Cup Aelotes From Sandwich King Recipes

ELOTES (MEXICAN CORN IN A CUP)

Elotes (Mexican Corn in a Cup) image

I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.

Provided by Kelsie

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

2 (15.5 ounce) cans whole kernel corn, drained
4 tablespoons mayonnaise, or to taste
4 tablespoons grated Parmesan cheese, or to taste
4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
1 lime, or more to taste

Steps:

Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 41 g, Cholesterol 9.6 mg, Fat 14.4 g, Fiber 4.1 g, Protein 7.7 g, SaturatedFat 2.9 g, Sodium 1188.6 mg, Sugar 6.7 g

CUP A'ELOTES

Cup a'Elotes image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 35m

Yield 6 cups

Number Of Ingredients 11

Ingredients

8 ears corn, husks and silks removed
Canola oil, for brushing
1 cup crumbled cotija cheese
1 cup Poblano Crema, recipe follows
1/4 cup fresh cilantro leaves, chopped, plus additional for garnish
Kosher salt and freshly ground black pepper
6 poblanos, charred on a grill or roasted in an oven until blackened
1 1/2 cups Mexican crema
1 1/2 teaspoons agave nectar
Juice from 1 lime
Kosher salt and freshly ground black pepper

Steps:

Heat a grill pan over medium-high heat. Lightly brush the corn with canola oil. Grill the corn until slightly charred, turning occasionally, 8 to 10 minutes total. Set aside to cool.
Cut the kernels off of the cob and place into a bowl. Add the cotija cheese, Poblano Crema and cilantro and mix. Season with salt and pepper. Put into 6 individual cups and garnish with additional chopped cilantro.
Peel, stem and seed the poblanos. Place in food processor and pulse until smooth. Add the Mexican crema, agave and lime juice, and season with salt and pepper. Pulse until just combined. Scoop into a bowl and spread on everything.

SANDWICH KING ITALIAN BEEF SANDWICHES

Sandwich King Italian Beef Sandwiches image

I have been trying to recreate Chicagos famous Italian beef sandwiches for years but have never been able to master it. When I saw Jeff Mauro do it, first on food network star and then on his show sandwich king I knew this recipe was a keeper

Provided by GingerlyJ

Categories Lunch/Snacks

Time 4h45m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 boneless beef chuck eye roast (about 3 1/2 pounds)
kosher salt & freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper flakes
6 garlic cloves, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
kosher salt & freshly ground black pepper
4 soft hoagie rolls

Steps:

For the pot roast: Preheat the oven to 300 degrees F and position a rack in the middle position.
Liberally sprinkle the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in onions and saute, stirring occasionally until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until the alcohol smell is diminished. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.
Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks and reserve for the sandwiches.
For the sweet peppers: Toss the pepper strips with the oil, granulated garlic and salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
For the sandwich build: Simmer the jus until very flavorful and hot. Place some beef on a roll, then some sweet peppers and Take the whole sandwich and quickly dunk in hot jus.