Smoked Salmon Hash Panini

Whoa! I mean, WHOA! Who knew hash and panini were soul mates, like yin and yang or peanut butter and chocolate? The answer is several innovative food carts and foodies across the US. My @Hashcapades twitter feed is an endless source of ideas and entertainment. It was there I discovered versions of hash in sandwiches. I thought, “Well, how about in a panini?” And the rest, as they say, is history!

Smoked Salmon Hash Breakfast Panini

Panini are like little gifts from heaven – two toasty, crunchy slices of good bread hugging an infinite variety of delicious fillings. Honestly, anything short of dirt tastes sublime after 5 minutes in a panini grill! Here’s mine, a VillaWare grill I picked up at Kitchen Kaboodle in Portland. (BTW, panino is the singular form of panini. I use them interchangeably.)

My panini grill, getting it done!

So, which hash recipe deserves the panini treatment? No contest – my award-winning Smoked Salmon Hash – huzzah! On New Year’s Day, I recreated this recipe, but neglected to pick up a sweet potato, but the Russet potatoes worked well. The following morning, I started building the panino, one step at a time, starting with good quality Como bread from Grand Central Bakery.

Good bread is key to a fab panino. Mayo on one side, country Dijon on the other.

Cover one side with Smoked Salmon Hash.

At this point, I wondered how I wanted the egg to be prepared. Given the fact that it was a pressed sandwich, oozing yolk on my grill was not an option, not to mention I think it’s illegal in five states! Scrambled eggs would have to do in  a pinch. My next challenge was the cheese…something piquant like chipotle smoked gouda or a nice Muenster? I chose Muenster because I didn’t want the spicy cheese to over-power the hash, plus, Muenster melts nicely.

Adding scrambled egg foundation.

Slap on a couple of slices of Muenster.

Add a little spinach for color and flavor.

The next step requires steady nerves and surgical precision – carefully flip the spinach, cheese and egg side on top. Wait. Stop. Pause to admire your creation…

Operation yum in progress...

Okay, now flip the top over and marvel at your culinary masterpiece. Then, simply put it in the panini grill for about 5 minutes or until the bread is striped with golden brown lines of perfection. Be careful not to stare at the lines as this may cause vertigo!

Voila! Smoked Salmon Hash Panini

I eagerly cut the panini in half and couldn’t wait to sink my teeth into my first hash sandwich. My son, Alex, had the other half and quickly gave it a thumbs up. My first bite of crunchy goodness coupled with the softer hash, cheese and egg filling was simply ridiculously good. Molto bene!

So, tell me about your hash adventures. Ever make something unique with leftover hash? What about hash empanadas? Let me know!

Happy Hashcapades,

Clark

Smoked Brisket Hash at Turkey Tailgater III, a.k.a. OccupyCNF

“Now this is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning.” And thus, Churchill’s quote begins the end of this hashcapade, dedicated to our third annual Turkey Tailgater. His words are especially fitting, juxtaposing our Thanksgiving tradition and the worldwide Occupy movements. Therefore, we semi-solemnly also dub this, OccupyCNF – in honor of the dishes that sacrificed themselves for our post-running pleasure at the Portland HQ of Conway Freight (CNF)!.

Smoked Beef Brisket Hash - some dishes sacrifice themselves faster!

But what does OccupyCNF represent, you ask? Well, every  Saturday between March and October, hundreds of dedicated runners & walkers meet at NW 21st and NW Raleigh at the CNF parking lot. Members of PortlandFit, we come to test our mettle, set goals, train for races and commune with running friends. In the winter months, it transforms into StayFit as our running community shrinks to a dedicated core of intrepid and unruly souls, my running family!

Ravenous running family at the start of Turkey Tailgater III

And so, back to the end of the beginning. Expectations were high for my contribution to the Turkey Tailgater, but I had a secret weapon up my sleeve, Podnah’s Pit Barbecue! After our epic hashcapade there, I mentally filed away their stunningly delicious brisket hash and vowed to recreate it. After our lovely meal at Beast, Lisa and I stopped by Podnah’s Pit to purchase two pounds of brisket and their bbq sauce – seriously, I’m addicted!

All the yummy bits assembled.

And so to the begging of the end where I assemble all the lovely ingredients, a testament to the marshaling of raw ingredients and their subsequent transformation into…hash! Curious readers may wonder what mysterious goodness awaits in the ramekin on the lower left of the yummy bits. It is the Emeril Creole Seasoning that I used from one of my Celebrity Chef Hashcapades. I used liberal amounts along with salt and pepper for the roasted potatoes further below.

