Dinner, Lactose Free, Recipes, Sandwiches, Tofu, Vegetarian

Balsamic-Soy Marinated Tofu

July 20, 2023

Tofu can be controversial in some American kitchens. Not in mine! I saw a photo of this glorious tofu in Bon Appétit magazine and couldn’t pass it up. Writer and editor Ali Francis had this tofu in a sandwich she bought at a bakery and was immediately smitten with it. She contacted the bakery and asked for the recipe. Though she didn’t receive an actual recipe with exact measurements, they supplied her with an ingredients list which was enough to devise a very close rendition of the tofu dish she had fallen in love with.

The plan is a simple one. Grab a few ingredients, place in a Ziploc freezer bag, marinate, bake, eat.

My reliable Tofuxpress has never let me down after using it for more than 13+ years. There are many other versions that do the same job of pressing out the water. If you love tofu as I do, it’s an essential gadget to have on hand.

I used cubed tofu but you could also slice the tofu into slabs for sandwiches. Fresh cilantro can be switched out with parsley or dried herbs.

The tofu has been marinating for 16 hours and is ready to be baked.

The leftover tofu marinade is reduced and brushed over the tofu as it bakes.

Now that is some good-looking tofu. If you chose to bake tofu slabs instead of cubes, you can use them in a sandwich. Slather sriracha mayonnaise on a soft baguette, top with balsamic tofu, crispy lettuce, sliced cucumbers and cilantro sprigs.

Balsamic-Soy Marinated Tofu

Recipe by Kiyo

Servings

2-3

servings

Recipe adapted from Bon Appétit magazine

Ingredients

3/4 cup balsamic dressing or equal parts balsamic vinegar and olive oil
3 tablespoons soy sauce
2 large garlic cloves, minced
1 tablespoon chopped herbs such as cilantro, flat leaf parsley, or a teaspoon of dried Italian herbs
2 teaspoons maple syrup (optional but recommended)
14 ounce extra firm tofu, water pressed out, cubed or cut into slabs for sandwiches

Directions

Whisk balsamic dressing, soy sauce, minced garlic, chopped herbs, and maple syrup in a 2 cup measuring cup. Pour marinade into a Ziploc freezer bag. Place tofu cubes or slabs in marinade and turn to coat. Place bag in the refrigerator for 12-24 hours, turning once or twice. I marinated the tofu from 7pm – 11am the following day (16 hours) so that it would be ready for lunch at noon.
Preheat toaster oven or standard oven to 375 degrees. Line a small baking sheet with foil and place a piece of parchment paper over the foil (for easy clean up). Transfer tofu cubes or slabs to baking sheet. Pour any leftover dressing from the marinated tofu into a small sauce pan (skim off some of the oil and discard). Gently simmer leftover marinade on very low heat until it reduces and thickens slightly, about 5-7 minutes. (It should not be bubbling vigorously or it will burn).
Bake tofu cubes or slabs for 45-50 minutes or until deeply golden brown, turning once, and basting occasionally with the reduced marinade. Serve with rice, steamed broccoli or your favorite salad or sandwiched between a soft baguette topped with crunchy iceberg lettuce and cucumbers.

Chicken, Dinner, French, Lactose Free, Recipes, Sandwiches, Sous Vide

Tarragon Chicken Salad

June 25, 2023

What to do with leftover chicken? In our case, we had extra roast chicken and decided on chicken salad sandwiches. A good sandwich is something I really enjoy, whether it’s tuna, smoked turkey, ham, pastrami, or egg. And since I’m a big fan of tarragon, I decided to expand my sandwich repertoire with this tarragon chicken salad. Tarragon takes chicken salad to a new level.

We occasionally grow French tarragon in a large planter pot in the garden, however, it is quite difficult to maintain. Fortunately I’m able to find it at our local Whole Foods market. It is a beautiful herb with slender green, fragrant leaves that have a slight anise-like flavor. It is a mainstay in French cooking and is an essential ingredient in béarnaise sauce. It pairs well with chicken, fish, salad dressings, sauces, and eggs.

Since the sandwich was so good and I didn’t have any leftovers, I decided to sous vide chicken breasts just for this salad. It is a foolproof method to cook chicken with perfect results. If you don’t have a sous vide tool, you may choose your favorite way to prepare chicken breasts. Use a slow cooker, or poach or bake your chicken breasts. If you’re short on time you can use rotisserie chicken.

The chicken breasts were seasoned with kosher salt, pepper and a few sprigs of tarragon before being cooked.

The only special ingredient you need is tarragon. It is not commonly found in stores here on Maui except at Whole Foods. When I see it, I buy it. It will last for a week and before that time is up, I’ve already planned on what I’m going to make with it.

