Connect with us

foodblogs

Seafood Salad Sandwich w/ Martin’s Potato Roll

Published

on

This Easy to prepare Seafood Salad Sandwich is loaded with Seafood piled High on the pillowy soft Martin's Potato Roll. Always a crowd pleaser from the kids to the adults in my family.

Seafood Salad Sandwich…a misunderstood love affair 

The seafood salad sandwich is the Honda Civic of The salad sandwich world. It’s affordable, looks good but not too flashy and will get you where you need to go. Lobster Rolls are fantastic but sometimes it's tough to decide between having a sandwich and paying the rent. Shrimp Salad is more reasonable but I still feel like it’s not the best value for my money. Adding the imitation crab really stretched those hard earned dollars without sacrificing one cent of flavor.

My other gripe with shrimp salad is that the shrimp never sit on the bun right and half of the shrimp fall off the bun. The imitation crab fills in the gaps and gives structural integrity to the Seafood Salad Sandwich. Every bite is a balanced equal tasty experience from the first to the last. Yes I might be over analyzing my sandwich engineering but these are the things I ponder when I lie awake at night.

Imitation crab: confession time

I have a confession to make and it’s something I’m not proud of but I feel like I can confide in you. I like imitation crab. Hell I just come out and say it, I love imitation crab meat. I use it in salads, stir frys and all sorts of dishes. I especially love to make this recipe for seafood salad because the imitation crab knows it’s place. It doesn’t overshadow the other ingredients and just acts as a meaty place holder to go along with the shrimp. Seafood Salad is much cheaper to make than just shrimp salad and it’s a great recipe for meal prepping on a budget.

What is Imitation Crab Meat?

Surimi is a combination of pulverized white fish, starch, egg whites, sugar, salt and other flavorings. It is then cured and shaped into long pieces to mimic Alaskan snow crab. You will see it called Crab Stick, Krab, Crab Delights, mock crab and sea wings. Pollack is the most commonly used fish to make surimi but other mild whitefish are used as well. Surimi can be found in different shapes and sizes. Some in long even sticks and others are flaked into chunks.  Some seafood counters at grocery stores will toss the surimi in Old Bay and repackage it to look like lobster. 

I’ll be the first to admit that surimi is a highly processed food product. If you want to skip the imitation crab you can always use extra shrimp or substitute lobster, bay scallops or use jumbo lump crab. The price tag will go up significantly but it will be fantastic in the flavor and freshness department. I’m hoping that they come up with a less processed version of imitation crab but for the moment I haven’t found anything healthier. 

Martin's Potato Rolls

When I think of the perfect bun for just about any sandwich I immediately think of Martin's Potato Rolls. They have just enough chew to be soft but enough strength to hold up to the juiciest burger without falling apart. You can toast them on the griddle or East them straight out of the bag, either way they are fantastic. Sometimes I find other buns have to be toasted or they are dry and stale but not these potato pillows of deliciousness!!! I simply grab the rolls right out of the bag, load it up with the seafood salad and some baby arugula. If you really want to live on the wild side, throw a few potato chips under the top bun yo crunchify your seafood salad sandwich.

More Sandwich Inspiration!!


Seafood salad Sandwich with imitation crab and shrimp

Print

Seafood Salad Sandwich

Course Main Course
Cuisine American, Sandwich, Seafood
Keyword Martins Potato roll, Seafood Salad
Prep Time 20 minutes
Servings 8
Calories 314kcal

Ingredients

  • 1 lb Imitation Crab Meat
  • 1/2 lb Cooked Shrimp

Seafood Salad Dressing

Additional Ingredients

Instructions

  • Combine all ingredients in the seafood salad dressing. Whisk until smooth.

    Fold in Cooked Shrimp and imitation crab. Let chill in the fridge for 30 minutes before assembling sandwiches.

Notes

Serving Size One Sandwich

Nutrition

Calories: 314kcal | Carbohydrates: 35g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 877mg | Potassium: 51mg | Fiber: 2g | Sugar: 7g | Vitamin A: 161IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 3mg


Nutrition Facts
Seafood Salad Sandwich
Amount Per Serving
Calories 314 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 84mg28%
Sodium 877mg38%
Potassium 51mg1%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 7g8%
Protein 17g34%
Vitamin A 161IU3%
Vitamin C 5mg6%
Calcium 199mg20%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

The post Seafood Salad Sandwich w/ Martin's Potato Roll appeared first on Grilling 24×7.

Continue Reading
Advertisement

foodblogs

Japanese Grill night

Published

on

This cook was years in the making. Inspired by cooks from @CPARKTX2 and @The Cen-Tex Smoker many many moons ago, I've had yakitori and onigiri on my mind,  for far too long. So, I dusted off The Japanese Grill book, checked out some other recipes, and got to work.

Onigiri, with miso butter.

