Tag Archives: sriracha

Vietnamese Style Beef Kebabs with Sriracha Dipping Sauce

I had some ground beef in the freezer that I needed to use for one of our weekday meals, and I really wanted to try something different with it. I started browsing around for recipes, which usually means hitting something like “ground beef recipes” on Google, and going to Images to see what catches my eye.  I saw some kebabs and went to a reliable source for a recipe, that usually means Martha Stewart, or Simply Recipes.  I used Martha Stewart’s recipe as a guide line, using my own ground beef mix to make meatballs. These kebabs are pretty easy to make, and they were ready in no time. For those of you with kids, I am happy to report that it is a kid friendly recipe, if you leave the Sriracha sauce out of it. They can dip their kebabs in regular tomato sauce, and they love the idea of eating from a stick.

Tip: My wooden skewers burnt a little bit under the broiler. Even though I knew I should coat them with vegetable oil… I forgot. Coat yours with vegetable oil and that should keep them from burning too much.

Helga

Vietnamese Style Beef Kebabs with Sriracha Dipping Sauce

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BLT Fried Egg Sandwich

In Guatemala, lunch is the big meal of the day. For dinner most of us have soup, sandwiches, or the “chapin dinner” which consists on scrambled or fried eggs with beans. At home, we usually have sandwiches and when we’re really hungry I’ll make something like this BLT Sandwich.  This is simple and very satisfying; I like to give it an extra kick by  putting some Sriracha on it (I put this stuff on everything!)

My only advice for this sandwich, is you have to try to slice the tomato and avocado as thinly as you can. That way, you won’t get an overly thick sandwich which will be impossible to bite on without making a mess.

BLT with Fried Egg

BLT Fried Egg Sandwich

Makes 1 sandwich
A The Foodies’ Kitchen Original

Ingredients:
4 thick slices of bacon
2 thick slices of rustic white or whole wheat bread, toasted and hot
1 tablespoon mayonnaise
2 tomato slices
2 leaves of butter lettuce, or spinach
1/2 an avocado, thinly sliced
1 teaspoon unsalted butter
1 large egg
Salt and pepper, to taste
Sriracha (optional)

Procedure:

  1. In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
  2. Spread the mayonnaise on one slice of toast, then top with lettuce, bacon, tomato and avocado.
  3. In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat,  until crisp around the edge, about 4 minutes; the yolk should still be runny.
  4. Slide the egg onto the lettuce; add salt, pepper and sriracha, if you’re using it. close the sandwich and eat right away.

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg

BLT with Fried Egg