Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts

Sunday, September 30, 2012

Hot Lobster Rolls

North Beach Chatham Ma
In Part One of this post, chronicling our vacation adventures on Cape Cod this past August, I sang this popular destination's praises. Truth be told, there were a couple of things about it that took some getting used to. The main one, which snowballed into creating a few of the others, was the sheer magnitude of people there. The bumper to bumper traffic on the only highway leading to and from the Cape {especially on the popular rental house 'switch days'}, the busy supermarkets with throngs of shoppers daily, and possibly the most challenging to transcend, the slew of beachgoers snatching up every square inch of sand possible. However, with a place as gorgeous as the Cape, can anyone question why?
Beachcomber
It didn't take us long to figure out how things worked, so we planned our days around these obstacles. Whether it meant shopping for more than one day's worth of food at a time, or learning different routes to get where we wanted to be - we managed to make the best of it.
When it came to the beach crowds, most of our mornings were greeted with cloudy skies. This turned out to be an unexpected benefit, as it caused many tourists to venture out in directions other than the beach. For us, the overcast weather brought with it an easy parking space, the possibility of better waves, and a guaranteed wedge of sand to call our own. In nearly all cases, the sun eventually made it's appearance while we sat back and enjoyed the afternoons.
Boats
Beachcomber Taxi
That was, until we had a break in our luck on our last day of vacation. On this day in particular, it happened to be glorious out. Made even better with the company of some friends of ours, who were staying with us for a few days. Of course, the usual plan was in order - get lunches, bevvies, and the beach gear gathered up, then head to the beach. What we didn't anticipate was that because of the picture perfect weather, every public beach within a reasonable distance of us would be at capacity. We were locked out, down in the dumps, and @*%! out of luck, until my brilliant friend suggested we try an alternate plan.

Wednesday, July 6, 2011

Caprese Burger


Some of you might remember the Cheddar & Guinness Dip recipe I wrote for the folks from the Wisconsin Cheese Board back in March. They were nice enough to ask me to submit another guest post for their blog, Wisconsin Cheese Talk. This time, the subject matter was...Cheeseburgers! Of course, I did not hesitate to say yes. I love a good cheeseburger.
It also happened to be good timing...as, I've been meaning to get a recipe for a burger up here for some time. I actually had a reader write me, saying they loved the recipes I featured, but that they were perplexed as to how an American home-cook didn't have a single burger recipe in the archives! I promised to get on that...
So, now I have...and this happens to be a darn good one, if I do say so myself.
I tend to get settled in my ways with food...ordering the same take-out items for dinner, or the same sandwich from my favorite deli, the same entree from one of the restaurants in our regular rotation. I'm nervous to branch out, because what if it's not as good as my old standby? I'm not a "specials" person, and hardly bother to look at them, unless it's a new place.
The case is also true when it comes to how I like a cheeseburger. When I make burgers at home, my toppings are fresh mozzarella, pesto, and tomato. But, for this post, I wanted something more creative than just that. Something worthy of being called a "recipe"...otherwise, I'm basically just telling you how to build a sandwich.
For a twist on the traditional Caprese ingredients, this burger is made with pickled tomatoes. Something that seems to be catching on these days...at least according to all my Food Network TV viewing. The basil and balsamic vinegar elements come in the form of a basil mayo...which works out well for me, as I'm also known to enjoy mayonnaise on a burger. The rest is the usual...forming the patty by hand, between two pieces of wax paper {makes a perfect patty every time, in my book} and searing it in a hot, "salted" cast iron skillet {a method I learned from my MIL}. Lastly, my favorite parts...creamy, salty fresh mozzarella cheese, and a crusty, airy bread, like ciabatta. You can see my guest post by clicking here.
Hope you enjoy this burger as much as I did...

Monday, April 12, 2010

Egg Salad


I was inspired to make some egg salad last week with some of our leftover Easter eggs. My MIL makes the best egg salad sandwich I've ever had & my recipe is an attempt at making something close to hers {I don't have her recipe}.
I have made many sandwiches over the past few years...for catering jobs, showers, etc. This sandwich is always a big hit. My kids also love egg salad & I try to make it often, for their lunch boxes. I use sweet curry powder in this, because it has no heat & is suitable for kids palates. But, any curry powder can be substituted.

Sunday, March 28, 2010

Reubens


I really wanted to make a Reuben sandwich this year with our leftover corned beef from St. Patrick's Day. It's not that I am a super huge fan of them, because I'm not. Usually, the closest I'll get to ordering a Reuben, is ordering a turkey version. But, since we had the goods, I thought it would be fun to try making one. My DH was happy I did.
There seems to be many variations on a Reuben sandwich. It can be made with corned beef, or pastrami. Smeared with Russian, or 1000 island dressing. Topped with coleslaw, or sauerkraut. Served on rye, or pumpernickel.
If I am going to eat one, I prefer corned beef, Russian dressing & coleslaw, on rye.
So, I had the Russian dressing, and the corned beef. I just needed the coleslaw. You can use some store bought coleslaw...or, do what I did below.

Monday, October 5, 2009

Tarragon Chicken Salad with Pecans & Cranberries


I got this recipe from my BIL years ago. I have made it endless times. Now, with a slight autumn update, by adding in some cranberries & pecans. I often serve it on a dense wheat bread, such as Eli's health loaf. But, it's also great in a pita, or on a green salad. It tastes even better as it sits, so make it ahead.

Begin by preheating the oven to 425 degrees. Take 2 whole bone-in, skin on chicken breasts & place them on a baking sheet. Drizzle them with olive oil & season generously with some kosher salt & pepper. Roast for 45 minutes, or until cooked through. When done, remove from the oven & let them cool to room temperature. Meanwhile, toast 1 cup of pecan halves in a skillet over medium heat for about 4 minutes, or until fragrant. Set aside.

Wednesday, October 29, 2008

Peanut Butter, Bacon and Honey Sandwich



A friend of my MIL gave us this cookbook recently. She knows that my kids love to cook & it's full of cute, kid-friendly recipes.

DH made this one over the weekend.
It may sound a bit wierd. But, if you like sweet & salty mixed up, then you'll love this sandwich.

You'll need a few slices of bacon & some bread.
DH toasted his, but you don't have to.

Spread on some peanut butter & place the bacon on top.

Drizzle on some honey,

slice,

and eat.