YumSugar

'Wich of the Week: Pork Loin With Figs and Manchego

YumSugar — Wed, 15 Jul 2009 14:30:06 -0700

"The Sentinel has a sandwich with figs on it today!" a coworker alerted me on Tuesday morning. I love figs, and I love sandwiches, so I hightailed it over to the SF sandwich shop founded by local chef Dennis Leary.
This was my third time trying The Sentinel's expensive sandwiches, and though this was my favorite so far, I was still somewhat disappointed. Why? Because I expect a place whose menu changes seasonally to use seasonal ingredients, like figs, but this sandwich was sweetened with fig spread. The menu promised fresh figs! But now for the good news.

Adventures in Expensive Sandwiches: Turkey Meatloaf

YumSugar — Wed, 17 Dec 2008 14:00:28 -0800

It's unusually chilly in San Francisco this week and downright frigid in other parts of the country, which has me craving comfort food: sandwiches, soup, lasagna, turkey, meatloaf, turkey meatloaf . . . So although I dismissed the Sentinel's shoddy construction on my last adventure in expensive sandwiches, I was lured once again to the nearby shop by the thought of turkey meatloaf, snuggled in a hot, buttery roll and slathered with cranberry sauce.This sandwich was both lip-smacking and something of a letdown. To hear what I thought and to get the recipe, read more.

On the one hand, the spicy flavor of the chipotle mayo against the more Midwestern meatloaf was delectable, and I'm always a fan of cran with my turkey. Like before, the Sentinel really excels with its fresh-baked bread, which tastes like a buttery dinner roll.But the meatloaf wasn't what I was expecting. I wanted a very traditional taste, albeit with turkey instead of beef, but instead I got what was essentially a juicy turkey burger. A good turkey burger, but not the best ever, and not enough like meatloaf for my taste. Also, as you can see from the photos, the mound of turkey was enormous - really too much in proportion to the bread. When I make it at home, I'll opt for a more traditional meatloaf and slice it about an inch thick. Check out my version of the sandwich below.

Turkey Meatloaf Sandwich
Inspired by The Sentinel

Ingredients

1 white or sourdough sandwich roll
1 slice of turkey meatloaf, about 1 to 2 inches thick
2 tablespoons canned whole-berry cranberry sauce
2 tablespoons chipotle mayonnaise
2 leaves of butter lettuce

Directions

Preheat oven to 350°F.
Slice the sandwich roll in half horizontally. On each half, spread 1 tablespoon of chipotle mayo.
Lay the sliced meatloaf on the bottom half of bread, then place both halves of bread in the oven for 5 minutes or until bread is lightly toasted.
Cover the meatloaf with a generous dollop of cranberry sauce and spread evenly across the meat.
Cover the cranberry sauce with leaves of butter lettuce, place the other half of the roll on top, cut in half, and serve immediately.

Makes 1 sandwich.

Print recipe with images | without images

Adventures in Expensive Sandwiches: The Sentinel Salmon

YumSugar — Wed, 10 Sep 2008 14:00:43 -0700

I am willing to pay a pretty penny for a good sandwich. But considering that one of my favorites is less than $3, I have very high standards for any sandwich that costs more than $8. I'll pay 10 bucks, but it better be good. Or huge. Or both.On that note, I'm introducing an occasional feature within 'Wich of the Week called Adventures in Expensive Sandwiches. First up: the smoked salmon with horseradish cream cheese, cucumbers, and fennel at The Sentinel. This tiny shop, located just a few blocks from Sugar HQ, was recently opened by Canteen's Dennis Leary. Since I love his fine-dining fare, I decided to give Sentinel a shot. To see what I thought, read more.

The menu changes seasonally and features daily specials, but I went with a Summer fixture. At $8.50, this wasn't the most overpriced sandwich ever, but it also wasn't very big. However, what this and other Sentinel sandwiches really have going for them are the soft, incredibly fresh (like, just out of the oven) white buns they're served on. Like an upscale version of buttery homemade dinner rolls, the bread elevates this salmon sammie.I'll also give credit to the full flavor of the sandwich; mixing horseradish with cream cheese is a yummy idea that comes across well with the cucumber. The salmon was just your standard smoked salmon - nothing mind-blowing - and I couldn't find the fennel mentioned on the menu.

My biggest gripe about Sentinel was the fact that my sandwich was shoddily assembled. The ingredients were sort of thrown together rather than carefully laid out, so I had to rearrange everything before eating. If you're going to the trouble of baking bread from scratch and filling it with high-quality ingredients, is it too much to ask that the sandwich be put together with care? That said, I'm willing to give Sentinel another chance, but it's going to have to try a bit harder next time.

'Wich of the Week: Fruit and Nut Butter Panini

YumSugar — Wed, 26 Aug 2009 14:00:00 -0700

I'm finally getting around to paying my respects to National Panini Month, while also fulfilling a sandwich promise I made to myself not long ago. After being disappointed by The Sentinel's pork and fig sandwich that didn't actually contain figs, I pressed together this panino before fig season bids its sad farewell.

