One of the first food adjustments people consider during downmarket days are meats. Like eggs and dairy products, meat is one of those commodities that shows an immediate rate jump. Those Porterhouses and T-bone steaks start looking mighty dear.
And you'll also note that the traditional foods of most cultures tend to embrace "scrap" meat and cheaper cuts. Ground meat, sausages, scrapple, haggis, cured belly bacon, tougher cuts long-stewed to tenderize... these are the foods of the commoners.
Thus, the bahn mi, a Vietnamese-French fusion sandwich made of chopped fresh vegetables with pate, roast pork or ground meat on a baguette, is a classic recession-proof recipe.
Banh Mi (Makes 4 sandwiches)
For the carrots
1/4 cup white vinegar
1/4 cup water
2 Tbsp sugar
Dash fish sauce (optional)
3-4 carrots, shredded
For the sandwiches
2 baguettes (or 4 long sandwich rolls)
1/4 lb roast pork or ham
1 small cucumber, peeled & cut into long strips
1/2 bunch cilantro, leaves picked
1 Tbsp mayonnaise
1/8 lb pork liver pate
Chili sauce (I like Sriracha), to taste
Chili peppers (optional)
1. Prepare the carrots: Mix vinegar with water, sugar and fish sauce (if using). Brine the carrots in this mixture overnight in the refrigerator.
2. To make the sandwiches, slice the baguettes in half, cut each one open and distribute the mayonnaise and pate across the bread.
3. Top each dressed baguette with a thin slice of roast pork/ham. Distribute the carrots, cucumber and cilantro leaves. Add chili sauce or peppers to taste and serve immediately.
Not only does this recipe conservatively use its meat component, you'll note it also makes good use of the recession-proof extender factor in the use of the bread as a cheap and tasty tummy filler.