Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.
A halloumi, arugula and tomato sandwich. At Baby Blues Luncheonette in New York, they serve American classics with a Greek twist, like the HLT sandwich, a play on the BLT that is made with grilled halloumi. Food styled by Barrett Washburne.
5. Toast the bread: Spread a thin layer of plain mayonnaise on one side of each piece of bread. Working in batches, in a large nonstick skillet over medium-high, toast the bread, mayonnaise side down, until golden-brown underneath, 2 to 3 minutes. Transfer toasted bread to a large cutting board or baking sheet, toasted side down. Spread the garlic-pepper mayo on the untoasted side of the bread.
8. For a side salad, divide the remaining dressed arugula among the plates and grate any remaining halloumi pieces on top. Serve with pickles.A spicy cumin lamb burger. Most people probably go to Xi’an Famous Foods in New York for spicy hand-pulled noodles, but it’s a mistake to skip out on the cumin lamb burger — though it is entirely unlike the hamburger you’re thinking of. Food styled by Barrett Washburne.
4. While the dough rests a second time, cook your filling: In a large skillet or wok, heat the remaining 3 tablespoons oil over high until shimmering. Add the scallions, ginger and garlic and sauté for 30 seconds. Add the lamb and stir-fry for about 5 minutes, until thoroughly browned in spots and cooked through. Turn the heat down to low and sprinkle with cumin, salt and chile powder; stir to combine. Stir in the onion and longhorn pepper; cover and set aside.
2. Put the beets in a small roasting pan. Drizzle with the olive oil and season with salt. Add just enough water to the pan to evenly cover the bottom by about 1 inch. Cover with aluminum foil and roast until tender when pierced with a knife, about 1 hour. Let the beets cool until you can handle them, then peel them, slipping the skins off with your fingers or a kitchen towel and using a paring knife where they stick. Cut into 1/4-inch slices and place in a large, heatproof bowl.
5. To make the sandwiches, toss the carrots and apple cider vinegar together in a small bowl; set aside 15 minutes.7. Split the focaccia squares in half horizontally and arrange on a large cutting board or baking sheet, cut sides up. Spread both cut sides with the pimentón mayonnaise. Arrange the egg slices evenly on the bottom half of the bread.
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