Friday, June 14, 2019

Get Ready: Banh Mi All Beef Smokies



This is a sponsored post. All opinions are mine. And, as usual, I will only write about products that I really love! 

Those coveted summer days are finally upon us and I couldn't be happier! Oh how lovely it is to just sit in the sun, feeling the warmth on my face, lighting me up from the inside out. I can't believe how it's already the middle of June, and there are only a few months of these glorious days ahead of us. Time, it goes. So, promise me that you'll make these next few months the best ever, okay? Eat things that make you happy. Get outside and do something that makes you sweat. Travel places you've always wanted to go but never had time. Make the time. You won't regret it. Invite your pals over for food off the grill. Drink cold drinks. Tell stories until the stars come out.




I've partnered with Grimm's Fine Foods this summer and I'm going to share with you five delicious recipes perfect for enjoying the best of the season. Always gluten, lactose and soy free, with no MSG added, Grimm's products are made in Canada with no fillers or bi-products. When it comes to sausages of any sort, I'm pretty picky, but Grimm's flavour and quality are top notch. One bite, and you'll be able to tell you're eating a really great sausage!




The first recipe out of the gate is the classic smokie, but dressed up banh mi style. There's a spicy Sriracha mayo, quick-pickled carrots, lots of crunchy veg, bright cilantro, and a little heat from the sliced jalapenos. The star of the show is the grilled Grimm's All Beef Sizzlin' Smokie, nicely nestled in a fresh panini bun. There's a little bit of everything here: crunch and crust, sauce and spice, heat and sweet. Be sure to prep the pickled carrots at least one day in advance, but they are so good you'll want to have a jar in the fridge all summer. Other than that, the prep is simple, which is what we want with summer food. We also want to shape, create and design food that is a little bit above the ordinary. Ketchup and mustard are okay on our smokies, but when you amp up the flavours with simple ingredients like I did here, the results are anything but ordinary!




So, get out there and own your grill! Get creative and play with your food a little bit. It's summer, after all!



Banh Mi Smokies 

Quick Pickled Carrots:
3/4 cup vinegar (rice vinegar if you have it, otherwise plain white is fine)
2 Tbsp granulated sugar
1 tsp salt
1/4-inch slice fresh ginger
1/2 pound carrots, cut into matchsticks
Siracha Mayo:
3 Tbsp mayo
2 tsp Sriracha
1/4 tsp garlic powder
The Rest:
4 panini buns, or one fresh baguette sliced into 4 pieces
2 mini cucumbers, sliced in quarters lengthwise
4-5 radishes, thinly sliced
1 jalapeno pepper, thinly sliced
4 grilled Grimm's All Beef Sizzlin' Smokies
1/3 up fresh cilantro leaves

1. To prepare the carrots, combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add the slice of ginger. Cover and let the mixture infuse while you slice the carrots.
2. Pack the matchstick carrots into a clean 1 pint (500 mL) jar. Pour the brine over the carrots and seal the jar. Allow the carrots to cool completely at room temp and then place in the fridge. Pickle for about 24 hours before eating, but if you can't wait that long, then an hour or two is fine.
3. Stir together the ingredients for the Sriracha mayo and set aside.
4. To assemble the smokies, spread some Sriracha mayo on each side of the bread. Top with the cucumber, radish slices, some pickled carrots and a few jalapeno slices. Nestle in the grilled Grimm's Smokie. Top with cilantro leaves and serve immediately. Serves 4.



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