tag:blogger.com,1999:blog-16677408235299584662024-02-06T22:50:48.018-05:00S365Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.comBlogger290125tag:blogger.com,1999:blog-1667740823529958466.post-33771699965758434432011-04-29T14:39:00.021-04:002011-04-29T15:47:39.050-04:00MAGAZINE PIMP AT WORK!<div class="separator" style="clear: both; text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVntWA8gmjDCMMQJw9prIwOZrWJ7aHVKj0WmjZTMw4xw97vF3O317gbSFMX98gRFVpJsubYnyOZUjUz1zgoa-__YDxfC7esPRvP3zANK6SIpNlLgJZbvDdWQ7QAXB-ZrZvijmrT6GnlMt0/s1600/Picture+524.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" id="BLOGGER_PHOTO_ID_5601079400103756866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVntWA8gmjDCMMQJw9prIwOZrWJ7aHVKj0WmjZTMw4xw97vF3O317gbSFMX98gRFVpJsubYnyOZUjUz1zgoa-__YDxfC7esPRvP3zANK6SIpNlLgJZbvDdWQ7QAXB-ZrZvijmrT6GnlMt0/s320/Picture+524.jpg" style="float: left; height: 240px; margin: 0pt 10px 10px 0pt; width: 320px;" border="0" /></a></div><div style="text-align: justify;">Obsessive me has come out to play over a $4.00 magazine from the Food Network. Unsuspecting me received it graciously from Hoity Toity Niece last weekend and have cover-to-covered it three times already.<br /></div><br /><div style="text-align: justify;">I'm loving the format, the over sized layout and content. And not just because they revere the sandwich in such deservedly incredible ways, it's much more than that. It's seeing some of my favorite television chefs in a different, more tangible way.<br /><br />Lazy me can now lay in bed and read about the $625.00 cookbook (have you heard about that?), test my wine IQ, pick up cooking tips from the pros or see what Eva Longoria's kitchen looks like. It's all in there and with photographs, big, colorful, eye popping photographs! <br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-LWmR6E8HYHw/TbsH64OWLRI/AAAAAAAACJw/EXLuweWLvi4/s1600/Picture%2B525.jpg"><img alt="" id="BLOGGER_PHOTO_ID_5601079269671709970" src="http://3.bp.blogspot.com/-LWmR6E8HYHw/TbsH64OWLRI/AAAAAAAACJw/EXLuweWLvi4/s320/Picture%2B525.jpg" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" border="0" /></a>Herb filled Terracotta pots on the table of contents page could be a picture of my front porch right about now, and the recipe index is simple, user friendly and packed for days with dead-on recipes. No, I'm not a magazine sales person and I'm not pimping for Food Network... , but I would if they asked me.<br /><br />How about a Grilled Cheese Sandwich with dates and prosciutto? Or a Grilled Cheese with Bacon and Thousand Island Dressing.... yes, I said bacon and thousand island dressing.<br /><br />Or a Grilled Pound Cake with Mascarpone, hmmm? And those are just a few sandwiches offered up inside, along with main dishes, desserts starters ... and so on. .. you have to pick one up soon. do it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-jVXbaVFseew/TbsHol9NryI/AAAAAAAACJg/P8ElBpn5M7Y/s1600/Picture%2B526.jpg"><img alt="" id="BLOGGER_PHOTO_ID_5601078955530366754" src="http://1.bp.blogspot.com/-jVXbaVFseew/TbsHol9NryI/AAAAAAAACJg/P8ElBpn5M7Y/s320/Picture%2B526.jpg" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" border="0" /></a><br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-1JBLollDqQs/TbsHw6eERZI/AAAAAAAACJo/nYu0YhiYNbY/s1600/Picture%2B528.jpg"><img alt="" id="BLOGGER_PHOTO_ID_5601079098475824530" src="http://1.bp.blogspot.com/-1JBLollDqQs/TbsHw6eERZI/AAAAAAAACJo/nYu0YhiYNbY/s320/Picture%2B528.jpg" style="cursor: hand; cursor: pointer; float: left; height: 240px; margin: 0 10px 10px 0; width: 320px;" border="0" /></a><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com5tag:blogger.com,1999:blog-1667740823529958466.post-71007056906292782262011-04-25T11:49:00.009-04:002011-04-25T12:45:27.908-04:00SLOPPY JOE THYME!<div style="text-align: justify;">It is such an honor to have my friend <a href="http://www.blogger.com/profile/11198603107302675448">"Chef E" </a>participate in S365's never-ending quest for perfection between two slices of bread. A woman of many talents, Chef E presides over multiple blogs where her passions for poetry and culinary arts gracefully converge.<br /><br />It is sheer genius that "E" would choose to share with us her very own spiced-up Sloppy Joe recipe, perfect for this time of year. As I read E's intro, I too was reminded of the canned Sloppy Joe mix Mom served in the 60s. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Geeez</span>, it's a wonder we're all alive. <a href="http://cookappeal.blogspot.com/">"Chef E" </a>uses ingredients that make this "Joe" worthy of a much nobler name. Thank you Chef E<br /></div><p style="font-style: italic; color: rgb(153, 0, 0);">I have been playing around with fresh herbs the past few weeks in some of my recipes. The sign of spring comes and we all want to plant our herbs and flowers right? Then as always I wanted to plant a big summer <span class="blsp-spelling-error" id="SPELLING_ERROR_1">sammie</span> right into my mouth.</p> <p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlP5qgMPyfv4-8mnNXE3tchoaUhk4nkBWPMMW5zIqwqtM6_sgR4hzw4XgD-xfFSvF-P99uDTSyWegzYwcAhtKoeeFGAX0AmauN_QT4ZnXuFfr-xNCM2daQ7tRWMDDlwoA1kmUUd3i2KzK/s1600/tn.jpeg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 113px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlP5qgMPyfv4-8mnNXE3tchoaUhk4nkBWPMMW5zIqwqtM6_sgR4hzw4XgD-xfFSvF-P99uDTSyWegzYwcAhtKoeeFGAX0AmauN_QT4ZnXuFfr-xNCM2daQ7tRWMDDlwoA1kmUUd3i2KzK/s320/tn.jpeg" alt="" id="BLOGGER_PHOTO_ID_5599550007247328898" border="0" /></a></p> <p style="font-style: italic; text-align: justify; color: rgb(153, 0, 0);">S365 also puts some good food in our path, so I offered to do a few posts for her. One thing I have not had since childhood is a Sloppy Joe. My mom made them from the can with ground beef. Since I moved to the north east from <span class="yshortcuts" id="lw_1303746525_0">Texas</span> I find the use beef, veal, and pork for their meatballs and such is more common; it has grown on me. So why not use the formula for the Joe's right?</p> <p style="font-style: italic; text-align: justify;"><span style="color: rgb(153, 0, 0);">The history of Sloppy Joe is not a clear path, but I assume when I was a kid mother's had</span> <span style="color: rgb(153, 0, 0);">began loving the idea of the little helpers around dinner time, saving precious time, or even weekends as they began taking on a job, added to their domestic duties- thanks to the likes of Hunt's and other processed food companies back in the 60's. Here is some information provided by a simple task of googling!</span></p><p style="text-align: justify;">A <a rel="nofollow" target="_blank" href="http://en.wikipedia.org/wiki/Sloppy_joe"><span class="yshortcuts" id="lw_1303746525_1">Sloppy Joe</span></a> is an American dish of ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun. Commercially made sauces are also available. Textured vegetable protein may be used as a vegetarian substitute for the meat. Contradictory lore suggests that the Original Sloppy Joe Sandwich was invented at Sloppy Joe's Bar in <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1303746525_2">Key West, Florida</span>, or by a cook named Joe at a cafe in <span class="yshortcuts" id="lw_1303746525_3">Sioux City, Iowa</span>, as a variation of the popular "loose meat" sandwich (which does not contain tomato sauce).</p> <p style="text-align: justify;"> <span style="font-style: italic; color: rgb(153, 0, 0);">My key ingredient in the recipe was taking six ounces of low fat ground beef, veal, and pork; add chopped fresh thyme, oil oil, chopped onion and garlic, salt/pepper to taste, two tablespoons smoked paprika, and mix well; let sit overnight. Brown and add 1 small can of tomato paste, 1/4 cup beef broth, and simmer on low for thirty minutes. Many sloppy <span class="blsp-spelling-error" id="SPELLING_ERROR_2">joe</span> recipes call for bell peppers, but I prefer my a bit on the spicy side, not sweet like many of the chili recipes in the mid-west to north east. Texas we like it hot!</span></p><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com8tag:blogger.com,1999:blog-1667740823529958466.post-28636433683737006602011-04-22T17:50:00.010-04:002011-04-25T10:59:22.212-04:00HIGH STEAK SANDWICH!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-oEQ5eyBrgFo/TbH5ClPeRuI/AAAAAAAACHw/uZ1ZDEelEM8/s1600/Palimillo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://4.bp.blogspot.com/-oEQ5eyBrgFo/TbH5ClPeRuI/AAAAAAAACHw/uZ1ZDEelEM8/s320/Palimillo.JPG" alt="" id="BLOGGER_PHOTO_ID_5598529634550302434" border="0" /></a>Fisherman's Choice - Beef Slider with Grilled Onions, Melted Cheddar and Homemade Fries<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-uphP0MxosiM/TbH4itNKNGI/AAAAAAAACHg/pPe8W2jHBik/s1600/nikjake2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 212px;" src="http://4.bp.blogspot.com/-uphP0MxosiM/TbH4itNKNGI/AAAAAAAACHg/pPe8W2jHBik/s320/nikjake2.JPG" alt="" id="BLOGGER_PHOTO_ID_5598529086932268130" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ocxN7fhCXyk/TbH4WKNDXTI/AAAAAAAACHY/EgpiOm6VgDM/s1600/nik%2Bsand%2Bsteak.