Category Archives: Shameless Self Promotion

Shameless Self Promotion Number 4 Billion

Which is bigger, the sun or that bun in your hand?

The solar center is a sandwich, with a shine that outbrights other spinners in the galaxy. Now and then one must turn away or be blinded, so yes, make your lunch a taco today. Tomorrow you will be back, basking in a sandwichy glow, dabbing a mayonnaisey magnetic field from your lips. 

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Photos by Scott Suchman. Styled by your favorite sandwichstronaut – me!

Our global orbit is around sandwiches. No matter how far out your planet, it will eventually be drawn, by a force beyond its strength, back to a sandwich. Count on it. For at least another five billion years. 

 

bmore-mag

Lambie Lambie Bo Bambie

Banana fana fo fambie
Fee fy mo mambie
Lambie!

Lambstrami is the the name of the game and, pssst, somebody needs to be talking about this sssstuff. One hasssshtag mention on the Twittossssphere, one recipe in Googleversssity, one blogpossst at MLA, dat’sss about it.

What gives? This sandwich does. It gives good. Lambstami, people!

Aussie Lambstrami Reuben  - Version 2

Photo by Renee Comet
Styling by Yours Truly

This lambstrami was made in Virginia, by an outfit that is outfitted for commercial production. Can I share their information with you? No, I cannot, because I do not have it. Frowny face.

I can tell  you this: strami is a beautiful thing, created through brining and smoking, two brilliant meat transforming techniques. Good lamb/pastrami has the power to elevate one’s faith in humankind. Velvety, fatty, spiced, smoked and sliced. A slippery slope for the cheese melt. Sliver, slice, slab, slob. Lamb slam!

Speaking Meat

The Allusionist

Here’s a game word, sponsored by Hello Fresh. Right, game as in the genre of meat is so called because it was obtained through the game or sport of hunting. This history lurks in the word ‘venison’, which evolved from the Latin ‘venari’, to hunt, through the Old French ‘venesoun’, which meant the meat of a large game animal. There’s the clue as to why the animal is called a deer until, upon the point it’s being eaten, it’s venison. Same with cows and beef, pigs and pork, sheep and mutton. The words for the creatures in their living state are the Anglo-Saxon ones; the meat words originated from French. After the Norman invasion of Britain in 1066, there came a few hundred years in which the aristocracy were speaking French, and they were the ones who could afford to eat the meat.
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Photo by Renee Comet, styling by me, for Meat and Livestock Australia

When I think of sheep and lamb I do not think of hunting. Wrong! Just look at the Wild Sheep Foundation website. Does this give me pause when it comes to eating domesticated lamb? Hell yeah it does. My conscience says, hell yeah, pause and note the life that became your food. My conscience says, if I am not taking a minute to clear my head of all else, to bow down to miracle of life, then I should not be eating meat.

This is what the WSF has to say in its mission:

Vision
To be the best managed, most respected and most influential conservation organization in the world, for the benefit of all stakeholders and wild sheep worldwide.

Purpose
To Put and Keep Sheep on the Mountain™

Mission
We enhance wild sheep populations, promote professional wildlife management, educate the public and youth on sustainable use and the conservation benefits of hunting while promoting the interests of the hunter and all stakeholders.

Values
Honesty
Teamwork
Accountability
Integrity
Positive Attitude
Stewardship
Respect for others
Respect for wildlife
Loyalty
Hunting Ethics

 Got it. Words to live and eat by. Take note of your position on the food chain. And remember, above all else, pause and ENJOY EVERY LAMB SANDWICH. That lamb gave its life for your nourishment and pleasure.

Braaaaavo.

Shameless Self Promotion Number One Meatball

“One Meatball” is a song my family sang after dinner when I was a kid, with my sister on guitar. We did that, sang around the table, which sounds so archaic now. It breaks my heart to think how earnest my parents were and heartfelt too. The folk revival took place in our house, too, with one sister playing banjo and one guitar, and with all of us singing songs after dinner – the Weavers and Josh White and Pete Seeger. It embarrasses me to think about it, while simultaneously filling me up with warmth and nostalgia.

