Category: Super Sandwich Girl

The Hundred Foot Journey Movie Review And A Curry Chicken Salad

The Hundred Foot Journey Movie Review And A Curry Chicken Salad

curry chicken champagne grape salad

You know that feeling you get after you just walked out of a film that was so satisfying on every level? The story line was great. The acting was superb. The cinematography was excellent, the art design was dazzling, and you were completely sucked in from start to finish. That was me with The Hundred Foot Journey. I loved everything about it. I roared with laughter, I cried, I had so much food envy throughout the movie… I just loved it! Here…let me give you a briefing on what the movie is about.

An Indian family loses everything they had and owned in India and decides to flee to Europe, the south of France to be exact. Once there, they open a restaurant directly across the street from a very highfalutin 1 Michelin Star restaurant. The culture clash that ensues with the rival restaurateur Madame Mallory (Hellen Mirren) begins and takes us on a visually mouthwatering adventure.

image003

There is a little bit of everything in this film for everybody. It’s the perfect date film, or a girls night out, or Sunday with your Mom. The Hundred Foot Journey is in theaters now! Go see it!

In complete tribute to the foodie film I wanted to create something I could make quickly but be transported back to the film. Here is my Curry Chicken Salad.

Ingredients for curry chicken salad

Ingredients for curry chicken salad:

  • 1 – pound chicken (cooked and chopped into cubes)
  • 1/3 – cup red onion (cubed)
  • 1/3 – cup pistachio
  • 1/3 – cup champagne grapes ( I used Melissa’s Produce) (stems removed)
  • 1/3 – cup mayo
  • 1 – teaspoon curry powder
  • 1/4 – chili powder
  • salt and pepper to taste

Directions:

  1. Combine chicken, red onion, pistachios, champagne grapes in a bowl. Mix to combine.
  2. Mix mayo, curry powder, and chili powder in a bowl to completely combine.
  3. Pour curry mayo over chicken mixture.
  4. Mix to combine.
  5. Salt and pepper to liking.
  6. Spoon salad over a slice of lettuce. Or put on a slice of bread.
  7. Enjoy!

image009

Potato Chip Encrusted Milanesa Torta Served With A Chipotle Tartar Sauce…. For Father’s Day!

Potato Chip Encrusted Milanesa Torta Served With A Chipotle Tartar Sauce…. For Father’s Day!

I remember it like it was yesterday.  I had just crossed the border into Tijuana, Mexico with my Dad (which was a rare occasion, since I hardly ever spent time with him outside of the house).  He was determined to take me on an adventure and show me all the customs of TJ.  From the stories that my Dad shared, TJ was a place with no rules, a grown-up fun house where you could take your shoes off and run through the dirt and no one would say anything or look twice.  He also had a big love for the food and was hard set on taking me to his favorite torta (sandwich) shop.  My Dad has always loved tortas and this is one thing I know for sure about him so I wasn’t surprised when this was the first thing he had on our agenda.

We drove into a parking garage and drove down into the underground spiral.  To my surprise there was a little shop deep at the bottom of this parking garage.  We parked the car and started to walk toward the shop and were met with a line wrapping outside the door and along the wall of the garage.  When we finally reached the inside of the shop it was filthy dirty.  It looked as if the floor hadn’t been washed in a couple of decades and grease hung to the wall like an abstract art design.  The air was thick and heavy with mists of manteca (lard) filling every breathable space.  There was a mean dog tied to a rope in the corner of the room, growling and making his presence known with an occasional bark.  I refused to make eye contact with him.  I looked at the magenta and cream houndstooth colored floor tile or the scribble on a dry erase board that listed the only 3 tortas they made instead. CARNE ASADA, CARNITAS, MILANESA.  I whispered to my Dad “I’m gonna get the carnitas.” He smiled at me and said “Not here mija, you have to get the milanesa…It’s the best!”  One bite in I understood why we were in this garage eating torta gold!  It was my first introduction to a milanesa torta and I have been a believer ever since.

In celebration of my Dad and his love for tortas, I decided to create a torta for him and Dad’s around the globe for Father’s Day this year!

