Sandwich


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The Endless Road Trip: Now That’s a Biscuit

We’ve mentioned The Reggie on Endless Simmer before, but no discussion of Portland food would be complete without a look at the ultimate breakfast sandwich: a giant buttermilk fried chicken breast layered with bacon, melted cheddar cheese and a runny fried egg, the whole thing placed between two fluffy biscuits and slathered in hearty white gravy. It’s just effing perfection.

More of Pine State Biscuits‘ menu after the jump.

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in Bacon / Breakfast / Cheese / Featured / Food Travel / Fowl / Pig / Red Meat / Restaurants / Sandwich 1 comments
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The Endless Road Trip: Blue for Breakfast

Portland is no stranger to meaty, overstuffed sandwiches (see Big Ass), but what do these crazy folks eat for breakfast?

Thankfully, the same thing. From the Brunch Box Food Cart, the Black and Bleu breakfast sandwich: two thick slices of Texas Toast stuffed with sausage, bacon, grilled onions and Cajun spices. Oh, and obviously they had to do something outrageously foodie here, so there’s a thick layer of bleu cheese spread across the bottom slice of toast. Love it. Who says you can’t get funky at breakfast?

Also on The Endless Road Trip: Portland
1. Porklandia
2. All That’s Euro is Not Trash
3. Salt and Straw

in Bacon / Breakfast / Cheese / Red Meat / Sandwich 2 comments
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The Endless Road Trip: Not All That’s Euro is Trash

Portland is known for its incredibly diverse food cart scene, with over 700 of them clustered around town in various Food Pods. As I browsed one of the larger pods downtown, Brett Burmeister of Food Carts Portland (the definitive expert on Portland street food) strongly recommended one called Eurotrash. While it wouldn’t have been my first choice based on the name, I had to give the inventive menu—Portugese-influenced with pan-Euro touches, a hint of Indian spice, and a generous helping of good old fashioned American gluttony—a chance.

And glad I did. Above: “chorizo and chips,” a serving of thinly-sliced, golden-brown fried potatoes mixed with slivers of grilled chroizo, cilantro and a creamy curry aioli. Yep—potatoes, curry and pig—all that’s good about food in one bite. Alternatively, they’ll top your chips with a heaping serving of foie.

More after the jump.

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in Featured / Fish / Food Travel / Pig / Sandwich 0 comments
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The Endless Road Trip: Porklandia

Portland, Oregon may seem like the type of hippie-dippie place that knows its silken tofus from its seitan (and it is). But as I recently discovered, these hipsters also know their swine, from head to tail. Oregon is a serious pork-producing state, and Portland chefs get crazy/creative with pig parts of every variety. I ate my way through Porklandia so that you don’t have to.

At Tasty n Sons, nearly every dish, from salads to kimchi to chicken, comes with an egg on top (as god intended). It climaxes with this perfectly golden-brown, intensely crispy fried pork cutlet, served over spinach, with a soft fried egg for a crown.

The Woodsman Tavern is the first place I have ever been served a ham plate and then told the proper order in which to eat the hams, as if this was a fancy wine tasting—from most delicate to heartiest. Each one was prosciutto-thin, but with the full salty taste of a good ol’ Virginia-style baked ham.

Don’t forget the ears! At Whiskey Soda Lounge, a casual spot from acclaimed Pok Pok chef Andy Ricker, they’re stewed in 5-spice and deep-fried until crisp, served with a black vinegar dipping sauce. They’re crusty on the edges and chewy in the middle, with the texture of…well, ear.

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in Bacon / Breakfast / Desserts / Eggs / Featured / Food Travel / Pig / Restaurants / Sandwich 1 comments
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Shouldn’t Work But Does: Hawaiian Pizza Sliders

I’ve been thinking about Hawaiian pizza lately.  How weird is it that pineapple, ham, cheese and tomato sauce would get together and make it work?  It works, though.

So, I cracked my knuckles and did some research on Hawaiian pizza.  Ok, I just went to Wikipedia—whatever.  So apparently it is not a Hawaiian invention and it is the most popular pizza of choice in Australia.  Huh.  Who knew?

I know one thing.  This flavor combo goes beyond pizza.  I have made a Hawaiian pizza grilled cheese that was the bomb-diggity, so I figured it would also be an awesome burger.

It is.

Hawaiian Pizza Chicken Sliders

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in Cheese / Featured / Fowl / Pig / Recipe / Sandwich 2 comments
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Beet Fries, Pork Belly and Tongue Buns

Pork belly is having a serious moment in Austin. I know it’s been a trend for awhile now (what, the past 3? 5? years…?) and I know I recently gushed over Tacodeli’s pork belly tacos. But seriously! I had never seen SO. MUCH. Pork belly love until I moved down here. This is evident in the popularity of East Side King, Top Chef winner Paul Qui’s Asian fusion food truck with three locations in East Austin. Ask anyone what they like about ESK and the answer is always the same: “oh my god, the pork belly!”And yes, it’s good. Really good.

I’ll happily state that East Side King is one of the best, if not THE best, food trailers in Austin. Their original trailer at The Liberty is my favorite. To be slightly controversial, though, I will say this: I think the ESK pork belly hype unfairly overshadows some of the other delights on their menus. Don’t get me wrong, it’s definitely amazing, but I feel as though most people discount the fried chicken and even some other less obviously delicious options like the tongue buns and beet fries.

Want to see what really, really, REALLY good food from a truck looks like? Of course you do. (I’m really trying hard to restrain myself from making any sort of obvious “food porn lol buns” remarks here.) Photos a the j.

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in Fowl / Pig / Restaurants / Sandwich 1 comments
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Indian Eggplant Parm

Editor’s Note: New contributor Prof. Fusion, an English professor, kitchen dabbler and Dora the Explorer antagonist, joins ES with pretty much our favorite thing…a new sandwich!

This is basically your classic Italian eggplant parm sub, gone Indian—although there’s no Parmesan inhabitant on this blissfully delicious breaded island, just Provolone. The inspiration behind the Indian eggplant sub spawned from  the Food in My Beard’s chicken crispy masala. When I first made this, I made a few adjustments to Dan’s amazing recipe (i.e. how I breaded and fried the chicken—dusted with salt and curry powder), and this salaciously cheesy dish quickly became my wife’s favorite dinner option. One night, I planned to do the same thing to eggplant, when my food muse spoke to me in a garlic-infused whisper, “Why not make this into a sub?!”  And there’s our causal chain, people.

Note: if you’re not a big fan of eggplant (my pal Russ hates its texture, whereas Caitlin finds it tolerable—she’s far too polite), then use chicken instead. I really dig the fusion of Indian/Italian flavors; these yield great pairings when using Indian spices instead of Italian ones.  And what can honestly go wrong when there’s tomato sauce and cheese involved?

Indian Eggplant Parm

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in Cheese / Recipe / Sandwich / Veggie 0 comments
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