Podnah's Pit Smoked Brisket is sublime!

Seasoned Russets ready for roasting.

Once the potatoes were roasting away in the oven, it was time to caramelize the sweet Mayan onion. This was a quick redux of the process I used to make my award-winning Portland Bacon Takedown Hash. Huzzah!

Caramelizing onions with my Portland Bacon Take-down swag!

Hashed smoked beef brisket - yum!

After the potatoes were roasted and the onions caramelized, the rest of the process was simple: mix all the ingredients together in a big steel bowl. Because the Turkey Tailgater was the following day, I transferred the finished hash into a 13×9 baking dish covered with foil and slipped it in the fridge.

Über mixing bowl for the hash.

Mixing in the final secret ingredient...

Jeff approves of this hashcapade!

And now to the end of the end. (Wait, is that redundant?) Anyway, the day of Turkey Tailgater III, I simply heated the hash for 30 minutes at 350 degrees and slipped it into an insulated quilted thingy that Lisa had. We arrived at CNF before 8:00 so we could all have our picture taken together. After a stellar 6.5-mile run, I set my Smoked Brisket Hash on the table and the masses descended. Judging from Jeff’s enthusiastic response, it was a hit!

OccupyCNF veterans, Dawn and Lisa!

As the morning gave way to early noon, a small band of OccupyCNF remained, huddled together under and umbrella with a propane heater to fight the oppressive Thanksgiving weather. Occasionally, we lured unsuspecting runners to our encampment and served them mimosas and food. Cheers to our new friends, Kaylan and John, and cheers to my running family!!!

Happy Hashcapades,

Clark

Smoked Brisket Hash
Pre-heat oven to 400 degrees Farenheit.
2 lbs Russet potatoes, hashed into 1/2 inch cubes
2 Tbsp olie oil
2 tsp kosher salt
1 tsp fresh ground pepper
1 Tbsp Emeril Creole Seasoning
> Mix the above ingredients together on a rimmed baking sheet and place in the oven for 25-30 minutes or until potatoes are done, but not mushy. Remove and set aside.
1 large sweet onion, chopped
1/4 cup (1/2 stick) real butter
> Heat pan to medium-high, add butter, then add onions. Cook for 10 minutes, stirring frequently
> Reduce heat to medium low and cook for another 15-20 minutes until the onions start to turn golden brown. Remove from heat.
2 lbs diced Podnah’s Pit Beef Brisket
1 cup chopped green onioin
1/4 cup chopped Italian parsley
1/3 cup crème fraîche
1/3 cup Podnah’s Pit BBQ Sauce
> In a large bowl, combine the previously roasted potatoes, caramelized onion along with the rest of the ingredients above.
> Mix thoroughly and test for seasoning. Add more salt, pepper and/or BBQ sauce as you wish.
> Transfer to a 13×9 backing dish and cover with foil and store overnight.
> The next day, preheat oven to 350 degrees Fahrenheit, place hash in for 30 minutes then remove and serve with extra BBQ sauce.

Chipotle Carnitas Hash with Queso Fresco and Cilantro

Yes, I speak Nahuatl, the ancient tongue of the Aztecs. Do you? Well of course! You see, the word, chipotle, comes from Nahuatl (as does avocado) and we all deftly pronounce it these days. As for me, chipotle conjures up a vision of rustic, spicy, smoky mystery that is simply amazing in almost any dish. So when my son, Alex, suggested we make Chipotle Carnitas, I was all in! Four hours later, I was expecting a carnitas baby and plotting the perfect use of the abundant carnitas that remained – Chipotle Carnitas Hash.

Chipotle Carnitas Hash with Queso Fresco and Cilantro

Now I should mention that this particular hashcapade took place in Wyoming, in the very home in which I was raised by wolves, er, I mean my 5 siblings. Why? Because during the frigid Wyoming winters, we use the outdoors as a giant refrigerator. More precisely, we store beer, wine, leftover turkey, pies and other holiday goodies in the solarium adjoining Mom’s house. Protected from critters, except her cat, everything stays marvelously cold! That’s where we left the carnitas to remain steeped in its juicy goodness to await its destiny…

Carnitas from night before simmering slowly...