Once you have a taste of this chicken salad, I’m confident you will enjoy it as much as I do.

Tarragon Chicken Salad

Recipe by Kiyo

Servings

servings

Ingredients

2 cups cooked chicken, chopped
1/3 cup (1 stalk) chopped celery
2 tablespoons diced sweet onion
1 1/2 – 2 tablespoons chopped fresh tarragon
1/3 cup mayonnaise
1 1/2 teaspoons Dijon mustard
salt and pepper to taste
Sandwich bread, butter, mayonnaise, lettuce

Directions

To sous vide chicken, season 1 pound chicken breasts (2 pieces) with kosher salt and freshly ground black pepper. Place a small sprig of tarragon on each piece of chicken. Vacuum seal chicken in bags, or use a Ziploc freezer bag and the water displacement method. Sous vide at 158 degrees for 1 1/2 hours and up to 4 hours. Transfer bag to an ice water bath to chill thoroughly before using in recipe.
Chop chicken breasts (sous vide, slow cooker, roasted, baked, rotisserie) into small cubes. Place in a medium bowl. Add diced celery, chopped onions, and tarragon. Give the chicken a quick stir. Combine mayonnaise and Dijon in a small bowl. Stir into chicken mixture and season with salt and pepper to taste.
Butter one side of sandwich bread and spread a thin layer of mayonnaise on the other side. Scoop chicken salad onto buttered side, top with crispy lettuce and place remaining slice of bread on top. Slice sandwich in half, serve with chips and pickles.

Notes

Tarragon chicken salad is best eaten the day it is made but can be stored in the refrigerator for up to 1 day.

Chicken, Dinner, Grill, Lactose Free, Recipes, Sandwiches, Summer Grilling

Mayo-Marinated Grilled Chicken Breasts

May 10, 2022

Tender and juicy grilled chicken breasts marinated in mayonnaise combined with bold flavorings is a dream come true. It can be a tricky grilling lean chicken breasts as they have a tendency to overcook or cook unevenly. Mayonnaise is the solution to this problem. It is a perfect coating which will keep chicken very moist and tender when grilled. And it’s such an easy meal to put together on short notice. An added benefit is that the breasts become virtually non-stick when on the hot grill. Leftovers make the best sandwiches. And depending on what ingredients you choose to add to the mayonnaise, thinly sliced chicken is the perfect foil for warm tortillas served with your favorite salsa.

Choose whatever flavors you enjoy. I combined mayonnaise with smoked paprika and also mixed some up with homemade pesto. You could use fresh herbs, barbecue sauce, minced chipotle in adobo (for a spicy version), or any other bold ingredients. I reserved some of my pesto to serve over the grilled chicken.

Kenji Alt-Lopez has a recipe on NYT Cooking that includes chimichurri. You can put this together in 15 minutes if you have the ingredients ready to go.

Chimichurri sauce is very versatile. Use it with this recipe, or drizzled over a grilled steak, roasted veggies, pasta salad or as a sandwich dressing. For an appetizer, grill good sourdough bread and slather the sauce over the bread before serving.

Mayo-Marinated Grilled Chicken Breasts

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Author: Kiyo Miller

Serves: 4

Ingredients

4 boneless, skinless chicken breasts, pounded lightly for even pieces
4 tablespoons mayonnaise
flavorings of your choice: pesto, barbecue sauce, fresh herbs, chimichurri (best to use seasonings that do not have too much liquid as this will create a runny coating)
salt and pepper
chimichurri sauce: 1 cup packed Italian parsley leaves
¼ cup packed cilantro leaves (optional)
2 teaspoons finely chopped fresh oregano
1 teaspoon dried oregano
2 tablespoons chopped red or white onion
2 medium garlic cloves, minced
1 teaspoon red pepper flakes
½ teaspoon kosher salt
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil

Preparation

Combine your favorite seasoning with the mayonnaise. Salt and pepper both sides of the chicken. Coat both the top and bottom of each breast with the seasoned mixture. Place chicken in a dish, cover with plastic wrap and refrigerate until you are ready to grill the chicken (a few hours is sufficient). If you are using more than one seasoning, divide mayonnaise into separate bowls then add desired seasonings to each bowl (1 tablespoon mayonnaise + seasoning per breast).
Meanwhile, combine all chimichurri ingredients in a small bowl. You may use some of the chimichurri with mayonnaise to coat the chicken breasts.
Grill over medium high heat until chicken reads 160 degrees on an instant read thermometer. Serve chimichurri sauce (if using) with grilled chicken. Cooked chicken breasts can be frozen (vacuum sealed preferably) and used for sandwiches or as a taco filling.

