Upgrade to Tastemade Plus to enjoy this video

Try it free!

Daily food & travel inspiration in your inbox

Coming right up

Take a bite out of life with our favorite sandwiches from around the world.

Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up

Transcript

- Welcome to Make This Tonight. I am your host, Frankie Celenza. I want to talk to you about a sandwich. Two pieces of bread, infinite possibilities between said pieces of bread, and because there are infinite possibilities, many people have come up with possibilities to try and hit that infinite number. Here are a few of our favorites. - This Porketta sandwich is stacked on stacked with pork belly and pork shoulder, rapini, white cheddar, and a nice bright aioli. Let's make it. First I'm gonna start with pork belly, skin on, because I like it to get nice and crispy. I'm just gonna score this really tight, so I'm doing a diamond pattern along across the top of this belly, then I'll turn it, cut it the other way. So, Porketta sandwiches, also known as the other Philly, or just a roasted pork sandwich, are super popular, super tasty, and all you need is some good pork. Salt and pepper, both sides. And then on the scored side, I'm gonna add some more pepper and rub it in. I want that pepper to get in between those cracks and season the meat underneath it. And now for this, I'm gonna put it onto a baking pan. It's gonna go in the oven at 450 for 45 minutes, and then after that, I'm gonna drop it down to 250 for an hour and 15 minutes. Now that's going. I'm gonna start to work on my pork shoulder. Grab this nice beautiful piece of pork right here. I'm gonna cut this down into about baseball-sized pieces. Baseball, softball, whatever sport you like, And then I'm gonna season these each with salt and pepper again. I'm gonna make sure my pan's nice and hot. Some oil. I'm just gonna sear these on all sides, a nice golden brown color, then I'm gonna remove them from the pan, add my spices, put them back in the pan, then I'm gonna cover 'em with liquid and let 'em braise for a little bit, about an hour, and then they'll be nice and done, fork tender, be perfect. While my pork is browning, I'm gonna start to work on my rapini. So I have a pot right here, more oil. Throw in some onion, couple cloves of garlic. I'm gonna cook this down a little bit, bringing all the flavors of the onion and garlic together, and then add my rapini. Just gonna cut these in half real quick. Throw 'em right in the pan with salt and pepper. And since rapini can get a little bitter, I'm gonna add a little bit of red wine vinegar, take that out, little bit of white wine, and vegetable stock. I'm not gonna cover this completely. It'll wilt down and go into the liquid itself. Just enough to get most of the bottom covered. Then I'm gonna cap this and let it do the rest of the cooking. My pork's looking nice and brown on one side. I'm gonna flip this real quick. This is the color you're looking for right here. So now my pork is looking good. It's time to transfer it out of the pot. Get some garlic, nice rough chop on that. The rest of my onions. Some oregano, rosemary, and thyme. And these all go right in the pan, cooking in all that nice pork fat, all that delicious flavor. Gonna bring out all the garlic, the herbs. All right, time for the pork. So right now I have a bunch of good bits stuck to the bottom of this pan, so I'm gonna add my wine first to deglaze it, and then my stock, and with the pork instead of the greens, I wanna make sure my liquid covers it completely. Then we're gonna cap this and let this simmer medium high for about 45 minutes to an hour. And now we wait. All right, so now our shoulder has been braised, our pork belly is nice and crispy, and our greens are ready. Now all we have to do is assemble. First, I'm gonna grab out my belly. It's nice and golden brown, perfect. So for the greens, some lemon juice, just to give it more brightness, and some lemon zest. Again, all this acid is gonna counterbalance all the bitterness. So I'm gonna slice my belly. I can turn it upside down. Nice thin slices. You can hear that crunch of the skin as I'm cutting through this, it's amazing. I'm going to pull out my shoulder, and just break it up a bit. I'm gonna throw some white cheddar on this. I'm just gonna cut it in chunks. The reason I'm doing that is just for texture. I want big mouthfuls of white cheddar. I'm going to add aioli, a garlic-lemon aioli. On the bottom bun, I'm putting my white cheddar chunks. Next, I'm going to add my pork belly. I'm grabbing some of my braised greens right here, run my knife through 'em real quick. These go right on top of that. And last but not least, our pork shoulder. And you can tell why this sandwich is so popular. It's pork on pork. The pork is almost battling against itself to find out who's the champion of this sandwich. Only you can decide. And since this is such a big sandwich, kinda wanna hold down that top bun so it doesn't fly away. And there you have