Jennifer Danter » Food & Travel Writer

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Just One More

I admit it. I am addicted to sandwiches. Lately I can’t stop writing about sandwiches, talking about them, eating them or food-styling them either. While it’s a fairly benign fixation, it really is time to move on….
So just one last sandwich post. It is always good to go out on a high note or at least a mile high sandwich note. And this is a glorious one! Meet the Shrimp Po’ Boy:

Technically, this isn’t the sandwich I actually ate for dinner tonight. Because at best, I am a mediocre iphone photographer, but po’ boy can I style one! And my friend, photographer Lillie Louise, sure knows how to shoot one! http://www.lillielouise.com Originally this was something I styled and Lillie shot for Epicure Selections. These are the out takes that didn’t get used on their website.

What I love about this sammie, is the mix and play of textures – and of course, the flavour: crunchy, cornmeal-dusted shrimp, hot out of the frying pan all drippy with splatters of Louisiana Hot Sauce ….. piles of crisp yet slightly wilted-with-the-heat shredded lettuce loosely blended with spoonfuls of Epicure’s Roasted Garlic Aioli sauce…..then mix in slivers of pungent red onion, sour salty pickles and sliced tomatoes….. well, let’s just say, that’s one hedonistic flavour bomb in your mouth.

Thank God for a cold beer to calm things down a bit.

And there you have it….or rather, it has you…addicted.

This is the original recipe. For more details go to<a href=”http://www.epicureselections.com/en/recipe/4587/louisiana-hot-spicy-po-boy-sub” title=”Epicure Selections”>

3/4 cup (180 ml) all-purpose flour
3/4 cup (180 ml) fine cornmeal
2 Tbsp (30 ml) Epicure’s Louisiana Hot and Spicy Dip Mix
11/2 lbs (0.7 kg) uncooked shrimp, deveined and tails removed
2 eggs, lightly beaten
Vegetable oil
1/2 recipe prepared Epicure’s Roasted Garlic Aioli
6 crusty sub buns, preferably whole-wheat
2 tomatoes, sliced
2 cups (500 ml) shredded lettuce
Sliced pickles (optional)
1 recipe Epicure’s Cajun Oven Fries
Instructions

1. In a bowl, stir flour with cornmeal and Louisiana Hot and Spicy Dip Mix.
2. In another bowl, toss shrimp with eggs. Be sure to evenly coat.
3. Pour enough oil into Epicure’s Chef Eclipse® Coated Professional Frying Pan to cover one quarter of the pan. Heat over medium-high until warm.
4. Working with 1 shrimp at a time, dredge shrimp through cornmeal mixture to evenly coat. Shake off excess, then carefully place shrimp in oil. Repeat with a few more shrimp. Work in batches, being careful to not crowd the pan.
5. Fry until shrimp are deep golden and cooked through, 3 to 4 minutes. Adjust heat as necessary so shrimp don’t burn. Place cooked shrimp on a towel-lined plate to absorb excess oil.
6. Split buns lengthwise. Spread both halves with Aioli. Place tomatoes, lettuce, and pickles on bottom halves. Divide warm shrimp overtop and cover with top bread. Dish up with Cajun Oven Fries.

Fried, Toasted & Quite Chubby

Fried, toasted and chubby. I like all those words. On their own or strung together. And I really love them when it comes to anything food. Lately dinner has been sandwich binges or quick take-out bites, both with an array of condiments to slather and dunk.

As in buttery, almost burnt grilled cheese. Cast-iron frying pan, junky white bread and cheddar. The orange kind. Nothing fancy because when you’re slumming it, you need to relish the whole deep and dirty thing. Yes, that means ketchup too! And not the shi-shi, organic high-end kind either. This experience requires that signature, sugar-laced ketchup farted out of a squeeze bottle.

And then there’s deep-frying. An ode to crispy, salacious fat. Plump battered fish and chubby salty chips might be the most wanton combo to ever leap out of the fat-fryer and onto my plate. Especially with creamy tartar sauce. Enough said.