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://3.bp.blogspot.com/-ocxN7fhCXyk/TbH4WKNDXTI/AAAAAAAACHY/EgpiOm6VgDM/s320/nik%2Bsand%2Bsteak.JPG" alt="" id="BLOGGER_PHOTO_ID_5598528871378148658" border="0" /></a><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com3tag:blogger.com,1999:blog-1667740823529958466.post-16655729786154843492011-04-18T14:18:00.021-04:002011-04-19T10:06:22.608-04:00A GREEN BEAN THING!<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-eqpji_5x0YM/TayD1y04mAI/AAAAAAAACHA/AyaqcmEqOMk/s1600/IMG_1451.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-eqpji_5x0YM/TayD1y04mAI/AAAAAAAACHA/AyaqcmEqOMk/s320/IMG_1451.jpg" alt="" id="BLOGGER_PHOTO_ID_5596993397114574850" border="0" /></a>What makes me happy? Seeing GREEN does! Our local supermarkets have begun to carry so many wonderful spring greens lately including gorgeous green beans. Terrific sides that can be prepared in a variety of ways, then refrigerated and served with just about any meal, including of course sandwiches.<br /></div><br /><div style="text-align: justify;">Green beans come in many colors, sizes and varieties, they're full of vitamins like A, B, C, E, K and minerals including phosphorus, calcium and magnesium. PLUS they add a beautiful aesthetic for your plate.<br /></div><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jIobqcDAonAPgXdLDdEQ4c9ibaFH4MqPEuwVGhJpqZ6RsdnwsBqgv1GwtWyfQZ59iGZaDwSnifcDTXjD_yEIA4M0FXOrrjpJzMwMS_HmHNBDq9aC6qXtetdYvpClT6_xrCXL5VWbvQ-H/s1600/greenbean5.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jIobqcDAonAPgXdLDdEQ4c9ibaFH4MqPEuwVGhJpqZ6RsdnwsBqgv1GwtWyfQZ59iGZaDwSnifcDTXjD_yEIA4M0FXOrrjpJzMwMS_HmHNBDq9aC6qXtetdYvpClT6_xrCXL5VWbvQ-H/s320/greenbean5.JPG" alt="" id="BLOGGER_PHOTO_ID_5596990653415746018" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-q-yLH1I27kU/TayJ15NyuRI/AAAAAAAACHI/RAvb1UTWIKc/s1600/greenbeen3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-q-yLH1I27kU/TayJ15NyuRI/AAAAAAAACHI/RAvb1UTWIKc/s320/greenbeen3.JPG" alt="" id="BLOGGER_PHOTO_ID_5596999995899427090" border="0" /></a></div><div style="text-align: justify;">I some times saute them in<br /><br /><span style="color: rgb(204, 0, 0);">*</span> a little oil with<br /><span style="color: rgb(204, 0, 0);">*</span> a teaspoon of butter<br /><span style="color: rgb(204, 0, 0);">*</span> freshly chopped onions<br /><span style="color: rgb(204, 0, 0);">*</span> garlic<br /><span style="color: rgb(204, 0, 0);">*</span> jalapeno peppers<br /><span style="color: rgb(204, 0, 0);">*</span> salt and pepper to taste making them almost a meal in and of themselves.<br /><span style="color: rgb(204, 0, 0);">*</span> Saute everything but the beans first to bring out the onion, garlic and pepper flavors, then add the chopped green beans and cook them al dente so that they're still firm and have a little crunch to them.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVmhyVCyjf5Jg3jrcTQuL_kUDB4xp9AYsjFwJ2HVseI6JkkPg3R6B6E0Ux6nX8Gww4guDXGo4C4Uj4GX977arvupmZqjeXdHzDYytfVILyfZslUjpJFkYnlyVo46kQYsspKqzTpXF6W3V/s1600/greenbean2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVmhyVCyjf5Jg3jrcTQuL_kUDB4xp9AYsjFwJ2HVseI6JkkPg3R6B6E0Ux6nX8Gww4guDXGo4C4Uj4GX977arvupmZqjeXdHzDYytfVILyfZslUjpJFkYnlyVo46kQYsspKqzTpXF6W3V/s320/greenbean2.JPG" alt="" id="BLOGGER_PHOTO_ID_5596990483941140770" border="0" /></a>Any way you slice them, not matter what color, length or variety, green beans are pretty terrific. Put them in soups, salads, stews or poo poo platters, it doesn't matter because they go with just about everything.<div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com4tag:blogger.com,1999:blog-1667740823529958466.post-53654044100999842772011-04-14T10:25:00.031-04:002011-04-14T11:17:46.271-04:00LIFE CAN BE STICKY!<div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5595445593823991250" border="0" alt="" src="http://4.bp.blogspot.com/-KXzl4TEfvrs/TacEHyPnVdI/AAAAAAAACGQ/KzDc7L0rxnc/s320/pbj%2Bmartini.JPG" /> What can I say about this meal? Except that some times life becomes so complicated, the road ahead so full of twists and tricks that you start to feel lower than a snake in a wagon track. When conditions are that sticky, the best you can do is find comfort in things familiar. While a glass of milk may be a healthier choice, nary a 2%, skim or whole exists that will do what a vodka martini will to wash away the weary, not to mention a PBJ on white! </div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com3tag:blogger.com,1999:blog-1667740823529958466.post-24657071422274879582011-04-13T13:06:00.019-04:002011-04-15T09:24:30.226-04:00LETTUCE WRAPS from P.F. CHANG'S!<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rfCSTpnRzsYm-hih9f9UmwDA8AfVGF7Ktc123zyxhUPyJFLfpPkDLK8tV3vqu_ETfXLpUP3uZ9-cC_6L94Jle5IUn349oY59DKQRNoAYQKCOkZlZxFRDzv1hWlTs2W2Te7I66sD06qa_/s1600/pfchan.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5595116661147526530" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rfCSTpnRzsYm-hih9f9UmwDA8AfVGF7Ktc123zyxhUPyJFLfpPkDLK8tV3vqu_ETfXLpUP3uZ9-cC_6L94Jle5IUn349oY59DKQRNoAYQKCOkZlZxFRDzv1hWlTs2W2Te7I66sD06qa_/s320/pfchan.JPG" border="0" /></a>Just about everyone knows about P.F. Chang's China Bistros, right? Extremely popular and now almost everywhere in the U.S. Conceptually, they've broken away from the traditional full-service Chinese restaurant format offering fewer dishes, great prices and a cool dining experience. Think of an American steak house, but with decor motifs from the Ming and T'ang Dynasties. </div><br /><div align="justify">These lettuce wraps are one of P.F's signature appetizers, and they're so good. We stopped into Pei Wei Asian Diner --a casual, quick-service variation of P.F. Chang's base restaurant, for a quicky lunch. Light and delicious, they make a perfect lunch. <a href="http://2.bp.blogspot.com/-njJM3IIaCuU/TaXYzcPRb5I/AAAAAAAACF4/VhDIB2pEfhU/s1600/pjchang2.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5595116490342887314" alt="" src="http://2.bp.blogspot.com/-njJM3IIaCuU/TaXYzcPRb5I/AAAAAAAACF4/VhDIB2pEfhU/s320/pjchang2.JPG" border="0" /></a> <span style="color:#cc0000;"><strong>Ingredients</strong>:</span> 3 tablespoons oil 2 boneless skinless chicken breasts 1 cup water chestnut 2/3 cup mushroom 3 tablespoons chopped onions 1 teaspoon minced garlic 4 -5 leaves iceberg lettuce <strong><span style="color:#cc0000;">Special Sauce </span></strong>1/4 cup sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil 1 tablespoon hot mustard 2 teaspoons water 1 -2 teaspoon garlic and red chile paste <span style="color:#cc0000;"><strong>Stir Fry Sauce </strong></span>2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice wine vinegar Change Measurements: US Metric </div><br /><div align="justify"><strong><span style="color:#cc0000;">Directions: </span><span style="color:#cc0000;"><br /><br />1.</span></strong> Make the special sauce by dissolving the sugar in water in a small bowl.<strong><span style="color:#cc0000;"> </span></strong></div><strong><span style="color:#cc0000;">2.</span></strong> Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.<br /><div align="justify"><strong><span style="color:#cc0000;">3.</span></strong> Mix well and refrigerate this sauce until you're ready to serve. </div><strong><span style="color:#cc0000;">4.</span></strong> Combine the hot water with the hot mustard and set this aside as well.<br /><div align="justify"><strong><span style="color:#cc0000;">5.</span></strong> Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. </div><strong><span style="color:#cc0000;">6.</span></strong> Bring oil to high heat in a wok or large frying pan.<br /><div align="justify"><strong><span style="color:#cc0000;">7.</span></strong> Saute chicken breasts for 4 to 5 minutes per side or done. </div><strong><span style="color:#cc0000;">8.</span></strong> Remove chicken from the pan and cool.<strong><span style="color:#cc0000;"> </span></strong><br /><div align="justify"><strong><span style="color:#cc0000;">9</span></strong>. Keep oil in the pan, keep hot. </div><strong><span style="color:#cc0000;">10.</span></strong> As chicken cools mince water chestnuts and mushrooms to about the size of small peas.<br /><div align="justify"><strong><span style="color:#cc0000;">11.</span></strong> Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. </div><strong><span style="color:#cc0000;">1</span></strong><strong><span style="color:#cc0000;">2.</span></strong> When chicken is cool, mince it as the mushrooms and water chestnuts are.<br /><div align="justify"><span style="color:#cc0000;"><strong>13.</strong></span> With the pan still on high heat, add another Tbsp of vegetable oil. </div><strong><span style="color:#cc0000;">14.</span></strong> Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.<br /><div align="justify"><strong><span style="color:#cc0000;">15.</span></strong> Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". </div><strong><span style="color:#cc0000;">16.</span></strong> Top with"Special Sauce".<div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com3tag:blogger.com,1999:blog-1667740823529958466.post-85783343181886061842011-04-11T12:25:00.000-04:002011-04-11T12:25:00.356-04:00PUTTANESCA SANDWICH!