it, Porketta sandwich, battle of the pig, the other Philly. Enjoy. - I've got some pork shoulder here along with delicious things for the marinade. Now, mojo is citrus-based, so I've got a ton of oranges and limes. First, juice everything up. Then take a lot of garlic, and I mean a lot of garlic, fresh oregano, cumin powder, salt and pepper, and just a little oil to help it go along. Just blitz everything up in a food processor. And go ahead and cut slits all throughout your pork shoulder. Coat the pork in all of that garlic deliciousness, make sure you get into those slits as well, and then throw it all in a plastic bag. Just put the pork along with the juices and a little bit of red wine vinegar. Now just close it up, and for the best results, leave it in the fridge to marinate over night. It's ready. Remove the pork from the marinade and place it on a roasting rack. Don't forget that marinade, it's really great for the bottom of the pan. Then roast it uncovered at 450 for about 30 minutes, then remove it from the oven, loosely tent it with some foil, and back into the oven at 375 for about two hours. And there it is, our roasted pork. It's been resting for about 30 minutes. Cut off a few slices here. Oh, yeah, so tender and juicy. And now for the bread. I should really stop, my mom watches these. Now, if you can't find Cuban bread, Cuban bread has some lard that's cooked into it, so it's really delicious, but just get hero. It's good too. All you have to do is slice it in half, slather on some butter, and toast it up for a little bit. Then to assemble, spread on some yellow mustard, that beautiful roasted pork, some sliced deli ham, Swiss cheese, it's mandatory. Oh, look. I'm not the only one who's excited for this sandwich. And pickles. Put some mustard on the other bread and place it on the grill pan again, put another pot on top just to add some weight, and press it down to flatten the sandwich. Now is a test. Can I do it without droppin'? Yeah. Let's cut this baby in half. Oh, yeah. Let's take a look at that inside. Oh, that is beautiful. Ooh, you guys. This is going in and around my mouth right now. I hope you give this a try. I'll see you next time. Remember to Just Eat Life. - Welcome back. Are you ready for a pro tip on sandwich making? Here it comes. Condiments make your bun soggy, so you gotta give the bun some heft, so give it a toast, or put an impermeable layer in there such as a lettuce leaf. It's gonna make the portability of your sandwich last a lot longer. Check out the recipes ahead. - So we're gonna start off by cracking two large eggs into a medium bowl here. Using about a cup of buttermilk. And I'm using my favorite hot sauce. Whatever your favorite is, you could use. We're gonna do about a 1/4 cup. I'm also gonna use a rather untraditional ingredient, but this is a pickle brine. I'm gonna use a little bit of that pickle juice to kind of pick up on the acid, add a little bit of a salty note, and it's super unique of a flavor. So, to that, we're gonna also do some dried spices here. I'm using some garlic powder. We're also going to use some onion powder. I'm using a lot of paprika. Some cayenne, you don't have to get crazy, because we have a lot of the heat coming from the hot sauce. And I'm also gonna use some dried oregano. Any time I'm using dried herbs, I just like to pinch it in my hands to help to release the oil. I'm just gonna scramble the eggs with the milk and the hot sauce. And I'm using a boneless, skinless chicken thigh. I've got about four pieces here that I'm gonna put into my marinade. So this is gonna go into a fridge for about two hours, anywhere up to 24 hours, and then we're gonna pull it out and start to dredge it and then fry it. All right, everybody, so our chicken has been marinating for a couple of hours, it looks good. That chicken is gonna be nice and tender when we fry it because it's had time to sit in that liquid marinade. It's super important that you do that. Okay, so now that that's done, we're gonna work on our dredge. I'm using an all purpose flour, about two cups go in. I'm gonna also use the same seasonings that I used inside of our liquid dredge. We're using some garlic powder, some cayenne, paprika, thanks for coming, some oregano, some onion powder, even more of that, and here's the secret ingredient, you ready? Wait for it. Cornstarch. That's there. Some salt goes inside, and some freshly cracked black pepper. We're just going to whisk this together very carefully. Perfect. So now what I'm gonna do is I'm gonna take this chicken, I'm gonna use a little bit of the brine, and I'm just gonna pour it inside. I'm using a couple tablespoons here of that liquid marinade. So I'm gonna take our chicken pieces, and use one hand for liquid, one hand for dry. Liquid hand puts the chicken inside. Dry hand, I take some of that flour, put it on top. That way we don't get the gumminess on our fingers. You know what that's about. Shake off the excess. Got some canola oil that's heated