When I came up with the "fruit and nut" idea, I thought: this could be terrible. But thanks to this morning's discovery of the perfect bread - a seeded raisin roll from a nearby bakery - the panino turned out to be one of my favorite creations! I love warm nut butters, and even with the fruit, this sammie isn't to sweet. Serve it for lunch or breakfast, and get the recipe now.

All the News That's Fit to Eat - Aug. 13, 2008

YumSugar — Wed, 13 Aug 2008 12:15:00 -0700

Learn about the newest trend in charcuterie, rillettes. - Los Angeles Times
Some gourmet uses for leftover bread. - Boston Globe
Our first president's distillery is back and here to stay. - New York Times
For an unexpected taste, try making mousse with tomatoes. - Washington Post
Do you know how to pick the sweetest, ripest watermelon? - Chicago Tribune
Make purees with the fast-ripening surplus of fruit you've got at home. - The Oregonian
How to blend the best Blue Hawaiian. - Houston Chronicle
Get the 411 on regional Chinese cuisine. - Sun-Sentinel
A fascinating glimpse into the world of Napa's most radical winemaker. - San Francisco Chronicle

Source

Yummy Links: From Firecracker Cupcakes to Giada de Laurentiis

partysugar — Tue, 01 Jul 2008 09:00:16 -0700

This Fourth of July treat your children to these fun firecracker cupcakes. - Noble Pig
Do you remember these retro classic cereal boxes? - Sun-Sentinel
The James Beard Foundation just released the results to their first ever State of American Cuisine survey. - Eater SF
Vegetarian cheese beignets are an easy-to-make, delicious appetizer. - GlamDish
How to soften butter quickly for baking. - The Kitchn
Have you noticed these new milk cartons? Apparently they make it much easier to spill milk. - Slashfood
After reading about this clam digging party, I really want to host my own clam digging adventure! - Hands on Gourmet
Giada de Laurentiis speaks about motherhood and cooking with her baby daughter. - MSNBC

Source

All the News That's Fit to Eat - June 25, 2008

YumSugar — Wed, 25 Jun 2008 12:15:53 -0700

Cask-conditioned ales are the new trend among beer aficionados. - Los Angeles Times
Just in time for Summer, frozen blender drinks are back. - New York Times
A set of go-to recipes makes cooking a snap for newlyweds. - Boston Globe
Get ready for the Absinthe Museum of America, opening in July. - Times-Picayune
Waxing nostalgic for Texas-style chicken-fried steak. - Washington Post
Dried cherries are expanding the market for a tart and tasty fruit. -Chicago Tribune
Savor Summer by whipping up a batch of herb butters - The Oregonian
Use kebabs to kick up warm-weather grilling. - Orlando Sentinel
A restaurant devoted to dining in the dark opens in SF. - San Francisco Chronicle

Source

Well the Recipe Said Eight Cups . . .

YumSugar — Thu, 10 Jan 2008 16:28:11 -0800

This past Sunday, the Entrée Section of the Milwaukee Journal Sentinel printed a recipe for Stuffed Chicken. However, instead of calling for 1/8 of a cup, the paper accidentally printed eight cups. I can't imagine making a recipe with eight cups of onions, but I'm sure that some new cooks might have done it.

How about you? Would you have fallen for the eight-cup disaster? Also, have you ever fallen victim to a recipe error, or misread a recipe? Share your tales in the comments below!

Source

Even Better Than The "Real Thing"

YumSugar — Thu, 03 May 2007 13:13:13 -0700

Holy Cannoli Batman! Get us to Costco stat!

Just in time for Cinco De Mayo, cases of authentic Mexican Coca Cola have been spotted at Costco. They're able to sell it since they've conformed to the US and California's regulations, such as labeling the CRV (the recycling deposit) and nutrition facts.

So why is this news? Well it tastes different, it's made from sugar instead of corn syrup, and people even say that the fizz lasts longer due to the glass bottle. The Atlanta based Coca-Cola Co. considers Mexican Coke in America to be a form of "bootlegging."

"We believe that the appeal of Mexican Coke is as much about nostalgia as it is about anything," says Martin. "It's like getting a piece of home in a bottle. You can't deny the fact that it's in a tall glass bottle, something you just can't find in most parts of the United States."

But it's the "same exact product," and Mexican bottlers are buying the ingredients straight from the company, says Martin.

If it's the same product, then tell me why they sell a kosher Coke during Passover that uses sugar, and tastes more like Mexican Coke?

Also, I wonder where the folks at Costco are getting their Mexican Coke from.

"[The non-Coca-Cola distributors are] trespassing on the territory rights of many U.S. bottlers," said Coke spokesman Martin. "Bringing it into the country is not illegal. But what it does do from the Coca-Cola standpoint is it violates contractual rights that we have with our bottlers. And it has potential trademark right infringements as well."

Hrmm... I better get myself to Costco while it's still available!

Source: SFist and Santa Cruz Sentinel
Image Source: slworking2 on Flickr - Thanks for documenting this for us!