I learned what a Hoagie is when visiting my wife's family in Philadelphia. Hoagies come from there, and you can get the sandwiches at local bars, delis, and sandwich shops. To see my recipe version, you can scroll to the end of this blog post to see how I make mine. There's no cooking, it's about how you stack it!
Click on any photo to see it larger.
They are composed of cold cuts, deli meats, and cheese (provolone) with a typical sandwich with tomato, onion, and lettuce, drizzled with an oil, dried herb, and vinegar dressing, on a soft Italian-style roll.
Check out my slideshow visit below to Happy Hour Tavern in Levittown, Pennsylvania, for my first real local Hoagie. The bar is attached to Dale's Deli. Of course, it was a delicious Hoagie Sandwich along with a bag of Charles Chips, and a limited edition Yuengling Hershey's Chocolate Porter beer!
My first Hoagie Sandwich in Levittown, Pennsylvania
Slideshow
I didn't realize it, but growing up, we used to take a Southern version of a Hoagie to school, but we called it a Baloney and Cheese Sandwich. The main difference was that mine was served with plain sliced white bread. I liked mine with the addition of mayo, lettuce, pickle, and tomato.
The Hoagie is Italian-American in origin at the turn of the 20th Century. A Hoagie isclaimed to be the "Official Sandwich of Philadelphia." You can read all about the origins as well as various versions here. A real Hoagie is always served cold, not heated like some Submarine Sandwiches.
Some say the Hoagie is derived from the Tin Pan Alley songwriter and actor Hoagy Carmichael. That's a bit of a stretch, but both came on the scene about the same time.
Two or three deli meats are laid out in a typical Hoagie. The main deli meat is Salami. Other deli meats that can be included are Capicola, Prosciutto, and Pepperoni.
For cheese, a Hoagie has slices of Provolone cheese. Provolone is a mild soft cheese similar to Mozzarella (a fine alternative cheese) that shows up on your typical pizza.
I once discovered a vegan Provolone a couple of years ago...hmmm, can't say it tasted anything like a normal slice.
For a Cheap$kate Hoagie Sandwich, you can substitute a meat filling of bologna, ham, and pepperoni -- now those are the cheapest deli cuts.
As for a cheese substitution, use any fave like Monterey Jack, Colby, String Cheese, Cheddar, and even good old American Cheese.
And here is a slide show of Linda and my visit there, a stop I definitely will make again, next vacation.
Hoagie Sandwich from Jack's Place in Philadelphia, Pennsylvania
Slideshow
A Hoagie is all about the bread, too. The bread roll is of the Italian variety - a soft roll.
I find that six-inch rolls you get in the bread department of most grocery stores are a similar type of roll. Local Latin markets have a roll called Bolillo. In Louisiana, our French Roll for a Po-Boy is about the same. I'm sure your local bread purveyors have a version that will fill the bill.
Now, hot dog buns and steak rolls are a bit too soft, but I guess they will do in a pinch? Rolls with a crunchy crust are best.
I like my sandwiches with mayo and mustard, but a Hoagie has an Italian Dressing mix of oil, vinegar, and sometimes dried oregano. Just drizzle the Dressing over the inside of the bread and cold cuts.
Lettuce, sliced tomato, and onion complete a Hoagie Sandwich. I've had the sandwich served with yellow vinegary pepperoncini or milder banana peppers, and a bag of salty potato chips.
Wow, this is such a tasty blog post...please excuse me, I'm off to make myself a Hoagie Sandwich right now -- won't you join me? Just follow my Hoagie Sandwich recipe video below and make your own.
Hoagie Sandwich - Recipe Video
Play it here, video runs 3 minutes, 52 seconds.
My YouTube video link for viewing or embedding, just click here.
On the 5th of May, 1861, Mexico battled and defeated the French invading army. It became a celebrated holiday, starting in the United States.
And here in Los Angeles, the clashing continues in the Cheap$kate Cocina. For my latest recipe roundup, it's Mexican versus the French, redux, and the battlefield is the palate. Can we all get along? Forget about it—bring out the heavy artillery and let's duke it out plate vs. plate.
Skirmish One is a Fried Feud:Tacos Baja Fried Fish Tacos vs Ludo Truck French Fries and Fried Chicken.
Forever on lists of best taco joints in Los Angeles, Tacos Baja makes one of the most delicious Fish Tacos in town. These battered deep-fried filet torpedoes of perfection are also one of the best deals around, especially on Wednesdays, when, back in the day, they were sold for only 99 cents!
Fish Taco
The Fish Taco is loaded with a Mexican machete-chopped tomato/cabbage slaw that is topped with cream and chile sauce. When you try to pick up the taco, half of the slaw is left on the plate, so be sure to get a forked slaw detector and sweep over the plate to get all that spilled.
The deep-fried batter is well-seasoned and cooked to perfection. The fillet has a thick seasoned crust, and the bass fish filet is flaky and moist - a detonated depth charge of flavor.
This Mexican Pescado Taco is a winner, even at the regular price of $1.69 per taco. Your strafed taste buds happily surrender to such crunchy deliciousness. To see what I'm writing about, just check out my video review below. (And click here to see my cheap$kate recipe you can make in your own foxhole.)