in a Dutch oven until it's about 350 degrees, 360 degrees, and this is ready to go. Oh, yes, that is what you want. Last piece goes in. We want the chicken pieces to cook till about 165 degrees Fahrenheit. It takes about 12 minutes to 15 minutes to cook. We're gonna keep an eye on that. I'm gonna wash my hands, get my station cleared up, and start to assemble these fried chicken sandwiches. Oh, yes. Amazing. Look at that. That is some sexy fried chicken. Beautiful. So that's gonna set to the side for a little bit. I'm gonna talk to you about the toppings that I've got going on here. So you got some mayonnaise, some Dijon mustard, got some celery seeds in here, some lemon juice, and a little bit of that pickle brine. So what I'm gonna do is take my buns, put a dollop on top, just kinda spread it out. I'm gonna put some lettuce on the bottom. Tomato goes right on top. A nice, beautiful piece of our chicken. I'll use this one. Hello, sexy. You are gorgeous, you are gorgeous. I'm just saying, you're gorgeous. So that goes on top, and we've got delicious pickles. That looks gorgeous. And you know what, I'm gonna put a douse of this hot sauce right on top. All right, this is the ultimate fried chicken sandwich. I'm about to give it a taste. Oh. My god. That is so yummy. Why would you go and buy this when you can make it yourself at home? Guys, this is delicious. It's like Jay and Bey. It's a match made in heaven. I'll see you next time. I'm Son of a Southern Chef. - I'm gonna start by pickling some red onion for my spicy chicken sandwich. I'm gonna cut it in half and thinly slice it. And this is a relatively quick pickle. The longer it sits, the better it gets, but it's not like a two-week process. Half hour is pretty good. I'm gonna put this onion, this thinly sliced onion in a bowl. Red wine vinegar. I'm gonna pour some over the onions. And then this is sort of a waiting game. Right when you pour it on, you're gonna toss it, and then you let it sit for five minutes, you go back in, you toss it, 'cause you just wanna make sure they're all submerged, and clearly they're not right now, so it just takes a little time. So just buckle in, do this on a Friday night. It's just so much fun. Stay home pickling onions. Now I'm going on to my cabbage for my slaw. I have half of a red cabbage, and I'm gonna cut that half into a half, and then I'm going to take this core out, and then thinly shred this too. Gather round, kids. We're making homemade slaw. I like making my own slaw because I know exactly what goes in it. I can put as much mayo, or none, as I want. I'm gonna add two jalapenos. You can take the seeds out if you don't like it super spicy. I'm gonna leave the seeds in, because this is a spicy chicken sandwich, and it gets the spice from the slaw. Then make sure you wash your hands. I have some mayo. Some honey. Obviously adds a little sweetness to cut from the red wine vinegar. A little red wine vinegar. Some salt and pepper. Whisk it. Let's pour it over our slaw. Toss it together and then let it sit. Five minutes later, kind of toss it together again. It'll start breaking down, the dressing will get absorbed, and the cabbage will release some of its liquid, and will make this just delicious sauce. So toss this together and then set it aside, keep an eye on it, toss it again. Pickled onions, this, toss, toss, toss. Now on to our chicken. I have boneless, skinless chicken thighs. I'm gonna grill them low and slow so that they're not chewy or rubbery or gross. I'll wait. So we just seasoned them with a little salt and pepper, and I have a preheated grill pan. Gonna just slowly grill these. I'm gonna season this other side with just a smidge bit of oil, and salt and pepper as well. Okay, these should cook 10 minutes per side. You want it on medium low, so it slowly cooks it, and renders off some of that fat, and then we'll flip it, for a total of 15 to 20 minutes. Give this a little toss, and then I'll toss the slaw as well. Ooh, I think they're ready to flip. Oh, yeah. Whew, it's a hot pan. I'm gonna cook it 10 more minutes until it's cooked through, but while this cooks, I'm gonna slice my avocado so it's ready and waiting for me. Large avocado. Ooh, it's so pretty. I'm gonna thinly slice it, and this is how I thinly slice avocados. Some people keep them in the skin and slice them, I peel the skin off, that way I can get really pretty slices. I live in California, I wanna put avocado on everything. Okay, I think my chicken is almost ready. I'm gonna pull it off the grill and start making my sandwiches. And then I'm gonna grill my rolls. I have ciabatta buns, ciabatta rolls. Ciabatta buns, ciabatta rolls. A little oil. Just wanna toast 'em up a little bit. Ooh. I'm gonna take off this bottom bun, and give that one a little, a minute or two longer, and I'm gonna plate this one. So I'm taking some of the avocado, the thinly sliced avocado, and I'm going to spread it out, fan it out on the bottom, and then a piece of the grilled chicken