EDIBLE RADIO: SAVEUR'S THE NEW CLASSICS, SANDWICHES AND SPICE RUBS WITH HELEN ROSNER

covernewclassicsKitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley is joined by Helen Rosner. Helen is an editor, writer and photographer. She is also a contributing editor at Saveur magazine, where she was responsible for wrangling over 1000 recipes into the book: The New Classics Cookbook.

In this action-packed podcast, Mary and Helen cover home-made spice rubs and blends, including a fresh poultry seasoning that will change how you cook chicken. Then they discuss the similarity between sandwiches and home construction, get salty discussing the classic dish: Sh** On a Shingle, the relatively unknown Schnitzel and the perfect Italian Beef Sandwich.

Recipes for Homemade Fresh Poultry Seasoning and Schnitzel below.

%CODESUBROSNER%

 

Homemade Fresh Poultry Seasoning

Our fresh poultry seasoning blend puts the jarred stuff to shame. This pungent, lively mix leaves out salt, so you can add it directly to turkey, stuffing, or chicken without fear of overseasoning.  

MAKES ABOUT ½ CUP

  • 3 tbsp. finely chopped thyme
  • 3 tbsp. finely chopped rosemary
  • 3 tbsp. finely chopped sage
  • 1 tbsp. finely chopped marjoram
  • ½ tbsp. freshly ground black pepper
  • 1 tsp. celery seeds
  • 1 tsp. freshly grated nutmeg
  • 1 tsp. ground ginger
  • 1 tsp. smoked paprika

Combine thyme, rosemary, sage, marjoram, pepper, celery seeds, nutmeg, ginger, and paprika in a bowl or jar and mix well. Store in an airtight container in the refrigerator for up to 3 days. 

  

Schnitzel Sandwich

Serves 4

Schnitzi Schnitzel Bar, in Brooklyn, New York, makes nine different types of schnitzel—a breaded chicken sandwich popular in Israel and in Orthodox Jewish enclaves in the U.S.—and serves them with 13 varieties of homemade sauce. This recipe is an adaptation of the restaurant’s chile-flecked “Spanish” schnitzel, one of its most popular variations. 

Edible Pioneer Valley note: Don't get discouraged by the number of ingredients and components listed. The sauces can be made ahead or you can substitute other sauces and spreads of your choice.

FOR THE PESTO SAUCE

  • 61⁄2 cups packed fresh basil leaves
  • 3⁄4 cup plus 2 tbsp. extra-virgin olive oil
  • 3 tbsp. pine nuts, toasted 
  • 3 cloves garlic, peeled
  • Kosher salt and freshly ground black pepper, to taste

FOR THE RED CHIMICHURRI SAUCE:

  • ½ cup extra-virgin olive oil
  • ¾ cup roughly chopped roasted red bell peppers
  • ¼ cup distilled white vinegar
  • 1½ tbsp. kosher salt
  • 1 tbsp. red wine vinegar
  • 1 tbsp. sweet paprika
  • 1 tbsp. finely chopped oregano
  • 1½ tsp. crushed red chile flakes
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. ground cumin
  • 3 cloves garlic
  • 1 bunch flat-leaf parsley

 FOR THE SCHNITZEL

  • 4 cups flour
  • 8 eggs, beaten
  • 4 cups dried bread crumbs
  • 1⁄2 cup crushed red chile flakes 
  • 12 1⁄4′′-thick chicken cutlets
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄4 cup canola oil
  • 2 medium onions, thinly sliced lengthwise 
  • 4 12′′ French baguettes, split
  • Sweet chile sauce, to taste
  • 4 cups loosely packed shredded romaine lettuce 
  • 3 ripe tomatoes, thinly sliced
  • 1⁄2 cup sliced dill pickles

Make the pesto: Combine basil, oil, nuts, garlic, salt, and pepper in a food processor and process until smooth; transfer to a small bowl and set aside.

Make the chimichurri: Clean the food processor, then add oil, peppers, white vinegar, salt, wine vinegar, paprika, oregano, chile flakes, pepper, cumin, garlic, parsley, and 1⁄4 cup water. Process until smooth; transfer to a small bowl and set aside.

Place flour, eggs, and bread crumbs mixed with chile flakes in three separate shallow dishes. Season flour and chicken with salt and pepper. Working in batches, coat cutlets with flour, shaking off excess. Dip in eggs, then dredge in bread crumb mixture. Set aside.

Heat oil in a 12′′ skillet over medium-high heat. Working in batches, add cutlets and cook, turning once, until golden brown, 4–6 minutes. Transfer to paper towels to drain. Once all cutlets are cooked, add half the onions to skillet and cook, stirring often, until soft and caramelized, about 8 minutes.

Place 3 cutlets on bottom half of each baguette and cover with sauces, to taste. Top each with lettuce, tomatoes, remaining raw onions, cooked onions, and pickles. Cover with top half of baguette.