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Old 09-20-2004, 04:50 PM   #21
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Unique, and--in my opinion--great:

Make a dark roux. Add the trinity and soften. Spread on white bread. Squish. Eat.
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Old 09-21-2004, 07:01 PM   #22
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Mudbug - I think that last sandwich of yours has left everyone speechless - how can we possibly top that? :D
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Old 09-21-2004, 08:26 PM   #23
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Quote:
Originally Posted by marmalady
Mudbug - I think that last sandwich of yours has left everyone speechless - how can we possibly top that? :D
Add a tablespoon of tomato paste to it.
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Old 09-21-2004, 10:00 PM   #24
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God that sounds good! I think you could saute some fresh shrimp or oysters and top it with Mudbug's creation - how fab would that be! YUM!
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Old 09-22-2004, 08:40 AM   #25
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Good suggestions, Bang and Kansasgirl. But with K-girl's addition you'd be getting into etouffee territory, so you might as well go ahead and do that instead.
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Old 09-23-2004, 10:39 AM   #26
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My version of the grilled cheese: Heat olive oil with a clove of garlic in a non stick skillet and let the oil enfuse the garlic. Assemble your sandwich and grill in a non stick skillet.

Sour Dough Bread or Roasted Tomato Sour Dough Bread
Deli Meats thinly sliced (smoked turkey + honey ham)
Scallions
Mont. Jack Cheese
Spicy Mustard


Yummy!! No more boring grilled cheese for me. I change this up as my mood suites me and what I have in my frige.
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Old 09-24-2004, 11:58 AM   #27
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Split a whole wheat pita. Spread on a lite layer of herbed mayo, then add fresh baby spinach, sliced roma tomatoes and fresh mozarella. You could also add some grilled veggies (squash, peppers) or sliced chicken or turkey. Top with other half of split pita. Broil until everything is warm and cheese is melted. Mmmmm....
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Old 09-29-2004, 10:54 AM   #28
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You guys are killing me, I'm starving now!!!!

PA Baker, you mentioned herbed mayo. . .I tried to make a tarragon mayo once and it just didn't taste like anything but mayo. . does anyone have any suggestions?? Thanks! :D

Jaim
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Old 09-30-2004, 03:20 PM   #29
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Jamaican Jerked Chicken Wrap
Yields: 1 sandwich

You can make your own Jamaican Jerk marinade, or, buy a good canned product available in gourmet stores. I find it easiest to use a quart-sized Zip-lock style baggie to marinate a chicken breast in. If you are doing more than one at a time, you might want to switch to a resealable container of some kind, with at least a 1 qt capacity. If you are worried about the “heat” of the jerk marinade, remember that the Ranch dip is dairy-based and will help to counteract the heat of the marinade.

1 chicken breast, pounded thin
2 - 3 T Jamaican Jerk Chicken marinade
One 12 - 15” flour tortilla
Shredded lettuce
2 T diced tomatoes
2 - 3 T Ranch dressing

Marinate the chicken at least one hour, or overnight. Heat a Charcoal or Foreman Grill. Cook the chicken until done. While this is cooking, mix the lettuce and tomatoes with the Ranch dressing, and set aside for a minute. Once the chicken is done, remove it from the grill and slice it into strips. Heat the tortilla in a microwave for about 30 seconds, or until it’s warmed, soft, and pliable. Place the lettuce mixture in a line on the tortilla, from the 9 o’clock to 3 o’clock positions, being sure to leave a space about 1 ½” from the edge of the tortilla. Spread the chicken on top of the lettuce mixture. Fold the left and right edges up and over the mixture. Fold the bottom part over the mixture, and roll. Secure the wrap with two toothpicks, and cut it on a bias. Plate and serve with chips.
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Old 09-30-2004, 04:25 PM   #30
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I have a few too.....

Roast beef and brie cooked.
Roast beef and boursain {sp} cold.
Roast beef and cole slaw.




Hmmmmmm think I'm in a beef mood???? :roll:
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