Basic Egg Salad With Or Without The Yolk

As we revisit some of the basic cooking skills from earlier this year, I thought adding a few lunch items to the blog could be of value.  Eggs are simply an awesome food group with so many degrees of variation and use, and as stated previously, they are cheap.

Having hard-boiled eggs in the fridge are great for snacking, taking to class, adding protein to your diet, and for making egg salad sandwiches.  And you can do this several different ways.  I am going to touch upon the 'Classic Egg Salad Sandwich', but I have also listed a variation for those of you who hate egg yolks or who prefer a smoother texture:  'Simple Egg White Salad Sandwich'.

Note: 
If you are going to take the time to hard-boil eggs, go ahead and make a few extra.  These will last in the fridge for a few extra days long after the egg salad has vanished.

Equipment:
Large 5-qt sauce pan

Ingredients:
6 hard-boiled eggs
1/3 cup of mayo (use Miracle Whip if you like a sweeter version)
1-2 Tbls of celery, finely diced (some recipes use 1 Tbls of sweet relish or pickles)
1-2 Tbls of shallot or onion, finely diced
Pinch of salt
Fresh pepper
Spritz of lemon

For a lighter version without yolks:
6 hard-boiled egg whites
1/3 cup of mayo
1-2 Tbls of red onion
Pinch of salt and pepper
Pinch of dried dill (optional)
Pinch of dry mustard (optional)

Instructions:
1. Wash your hands.
2. Lay eggs into the sauce pan in a single layer and cover with 1-2 inches of water.

3. Bring water and eggs to a boil.  Reduce heat to LOW and cover for 30 seconds.

4. Remove pan from heat and let stand for 15 minutes.
5. Transfer eggs to an ice bath for 5 minutes.

6. Easily peel eggs and chop into a bowl.  (Remove yolks prior to chopping if using the second version)

7. Add finely diced celery or pickles or relish (if using), onion, and mayo.

8. Add your spices and lemon.  Fold mixture together gently.
9. Heap a sturdy amount onto sourdough, wheat, toast, or rye.
10.  Add any condiments, i.e. lettuce or tomato, and enjoy.

Classic Egg Salad Sandwich

Egg-white Egg Salad Sandwich

Sometimes I skip all the extras and just enjoy a pure egg salad sandwich without the onion, celery or additional flavors--just as good--especially if you haven't been to the grocery store in a while and your pantry is devoid of everything else.

The Burger Alternative Greek

Stumbled upon this idea at work when a new place opened up called 'Hash' on N. Western in Chicago, IL right around the corner from our office.  Simple, different, tasty menu, including a variation of this one.  So, I figured why not?  We have the building blocks from previous blogs.  Time to practice some of those skills.  The Burger Alternative--Greek Chicken Sandwich.  It's better for you, less fat, big taste, and fun to make with a bunch of friends around the table.  Who doesn't like a 'make-it-yourself' meal?

Remember the Bandilicious Chicken Marinade. You will simply add fresh or dried oregano to the base marinade, and use thinner chicken breasts for quicker cooking.  This will be a cinch if you get the chicken marinating before you head to class.  Pick up the condiments on your way home.  Make the quick mayo-tzatziki spread.  Call your friends.  Sear the chicken. Put it all out on the table.

Skill Level:  Freshman Level, but several steps and planning involved.  Must be able to organize thoughts and actions.

Cost:  $15 / 4-6 servings

Equipment:

Non-stick skillet

Meat Mallet / Tenderizer, if pounding chicken

Marinating dish or tupperware (large enough to hold all chicken breasts)

Ingredients:

3-4 large chicken breasts, pounded to 1/4" thickness and marinating

2 Tbls fresh oregano, chopped

Tzatziki-Mayo:

1 cup Greek Plain Yoghurt

2 Tbls mayonnaise

1/3 cup shredded cucumber

Salt and pepper

1 tsp Lemon juice

Condiments:

Feta Cheese, crumbled

Red Onion, thinly sliced

Cucumber, thinly sliced

Tomato, thinly sliced

Lettuce

Capers, optional

Vinagrette, optional

Sesame Buns, toasted with butter

Instructions:

