Thursday, December 16, 2004
Humboldt Street Specials
Per request, I shall share the instructions for the making of the most excellent Humboldt Street Specials, aka Best Sandwich Evar.
Some readers here might remember the actual name of the restaurant we got this from. It was on the corner of Humboldt (duh!) and Colfax in Denver, and has changed hands several times since we used to drop in there, way back before I moved to Lamar in 1980. Yuppie fern bar type place, art for sale on the walls, lots of wicker and such, as I recall. Good food though. I remember the lobster bisque with great fondness, but my culinary skills don't go much further than copying a sandwich.
So. You need wheat bread, avocados, mushrooms, green onions, tomatoes, Monterey Jack cheese and sproots. (You know, alfalfa sproots)
Moosh you up some avocados, about 1 and a little per person of the big kind, 2 or so of the small kind. Spread that on the bread--oh, yeah, which you have laid out on a cookie sheet. Chop and slice your mushrooms and green onions and squish them into the avocado layer. Cover these with slices of the cheese, then stick the lot under a broiler until the cheese starts to bubble and brown.
(I didn't give amounts on the ingredients. Just buy Enough of the mushrooms, green onions and tomatoes, because you can always have a salad too, or tomorrow, or something, right? An ounce or two of cheese per sandwich is about right, and most likely people will want at LEAST two!)
Remove from oven, top with tomato slices and sproots (or chopped lettuce, or just leave that layer off if you want, I don't care) and devour, marveling at how well all the flavors combine.
Very easy, very good for brunch, dinner, unexpected guests, etc!
Some readers here might remember the actual name of the restaurant we got this from. It was on the corner of Humboldt (duh!) and Colfax in Denver, and has changed hands several times since we used to drop in there, way back before I moved to Lamar in 1980. Yuppie fern bar type place, art for sale on the walls, lots of wicker and such, as I recall. Good food though. I remember the lobster bisque with great fondness, but my culinary skills don't go much further than copying a sandwich.
So. You need wheat bread, avocados, mushrooms, green onions, tomatoes, Monterey Jack cheese and sproots. (You know, alfalfa sproots)
Moosh you up some avocados, about 1 and a little per person of the big kind, 2 or so of the small kind. Spread that on the bread--oh, yeah, which you have laid out on a cookie sheet. Chop and slice your mushrooms and green onions and squish them into the avocado layer. Cover these with slices of the cheese, then stick the lot under a broiler until the cheese starts to bubble and brown.
(I didn't give amounts on the ingredients. Just buy Enough of the mushrooms, green onions and tomatoes, because you can always have a salad too, or tomorrow, or something, right? An ounce or two of cheese per sandwich is about right, and most likely people will want at LEAST two!)
Remove from oven, top with tomato slices and sproots (or chopped lettuce, or just leave that layer off if you want, I don't care) and devour, marveling at how well all the flavors combine.
Very easy, very good for brunch, dinner, unexpected guests, etc!
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