Try a tasty roast pork sandwich with chile-tomato salsa

Make a soft shell crab po boy or a grilled pork sandwich

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Video: Andrew Zimmern’s sandwiches from around the world

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>>> this morning in "today's kitchen," what's on the menu? how about sandwiches from around the world.

>> oh --

>> we have a great assortment that will make you want to roll up your sleeves and take a big bite . andrew is the host of bizarre foods on the travel channel . good morning.

>> good morning.

>> this is our cooking show .

>> it is right now.

>> can we just give you some congratulations? your show won the james beard award .

>> thank you. very, very lucky. best tv show on location. i won't argue with them.

>> no, not at all.

>> we're very proud of what we do and very lucky with some stiff competition as there is every year and a lot of people could have won the award. we're thrilled it was us.

>> i'm sure you run across some great sandwiches.

>> and that's the thing. you guys know, i mean, you're a huge, passionate food maven. it all starts with bread. and from around the world what you have to make sure is that the bread can actually be eaten. here's a great, crusty baguette but you can't actually put your teeth through it. nowadays a lot of people build sandwiches from things that are inedible or they fall apart. the other thing is the democratization of the food movement. we're lucky enough to be in an age and time where chefs in very fancy, high-end restaurants are doing sandwiches. especially here in new york. i wanted to make you three of my favorite.

>> okay.

>> this one is from guadalajara. we're making a torto avogada, means drowned or wet sandwich. pork shoulder, some onions, some oregano, some garlic, salt, throw it into the oven for three hours at 325. meanwhile, take your tomatoes, some onions here sweating. easiest thing in the whole world to get the skin off of a tomato is simply to grate it.

>> oh.

>> and press the fleesh away. you can see what you end up lift with is just the skin here.

>> pretty cool.

>> i don't mind the beads. in this. what i do want to do is make sure i don't have too many of them. nice to use a medium sized tomato. a little oregano, a little bay leaf. some salt. and about a quarter pound of chili arbal that had the seeds taken out of them. smush them. a lot of chili. a lot of tomatoes.

>> oh, my gosh!

>> as it cooks --

>> how spicy is this?

>> as it cooks it gets milder.

>> my eyes are burning right now.

>> the real fun of this is if you like it hot, leave the quarter pound in. if you would like it less hot go about halfway. you add some water, you cook this down, and you puree it in a blender and you wind up with this fantastic sauce.

>> oh.

>> now, the key here -- the key here with this is building it, a toasted roll, or baguette, is great. the reason you want it toasted is that you want the torta to have that toasted flavoring. this is the pork after it's been cooked for three hours.

>> just falls apart .

>> you used --

>> pulled pork . of course the traditional way in guadalajara, especially with the food stalls, vinegared onions, cilantro, the bread, and it gets very messy, and yes --

>> drowning it.

>> they really do drown the sandwich just like that. and i'm going to --

>> that gooks great.

>> it really is a fantastic, fantastic way to eat. now --

>> tell us about the other two sandwiches.

>> well, the recipe for all of these is on the website. but i brought two more of my favorites. this is a po boy from new orleans. my favorite sandwich in the whole world. usually made with meat or fried seafood. used to be called the peacemaker. but apparently, and perhaps it's apocryphal a long time ago during a street car strike down there one of the retired street car guys opened a sandwich shop and gave free sandwiches to the guys on strike, and so it became called the po boy . this is a real suvlaki from athens. another one of my all-time favorite sandwiches. the pork, the eggplant and all the rest.

>> good to see you.

Show transcript

TODAY recipes

updated 5/4/2012 1:03:03 PM ET

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Spice up your kitchen with these deliciously different dishes from "Bizarre Foods" host Andrew Zimmern.