The song, “One Meatball” seems funny, but it is not. It’s sad actually, particularly now when many who have enough have SO much and those who do not have SO little. Growing up we lived in that in-between – frugal and in lots of company. The camaraderie of it felt very safe to me as a child and I wonder, does my child feel safe that way, in this world now? I hope so, but think not.

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Photo by Renee Comet and styling by me for Meat and Livestock Australia for Home Chefs

These meatballs, should you have a piece of bread or, even better, a nice crusty roll, would make a killer sandwich. Slop the sauce all over the place. Your napkin and shirt will be wrecked and your mom will want to kill you!

The song has an interesting story and you can read about it here if you like. Put on your modest face and read. I did and am the richer for it.

Lamb Feta Meatballs with Rich Tomato & Olive Sauce
Yield: 4 servings  
Portion Size: 4 – 2 oz Meatballs  
Alternate cuts:    
     
Amount Prep Ingredient
2#   Australian Ground Lamb
3 each   Large Eggs
1 ½ cups   Breadcrumbs
¾ cup crumbled Feta Cheese
½ tsp   Red Pepper Flakes
2 each minced Garlic Cloves
2 T chopped Parsley
2 T chopped Mint
1 each zest only Lemon
TT   Salt
TT ground Black Pepper
As Needed   Olive Oil
Tomato Sauce    
2 T   Olive Oil
2 each finely sliced Shallots
4 each crushed Garlic Cloves
2# canned, chopped Tomatoes
2 T chopped Thyme
¼ cup Pitted Green Olives
¼ cup Pitted Black Olives
½ tsp   Superfine Sugar
     
Method of Preparation    
1.     To make meatballs, mix all ingredients very well until mixed thoroughly. Set aside for 30 minutes in refrigerator.
2.     Roll meatballs into 1.5 inch balls, using hands dipped in warm water to avoid sticking.
3.     Heat olive oil in a large, heavy bottomed saucepan over medium high heat.
4.     Sear off meatballs in batches until browned on all sides. Place meatballs on an sheet tray and set aside.
5.     For the sauce, heat the oil in a heavy bottom pot over medium heat and sauté the shallot and garlic for 5 minutes or until the shallot is translucent.

6.     Add the canned tomatoes and thyme and reduce the heat to low.

7.     Simmer for 30 minutes or until the sauce comes to the boil, stirring constantly to avoid sauce sticking and burning.

8.     Once sauce is at desired consistency, add olives and then season accordingly and add sugar. If sauce is too acidic add a little more sugar.

9.     To serve, cook lamb meatballs in 350°F oven for 6-8 minutes or until cooked.

10.  Heat sauce and then add meatballs to sauce.

11.  Serve in pot or serving dish, garnishing with freshly chopped parsley and lemon wedges.

Shameless Self Promotion Number Ad Infinitum

Those who know me know I love to talk, sometimes to the point of – upon later reflection – mortification. Well, someone’s got to do it, so those of you who handle social awkwardness in other manners – wisely reticent, for instance – can a) relax and b) have someone to tease.

My friend and neighbor, writer/producer/director, Mike Sobola, took advantage of my personal affliction – no resistance here – and interviewed me for his terrific new podcast, Stay Relevant. A key element in staying relevant is staying on top of the worldwide sandwich scene or course,  a topic we cover on Stay Relevant. 

We have a sort of toaster weathervane atop our house. Mike’s standard greeting for Teddy? “Been making toast on the roof?”.

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Don’t break your arm patting your own back.

Well now, this was a fun letter to receive!

December 12, 2014

Hi Lisa,

Yesterday in NYC at a morning banquet, FOLIO announced the winners of the 2014 Eddie and Ozzie Awards. The winners comprised some of the biggest and most influential titles across the entire publishing spectrum, from b2b to consumer, association/non-profit to regional to apps and websites.

Washingtonian took top honors for best COVER DESIGN (consumer- under 250K circulation) for our June 2014 Burger cover! I just wanted to reach out and say thank you for your help in making this cover a winner!

It truly takes a village to create an award-winning magazine like ours, and I’m blown away by the dedication of so many people to consistently put out such a great product.

Thanks!!
Diane

Diane Rice
Photo Director
Washingtonian Magazine

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Shameless Self Promotion Number 140 Degrees F

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It’s always a blast to create photos for the Food Network with the well-oiled machine of  Sara Levine RosenblumRenee Comet, Audrey Weppler, Carolyn Robb Schimley and Steve Redfearn. We work hard and produce a lot of pictures. And we have a lot of fun along the way.