And toasted? Again, a must for sandwiches. It’s the only way to go if using cruddy bread. (As in leftover grilled cheese sandwich loaf). The key here is to make it outrageously big and stuff it full of goodies. ….a ton of chicken, wedges of avocado, red onion and even leftover rice stirred with oodles of mayo and curry powder. Because this one is so chubby, you need the layer of toast to absorb the juiciness and also have something to hold onto that won’t get too squishy!

Street Food Sammies

Street food, sandwich carts, food trucks and drive-by huts….I love the new fast food. Words like “fun”, “inventive” and “flavourful” come to mind. Having traveled often to Portland, Seattle and even Toronto, I’m humbled by the imaginative offerings and exquisite execution these small funky spaces continue to push out to the hungry hoards.

I created these recipes for Epicure Selecitons based on some of the street food I’ve tasted and loved in the last year.

Recipes and food styling by Jennifer Danter and photography by Lillie Louise Major. To view more of Lillie’s work go to www.lillylouise.com

Moroccan Hot Dog

grilled lamb sausage on a bun laced with harissa, humus and tons of fennel.

Ok…this is really a sausage on a bun. But one gone wild with exotic flavours and an array of pleasing textures. We’ve used lamb sausage here, but visit your local butcher for other options.

4 servings
Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients

1/4 cup (60 ml) prepared Epicure’s Harissa
2 Tbsp (30 ml) light mayonnaise
4 lamb sausages (or your favourite)
1 red onion, cut into thick rings
4 hot dog buns
1 cup (250 ml) prepared Epicure’s Hummus
1/2 cup (125 ml) julienned fennel (optional)
Juice of 1 lemon (optional)
Instructions

1. In a bowl, stir Harissa with mayonnaise. Stir in enough water to loosen mixture. This will be the finishing drizzle so it needs to be slightly runny.
2. Grill lamb sausages and onion rings over medium-high heat, turning frequently, until sausages are cooked through and onions are lightly charred. Remove each from grill as they are done.
3. Lightly toast hot dog buns on grill, if you wish. Spread both halves of buns with Hummus. Scatter bottom halves with fennel. Nestle warm sausages in centre of buns and top with onions. Drizzle with Harissa sauce, then squeeze fresh lemon juice overtop.

Per Serving : Calories 520, Fat 32 g (Saturated 9 g, Trans 0 g), Cholesterol 55 mg, Sodium 1100 mg, Carbohydrate 43 g (Fibre 8 g, Sugars 5 g), Protein 18 g.

Pulled Pork Banh Mi Sammie

A Banh Mi is a mess of meat tamed by mouth-puckering pickled carrot and daikon slaw as well as cool, crunchy cucumbers.

Ingredients

1/2 cup (125 ml) water
1/4 cup (60 ml) sugar
1/4 cup (60 ml) Epicure’s White Balsamic Vinegar
3 carrots
1/2 daikon, or 4 radishes
1 cup (250 ml) prepared Epicure’s Pulled Pork , (Tip: a great way to use up leftovers)
1 baguette
1/4 cup (60 ml) light mayonnaise
16 thin slices of cucumber
1/4 cup (60 ml) chopped fresh cilantro (optional)
Instructions

1. In Epicure’s Multi-Purpose Pot, stir water with sugar and White Balsamic Vinegar. Bring to a boil, then pour into a bowl and let cool to room temperature.
2. Meanwhile, using Epicure’s Ceramic slicer, slice carrots lengthwise into ribbons, then stack slices. Cut into julienne strips. Repeat with daikon or radishes.
3. Once vinegar mixture has cooled, stir in carrots and daikon. Let marinate at least 1 hour or refrigerate overnight to soak up flavour.
4. Slice baguette lengthwise, then cut into quarters. Lightly spread cut-sides with mayonnaise. Strain pickled slaw and discard liquid. Top bottom halves of baguette with pulled pork, then divide slaw, cucumber and cilantro overtop. Cover with baguette tops and serve.

