If you stop by here often enough, its pretty obvious that most everything I make is from someone else’s recipe.
I am a capable cook and could definitely put together meals without following recipes, but I LOVE recipes. I love the whole deal of making something the way it was imagined to be by another person.
Well, today is one of the rare days where you have a recipe from yours truly.
Emily from today’s band, Mahoney & The Moment, had this to say when I asked what I should pair their music with:
“Steve and I are sandwich lovers. We love them big and full of stuffings- pulled pork to coronation chıcken to hummus and veggie. As this is a firey album and we’re half brit/half yankee- fancy making a spicy sarney from somewhere in the middle of the Atlantic?”
How about the traditional flavors of an English Ploughman’s lunch tucked into a sandwich with aged Vermont cheddar and spiced up with some jalapeños? Throw in NY Deli staples pastrami and dill pickles and US diner favorite chipped beef, then grill the whole thing up.
This is a sandwich I would proudly serve to Emily and Steve along with a few pints of Whistling Pig Red Ale from Norwich, Vt’s own Norwich Inn and Theakston’s Old Peculier Ale flown in from England.
With any luck, after lunch they might offer to play a few songs in my kitchen. :)
2 slices whole wheat bread
Creamy Dried Beef Pickle Spread (recipe follows)
3 slices beef pastrami
4 thin slices of plum tomato
Sliced aged Vermont cheddar cheese
Sliced pickled jalapeños
Butter, for cooking the sandwich
2. Heat a griddle pan. Place a pat of butter on hot pan. When melted, place sandwich on top. Cook for about 2 minutes until bottom is golden brown. While sandwich is cooking, place a few pats of butter onto top bread slice.
3. Flip sandwich so that buttered top becomes the bottom. Lower heat and cook for about 3 minutes longer, pressing on sandwich with a spatula, until the cheese is melted and the bottom slice of bread is golden brown.
8 ounces cream cheese, softened
6 dill pickle spears, chopped
2 ounces dried beef, chopped
1. Mix together the cream cheese, pickle, and beef until well combined. Chill until ready to serve. Use in the Spicy Grilled Ploughman’s Sandwich or serve as a spread with crackers.
Makes about 1 cup
Recipe from AllRecipes.com
Mahoney & The Moment have a new album out, their second, titled ‘Don’t Say No!’. It is a brilliant mix of folk, bluesy alt-country and breezy rock.
I think the entire album is fantastic, but I adore the opening track and how it draws you right in. Such fun horns, too.
“I don’t like you
I don’t like you
I never did
Never kept it hid
It’s a case of friction
A real contradiction
A deeper shade of blue
Confession of the truth
I came here to explain
Leaving on a jet plane
Never coming back, here
You’ll get through
With everyone around repulsed by you
You’re a loser”
And showcasing their softer side, gorgeous voices and lovely harmonies, here are Mahoney & The Moment in a video performed on a Manhattan skyscraper.
Oh, and I love this. Such a cool and fun idea. The band has a Stress Management Kit for sale that includes:
Their full CD album
Mahoney & The Moment badge / button
Mahoney & The Moment mint chocolate
and many more surprises in a specially assembled ‘stress box’