thigh, and some of these beautiful pickled red onions. You can see how much they wilted down. Some of that on top, and some of the slaw. Ooh. And that's it. My spicy grilled chicken sandwich with slaw and pickled onions. And it smells insane, and I really wanna take a bite of it. Mm. How attractive do I look right now? That is so good. The slaw is so crunchy, the chicken is cooked perfectly, a little spice from the jalapeno, pickled red onions. This is such a good sandwich, I hope you make it. - A car cannot be a car without wheels, just like a sandwich cannot be a sandwich without buns. But, ah, wait. The bun can be swapped out for other things. You wanna take a ride on the wild side? Check out these recipes that use two outer layers that are not made of bread. It's crazy. - What's up, guys, I'm Julian. This is the ultimate grilled cheese tower. Yes, using donuts. I know, mind-blowing, but the same-old, same-old with the just white bread just wasn't doing it for me. You've gotta check this out. Let's get started. The ultimate grilled cheese tower. What we're doing is we're actually going to be using donuts to get the ultimate sweet-salty combination, that delicious marriage of flavors in our mouth. We're also gonna be adding some bacon and two different types of cheese. Super excited about this, let's get started. First thing we're gonna do is we're gonna cut these donuts in half, just like that. So now what we're actually going to do is we're gonna flip these around and we're gonna toast these sides. What I've done is, I've cooked off some bacon, and I'm gonna use that fat from the bacon to be the butter on these donuts. That is gonna add so much more flavor. Putting our donuts in our pan, about medium to low heat. So I put my first donuts in there, I'm gonna start adding my cheese. So I got Swiss and American. The reason I decided these two combinations is because the American is going to be kind of salty and really going to melt extremely well. The Swiss adds a big contrast of flavor. In the same way we've got that sweet and salty, we've got two cheeses with big contrasting flavors. So I'm gonna place one slice of each on my donuts, let 'em toast, turn my heat up just a little bit. And then once you have one side nice, golden brown, and toasted, flip it up, put it right on there, and start adding some more. So using a flat metal spatula, the best way to flip 'em is just go from the very, very bottom, and then flip it right over. All right, so we have our first two done. It smells delicious, the caramelizing of the sugars that are on the donut itself, melted cheese, just smells like a really good time. So now it's time to assemble. What you want to do is actually have a little thing of cheese, any kind of really soft meat or cheese that can be punctured by a little skewer, and then stand on its own, just like that. And what we're gonna do is, we're essentially going to build these on this tower, because again, this is the ultimate grilled cheese tower. So I'm gonna start putting these on here, just going straight down, and as I do one level, I'm now going to put my bacon in between. More bacon, can never put too much bacon. So this is a super fun party appetizer. Maybe you have a Super Bowl party and you're like, man, what am I gonna do to impress the guys? This right here, I guarantee you, they've never seen anything like it. There we go. The ultimate grilled cheese tower. Should I just take a bite of a full thing, or should I take a piece off? A little bit of bacon in there. Yeah, that's sexy. Oh, yeah, mm. So delicious, sweet, salty, savory, crunch, gooey, everything, just explosions in your mouth. I'm telling you. Your friends will never stop talking about this. You'll be the most popular person around. You've gotta check this out. You gotta make it, tag me in it, show all your friends. I can't wait to see what your grilled cheese towers taste like, look like, all of the above. - I know there's lots of crazy trends with gluten-free and all that, so I'm gonna show you how to make a guiltless crunchy chicken sandwich. We are going to use, wait for it, cucumber as the bread, that's right, and I'm gonna show you how. We're gonna start with the chicken, 'cause that takes the longest to cook. This is an eight-ounce chicken thigh, it comes from a pasture-raised bird, which is with no antibiotics, no hormones, because when the birds ingest that stuff, then we ingest that stuff. So I'm gonna turn on my pan over here to about a medium high heat, and then we're gonna add ghee. For people with lactose intolerance or any sensitivities or looking to have less inflammation, ghee is an awesome cooking fat option. You wanna add enough so that the chicken is gonna sear really nicely in there. So we're gonna get that heated up and melted, then what we're gonna do is, we're gonna place our chicken thighs on that. So we're gonna sear it about two to three minutes on both sides. I'm gonna remove this, and we're just gonna flip the chicken over here