For me it’s a treat to work with current recipes, to see what’s going on in the TV land of cooking, and to feel as though I am contributing in some way to getting people into the kitchen.

Jeff Mauro’s sandwich recipes raised all our eyebrows, as well as the numbers on our scales. Did that slow us down for a nano-second. Um, no. In fact, I wish I’d thought of the mac and cheese sandwich. Could I offer you a little pasta with your bread. Um, yes.

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Crunchy Fried PB and J

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Mac and Cheese Grilled Cheese with Bacon Two Ways

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All-American Down-Home Patriotic Meatloaf Sandwich

All photos by Renee Comet

Buttoned Up DC Goes Extreme

Shameless Self Promotion Alert

washingtonian_F_985Photo by Scott Suchman, Styling by Yours Truly

The Washingtonian’s 25 Best Burgers was created a while back but I failed to post it here. Extreme oversight.

Traipsing around town, the photo crew – Michael Goesele, Diane Rice, Scott Suchman and me – took pictures at several hamburger outfits. Ray’s Hell-Burger,  Red Apron Butchery and Food Wine & Co were all in the running, on what criteria I do not know. They all make damn fine burgers.

The extremist burger I have styled to date was a jaw-dropper, although to wrap your mouth around it would require the engineering of a snake’s lower jaw. Extremely wide opening for eating things larger than one’s own head. Yuck, who would want to? Well, say you did, this burger was a humdinger.

Two disks of macaroni and cheese, breaded and fried, surrounding a lobster cake, cheese-topped beef burger, lettuce and tomato. What’s with the dinky salad, buried and wilted? Were it up to me I might have included a couple fried green tomato slabs. If you’re going extreme, go extremely extreme, say I. Brown, brown, brownish orange, orange, orangish brown, top to bottom, dripping and crispy.

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Now This is How You Slice It

NoVa Cover

The
Bubba Mike Sandwich
Is an
Oversized Sandwich with 1/2 lb. of Pulled Pork and a Texas Sausage Link, topped with Cheese Sauce, Creamy Coleslaw, and Original BBQ Sauce.
Find it at
Sweet Fire Donna’s.

Photo by Jonathan Timmes and Styling by Moi
Sandwich Saga in Northern Virginia Magazine
It’s a righteous reference.

It’s been a while since we were there and I’d forgotten the details on this legendary sandwich. To refresh my memory I called proprietess Donna and she gave me the Dagwoodian details.

Originally, Donna wanted to name her sandwich spot Bubba Mike’s, after her husband. He’s a Mike, all right, but he wasn’t comfortable being quite so publicly honored. They settled on Sweet Fire Donna’s.

When creating the menu Donna had her heart set on something mammoth, gargantuan, a “big mouth” sandwich.  The pulled pork, Texas sausage, cheese sauce, slaw and bbq sauce combo came to be. Perfect, she thought, but what to call her creation? Of course, she had just the name up her sleeve. The Bubba Mike!

“There’s a guy,” she told me, “who eats it three times a week.” She paused. “For lunch.”

A Winning Hand

So many sandwiches in  all our pasts. What do we remember and can we choose? I think yes. The cards you were dealt are played, for heaven sakes. Do you remember them as winners?  Color me Dr. Norman Vincent Peale. Geez, yeah, every Reuben was the best Reuben ever!

In an effort to increase the odds of winning, pick a hand that includes the Four-Meat Grinder at Stachowski’s, the Chicken Shawarma at Shawafel, a Meatball Sub at Red Apron Butcher, Bayou Bakery‘s Muff-A-Lotta…

Eat slowly, let the memory imbed, rejoice in your good fortune, live in the past positive and the present perfect. All so perfectly imperfectly handfilling.

Washingtonian Sandwiches Page 1

Renee Comet took the pictures of these sandwiches and I did the styling. All day long the studio door swung wide and in would swing sandwich upon sandwich upon fantabulous sandwich.

Yow, those wiches were good. Every one a winner. Trophies all around, people! Did I remember to thank my lucky stars for work, worthwhile and wonderful work? Yes. Sandwiches past, present and future, deal me in.
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