Guy Fieri All Star Sausage Steak Sandwich With Guids Pickled Hot Veggies Food

GUY FIERI ALL-STAR SAUSAGE STEAK SANDWICH WITH GUID'S PICKLED HOT VEGGIES

Steps:

• For the sandwich: Heat a grill to high. Rub the tri-tip with the Worcestershire sauce, granulated garlic, salt, and pepper. Let stand for 20 to 30 minutes.
• Place the tri-tip on the grill and cook, turning it once, until medium-rare, 30 to 45 minutes. Set the meat aside to rest for at least 10 minutes.
• In a medium sauté pan, heat the oil over medium-high heat; then add the sausage, onions, and bell peppers. Cook for 10 minutes, or until the onions are translucent. Add the minced garlic and cook for 2 minutes. Then deglaze the pan with the wine and stock. Lower the heat to a simmer and add the paprika, chili powder, and celery salt. Set aside.
• Cut the loaf of bread in half lengthwise, remove some of the bread from the center, and toast the halves lightly under the broiler. Slice the tri-tip as thinly as possible, on the diagonal.
• Place the onion mixture on the bottom piece of bread. Slice the sausages into 6 slices per link. Add all the sausage slices to the onion mixture on the bread. Add the sliced tri-tip, and top with the Pickled Hot Veggies and the slices of cheese. Cover with the top of the loaf and cut into 2-inch-thick slices.
• For pickled veggies: Fill a large bowl with ice and water, and set it aside.
• Bring a large pot of water (about 10 cups) to a boil. Add half the garlic, the 2 tablespoons salt, and the peppercorns. Blanch the vegetables, starting with the carrots: boil the carrots for 30 seconds. Then add the cauliflower and boil for 30 seconds; add the celery and boil 15 seconds; add the Anaheim chile, bell pepper, and onion, and boil for 15 seconds. Immediately remove all the vegetables from the water and submerge them in the ice bath. Discard the garlic and peppercorns.
• In a large jar, place 1 cup of the vinegar, the oil, the remaining uncooked garlic, and the pepper flakes, sugar, cracked pepper, and remaining 1/2 teaspoon salt. Set aside.
• Drain the cooled blanched vegetables and dice them. In a bowl, combine the olives, the pepperoncini, and the diced vegetables. Add the mixture to the jar containing the seasonings. Cap, and shake to mix. Top with the remaining 1/4 cup vinegar to cover the vegetables, if necessary. Refrigerate for 24 hours. The pickled veggies will keep for 2 to 3 weeks under refrigeration.

GUID'S PICKLED HOT VEGGIES

Steps:

• In a large pot of boiling water, blanch vegetables. Add half of the garlic and the salt and peppercorns. Start with carrots, boil 30 seconds, add in cauliflower, boil 30 seconds, add celery boil 15 seconds, then add Anaheim peppers, bell peppers and red onion time 15 seconds more. Immediately remove all from water and immediately put in ice bath. Discard peppercorns and garlic.
• In a large jar, add the uncooked garlic, olive oil, red pepper flakes, cracked pepper, salt, sugar and one cup of the vinegar. Chop the cooled blanched vegetables into dice. In a bowl combine the olives, pepperoncinis and the diced vegetables. Add the mix to the jar with the seasonings, cap and shake to combine seasonings into mix. Top with additional red wine vinegar to cover mix if necessary. Refrigerate 24 hours. Will keep for 2-3 weeks under refrigeration.

ASIAN STREET SANDWICH

Steps:

• In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
• Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
• Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
• In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
• Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
• Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.