Tag Archives: kitchensurfing

Spicy Chicken Salad Banh Mi Sandwich

Chicken Salad Banh MiSpicy Chicken Salad Banh Mi Sandwich

A couple of weeks ago when I was at the lunch with Kitchensurfing, I had an open-faced, spicy chicken salad sandwich as the main part of the meal.  I was so inspired by this dish that I decided to try to re-create it at home, adding a few extra things that bring it closer to what I really like in a classic Banh Mi.  This combination really grabbed my tastebuds for a few reasons.  One of them, I think, is I’ve been increasingly drawn to more Asian-influenced tangy-spicy-fresh flavors lately, especially with this summer’s lingering hot spells.  Another might have been that this was just a great way to bring together a bunch of different textures, ones that vary from what I usually fix for myself.

Ingredients for Sandwiches

Spicy Chicken Salad Banh Mi Sandwich

Prep Time: under 30 minutes if you use already-cooked chicken

Serving Size: 4 sandwiches

Ingredients:

1/3 c. Mayonnaise

1 to 1 1/2 Tbsp. Sriracha

2 c. shredded Chicken (if you poach it yourself, add 30 minutes to the prep time for this recipe)

1/2 Lime, juiced

1/4 tsp. Salt

1 Tbsp. Cilantro, finely chopped

4 Mini-Baguettes (I used the Pan Bagnat from Hot Bread Kitchen) or other Vietnamese bread

1/4 oz. Country Pâté cut into strips or slices (I used the one from Brooklyn Cured)

1/4 c. Pickled Carrots and Radishes (see below*)

1 Cucumber, peeled in long strips with no seeds

20-30 Cilantro leaves

Assembly:
If you decide to poach the chicken, rather than using leftovers or buying it ready made, you can follow the directions here, and start off by preparing the chicken, as it will need to cool while you prepare the other ingredients.  You’ll use 1/2 of the chicken for this recipe.  If you already have cooked, shredded chicken on hand, start off by making the spicy mayonnaise.

Sriracha Mayonnaise

Add 1 tsp. of the Sriracha to the mayonnaise and then mix them together.  Taste to see if it is your desired spiciness level, remembering that some of the heat will be diminished when it the mayonnaise is combined with the chicken.  Add each additional tsp. until the mayonnaise is as spicy as you’d like it to be.  Mine reached a sort of light pumpkin color, which was at about the 4 tsp. point.

Spicy Chicken Salad

For the Spicy Chicken Salad, place the chicken in a bowl.  Pour over the lime juice and add the salt and cilantro to the chicken.  Toss gently to combine the ingredients.  Then, add about 1/3 c. of the spicy mayonnaise, leaving some to spread on the sandwiches.  Fold the mayonnaise into the seasoned chicken.  Taste.  Add more salt and a touch more lime juice, if desired.  The flavors should be creamy, with a hint of heat, and a lift of freshness from the citrus and the cilantro.

Spicy mayonnaise and pâté on sandwich

Cut the bread in half and toast each side.  Spread some of the spicy mayonnaise on each half of the toasted bread, and place the strips of pâté on the bottom half of the bread.  Pile 1/4 of the spicy chicken salad on top of the pâté.

Building the sandwich

Place a nice-sized pile of the pickled carrots and radishes on top of the chicken.  Put the sliced cucumber on top half of the bread and sprinkle several whole cilantro leaves on top that.  Put both halves together for the complete sandwich.  This bread also holds up well when the sandwich is prepared a bit in advance and kept wrapped in the refrigerator, which makes it ideal for packed lunches or picnics.

Spicy Chicken Salad Banh Mi Sandwich

Buon appetito!

*Kitchen Witch Tip:

Carrots and Radishes

I took the long way with this recipe, poaching the chicken myself and making the mayonnaise from scratch.  I also pickled the carrots and radishes about 24 hours in advance of making this dish.

Pickling Spices

After looking around on line, I just whipped up a quick pickling solution, put it in a jar, added the vegetables, and let it sit in the fridge.

Pickled Carrots and Radishes

I’m sure that it isn’t entirely the exact right way to make this, but the finished results were a slightly crunchy, tangy product that added some other spice notes and texture to the final sandwich.