Dinner, Grill, Italian, Lactose Free, Pork, Recipes, Sandwiches

Prosciutto Wrapped Pork Tenderloin Sandwiches

January 7, 2022

I posted this pork tenderloin recipe in 2015 and it’s been one of our favorites ever since. In that recipe, the pork was cut into medallions and grilled then served with a side of asparagus and potatoes or spinach and frites. We always had enough leftover pork to use in a sandwich which turned out to be a real winner. We finally realized that this pork tenderloin recipe was worthy of making just for sandwiches alone. It is delicious sliced and served with the tangy dressing on a kaiser roll or sourdough, and topped with lots of peppery arugula.

Most markets carry thinly sliced prosciutto which works best for this recipe. I bought this packet at Whole Foods.

The fresh herbs, lemon, garlic and red pepper flakes combined with olive oil make a delicious marinade and dressing for the pork.

The pork tenderloin is seasoned with the marinade then wrapped with prosciutto. It’s best to tie the tenderloin so the prosciutto stays in place as you cook the pork.

It doesn’t take long for the pork to cook as it is a small cut of meat that should be cooked to just the right temperature (145F degrees).

The prosciutto becomes crispy once grilled. It adds a flavorful punch that enhances the pork tenderloin.

Cut thin slices of the pork tenderloin and drizzle some of the reserved dressing over it then stack it on your favorite bread. Arugula is a really nice addition for this sandwich, however, if you are not a fan of arugula any other greens such as romaine or butter lettuce would be a good substitute.

This is a delightful sandwich that is easy to prepare. Pork tenderloin is lean and the prosciutto adds a little umami flavor that is most welcome.

Prosciutto Wrapped Pork Tenderloin Sandwiches

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Author: Kiyo Miller

Serves: 6

Ingredients

For the dressing:
¼ cup extra virgin olive oil
1 tablespoon + 1 teaspoon freshly squeezed lemon juice
2 teaspoons lemon zest
2 scant teaspoons minced fresh rosemary
1 tablespoon finely chopped fresh sage
2 teaspoons minced garlic
½ teaspoon kosher salt
½ teaspoon red pepper flakes
For the pork:
1¼ pound pork tenderloin, trimmed well
kosher salt
black pepper
2 ounces thinly sliced prosciutto
To serve:
Rolls or bread of your choice, mayonnaise, Dijon mustard, Swiss cheese (optional), arugula

Preparation

Combine sauce ingredients in a small bowl. Set aside
Lightly season pork tenderloin with kosher salt and pepper. Rub some of the sauce onto the tenderloin coating well. Reserve the rest of the sauce for serving. Wrap the prosciutto slices around the pork tenderloin. Tie the tenderloin so the prosciutto stays in place while cooking.
Preheat gas grill or prepare charcoal grill to medium-high heat. Clean grill grates and brush well with oil.
Grill the tenderloin covered, turning occasionally to ensure the prosciutto is browned and crisp. Check for doneness with an instant read thermometer. The internal temperature should register 145 degrees.
Let pork cool before slicing into thin pieces. This will make it easier to slice the pork. You may refrigerate the pork and cut it once it has chilled a bit. Serve on your favorite roll or bread with mayonnaise, Dijon mustard, reserved dressing, arugula and Swiss cheese if you like.

Beef, Dinner, Lactose Free, Recipes, Sandwiches, Smoker

Smoked Tri-Tip Sandwiches

September 14, 2021

Tri-Tip is a cut of meat that I was not familiar with just a few years ago and one that I did not grow up eating as a child. However, last summer I went to my local market and asked the butcher what would be the best cut of meat for my teriyaki meat sticks. I was surprised when he said “Tri-Tip.” I went along with his recommendation and never looked back. This recipe showcases the delicious flavor the Tri-Tip is known for. The lean yet slightly marbled cut of meat is just perfect for the smoker. It allows the meat to cook slowly, picking up that slightly smoky flavor yet keeping the meat tender and juicy, perfect for a tri-tip sandwich.

This is a perfect example of what a Tri-Tip should look like.

A flavorful and simple dry rub is all you need for this recipe. The smoky flavor and dry rub create the perfect seasoned meat when sliced up for a sandwich.

A remote thermometer probe helps to monitor the process of the meat and avoid overcooking. If you don’t have one, check the meat with a instant read thermometer periodically.

This glorious Tri-Tip is done! It’s best to let the meat rest for 20 minutes, then transfer to the refrigerator until slightly chilled before serving. This helps to firm up the meat when slicing into thin pieces for the most delectable steak sandwich.

The Tri-Tip is perfectly tender and so flavorful. If you don’t already have smoked paprika pick up a jar at your favorite market.

