National Sandwich Day…yum!

November 3 is now hailed as National Sandwich Day.

An appropo time to launch our chef’s corner. A pleasure to introduce our contributing gourmand, Chef J. Jackson–Mr. Foodtastic. Premiering a fabulous sandwich for National Sandwich Day…something he calls “The Elvis” A modern day spin on the classic Monte Cristo. Think…comfort food with chic panache.

THE ELVIS

Ingredients

(2) Slices of Challah bread

(1) ripe banana

A jar of your favorite jelly or preserve

A jar of your favorite peanut butter

1 tbsp of butter

1 egg

1/2 cup of milk

1 tsp of vanilla extract

1 tbsp cinnamon

1 tsp fresh ground nutmeg

1. Gather your ingredients.  There is a saying in professional kitchens around the world: mise en place.  It means “everything in place”.  There is nothing worse than scurrying around trying to find the next ingredient. Even though this is just a sandwich it’s a good habit to get going.


Mise en place! In a shallow bowl whisk together the milk, egg, cinnamon, vanilla and nutmeg. Twist – swap the vanilla for almond extract and or use cinnamon sugar instead of just cinnamon.

Begin to melt the butter in the skillet over medium heat. Submerge (not dunk) your bread in the milk mixture.  Let the bread get fully coated.

Place (don’t drop) both pieces of bread in the skillet. Cook bread on each side for approx. 2 minutes or until brown. Let cooked french toast cool for a bit before handling.

Put peanut butter on one side of one piece of bread.  Repeat with the jelly. Peel the banana and slice down the middle lengthwise and then crosswise. Place two pieces of banana on the jelly side and cover with the peanut butter side down. Prepare yourself for an experience unlike no other. And now meet Mr. Foodtastic…

ChefJackson, a name that has become synonyms with great food, is a successful caterer based in Washington, D.C., Jackson has created his own personal style by mixing his love of food with that of techniques from some of the best chefs in the country and beyond.

Forced into the kitchen at an early age by an overworked single mother, his first experiences in the kitchen were not memorable.  Despite early meals of burnt eggs, raw turkeys and rock hard cookies, he chopped, mixed and sautéed his way into great cooking.After stints in 4-star hotels as a catering manager, Jackson devised the perfect recipe for success: Entrée Metropolitan. www.entreemetropolitan.com He created his Washington, D.C-base Catering and Event Planning firm in 2008 to cater to the needs of those who wanted great food with panache. The mission is simple to “make my love for food contagious.”

Today, Entrée Metropolitan enjoys catering to Grammy award-winning artists, politicians, the nation’s elite and food lovers throughout the country and abroad.

Jackson’s rise through the culinary ranks began at the world famous Ben’s Chili Bowl in the nation’s capital.  As a line cook, he learned first-hand through sweat equity what it takes to make it work. He catapulted into food and beverage management at the 4-star Park Hyatt in Washington, D.C.  Under the tutelage of acclaimed Chef Brian McBride, Jackson learned the secrets to the highest standards in food.  
On the 1st annual National Food Day, Jackson introduced his food adventures with the blog, “Foodies and Fatties”. 
@foodiesnfatties  
If it’s on the menu…the Menu Shoppe has it covered
America’s leading source for restaurant menu covers

  



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