Pickled Carrots and Radishes

Prep Time: 15 minutes, plus overnight to sit in refrigerator

Ingredients:

3 Radishes (preferably Daikon, but here I used what I had, which were the red ones)

2 Carrots

4-5 Allspice Berries

10 Black Peppercorns

10-12 Coriander Seeds

1 Star Anise

1 Tbsp. Sugar

1 Tbsp. Salt

1/4 c. Rice Wine Vinegar

1/2-3/4 c. boiling Water

Assembly:

Slice radishes into long, thin strips about 1/4 cm wide.  Peel the carrots and cut them in the same size.  In a glass jar with a tight lid, combine the spices with the sugar and salt.  Pour over the boiling water and then add the vinegar.  Stir to mix together and to make sure that the sugar and salt have dissolved completely.  Put the carrots and the radishes into the liquid and seal the jar tightly.  Let the jar cool for 10-15 minutes before placing it in the refrigerator to sit at least overnight.  This mixture should be consumed within a week, as it is not meant to be kept for long-term preservation.

Kitchensurfing and Lunch with The Breakfast Bachelor

Luncheon set up Ger-NisKitchensurfing – The Lunch Table

A couple of weeks ago, I had a chance to experience a relatively new gathering along the supper club/shared eating model called Kitchensurfing.  There’s a few of these types of web-driven companies that have popped up recently that aim to bring together folks around the communal experience of sharing food, something that sometimes gets lost in the take-away, eating-over-the-sink, cereal and/or toast for dinner wave that many of us fall victim to with our busy work and social lives.  One of the people in my cooking course is involved with Kitchensurfing and arranged for me to participate in a lunch being held at Ger-Nis, a culinary education space in Gowanus, Brooklyn, that was prepared by The Breakfast Bachelor.

The Breakfast Bachelor – Alexander Testere

With Kitchensurfing, would-be clients can locate culinary resources in their city that suit their cooking and budgetary needs.  The site has been live for about six months now.  For the moment, the service is active in New York, Berlin, and Richmond, Virginia.  The founders are currently in the process of rolling this out to several other cities as well.

Strawberry-Thyme Soda

This is an easy and convenient way to put together a dinner party without you, the host, having to prepare everything for your guests, and you can fix the price for the meal in advance, working with the chef, based upon the rates that are advertised on the website.  Clients provide the space for the event.

Arugula Salad with Red Onions, Grapefruit, Orange, and Citrus Dressing

For this luncheon, I got together with other self-employed/freelance folks on a weekday to enjoy a light, three-course meal and some interesting conversations that ranged from the eating habits of millennials to the culture of start-ups and working with reclaimed wood to create new salable products.   The summery, herbal Strawberry-Thyme Soda that Alex had created to go along with the meal fit perfectly with the light banter around the table as the guests got to know each other and discussed their businesses.  A peppery, citrusy salad started off the meal on a refreshing note.

Open-Faced Chicken Salad Sandwich with Spicy Mayo, Cilantro, and Pickled Carrots & Cucumbers

For our main course, the chef had fixed a dish that he explained was “a bit of both” a knife and a fork food, when guests inquired as to how to eat it.  This banh mi-inspired creation had a light heat alongside of tangy vegetables and cooling cilantro.  During the lunch, I had the pleasure of speaking with Chris Muscarella, one of the founders of Kitchensurfing.  He said their impetus was to serve as a resource to put together eaters and chefs.

Chocolate-Cinnamon Babka with Raspberries & Whipped Cream

As we talked more about how their chef-eater matching model work, we broke into the chocolate-filled dessert pastry, scooping up plump, sweet raspberries and bits of luscious, fresh cream.  For the moment, he explained between taking bites of this sweet conconction, they are renting out the space at Ger-Nis, which gives them a physical location for holding classes and meals, but the fact that events can be put together anywhere anyone has a space just by linking them to a chef is really the core of what they do.  Their database is still growing, but they already have chefs who are willing to travel to different locations wherever there is an audience of consumers.

Kitchen space at Ger-Nis

I really enjoy the whole process of organizing a dinner party from the menu planning to the guest list to (albeit a lesser extent) the clean-up stage; however, I know that many people do not like doing this and find entertaining to be a tedious and daunting task.  Kitchensurfing seems like a terrific alternative for those who would like to host their friends at home or even in another space but who don’t want to have to prepare all the food themselves or to have it more formally catered.  The array of chefs in the database also means you can reach outside of your culinary comfort zone and host a party that features a cuisine that might not be in your particular cooking repertoire or even possibly include a short cooking demonstration for your guests in addition to the meal.

Buon appetito!