Ingredients For Potato Chip Encrusted Torta:

  • 2 – pounds espadilla de res ( flat iron steak or blade steak) (cut into 7×4 pieces)
  • 1/3 – cup flour
  • 1/2 – teaspoon dried oregano
  • 1/4 – teaspoon crushed pepper
  • 2 – eggs
  • 1 – 11 oz. bag of Lay’s potato chips (crushed – makes about 3 cups of crumbs)
  • vegetable oil
  • 1/2 – cup may0
  • 3 – tablespoons chopped dill pickle
  • 2 – tablespoons Roland Foods Chipotle Paste
  • 2 – ripe avocados
  • 6 – bolillos

Directions:

  1. Place flour, dried oregano, and pepper in a shallow dish and mix to combine. Set to the side.
  2. In another dish beat eggs with a fork. Set to the side.
  3. In an additional dish pour in potato chip crumbs. Set to the side.
  4. Dredge meat in flour mixture till fully coated. 
  5. Then quickly dip into egg.
  6. Next dredge meat into potato chip crumbs.  
  7. Place meat on a baking sheet to set while you encrust the next piece of meat. 
  8. In a frying pan over a medium flame add 1 – tablespoon of vegetable oil to coat the bottom of the pan and allow to get hot.
  9. Add in as many pieces of meat that will fit and cook on each side for 5 minutes, or until golden brown. 
  10. Remove potato chip encrusted meat from the frying pan and allow to drain on a paper towel while you make the rest.
  11. Make the sauce: mix mayo, pickles and chipotle paste together for a spice tartar sauce.  
  12. Cut avocado into strips
  13. Slice bolillo down the center and slather with chipotle tartar then add potato chip milanesa and avocado.  
  14. Cut in half and enjoy!
BBAH  Sandwich (Bacon Brie Apple Honey)

BBAH Sandwich (Bacon Brie Apple Honey)

Mmmmmm. That’s the sound that slips my lips when a scrumptious sandwich as mouthwatering as this one is set before me.  Let me rewind a little.  I was in Vegas for the Blogalicious conference, thanks to my awesome sponsor Sprint.  It was a great deal of fun.  I learned so much and was inspired to run back home and start posting.  I also made a ton of new friends and danced my ass off at a few late night parties and do I really need to explain, we’re talking Vegas here.  Long weekend short, once Sunday arrived I needed something greasy but with a touch of sweet and a light crispy crunch in my belly, something to soak up a weekend in Vegas.  Bacon and apple…. add some brie and a dash of honey and you’ve got the winning hand.

Ingredients for BBAH Sandwich:

2 – slices of french bread

2 to 3 – slices of granny smith apple

3 – slices of brie cheese

1 – tablespoon of honey

4 – slices of cooked bacon

 

Take a slice of french bread and top with apples slices.  The arrange the bries slices on top of apple.  Drizzle the brie with honey.  Top the honey brie with bacon slices.  Place the other slice of french bread on top and you have got your self a seriously delicious sandwich!

  

Thank you Sprint and Latina Bloggers Connect for sponsoring me to advance my career/website by sending me to Blogalicious, and for making me have so much fun in Vegas I needed to dream up this sandwich. Recipe and opinions are my own.
Grilled Cheese Sandwich ala Manchego, Fig Jam and Prosciutto

Grilled Cheese Sandwich ala Manchego, Fig Jam and Prosciutto

Seeing how April is national Grilled Cheese month, I couldn’t let another day slip by without saluting one of my favorite things in the whole world…. the Grilled Cheese Sandwich.  I usually whip up a grilled cheese sandwich when I want something super fast to eat that will whole heartedly satisfy my soul.  This recipe here happens to be the one my man most enjoys. Heck, who am I kidding, I love it too!

All photos taken by: Nicole Presley

Ingredients for grilled cheese:

French bread loaf

butter (room temperature)

fig jam

manchego cheese

prosciutto

It’s very simple.  Start with two slices of french bread. Spread a 1/2 teaspoon of butter on one side of each slice of bread.  Then on the opposite side spread with fig jam.

  

Next take a few thin slices of manchego and place atop fig jam side.  I use a cheese slicer to attain the perfect thin-ness.

Now add a slice or two of prosciutto to the manchego and bring the two slice of bread together to make your sandwich.  Butter sides should be on the outside.

  

In a non-stick pan over a medium high flame add sandwich and allow to crisp on each side for 4 to 5 minutes or until perfectly golden brown!

 HAppy GrillEd ChEEsY MoNth! 

Let me introduce my Turkey Slider.

Let me introduce my Turkey Slider. <3

So many reasons to love the movie Saturday Night Fever.  First and foremost it arguably has one of the best soundtracks of all time attached to it.  Yes,  the Bee-Gee’s are genius in my world.  A very young John Travolta played Tony Manero so well strutting down the street or getting down on the dance floor.  I love that SNF caught the heart of the 70’s on celluloid to be treasured forever.  The White Castle burger scene stuck with me, being a west coast girl, I had never seen a slider before.  I remember thinking  a tiny burger was the cutest thing.  The first chance I got to travel east I tried a white castle burger.  That was years ago and at that time sliders were not readily available here in California.  At first bite I became a fan of the size. Fast forward to 2011 and you can pick up sliders anywhere and everywhere.  I like it.  I just wish more places would make them with turkey.  Since they don’t I make them at home, and my entire family loves them.  Here’s my recipe.  Enjoy.

All photos taken by: Nicole Presley and Mando Lopez

Ingredients for turkey sliders:

2.5 – pounds ground turkey

1 – egg

2 – teaspoons black pepper

2 – teaspoons Lawry’s seasoning salt

5 to 6  – big squirts of worcestershire sauce

1/2 – teaspoon garlic powder

1/2 – tablespoon minced  fresh garlic

1 – teaspoon spicy brown mustard

1/3 – cup chopped green onion

1 – cup chopped portabello mushroom (small pieces)

1/4 – cup chopped fresh basil

1/3 – cup bread crumbs

In a big mixing bowl combine  all ingredients together and mix with hands to ensure all ingredients come together.

Then take a small handful or a heaping tablespoon of meat mixture into your hand and roll into a ball. Then smash down to form your patty. It should be no bigger then the palm of your hand.

On a wax paper surface lay your patty down and get to work on the next one…. Should make about 24 – 26 patties.

Now how you decide to cook these patties is entirely up to you.  If you throw them in a frying pan add 1 tablespoon of olive oil and fry on each side for 7 minutes.

If you make them on the bar-b-que (this is the way I usually prepare my turkey sliders), grill them on each side for 7 to 10 minutes or until cooked all the way through.

Top with  a slice of sharp cheddar cheese when the patty is still cooking on the grill or in the pan to melt.  Then take a bolillo bread (I’m a true latina eating my burger on a bolillo… I know) and cut in half to make two separate buns. Slice them across the middle then spread with your favorite condiments and fillings. I use mayonnaise, mustard, a dill pickle stacker, a piece of green leafy lettuce, grilled onions, and a nice slice of tomato. HEAVENLY!



 

BNB (Bacon, Nutella, and Banana) croissant sandwich

BNB (Bacon, Nutella, and Banana) croissant sandwich

I have a confession to make.  You see this sandwich pictured above, I eat it often and more than anyone should admit.  I’m trying to cut back, but it’s so banana fresh, salty, sweet, flakey, and chocolatey.  Usually I have it on a big croissant, but recently Thomas came out with pre sliced sandwich croissants that are slightly bigger than my palm and only 160 calories.  The way I look at it…. I am cutting back with the perfect sized croissant sandwich.  Now I could enjoy the best of both worlds and not feel guilty about it.

All photos taken by: Nicole Presley

Ingredients for BNB croissant sandwich:

1 – Thomas sandwich croissant

1  to 2 – tablespoons Nutella (depending if you want to spread on both sides of croissant)

1/4 –  sliced banana

4 – slices of thick sliced cooked bacon

 

Take your croissant and spread nutella on one half or both.

Then take a few slices of banana and place on top of nutella.

Then take your scrumptious bacon and place on top of banana.  Top with other half of croissant.  That’s it your done.

Sink your teeth into happiness

No compensation was received for this post. I was provided with a sample of  Thomas sandwich croissants to aid this recipe. The recipe and opinions are my own.