Review: Sandwich King with Jeff Mauro
Last week the world (OK the food geek world) watched as Jeff Mauro was anointed the newest Food Network Star after a topsy-turvey 10 weeks of some of the craziest (see Penny Davidi) TV on record. But now the reality show is over and reality begins. It’s time to take a look at the Sandwich King.
Star premieres have been a mixed bag. Party Time with the Hearty Boys and The Gourmet Next Door didn’t excite viewers therefore neither is still around except in occasional reruns. Guys Big Bite, $10 Dinners and Aarti Party were all well received and all three are still going strong. Then there is Big Daddy’s House.
Let’s be honest, the first episode of Big Daddy’s House was not very good. It featured a gaggle of recycled recipes from Food Network’s early years as opposed to the inventive recipes that were host Aaron McCargo Jr.’s signature during the contest. Speaking of Aaron, throughout the competition he was repeatedly reminded to stop mumbling and to stop turning his back to the camera. For the pilot he still had not mastered his lessons. Though the show has improved a little over the years it still isn’t on many people’s list of favorites.
That isn’t a problem for Mauro as he’s a natural born entertainer. Though he may not have the culinary skills of other season seven contestants like Whitney Chen or Justin Balmes at the same time he’s no Chris Nirschel. Jeff’s cooking prowess is more than adequate for this show as he has ample technical proficiency to go with his creative flair.
Here’s how Food Network described the Sandwich King in a press release from Monday:
On his new daytime show, Mauro broadens his inspired sandwich resume as he takes Food Network viewers on a delicious odyssey, preparing dishes inspired from some of his favorite local restaurants around his hometown of Chicago, such as the Peoria Packing Butcher Shop and the Isaacson & Stein Fish Market. Whether he is satisfying his cravings for a Chicken Steakhouse Sandwich served on a crusty buttered French bread, a Chicken Vesuvio Sandwich on a French roll with peas, mushrooms and more, or a pressed panini taken to the next level – a Mortadella and Fig Focaccianini; Jeff adds his own twist to each dish – delicious proof that a sandwich is so much more than the sum of its parts.
So there’s the set-up now let’s take a look at the execution.
The first thing that jumps out is that parts of the show were shot on location at a beef stand in Chicago, Johnnie’s Beef. That’s a nice touch; it was very Triple D-ish. These Star premieres are usually done on the cheap. Not so here. In fact, there’s a great polish on the episode. The camera work is very interesting with an unconventional angle here or there.
Jeff for his part is just what we came to expect during Star – warm and energetic. He threw in the requisite stories that Bob and Susie love so much. He also demonstrated a little food knowledge during his presentation. He commanded the camera. Though there were no full on belly laughs, Jeff did manage a handful of one-liners worthy of a chortle.
For a first episode it was extremely good. I especially like how Jeff showed the viewer how to make both a classic recipe and one that was new and cutting edge. If Food Network isn’t careful they may just have a hit on their hands.
Among the recipes in episode one is a homemade giardinara to go with the Chicago style Italian beef sandwich that Jeff did in the Comedy Roast episode. But the shining star was the Mortadella and Fig Focaccianini. I mean come on, figs and a fatty pork press meat? How do you not love that? The recipe for that bad boy is below or you can get all of the recipes from the premiere of Sandwich King HERE. Be sure to check out my interview with Jeff HERE.
| Mortadella and Fig Focaccianini |
- FIG SPREAD:
- 2 cups dried figs, stems removed and halved
- 3/4 cups balsamic vinegar
- 1 teaspoon sugar
- SANDWICH BUILD:
- 4 squares focaccia bread
- 8 ounces Italian sharp cheese, such as Fontinella, or asiago, sliced
- 1 pound mortadella, thinly sliced
- Olive oil, for brushing
- FOR THE FIG SPREAD:
- Bring the figs, 1 cup water, balsamic and sugar to a simmer in a small pot.
- Simmer until the figs rehydrate and the liquid reduces and thickens, about 15 minutes. Let cool. Once cool, place in a food processor and puree until smooth, 20 to 30 seconds.
- FOR THE SANDWICH BUILD:
- Preheat a griddle over medium-low heat or heat a panini press.
- Slice 1 focaccia square in half. Place a thin layer of the fig spread on the inside of both halves.
- Place a couple slices of cheese on the bottom, and then place 4 ounces mortadella on top.
- Close and lightly brush the bread with olive oil. Griddle the sandwich until golden and warm, about 4 minutes a side.
- Repeat with the remaining ingredients.
- Grab daintily with one hand and bite like a maniac.
Food Network Commits to Build Ten Food Gardens
Food Network Press Release:
7 Questions with Natalie Slater
7 Questions is a series of interviews with the culinary movers and shakers you want or ought to know better.
The world of food is filled with many colorful characters, most of whom sport personalities that are bigger than life. There are ostentatious French chefs, food critics who wear disguises and even the odd food writer turned TV host. All owe a certain amount of their fame to their inherent quirkiness. Then there are the bloggers.
There are the Julie Powell’s who blog simply to bring the chaos of the modern world into focus and in so doing attain fame and fortune with a book followed by a movie. Her name is now a verb. EX: I’m going to start a blog about Popsicles and then I’m going to Julie Powell that sucker. There are the Kamran Siddiqui’s who’s keen eye for food photography, gentle spirit and taste for exotic flavors have earned him a great deal of international notoriety; not bad for a high school student. Who knows what the futures holds for this brilliant young man?