Recipe: Tortas ahogadas (roast pork sandwich with chile-tomato salsa) (on this page) Recipe: Soft shell crab po'boy from New Orleans (on this page) Recipe: Grilled pork sandwich (on this page)

Recipe: Tortas ahogadas (roast pork sandwich with chile-tomato salsa)

Andrew Zimmern

Ingredients

Chile sauce
3 pounds ripe tomatoes
1 large white onion, minced fine
3 cloves garlic, minced fine
2 teaspoons dried oregano
1 bay leaf
1 cup water
1/4 pound dried arbol chiles, toasted-seeded
1/3 cup white vinegar
2 teaspoons sugar
1 tablespoon olive oil
Meat
2 pounds pork shoulder
3 garlic cloves minced
1 onion sliced
1 teaspoon oregano

Preparation

To make the chile sauce, place oil in 4 quart pot over medium heat, add onions-garlic-oregano-sugar and saute until onions are glassy. Holding onto the stem end, grate and push the tomatoes through the large holes on a box grater. Discard skin and stem scar. Place tomatoes and all other ingredients into the pot. Bring to a simmer and cook gently for 45 minutes. Taste and correct seasoning for salt. Cool for 30 minutes, sauce should not be watery. Puree in a blender and strain through a medium coarse sieve. Serve in healthy quantities ladled over the sandwiches.

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Recipe: Soft shell crab po'boy from New Orleans

Andrew Zimmern

Ingredients

1 loaf Leidenheimers bread (or any long hoagie or sub rolls), cut in thirds and sliced horizontally
6 soft shell crabs, cleaned well and patted dry
2 cups flour, seasoned generously with salt and pepper
2 quarts cooking oil
Cabbage slaw
4 cups julienne Savoy cabbage
2 tablespoons lemon juice
3 tablespoons parsley, chopped
4 tablespoons olive oil
1 tablespoon creole mustard
1 teaspoon sea salt
1 teaspoon sugar
Remoulade
1/2 cup white vinegar
1/2 teaspoon ground white pepper corns
1/2 cup Heinz Chile sauce
1/4 cup prepared horseradish
1/4 cup Creole mustard or dark brown mustard
1/4 cup yellow mustard
2 tablespoons paprika
1 teaspoon cayenne
5 cloves peeled garlic
1 tablespoon Crystal hot sauce
2 tablespoons Worcestershire
6 scallions, chopped
3 stalks chopped celery
4 medium eggs
1 1/2 cup vegetable oil
1 teaspoon sea salt

Preparation

Heat oil to 375 degrees F in a 6 quart pot. Dredge soft shell crab in seasoned flour and fry 4-5 minutes. Remove from pot and drain on paper towel. In a medium bowl, combine cabbage and other slaw ingredients. Add heaping spoonfuls of cabbage mixture to the split rolls. Top withwith 2 soft shell crabs. Finish with a healthy dollop of remoulade.

To prepare remoulade: Place all ingredients except the oil in a food processor. With the machine running, slowly pour oil in to emulsify. Season with sea salt and refrigerate.

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Recipe: Grilled pork sandwich

Andrew Zimmern

Ingredients

Pork
One pound pork tenderloin, cut in 1 inch square pieces
Juice of 1 lemon
2 teaspoons dried oregano
1 garlic clove, minced
3 tablespoons olive oil
1/4 cup yellow onion, minced
Eggplant
1 medium eggplant
3 tablespoons olive oil
Salad
1 tomato, thinly sliced
1 yellow onion, thinly sliced
2 tablespoons fresh oregano, chopped
1/4 cup parsley, chopped
5 tablespoons olive oil
3 tablespoons red wine vinegar
Salt to season
Garnish
1 cup thick Greek yogurt
2 tablespoons dill, minced
1 garlic clove, minced
1 shallot, minced
2 tablespoons lemon juice
Salt and pepper to taste
1 tablespoon mint, minced
2 tablespoons parsley, chopped

Preparation

For the pork marinade, mix lemon juice, dried oregano, minced garlic, olive oil and onion in a bowl. Add cubed pork loin and marinate overnight. Remove from marinade, discard it, and skewer the meat to make cooking easier. Grill or broil to medium at most.

Slice the eggpant a half inch thick, brush with the oil and grill until charred and tender. Reserve. Season with salt. In a medium bowl, combine tomato with onion, oregano, parsley, olive oil, and vinegar. Set aside.

In a separate medium bowl, add Greek yogurt. Add in dill, garlic, shallot, lemon juice, salt, pepper, mint and parsley with the Greek yogurt. Mix well and refrigerate. Heat pita on grill or under broiler. Place the meat on hot pitas, add salad mixture, some grilled eggplant, and garnish with the the yogurt sauce.

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