The next morning, we set the pot of carnitas on the stove and kept to a low simmer. In the meantime, I commenced the hashing and mincing of basic ingredients: Russet potatoes (unpeeled), onions, cilantro and garlic. Added to the pan in stages, I then set about crumbling the queso fresco and chopping the cilantro. Finally, I pulled the pork with a fork and added juices from the pan to add more flavor and keep it moist.

Hashing up the good bits!

Chipotle Carnitas

Another hashcapade success!

Expectations were high as Alex and Rachel watched me plate the hash – first the potato hash topped by forkfuls of carnitas, then sprinkles of queso fresco and cilantro, and then a fried egg plus more cheese & cilantro. We eagerly tucked into the hash and only one word could describe our collective approval –  ¡Olé!

Further below is the recipe for the hash itself. A note on the actual carnitas recipe – don’t boil away all the juices, leave about 1/3 and skip roasting the carnitas. Flavor and moisture are your friends!

Happy Hashcapades,

Clark

Chipotle Carnitas Hash with Queso Fresco and Cilantro
2 Tbsp olive oil
3 medium Russet, unpeeled, diced into 1/2″ cubes
1/3 cup diced yellow onion
2 cloves garlic, minced
2 Tbsp real butter
1 Tbsp dried parsley
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
> Set frying pan on medium, wait for for it to heat up then add oil and then the potatoes, cooking for 15 minutes. Add the onions and cook for 5 minutes or so.
> Once the potatoes and onion are tender, add the minced garlic, butter and parsley and stir for about 2 minutes.
> Add salt and pepper, taste and adjust as needed.
Plating the Hash
2-3 cups pulled Chipotle Carnitas + 1/2 cup of the broth in which it steeped, stir it in and let it sit.
3 fried eggs
1/3 cup cotija cheese
1/4 cup fresh cilantro, chopped
> Spoon about a cupful of the potato hash on the plate and spread flat
> Top with a third of the carnitas then sprinkle with cheese and cilantro
> Top with a fried egg and sprinkle with more cheese and cilantro – voila!

 

 

Beer-Braised Pork Belly Sweet Potato & Chanterelle Hash

“Psssst! Clark!” Kathy whispered. Before I could respond, she thrust a document into my hands, performed a perfect pirouette and left my cube. Browsing the two-page black & white copy, I could only chuckle as I realized it was a recipe from Bon Appetit for Sweet Potato-Pork Belly Hash. My peeps were feeding my hashcapade obsession!

Beer-Braised Pork Belly, Sweet Potato & Chanterelle Hash

I love hearing new suggestions for restaurants serving hash. I love getting new recipes. I love it! Sometimes I create something from my imagination and other times I modify a recipe to suit my style and technique. This hashcapade was one of the latter because my favorite mushrooms, chanterelles, were in season – huzzah!

Gorgeous chanterelle mushrooms begging to hash it up!

Basic ingredients...but where's the pork belly?

Another game changer was the product of sheer luck. We went to Uwajimaya to get high-quality, Carlton Farms pork belly. While cruising the produce aisles, a reddish-purple tuber caught my eye – a Japanese sweet potato. Combined with the yam, I’d have a good contrast of orange and golden sweet potatoes to amp up the presentation! Finally, you’ll notice BridgePort Brewing’s Kingpin Double Red Ale, which I substituted for half of the braising liquid.

Sweet potatoes and shallots look festive!

Because this recipe calls for braising the pork belly for 3 hours, you can use the extra time to prep/cook the potatoes and cook the chanterelles. Hopefully, you’ll have the time to also catch part of a college game, paint your bedroom or take a post-marathon run like I did 🙂 And when it’s ready, heaven awaits – rich, flavorful, succulent beer-braised pork belly!

Pork Belly getting ready for braising.

Beer-Braised Pork Belly cooling down.

After all was said and done, this was a very tasty hashcapade. Imagine the tender, lip-smacking, beer-braised pork belly quickly seared in the pan to develop a lovely crispy crust. Then consider the sweet lusciousness of shallot-infused sweet potatoes combined with the earthy, woody and dense chanterelles. Finished off with syrup, red wine vinegar and a poached egg, this was truly a flavor-gasmic hashcapade!

Tucking into a heavenly hash!

So, a few other modifications. I added a sprig of fresh rosemary in the braising liquid. For the chanterelles, I sweated them in 2 tablespoons of butter, then added 1/4 cup of cooking sherry and a teaspoon of fresh thyme. Finally, rather than wait for the pork belly to be done, I used 2 tablespoons of bacon fat and cooked them for about 15 minutes, before adding the shallots for the final 5 or so minutes. I also used the pork belly immediately rather than press and refrigerate over night – I was hungry!!!

