Sandwich
I am an absolute sucker for a good eggs benedict and I don’t typically make it at home as it can be a little tricky. BUT, if you saw my post yesterday you know I had a great crab cake mixture and I could not resist reserving some of that mixture to make crab cake benedicts for breakfast! These were really, really good! The crab mixture can be made the night before and kept in the refrigerator until you make the benedicts in the morning.
INGREDIENTS
4 eggs
1 teaspoon salt
2 teaspoon white vinegar
Two english muffins
FOR THE CRAB CAKE
10 Tablespoon unsalted butter
1 cup of onion, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup dry white wine
2 cloves of garlic, minced
16 ounces crab meat
30 buttery (Ritz) crackers
1/2 cup panko
1/2 teaspoon ground red pepper
1 teaspoon old bay seasoning
1 teaspoon salt
1 teaspoon ground black pepper
3 Tablespoons of vegetable oil for cooking
FOR THE HOLLANDAISE SAUCE
(This was made in a Vitamix blender)
4 egg yolks
1 stick of melted butter
juice of 1/2 of a lemon
1/4 teaspoon salt
dash of pepper (white pepper if you have it)
dash of cayenne pepper
DIRECTIONS
STARTING WITH THE CRAB CAKE
Heat five tablespoons of butter in a skillet until melted, add onion and saute until soft. Add bell peppers, add the additional butter, wine and garlic cooking until tender about 4-5 minutes. In a large bowl add crab meat , onion mixture, cracker crumbs, panko, pepper, old bay, salt and red pepper. Mix until well combined, cover and refrigerate for at least an hour, but up to 24 hours. When you are ready to make the crab cakes remove the mixture from the fridge and form the mixture into four patties.
In a large skillet heat three tablespoon of vegetable oil over medium heat. When the oil is hot add your crab cakes to the oil and cook on both sides so it forms a nice brown crust on each side.
FOR THE HOLLANDAISE SAUCE
In the blender add the lemon, the egg yolk, salt , pepper and cayenne. Remove the center of the blender lid and with the blender on its lowest setting blend on low for 20 seconds. Add the butter in a slow and steady stream with the blender still going. As soon as it is mixed, stop the blender.
TO POACH EGGS
In a two quart saucepan add enough water to fill the pan three quarters of the way up the pan, Add 1 teaspoon of salt and two teaspoon of white vinegar. Bring this mixture to a simmer over medium heat. Meanwhile crack one very cold egg into a small bowl and using a spoon to quickly stir the water in one direction until it is smoothly spinning around, carefully add the egg into the center of the whirlpool. Turn off the heat and cover for five minutes. NO PEEKING! Remove the egg with a slotted spoon and serve immediately or you can make ahead by removing the egg from the water, place it in a bowl with ice water and keep in the refrigerator until ready to serve. To warm the egg back up, place it in warm water until warmed through.
Toast english muffins
TO ASSEMBLE
Place 1/2 of your english muffin on a plate, top with your crab cake, add one egg and drizzle with hollandaise sauce.
Serve warm and enjoy,
Crab cake recipe is also found at www.allrecipes.com
Hollandaise sauce is from Clinton Kelly from the Chew
Poached egg instructions are from Alton Brown
These little sliders are full of flavor that you are really going to enjoy. I love the peppery arugula along with the combination of sweet chili sauce and crushed pineapple. Not to even mention the Applewood thick cut smoked bacon! YUP! It’s delicious and a perfect party food! No sooner did I have one or two put together when someone was reaching for them!
INGREDIENTS
12 Slider Rolls (Hawaiian butter rolls would be great)
12 strips of bacon cooked through (I used Applewood smoked thick cut bacon)
1 (20 ounce) can of crushed pineapple, drained
1 rounded Tablespoon of sweet chili sauce
12 thin slices of deli ham
12 thin slices oven roasted chicken
12 slices Monterey jack cheese
1/2 cup arugula
DIRECTIONS
Slice each roll in half and set aside. Drain the crushed pinapple and put into a small saucepan and add the sweet chili sauce and mix. Turn this on low to warm through. Turn your broiler on with the oven door slightly open.