Step A:  Make The Marinade & Pound The Chicken

--review blog Bandilicious Chicken Marinade

--add 2 Tbls of fresh oregano to marinade (or 2 tsp dried oregano)

--pound chicken to 1/4" thickness or slice large chicken breasts CAREFULLY in half lengthwise

--marinate for several hours

--let meat come to room temperature and pat dry before searing or grilling

Step B:  Make Tzatziki Mayo

--combine greek yoghurt, mayo, and cucumbers

--set aside

Step C:  Prep Condiments and Set The Table

--Slice and  plate all of the veggies

--toast and butter the buns

Step D:  Sear The Chicken

--if grilling or using a non-stick skillet, make sure the pan is 'HOT' with a little oil

--sear 1/4" chicken breasts 3-4 minutes on each side.

--leave the chicken alone while you are searing.  It should release from the skillet easily if properly seared.

Step E:  Assemble everything. Make good conversation.  Listen well.

--repeat again next week.

Veggie Power Wrap

Recent travel to Traverse City, Michigan and Fishtown, Michigan led to copying the fantastic Dill-Havarti-Veggie Wrap I tried from The Cheese Shanty Sandwich Shack...plus, our son, as weird as this sounds (and for whom this blog was written), loves salads.  Kinda odd, I know, but true.

This is a perfect way to grab a bunch of veggies and go! Sorry meat lovers, but if you've got to get your meat fix...quit whining...just add a few slices of turkey, ham, or whatever.

Top it off with a Sirachi-mayo and simple vinaigrette.
Filling, delicious, cheap, easy, convenient.

Really...you decide the on the ingredients and combos.  I'm just listing one of my fav combos since I'm trying to get in all the flavors of summer before "winter is coming".

Equipment:
Plate
Small mixing bowl
Fork
Knife

Ingredients:
Medium to Large Flour or Whole Wheat Tortillas, any kind you like
Hummus
1/3 cup of mayo
1 tsp of Sirachi Hot sauce

Your favorite leafy lettuce--Red, Green, Boston, Romaine type
Red and Yellow peppers
Tomatoes
Red or Green onions
Cucumbers
Watercress
Alfalfa Sprouts

Dill or Regular Havarti Cheese
Italian Vinaigrette

Instructions:
1. Definetely wash your hands on this one.
2. Preheat oven 350F degrees
3. Briefly warm your tortillas in the oven for 30 seconds. Optional if you are in rush.
4. Combine mayo and sirachi hot sauce in a small mixing bowl.
5. Spread hummus.
6. Add lettuce.

7. Start piling up the interior as you desire with other veggies and cheese.
8. Drizzle some of the hot mayo.

9. Add vinaigrette.
10. Wrap it all up and head out the door.  It's ready to eat!

Quick Cucumber Feta Tzatziki

To follow up on my recent blog: Souvlaki Summer Skewers, this next recipe is a staple when cooking Greek or Mediterranean fare: Tzatziki !

The only decision that you will have to make is whether or not to keep it "pure" with yoghurt, mint and cucumbers; or, if you want to add some variation with garlic, lemon juice, feta, tomato, red onion.
This is super easy, but add this to your pita pocket with chicken souvlaki, and you might as well be sitting in Santorini, Greece!

Equipment:
Mixing bowl
Fork, to mix

Ingredients:
1-2 Cups Greek Yoghurt
1-2 English Cucumber, peeled, seeded and diced

1/2 cup feta, crumbled

1 clove garlic, minced
1 Tablespoon Fresh mint sprigs, chopped (if saving money, skip)

1/4-1/2 red onion, chopped
Kosher salt
Fresh ground pepper

Instructions:
1. Wash your hands.
2. Prep  and chop your ingredients.
3. Combine feta, yoghurt, garlic, and spices in a bowl and mix.
4. Add cucumbers and red onions.
(Some recipes call for dicing the cucumber, laying them on paper towel and sprinkling with salt for a half hour or so to remove some of the water inside the cucumbers...you are welcome to do that...it just takes longer.)

5. Add to your favorite pita and grilled chicken souvlaki.

This can be made ahead and kept in an airtight container in the fridge, but it really isn't alot of prep, so make it fresh whenever you can!

Fourth of July.  Need some party favors. Decorations?