chew on.

Take the bottom half of the bread slices and top with chunky brie, which can be substitute with two brie squares per serving. Transfer to a baking dish then into the oven. Turn to high heat and wait till the cheese starts to ooze. The brie might not appear as melted when heated up, but you can poke it with a fork to check if the cheese has softened. 

Once ready, remove the baking dish from the oven. Spread out the cheese if using chunky version. 

Top the bottom bread slices with smoked ham cubes and sprinkle some black pepper. Drizzle some maple syrup and pesto sauce over. Put the top section of the bread slices on the side.

Serve with salad to complete a balanced meal.   

Other sandwich recipes:

• Peanut butter and jelly sandwich 2.0
• Pesto sauce and rotisserie chicken focaccia sandwich (freeze the pesto sauce for future recipes)
• Relaxing morning: smoked salmon and soft scrambled eggs croissant sandwich
• Grilled rye bread sandwich with peanut butter, fig preserves, and Gouda
• Weekend brunch? Try rotisserie chicken with kiwi salsa ciabatta sandwich
• Open faced sandwich with mayonnaise shrimp and avocado
• Grilled cheese with homemade salsa
• Japanese style corn and ham sandwich
• Japanese egg salad sandwich topped with smoked salmon (tamago sando)
• Smoked ham sandwich with aioli and Parmigiano Reggiano
• Rotisserie chicken, strawberry, and ricotta croissant sandwich

Avocado Toast with Poached Egg and Grated Parmigiano Reggiano (for Two)

Finding an perfectly ripe avocado at a grocery in Taiwan is kind of like winning a lottery. Usually the avocados are either hard as rock, or mushy as mud. No way I would let this rare opportunity slips away.

Avocado toast with poached egg and grated Parmigiano Reggiano - 

Ingredients (for two)?

• 2 slices rye, sourdough, or other hearty wholesome bread
• 1 small ripe avocado
• 2 eggs
• Some vinegar (I used white wine vinegar)
• 1/4 teaspoon salt
• Some black pepper
• 2 lemon wedges
• Some Parmigiano Reggiano
• Some sale flakes (optional)

How?

Toast the bread slices in the oven till slightly crunchy on the edges.

Halve the avocado and remove the pit. Scoop out the avocado flesh to a bowl and mash it together with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and some lemon juice.

Meanwhile poach two eggs. Remember to add a few splashes of vinegar to the water to help the egg better coagulate. Once ready, carefully scoop out the poached eggs and drain the liquid, a slotted spoon will do.

Spread the avocado mixture to the bread slices. Sprinkle some black pepper, perhaps some salt flakes if a saltier taste is preferred. 

Top each bread slice with one poached egg. Grate some Parmigiano Reggiano all over. 

Serve with fruit or fresh juice on the side to make it a perfect breakfast combo.

Enjoy the runny yolk.


Other sandwich recipes:

• Peanut butter and jelly sandwich 2.0
• Pesto sauce and rotisserie chicken focaccia sandwich (freeze the pesto sauce for future recipes)
• Relaxing morning: smoked salmon and soft scrambled eggs croissant sandwich
• Grilled rye bread sandwich with peanut butter, fig preserves, and Gouda
• Weekend brunch? Try rotisserie chicken with kiwi salsa ciabatta sandwich
• Open faced sandwich with mayonnaise shrimp and avocado
• Grilled cheese with homemade salsa
• Japanese style corn and ham sandwich
• Japanese egg salad sandwich topped with smoked salmon (tamago sando)