Food "opened up the world" for Altiero at a young age, so he opened Cafe Miranda with that in mind-he wanted everybody, regardless of background and station in life, to be able to experience the same thing. Like the food he serves at the restaurant, the food in this cookbook is "gutsy, but it isn't strange for the sake of being strange".
"I admit to having some punkish tendencies. I like to do things my own way; I like speed; I like gears and metal. I'm addicted to the pace of restaurant cooking. But there are other, better reasons for seeking out adventures in food. Food can make the world bigger. It can change lives." ~Kerry Altiero
My outlook on food and life falls into much the same category, and with each page that I turned in this book, I got hungrier and hungrier. It was hard to narrow down the choices and decide which recipe that I wanted to share with you today. But in the end, this sandwich won out.
I mean, with a name like Steak Bomb, and an elevator pitch like this, can you blame me...
A good drippy, elbow-wetting, finger-licking, chin-shining, greasy, moist sandwich is a sensual pleasure. This is a sort-of-sub, and it has everything a sub needs, in my opinion: steak, peppers, mushrooms, onions, cheese. It’s especially perfect after a night out. This is not to be consumed behind the wheel. Officer, the olive oil...
Yeah, I didn't think so. It is definitely bold, gutsy, and the very definition of comfort food.
Steak Bomb Sandwich
The Steak Bomb Sandwich is a drippy, finger-licking, greasy, moist sandwich loaded with steak, peppers, mushrooms, onions, and cheese.
by
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Keywords: roast sandwich entree nut-free soy-free sugar-free beef bell peppers mushrooms American
Ingredients (serves 1)
- 2 tablespoons (9 g) mushrooms, smashed
- 1/4 cup (42 g) poblano pepper, seeded and ripped into 1" (2.5 cm) pieces
- 1/4 cup (42 g) red bell pepper, seeded and ripped into 1" (2.5 cm) pieces
- 1/4 cup (30 g) red onion, cut into 1" (2.5 cm) pieces
- olive oil
- 5 ounces (142 g) shaved steak, chopped roughly
- 4 basil leaves
- 2 teaspoons (6 g) garlic, minced
- 1/2 cup (60 ml) pureed Marinara sauce (preferably Latex Marinara on page 218)
- 1/4 cup (33 g) mozzarella cheese, shredded
- 2 tablespoons (22 g) Romano cheese, grated
- Focaccia, storebought or homemade (recipe on page 159)
- 2 tablespoons (20 g) hot pickled banana pepper rings
Instructions
Preheat your oven to 400° F (204° C).
Toss the mushrooms, peppers and onion in olive oil and spread them out on a cookie sheet in a single layer. Roast for about 20 minutes.
Add the steak and cook for 5 minutes more, until cooked through.
Add the basil and garlic to the vegetables. Top with the Latex Marinara, then the cheeses. Return to the oven to brown the cheese well.
Take your piece of focaccia and cut off a corner (or edge, if it’s round) piece, about 8 inches (20 cm) long and 3-1/2 inches (9 cm) wide. Split the soft part down the middle, leaving the edge intact. Shovel the filling into the bun and top with banana pepper rings.
Arm yourself with multiple napkins. Resist the fork and knife. Chianti in an old jelly glass would be the traditional bev.
Adventures in Comfort Food
Incredible, Delicious and New Recipes from a Unique, Small-Town Restaurant
author: Kerry Altiero with Katherine Gaudet
publisher: Page Street
photos: yes
soft cover: 240 pages
chapters/sections: starters | soups and salads | pasta | vegetables and sides | dinners | bread, pizza and sandwiches | party food | components
fun features: This cookbook has (largely) creative recipe names that include awesome intros. Although I was a bit thrown off by the recipes titles at first. I did wind up deciding it was a fun feature. If you look at some of the titles below, you'll see what I mean. I mean, you would have NO CLUE what a dish titled Pitch A Tent contained (or why it was named that) without reading beyond the title.
p.s. - Pitch a Tent is a "stick-to-your-ribs comfort food for a winter's day. Delicious roasted sausage, pasta and kale in a brown cream sauce will warm you right up. But the best part is setting it down in front of someone and seeing them put two and two together." Aaaaand, here's the photo. You know, so you can put two and two together. And giggle. Pitch a tent. Get it?
(a few of the many) recipes destined for my kitchen: Jerry Fries | I Dreamt of Jerry | New Age Chowder | P.M.S. (Pasta/Mussels/Sausage) | Pierogies À La Pink Plate
about the author(s): Kerry Altiero is the chef and owner of Cafe Miranda, an edgy yet intimate multi-cuisine restaurant in Rockland, Maine. Kerry and the restaurant have been awarded numerous honors, including Lobster Chef of the Year and Best Farm to Table Restaurant. Kerry lives in Owls Head, Maine.
Katherine Gaudet works at the University of New Hampshire and is a freelance writer and editor. She lives with her husband and daughter in Saco, Maine.
further info: website | facebook | twitter
recipe(s) I have already tried: Steak Bomb and Latex Marinara
Incredible, Delicious and New Recipes from a Unique, Small-Town Restaurant
author: Kerry Altiero with Katherine Gaudet
publisher: Page Street
photos: yes
soft cover: 240 pages
chapters/sections: starters | soups and salads | pasta | vegetables and sides | dinners | bread, pizza and sandwiches | party food | components
fun features: This cookbook has (largely) creative recipe names that include awesome intros. Although I was a bit thrown off by the recipes titles at first. I did wind up deciding it was a fun feature. If you look at some of the titles below, you'll see what I mean. I mean, you would have NO CLUE what a dish titled Pitch A Tent contained (or why it was named that) without reading beyond the title.
p.s. - Pitch a Tent is a "stick-to-your-ribs comfort food for a winter's day. Delicious roasted sausage, pasta and kale in a brown cream sauce will warm you right up. But the best part is setting it down in front of someone and seeing them put two and two together." Aaaaand, here's the photo. You know, so you can put two and two together. And giggle. Pitch a tent. Get it?
(a few of the many) recipes destined for my kitchen: Jerry Fries | I Dreamt of Jerry | New Age Chowder | P.M.S. (Pasta/Mussels/Sausage) | Pierogies À La Pink Plate
about the author(s): Kerry Altiero is the chef and owner of Cafe Miranda, an edgy yet intimate multi-cuisine restaurant in Rockland, Maine. Kerry and the restaurant have been awarded numerous honors, including Lobster Chef of the Year and Best Farm to Table Restaurant. Kerry lives in Owls Head, Maine.
Katherine Gaudet works at the University of New Hampshire and is a freelance writer and editor. She lives with her husband and daughter in Saco, Maine.
further info: website | facebook | twitter
recipe(s) I have already tried: Steak Bomb and Latex Marinara
GIVEAWAY - This giveaway is no longer accepting entries
Would you like to win a copy of Adventures in Comfort Food? If so, simply answer this question in the comment section below (mandatory entry):
What is YOUR comfort food, and is it safe or gutsy?
After you've commented with your answer, be sure to record your entry in the rafflecopter widget below. Completing this mandatory entry will then open up optional ways to get more entries into the contest.
a Rafflecopter giveaway
This giveaway is open to residents of the US and Canada only. Submissions will be accepted through 11:59 pm ET on Tuesday, October 28, 2014. One winner will be chosen via random draw and notified via email within 48 hours of the close of this contest, and given 24 hours in which to respond. If no response is received within that time frame, a new winner will be chosen. All entries will be verified (if the mandatory comment is not received, yet the box is checked, all entries by that person will be voided).
I received a free copy of this book. All opinions stated in this post are my own.