Tell me about your experience with this recipe or your favorite way to cook pork belly 🙂

Happy Hashcapades,

Clark

Tempeh and Sweet Potato Coconut Curry Hash

Tempeh. Who knew it was so delicious? Well, not this guy until last night, which seems like a minor criminal offense for a foodie! My inspiration came from Katie Lee’s tweet proclaiming, “It’s a tempeh Tuesday at my house tonight….making a Tempeh Teriyaki Stir-Fry….yummmmm.” Indeed. What about a Tempeh Tuesday Hashcapade at Chez Clark?

Tempeh & Sweet Potato Coconut Curry Hash

As a newbie, I had to do a little research on tempeh to figure out: 1) What is it? and 2) How is it prepared? I used to think it was some sort of cross between hemp and tabouleh – um, no thanks, I’ll eat cardboard! But a quick search revealed a rich heritage from its Indonesian origins as a cake of fermented, minimally processed soy beans. Ok, I now have a slight clue. Next?

Tempeh is generally prepared by cutting it up, soaking it in a brine or other salty liquid and then frying it.  Chili, stew, stir-fry, soup, and salad all play nicely with tempeh. Some people even grate it and use it like ground beef for tacos – holy frijoles! One comment in the VegWeb.com forum mentioned poaching the tempeh for 10 minutes or so in vegetable broth. Say, that sounds like a fabulous idea!

Off to the store for provisions…

Simple ingredients for Tempeh Tuesday.

The obligatory what-the-hell-is-in-this-hash photo actually reminded me of a recent comparison of the cost of McDonald’s versus home-cooked meal. In it, they have photos of each and I proudly thought, “Slow Food rocks! Michael Pollan is genius! This is going to be epic!”

And so it was, but first I poached the tempeh for 10 minutes in Vegetarian Pho base. Why? It simply caught my eye on the shelf and Pacific Natural Foods is in my back yard, well in Tualatin. Locavore? Locapho? Whatever!

Next, I diced the sweet potatoes and fried them in the pan for about 10 minutes before adding shallots, ginger and garlic and cooking for another 5 minutes. Finally, I added the diced tempeh, curry, coconut milk and cilantro and let it heat through for another 5 minutes and voila – Tempeh Tuesday!

Poaching the tempeh for 10 minutes.

This hash came together quickly and easily - yusss!

Tempeh and Sweet Potato Coconut Curry Hash Redux

So how did my first experiment with tempeh taste? Fabulous, if I do say so myself! The nutty, firm and dense texture was a pleasant surprise, reminding me of a crispy chicken dish I once had. Since tempeh soaks up the flavors, the pho and curry popped in my mouth next with a hint of ginger, shallot, coconut and cilantro – yum!

When I make this again, I’ll use yams with orange to offset the tempeh’s beige hue or perhaps add another vegetable like kale or green beans for even more color. Let me know what you think – other variations? Favorite ways to prepare tempeh?

Happy Hashcapades,

Clark

Tempeh and Sweet Potato Coconut Curry Hash

8 oz package of tempeh
2 cups Vegetarian Pho
> Pour pho into small skillet and bring to slight simmer
> Add tempeh and poach for 10 minutes, remove and pat dry, dice into 1/2 cubes
2 cups sweet potatoes (about 2 small potatoes or 1 big one)
2 Tbsp EVOO
> While tempeh poaches, heat large pan on medium to medium high, adding with oil
> Dice sweet potatoes into 1/2 inch cubes and add once pan is hot, cooking and stirring occasionally for 10 minutes
1/2 cup diced shallots
1 tsp fresh ground ginger
2 cloves garlic, minced
> Add above to pan and continue to cook, for about another 5 minutes or until potatoes are done
5.5 oz coconut milk
1/4 cup fresh chopped cilantro
1 tbsp curry powder
1 tsp salt
> Turn pan down to medium low and add above + tempeh, stirring until any coconut clumps are gone and the mixture is well integrated and the tempeh is warmed through, about 5 minutes
> Season to taste and serve on plate with garnish of cilantro
Serves 2

Bobby Flay’s Sweet Potato-Chicken Hash

Portlandia, we have a problem…it’s too bloody hot!!! Running? Forget it, already did Leg 12 of Hood to Coast in 90-degree heat – color me toast. Cooking? Forget it, my kitchen is *not* slated to become the inner circle of hell, thank you very much. Hashcapade? See prior comment.