We like our Tri-Tip sandwiches stuffed in a roll served with mayo-horseradish sauce, thinly sliced sweet onions, and lots of arugula. Pickles and chips on the side are a good accompaniment, or if time allows, this potato salad or one with a vinaigrette would certainly be a hit.

Smoked Tri-Tip Sandwiches

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Author: Kiyo Miller

Serves: 4-6

Ingredients

1½ pound Tri-Tip
2 teaspoons kosher salt (I use Diamond Crystal, if using Morton's decrease to 1½ teaspoons)
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika (mild)
4 - 6 sandwich rolls, buns, or your favorite bread
mayonnaise
prepared horseradish
sweet onion slices
arugula

Preparation

Pat meat dry with paper towels. Sprinkle both sides of meat with kosher salt. Place in the refrigerator (on a plate or rack) for 2-3 hours, uncovered.
Heat smoker to 225 degrees. Just before cooking sprinkle meat with pepper, garlic powder and smoked paprika. Massage spices into meat.
Place Tri-Tip directly on rack in smoker and cook for approximately 2½ hours, or until interior temperature reaches 145 degrees. If you prefer your beef more rare, shoot for 135 - 140 degrees. Let beef cool for 20 minutes or so, cover and transfer to the refrigerator to chill for a few hours before slicing into thin pieces. You may also choose to slice the beef before chilling (refrigerating firms it up and makes it easier to slice thin pieces). Serve with mayo-horseradish sauce, sweet onions, and arugula on your favorite rolls, buns, or sandwich bread.

Bread, Dinner, Eggs, Fish, Italian, Lactose Free, Recipes, Sandwiches

Italian-Style Tuna Sandwich

August 29, 2021

We love all types of sandwiches but tuna is one of our favorites. Whether it is tuna salad with mayonnaise, celery, onion and a dash of dried dill, or tuna in olive oil on John’s toasted sourdough, we enjoy all of them. This particular version is a real treat. A salsa verde made with Italian parsley, rich olives, briny capers and anchovy fillets plus zesty lemon and olive oil make this sandwich very special. The salsa verde is refreshing and pairs well with the tuna and hard-boiled eggs. This is truly a sandwich “to die for.”

We buy all sorts of tuna in olive oil. One of my favorites is As do Mar. You can find this brand on line or in specialty stores, but I have never seen it in Hawaii markets. Genova tuna is available at Costco for a very fair price. Ortiz is another high-end tuna. The small cans are perfect for two. We used Ortiz tuna in the jar, above right, for this sandwich. Beautiful thin tuna steaks are delicious. You can find this item at Whole Foods in Kahului. You will pay a dear price for this luxury item, but think of it as a treat that you deserve now and then.

We always have Italian parsley growing in the garden. It is the herb I use most. It’s great to be able to snip a few sprigs off the plant when you need them.

Ortiz tuna is top notch and so are their anchovies. There is no comparison to the ones you might find at the grocery stores. You can find Ortiz anchovies in the R. Fields section at Foodland Farms in Wailuku.

The salsa verde is delicious and gorgeous. If you have leftovers, mix it up with pasta shells to make a delicious salad. Toss some good feta into the salad and you’re all set.

Be sure to serve the sandwich on good bread.

Italian-Style Tuna Sandwich

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Adapted from NYT Cooking

Author: Kiyo Miller

Serves: 2

Ingredients

Salsa Verde: 1 cup lightly packed Italian parsley leaves, washed and dried
½ cup extra-virgin olive oil
1 medium-large garlic clove, minced
2 tablespoons roughly chopped green olives
2 large anchovy fillets, finely chopped
1 tablespoon capers, drained
zest of 1 lemon
pinch of crushed red pepper
freshly ground black pepper
Sandwiches: 2 ciabatta rolls or 1 small baguette
lettuce leaves or arugula
6 ounces best quality tuna in olive oil, drained
2 hard boiled eggs, halved

Preparation

Whiz parsley leaves and ½ cup olive oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture. Stir well. Season with freshly ground black pepper to taste. The olives, anchovies and capers are quite salty on their own so additional salt may not be needed.
Split ciabatta rolls or baguette with a serrated knife. Spread cut sides with salsa verde. Put a few lettuce leaves on the bottom piece of the bread and arrange tuna evenly over the lettuce. Top with sliced hard-boiled eggs (salt and pepper each piece). Drizzle with more salsa verde then press sandwich closed. Cut baguette into two even portions and serve.

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Balsamic-Soy Marinated Tofu

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Tarragon Chicken Salad

Tarragon Chicken Salad

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Directions

Notes

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Mayo-Marinated Grilled Chicken Breasts

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Prosciutto Wrapped Pork Tenderloin Sandwiches

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Smoked Tri-Tip Sandwiches

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Italian-Style Tuna Sandwich

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