I’m going to Portland in a few fast weeks and I am previous excited! I’ve my dentist and optometrist appointments all lined up, and I’ve acquired a tips of points to restore at my residence. I do know that these points don’t sound considerably thrilling, nevertheless nonetheless — I’m truly stoked to be heading residence for a few days!
I’m significantly excited on account of the ultimate time I was in Portland, I was in town for Feast. I didn’t get a possibility to run any of the boring errands I listed above on account of Feast was kinda/sorta crazy/hectic. Don’t get me improper, I beloved every minute of it! Because of what’s to not love? It’s an unbelievable meals competitors hosted by my mates at Little Inexperienced Pickle and Bon Appetit journal. And together with celebrating Portland’s (already rockin’) native meals scene, completely different truly superior cooks from throughout the nation fly into the city to prepare dinner dinner delicious meals for Feast too!
One amongst my favorite events at Feast is the Sandwich Invitational. Take into account it as a big picnic the place the simplest cooks can be found and make you all the sandwiches it’s possible you’ll in all probability eat. I noticed I certainly not shared my footage from remaining yr, so proper right here we go:
From the very best to the underside:
- A crispy pulled pork sandwich with smoked oyster mayo and cabbage slaw on ficelle bread by Portland chef Ken Forkish (of some of my personal favorite consuming locations in Portland, Ken’s Artisan and Trifecta Tavern)
- A kimchee-brined pork burger with sambal mayonnaise, American cheese, and a pickle slaw by Portland chef Dustin Clark (beforehand of Portland gems Wildwood and Besaw’s)
- A pulled pork grilled cheese sandwich with Gouda and a spicy pepper relish from Chef Ben Ford of Ford Filling Station fame in Los Angeles (and Harrison Ford’s son, apparently!)
- A bulgogi membership sandwich modeled by my good good friend Rachel and created by Chef Han Ly Hwang of Kim Jong Grillin’, a so much beloved Portland meals cart
- A hand-crafted Shake Shack slider by Chef Michelle Lopez of Hummingbird Extreme
PS — that is Erlend modeling the sliders. My arm simply is not that bushy. Or white.
Shake Shack doesn’t at current have a location in Portland, so I was wanting to try to recreate them for all my mates there who’re missing out (precise communicate: I am packing Martin’s Potato Buns in my fancy new suitcase). Apart from halving the recipe to make slider variations, I adopted Kenji’s recipe on Extreme Eats proper all the way down to a tee and was impressed by how appropriate it was. I had effectively made a Shackburger at residence! I’ve included the instructions underneath, nevertheless truly, it is best to attempt Extreme Eats for the whole story. Benefit from!
Bonus Monitor — Proper here’s a {photograph} of me and my mates Celeste and Molly (who you guys most likely already know!) on the Sandwich Invitational afterparty (appropriately often known as “Pork of Ages”):
moreover featured:
Some maker’s notes:
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- To me, Shake Shack tastes like Shake Shack because of the burger bun. Shake Shack makes use of sandwich buns from Martin’s Effectively-known Pastry Shoppe, a Pennsylvania Dutch mass bakery that specializes in potato buns. Definitely, there’s nothing pretty like them — they’re mushy and squishy, however hearty ample to hold a juicy patty of meat. They’ve an unmistakeable sweetness and pale yellow color very like brioche. In case you keep inside the East Coast, you can purchase them at nearly every grocery retailer. For everybody else, you can get them organized on-line (like Steph did!). I used the dinner roll choice to make these sliders!
- Shake Shack burger patties are made using a “smash and scrape” technique. The meat is first patted proper right into a disk, sooner than being positioned on a particularly scorching griddle and being smashed with the once more of a spatula. The patty is then “scraped” off when it’s time to flip. The trick proper right here is to utilize a well-seasoned nonstick pan (I used my trusty Finex skillet) and not an extreme quantity of oil. According to Kenji, you want the meat to remain to the pan in order to acquire its flat, sheath-like, and practically crispy crust.
For the Shack Sauce
(makes spherical 3/4 cup sauce)
For the Shake Shack Sliders
For the Shack Sauce
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Throughout the pitcher of a standard blender (or a medium bowl with extreme sides if using an immersion blender), combine 1/2 cup mayonnaise, 1 tablespoon ketchup, 1 tablespoon yellow mustard, 4 slices kosher dill pickle, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and a pinch of cayenne pepper. Combine until clear. Change to a ramekin and put apart.
For the Shake Shack Sliders
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In a cast-iron skillet, soften 2 tablespoons salted butter. One after the opposite, griddle 8 opened Martin’s Potato Dinner rolls until both aspect get good and toasted, by placing the inside of the sandwich bun down on the butter and cooking until it’s a good golden brown color. Put apart on a wire rack, opened and in a position to receive a patty.
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As quickly because the buns are toasted, put collectively the cast iron skillet for the burger patties. Use a wadded up paper towel to brush any leftover butter all through the cooking flooring of pan. Pour 1/2 teaspoon vegetable oil inside the center of the skillet and rub all through the cooking flooring of the pan. Place over medium-high heat until merely beginning to smoke.
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Whereas the pan is preheating, make the burger patties. Variety the meat into 8 equal disks about 1 inch tall and 1.5 inches in depth. It will possibly seem small, nevertheless that’s okay! They’re sliders, and in addition you’re going to be smashing them down. Season both aspect generously with kosher salt and freshly flooring black pepper.
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Working one after the other, place one patty in the midst of the skillet (which, at this stage, must be VERY scorching). Using the once more of a heavy, flat spatula, press down on the patty to kind a 2 to 3-inch spherical patty, making certain to be careful and by no means let it stick to the underside of the spatula. Put together dinner until a crisp brown crust has formed, about 1 to 2 minutes.
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Scrape the patty from the skillet, and flip. Prime the patty with one quarter of an American cheese slice. Put together dinner until the cheese is melted, about 1 minute longer. Change the patty to one in all many prepped Martin’s Potato Dinner rolls, placing the patty on the bun bottom facet. Unfold about 1/2 tablespoon of Shake Shack sauce on the very best facet; place a slice of tomato and some lettuce on the patty. Shut the sandwich and luxuriate in immediately!
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Repeat steps 4 and 5 for any remaining patties and dinner rolls.