On a baking sheet start by folding one piece of ham so it will fit on the slider bun and place on the baking sheet. Do the same with the roasted chicken, add the chicken on top of the ham and do the same with a piece of cheese making a meat and cheese stack! When you have twelve stacks put the baking sheet under the broiler just for a few minutes until the cheese is melted and the meat is warmed through. Remove from the oven and start to put the sliders together starting with the bottom roll then add the meat and cheese stack, bacon and argula and finally add the sweet chili sauce, pineapple mixture and top with the remaining bun. Do this for each slider and serve immediately.
Enjoy,
This recipe is slightly adapted from www.ingoodflavor.com
Thanksgiving is my husband’s absolute favorite holiday. He loves having family and friends together and enjoying his favorite foods! This panini sandwich is his favorite late night snack. I also really enjoy this sandwich, but I like mine without the potatoes! I have a panini maker, but you can make this on the stove in a skillet. Just add another heavy skillet on top of the sandwich and cook until golden brown!
INGREDIENTS
2 slices of your favorite sandwich bread
Mashed potatoes
Turkey
Gravy
Stuffing
Cranberry sauce
Butter
DIRECTIONS
Heat your panini maker or a skillet on the stove to medium heat.
Butter the OUTSIDES of the bread slices. I like to layer the sandwiches in the order I have the ingredients listed, but you can put it together anyway you want! Lay the first slice of bread with the butter side down on your skillet and add any amount of the ingredients you want Top with the second slice of bread, with the butter slice up. “Toast” on both sides until golden brown.
Enjoy,
This grilled cheese was inspired by Tyler Florence of the Food Network. This grilled cheese is full of flavor and so delicious with the melted cheese, thinly sliced green apples, caramelized onions, and have I mentioned BACON! The bacon takes it over the top, and the the apple and onion add an incredible sweet flavor. I gave some to Emily (Robby’s girlfriend) she took one bite and came running around the corner to ask me what was in it. She loved it after just one bite! Robby and I loved it so much I made them again the next day!!!
INGREDIENTS
(for 4 sandwiches)
1 Granny Smith apple (very thinly sliced, I used a mandolin)
Sharp cheddar cheese (as much as you want)
Caramelized onion (I used 1 onion)
8 slices of thick sliced cooked bacon
8 slices of your favorite sandwich bread (I used a multi-grain)
Butter
DIRECTIONS
Caramelize your onion by slicing the onion into thin strips and cook over medium heat with a drizzle of olive oil until golden brown. This takes some time but well worth it! Cook your bacon until crisp. Place a large skillet on your stove top and heat over medium heat. Spread the “down ” side of your slice of bread with butter and place down on your skillet, add your cheese, onion, bacon and thinly sliced apple. Top with another piece of bread that you have buttered and place the butter side up onto the sandwich. Push down slightly and cover for just a couple minutes or until the bottom side is browned. Then flip and cook until the second side is browned. Remove from heat, serve warm.
Enjoy,
This is not your average ham and cheese…this is ham and cheese on steroids! The inspiration from this dish came from www.pinchofyum.com . This can be done using slider rolls or regular sandwich size rolls. If you are making them for a party and want to do a little bit before hand you can caramelize the onions and make the bacon the day before. You can also assemble the sandwiches ahead of time storing them in the fridge until you are ready to bake. I also think that you could add sautéed mushrooms to this and it would be terrific BUT because I dislike mushrooms you will not see them here! Just sayin! Please feel free to try it and let me know what you think!
I made six sandwiches with these measurements
INGREDIENTS
12 slices of honey ham
6 slices of Swiss cheese
6 slices of thick cut apple smoked bacon (cooked until crisp)
1 large onion, sliced and caramelized
1 tablespoon of butter
1 tablespoon of brown sugar
4 tablespoons of butter at room temperature
1 tablespoon dijon mustard
DIRECTIONS
Preheat oven to 350 degrees. Caramelize onion by sautéing in a pan with 1 tablespoon of butter. When the onion starts to brown, add 1 tablespoon of brown sugar and continue sautéing until the onions are golden brown.
For the bacon, I bake the bacon in the oven at 300 degrees until crisp, turning as it cooks. (depending on the thickness of the bacon it takes my bacon about 20 minutes)
Mix the 4 tablespoons of room temperature butter with the dijon mustard, set aside.
To assemble the sandwich place the rolls on a baking sheet, spread the butter dijon mixture on the top side of the bun.
Layer the ham, onion, bacon and cheese on the bottom of the roll. Close the roll and bake for 10 minutes, then cover with foil and bake for an additional 5 to 10 minutes until the cheese is melted through. Remove from oven.
Enjoy,
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