in the pan. See, there. All right, now this is the part that we add the salsa. So you guys can be super generous with your salsa. You want it to be coating the chicken so it's really cooking inside the juices. This should be super, super low. And so we're gonna let this sit and cook for about 20 to 30 minutes until it's really, really moist and soft and you can shred the chicken. So while that's cooking, we're gonna start making the guacamole. Got my avocado, a perfectly ripe avocado. The way I like to open an avocado is the same way I would open my purse avocado, and I just cut it all the way around, especially for guacamole, you can just twist it off, and then I just spoon it into the bowl. And then we have some diced onion. I'm gonna throw in some diced onion to taste. We've got a lime, cut it in half, and just kinda squeeze it. I like to add a generous portion of lime to my guacamole. So I'm actually gonna reserve this for a reason that I will tell you about in just a second, so I'm gonna hang on to that lime, and then, I like a lot of spices and seasoning in my guacamole. We've got some cumin and some sea salt. Delicious. So we're just gonna get in there and really mash that up. Our guacamole is looking beautiful now, so we're gonna set it aside. While our chicken is cooking, we are going to prepare our bread. Bread, what? You don't eat gluten. I knew you didn't, so that's why I brought these cucumbers. How are we gonna make a sandwich out of cucumbers? Well, I'm glad you asked. So what I like to start by doing, is I chop off the ends. You can eat 'em right now as a little appetizer, or you can save them, and it's for the same reason I saved the lime. Usually, if you're trying to live a healthier lifestyle, you are drinking a lot of water, and so you gotta spice up your water sometimes, so I take a lot of scraps from anything I'm cooking and I throw it into my water. So I make a cucumber and lemon, I can squeeze a little more of this lime juice, throw the whole thing in there. We'll let that sit so we can enjoy it with our meal. Our next step is to peel the cucumber. I'm just gonna peel this off. Make sure not to get too much of the cucumber. Do one with the skin on and one with the skin off. So the next step is to create a space where we can put our chicken sandwich. We wanna scrape out the insides and really make a boat, so you have to be kinda gentle here. All right, our chicken is finished, so we're gonna transfer the chicken into the bowl so we can shred it up and stuff our cucumber shells. So what we're gonna do while the chicken's in the bowl, is we're gonna add in the rest of our seasoning. So we're gonna do a little more sea salt, just dump that in. We're gonna do garlic powder, and chili powder. So I'm not gonna touch this with my fingers 'cause I wear contact lenses, and I have learned that the hard way. But we're gonna just sprinkle it on here for a little bit of spice, and you can do that to taste really, and then we're gonna shred our chicken. So we're just gonna really kinda smash it in the same way that you would do the guacamole. Because it's so moist and perfectly cooked, it's just gonna shred really nicely. You can get your hands in there and pull it apart if you want to. Let's do that. You know what, why not? All right, so we're just gonna get in here and make sure we shred our chicken and pull it apart, and then we are going to stuff two of the four halves, 'cause the other half is the lid. So what we're gonna do is we're just gonna take our chicken and we're gonna stuff our boats with it, and the last part is to pull back that delicious guacamole we made. And you can do this one of two ways. So one of 'em would look like this, or just do it like this. And they actually hold a lot, so that's a really nice meal there. So, and this guacamole's gonna go in the water. No, I'm just kidding. So we're gonna set our guacamole aside. This is the fun part, we close the sandwich. And you push it together and we have a beautiful crunchy chicken sandwich. Mm. Oh my god! So that's it. You got your sandwich and you got a little bonus. You got this amazing water. If you're fancy, pull out the nice little straw with an umbrella on it, stick it in, drink it from the container. That's all, guys. I'll see you next time. - No love is as universal as the love of a sandwich, so let's tingle our taste buds with a little trip to the South Pacific and check out some riffs that Erwan and Marcus are playing on the sandwiches that people can find there. - You've never had a banh mi like this before. Pork meatballs, ton of pickled veg, and the pate in here has a little hidden surprise. Let's make this. I have some ground pork right here. Gonna add some salt and pepper, couple of tablespoons of garlic, some green onion. Throw that right in, basil. I'm gonna do a quick chiffonade on this. Gonna stack these leaves, roll 'em up, and then slice 'em down nice and thin. Throw that right in here, some white sesame seeds, add a little texture