Harely loves hard boiled eggs. Did I say LOVES. So, to communicate to him he is going to get a special treat we call it Eggie Goodie.
Well, Jamie loves eggie goodies too. His, though, is in the form of scrambled eggs. I added some ham and tossed them inside some of my home made rolls. Delish!
Jamie and I went to see "It's Complicated", the new movie with Meryl Streep, Alec Baldwin and Steve Martin. We were so inspired by so many scenes in the movie: the Santa Barbara locale, the bakery operated by Meryl Streep and a recipe called Croque Monsieur. It is a variation of a grilled ham and cheese sandwich, which we both LOVE!
We are trying out a new technique where we will show stages of the process. Let us know what you think.
Here is the recipe:
Ingredients:
2 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups of hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
12 ounces of Gruyere cheese, grated
1/2 cups Parmesan cheese
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced
Directions:
Grate the Gruyere cheese.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter-flour mixture, whisking contantly until the sauce is thickened. Off the heat add the slat, pepper, 1/2 cup of grated Bruyere, and the Parmasan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
LIghtly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with halt the remaining Gruyere. Top with another piece of tasted bread. Slatther tht tops with the cheese sauce, sprinkel with the remining Gruyere, and bake the sandwiches for 3 - 5 minutes. Watch them because they will cook fast. Serve hot.
Credit: Food Network
Jamie and I really like bacon. We don't eat it that often, but when we do we usually make a BLT. Toasty bread, crunchy bacon, juicy tomatoes and crisp lettuce, enveloped in a layer of mayonaise. The secret to a good BLT is quality, fresh ingredients.
Ingredients:
Bacon fried until crisp
Bread, toasted
Mayonnaise
Lettuce leaves
Tomato slices
Directions:
Fry Bacon. Toast bread. Spread mayo on toasted bread. Layer with bacon, lettuce and tomato. Hold with two hands, cuz this baby is messy.
With Jamie gone I decided to just rummage around the house to see what was in the fridge. I found a pork roast that looked pretty good. Hmmm...what to do with it? When Jamie and I went to Prima Vera in the Garden there was a food vendor who sampled pulled pork. Flavorful bites of BBQ Pork with coleslaw topping. OK, I am game, I have the stuff in the house (except the hamburger rolls). Think...Think...Improvise. I always have frozen bread rolls (see foccacia bread recipe) - I can make rolls. This recipe takes sometime to make, but well worth the effort.
Ingredients:
Directions:
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
Credit: Food Network.
I always have hard boiled eggs in the fridge because they are so versatile. I use them in salads. We eat them for breakfast on the go (Jamie puts mustard on his). And, I use them to make egg salad sandwiches. Ingredients: Directions:
