Saturday, June 17, 2017

Hawaiian Spicy Ham Pipeline







     A Hawaiian Style Sub Sandwich!
     Inventing a catchy name for a food item is a good marketing strategy for the street food and bar food business game.  Since today's sandwich has a Hawaiian theme, the name Hoagie, Submarine or Zeppelin just will not ring a bell.  Choosing a Hawaiian name that describes a long cylinder shape and also refers to enormity is a better choice.  The Banzai Pipeline of Oahu's north shore is world famous for gigantic waves that curl like a big pipeline.  Therefore, the word "Pipeline" is a good alternative name for a big Hawaiian style sub sandwich!   
     Spam and Ham are both popular in Hawaii.  Spam and canned ham used to be the only choice in the old WWII era days, but in modern times the guests expect better.  A good quality local ham or an imported cured pork product is the best choice.  Italian Spicy Capicola has the flavor that islanders like.  Even though Capicola is made with the shoulder section that is close to the neck of a pig, most people still refer to this deli meat as ham, because the same curing process is used.  For Spicy Capicola, the shaped pork shoulder and neck meat is rubbed with spicy red chile pepper paste during the curing process.     

     French Baguette Style Beer Bread For Sandwiches:
     Soft Crust Hoagie Roll Bread is the best choice for a Hawaiian style Pipeline Sandwich.  Soft crust Beer Bread also is a good option and the flavor of Beer Bread tastes great with spicy ham and pineapple.  A variety of standard bread recipes can be modified with beer.  Using flat beer to make bread can reduce operational costs in a bar or restaurant, especially if high price craft beer is served.  
     Modifying a bread recipe with beer does take a little bit of guesswork and intuition.  No two beers seem to react the same way in a bread recipe, because the amount of active yeast contained in beer does vary from one brand to another.  Adding yeast or baking powder usually is necessary to wake the beer up to produce a light texture bread.  
      As a time saver, it is easier to modify an existing bread recipe with beer.  The bread in the photos above was a standard French Baguette recipe that was made with flat beer instead of water.  To give the bread a soft crust, a small proportion of butter and milk is added to the recipe.  The finished dough is shaped like sub rolls then proofed before baking.  

     Zesty Lime Mayonnaise:
     This recipe yields a little less than 1/2 cup.  (Enough for 2 to 3 large sandwiches.)
     Step 1:  Place 1/3 cup of mayonnaise in a small mixing bowl.
     Add 1/4 teaspoon of Wasabi powder.
     Add 1/2 teaspoon of Dijon Mustard.
     Add 1 pinch of Chinese Red Chile Powder.
     Add 1 pinch of ginger powder.
     Add 1/2 tablespoon of lime juice.
     Mix the ingredients together.
     Step 2:  Place the Zesty Lime Mayonnaise in a container.
     Chill in a refrigerator for 1 hour, so the flavors meld.

     Five Spice Teriyaki Sauce:
     This recipe yields about 3 to 4 tablespoons. 
     Step 1:  Place a small sauce pot over low heat.  
     Add 1/4 cup of water.
     Add 3 tablespoons of raw sugar.
     Add 3 tablespoons of thin soy sauce.
     Add 1/4 teaspoon of ginger powder.
     Add 1 pinch of onion powder.
     Add 1 pinch of Chinese Five Spice Powder.
     Step 2:  Gently simmer and reduce till the sauce is thin syrup consistency.  (This only takes a few minutes.)
     Step 3:  Remove the pot from the heat.
     Place the  Five Spice Teriyaki Sauce in a ceramic cup or small plastic squirt bottle.
     Keep the sauce warm on a stove top.

     Grilled Pineapple Slices and Bermuda Onion:
     This recipe yields 1 garnish portion.
     Step 1:  Cut ends off of a fresh pineapple.
     Cut off the rind.  
     Cut the pineapple in half lengthwise.
     Use a "V" shaped cut to remove the fibrous core.
     Step 2:  Place 1/2 of the prepared pineapple on a cutting board.
     Cut the pineapple half into 1/4" thick slices.  (About 5 slices are needed for each sandwich.)
     Step 3:  Heat a chargrill or cast iron ribbed griddle to a medium/medium hot temperature.
     Lightly brush the pineapple slices with vegetable oil.
     Grill the pineapple slices till grill marks appear on both sides.
     Place the grilled pineapple slices on a pan and keep them warm on a stove top.
     Step 4:  Cut 3 or 4 slices of Bermuda Onion that are 1/4" thick.
     Lightly brush the onion slices with vegetable oil.
     Season with sea salt and black pepper.
     Chargrill the onion slices on both sides till grill marks appear.
     Set the grilled Bermuda Onion slices on a platter and keep them warm on a stove top. 

     Hawaiian Spicy Ham Pipeline:
     This recipe yields 1 large sub sandwich.
     Step 1:  Select a 10" to 12" long Hoagie Roll (or French Baguette Style Beer Bread).
     Split the bread in half lengthwise.
     Spread a thin layer of the Zesty Lime Mayonnaise on the bread.
     Step 2:  Place a layer of Upland Cress on the bottom half of the sandwich.
     Place 3 or 4 thin slices of Provolone Cheese on the Upland Cress.
     Place 6 ounces of thin sliced Italian Spicy Capicola Ham on the Provolone Cheese. 
     Step 3:  Place a layer of the Chargrilled Bermuda Onion Slices on the Spicy Capicola.
     Place a layer of the Chargrilled Pineapple Slices on the onions.
     Drizzle about 1 tablespoon of the Five Spice Teriyaki Sauce over the pineapple.
     Step 4:  Set the top half of the sandwich bread in place and use fancy bamboo sandwich skewers to hold the sandwich together.
     Cut the sandwich in half.  (optional)
     Place the Hawaiian Spicy Ham Pipeline on a plate.
     Garnish the plate with pineapple chunks, pickled Yellow Guero Chile Peppers and Curly Leaf Parsley sprigs. 

     This Hawaiian Spicy Ham Pipeline tastes remarkably good.  As far as the portion size is concerned, go as big as the Hawaiian Banzai Pipeline!  

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