16032 Whittier Blvd. Whittier, CA 90603 Phone: (323) 887-1980. For the Tacos Baja website, click here.
The French return fire with Top Chef star Ludo Lefebvre's fried chicken, fast food truck. How does the Ludo Fried Chicken Truck compare to Tacos Baja Fried Fish Tacos?
You would think Chef Ludo has all the culinary training to deliver a coup de grâce with his fried poultry ordinance. Not so quick, mon ami. Fried chicken is a Southern staple, so you'd better have a toothsome battle plan.
Compared to the Colonel's KFC, the Ludo Truck's Chicken Strips ranks as a Private. Fried chicken, when done right, has moist meat with a brightly seasoned, crunchy coating. While Ludo's Chicken Strips meet the first requirement, it deserves a blindfold and firing squad for an under-seasoned coating. Chicken Strips start with a handicap -- the skin is usually removed, so the crust has to be exceptional.
Chef Ludo needs to bone up on Southern fried chicken seasonings, especially if Chicken Strips are the ordnance of choice -- or take your fried chicken strips in a more original and delectable direction.
Chicken strips, Fries, and Dipping Sauce
Now the white meat tenders are moist, and are a generous portion, even at $5.50 for two. While the coating is crunchy enough and not objectionable, it's just bland and boring. I expect more from a Top Chef contestant.
Another item I have tried from Ludo Truck is the French Fries -- and I hate to say it, but no improvement here. Chef Ludo should just wave a white flag and surrender.
French Fries
You would think French Fries from Frenchman Ludo Lefebvre would be a direct bullseye hit, wiping out other fries contenders, but they are more of a warhead dud. These French fries are limp and under-seasoned. Maybe because I am more of a Belgian double-fried crispy fries type. (Chef Ludo, you can check out my recipe video for a better French fry by clicking here.)
Even though the Ludo Truck fries seem fresh and thick-cut, almost any fast-food burger joint makes them better, even when made from frozen, pre-cut spuds. Don't fill your mess kit with this meal; stick to MRE's. Okay, at ease... now check out my video below to get all the so-so-tasty details.
So in this battle royale, Mexico blows the French out of the water, and not because it's cheaper, it's just tastier.
Calabasitasis a Mexican veggie stew made with a bunker-full of summer squash. It's spicy comfort food, a dish often ordered by my late wife at a local Hollywood Mexican restaurant and shared over a Happy Hour of frosty margaritas.
Along with squash, you need an ammunition belt of onion, corn (fresh or from a can), tomatoes, a can of mild green chiles, cilantro, and finally, some melting cheese as a topping.
Be sure to choose a cheese that is firm, like Jack, mozzarella, Swiss, mild cheddar, or my favorite, Mexican Queso Fresco (avoid processed American cheese; it will melt into a soup - save it for a grilled sandwich).
This was cheap back in the day.
They say the military marches on its stomach; well, Calabasitasis hearty enough to satiate any soldier's appetite.
Sweet caramelized onions in a broth of red wine, and the beef flavor is a full-on invasion of savoriness. It takes a lot of slow-cooked sliced onions to make a French Onion Soup. But the time invested is worth it. And when you add a thick slice of toasted French bread and a slab of melted cheese, well, you have to succumb to this flavor bomb.
So in the battle of the soups, the white flag of surrender is waved by Mexico - France gets the win, but just barely. There, you have your revenge for the last culinary resounding defeat.
I've been making Huevos Rancheros often lately. And the reason is: it's the bomb! You got corn tortillas, creamy refried beans, crumbly Mexican cheese, and fried eggs topped with more cheese and tangy salsa.
You are hit from all sides with this Gatling gun of disparate flavors. And it's an easy recipe to make. Just heat up some tortillas and refried beans to add to your fried eggs. I prefer Mexican cheese, but you can use what you have on hand. Deliver the coup de grâce with your favorite salsa, either fresh (simple recipe click here) or from the jar. Just check out my video below to see my cheap$kate version.
It's Guerrilla vs. Classic Warfare. The technique is paramount to making a French-style Omelettte. I took me several counter-offensives to finally conquer it.
French Omelette
Mainly, you gently stir the omelet until it is almost done but still slightly moist, then add the cheese and fold the egg. It's served with a damp interior.
Oh, and you fry the omelet in butter; so in your own battle of the bulge, fitting into your fighting gear will be a lost cause.
Once you've tried my version of a French Omelette, you will never surrender to any other kind. Check out my video recipe below and start your own cooking maneuvers.
So, who won the War of Breakfasts? Man, it's a tough decision...I can't decide, so I'll call a truce in this kitchen combat zone - both recipes are victorious!
Everyone is a winner in this war of appetites, so don't wait to be drafted; just volunteer from my recipe boot camp and give any of the above battle-tested recipes a try.
*Click on any recipe name to see the original blog post recipe or review.
For my Easy Duck Gumbo, the two main ingredients are ready to use. During the Christmas holidays, if I have leftover Roast Duck, then it goes right into a Gumbo that's made with a store-bought Roux.
