Chicken Filet with Pickled Jalapeno Slaw

Let me start by saying that I am very sorry for not posting in so long; midterms are actually trying to kill me. This idea came to me a while ago back when FoClosed was serving some kind of citrus slaw chicken sandwich. What I remember was so unpleasant about the slaw was that it lacked variety in flavor and texture- essentially it all tasted like soggy, orange flavored vegetables. I wanted to reinvent their sandwich with a slaw that would have a lot of different flavors and maintain the natural textures of the vegetables involved. You can make this dish at FoClosed, or at Homeplate if you want.


You will need:

Cabbage

Onions

Jalapenos

Broccoli

Carrots

Vinegar

Relish

Mayonnaise

Lemon

A chicken filet

A bun


I know that the list of ingredients looks daunting, but trust me this isn't very hard to do. You want to get all of your vegetables in the same small salad bowl, preferably with a relatively equal amount of each vegetable. After that, you need to prepare all of the them. Fortunately for us, the carrots are already shaved, the cabbage and onions already cut, and the jalapenos already pickled. So, essentially, all you really need to do is cut the florets (the bushy-head-parts) off of the broccoli and throw away the stems. Then you want to add the following to the bowl: 1 packet of sweet relish, two packets of mayonnaise, and about 2 of the to-go condiment containers full of vinegar. Then, toss the vegetables until all of the ingredients have mixed thoroughly. Finally, take a wedge of lemon, squeeze it over the slaw, and mix it again. At that point, all that you need to do is put it on the bun and eat your…


Chicken Filet with Pickled Jalapeno Slaw, inspired by DDS, and made by Sam, I am.

The Avocado Club

One of the deli lines that is totally underrated is the one at Homeplate. I think that the reason it's under-appreciated is that it looks tiny. For the purposes of experimenting with food, however, the Homeplate line is one of the best places you can go. Their wide array of breads and condiments is enough to out do the potential combinations at any other dining hall, but that aside, they have an incredible selection of meats, veggies and cheeses, and, to top it all off, they will press your sandwich for you -panini style- regardless of what kind of bread you get on it. So there it is, my shameless plug for the Homeplate deli line. With that out of the way…


You will need:

A Baguette

Turkey

Fresh mozzarella

Bacon

Spinach

Tomatoes

Avocado spread


This one is insanely easy to order, just ask for the above list of ingredients, and then ask for them to press it. It's a play on a classic club sandwich with just enough variation to keep your palate interested. It's also pretty healthy as far as sandwiches go on this campus. So enjoy!


The Avocado Club, by DDS and Sam, I am.

BBQ Monster Melt

WOW, did this week suck for anyone else? I am thoroughly exhausted from all of my work this week. My apologies in advance that this post will be rather blunt and straightforward. But, you guys really just use me for my food ideas, so it really doesn't matter all that much. I don't really care, it's just that comments are my only way of knowing you love me for more than just what I can do for you (how much do I sound like a whiny chick right now?). Sorry, I'm just super tired. Anyway, let's get into it…


You will need:

1 Burger

4 Slices of provolone cheese

1 order of onion rings

BBQ sauce


This is really simple to do, but it's the kind of thing that the DDS guys on the grill line at the Hop might groan about. You want to order a patty melt with provolone cheese, BBQ sauce and onion rings in it. It takes a little bit longer to make than your average melt, but trust me it's worth it. The tangy flavor of the sauce and the crunchy onion rings really do wonders to an ordinary cheese burger. I'm sorry that the recipe is not elaborate and that I am not particularly eloquent today, but you should definitely give this a try. Enjoy…

The BBQ Monster Melt brought to you by DDS and Sam, I am.

CAP: Tomato & Mozzarella

This is another one of those recipes that you will appreciate because it is a penny pincher, which is good if you are freaking out because your DBA is down to 3 digits (5 if you include the change, but I don't know why you would because you can't really buy anything with the $.14). One of the staples at Homeplate is the panini. The line that forms in front of the panini counter is shocking and so intimidating that most people avoid eating at Homeplate. What is scarier than the line, though, is the price of a panini. There is no reason why a panini should cost more than a sandwich. We glorify the panini because it is pressed and toasty, and has a foreign sounding name (here I am merely playing devil's advocate, a panini is actually better than a sandwich for all of those reasons) At any rate, this Cheap-Ass-Panini is bomb.