to these meatballs. Little bit of sugar for sweetness. Cornstarch to help it bind a little bit. Hot chili sauce. Sriracha is perfect for this. Fish sauce, to give it that nice tang. Last but not least, a bit of molasses, to give it some really deep undertones and flavor. Now I'm gonna mix this up. All right, so now this is done, I'm just gonna set this aside, let it marinate a little bit. Now I'm going to start on my pickled veg. This is a quick pickle, a quickle. So we're gonna take my green cabbage, some daikon, carrots, some leafed Brussels sprouts, salt, dash of pepper. Take a shiitake mushroom, slice it super thin, throw that right in here, and a pinch of sugar, about 1/2 a tablespoon, then a dash of rice vinegar to add a little brightness. This is what's gonna pickle it. It's real quick. I'm not gonna let it sit for days to pickle, just gonna be really quick, we're gonna toss this, let it mix together, and it's gonna have some crunch still. A lot of times when you pickle things for a long period of time, they lose their crunch, they lose their texture. I want that texture with this. So my meatball is mixed, I have my veg pickled right here. Next, all we need to do is work on my pate. And this is my version of a pork pate. I'm using Spam, a nice garlic aioli, a chili sauce, and a little bit of green onion. So first I'm gonna start by chopping up my green onion. I'm gonna throw this right in here. Couple of tablespoons of this garlic Thai chili sauce. This is a garlic aioli, add a little creaminess to it. And then my favorite part, a little bit of Spam. And chop it up so it blends up nicely in the food processor. Like I said, this is my version. There's nothing traditional about this. If you don't like Spam, don't use it. And add a little bit more aioli to this. I want it to be nice and spreadable, nice and smooth. Nice smooth pliable pate. You can smell some of the heat of that chili sauce. And I'm gonna set this aside for when we build our banh mi. My meatballs have been marinating, the mix. All right, so now I'm forming my balls. All right, so now I'm forming my balls, I have a nice hot cast iron pan here. I'm aiming for about golf ball size. Just set these right in. And already I can smell the garlic coming off that pan, the fish sauce, it smells wonderful in here. I'm doing about five meatballs per sandwich. All right, so now I'm gonna let these brown on all the sides, and then pop 'em in the oven and let 'em finish in the oven. Time for the oven. All right, so those are in the oven at 350. They're gonna stay in there for about 15 minutes till they're nice and cooked through. Nice and firm, they're done on the inside. Now we do is plate. A nice crusty baguette. Cutting off the ends, I wanna split the top and kinda plate it like a lobster roll. I'm gonna kinda pack in this bread on the inside so I could fit more meatballs inside. I'm gonna spread in my Spam pate. Nice heavy coat of this. A nice line of Sriracha. I'm gonna start placing my meatballs in. It's not a banh mi without some pickled veggies on it. Give it a nice mix one more time. Get that vinegar all mixed around. Give it that brightness. All right, so there you have it. Banh mi, pork meatballs, pickled veg, Spam pate. It's not traditional, but it's my style. Enjoy. - We're making General Tso's chicken sliders. You're gonna love it. So General Tso is a general from, no, I'm kidding, I have no idea who General Tso is. Apparently there's a whole documentary about it, that it's that kind of dish that is slightly American and slightly Chinese. We don't really know where it originates from. But I actually love, love, love, love the flavors that are happening in this type of chicken. Put it into some really sweet, delicious, milky Hawaiian buns. That flavor profile is gonna match perfectly together. One bowl out, couple of egg whites. Beat that together until it's slightly foamy. Bit of cornstarch. Baking soda. Some mirin. Tad bit of salt, and then some vodka. I know, weird, but it actually really helps this recipe. Get that nice and fluffy. So then we're gonna throw in our chicken thighs into that marinade, so basically these are thin, so this wonderful chicken thigh sliced in two, gives me two small thin pieces about 1/2 an inch in thickness. Next, we're gonna work on our sauce ingredients. So I've got some sesame oil, some mirin, some soy sauce, a little bit of white sugar, a bit of cornstarch. Just wanna dilute that. Finally, in my last bowl, I've got some flour, a little bit of cornstarch, tiny bit of baking soda, and I'm gonna season that with a tiny bit of black pepper. So my oil is getting nice and hot, so we can finally start our sauce. Oil goes on there. Heat that up very, very slowly, and go ahead and grate some garlic. Do that with the ginger as well. I'm not looking to brown this too much, all I'm looking to do right now is just really create some flavor and just let those aromas just go loose. Some of my spring onions, and then we're just gonna throw that