tomato – THE DUDE OF FOOD

Like Melted Cheese Sandwiches? A Welsh Rarebit, Hot Brown or Devonshire may be what you need.

Clicking on these photos will lead the viewer to the various recipes.

The Hot Brown sandwich (also known as a Louisville Hot Brown or Kentucky Hot Brown) is a variation of a traditional Welsh rarebit in which early variations can be traced back to the Welsh caws pobi or ‘baked cheese’ sandwich from back in the 1500’s. A Welsh rarebit blended with tomato makes a sandwich called the Blushing Bunny.

The Hot Brown was created to serve as an alternative to late-night ham and egg dinners by the chefs at the Brown Hotel in Louisville, KY which opened in 1923. By 1926 these Hot Brown sandwiches were a huge hit for hotel patrons and locals alike and quickly became the meal choice for 95% of the Brown Hotel’s restaurant customers.

The original Hot Brown included sliced turkey stacked on the open face of white toast with Mornay sauce covering it and then sprinkled with Parmesan cheese and broiled until the top bubbles. Pimento and bacon strips were then added on top before serving. I like adding a slice of tomato on mine. Some folks make this with sliced ham instead of turkey which is a tasty alternative.

Q: After the Welsh rarebit which came next, the Hot Brown or the Turkey Devonshire?

A: A few years after the Hot Brown was created Frank Blandi, former owner of the Park Schenley in Pittsburgh, created the Turkey Devonshire. It was 1934 and Frank was running a restaurant by the name of the Stratford Club located on Devonshire Street in Millvale, PA and the name of his edible creation was secured.

The Turkey Devonshire and a Hot Brown are basically the same hot open-faced sandwich on white bread with turkey, bacon and tomato. The key difference is that a Hot Brown uses a rich Mornay sauce made with Gruyere cheese, while a Turkey Devonshire uses a cheddar cheese sauce. The Hot Brown tastes richer and more creamy compared to the Devonshire due to the cheese sauce ingredients.

Other variations from around the globe include :

In 1891 the Croque Monsieur sandwich was written about.

Khachapuri – a Georgian dish probably dates back to the 1100’s and may be a cousin to pizza which came later in history.

Savoury toast from Tasmania is a similar creation but wasn’t mentioned until 1865.

Whatever you sandwich preference, there are many good options available to enjoy.

Bon Appetit, the Dude of Food

“Create tapas and you create joy!” the Dude of Food

This form of eating called Tapas can be traced back many moons to when bar owners used salty meat strips to cover drinks to keep the flies from swimming. The salty meats promoted thirst amongst the patrons and drink sales thrived. Soon the drink covers became other salty creative snacks and a bar culture of food was born. Spain gets most of the credit for this type of nourishment as many of the ingredients used in creating these food gems are found abundantly in their region.

This salty sales theory is why in the 70’s and early 80’s many bar owners in the US offered free peanuts to bar patrons. Peanuts were cheap and salty and the President (Jimmy Carter) was a peanut farmer. Jimmy’s brother Billy was a famous beer drinker. See how these things go together!? The cool thing was back then that many places just let you throw the empty peanut shells on the floor like at a hockey game.

The Dude of Food was really impressed with the tapas in Donostia/San Sabastian. While visiting this beautiful Basque city many great items were discovered. I stumbled upon a place named Bar Desy that invited me to try tons of great foods including an extensive tapas menu. I went back to Bar Desy a bunch, sometimes 3 times a day, for the next week. The staff was really great and I even met the owners father.

The top photo is one I took after I created a few tapas for my Brazilian girlfriend to enjoy while listening to some Samba and sipping on wine. We would look deep into each others eyes and share moments that made the world outside go quiet. Love was in the air. I digress.

Anyways as stated, the Dude of Food created the above pictured tapas. On the various breads are oil, cheese, meats, tomato sauce, veggies, sardines, salt and herbs. Tapas are fun to make, great to share and super enjoyable to eat.

Below was my first pass by the home made tapas table.

Don’t be afraid to try this style of eating. Combine some of your favorite flavors and enjoy some tapas soon.

Bon Appetit, the Dude of Food

Champion Breakfast Sandwich

Roast Beef with Tomato, Egg and Cheese is tasty.

Toast some bread in the toaster. While it’s toasting heat up a pan for some sliced roast beef. When the toast pops, spread mayo on the bread and add some sliced cheese on one side and some sliced tomato on the other. When the pan gets warmed up, put some sliced roast beef in it and heat it for a minute then flip it and heat the other side for a minute. When the roast beef is warmed up stack it on top of the cheese that’s on the bread. Then while the pan is still hot cook a scrambled egg in it and put the egg on the sandwich too. It is delicious, easy to make and gives you a great start to the day.

Homemade Tomato Soup is good.

Delicious winter favorite.

This is the kind of thing that I found really made me feel like a kitchen artist.

In the summertime some friends and I had some ambitious plans to make an urban garden and planted some tomato plants. Well we thought we had green thumbs as the plants yielded an abundant supply of lovely red ornaments. We had so much harvest that we began to put tomatoes into plastic bags and freeze them. Well when winter came I pulled the bags of tomatoes out of the freezer and let them thaw.

As they began to thaw from the outside the skin became easy to peel off and the frozen remnants went into a large cooking vessel. After the smoke cleared there was a delicious brew of home made tomato soup. This was the kind of thick and zesty home made tomato soup that warms your bones after a good winter surf and leaves you with that cozy feeling.

Serve with crackers.

Thank you faithful eaters and readers. Since it is that time of year when all of the urban gardens around town are exploding with tomatoes, peppers, lettuce, corn, broccoli, squash, etc. it is time to explore this fun and delicious recipe.

Using fresh grown produce is satisfying and makes the gardening experience come full circle. The flavors are robust and the freshness is unbeatable even by your local farmers market. Also the nutrition factor is at a premium when your food is vine ripened at home.

Another cool thing I learned about the tomato soup was freezing the tomatoes and then peeling them easily as they thawed. Great time saving trick.

I never really was a “treky” but as i sit in the kitchen with my beer in one hand and the spatchula in the other and tell stories of fighting off spiders and pulling weeds with 4 inch roots with just my left hand while the aroma of cooking goodness permeates the kitchen, I know the greatness Captain Kirk must have felt cruising his way through the galaxy.

Live long and prosper,

Dude out.