<div align="justify"><strong><span style="color:#cc0000;"></span></strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5592120173813017618" border="0" alt="" src="http://4.bp.blogspot.com/-lLc4HI2PetI/TZszq3VrrBI/AAAAAAAACDo/M3tVLrB9uVQ/s320/Picture%2B9054.jpg" />When Mezzetta Company held their "Make That Sandwich" recipe contest, I jumped at the opportunity to submit my fantastic Puttanesca sandwich. Unfortunately, it was not chosen as winner, but in my world, this one has winner written all over every bite. </div><br /><div align="justify">Contest rules disallowed publishing the recipe prior to the contest end, so I never got around to posting it here on S365. Now that fresh herbs and veggies are becoming plentiful again, this is a good time to revisit the Puttanesca. </div><br /><div align="justify">A lot of thought went into this delicious satisfyer, and if you're a lover of savory, fresh Italian flavors and ingredients, making it will be worth the effort. One small change has been made to the recipe, so these photos will differ slightly from your end result. Now it's even better. </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5592119437164308738" border="0" alt="" src="http://1.bp.blogspot.com/-8uCfGmCyHKE/TZsy__G8aQI/AAAAAAAACDg/L3bxLMRlaO8/s320/PUTANESCA.JPG" /> <br /><p align="justify">Part of the recipe challenge was to use as many Mezzetta products on your sandwich entry as possible. I must admit it, they do make products that are superior to others on the market. On the other hand, if you have a preference for another brand, go for it. <strong><span style="color:#cc0000;"></span></strong></p><br /><p align="justify"><strong><span style="color:#cc0000;">Mayo Spread Ingredients</span></strong>: 1 cup mayo - 2 tsp granulated garlic - 4 tsp anchovy paste - 1/4 cup capers - - Mix ingredients together in a mini-chop or blender and refrigerate until you build sandwiches - - <span style="color:#cc0000;"><strong>Veggie Chop Ingredients:</strong></span> 1/3 cup Calamata Olives, diced - 1 1/2 cups fresh tomato, diced - 1/3 cup red onion, diced - 1/4 cup pimento, diced - -mix all diced veggie together in a bowl and let sit for about 15 minutes to allow flavors to marry - <span style="color:#cc0000;"><strong>Bread,</strong> </span><span style="color:#cc0000;"><strong><span style="color:#cc0000;">Meat</span> Cheese & Lettuce:</strong></span> 6 to 8 pieces fresh Parmesan cheese, shaved - 4 slices rotisserie chicken breasts - 2 leafs romaine lettuce - 2 ciabatta rolls with bottom slices hallowed leaving 1/4 inch bread - - <strong><span style="color:#cc0000;">Herb Mix:</span></strong> 1/4 fresh basil - 1/4 cup fresh parsley - 2 tbls fresh oregano, all chopped - -</p><br /><p align="justify"><span style="color:#cc0000;"><strong>Build your sandwich:</strong> </span><span style="color:#000000;">Spread the mayo mix i</span><span style="color:#000000;">nto the hallowed out ciabatta bread, place lettuce atop the spread, then sliced chicken breast, then veggie chop. Leave the sandwich open for plating beside the freshly chopped herb mix allowing each individual to use the herbs to taste. </span><span style="color:#000000;"></span></p><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com7tag:blogger.com,1999:blog-1667740823529958466.post-45258766512108719092011-04-06T15:36:00.033-04:002011-04-07T16:07:32.511-04:00FAUX PHO!!<strong><em></em></strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5390215777974369346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFVeqtd-MsZvOQm0ccS4gKmERU_Ja7rWthPkmIC-Vwa6ohLYerKGkWtONK2tZUlaMGVbhj6sRsKTSCtdW-izZLRxaL0sHNJKvwpTcCm6-hYW_K5W0dOnhf75W-Q1Yrg4btDZZyOAm2ik/s320/Picture+990.jpg" />One recent Saturday two Caucasian ladies on a shopping expedition stopped into a Vietnamese restaurant to have a quick lunch. One of them familiar with the ethnic fare, the other had yet to have the pleasure. <br /><div align="justify">The lady who'd previously delighted in said cuisine ordered Pho (pronounced "fah"), a veggie and herb filled noodle soup with shrimp, and every quality necessary to produce a gala experience directly upon the tongue. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5592915681850815970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE02cMBsILDztsz4x3SZFyxap7QTUlCBrxAg2VokDgJ8xXbwu-VeOhYaGWENWEkdVN7scyAFeGror-SV0JbtizIoSkkwuXyn7Rr1KuZ7lDOMBYOENIQgJjzz0sSdu4W7vGtg1C1h6OevvB/s320/asian6.JPG" /></div>She shared it with her companion who with all two feet, joined the palate party and partook of her first Pho feast. Upon leaving the restaurant they b-lined to an Asian market across the way to seek out and purchase what they surmised to be ingredients apropos for replicating Pho. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5592916012546294738" border="0" alt="" src="http://2.bp.blogspot.com/-vk6jDETTias/TZ4Hexpqg9I/AAAAAAAACEY/SVT_ESBmgvY/s320/asian%2Bmarket.JPG" />Months passed and the ingredients sat forgotten in a cupboard above the stove. With the last days of summer behind them, when the weather took a change into fall, they remembered the forgotten ingredients and went about the unfamiliar task of recreating the bowl of Pho from long ago. <br /><div align="justify">To the best of their respective recollections they wasted no time and began to work on the soupy replication. When finally it was soup, they sat down to taste test their recreation. For the following 45 minutes the only sounds to be heard in the house were slurps, splashes and pleasure filled sighs. </div><br /><div align="justify">Surprised with their success, they felt delighted and proud to have concocted a soup so similar to the ancient Asian staple, and a happy dance ensued. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5592929832200232082" border="0" alt="" src="http://3.bp.blogspot.com/-6Kt63tfbl74/TZ4UDL363JI/AAAAAAAACEg/cIaklxD_VOw/s320/pho%2Bingred.JPG" /></div><em><strong>Ingredients:</strong></em> 1 pkg Gia Vi Pho Ga instant broth mix - 1 pkg Hokan Rice Sticks (rice vermicelli noodles) - 1/2 red onion - 1/2 lb uncooked shrimp - 3/4 cup bean sprouts - 1/2 cup fresh cilantro - 1/2 cup fresh mint leaves - 1/2 cup fresh basil leaves - 1 garlic clove, minced - 1/4 cup Srirachi hot sauce - 1 cup leafy cabbage - 1/4 cup shredded carrot <strong><em>Method</em></strong>: Follow cooking instructions on noodle package and on broth package, but first bring soup water with the following ingredients to a soft boil: carrot, onion, garlic (If you happen to have stock, use that instead of plain water), then continue following the soup mix directions, adding at the last minute, cook until they're pink (about one minute) and serve with freshly chopped basil, cilantro, mint, bean sprouts and cabbage piled high in the middle of the table. Each person can use these fresh ingredients to their own taste.<div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com2tag:blogger.com,1999:blog-1667740823529958466.post-51873512536523058482011-04-05T14:21:00.005-04:002011-04-05T14:29:07.725-04:00IF IT'S SO HOT, WHY THEY CALL IT CHILE?<div align="justify">It's that time again. Last years chile run to New Mexico yielded what I would term a "boat-load" of freshly roasted, flash-frozen, good-sized chiles. An extra suitcase for the flight home became necessary to accommodate the precious cargo, and I'm sure we smelled a little earthy when we came in from the airport. But on the heels of another great visit to New Mexico, the chile was just icing on the cake. </div><br /><div align="justify">Green Chile can be found almost every where, but nowhere else on the planet except in the high deserts of New Mexico can you find these particular green chiles. .. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516763741483472178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFguno_2Y9WIANWjdlua66H1RsbrUbOuUmoxkm7vnqz4xJGkFNO2ugyJjdxdMFZ7SwE-GdL80XKEaVjG6JUns2KitTEX878MYcrfJgVS4Bq1hE2oJ-sqFc90tZuJ5gUjgLspV9OakA_g/s320/Picture+278.jpg" />We use them in everything. Cornbread, soups, beans, eggs, potatoes... any where a special bite of fresh will pay compliment to a dish. </div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzulRbGW1-6uyqwZ98cTkkO3ZKKC81W2KogMlbRGyc0bWMkE76SYTDODJlOhsrBO1a3_C__K12Yf1axAwm9BcfcBbrG0RWlcAXGO3IuSi9iUur2YQWr1kPp62Xi3aBUeK0z0MFYIyUug4/s1600/Picture+260.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516763653330239890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzulRbGW1-6uyqwZ98cTkkO3ZKKC81W2KogMlbRGyc0bWMkE76SYTDODJlOhsrBO1a3_C__K12Yf1axAwm9BcfcBbrG0RWlcAXGO3IuSi9iUur2YQWr1kPp62Xi3aBUeK0z0MFYIyUug4/s320/Picture+260.jpg" /></a>Most especially, of course is to eat the chile as close to it's natural state as you can get it. Hence the Rellanos pictured here. Each chile is stuffed with cheese, then bathed in egg, rolled in breadcrumbs/meal (for these we used plain soda crackers, ground) then fried to perfection on the stove top. Yikes. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516763546358166610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNiHOYklnZX-Xlh3BGQ9qVzbY2XP19igdJTLcMgMmhNyMxd-9aYnwsZZUEaYkTdi80E9smUGbJtrBcUrKGyTRBU4R5VZz87hRqDDyxhvVTyy-ujrp1CojjZEw6VhENqThhpljqf3p5cI/s320/Picture+261.jpg" />We plan our trip right at harvest time. This means having the distinct pleasure of actually watching our selection of hot, medium hot, and mild chiles be fire roasted right in the chile vendors parking lot. Once the chiles have cooled from the roasting process, they're counted out and frozen for use through out the year. AWESOME!