It is my personal experience that cooking tends to squeeze out quite a few creative juices out of me. I have been following recipes on the web off and on - when I came across this guy who calls himself Chef John (no last name mentioned) on YouTube. I was at first, thoroughly irritated by his overly artificial, singsong voice. After watching a few videos however, his genuine desire to share his culinary knowledge, superb humor, self effacing manner, and his art of focusing solely on the recipe and preparation won me over. He never features himself in his videos; the food as he says himself, is the star!
His videos are surprisingly short (no more than 5-7 mins), very effective and his detailed recipes can be perused at his blog foodwishes.blogspot.com
I am now a firm fan, one amongst his 1.2 Million subscribers. Cutting down to the chase, here is his version of the Shooter's Sandwich
The detailed Recipe at http://foodwishes.blogspot.ca/2013/12/t ... ndeed.html
The Shooter’s Sandwich – Tally Ho Indeed
Even though this trendy shooter’s sandwich has been requested many times, I’ve resisted making one because I’ve always felt there were better handheld delivery systems for steak and mushroom ingestion. Like a panini for example, or maybe even a cheesy quesadilla; but pressed into a cold, hard wedge?
Then, I had an incredibly small epiphany. I ran across the origins of the shooter’s sandwich online, and realized I might have been missing the point. This wasn’t something you make for just any lunch; it was something you make to take on a foxhunt (or what you Americans call a “tailgate party”).
I can’t remember the last time I was on a foxhunt, but after giving this a try, I can see the advantages of this very filling, very flavorful, and very sturdy sandwich. But, as I stressed in the video, you really need a couple huge steaks to make this work. Even cooked slightly pass medium, this was okay, but another half-inch of tender, pink meat would have made the whole affair significantly better.
So, I guess if I were going on a long hike, or out for a relaxing day of shooting innocent foxes, I would consider making this again, but while I tucked in, I have to admit, I’d probably be dreaming about a steaming hot, steak and mushroom hoagie. Enjoy!
Chef John starts off all his introductions with 'That's right' and then ends with 'Enjoy' - so I repeat, ENJOY! Bon AppetitRecipe
Ingredients for 8 Portions:
(Note: I didn’t measure anything, ‘cause it’s a sandwich, but these should be close enough.)
For the mustard sauce:
- 3 tbsp Dijon mustard
1 tbsp extra hot horseradish
1 tbsp mayo
For the mushrooms:
- 1 tbsp olive oil
1 tbsp butter, divided
1 1/2 pound button mushrooms
salt and pepper to taste
cayenne to taste
1/2 cup minced shallots
2 tbsp brandy or sherry
The rest:
- 2 at least 16 to18-oz well-trimmed beef steaks (rib eye, NY strip, or top-sirloin are best choices, in that order). Seared in some vegetable oil.
salt and pepper to taste
3-4 oz fine pate, optional
1 round loaf of crusty bread
But i will file it away. It looks like it would be fun to make for a hike or a trip 
