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Fried Pork Tenderloin Sandwich


Which Wich Pork Tenderloin Sandwich

The fried pork tenderloin sandwich, a cousin of the chicken-fried steak, is popular in Indianapolis and throughout the Midwest. It’s a year-round favorite, served not just at Super Bowl parties.

Fried Pork Tenderloin Sandwiches

4 pork cutlets
3 beaten egg
6 tablespoons milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup peanut oil or vegetable oil
1 1/2 cups bread crumbs
4 Kaiser buns, grilled

For inside the bun:
Mayonnaise, ketchup or mustard
Lettuce
Sliced tomato
Sliced onion
Pickles

Place cutlets between plastic wrap and flatten until thin. Warning, these can get as big as an 8-10 inch skillet

Beat together eggs and milk, garlic powder, onion powder, seasoned salt, marjoram, oregano, salt and pepper pour into a shallow bowl.

In a large skillet, heat oil over medium high heat. While oil is heating, dip cutlets in egg mixture, then coat with the bread crumb mixture. Place the coated cutlets into the hot oil and fry until golden brown on both sides.

Lay on a paper towel to absorb the grease. Put on a bun; add all your choice of lettuce, tomato, onion, Mayonnaise, ketchup, mustard and pickle.

Grill inside of buns.

Makes 4 sandwiches.

From www.GroupRecipes.com

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Julian’s New York Pizza Warming Up Appetites


Sausage and Pepperoni Pizza

This smallish restaurant, perched next to a short street that slopes down into the Embassy Oaks Shopping Center, is housed in what was formerly West Avenue Kitchen and before that, for quite some time, Magnolia Pancake Haus.

I like what they’ve done with the place. Where Magnolia was country-homey, Julian’s has dressed up in red-and-white-checked table coverings and opened up the kitchen. A big walk-up ordering bar is backed by a huge blackboard menu, crowded with offerings to titillate any appetite that demands Italian.

We liked some of Julian’s food enough that we’ll definitely be back for more.  One of the first things you should know before going, though, is that Julian’s pizza slices are enormous.  I’d say one slice equals two generous slices from most other pizzerias.

Food: 3.5
Service: 3.0
Value: 4.0

Rating scale:
5: Extraordinary
4: Excellent
3: Good
2: Fair
1: Poor

What I liked about the pizza was the crunchy bottom of the crust, the tanginess of the sauce, the just-right-amount of cheese. Less impressive were the canned mushrooms used on the toppings – though, I’d add,  I have eaten plenty of pizza in New York City that used them.

I ordered a two-meat pizza slice and it came out medium-warm, but it was obvious that the slice had begun life as a pepperoni pizza, and the crumbled sausage had been tossed on later.  So, the sausage wasn’t embedded into the cheese and seemed almost like an afterthought.  Surely there is a way to handle this differently.

Spinach Salad

We really liked the artichoke and caper pizza (these generally always come from cans and jars).   Julian’s specialty pizza, the Tutto (with everything on it) was good, though we should mention canned mushrooms again. By and large the flavors were good, and the fennel in the Italian sausage, especially, shone through.

Two salads were average but could easily be bumped up a notch. The spinach salad’s balsamic vinaigrette was well-balanced, but there was far too much of it. The tomatoes were limp and appeared to be a day old, while the bacon crumbles were soft rather than crisp. The Caesar needed a lot more oomph, which could be said of plenty of other salads these days. More anchovy and garlic, some Worcestershire sauce, crunchier croutons – all needed to punch up the flavors and and textures to make this salad worthy of its name. I did appreciate the generous amount of fresh greens on both salads.

Italian Sub Sandwich

There’s lotsa pasta on the menu, and I’ll go back to try it out. While I can’t report on its quality, I like Julian’s enough to have faith these dishes will be good, too.

The Italian sub sandwich soared above average, with a good Italian dressing and plenty of cold cuts, fresh lettuce and tomatoes.  I also applauded the nice effect of dusting the sandwich with Parmesan cheese (maybe this was an accident, but it sure worked) and the pickle.

While the sub was a fine sandwich indeed, the Chicago dog was only average.  No poppy-seed bun, and the bun was also gummy.  Not a nice thing to wrap around a foot-long Vienna Beef dog.  “Real” Chicago dogs have neon green relish (as my friend who ordered this dog told me) and the requisite sport peppers lacked heat.

Julian’s gets better-than-average marks from me, based on its pizza crust and sausage, the good, strong, house-brewed tea, the really good Italian sub and a warm, cozy atmosphere.  I just wish it was closer to my house.

Julian’s New York Style Pizza
13444 West Ave.
(210) 496-3500‎
Open daily for lunch and dinner
$-$$

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Upgrade Your Grilled Cheese Sandwich


GrilledCheeseGrilled Cheese With Tomato, Basil and Garlic

“Turn a grilled cheese sandwich into a gourmet delight with this Italian combination of flavors,” writes Nancy Mair, author of “The Intimate Vegetarian.” “You can also vary the sandwich in a number of ways: Leave out the onion or tomato, spread pesto on the bread instead of basil, or use fresh mozzarella and marinated sun-dried tomatoes.”

4 slices sourdough, French or whole-wheat bread
About 3 1/2 ounces sharp cheddar, sliced
2 to 4 thin slices red or yellow onion
1 medium tomato, thinly sliced
5 large basil leaves, torn into 1/2-inch pieces or generous pinch dried basil, crumbled
1 large clove garlic, thinly sliced
1 1/2 to 2 tablespoons butter

Place cheese on one slice of bread, covering the bread to the edges. Top with onion and tomato. Add basil and finish off with garlic. Spread the second slice of bread with butter and place it buttered side up on top of sandwich.

