by Cate Bogue | May 14, 2018
TURKEY PANINIS Provolone slices Pear slices 1 lb Sliced Roasted Turkey breast Apricot mustard (mix together 1/2 cups apricot jam with 1 TBSP Dijon) Ciabatta or Focaccia bread or Rosemary Olive Oil Bread A bunch of arugula Prepare sandwiches, and heat in a panini press...
by Cate Bogue | May 14, 2018
PAN BAGNAT (Adapted from Alton Brown) This sandwich is so good, and it’s best made ahead so the flavors sort of seep into the bread. YUM! And just so you are aware, the correct pronunciation is “pahn baht-yah” – just want you to be up to...
by Cate Bogue | May 14, 2018
BOURBON BAKED HAM (Adapted from Taste of Home) 1 bone-in fully cooked ham (7 to 9 pounds) 1 cup honey 1/2 cup bourbon 1/2 cup molasses 1/4 cup orange juice 2 TBSP Dijon mustard Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond...
by Cate Bogue | May 14, 2018
BUFFALO CHICKEN WRAPS (Adapted from weary chef) 1 1/2 pounds boneless, skinless chicken breasts, cut up into 1″ pieces 2 TBSP extra virgin olive oil 2 TBSP Frank’s Buffalo hot sauce 1/2 tsp paprika 1/2 tsp garlic powder 3/4 tsp kosher salt 4 large spinach...
by Cate Bogue | May 14, 2018
GRILLED FLANK STEAK SANDWICHES (Adapted from Michael Kramer) 1 – 1 3/4-pound flank steak 1 TBSP Dijon mustard 1/4 cup dry red wine 1/4 cup extra virgin olive oil 4 large garlic cloves 1/2 tsp finely chopped thyme 1/2 cup mayonnaise 1 tsp fresh lemon juice Salt...