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516763360730222018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4Ok3EQkGNhVshlJYzle8Tx3QJmkNcW4yIfoM7VMLABhLBkhkGzaCd5QGtsKdZi4WxPYrJgMDpkBN2j1LedWcw-NzyP1ygx6Gwz4CGR2BZvfuBJMEfGR21dV8wfyf5xJITJBCZcLIvsE/s320/Picture+264.jpg" />These were packaged in groups without regard to their level of HOT, so I guess you could call it a mixed bag, and any bodies guess as to which of them will smoke your scalp, and which will be mild. Nothing like living on the edge! <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516763263124970898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtKUrnGJaIACYLLQmK4H9Snj36d8NE1UswF_TcslVPL4ki6-38cHBJ8Rj-g16ieS-38d1PQ3TOQDOnP5XOGpBKz0tfMD79yrSPCbo2z72yn6yBeyQTj413Ps25xuEaH5B1KdhE_U6hvHs/s320/Picture+272.jpg" /></div><br /><div align="justify">Unless you're a professional, and these chiles are in your blood line, such a daring method of packing your chile is not recommended. Most people like knowing what to expect when they bite into their meal. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5516763023893765106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjut1-hk178slPAJu8fIiRV9Gwggh2OlYNoMeLR7nD30-AMcIY3zptOgZOM2KhJsR7GIqJM50COL_IXKTHBCbre9betq_BkV0VDEdK2vnLS8hlOZ1PjAzaYWMqjl5piNDPbDQAOX7qnjAw/s320/Picture+270.jpg" /></div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com4tag:blogger.com,1999:blog-1667740823529958466.post-77869707587511254992011-04-04T12:07:00.036-04:002011-04-07T16:25:15.644-04:00CAESAR SALAD TRIED AND TRUE!<a href="http://4.bp.blogspot.com/-Ych26iecRHQ/TZ4dSJPL2mI/AAAAAAAACEo/mhhALcePw_Q/s1600/ceasar6.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5592939984795196002" border="0" alt="" src="http://4.bp.blogspot.com/-Ych26iecRHQ/TZ4dSJPL2mI/AAAAAAAACEo/mhhALcePw_Q/s320/ceasar6.JPG" /></a>Have you ever had a 'Meyer' Lemon? I would venture that most "foodies" know about them, but many ordinary lovers of food, drink and cooking (like me) may not. My best friend, a big-shot chef, introduced me to Meyers quite a few years ago. <br /><div align="justify"><br /><div align="justify">What I didn't know until I Googled 'Meyer Lemons' is that the tree was named after Frank Meyer who brought them to the U.S. from China in the early 1900s. They were banned in the mid-40s due to a virus, then reintroduced around 1970 with a new virus-free version of the tree. 'Meyers' are a favorite for home growers, but because they don't ship well you may not see them in all regions. In areas like S. Texas they're known as 'Valley' Lemons. Hold one to your nose, and you may think you're smelling a bright yellow tangerine. Open it and you'll realize it's a lemon alright, uber sweet and succulent, I prefer them over regular lemons, especially for salads. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5591770307475355410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqKmg4ecVodbIt_g0IW7J0tPtoWlnH9HCibUSeloZ78LRoUylEeNqehNoJ2fR9aMnZcHSJbrjUulB3JP-3WLCN7xYQy9PemQMcv1bTVQ7Mqsu0dfd5enFrpGr13618CScGOnZTtsuAvfW/s320/meyer-lemon.jpg" /></div><br /><div align="justify">So in honor of the "Meyer" here is my tried and true recipe for Caesar Salad. Without exaggeration, I have made a batch of this dressing every week for the last year. </div><br /><div align="justify"><span style="color:#cc0000;"><strong>Ingredients: </strong></span><span style="color:#000000;">1 cup extra virgin olive oil - </span>3 to 4 large garlic cloves, minced - 2 tbls red wine vinegar - 1.2 tsp Worcestershire sauce - 1/2 tsp Dijon mustard - 1 can anchovy (rolled with caper or flat, doesn't matter) - 1.5 lemons (meyer or regular) seeded - 1 large head of romaine lettuce, cleaned and relatively dr - 1.5 cups shredded Parmesan cheese - Corse salt and pepper</div><br /><div align="justify"><strong><span style="color:#cc0000;">Method:</span></strong></div>Put the minced garlic in the bottom of a blender or small food processor. Pour in olive oil, vinegar and seeded lemon. Mix on high for a few seconds. Add mustard, Worcestershire, anchovy and mix again for about one minute to be sure the anchovy is liquefied. You can adjust the flavor by adding a dash more vinegar if you prefer. Poor into a carafe and refrigerate for 30 minutes. In a large bowl, evenly distribute the cheese with the lettuce. Then pour the dressing over the lettuce and cheese mixture in small amounts until it's covered nicely, but not saturated. PLEASE PARDON THE SPACING IN THIS AND POSTS TO FOLLOW!</div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com4tag:blogger.com,1999:blog-1667740823529958466.post-38825670241109262752011-04-02T18:51:00.017-04:002011-04-02T19:21:04.973-04:00SIRACHI CHICKEN SANDWICH (PART 2)<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAvXXN9PTf585ak70D3WghNRNmRAP5ibXLqaw6r2fyHCdB14xpgYuA_LEtqmc9H8yWyY8yTMsbmznFMym0fi7sh2vWrcu6TfzUQPa1zAc_NG0HuXpqD-VvmbgI2Bqa45ZWnrOoTOpr-8n/s1600/Picture+379.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5591126321042025970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAvXXN9PTf585ak70D3WghNRNmRAP5ibXLqaw6r2fyHCdB14xpgYuA_LEtqmc9H8yWyY8yTMsbmznFMym0fi7sh2vWrcu6TfzUQPa1zAc_NG0HuXpqD-VvmbgI2Bqa45ZWnrOoTOpr-8n/s320/Picture+379.JPG" /></a> Once you have had your fill of the <a href="http://sandwich365.blogspot.com/2011/04/sirachi-chicken-sandwich-part-1.html">Sirachi Chicken over Jasmine rice</a> , what else is there? In our house it’s a container of chicken breasts floating in savory remnants produced by yesterday’s slow simmer, a.k.a. <a href="http://sandwich365.blogspot.com/2011/04/sirachi-chicken-sandwich-part-1.html">Part 1</a>. <br /><div style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none" align="justify"></div><br /><div style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none" align="justify">By now the onion/garlic/sirachi/soy consistency is perfect for spreading over the inside of toasted bread (we used Kaiser roll). Slice a nice size piece of the tender chicken to lay atop whatever green you prefer (we used leafy lettuce), and a lovely slice of mild cheese is optional. </div><br /><div align="justify"></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5591125736277311250" border="0" alt="" src="http://3.bp.blogspot.com/-8Ty_MgxiQVs/TZerO-1afxI/AAAAAAAACCw/tZxoAZ2Ti1s/s320/Picture%2B374.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5591126097686598994" border="0" alt="" src="http://4.bp.blogspot.com/-wFH8h3QCacU/TZerkBMGlVI/AAAAAAAACC4/Ngd0BbuMIvo/s320/Picture%2B375.JPG" />A side dish of remnants is also good to have around should the mood strike you to do a little dipping with your sandwich. A garnish of something cool like cucumber salad or carrot sticks will do well to cleanse the palate between delectable bites. <br /><div style="TEXT-ALIGN: center; CLEAR: both" class="separator"></div><br /><div style="BORDER-BOTTOM: medium none; TEXT-ALIGN: center; BORDER-LEFT: medium none; CLEAR: both; BORDER-TOP: medium none; BORDER-RIGHT: medium none" class="separator"><a style="MARGIN-BOTTOM: 1em; FLOAT: left; CLEAR: left; MARGIN-RIGHT: 1em; cssfloat: left" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBCDM3PmFdeZTX-ybyt-PwjqTqSKFxUWn9BtK8udM-3DkbptZFbmtmvtkhlTVgb5ExPgMk-iMkRzeOOSR2e-Djy-8G5Wy4i1NGhIb5kBOheMp89CI1pHpQ9N8SFEvs6YbTNiVgN5OUxNu/s1600/Picture+374.JPG" imageanchor="1"></a><a style="MARGIN-BOTTOM: 1em; FLOAT: left; CLEAR: left; MARGIN-RIGHT: 1em; cssfloat: left" href="http://2.bp.blogspot.com/-cRtO_6D0gPY/TZepkHWEaqI/AAAAAAAACCc/sUqViGvT3zQ/s1600/Picture+375.JPG" imageanchor="1"></a></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5591125391658016066" border="0" alt="" src="http://2.bp.blogspot.com/-_3bpwdJziAk/TZeq67BxXUI/AAAAAAAACCo/qSTtkpFyUFU/s320/Picture%2B387.JPG" /> Side note: Am I the only one having spacing issues on blogger? </div><br /><div style="BORDER-BOTTOM: medium none; TEXT-ALIGN: center; BORDER-LEFT: medium none; CLEAR: both; BORDER-TOP: medium none; BORDER-RIGHT: medium none" class="separator"><a style="MARGIN-BOTTOM: 1em; FLOAT: right; MARGIN-LEFT: 1em; CLEAR: right; cssfloat: right" href="http://3.bp.blogspot.com/-KemxDxZXO4k/TZepxs7BJvI/AAAAAAAACCk/NYY-oGPFqZ8/s1600/Picture+379.JPG" imageanchor="1"></a></div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com4tag:blogger.com,1999:blog-1667740823529958466.post-30459654863543122002011-04-01T09:32:00.053-04:002011-04-01T14:47:42.750-04:00SIRACHI CHICKEN SANDWICH (PART 1)<div align="justify"><a href="http://2.bp.blogspot.com/-YW4CsJPduT8/TZYKKEWJJMI/AAAAAAAACCI/_U2cMVuoUKM/s1600/sara6.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5590667155508634818" border="0" alt="" src="http://2.bp.blogspot.com/-YW4CsJPduT8/TZYKKEWJJMI/AAAAAAAACCI/_U2cMVuoUKM/s320/sara6.JPG" /></a>Culinarily speaking (if there is such a word), my life is played out in two realms. Realm one is on-diet, and realm two is off-diet. Realm one means using healthy cooking, eating and sandwiching habits. Realm two means cooking, eating and sandwiching with some abandon. <br /><div align="justify">There is a third realm which I sometimes fall into around major holidays or major depressions, when reckless abandon takes over, all bets are off and anything goes on the plate. My objective at all times is to avoid realm three, but I'm not always successful. </div><br /><div align="justify">A favorite realm two (off-diet) staple for us is Chicken Adobo (popular Philippine dish/cooking process). My recipe for Chicken Adobo is no where near authentic Filipino cuisine, however I learned to make a modified version from a Filipino friend. Delicious, but a little high in calories. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5590684071473090946" border="0" alt="" src="http://1.bp.blogspot.com/-oREh4PrGS8Q/TZYZitOWkYI/AAAAAAAACCQ/JLRidEV_i-g/s320/sarachi%2Bchickeinnnn.JPG" /></div>One day while in realm one (on-diet), I was asked to make a batch of chicken Adobo. Instead I improvised using the same Adobo cooking method but tweaking the ingredients to lower the calories. The outcome was amazingly simple, delicious, totally different and almost guilt free. We now call it Sirachi Chicken and it makes TWO meals. Sirachi Chicken over rice and one of the best sandwiches you'll ever have. Here is part 1 of the two part process for a Sirachi Chicken Sandwich: </div><br /><div align="justify"><em><span style="color:#cc0000;"><strong>Ingredients:</strong></span></em></div><br /><div align="justify">1 large package chicken breasts, skinless/boneless, trimmed and washed</div><br /><div align="justify">1/2 cup Kikoman soy sauce</div><br /><div align="justify">1/2 cup Srirachi sauce (easy to find, check Wal Mart Asian section)</div><br /><div align="justify">1/4 cup water</div><br /><div align="justify">5 to 6 medium size garlic cloves, finely chopped</div><br /><div align="justify">2 large onions, finely chopped</div><br /><div align="justify">3 to 4 tbls cooking oil</div><br /><div align="justify"><strong><em><span style="color:#cc0000;"></span></em></strong></div><br /><div align="justify"><strong><em><span style="color:#cc0000;">Method:</span></em></strong></div><br /><div align="justify"><span style="color:#000000;">Saute garlic at the bottom of a large skillet, add onions and saute until translucent. Lay chicken breasts on top of the onion garlic mix in the pan, do not stir. Pour the soy sauce, Srirachi sauce and water over, do not stir. Cover and simmer on low for 45 minutes. Turn the chicken over and cook uncovered for an additional 15 to 20 minutes until the chicken is fork tender. </span>Serve over white rice (preferably Jasmine) </div><br /><div align="justify"></div><br /><div align="justify">Stay tuned for the Sirachi Chicken Sandwich on Kaiser Roll.. Delicious. </div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com1tag:blogger.com,1999:blog-1667740823529958466.post-73569800844045337522011-03-31T10:49:00.016-04:002011-03-31T11:54:40.918-04:00SANDWICH BLOG IN A PICKLE!<div align="justify"><a href="http://4.bp.blogspot.com/-L911v_8jCnE/TZSjSNxxViI/AAAAAAAACBg/iUrekfk3nWs/s1600/FACE.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5590272570805016098" border="0" alt="" src="http://4.bp.blogspot.com/-L911v_8jCnE/TZSjSNxxViI/AAAAAAAACBg/iUrekfk3nWs/s320/FACE.JPG" /></a>Poor Sandwich 365! So neglected, practically ignored. Ravaged by novice design experimentation, manipulated to the point of nonrecognition. Left in a pickle to fend for itself, all alone in the ginormously competitive world of foodies and food blogs. </div><br /><div align="justify">Scaled down to a mere shadow of it's former self without promise of a new or better design. Ashamed of being exposed and embarrassed for leaving followers/friends to flap in the wind. A rudderless ship gone off course, but alas.. there is light at the end of the tunnel. </div><br /><div align="justify">I shall try, try again and promise to persevere in spite of short comings in the design department. There are sandwiches to be made, recipes to be shared, photos to be displayed, condiments to be tried and fish to be fried. We shall over come.. </div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com6tag:blogger.com,1999:blog-1667740823529958466.post-18406720028483769932011-03-21T15:03:00.013-04:002011-03-21T15:41:51.109-04:00CELL PHONE SALMON PATTIES!<div align="justify"><a href="http://3.bp.blogspot.com/-42HsWjWcLP8/TYehNATBG5I/AAAAAAAAB_A/-mXCOayth5c/s1600/salmon%2Bpatties.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5586611107566525330" border="0" alt="" src="http://3.bp.blogspot.com/-42HsWjWcLP8/TYehNATBG5I/AAAAAAAAB_A/-mXCOayth5c/s320/salmon%2Bpatties.jpg" /></a> I grabbed this shot with my cell phone. Once again, not the best possible presentation. But these patties are soooooo amazing. That is if you like canned Salmon, and even if you think you don't </div><br /><div align="justify">I've been known to turn my nose up to canned salmon in the past, as I'm not much a fan of canned anything.... </div><br /><div align="justify">But this recipe has made me a believer, and while we didn't have them between two pieces of starch, making them a bona fide sandwich, that's not to say they won't make an awesome sandwich next time. By then I hope to have a working camera so as to capture the real essense of these healthy, scrumptious, easy to make beauties. </div><div align="justify"></div><div align="justify">Think about it, they'll be great in a salad, by themselves, cold or hot. These babies are <span style="font-size:180%;">WINNING!!!!!!!!!!<br /><br /></span></div><div align="justify"><span style="font-size:180%;"><span style="font-size:100%;"></span> </div></span><div align="justify"><strong></strong></div><div align="justify"><strong>Ingredients: </strong></div><div align="justify">1 can salmon, skin & bones removed<br />½ cup diced onion<br />¼ cup diced bell pepper<br />1 egg<br />¼ cup cracker crumbs<br />fresh ground pepper<br />oil for browning (preferably Canola oil) </div><p><strong>Method:<br /></strong>Flake cleaned salmon into a mixing bowl. Add all other ingredients and mix together. Form patties and refrigerate for about 20 minutes. Lightly coat a frying pan with oil. Not enough to make the patties swim, but just enough to brown them, and do just that, brown over medium heat, turning once, until golden brown on both sides. Makes 4 lovely burger sized patties. </p><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com8tag:blogger.com,1999:blog-1667740823529958466.post-51022715985778894792011-03-17T12:56:00.021-04:002011-03-17T13:46:52.071-04:00BRIE PESTO SANDWICH<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 259px; DISPLAY: block; HEIGHT: 194px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585105682401198290" border="0" alt="" src="http://1.bp.blogspot.com/-Vh7ajeqO4cA/TYJIBuiKANI/AAAAAAAAB-Y/zXXuBHfZkpQ/s320/pesto%2Bsandwich.jpg" />A little bit of pesto goes a long way, and when you pair it with a richly satisfying brie cheese the outcome is a step in the direction of down and dirty decadence. What better way to get a jump start on April, otherwise known as <strong><span style="color:#990000;">National Grilled Cheese Month? :)</span></strong><br /><br /><div><div><div align="justify">The ingredients are simple enough but a Brie Pesto Sandwich requires good timing, so don't try to make it unless you're on your toes and ready to pay close attention to detail. Don't laugh, I take these matters very seriously!<br /><br /><strong><span style="color:#990000;">Ingredients<br /></span></strong>2 cups fresh basil or fresh arugula<br />4 tblspoons olive oil (leave room adjustment here)<br />2 medium size garlic cloves,</div><div align="justify">1 handful of pine nuts (or pecans)</div><div align="justify">2 Tablespoons cilantro (optional)<br />1 small wheel of brie cheese </div><div align="justify">2 tbls butter<br />Salt and Pepper to taste<br />Your choice of good grilling bread</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 256px; DISPLAY: block; HEIGHT: 193px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5585106341739772754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDj-2o059C9P3-4V_tRReQxeo1-4lkJntyhnXfqpKfocFYioPmbxTbheKPYJ5RnD1KjgJgMAldmmkaBk1w01No6lL0DPIBjXzGsFi5pZZiC3FAwwoVqpcF7IN7PYly_nM4DEwsB2Or2QcY/s320/pestomade_500.jpg" /><strong><span style="color:#990000;">Method</span></strong> <div align="justify">Mix basil, garlic, pine nuts and cilantro together in a food processor, add olive oil. Butter your bread on all sides, including the outside of the bread. Spread pesto atop buttered bread, cut brie cheese into smallish strips and lay them atop the buttered and pesto(ed) bread. Grill until the cheese has melted. Fabulous!</div></div></div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com5tag:blogger.com,1999:blog-1667740823529958466.post-52150207358709375822011-03-15T09:26:00.022-04:002011-03-15T10:21:26.579-04:00NO OVEN ENGLISH MUFFINS<div align="justify">When I saw that Kristy from <a href="http://kristygourmet.blogspot.com/">My Little Space </a>had made her own English muffins, I was all over it like white on rice. How ambitious is she, I thought. Who makes their own English muffins? I don't know about you, but I buy them ALL the time. They're delicious, inexpensive and low in calories, about 120 or 130 per. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5584300154032356354" border="0" alt="" src="http://2.bp.blogspot.com/-OQ_tGdUzIRo/TX9rZzhB_AI/AAAAAAAAB9I/9WKijuOVsAQ/s320/one%2Bmuff.jpg" />What's better than an Egg McMuffin from McDonald's? Or a wonderful breakfast of Eggs Benedict? Okay so those may not be completely guilt free, but they're still among my favorite things to order when I'm having breakfast away from home. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5584302476931583202" border="0" alt="" src="http://1.bp.blogspot.com/-lqJ94PFAm1o/TX9thA_XTOI/AAAAAAAAB9Q/vktxPni78O0/s320/aaakk.jpg" />A little about Kristy.... obviously, she's an awesomely talented cook, premier baker and amazing photographer who resides in Malaysia. Her blog <a href="http://kristygourmet.blogspot.com/">My Little Space</a> is unquestionably a foodie "go-to" for boat-loads of people (myself included), like more than 73000 from 135 countries, with almost 300 regular followers and counting. Each one of her recipe posts garners between 20 and 40 comments consistently, and we all know how meaningful that is.<br /><br /></div><div align="justify"></div><div align="justify">On occasion, Kristy has submitted some of the absolute best sandwiches to S365, which is of course a huge compliment to this blog. So take a peek when you have a few minutes or when you're in need of a cool fix for breakfast, lunch, dinner and especially dessert.<br /><br /></div><div align="justify"></div><div align="justify">Here's how to make these beautiful English Muffins with nooks and crannies for whatever you happen to be spreading: </div><div align="justify"><br /><strong>Ingredients:</strong>4 cups all purpose<br />1/2 cup lukewarm water<br />1 tbsp yeast<br />1/2 tbsp sugar<br />2 tsp salt<br />1 cup lukewarm milk<br />1 large egg, lightly beaten<br />2 tbsp butter, melted<br />some cornmeal for dusting (or maize flour)<br /><br /><strong>Method:</strong>(1) dissolved yeast & sugar into water for 5 mins.<br />(2) for hand knead, place 2 cups of flour into a big mixing bowl.<br />(3) stir in milk, eggs, yeast mixture and butter until combined.<br />(4) gradually, add in flour until a sticky dough is formed and knead for another 5 mins.<br />(5) cover the dough and let it proof for an hour or until double in size.<br />(6) punch dough to release air and then place it to a floured(cornmeal) working table.<br />(7) sprinkle cornmeal onto dough & roll into 1/2 inch thickness then cut with round cutter.<br />(8) cook dough on a preheated frying pan over low heat for 5 mins each side.<br />(9) cool on wire rack.<br /><br /></div><div align="justify"></div><div align="justify">Kristy's footnote:</div><div align="justify"><br /><em><span style="color:#cc0000;">All together I got 12 buns from one recipe at the size of a burger bun. The best thing I like about it is, it doesn't even need an oven to get them cooked. That's also meaning you can even enjoy it in the middle of the jungle. LOL! :o) </span></em></div><p>Thank you so much Kristy!<em><br /></em></p><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com7tag:blogger.com,1999:blog-1667740823529958466.post-92127780503782892202011-03-07T17:28:00.021-05:002011-03-07T18:05:21.072-05:00THE CUBANA - HEALTHIFIED!<div align="center">Don't let the blurry photos fool you, this was so delightful, and almost guilt free since several steps were taken to reduce the number of overall calories. The end result was something to write home about.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581469127840484178" border="0" alt="" src="http://2.bp.blogspot.com/-bRxCVchvVhY/TXVcmZG9y1I/AAAAAAAAB6Q/bp-LevNBFAk/s320/Picture%2B323.JPG" />Cubans (sandwiches) can be fraught with calories (approximately 700) but difficult to stay away from because the combination of flavors is so incredible. When eaten in a restaurant setting there's no way to control the use of high calorie ingredients like cheese, butter and doughy white bread. Not this one!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581468967823228866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4lltdMei3eHBLhp_3j8zeCHYbBu0zU4CRVvfliGjNXiXnvk657LPfIkRwhSABaE7wVBu496SDK8eUvqwvwSvPuwoHWs5ksWiuuW_bEo233MH5hi5Hi4IoW-Hhg-EuoqdzuP4A0ZSUt9ry/s320/Picture+338.JPG" />We replaced a higher calorie bread with:<br /><br /></div><div align="center"></div><div align="center"><strong>*Whole wheat ciabatta rolls and used</strong></div><div align="center"><strong>*Smart Balance butter spread- two Tbls</strong></div><div align="center"><strong>*Garlic powder - 2 shakes</strong></div><div align="center"><strong>*Thinly sliced Virginia ham -2 slices</strong></div><div align="center"><strong>*Left over pork roast - 1 slice</strong></div><div align="center"><strong>*Reduced fat baby Swiss cheese - 2 slices</strong></div><div align="center"><strong>*Dill pickle - 1</strong></div><div align="center"><strong>*Pam cooking spray </strong></div><div align="center"><strong>*Panini grill<br /><br /></strong></div><div align="center"></div><div align="center">Mix a shake or two of garlic powder with Smart Balance or your choice of butter substitute. Spread on both insides of the ciabatta roll. Build the sandwich using thinly sliced pork, ham, cheese and pickle. Spray the outside of the bread with cooking spray and place on a panini grill until the cheese is melted and serve. Cha Cha Cha!!</div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com15tag:blogger.com,1999:blog-1667740823529958466.post-15102172386061470192011-03-02T11:54:00.004-05:002011-03-02T11:57:47.126-05:00ASIAN TURKEY BURGER!<a href="http://1.bp.blogspot.com/_4IvDrCiWlWQ/ShMKLY5ujmI/AAAAAAAAAJk/A9DiGJfRyDw/s1600-h/Picture+066.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5337621174143585890" border="0" alt="" src="http://1.bp.blogspot.com/_4IvDrCiWlWQ/ShMKLY5ujmI/AAAAAAAAAJk/A9DiGJfRyDw/s320/Picture+066.jpg" /></a><br />I made this one up on a wing and a prayer! Okay, so it's nothing fancy, but I have to tell you, it's really delicious. <br /><br />Approx 2lb ground turkey<br /><div align="left">1 medium red bell pepper, chopped</div><div align="left">1/4 head of napa cabbage, shredded</div><div align="left">3 scallions, finely chopped<br />1 egg white, beaten lightly</div><div align="left">1 handfull (6 to 8 leaves) fresh mint, finely chopped</div><div align="left">3 tbls soy sauce</div><div align="left">1 tsp sesame oil</div><div align="left">1 dash course salt</div><div align="left">1 dash ground black pepper</div><div align="left">3 tbls veggie oil</div><div align="left">1/2 cup mayo</div><div align="left">2 to 3 tbls grated fresh ginger</div><div align="left">2 tsp prepared wasabi</div><div align="left">Whole wheat hanburger buns, toasted</div><br /><div align="left"></div><div align="left">Mix together turkey, bell pepper, cabbage, scallions, egg white, cilantro 2 tbls soy sauce, ginger 1/2 tsp sesami oil, salt and pepper. Mold into patties (approx 6)</div><div align="left"><br />Heat 2 tbls veggie oil in a skillet over high heat til hot. Reduce heat to medium, add burgers and cook 5 to 6 minutes on each side or until done thru. </div><br /><div align="left">On the side, mix mayo, wasabi and remaining tsp soy sauce with 1/2 tsp sesame oil. Use atop finished burger! </div><div align="left"><br />And don't forget to go and win the GIVEAWAY ON <a href="http://hoitytoitybaby.blogspot.com/">HOITY TOITY BABY</a>!!</div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com3tag:blogger.com,1999:blog-1667740823529958466.post-58683963296065784172011-02-28T11:56:00.002-05:002011-02-28T11:58:57.969-05:00MAYO PENO SHRIMP SANDWICH!<a href="http://3.bp.blogspot.com/_4IvDrCiWlWQ/Sgyl7TnPiBI/AAAAAAAAAGQ/VXkckM7laP4/s1600-h/Picture+005.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5335822096822929426" border="0" alt="" src="http://3.bp.blogspot.com/_4IvDrCiWlWQ/Sgyl7TnPiBI/AAAAAAAAAGQ/VXkckM7laP4/s320/Picture+005.jpg" /></a><br /><div align="center"></div><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><span style="color:#990000;"><span style="color:#000000;">One of my Originals</span></span></div><div align="left"><span style="color:#990000;"></span> </div><div align="left"><span style="color:#990000;"><em>Ingrédients</em></span></div><div align="left">1 Lb Small to Medium Raw Shrimp (Cleaned and Deveined)</div><div align="left">3 Tbls Olive Oil</div><div align="left">2 Tsp Granulated Garlic</div><div align="left">2 Tsp Seasoning Salt (Lawry's best)</div><div align="left">1 Rustic Baguette Loaf (in 4 to 5 inch pieces)</div><div align="left">3 Green Leafy Lettuce Leaves</div><div align="left">1/3 Cup Cilantro Leaves</div><div align="left">1 Cup Sam's Mayopeno Spread<br /><em><span style="color:#990000;">Préparation</span></em></div><div align="left">Coat the bottom of a medium saute pan with olive oil<br />Sprinkle garlic and seasoning salt over olive oil and bring to medium heat<br />Add shrimp and saute2 to 3 minutes untill opaque<br />Remove and cool (15 to 20 minutes)<br />Coursly chop cooled shirmp and blend with Sam's Mayopeno Spread<br />Cover and refridgerate untill chilled<br /><span style="color:#990000;"><em>Assemblée</em> </span><br />Split baguette and toast untill golden (broiler is best)<br />Spread each side of the baguette with Sam's Mayopeno Spread<br />Place lettuce leaf on baguette<br />Top with Sam's Mayopeno shrimp mixture<br />Garnish with cilantro leaves and serve!<br />To inquire about Sam's Incredible Mayopeno Spread drop a comment</div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com4tag:blogger.com,1999:blog-1667740823529958466.post-82505485643373511392011-02-24T10:52:00.031-05:002011-02-24T13:00:02.424-05:00A SVELTE MELT (In Tuna)!