in there as well. Toss it all together. My soy mix, basically my sauce. Those of you who like spicy food, you can go ahead and add chili. Cut it in half and then just put one little part in there, so then that the chili just imbibes the sauce slowly. The sugar is just gonna slowly kinda caramelize, and that cornstarch is gonna activate as well. It's gonna get thicker and thicker and thicker. That chicken, shake off that excess, press it down into our flour mixture, remove that excess flour as well, and then drip that into our wok here, until that gets nice and crispy. You wanna watch that doesn't burn, so you can keep flipping it until it cooks all the way through. So once your chicken is nice and brown, you can go ahead and just place it on our paper towel here, and you'll see our sauce on this side here is bubbling nicely, which basically means that sugar is just caramelizing and becoming absolutely beautiful. Grab our chicken and place that into the container here, and all of that will just go on top of the chicken, and we're just gonna toss that until it's completely coated with that beautiful sticky sweet sauce. Grab some spring onions and some nice coriander. We're gonna throw all of that onto our chicken here. I've got these gorgeous little Hawaiian buns over here. Stuff that right in there. Take some of that obviously gorgeous sauce that we have here and then just place that right inside. So it doesn't really have any boundaries or nationality, it's just fun and it's delicious. Hey, guys, so today I'm gonna show you how to make a beef tapa Philly cheesesteak. Basically, it's a Filipino take on an American classic. I'm sure you're gonna love it. It's such a simple recipe with such simple steps, and it's easy to build a lot of flavor in there. That's why I'm doing the twist with the Asian food. So we're gonna start really quickly with kinda like the basic ingredients that you need for a Philly cheesesteak, which are usually white onions and a green pepper. So I'm gonna do that, and I'm gonna add a little bit of garlic to it as well, so I'm gonna go ahead and chop some garlic up. So I'm just gonna get my pan here nice and hot with a tiny bit of olive oil. Add in my garlic, and one whole white onion. Let's throw that in with my garlic here. And then to that we're gonna add one green pepper. A little bit of salt just to help the waters come out naturally, and to help me caramelize everything. So this should take about five to 10 minutes to get it to the temperature and to the consistency that you like. When our onions are almost cooked the way we want them to be, we're gonna go ahead and add a little bit of oil to our other pan here. Gonna get some garlic going, just a couple pieces. Now, beef tapa is beef that's usually marinated, because the beef that they use is quite tough, but since we're using ribeye, we just do a quick flash-fry. It'll be very fast and very delicious. So I can go ahead and add my really thinly shaved ribeye. So to the ribeye I'm gonna add a little bit of soy sauce, a splash of vinegar, really not much, and then for some sweetness I'm using some nice thick sweet soy sauce. And this will literally take about five minutes to cook. I'm gonna add a little bit of my black pepper on top here as well as some chili powder for heat. Once we have a nice char on our beef, we can go ahead and add our provolone, and I'm gonna cover it so all that cheese just melts right onto the beef. Turn it off, and that moisture is just gonna trap that cheese and melt it all over the place. Now my vegetables are ready, so I can go ahead and transfer them here. And I'm just gonna go ahead and toast my bun. Split that open and just press that right down. Once our bread is nice and toasted, you can go ahead and plate, so I get my bread out. I'm gonna go ahead and take all this beautiful cheesy beef. Look at that, that is absolutely gorgeous. And put that right on our sandwich here. Mm, that's cooked perfectly. Then I'm gonna take my onions and my green pepper. Some people add mayonnaise at this point, or they add a little marinara sauce. I like mine nice and plain. And that's how you make a beautiful, filled, jack-loaded, beef tapa Philadelphia cheesesteak. I know exactly what to expect, and that's why I'm really kind of just so excited for it. One big bite. Oh, yeah. That's good. - Say cheese. Formaggio, queso, peynir. Those all mean cheese in different languages, because we are about to make grilled cheese, which happens to sit between two slices of bread, an offshoot of sandwiches. Thank you for watching Make This Tonight. I hope that you do make this tonight. - Today I'm putting the grilled in grilled cheese sandwiches with my three-cheese and tomato grilled cheese. I'll show you how. I'm gonna start this recipe off by grating the third cheese I'm using. I have some Fontina, some Gruyere and some white cheddar, because when I make a grilled cheese, I want to put as many cheeses as possible into it. White cheddar in a bowl. I'm