You will need:

2 slices of your favorite kind of bread (pick one that toasts well)

Tomatoes

Mozzarella cheese

Basil

This is another one of those dishes that doesn't require much work until after you pay because if you combine the ingredients too early you will end up over paying. The first thing you want to do is skip the panini line (seriously, you're only getting bread) and ask for two toasted slices of your preferential bread (you don't really have much of a choice: it's wheat or "french," which means white). Then you want to head over to the fridge that stores all of the yogurt and stuff and grab yourself one (or two if you want) of the prepackaged mozzarella and tomato salads. That is all you're paying for (and it costs a whole lot less than a panini). If you head over to where the condiments are kept you can finish the rest of the recipe, which is very simple. Put the mozzarella salad(s) in between the two slices of bread (I would recommend ripping up the basil leaf it comes with and dispersing it throughout the panini) and then toast it (open faced so that the cheese melts more). The only way in which this is different from an actual panini is that it is not going to be as compact, but it's a small price to pay (note the awesome play on words). Then...

Dig into your CAP brought to you by DDS and Sam, I am.

Gobblemeuup

You are going to learn very quickly that I don't have a talent for naming my dishes. But, I suppose that is something you'll have to forgive me for. If you have a suggested name that I like, I'll quickly adopt it. This name is kind of clever right... because it is a play on gobbledygook, turkeys, and eating food in general… no? Well, I tried. At this point, we might as well get down to business- I'm not entirely sure how this dish came to me, but I was feeling a little bit homesick and it got me thinking about leftovers. From there, I think I generally associated the food that DDS serves with leftovers because, mostly that's what they serve. Do you think that the garbanzo beans at the salad bar are fresh every day? No. That's why some days they're missing, but there happens to be a soup that has them in it. My intention is not to gross you out, it's simply to establish a way of thinking about the food on campus; a lot of it can be treated just like leftovers. In that spirit, this dish is loosely based on what my family does with Thanksgiving leftovers. When we have extra cranberry sauce, we use it as a jam and eat it on bagels with cream cheese, or we put it on a turkey and cheese sandwich with some carrots and onions for crunch and, a bit of horseradish to give it a little heat. This sandwich combines these concepts. I know what you are thinking, "You are absolutely out of your mind if you think I'm going to eat any sandwich like that," but I ask you to suspend your disbelief and give it a try. After all, trying new things is all part of the Dartmouth spirit. Plus, the worst that could happen is that you might not like one of your meals from DDS and I'm sure that would be an absolutely novel experience for you. So here we go:

You will need:

Turkey

Provolone cheese

Bread (your favorite kind, unless that means a non-sandwich bread, in which case, try again.)

Spicy mustard

Carrots

Onions

Cream cheese

Cranberry sauce spread

A microwave

For this one I'm just going to recommend outright that you go to FoCo. It will be a lot harder to assemble all of the necessary materials if you don't. What you want to order is a "New England Gobbler," but you are going to make a few substitutions and additions. You do not want whatever kind of cheese they give you (or maybe you do, but I have found that the provolone works nicely). You also do not want honey mustard, instead you will request spicy mustard (occasionally they don't have, so you may be forced to get regular yellow and add some hot sauce later- not a tragedy). You want to also request that they put carrots (or carots, as I have noticed DDS tends to spell it) and onions on it. Do not have them toast your sandwich. Once they have accommodated you, you want to go over to the cooler where the salad dressings are held and take out 2 small packets (what are those little round things called?) of cream cheese. You should put one on each side of your sandwich (wherever the sandwich naturally opens to is where you should put it, don't bother getting messy trying to put it on the bread itself) you should flatten it out so that it is evenly spread across the sandwich. There is no need to be precise in this process because the cream cheese is about to lose its form. Take your sandwich and put it in the microwave for about 1 and a half minutes, or until the cream cheese is hot and a little less solid. Then…

Enjoy your new sandwich from DDS and Sam, I am.