So, found an interesting new-to-me product and a luxe sandwich while at my day job. Kewpie Mayonnaise gave me that never-seen-it/now-it-is-everywhere experience.
To my good fortune, Meat and Livestock Australia– think super high quality lamb, beef and goat meat, used my foodstyling services this summer to help put together fifty images of fifty recipes. Working with recipes, rather than simply products, is always a learning experience for me and gives me a peek into other cook’s mindsets. The experience varies, which is probably part of the definition of experience.
|Grass-fed Bulgolgi Style Beef Banh Mi|
|Portion Size:||1 sandwich|
|1 cup||prepared ahead||Liver Spread|
|2 pounds||1/4” thinly sliced||Australian Grass-fed Strip Steak|
|12 each||¼” thinly sliced||Brie Cheese|
|½ cup||picked||Red Ribbon Sorrel Leaves|
|½ cup||picked||Cilantro Leaves|
|1 cup||pickled, chopped||Mix of Carrot, Daikon and Bell Pepper|
|½ cup||Kewpie Mayonnaise|
|Method of Preparation|
|1. Toast the sliced open baguettes until slightly crisped in a toaster oven, around 1 minute at 350F
2. Spread the liver pate evenly on the bottom side.
3. Add the sliced brisket, around 4 0z worth and spoon a little bit of the sauce that settled.
4. Place 3 slices of the brie cheese over it.
5. Add the Jalapeno, cilantro and pickled vegetables.
6. Spread the kewpie mayonnaise on the other side of the bun.
7. Season with salt and pepper and serve