gonna add the Fontina, and some Gruyere. All right, to this bowl I'm gonna add some chili flakes, 'cause I want my grilled cheese to be a little spicy, as well as some pepper. Mix it together. Now I'm gonna move on to my tomatoes. I'm using heirloom tomatoes, which are just so gorgeous, and then we're gonna grill the tomatoes. Gonna get a little soft and charred. Season the tomatoes with salt and pepper. And my grill is up to heat, so I'm gonna pop 'em on. While my tomato grills, I'm going to slice up my bread. Here I have a French loaf. You can use whatever bread you like. I'm gonna cut it about 1/2 an inch to 1/4 inch thick. All right, and let me check on my tomaters. How are you guys doing? Good? All right, cool. You wanna be flipped? Oh, okay, well. I'm gonna butter my bread, and it looks like these two are buddies. Well, sort of. One's bigger than the other. And these two look like good friends. What we're gonna do is we're gonna butter just one side. That side goes on the grill. Just really slather that on. So my bread's all thoroughly buttered. Let me check on my tomatoes, they're talking to me. You don't want 'em to break down too much where they turn into mush, so, I think they're ready to come off. Make sure this is low. You don't want the butter to burn too quickly. Take the two buddies, put one down, grab a grilled tomato, put that on it, then take some of this shredded cheese, put that on it, then take its buddy, put that on top, try not to drop it when you put it down, and then I'm gonna quickly do these other ones, and then I'm gonna close the grill. Let that cook for a couple minutes and then we'll go in and give it a flip. My grilled cheeses, they're ready to flip. Just flip it over. Ooh, you look real good. So do you. All right, I'm gonna give this another couple minutes until the other side crisps up, and then we get to cut into it and I get to eat it. They're ready. They're ready and waiting. Ooey-gooey, melty-cheesy. I'm gonna cut these up so you can see inside. Oh, yeah. My three-cheese grilled cheese with grilled tomato. Mm. Mm. Creamy, crunchy, salty, spicy, all over my face. Now this is like the ultimate actually grilled grilled cheese. Enjoy. - Today I'm gonna be combining two of my favorite things, pastrami and grilled cheese. We're gonna be spicing our grilled cheese with the pastrami seasonings, and then dipping it into a great Thousand Island dressing. So let's get started. So first we're gonna start with our Thousand Island dressing to dip our grilled cheese in. We're gonna take our sieve and our hard-boiled egg and press it through with a spoon into our bowl. Though it may seem very odd to be putting hard-boiled egg into your sauce, this is actually what's gonna keep it nice and thick and add some great flavor to it. And we're putting the egg through the sieve so that it mixes in well with not too many clumps. All right, so our egg is in the bowl, and we're just gonna add all the rest of our ingredients to it. So we've got mayo, best thing ever in my opinion, don't judge me, ketchup, sweet relish, and minced onion, and we're gonna do a little pepper, some salt, mix that together, and that's your sauce. So to start with our grilled cheeses, first we're gonna make our pastrami spice. So we're gonna use ground coriander, dried mustard, white pepper, onion powder, and garlic powder. And we'll mix this guy together. We're gonna mix that into our cheese. So we'll add our cheese to a bowl, just dump that in there, and now you can add as much spice as you want to make this taste good, so I'm gonna add, hmm, like a tablespoon and a half for me. That's how I like it. And we'll just mix it together with your hands to get all that shredded cheese coated with the spice mix. All right, our cheese is mixed. Let's make grilled cheeses. So to start our grilled cheeses, we're gonna first take our rye bread and butter both sides. This will help give it that beautiful golden color. Flip 'em, don't be scared of the butter. It's not gonna hurt you. Okay, with our pan nice and hot, we're gonna stick our bread into the pan, that nice sizzle goin'. Oh, yeah. Now that's getting nice and golden, add our cheese. We're gonna let that get nice and melty before we combine the two halves together. So to help your cheese melt faster, we're actually gonna put a lid over the top of it, just right into the pan like that. All right, now that the cheese is pretty melty, we're gonna add our sauerkraut just to one side. There we go. We're gonna flip. Give that a little press. Turn down the heat a little bit. All right, now that our grilled cheese is done, remove it from the pan, give it a nice little cut, and onto our plate. And we'll add a little bit of our sauce to dip on the side. So here is the pastrami-spiced grilled cheese with sauerkraut, and I'm sorry, but I have to dig in. So this is fantastic. I'm gonna leave now and finish this. See ya.

Tastemade App

Get The Tastemade App!

Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.