Boondocks Hot Brown
The classic version was born in Kentucky, and this is our version for the Boondocks! A good trick is to warm the turkey slices directly in the sauce prior to assembling the sandwiches. For four...
View ArticleThe Classic Grinder
The secret to the classic grinder is good bread, a hot oven and some crunchy vegetables dressed with a bit of vinaigrette. For each grinder: 1 baguette or sub roll capicola, as many slices as you like...
View ArticleTaco Quesadilla
A great use for leftover taco meat! Serve with a salad and your favorite Mexican garnishes. For each quesadilla: 2 8-inch flour tortillas refried beans taco meat Monterey Jack cheese, shredded 2...
View ArticleThe TLC BLT
It’s the care you give each of five simple ingredients that make this sandwich so spectacular! The Bread: homemade bread is best, of course, and I recommend Whole Wheat Molasses, Simply White or Honey...
View ArticleRighteous Reuben Sandwich
The success of this simple open-faced sandwich depends on two elements, quality and freshness of its ingredients. For each sandwich: 1 large slice of rye, pumpernickel or marble rye bread, cut from a...
View ArticleGrilled Pork Bánh Mi Sliders with Kimchee Slaw
Asian Grilled Pork 1 pound (4 pieces) pork loin, trimmed 1/4 cup fresh lime juice 1/3 cup peanut oil 2 tablespoons brown sugar 1 ½ tablespoons soy sauce 1 ½ tablespoons fish sauce (available in the...
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