Chix thighs with scallions, glazed with the yakitori sauce from The Japanese Grill book. Drumsticks glazed with an orange, soy sauce, yuzu kosho sauce. 

Shisito peppers, cherry ‘maters.

Had a decent spread…  from bottom left – yakitori chix, ‘maters, orange-soy-yuzu legs, shisito pepepers, ‘shrooms with bacon.

All chased with a fair bit of sake :) What a great meal! Relatively simple cook (the prep takes a little time), and the payoff is yuge. Would have eaten a bit earlier if I had fired up another cooker or two, but… lazy.

Caliqueen agreed that we need to do this more often. But, that may have been the sake talking.

By: caliking
Title: Japanese Grill night
Sourced From: eggheadforum.com/discussion/1228377/japanese-grill-night
Published Date: 07/25/21

Did you miss our previous article…
https://amazinghamburger.com/outdoor-cooking/ribs-take-wing/

Continue Reading

foodblogs

How to Cook Over a Campfire

Published

on

“To poke a wood fire is more solid enjoyment than almost anything else in the world.”

Charles Dudley Warner

19th Century American Writer

 

Feeding yourself and other people during an outdoor adventure can be one of the most gratifying experiences of your culinary life. Whether you’re a car or RV camper, backpacker, biker, boater, or weekend hiker, you can eat exceedingly well. Food always tastes better when cooked over a campfire and seasoned with the Great Outdoors!

However, cooking and/or grilling under primitive conditions can be stressful if you don’t have a plan.

For starters, learn how to light a fire with a minimum of tools. If you own a charcoal- or wood-burning grill, you can practice at home, igniting tinder and adding subsequently larger pieces of fuel. (Click here for more specific directions.) If you are one of those gifted people who can make fire using flint or a bow drill, I salute you. The rest of us must rely on less romantic methods, i.e., matches. (I prefer the long-handled wooden kind.)

An ideal cooking fire has burned down to glowing, white hot embers. Allow plenty of time for this to happen—at least an hour, or maybe two. Burn additional wood on one side of your fire so you can harvest fresh coals for cooking. Neutralize potentially “hangry” appetites by offering no-cook appetizers like an easy charcuterie platter or pre-packaged snacks in advance of the meal.

Equipment: What You’ll Need

Space, weight, and your method of transportation into the backwoods will determine what your batterie de cuisine will look like. At a minimum, you’ll need:

  • A source of flame, whether it be matches or a butane lighter (bring more than one, and make sure they have a full load of butane)
  • Grill gloves
  • At least one skillet or saucepan large enough to cook for your group. If weight isn’t a concern, a lidded Dutch oven can be an asset, especially if it’s accompanied by a tri-pod.
  • A grill grate, preferably one that is supported by legs, or one that can rest on top of stones or green logs. Alternatively, angle similarly-sized green logs around the coals; they act as an impromptu grate.
  • Long-handled tongs
  • A long-handled spoon or spatula
  • Heavy-duty foil
  • Skewers or green sticks carved to a point for grilling meat or kebabs
  • Headlamp for late evening/early morning cooking
  • Flexible plastic cutting boards to use as clean work surfaces or for slicing
  • Sharp knife, preferably one reserved for food preparation

How to Manage Your Fire

Most campfire cooking utilizes direct grilling, i.e., food is exposed directly to the heat. Think burgers, hot dogs, whole fish, or kebabs. You can, however, approximate indirect grilling by angling food toward the fire on sticks or stakes, a method long used by the indigenous people of the American Northwest to cook salmon or other fish, or by moving your food to a cooler part of the fire and covering it with foil or a deep pot lid. You can create a multi-tier fire in the wild just as you can at home by raking the coals to different depths. (Always cook over mature embers and avoid active flames.)

If using a grill grate, allow it to heat up before adding food, especially stick-prone food like fish. (We like to pack a leak-proof bottle of olive oil or other cooking oil.) Flames can be tamed by raking out the coals or topping them with a layer of ash or dirt. Conversely, fanning the coals will increase their heat.

What to Cook

For me, the penultimate backwoods meal is fresh line-caught trout dredged in cornmeal and cooked in a cast-iron skillet by the Gallatin River. But the trout don’t always cooperate. So it’s a good idea to have ingredients on hand for “Plan B.”

Here are several options, from appetizers to dessert. (Note: Do as much prep work as you can at home before heading into the wilderness.)

  • Toast slices of country-style bread, rub each with a raw clove of garlic, and drizzle with extra virgin olive oil. Sprinkle with dried Italian seasoning or grated aged cheese, such as Manchego or Parmigiano-Reggiano.
  • Plank-Smoked Camembert: This recipe, always a favorite, is easily adapted to a campfire. You could even cook it on a hot stone near the fire.

  • Grilled Sangria: You’ve heard of “glamping,” privileged camping? This libation will set the stage.

