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Archive for the ‘sandwiches’ Category

Cuban Mango Sandwich

Sunday, October 3rd, 2010

Sometimes you just want a delicious sandwich.  I came up with this mango twist on my usual Cuban thanks to a tip in Restaurant Business Magazine. The mango adds a sweet and juicy flavor and  texture to the meaty Cuban. I order them in certain sections of Miami and Tampa. They are easy to make at home. Especially good for a crowd at pool and football parties. Simply use a larger skillet or grill.
We serve Cuban’s with coleslaw,  lemonade or beer.

Cuban Mango Sandwich
Ingredients

Honey mustard to taste
French roll or bread of choice -my bakery makes a sweet, soft and crunchy roll.
1-2 slices Swiss cheese
1-2 slices ham
1-2. Slices roast pork
3 slices dill pickle
2-3 slices of ripe mango, pitted and thinly sliced
Butter

Method

Spread honey mustard on bottom half of roll or bread.
Top with all other ingredients except butter.
Close sandwich and spread butter on top and bottom of rolls.
Place sandwich in a skillet over medium heat.
Press down with a spatula to compress sandwich.
Cook for about 2 minutes on each side until roll is a crisp golden brown and cheese is melted.

Super Bowl Sunday Buffalo Slider

Sunday, February 7th, 2010


Just in time for one more super Sunday supper – the Buffalo slider.
This is a delicious and easy last minute game day small bite for the entire family, afternoon or evening.

I once watched the Superbowl from the famous Anchor Bar in Buffalo. I devoured their hot wings by the dozen., Buffalo chicken wings were invented at the Anchor. Cold mugs of draft beer and my team winning is a delicious memory. Since I could never duplicate those original wings, I adapted the same blue cheese and spicy taste to a slider.

Super Sunday Sliders

Ingredients:
12 dinner rolls sliced in half
6 chicken tenders, fried or baked, then cut in half
1/4 – 1/3 Buffalo wing sauce
1 cup blue cheese dressing for salad. We prefer chunky.
2 teaspoons blackening seasoning, or more if you like em hot and spicy

Method:
Preheat oven to 400F.
Cut each chicken tender in half.
Bake or fry for about 10 -14 minutes or until cooked and crunchy.
Toss with wing sauce.
Add blackened seasoning to blue cheese dressing.
Place chicken in bun, top with blue cheese dressing.
Serve.
Now try to eat only one.

Pairs best with your favorite cold beer.
Makes a dozen, which serves about 4 – 6 fans, depending on what else you enjoy. A super Sunday soup, such as beer and cheddar, and a crisp green salad are good pairings.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”
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Oyster Rolls Recipe from Monroe Family Recipes & Ash Lawn-Highland Video

Thursday, January 21st, 2010

When The Hill Team was in Charlottesville, VA, on an International Food Wine & Travel Association Press Trip, we were fortunate to visit Ash Lawn-Highland, home of James and Elizabeth Monroe. As the fifth President of the United States, he is remembered as a statesman. However, he considered himself a farmer. Monroe and neighbor Thomas Jefferson bother were concerned with the earth and producing.
[youtube=http://www.youtube.com/watch?v=wNjNAb-6TNg]
If you have trouble viewing the video, click here.

James and Elizabeth Monroe entertained a lot a Ash Lawn-Highlands and the estate has a collection of recipes from letters and various documents from the Monroe family. They were converted to current measurements and were willing to share them. I’ve picked the recipe for Oyster Rolls as it sounded interesting. A video of the estate is shown below recipe.

Oyster Rolls
The top crust of a loaf of French bread is cut off and the inside scooped out. The inside is buttered and toasted in the oven. This is filled with two dozen broiled or fried oysters. Put the top crust on again. This is also buttered and toasted. This is fine for a late supper party, served with relish or pickle.

4 French style hard rolls
butter
12 oz select oysters
1/4 cup flour
1/4 cup white cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, well beaten
vegetable oil for frying
hot sauce, relish or chopped pickle

Method
Slice the top off each roll and butter the soft side of it. Hollow out the rolls to form shells to hold the oysters. Butter the inside of each roll. Toast the rolls and their tops lightly in the oven. Keep them warm.

Combine the flour, corn meal, salt and pepper. Dredge the oysters in the flour mix, then in egg, and again in the flour. Fry them in 1/4 inch hot oil in a large skillet, turning to brown both sides. Drain on paper towels. Divide the oysters evenly between the rolls. Replace the top crusts and serve immediately with hot sauce and relish as accompaniments.

Serves 4.

You may want to visit Ash Lawn-Highland when you are near Charlottesville.
1000 James Monroe Parkway, Charlottesville, VA 22902. Phone 434 293 8000
http://www.ashlawnhighland.org/

The tour is well worth while.

Big Blend Magazine

“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards















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