uh-huh.
another 'nother big exxxplosion of expert fresh-bread sandwich hottness!
that's a threepeat of delicious eats, all hooked up on fresh-baked bread.
this particular bun was baked with semolina flour, and plenty of vegan butter, too.
mmhmm.
dudes,
good bread makes better people.
and good buns make waaaaay better sandwiches.
that's a real thing.
...a tight, crusty, fluffy loaf of italian magic,
overstuffed with a barbarian brouhaha of style and flavor.
mmmmm.
just look at it:
BROCCOLI RABE AND SEITAN PICCATA!!
holy smokes, folks-
let's begin with the bread:
-
*
SEMOLINA ITALIAN BREAD!
-
in your stand mixer, knead up-
2 cups flour;
1/2 cup semolina;
2 tsp salt;
1 T olive oil;
3 T earth balance butter;
1 cup warm water;
1 tsp sugar;
1 T yeast.
let it proof over an hour, and then refrigerate it overnight.
in the morning, divide and shape your loaves,
as many or as few, as big or small as you'd like...
and let 'em re-rise while your oven preheats to 400℉.
bake your custom little hotties for about 20 minutes,
and start getting excited about how dope your sandwiches are gonna be.
word.
-
add these tasty ones feature seitan piccata, sorta.
just no capers, tho.
i didn't have 'em, i didn't really want 'em,
and i got on just fine without 'em.
ANYway,
lemon-juiced, floured, crushed red peppered, and browned in olive oil-
guys,
these homemade hunks of wheaten meat-up were ON point.
and it was so damned simple, too.
-honestly-
3 T flour;
2 T extra-fine cornmeal;
dash of salt & pepper;
red pepper flakes;
2 cups seitan chunks;
boom.
that's IT.
***********
and that broccoli rabe?!
FRESH.
y'gotta blanch it in boiling water, for exxxactly 2 minutes,
or you're basically making battery-acid bitterness.
and then, post blanch, activated with hot oil and salt,
you've got that hot fiery new hottness in full effect.
mmmmmm.
-
how do you upgrade something so simple, but also so good?
with more on more on MORE.
rules is rules,
and taking it easy is against everything we stand for.
ha.
but, like, i mean it.
so,
there needed to be exxtras.
and that's precisely why there's those grilled sweet onions,
and charred thin-sliced tomatoes tucked in there.
yup.
a little soft sweet wetness never hurt anybody...
and after that, what else do you need?
nothin'.
but, too much is the right amount,
so you're gonna get a little bit of even MORE :
i think the blast of red pepper flakes turned it up to the proper spice level,
but it was the thiccc slab fired garlic sprankles that brought it to the zenith.
get a closer peek at what i'm on about:
c'mon!
flavor, quantity, quality, shark-gluttony.
we got all of that.
and tons of it.
now,
if that doesn't seem like abbondanza?
you're clearly an A*-hole.
real talk-
sandwich week is for winners.
and that means that if aren't about it,
you're not a winner,
and can go suck on some soup post haste.
meanwhile,
up here on that blue-ribbon victory jauns,
i've still got bread to bake, bro,
so i'll catch you on the flip;
never quiet, never soft.....
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