Wait a minute. Begin free association: Hot? Grill. Heat? Spicy. Chef? Bobby Flay. Yusss! (Imagine spirited cavorting and general silliness, which is a form of constant self-amusement for me.) Now all I need to do is pick one of Bobby’s hash recipes from my List of Celebrity Chef Hashes…ah, Sweet Potato-Chicken Hash!

Sweet Potato-Chicken Hash with Green Chile Hollandaise at Chez Clark

As you can see from the finished product in Chez Clark‘s special studio, I used a food-ring to amp up the presentation. I simply copied the version I ate at Mesa Grill in New York. For the skilled hollandaise sauce mavens, I salute you! This was my very first attempt and I barely succeeded with my cheap-o blender, but it worked by following Bobby’s directions.

Now, back to the inside scoop on grilling. I diced the sweet potatoes, drizzled olive oil on them, added a little salt and pepper, placed them on a rimmed baking sheet and into the grill at 425 for about 15 minutes. Watch out for hot spots that could crispen the taters too quickly – I mixed them around every 3 minutes or so.

Sweet potatoes on the baking sheet – ready for the grill!

Another use of the grill was pretty straight forward – place the poblano pepper in its own zone on the grill, crank it up to high and let it roast. I simply turned it every time I tended to the sweet potatoes. Once it was nicely blistered and scorched, I placed it in a paper bag, sealed it and let it sit for 10 minutes or so. This little trick makes peeling the skin a piece of cake!

Grilling the poblano chili is super easy.

My final heat-reducing strategy was also a time-saver – buy a rotisserie chicken. The grocer gets to worry about the hot kitchen while I double-down on getting to the finish line! Oh, one more tip: to get the mixture to bind more easily, I added about 1/3 cup of creme fraiche. This also helps with the food ring (no grilling of hash patties occurred).

Getting ready to mix the hash together…
Another view of the Sweet Potato-Chicken Hash with Green Chile Hollandaise

The dish was sublimely delicious and flavorful. I wish I had added more chipotle to get a bigger heat index in my mouth, but that’s why they invented adobo sauce! I scooped some more out of the canned chipotles after I shot this photo to amp it up. The combo of the sweetness from the potato & the honey and the heat of the chipotle was brilliant, just what you’d expect from Mr. Flay!

Let me know if you try this at your casa and please, stay cool!

Happy Hashcapades,
Clark

Run Girl Run Hashcapade

My friend, Andrea, has spunk. In fact, she has moxie to the nth power, which is north of a googleplex and then some! Why? Because she is launching her very first running event for women, the Run Girl Run Half Marathon and 5k! So, in honor of her UberMoxie event, I volunteered to help *and* re-create my Portland Bacon Takedown Hash 🙂

Portland Bacon Takedown Hash

Unlike the throngs of hungry peeps at the Portland Bacon Takedown, I only had to worry about feeding 10 volunteers. Cake walk – the prep factor was substantially reduced. My plan was to roast the potatoes in advance and then dice and cook at Andrea’s casa. Unfortunately, spastic trolls bent on crushing my joie de vivre caused my oven to malfunction! Undaunted, I simply arrived earlier and got the show on the road: sweet and Russet potatoes, fresh kale, yummy bacon, sweet onion, green onion, creme fraiche, fig jam, eggs and dijon mustard. Bam!

The goods awaitin’ a good hashin’!

The recipes are in the above hyperlinks, so my real break-through moment was figuring out how to get 10 eggs ready at once. I consulted the oracle (a.k.a. Internet) and saw a few variations of baked eggs at about 325 degrees for 12ish minutes. I reasoned that buttering a muffin tin and simply cracking eggs into it would work well. To add a little flair, I chopped up green onion and fresh thyme from Andrea’s garden and sprinkled on top. Voila!

Egg matrix ready for baking!

Compared to the prototype and actual Portland Bacon Takedown efforts, this was easy! I didn’t have to worry about bacon matts covered with fig jam and dijon. I simply added dollops to the top of the egg, which was nestled snugly in the bacon hash. Show time – would my toughest critics send me packing?

Zane and Tate testing the hash…

Happily, the verdict was, “Yeaaahhh boooyyyy!” My hash redux hit the spot! And so ends another running-inspired hashcapade. Be sure to read about my Hood to Coast Hash too!

Happy Hashcapades,
Clark