A Cajun Gumbo is a dark and muddy swamp of a soup made with almost any kind of meat or seafood, a Roux, and aCajun Holy Trinity of veggies. When I visit Louisiana, Gumbo will be on the menu, whether I order it from a local Cajun fast food joint or make it at home.
Even Louisiana'sMeals on Wheelsgovernment safety net programoffers homebound seniors (60 years or older) a Chicken and Sausage Gumbo meal. How does it fare? Hmmm, check back for a Cheap$kate Dining Review by the Swamp Chef.
The first main ingredient for a Gumbo is a Roux. Grocers are starting to carry Roux that is pre-cooked and brown, so you can go right to sauting veggies, then add the pre-cooked Roux. I've made Gumbo using the shortcut grocery method and the long, homemade version of Roux (Mom's Homemade Roux with yummy photo illustrations is here). For this recipe, I use store-bought, browned Roux for a Gumbo that's easy and quick to make.
Click on any photo to see larger.
Pre-made Roux can be dry or wet with oil added. There are also Gumbo Mixes, including Roux and Cajun spices.
Usually, a Homemade Roux has plain raw flour cooked and stirred until a medium to dark brown, which gives Gumbo its unique nutty flavor and color. Back in the day, an equal amount of oil was used to brown the flour. These days, I leave the oil out.
Homemade Roux without oil.
I also use leftover Roast Duck pieces. I cook my Duck like I would Roast Chicken. The main difference is that you should slice or pierce the Duck skin so the fatty layer under the skin will drain and allow the skin to crisp.
A couple of hard-to-find ingredients in my Duck Gumbo can be left out. Filé Powder is dried sassafras leaves. Creole Seasoning is mainly salt, pepper, paprika, oregano, thyme, cayenne, onion, and garlic powders.
Along with a packaged Roux and leftover Duck,I add aCajun Holy Trinity comprised of bell pepper, celery, and onion, which is used in many Cajun recipes.
I still get these veggies frequently on sale for less than a dollar each or a dollar per pound.
Okra might not be to everyone's taste as it becomes slimy after cooking for a while, but I like it fine.
Cajuns serve their Gumbo over white steamed rice. I've had it over brown rice and even quinoa.
Duck is way more expensive than chicken, so this is a recipe for special occasions if you are a cheap$kate like me.
Hey, you can always substitute budget chicken dark meat for pungent Duck in my Easy Duck Gumbo recipe.
Easy Duck Gumbo Recipe - Video Play it here, video runs 4 minutes, 33 seconds.
My YouTube video link for viewing or embedding, just click here.
Ingredients (4 to 6 servings)
Water - 8 cups. Okay to use less water to reach your favorite thick or thin Gumbo. At the end of cooking, you can decide if you want more water. For a thicker Gumbo, uncover and cook 15 minutes at the end.
3/4 Cup Roux - I used a store-bought Roux for this recipe. For a homemade Roux, use 3/4 cup flour and oil. Over medium heat, stir flour and oil until it reaches a brown-to-dark brown color, about 20 minutes.
Leftover Duck - about 2 pounds. Cooked Duck is a mix of dark and white meat. For raw Duck pieces, boil with the ingredients for about 2 hours to cook through and tenderize.
Oil - 1 tablespoon, any favorite.
1 Onion - chopped.
Garlic - 1 tablespoon.
1 Bell Pepper - chopped.
Celery - about 2 chopped ribs.
Okra - about 8 to 12 whole okra spears. I slice okra depending on how large they are. Okay to leave a few whole. Some do not like okra (and it can be hard to find), so it's okay to leave it out.
Creole Seasoning - 1 teaspoon. Creole seasoning is usually a combination of salt, paprika or chile powder, dried garlic, and onion.
Steamed Rice - Rice - serve Gumbo over cooked white or brown rice. I usually boil a cup or two of rice.
*Homemade Gumbo with Chicken and Sausage, and Roast Duck recipe links are at the end of this recipe text.
Directions
In a medium hot pot, add oil and chopped onion, bell pepper, and celery. Sauté for 2 minutes.
Add a tablespoon of chopped garlic and saute for one minute.
Sprinkle on a teaspoon of Creole Seasoning and Gumbo Filé Powder. If you do not have these, then leave them out. Add some salt and pepper instead of Creole Seasoning.
Mix well and saute the Roux Mix for a minute. Add chopped and whole okra.
Pour on some of the Duck drippings from a roasting pan, if you have any left over. Okay to leave some out, as duck renders a lot of fat.
Fill the pot with 8 cups of water. Mix well to dissolve the Roux.
Add duck pieces and bring broth to a boil. Reduce the heat to a simmer and cover the pot.
Simmer Gumbo for an hour. If you are using raw duck pieces, then simmer for 2 hours or until the raw duck is cooked through. For raw duck, you want to remove most of the skin as it is very fatty. I would leave some on, as it is extra flavor.
After one hour (for cooked duck) or two (if the duck is raw), remove the large Duck pieces. I like to shred the Duck and return it to the Gumbo. Reheat shredded Duck for a few minutes.
Serve Duck Gumbo over cooked rice or a favorite grain like quinoa.