  • Grilled Eggs with Prosciutto and Parmesan: So satisfying, you’ll want to repair to your tent or RV for a snooze before pursuing the day’s adventures.

Grilled Eggs with Prosciutto and Parmesan

  • Top prepared pizza crusts or Boboli breads with your favorite toppings and warm over a campfire until the cheese melts.
  • Grilled Prosciutto-Wrapped Trout: Remember Steven’s first show, BBQ University? It was shot on the banks of a stream, where our cameramen fished for golden trout when they weren’t working. Steven spontaneously added trout wrapped with prosciutto to the day’s menu. Genius!
  • Spruce-Grilled Steaks: An unexpected seasoning flavors these wood-grilled steaks.

Spruce-Grilled Steak

  • Dessert Quesadillas: We love s’mores, of course, but like to mix it up sometimes. Prepare these delectable quesadillas directly on the grill grate or in a cast iron skillet.

Dessert Quesadillas

The post How to Cook Over a Campfire appeared first on Barbecuebible.com.

By: Daniel
Title: How to Cook Over a Campfire
Sourced From: barbecuebible.com/2021/07/13/how-to-cook-over-a-campfire/
Published Date: 07/13/21

Continue Reading

foodblogs

For the Best July Yet, 8 Great Recipes for the Grill

Published

on

There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or Grilled Key Lime Mojitos and Jamaican Jerk Chicken for an authentic Caribbean blow-out. Make this a month to remember.

Beer-Can Breakfast Burgers
Savory pork, bacon, eggs, and cheese on an English muffin—this high-energy breakfast will fuel summer adventures for hours. They’ll be a hit in your back yard or at your campsite.

Get The Recipe »

Double-Grilled Summer Vegetable Frittata
Perfect for a weekend brunch or a weeknight dinner, this frittata features an array of grilled fresh vegetables that can change depending on what’s in season. Add meat, if desired—ham, cooked bacon, or chorizo or other sausage.

Get The Recipe »

Nashville Hot Wings
Incendiary Nashville Hot Chicken “takes wing” in this live fire interpretation. The wings get a double blast of heat from hot red pepper flakes and a cayenne-inflected baste. Said to be invented by a woman eager to take revenge on her tomcatting partner, her plan to turn his favorite fried chicken into a fiery weapon failed when he unexpectedly loved the very spicy chicken.

Get The Recipe »

Grilled Key Lime Mojitos
One theory about the origins of mojitos is that indigenous South American peoples made a medicinal concoction from limes, mint, and fermented sugar cane. Although a Havana bar disputes that. In any case, Steven’s version of a mojito, made with charred sugared limes, mint, rum, and club soda, will cure whatever ails you. Ernest Hemingway would approve.

Get The Recipe »

Cherry-Smoked Strip Steak with Cutting Board Sauce
If mastering the reverse-sear method of cooking thicker slabs of meat is on your bucket list this month, start with this recipe. (If you’re unacquainted with the technique, it involves a low and slow smoke with wood chips or chunks followed by a quick sear.) New York chef Adam Perry Lang gets the credit for developing this easy complementary board sauce using chiles, herbs, and meat juices.

Get The Recipe »

Jamaican Jerk Chicken
Were you aware that spicy foods actually help a body handle heat by causing it to perspire? Just look at the repertoire of hot foods in the world; they’re mostly from the steamier latitudes. Take Jamaican Jerk Chicken, for example. Steven’s version is super-authentic. Cooked over pimento wood (or alternatives), it’s a reason to party. Find pimento wood here.

Get The Recipe »

Grilled Swordfish Steaks with Golden Raisin Chimichurri
Line-caught swordfish is a summer staple in the Raichlen household. Though often served with grill-blistered cherry tomatoes and a green salad, Steven likes to mix things up by serving this meaty fish with a jewel-like chimichurri and golden raisins. Dinner party worthy? Hell, yes.

Get The Recipe »

Smoky Bourbon Peach Cobbler
This recipe, which came from our friend Russ Faulk, chief designer at Kalamazoo Gourmet, combines two Southern barbecue staples—fresh Georgia peaches and pecan wood. Ooops. Did we mention bourbon? Cooked in a cast iron skillet, it is a sublime example of cobbler and will wow summer guests. We’ve even been guilty of adding slivers of bacon to the filling. For more of Russ’s recipes, check out his book Food + Fire.

Get The Recipe »

The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.

Homepage Feature,Recipes,July Recipes,summer

By: Daniel
Title: For the Best July Yet, 8 Great Recipes for the Grill
Sourced From: barbecuebible.com/2021/07/06/8-recipes-for-the-grill-in-july/
Published Date: 07/06/21

Did you miss our previous article…
https://amazinghamburger.com/outdoor-cooking/pork-belly-burnt-ends/

Continue Reading

Trending

%d bloggers like this: