Barbecued Pork Banh Mi

July 7, 2012

I love, love, love Vietnamese food. This banh mi is (almost) as delicious as the sandwich at my favorite Vietnamese restaurant in NOLA. The meat is incredibly tender, and it’s wonderful on french bread or in a lettuce wrap.


2-3 lbs. pork tenderloin
1 minced shallot
6 cloves minced garlic
1/3 cup of minced lemongrass
3 tbsp. sesame seeds
1/3 cup of brown sugar
2 tbsp. honey
1 tbsp. salt
1/2 tbsp. black pepper
3 tbsp. fish sauce
1 tbsp. sesame oil
1/2 tbsp. of vegetable oil
2-4 tbsp tamari (regular soy sauce will also work)
French bread
Pickled carrots, daikon and cucumbers
Fresh cilantro

Slice the pork tenderloin into 1/4-inch-thick slices. In a large bowl, combine all of the remaining ingredients, mixing thoroughly. Add the sliced pork to the bowl. Toss the pork to coat it in the marinade, then cover the bowl and refrigerate it for about 24 hours.

Skewer the pork slices or lay them in a single layer in a meat cage for the grill. (We tried both methods, and they worked equally well.) Grill the meat over medium heat for about 2 to 3 minutes on each side, just long enough to get a nice, caramelized char. Serve the barbecued pork on french bread with sliced fresh jalapenos and pickled carrots, daikon and cucumbers. (You can buy them at the store or make your own. This recipe is easy and delicious: Top with fresh cilantro.


Italian Egg Salad

July 6, 2009

I’ve never really been a fan of traditional egg salad.  Always seemed like too much egg or too much mayo. This recipe takes egg salad to a delicious new level.  I know some of you don’t love the mayo… but this really was quite delicious.

Egg Salad

4 Large Eggs – Boiled, Cooled and Chopped
1/2 cup Gorgonzola or a Mediterranean Spiced Feta
1/4 cup Mayo – I used Light to make it a smidge healthier not that it really makes a difference on this one.
1/4 cup chopped chives
Salt & Pepper
Pancetta – 8 pieces cooked and crumbled
8 slices of bread of your choosing

Combine chopped eggs, Gorgonzola, Mayo, chives, and then salt and pepper to taste.  Spread on bread and top with crumbled pancetta and then of course top with second piece of bread.

Tuna Salad with Chopped Veggies

June 21, 2009


I’ve always liked tuna salad, but I didn’t love it until I added sweet pickle relish. When I began adding other things for texture (water chestnuts), flavor (onion), and color (tomato), I really, really loved it. It’s perfect for a summer lunch and falls into my favorite “10-minute gourmet meals” category. This recipe serves two, but it’s easy to double.

1 can tuna (make sure it’s dolphin safe)
Nearly 1/4 cup mayo (replace with hummus if you’re not a mayo fan, ahem, Gill)
3 1/2 heaping tablespoons of sweet pickle relish
1/2 can water chestnuts, chopped
1 medium tomato, chopped
1 green onion, chopped finely
Freshly ground black pepper
Optional: A bit of chopped white onion
Optional: Baby spinach, fresh whole wheat bread
Serves 2.

1. Drain the tuna and spoon into a small mixing bowl.

2. Add all ingredients and mix well with a fork, breaking up the tuna chunks and creating a whipped texture.

3. Serve on a bed of baby spinach with whole wheat toast on the side, or on bread to make a sandwich.

Git me a basil turkey-prosciutto sammich!

April 17, 2009
Yes, it was as good as it looks.

Yes, it was as good as it looks.

I love sandwiches. Big time. I am particularly passionate about heated ones, and have been since I was old enough to work a toaster.

Last week Gill and I made one that was particularly excellent. We’re temporarily in Dahlgren, VA for one of my Navy schools, and we were fortunate to get a place with a tiny little kitchen. No toaster, but it does have a two-burner stove, which will do until we get to Hawaii and are reunited with our Griddler.

So here’s what you need to recreate this sandwich. It’s obviously open for variations that suit you.

  • 1 package of prosciutto.
  • 1 package of basil turkey (courtesy of our friend Trader Joe).
  • Sliced Pepperjack cheese.
  • Tomatoes (sliced).
  • Hummus of your choice (Again, we used Trader Joe’s Mediterranean blend).
  • Lettuce of your choice.


  1. Slice tomatoes. Put a larger skillet or frying pan on the stove. Set to low.
  2. Divide out the desired amount of prosciutto and basil turkey for each sandwich. Place on the skillet. It should sizzle a little bit but not too much. Prosciutto is generally a little chewy, so I put that on the pan first to firm it up a bit
  3. Place tomatoes on top of meat.
  4. Place cheese on top of tomato. When it melts it keeps the tomatoes from sliding around.
  5. When cheese starts to melt, use a spatula to pick everything up. Place bread on skillet and put meat back on the bread. The bread will also soak up the juices the meat has left in the pan, which is a plus.
  6. Cook until bread is brown on the bottom. Place other piece of bread on and flip over and brown.
  7. Remove from heat. Take the non-cheese side bread off and spread a liberal amount of hummus and add lettuce.
  8. Enjoy.