<div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577290988338800722" border="0" alt="" src="http://2.bp.blogspot.com/-PMIwIK4qtUw/TWaEmqjr6FI/AAAAAAAAB3k/unzwJYUlIas/s320/Picture%2B317.jpg" />Where in the world have I been? It's not a very compelling story. I'd love to report that I've been traveling the globe in search of the latest sandwich news, but being honest, that is not the case.<br /><br />In all truth, my attention was temporarily diverted from this fabulous world of sandwiching, can you imagine? But I'm back now with affirmation that all that glitters is not gold. Unless of course it's a lovely piece of faccocia or sourdough that's been toasted to golden perfection.<br /><br /><div align="justify"><div align="justify">So last night started out to be somewhat dreary. No one has had time for grocery shopping lately, leaving few choices for dinner.<br /><br />This old Mother Hubbard went to the cupboard which seemed to be nothing but bare. When way in the back, up under some snacks, she found what was soon to be fare.<br /><br /></div><div align="justify">A not so fancy can of Albacore Tuna was staring me right in the face. I scoured the fridge in search of ingredients that still had a breath of life in them and came up with a simple sandwich that was most satisfying indeed. Hey, it doesn't have to be fancy or exotic. That my friends, is the beauty of the sandwich.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 193px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577293611372383970" border="0" alt="" src="http://2.bp.blogspot.com/-l1skU1vRH-I/TWaG_WHoDuI/AAAAAAAAB4c/XQljvRsU5Iw/s200/Picture%2B299.JPG" />Albacore packed in water is my favorite canned tuna to work with. It's clean of any dark meat which tends to smell a little fishier than does the more mild white meat of Albacore. Just placing it into a bowl (after draining) conjures up memories of the wholesome tuna sandwiches Mother used to make, not to mention the possibility of whipping up something really delicious without much work. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577293502231580594" border="0" alt="" src="http://3.bp.blogspot.com/-WedPQD7n5oU/TWaG4_ibj7I/AAAAAAAAB4U/pcw4vxBCBKw/s200/Picture%2B301.jpg" />I love traditional tuna salad with Mayo, chopped celery, chopped onion and sweet pickle relish. Matter of fact, the only way I will ever eat sweet pickle relish is in a tuna salad. Otherwise, it's not one of my favorites. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 220px; DISPLAY: block; HEIGHT: 145px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577292915814087666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReGEK50Fw_8mBJunHoGNPuTgtHvFVg2RItTCiBt5wQ-mSHVyNyhg2IXgCWgBfbNULl8tA-frV_DgMTfpeImWfaYsxnMPgQYIFjSIinSUK1Y8TIJEfjs1YOW32Anc4QNSjmiwKIfyGO7Db/s200/Picture+306.jpg" /></div>Didn't go the traditional route last night though. Instead, I used chopped celery mixed with a little olive oil and lemon in the tuna mix (trying to stay away from Mayo right now, my biggest weakness). The lemon really brightens the tuna flavor, and of course olive oil keeps it moist and lean. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577293415574864642" border="0" alt="" src="http://3.bp.blogspot.com/-BC0MNkCMhdU/TWaGz8t3AwI/AAAAAAAAB4M/SL5vV-HcseA/s200/Picture%2B303.jpg" />Saving the other ingredients for the outside of the sandwich, I laid the sliced Como Loaf bread on a cooking sheet and lightly toasted both sides under the broiler, then began stacking flavors, starting with jalapeno peppers, Bermuda onion, pickled capers and a creamy Vintage white cheddar cheese. Then back under the broiler for a minute or two (just until the cheese melted) which helps to marry the flavors quickly. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5577292117481403602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7SrfNuAyBx_0a42sAGlcmZwGNncrEYy_a63AgA6in7pccR85uOsPAN3I4zL1Vsu-xcewwJZ5tKSzQKm1tVeZGKpH8n8Nxvhm-A3dnAt9D5KcdoklCU7sjqnmccQMfbd692rJ4AaIs87JB/s200/Picture+312.jpg" /></div></div><p align="justify">For a small side dish, I peeled, then sliced a large cucumber into a bowl. Over it I drizzled seasoned Rice Vinegar ("Original" which is a little sweet), a tiny bit of olive oil, freshly ground pepper and coarse salt. A perfect compliment to the sandwich. Simple and good, that's how me likes it.</p><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com4tag:blogger.com,1999:blog-1667740823529958466.post-15339335485524126342011-02-02T10:41:00.018-05:002011-02-03T12:17:04.943-05:00LAVENDER DUCK SANDWICH!<div align="justify">This just in from "The Sandwich Man" who does an amazing job with his sandwich reviews whilst dining his way through Los Angeles.<br /><br />His blog is called <a href="http://thedangersandwich.blogspot.com/">"The Danger Sandwich",</a> where his luncheon/dinner picks are posted every Wednesday morning.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 191px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5569503102329684482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioply5jQAyg_B2LjRZHzuKjd4WYfJw5rLR1u0WSR2lpFr670HF0h0bZxqfiM7DJthVGsD6b0r9JFFc8AG1R2BT0N0Y4k3rqdrLi6uctV5PWDxo0nJ9AYXkxMU7SrIosIVCUn0h3ZAldVWa/s320/lavendar+duck+sandwich.jpg" />The Sandwich Man knows good food and it's obvious that he puts a lot of thought into where and what he reviews/eats each week. Using what appears to be a 5 star grading system, TSM doesn't just order-up and eat. He takes time to learn about each of his picks and is very discriminating when handing down his scores. After all, one doesn't find a true five-star sandwich just anywhere.<br /><br /></div><div align="justify"></div><div align="justify"></div><div align="justify">The Lavender Duck Sandwich from <a href="http://www.sweetsaltfood.com/">"SweetSalt"</a> in Toluca Lake had me with it's name alone. Then I read TSM's descriptives and what the sandwich consists of and it was "fo'get'about'it"!<br /><br /></div><div align="justify"></div><div align="justify">Roasted Duck with Onion Confit, Goat Cheese, Alfalfa Sprouts and Lavender Honey on ciabatta bread. Yow! Go Sandwich Man, Get Dangerous!</div><div align="justify"><br />Lavender Duck Sandwich<br />SweetSalt<br />Toluca Lake, CA 91602<br />www.sweetsaltfood.com </div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com12tag:blogger.com,1999:blog-1667740823529958466.post-24846984581033245012011-01-10T15:33:00.001-05:002011-01-10T15:33:00.979-05:00A NOD TO EMPANADA!<div align="justify"><a href="http://4.bp.blogspot.com/_4IvDrCiWlWQ/TSdQFKFGVQI/AAAAAAAAB0E/OVQrb6FMcaw/s1600/empanadagrill.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5559500314547475714" src="http://4.bp.blogspot.com/_4IvDrCiWlWQ/TSdQFKFGVQI/AAAAAAAAB0E/OVQrb6FMcaw/s320/empanadagrill.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>In a nut shell, <strong>empanada</strong> is just stuffed pastry. Picture a half circle pie crust, flaky and light. Once stuffed, the crust is folded then baked, or in many cases, deep fried. Depending on where you are or whose in charge, the stuffing can consist of many things such as meat, fish or vegetables.<br />
<br />
Just about every country, (South American in particular) has their own version of an empanada, and no matter what you call them, Knish, Calzone, Stromboli, Hot Pocket, Meatpie, Turn Over or Strudle, they're a great way to taste regional flavors anywhere.<br />
In Louisiana empanadas are Creole savory meat pies, filled with seasoned pork, beef, chicken, and cheese.<br />
<br />
In New Mexico among the Spanish and Mexicans, there is a winter tradition making sweetmeat empanadas for Christmas using hand-ground cooked pork, sugar, toasted local piñon, cinnamon, cloves, and nutmeg; sealed in tortilla-like dough; then deep-fried in lard until lightly golden brown. Yum!<br />
<div align="justify">Referred to by the folks at <a href="http://www.ucs.louisiana.edu/~fam2393/index.html">"The Empanada Shop!" </a>in Lafayette, LA as <em>"A Blend of Many Nations in a Single Meal"</em> the empanada is just another fabulous way to celebrate the wacky and wonderfully versatile world of the sandwich. What else?</div><div align="justify">Here's a recipe for an empanada from Argentina: <br />
<a name='more'></a><br />
</div><div align="justify">Ingredients<br />
1/2 cup shortening<br />
2 onions, chopped<br />
1 pound lean ground beef<br />
2 teaspoons Hungarian sweet paprika<br />
3/4 teaspoon hot paprika<br />
1/2 teaspoon crushed red pepper flakes<br />
1 teaspoon ground cumin<br />
1 tablespoon distilled white vinegar<br />
1/4 cup raisins<br />
1/2 cup pitted green olives, chopped<br />
2 hard-cooked eggs, chopped<br />
salt to taste<br />
1 (17.5 ounce) package frozen puff pastry sheets, thawed</div><br />
<div align="justify"><br />
In a saute pan melt shortening, add chopped onions. Cook onions until just before they begin to turn golden. Remove from the heat, stir in sweet paprika, hot paprika, crushed red pepper flakes, salt to taste.</div><br />
<div align="justify">Spread meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden. </div><br />
<div align="justify"><br />
Cut puff pastry dough into 10 round shells. Place a spoonful of meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. </div><br />
<div align="justify"></div><br />
<div align="justify">You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy. </div><br />
<div align="justify"><br />
Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes. Cool and enjoy. Everything a Sandwich!</div><br />
<div align="justify"></div></div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com7tag:blogger.com,1999:blog-1667740823529958466.post-76641397912079342232010-12-08T13:34:00.013-05:002010-12-08T13:58:01.882-05:00PIZZA ROLL SANDWICH!<a href="http://2.bp.blogspot.com/_4IvDrCiWlWQ/TP_Q7PYEdiI/AAAAAAAABzw/gzh0dD4L6ws/s1600/Picture%2B187.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548382982102087202" border="0" alt="" src="http://2.bp.blogspot.com/_4IvDrCiWlWQ/TP_Q7PYEdiI/AAAAAAAABzw/gzh0dD4L6ws/s320/Picture%2B187.JPG" /></a> There's more than one way to skin a cat, or to make a pizza! The Pizza Roll Sandwich is nothing new, but if you're on the spot and need to bring a dish to your office party, this one's quick, tasty and travels like a dream.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548382807122790386" border="0" alt="" src="http://2.bp.blogspot.com/_4IvDrCiWlWQ/TP_QxDhwR_I/AAAAAAAABzo/UCuxUtJaaok/s320/Picture%2B168.JPG" />Just get a pizza dough (this one's from Pillsbury, found near the crescent roll section), some Italian sausage, cheese and any other pizza topping that floats your gondola.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548382601167728322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUWzU0DV_0iJYHK_xmZQlWGpQfaosvj_3jv-iGqBfcxe2p6maPYTojHcwjenU2rplaj-trLgxQKF4iwiqMTCUIJmk_qK3rrN8LIpqAjcqbl3kxKAKu5L9bSRLQAQ6wz_gCcEJoDNZQEAS/s320/Picture+172.JPG" />Saute your sausage mixture first, let it cool while you roll out your dough/crust. Brush the flattened dough with egg, dress the dough as pictured here, roll it up, coat the outside too, and bake until golden brown. Be sure to let it sit for at least 10 minutes before you cut into it, and serve. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548382393913558050" border="0" alt="" src="http://1.bp.blogspot.com/_4IvDrCiWlWQ/TP_QZAM_xCI/AAAAAAAABzY/ICZ_bpTMIFQ/s320/Picture%2B173.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548382193789215266" border="0" alt="" src="http://3.bp.blogspot.com/_4IvDrCiWlWQ/TP_QNWrooiI/AAAAAAAABzQ/XQKP-2_7krQ/s320/Picture%2B176.JPG" /><br /><p align="center">It may be a little far from "gourmet", but who doesn't like Pizza? </p><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com30tag:blogger.com,1999:blog-1667740823529958466.post-15051388173092402842010-11-27T12:04:00.014-05:002010-11-27T12:26:57.366-05:00THE VINTAGE SANDWICH!<div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 254px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5544280832396634466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejy-WKfbNU5J4lQj4bkW_5_W7x8xb0RJ8yRrr5Tlh_HnjXh87pe_Ml5nDNronhOd1z7Tt7kVnBcThL4MCgFCiUDK5_pK6vKbIQLthFMQu9ZD_7uIj9W-A0po2YZyPkquxc96crLipSUxc/s320/aaaaaaa.bmp" />Americans have refined their taste in sandwiches over time, and I for one am so grateful about that. At one time, not too long ago, the most inventive Americans got with two pieces of bread was adding yellow mustard and sliced ham to their daily white bread. At least that was my experience growing up.<br /><div align="justify"><br />This sampling of 19th century American sandwich recipes illustrates the sandwiches evolution from practical fare to complicated cuisine. </div><br /><span style="color:#cc0000;"><strong>[1824]</strong></span> To Make <span style="color:#cc0000;"><strong>Oyster Loaves</strong></span> [some say this the precursor to the New Orleans Po'Boy]<br />"Take little round loaves, cut off the top, scrape out all the crumbs, then out the oysters into a stew pan with the crumbs that came out of the loaves, a little water, and a good lump of butter; stew them together ten or fifteen minutes, then put in a spoonful of good cream, fill your loaves, lay the bit of crust carefully on again, set them in the oven to crisp. Three are enough for a side dish." ---The Virginia House-Wife, Mary Randolph<br /><br /><strong><span style="color:#cc0000;">[1840]</span></strong> <span style="color:#cc0000;"><strong>Ham sandwich</strong></span>, By Eliza Leslie<br /><br /><strong><span style="color:#cc0000;">[1844]</span></strong> <strong><span style="color:#cc0000;">707. Sandwiches<br /></span></strong>"Cut, and spread neatly with butter, slices of biscuit, placing between every two pieces, a very thin slice of tongue. Lean ham, or the white meat of fowl may be substituted for the tongue."<br />---The Improved Housewife, Mrs. A.L. Webster<br /><br /><strong><span style="color:#cc0000;">[1866]</span></strong> <strong><span style="color:#cc0000;">Sandwiches<br /></span></strong>Cold biscuit sliced thin and buttered, and a very thin slice of boiled ham or tongue, or beef, between each two slices. Home-made bread cuts better for sandwiches than baker's bread; a loaf baked for this purpose is best; take the size of a quart bowl, of risen dough, mould it in a roll, about three inches in diameter, and bake it half an hour in a quick oven.<br /><br />For bread and butter sandwich cut the bread in slices, not thicker than a dollar piece, spread it evenly with sweet butter before cutting it; let the butter be very thin, lay two slices, the buttered sides together, for each sandwich; when you have enough, arrange them on flat dishes, make them in a circle around the middle of the plate as a common centre, one lapping nearly over the other; put a sprig of parsley in the centre.<br /><br />Sandwiches may be made with cheese, sliced very thin between each two slices of buttered bread, also cold boiled eggs sliced, for luncheon; stewed fruit of jelly or preserve spread thin over buttered bread, makes a fine sandwich for lunch. Any cold meat sliced thin may be made a sandwich; it is generally spread with made mustard; tho most delectable are those made with boiled smoked tongue or ham." ---Mrs. Crowen's American Lady's Cookery Book, Mrs. T. J. Crowen<br /><br /><strong><span style="color:#cc0000;">[1869]</span></strong> <strong><span style="color:#cc0000;">Plain sandwiches<br /></span></strong>Cut ham or tongue very thin, trim off the fat, and cut the bread thin; spread it with very nice butter; lay meat on very smoothly. Press the other slice on very hard; trim the edges off neatly.<br /><br /><strong><span style="color:#cc0000;">A dressing for sandwiches<br /></span></strong>Take a half pound of nice butter, three tablespoonfuls of mixed mustard, three spoonfuls of nice sweet oil, a little white or red pepper, a little salt, the yolk of one egg; braid this all together very smoothly, and set it on the ice to cool. Chop very fine some tongue and ham; a little cold chicken is very nice added. Cut the bread very thin; spread it with the dressing. Then spread over the meat, then the bread, and press it together very hard. Trim off the edges, that the sandwiches may be all one size." ---Mrs. Putnam's Receipt Book and Young Housekeeper's Assistant, Mrs. E. Putnam<br /><br />Yikes! </div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com9tag:blogger.com,1999:blog-1667740823529958466.post-63981269541480830182010-11-23T13:18:00.018-05:002010-11-23T13:57:22.045-05:00MONEY IN MAYONNAISE? A Casting Call!<a href="http://3.bp.blogspot.com/_4IvDrCiWlWQ/TOwNxbMT5NI/AAAAAAAABzA/kqFajNb76z0/s1600/may.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 265px; DISPLAY: block; HEIGHT: 190px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5542820384150381778" border="0" alt="" src="http://3.bp.blogspot.com/_4IvDrCiWlWQ/TOwNxbMT5NI/AAAAAAAABzA/kqFajNb76z0/s320/may.jpg" /></a><br /><div align="justify"><strong><span style="color:#000000;">This just in, sandwich lovers. For anyone who has ever used mayonnaise on a sandwich (I'm thinking this will include most of you), here's a REAL casting call.<br /><br />Make no mistake, this is not a "Sandwich 365" sponsored contest. S365 is only the messenger, posting this on behalf of <a href="http://twinsworld.com/">TWINS WORLD.<br /><br /><div align="center"><strong><span style="color:#cc0000;">LOOKING FOR REAL PEOPLE/FAMILIES, ALL OVER THE COUNTRY FOR A MAJOR MAYONNAISE CAMPAIGN.<br /><br />THOSE CHOSEN WILL BE COMPENSATED-$$$<br /><br />TELL US YOUR STORY ABOUT HOW YOUR FAVORITE MAYO SANDWICH HAS SIGNIFICANCE IN YOUR LIFE! We need to hear your stories..not just your favorite sandwich!<br /><br /></span></strong>Maybe a sandwich brought you together? Maybe you have been getting together with your friends eating the same sandwich for years? Maybe you met your significant other or best friend over a sandwich? Maybe you always have a sandwich that brings your friends and family together- holiday parties, Superbowl parties? Maybe a sandwich is special to your family because of where you live? Maybe your favorite sandwich brings back memories OR makes you think of someone you love? Maybe you are from Philly and love your Mayo Philly Cheese steak you always have during the holidays? <span style="color:#cc0000;"><strong>ANY STORIES & ALL FAMILY DYNAMICS WELCOME TO APPLY!<br />EVERYONE HAS A STORY!<br />EMAIL IMMEDIATELY IF INTERESTED.<br />Thanks Lisa & Debbie<br />Email:Twinsworld1@aol.com<br />www.facebook.com/twinstalentcasting</div></strong></span></a></span></strong></div><div class="blogger-post-footer">We take the sandwich, plain and mundane to insane!</div>Kerihttp://www.blogger.com/profile/07985370251571864592noreply@blogger.com3