Open-faced Seafood Sandwich #SandwichRecipesWorldwide

Open-faced Seafood Sandwich #SandwichRecipesWorldwide

This recipe calls for an open-faced serving if you like, but you can create your own. Creativeness is the key in making sandwiches. Also, you devise your own dressing for this recipe. Makes 6 sandwiches.

Dressing:

• 1/4 cup mayonnaise (preferably organic)
• 2 green onions, thinly sliced
• 2 tablespoons minced drained roasted red pepper from jar
• 1 tablespoon fresh lemon juice
• 1 tablespoon ketchup
• 1 tablespoon hot chili sauce
• 1/4 teaspoon finely grated lemon peel

Seafood burgers:

• 1/4 cup mayonnaise (preferably organic)
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 tablespoon ketchup
• 1 teaspoon finely grated lemon peel
• 1 teaspoon hot chili sauce
• 1/2 teaspoon coarse kosher salt
• 2 tablespoons minced drained roasted red pepper from jar
• 1 green onion, thinly sliced
• 1 pound fresh lump crabmeat or shrimp, picked over
• 1 3/4 cups panko (Japanese breadcrumbs), divided
• 3 3-to 4-inch ciabatta rolls, halved horizontally
• 2 tablespoons (1/4 stick) butter plus more for rolls
• 2 tablespoons grapeseed oil or vegetable oil
• 6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length

Procedures:

For dressing: Mix all ingredients in small bowl. Season dressing with salt and pepper.

For Seafood burgers: Whisk first 7 ingredients in large bowl. Mix in red pepper and green onion. Gently mix in shrimps or crab and 3/4 cup panko. Sprinkle 1 cup panko on rimmed baking sheet. Using 1/4 cupful for each burger, shape shrimps or crab mixture into twelve 3-inch patties. Press into crumbs on sheet to coat both sides; keep shrimps or crab burgers on sheet. Cover with plastic wrap. Chill at least 1 hour.

1) Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover.

2) Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet.

3) Sauté until brown, about 5 minutes per side.

4) Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers. Spoon dressing over.

Grilled Chicken Panini Sandwich #SandwichRecipesWorldwide

Grilled Chicken Panini Sandwich

An easy way to prepare sandwich with different taste that suits your budget. You can use your own ideas in making panini sandwich. Any available leftovers in your fridge can do more good that throwing it away. Instead of chicken, use other meats; beef, seafood or pork.

For the chicken:

2 pieces boneless chicken halves
2 tablespoons lemon juice
2 teaspoons dried rosemary
salt and pepper to taste
3 tablespoons olive oil
1/2 piece zucchini, sliced diagonally into 4 pieces
1 piece small eggplant, sliced into 4 pieces

For the bread:

2 tablespoons mayonnaise or aioli
2 pieces ciabatta, sliced in the middle
4 slices tomato
4 thin slices fontina, gruyere or mozzarella cheese

Procedures:

1 Marinate chicken in lemon juice, rosemary, salt and pepper for at least 1 hour in the refrigerator.

2 Heat 2 tablespoons oil in a grill pan and cook chicken for about 5 to 6 minutes per side. Drain on paper towel. Set aside and keep warm.

3 Drizzle remaining oil on the zucchini and eggplant. Season with salt and pepper. Cook on the same grill pan for about 30 seconds per side for the zucchini and 1 to 2 minutes per side for the eggplant. Set aside and keep warm.

4 Spread mayonnaise on the insides of the bread. Place 1 piece of chicken, 2 pieces each of zucchini, eggplant, tomatoes and cheese for each piece of bread.

5 Grill sandwiches on the grill pan or panini maker for about 2 minutes per side until bread is crispy and cheese has melted. Serve immediately.

6. Makes 2 sandwiches.

Why The Pepper So Hot? #SandwichRecipesWorldwide

Why The Pepper So Hot? #SandwichRecipesWorldwide

Pepper is not only delicious, but also can prevent food spoilage and extend the function of the storage time. The ancient Mayans used a mixture of pepper drugs to heal infected wounds, gastrointestinal diseases, and ear pain. The experiment proved that the pepper extract is a pharmaceutical raw material that can inhibit the growth of some microbial pathogenicity. But these are clearly not reason why chili evolved spicy.

The peppers spicy is from capsaicin. Capsaicin can stimulate the nerves on the tongue and skin sensor. These nerve sensors also responsible for the feelings of temperature rise. View on neurons and brain, the feeling of your mouth is not much different with fired. When the temperature rises to a certain extent, it will stimulate the secretion of adrenaline, resulting in rapid heart beat. The scientists say these the reaction is precisely the reason why people fascinated with pepper.

Human use pepper as spices have been at least 8,000 years. At the beginning, they used wild pepper. Adding some while in the production of potatoes, corn and cereals. Ancient Americas began planting pepper as early as 6000 years ago. But for the main purpose of pepper also controversial at that time. Human beings began planted peppers very early, and it spread to far away places, and the reason is very simple, because it is delicious, are you like the sweet potato pot insipid, or put pepper sweet potato? Researchers have different views, they feel that human beings are aware that peppers can prevent food spoilage for a long time, with he function of extending the storage time. Some researchers believe that the pepper has medicinal value. The ancient Mayans used a mixture of pepper drugs to heal infected wounds, gastrointestinal diseases, and ear pain. The experiments show that the pepper extract can inhibit the growth of some microorganisms pathogenic body, capsaicin was also used for local anesthesia.

In the process of research different varieties of pepper containing spiciness, the capsaicin manufacturer found that the lower the capsaicin concentration the higher the degree of fungal infections. In addition, the fungus in wet environments is the most active, but Bolivias pepper spiciness seems as the humidity changes: the environment is humid, the higher the degree of local capsaicin. In the laboratory, the discovery of the fungus in a spicy pepper easily trace capsaicin suppression, while in the high degree of spicy chili, fungus can withstand a higher concentration of capsaicin.

The capsaicin show the beauty of evolution. Plants with a special chemical substances against microbial --- human use of pepper borrow the same principle to preserve food --- but capsaicin does not prevent the birds dispersing seeds. Sometimes, the nature select to ask conflicts to species, in results, it evolved with a truly wonderful solution. The method of pepper against an enemy is a classic example.