Tags: Carrots, Celery, Chicken Salad, garlic, Greek Yogurt, Onions, Roasted Peppers, Sandwich, Tuna Salad, Wraps
I wrote a long preface to this post, but was told to ditch it. Too personal, too revealing, too much apologizing and explaining, they said. So, I gave in and ditched it. All that matters is that the end is finally here, so let’s celebrate with sandwiches, or wraps. Did you just hear the dull, hollow thud after I said that? Yeah, it’s there, an apropos response to sandwiches after 8 months away from blogging, not counting my last post and my brief appearance to pay tribute to my dear, late friend, Lis.
Sloppy and blurry, but oh so good.
For my second post back, I wanted to make something spectacular, and I tried, and I failed…twice. It was the most disgusting thing I’d ever put in my mouth. Then I felt sick again, so I gave up and made an easy chicken salad, which really isn’t much of a recipe, but it’s the best I can do for now. Plus, I can sit and chop, so win-win.
Tags: eggs, En Croute, Ham, Julia Child, Michel Richard, Peppers, Puff Pastry, Spinach, Torte Milanese, Tourte Milanese
Remember when I told you about the computer crash of 2011 where I lost almost everything? It was mainly tons of photos of some of the best goodies I’ve ever made, most of them pretty labor intensive. You see, I was on this roll from September 2010 to January 2011 – a fancy shmancy crazy roll. Once or twice a week I was creating showstopping sweet and savory dishes like they were going out of style, and as luck would have it, getting some good clicks of them.
It was an amazing food blog run, and I had about 7 posts lined up. The posts weren’t written, but the photos were ready – tucked in and snug as a bug in a rug in my photo program waiting until I was ready to write and post. Then..the crash.
Tags: Ballotine, Chicken Ballotine, Chicken Galantine, Deboning chicken, Jacques Pepin, Red Rice Stuffing, Stuffing
Before I say one word about this challenge, a warning. Vegetarians and vegans (In my best Melissa McCarthy impersonation) LOOK AWAY! LOOK AWAY!
Tags: Ancho Peppers, apples, Brining Turkey, Butter Pecan, Hurricane Sandy, Recipe, Stuffed Turkey Breast, Stuffing, Thanksgiving, Turkey, Whole Boneless Turkey Breast
Damn, I thought Thanksgiving was the 29th because Thanksgiving is usually the last Thursday in November. Oh, boy, this is the trick of the trick or treat for real – the ultimate “Ha ha…you better get your ass in gear!” moment. I think Hurricane Sandy left me a little off-kilter, but I’ll get to that later.
You see, for this month’s Daring Cook’s challenge, which is all about brining meat and/or vegetables, then roasting, which I’m late to as usual, I decided to brine a whole turkey breast, then layer it with more flavors – like a compound butter rub, then stuff, roll, and tie it for a lovely Thanksgiving treat for those who don’t want to roast a whole turkey.
Tags: Asiago cheese, baking, broccoli rabe, Dough, garlic, mozzarella cheese, Prosciutto, provolobe cheese, rapini, Roasted red Peppers, stromboli, Yeast
One of my favorite sandwiches in the world is prosciutto, fresh mozzarella and roasted red peppers or in Jersey Italian – prah-joot, mootz-ar-ell and peppuhs. When I was perusing through my assigned blog, Paulchen’s Blog?!, for this month’s Secret Recipe Club..I struck stromboli, and the first thing I thought of was how perfect one of my favorite sandwiches in the world would be wrapped up and baked as a stromboli. I kept wavering back and forth between the stromboli and these butterscotch brownies...because next to being a peanut butter freak..I’m a pretty heavy butterscotch user too.
In the end, I couldn’t stop thinking how melty and gooey would work well for this sandwich combination in a stromboli – so that was it, decision made. BUT, as I thought it over, I wanted more cheese, another cheese, like provolone and definitely something green and garlicky to cut into all that rich, gooey cheese. Oh, and why not top it with yet another cheese? Asiago, perhaps? OK, now we’ve got three cheeses, roasted red peppers and prosciutto. What about the green stuff?