Per Serving : Calories 140, Fat 6 g (Saturated 1 g, Trans 0 g), Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 17 g (Fibre 3 g, Sugars 8 g), Protein 4 g.

water, sugar and vinegar plus carrots and daikon make a tangy slaw

Blondes Do Have More Fun….

…in the kitchen. Or at least in EAT magazine. It’s not often blond food is considered the height of deliciousness. Change up one letter, from “o” to “a” and you have the usual descriptor of pale coloured food: Bland. But not the case here. These four words will make you quiver with delight: Salted Caramel-Bourbon Blondies.

While I’m always for dessert first, the main course is worth its weight in gold. Enjoy!

food stylist & recipe developer jennifer danter

Size Matters

Smaller IS cuter.

Obviously bigger is better when it comes to things like bank accounts, bags of potato chips and bouquets of flowers.

But let’s face it, when it comes to things like shoes, most animals, clothing with bold prints and even breakfast….smaller is cuter. Case in point, when breakfast arrives in a skillet:

Yum, so cute!

Quinoa, spinach and beans. Oh my!

This works because it’s tiny and perfect. Granted, I ate it in five fast bites, but wow. It was one of the best five breakfast bites I’ve eaten in a while. I spent a few days in Seattle and remembered why I love that city. Besides its rich theatre, music, art and coffee culture, it’s a city that likes to eat. And drink. And generally, live large. I could wax poetic about its architecture, walkable (translate: hilly) interesting neighborhoods, many eclectic markets and boutique shops and about the general sense of electric aliveness that permeates the city. But first, breakfast.

If you find yourself in downtown Seattle, go to “ART” in the Four Seasons. Go there regardless of the time or whatever meal you are seeking. It is all good…. and their happy hour menu lets you eat and drink very well for very little. Obviously the name gives away its shtick; there is glorious Northwest eye candy hanging from the walls. Well, the walls that aren’t floor-to-ceiling windows over looking Elliot Bay, that is.

Back to the skillet. What arrived was a minute tribute to savoury goodness: soft buttery beans in a dense garlicky tomato sauce, dark green minerally tasting spinach and fluffy grains of earthy, Inca red quinoa. Big flavours, small bites. It was over too soon. But I like being left with that feeling of wanting more. Oh, and speaking of having more. ART is right beside Fran’s Chocolates. Salted caramels will NEVER get tiresome and dessert after breakfast is necessary.

My second favourite breakfast and reason to live #109 is The Wandering Goose in Capitol Hill area. It is a neighbourhood favourite and a great place to sit and absorb the lives of others. It’s also the kind of place where you want to order absolutely everything. Walking up to the counter you come face to face with a generous bounty of baked goods. God bless America. I went temporarily insane trying to make a decision.


The Wandering Goose gives out stickers that say “Bake Like a Mother Fucker”. Yup, they sure as hell do….The proof is in the pudding – or biscuit. This is called “Sweet Blonde”.

ham and egg is hiding in there. really.

A crisp and buttery-crumbly sweet potato biscuit sandwiched with salty, smoky thick-cut ham, golden duck egg and a generous slab ‘o butter. There needs to be more Steen’s butter in my life. Whatever that is and whoever makes it, it’s my new love.


I also love the Goose because their tables make me smile. I had to sit a while longer, eat another biscuit (loaded with butter and house made jam) so I could read them all. This was my favourite.
The Wandering Goose: 403 15th Ave E

Other great places to visit:
The Angry Beaver: yes! a Canadian-themed Sports Bar!Hockey + poutine = oh, Canada! 8412 Greenwood Ave North
Bauhaus Books & Coffee: 301 E Pine Street
Ferd’nand: 1531 Melrose Ave
Sitka & Spruce: 1531 Melrose Ave
ACTUALLY JUST VISIT EVERY STORE/RESTO IN 1531 MELROSE