Then there is Natalie Slater of Chicago, a marketer by day and blogger by night. Slater is unique, boisterous and infused with rock & roll intensity. She owns no bakery, doesn’t work at a restaurant, has no fancy grand deplome from a stuffy French culinary academy. What she does have, in addition to her sexcentric haircut and sleeves of ink, is an unapologetic sweet tooth.
Slater’s blog, Bake and Destroy, is an extension of her personality. It is a hot pink and black leopard print of heavy metal cupcakery. Just as Slater kicks in the door of the starched white world of baking with stiletto heels and fishnet stockings, B&D takes the light and delicate idea of dessert and straps it into the passenger seat of a ’67 Pontiac GTO, forces it to shotgun a Natty Light while outrunning the fuzz as Immortal blasts at an unhealthy volume. Slater makes cake cool.
B&D is filled with recipes for Goth-themed pies and cupcakes brimming with sexual innuendo. There is a call to arms to fight diseases, “Do you love cake, but hate cancer?” And there are plenty of pictures of Slater modeling sexy and sassy aprons for her pals at Cupcake Provocateur. It’s a horror picture with sprinkles and a chocolate pudding center.
Now that you have learned a little bit about the petit four pocket hottie now it’s time for her to answer 7 Questions:
1. How old were you when your self-proclaimed cake obsession started?
My grandma bought me an EZ Bake Oven for my birthday one year – I’m guessing I was about four. My birthday is two weeks before Christmas and here was this little kid making everyone stop what they were doing to taste a cake she baked with a light-bulb. My gram suggested I bake one for baby Jesus’ birthday, and when it was done we left it out for him – it disappeared. I really believed he floated down and gobbled up the cake I made him. I guess I impressed myself at that point – Jesus likes my baking! From that point on my mom couldn’t bake so much as a blueberry muffin without me insisting on breaking the eggs or measuring the flour.
2. When did you start your blog, Bake and Destroy?
I started Bake and Destroy over four years ago when my son was newborn and I was working as a nanny. I was home all the time and baked to keep my sanity. The blog was a way for me to keep in touch with my friends – none of which had kids yet. I never imagined anyone besides those few people would read it.
3. You were a judge in the pilot episode of Cupcake Wars. Can we expect to see you in future episodes?
I really doubt it. Originally they wanted me to compete and I told them they were nuts. 1000 cupcakes? No way dude! Then one night I had my son in the tub and one of the producers called me. She was like, “Natalie, this is boring, we need you.” I flew out the next morning. Unfortunately they felt the need to cover up all my tattoos for the show – no one knows why! One of the contestants had tons of tattoos! Anyway I just felt sweaty and uncomfortable, it was a bummer. I’d do it again if they asked on the condition that I can wear short sleeves. I’m from Chicago – it’s hot in LA!
4. I’m a savory guy so I am a little perplexed by the sheer volume of cake decorating shows on television. To what do you attribute their phenomenal success?
I think, like tattoo shows, it’s a peek into a world that has existed forever but not many people were involved in. In the same vein, you get to watch people do things that you yourself may never be able to do. I do think they can move on now, though. I’m looking forward to Just Desserts- the pastry competition on Bravo. I’m ready for flavor to matter again.
5. Other than Cupcake Wars what cake shows do you enjoy?
6. So which would you rather have a cake decorated like a tattoo or a tattoo of a cake?
A cake tattoo! I’ve noticed that tattoo artists can render a great looking cake tattoo but cake artists aren’t so hot at tattoo cakes.
7. Your look, your personality and even your blog scream personality; what inspires you?
Well thank you. I have been told I burst from the womb shouting “Hey everyone! Look at me!” I draw from so many places – my beautiful city, my fearless son, all the classy TV shows I grew up on like pro wrestling, Married with Children and Headbangers Ball. My friends and family are a huge inspiration, I’m always looking to make them laugh or to embarrass them. So it’s easy- endless inspiration.
Food Feuds on Food Network
After the success of kid brother Travel Channel with Food Wars it only makes since that big brother Food Network would do their take on it. After all they are both owned by Scripps (the people behind the national spelling bee). Food Feuds is the same basic show – the host visits the country and issues a winner take all taste-off on the city’s signature dish by the two restaurants that do it the best. Pat’s vs Jeno’s Steaks in Philly is the best example.
The main difference between the two shows is that Feuds host, Michael Symon is a world renowned chef of impeccable pedigree. Wars, however, is hosted by the incredibly delicious Camille Ford. If it’s about actually eating then you gotta go with the Iron Chef, but if it’s about gawking at the picture radio for half an hour I’ll take the hot chick.
Anyway, here’s what the Network said about the pilot episode, Feuds on a Roll, of Food Feuds:
Iron Chef Michael Symon is out to settle some of the most famous food rivalries across the country. On this episode, he tackles two famous feuds found on a roll. First, he visits Chicago and dives head first into the legendary Italian Beef sandwich rivalry. Then later, Michael visits Detroit and winds up right in the middle of a heated 93-year-old battle over the beloved Detroit Coney Dog.
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