Ep 5: Good Bread Matters

Frank’s business partner Chef Jan Kratzer spent all day baking fresh hoagie rolls at his bakery, LoDough, and Frank has been tasked with making them shine. Classic beef tartare and blackened Mahi Mahi sandwiches are on the menu as Jan shakes up a cocktail and long-time Bonanno friend & industry veteran Tyler Winterholler reaps the benefits of a fun challenge.

Watch Episode 5 Here!

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Beef Tartare
Serves 4

Ingredients

¼ cup Extra virgin olive oil 

1 Baguette

1 lb Prime, center cut Filet Mignon, finely diced 

“Frank’s Aioli” (Recipe below)

Process

  1. Mix the diced beef and “Frank’s Aioli” together.

  2. Divide mixture amongst four plates.

  3. Drizzle extra virgin olive oil on top.

  4. Serve with sliced baguette.

Frank’s Aioli
Yields 1 Cup

Ingredients

1 Tbsp Dijon mustard

1 Tbsp Worcestershire sauce

1 tsp Hot sauce

Salt and pepper to taste

8 Cloves garlic, minced

1 cup Kewpie mayo

2 Tbsp Pickles

1 Shallot, finely diced

4 Anchovies, minced

Process

  1. Whisk all ingredients together.

Blackened Mahi Mahi Sandwich
Serves 2

Ingredients

Remoulade (Recipe below)

Iceberg lettuce, shredded 

1 Tomato, sliced

2, 6oz Portions mahi mahi

¼ lb Butter, room temperature

2 Tbsp Blackening seasoning
2 Hoagie rolls, preferably 6 inches long

Process

  1. Place a  large griddle pan on the stove over medium high heat.

  2. Brush one side of each of the fish filets with butter, then liberally coat the buttered side with blackening seasoning. 

  3. Place the buttered, blackened side of the fish onto the skillet, cooking for about 4-6 minutes (there will be smoke).

  4. Flip the fish to the other side, cook for 4 minutes

  5. Cut hoagie rolls in half, brushing the inside with the remaining butter. Place the bread on the hot skillet, butter side down. Crisp up bread until the buttered side is golden brown. Remove bread and fish from the skillet.

  6. Spread remoulade on both the top and bottom of the bread, adding lettuce then tomato then fish then top with the other half of the bread.

  7. Cut the sandwich in half and serve.

Remoulade
Yields ¾ Cup

Ingredients

1 Tbsp Hot sauce

1 Tbsp Dijon mustard

Salt and pepper to taste

½ cup Kewpie mayo

1 Tbsp Capers, chopped 

1 Tbsp Lemon juice

Process

  1. Mix all ingredients together.

BUZZED

Jan’s Blackberry Sage Spritz (Beef Tartare Pairing)
Yields 1 Drink

Ingredients

2 Sage leaves 

1 Lemon

Ginger beer or sparkling wine

1 cup Blackberries, setting a few aside for garnish

1 tsp Honey

1 cup ice

Process

  1. Muddle blackberries and strain the juice into a shaker over ice.

  2. Pour in honey, and place one sage leaf on top of the mixture.

  3. Shake it all up, and strain into a cocktail glass over ice.

  4. Top with sparkling wine or ginger beer, garnishing with fresh sage and two blackberries.

Blackened Mahi Mahi Sandwich Pairing:

Great Divide Brewing- Hazy IPA - New England Style IPA

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Ep 6: The Whole Enchilada

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Ep 4: Slurping Allowed