GrilledCheese2Preheat grill  to 340 degrees or heat a frying pan on medium heat. Place sandwich buttered side down onto the hot surface. Cover sandwich or pan with a lid to speed the melting of the cheese. Check bottom of bread after a few minutes to measure how quickly it’s browning, and cook until it becomes a rich golden brown. Butter the top side of upper piece of bread, then flip sandwich over. Cook on second side, uncovered, until nicely toasted. Cut in half and serve piping hot.

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Notes to the cook:

  • Grilled sandwiches are buttered on the outer sides of the bread rather than the inner sides, so you don’t need to butter the pan – the sandwich does it for you.
  • The amount of cheese will vary according to the size of the bread slices.

Makes 2 sandwiches.

From “The Intimate Vegetarian” by Nancy Mair

This article is part of the series:  World Vegetarian Day Brings Some Meat-free Surprises

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Cool Hors d’Oeuvres When It’s Hot


ceviche2The caller was urgent. “What kind of hors d’oeuvres should I serve at a cocktail party this time of year?” he wanted to know.

The gathering would be later in the evening and feature little more than snacks and drinks. “I’m hoping everybody’s had dinner by then,” he said.

Yet he also wanted to serve something meaty.

My first thought was pork tenderloin, which you can season to your taste and make ahead of time. Just slice it up and serve cold or at room temperature with a few condiments, ranging from mustard to pickled red onions.

Ceviche also came to mind. This marinated seafood dish looks great, is coolly refreshing, and can be put together at the last minute, all the while suggesting you’ve been slaving over the food.  (The accompanying recipe is from Jonathan Parker’s “The Manhattan Ocean Club Seafood Cookbook.” Parker has cooked in several San Antonio restaurants, including Pesca on the River and Ounce.)

If you want to rely on the deli to help, find the best roast beef you can afford, such as the house-made version at Central Market, 4821 Broadway. Have it sliced relatively thin (not as thin as prosciutto) and fold a piece on top of a garlic bagel crisp. Crumble blue cheese and toss some arugula on top. Serve horseradish sauce, a flavored mayonnaise or two, chimichurri sauce and/or mustard on the side. Your entire snack is done and you didn’t have to turn on the oven.

Grilled PineappleItalian lovers might want to get together an antipasti selection, including grilled or oven-roasted asparagus with a drizzle of olive oil and Parmesan cheese on top as well as grilled squashes, roasted peppers, tomatoes, skewers of garlic potatoes, eggplant, and jalapeños. This is another approach that should be done ahead of time, because the vegetables taste best when served at room temperature.

Complement the tray with various salami, olives and rustic cheeses, both hard and soft.

Don’t forget the power of fruit. So much is in season now, from melons to cherries. Serve strawberries with chocolate-flavored whipped cream. Stuff fresh figs with goat cheese and wrap in a slice of prosciutto. Grill peach halves and pineapple slices (see the accompanying recipe for Grilled Pineapple With Sweet Rum Glaze).

Here are a few other ideas from SavorSA writers that are easy yet elegant for summer parties:

  • If you are serving crudités, add some color to the tray with an old Cuban recipe that friends and I have enjoyed on many occasions: Take ham slices and wrap them around pickles. Vary that with asparagus or hearts of palm.
  • Pick up empanadas from Beto’s Comida Latina, 7325 Broadway.
  • Chicken salad sandwiches and cucumber sandwiches, tea party-style, are great with many white wines.
  • Last, but certainly not least: Salsa, guac and chips — c’mon, it’s San Antonio!

What do you like to serve at cocktail parties during the summer? Post your comments below.

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Chefs’ Corner: Croque Monsieur from Brasserie Pavil


Chef Scott Cohen shows off his Croque Monsieur at Brasserie Pavil.

Chef Scott Cohen shows off his Croque Monsieur at Brasserie Pavil.

For the past few months, Brasserie Pavil, 1818 N. Loop 1604 W. at Huebner Road, has been wowing diners with its simple yet spectacular approach to French classics. Among them is chef Scott Cohen’s version of the Croque Monsieur, a griddled ham and cheese sandwich on sour dough bread drizzled with Mornay sauce.

Croque Monsieur

Mornay sauce:
1 pint milk
2 tablespoons butter
1 ounce flour
Pinch ground nutmeg
Salt, to taste
Pepper, to taste
6 ounces grated Gruyere cheese

Sandwich:
2 slices sourdough bread, about 5-6 inches in length
2 ounces (4 slices) Gruyere cheese cut 1/8-inch thick
5 (3-ounce) slices baked ham
1 tablespoon sweet butter

Serve with:
French fries, ketchup, Dijon mayonnaise, 1 sprig frisee, 2 cornichons, salt and pepper.

To make the Mornay sauce: Heat the milk in a small saucepan. Set aside. In a small pot add butter and flour. Cook at medium heat stirring constantly with a wooden spoon until the flour mixture turns a golden blond, about 4 minutes.  Slowly add milk, stirring constantly and slowly. Stir in nutmeg, salt and pepper. Remove from heat. Slowly add cheese, stirring until all is melted.

To make the sandwich, butter each slice of sourdough bread and place butter-side down on griddle top. Add the ham on the top side of half and cheese to the top of the other half. Cook until lightly golden. Press sandwich halves together with the ham and cheese touching. Continue to cook each side of the sandwich until cheese is fully melted and golden brown. Remove sandwich from grill, slice in half. Place on a plate with fries. Garnish with cornichons. Serve the Mornay sauce on the side along with Dijon mayonnaise and ketchup.

From Scott Cohen / Brasserie Pavil

www.brasseriepavil.com

If you would like to see a favorite recipe from a local restaurant, e-mail info@savorsa.com.

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