I’m known for making sandwich monstrosities at home. I’m not saying that my sandwiches are abominations that should never see the light of day, I’m simply addressing the size of the sandwich. There was my quintuple-decker SPAM sandwich, the big four-patty cheeseburger, I even made a burrito that could only be eaten on a cookie sheet. It was probably eighteen inches with a 3 1/2 inch diameter.
There is an easy way to make a meatloaf sandwich better. You have to make it bigger! I didn’t measure this ciabatta roll, but I was able to fit half a meatloaf on it. Sadly, this was an incarnation I could not complete on my own. I was only able to consume 1/4 of it at the time. I had plenty to share and I still had a midnight snack with it. This monstrosity could feed a small army.
The lighting wasn’t the greatest, but this avocado mash was a delightful guacamole green.
There was a time when I held great disdain for guacamole. I just scraped it off my Mexican food. Even the scrapings of guacamole would make me burp guacamole flavor. I don’t know if there is ever a time when a guacamole belch is pleasant.
Maybe a year ago, a friend offered some guacamole. My immediate reaction was to refuse it but something inside told me to try it. I dipped a chip and I was hooked. I ate all of his guacamole.
I don’t make it all the time because avocados are kinda pricey and I sometimes get irritated at the ten minutes of effort to make it.
Bear in mind that I cannot stand cilantro. I can detect it in the most minute amounts. It is an indescribable flavor that makes me think of well, I can’t describe it. If you choose to add cilantro don’t tell me about it as it makes me seethe with rage. The moment when David Banner’s eyes turn a scary whitish blue. Or is it bluish white?
Here’s my take on guacamole:
4 avocados
1/2 onion, minced
4 peperoncini, minced (I used Mezzetta brand)
4 cloves garlic, minced
1 tablespoon parsley
1/2 teaspoon fresh ground pepper
1 teaspoon Tony Cachere’s
1 teaspoon chili powder
1 teaspoon cumin
4 ounces corn
8 ounces kidney beans
1/2 can Rotel with habaneros
Juice from 1/2 lime
Peel and mash avocados. If you are a guacamole champion, you will leave some chunks in it. Add all ingredients and mix well. Normally, I mince a fresh Serrano instead of pickled peppers, but I use what I have on hand. If you try the Mezzetta peperoncinis with dill and garlic, you’ll be impressed. Crazy Tasty. Without the SPAM. Someday I may show you my quadruple decker SPAM sandwich. Or is it quintuple? Yeah, I’m pretty sure I have heart disease.
Every Easter, we end up with a couple of dozen boiled eggs. Boiled eggs are great, but what else can you do? You can always make deviled eggs. I wanted a simple sandwich today, so I made egg salad.
I have never made egg salad before, but there’s nothing to it. Eggs, mayo, mustard, etc. I did not use any recipes for inspiration for this endeavor. Fortunately, I had the forethought to write it down. DO NOT skip the smoked sausage. The sausage really brings out the egg flavor. And the sausage flavor.
Note: I have not received any promotional consideration for any of the above products. These are products I prefer. I certainly won’t shill a product I don’t believe in.
Method:
Who can resist smoked sausage? Not me.
Cut sausage link in half and throw in a skillet to heat up. While the sausage is sizzling, chop boiled eggs and place into a bowl. Mince peperoncini and add to the eggs. Dump in paprika, cajun seasoning, garlic powder, mayonnaise, and mustard.
Once the sausage is good and sizzly, take one half of the sausage and half it again. Then, chop those two quarters and throw the pieces into the egg mixture. The other half sausage link makes a great snack while you are making egg salad. Or you can give it to the kids since they probably won’t be eating any egg salad.
Mix the ingredients together and throw on some bread. Enjoy.
I would really appreciate any feedback when you try this recipe. It’s a work in progress. I may cut back on the cajun seasoning because of the salt content, but my wife said it was perfect. I also think it may do well with a teaspoon of balsamic vinegar, but that is for another culinary adventure.
Every Easter, we end up with a couple of dozen boiled eggs. Boiled eggs are great, but what else can you do? You can always make deviled eggs. I wanted a simple sandwich today, so I made egg salad.
I have never made egg salad before, but there’s nothing to it. Eggs, mayo, mustard, etc. I did not use any recipes for inspiration for this endeavor. Fortunately, I had the forethought to write it down. DO NOT skip the smoked sausage. The sausage really brings out the egg flavor. And the sausage flavor.
Note: I have not received any promotional consideration for any of the above products. These are products I use regularlyprefer. I certainly won’t shill a product I don’t believe in.
Method:
Cut sausage link in half and throw in a skillet to heat up. While the sausage is sizzling, chop boiled eggs and place into a bowl. Mince peperoncini and add to the eggs. Dump in paprika, cajun seasoning, garlic powder, mayonnaise, and mustard.
Once the sausage is good and sizzly, take one half of the sausage and half it again. Then, chop those two quarters and throw the pieces into the egg mixture. The other half sausage link makes a great snack while you are making egg salad. Or you can give it to the kids since they probably won’t be eating any egg salad.
Mix the ingredients together and throw on some bread. Enjoy.
I would really appreciate any feedback when you try this recipe. It’s a work in progress. I may cut back on the cajun seasoning because of the salt content, but my wife said it was perfect. I also think it may do well with a teaspoon of balsamic vinegar, but that is for another culinary adventure.
