The Marlboro Man Sandwich. Marlboro Man loves this sandwich. It uses very simple ingredients and is so rich and satisfying, he’ll forego food for weeks (okay, hours) if he knows one is on the horizon. Matteo loves this sandwich, too. Matteo is Marlboro Man’s cousin, and he requires (not requests—requires) that I make this sandwich for him whenever he comes to town. He loves this sandwich every bit as much as Marlboro Man does, but with a slightly disturbing twist: he doesn’t want anyone else on earth ever to have one.
In fact, yesterday when Marlboro Man informed Matteo that a demonstration of their favorite sandwich would be appearing on this website today, Matteo actually objected. I still don’t understand it, but the sheer lunacy this sandwich has apparently fostered in Matteo is a clear illustration of just how good it is. Let’s get started on this testosterone-beef-fest, shall we? Let’s start by slicing the onion. Here’s how I do it: First, cut in half from the root end to the top. …And start slicing away. Oh. Zucchini Cheddar Drop Biscuits. Hiiiiiii, you cute people, you! You’re looking mighty fine on this sunny Monday morning. Have I told you that lately?
Well you dooo….I have some biscuits for you. Wait… Before we continue with talk about zucchini and cheese and butter, can I get emotional on you for a second? Warning: This might get awkward. Apologies in advance, but I have to comment on Jennifer Perillo. And then…something magical happened: everyone did. Alright, my tears are wiped…can we talk about butter now? When I was at the farmer’s market yesterday–my Sunday routine–the zucchini and squash looked so bright.
I added some cheese for nutritional value. Since I was way paranoid about the zucchini releasing too much water, I squeezed (drained) it in a cheese cloth, transferred it to a bowl, added a little salt and then flour. I was all out of buttermilk…(actually I just forgot to pick some up from the store), so I used milk instead. Hey, can we all just ignore the pencil in the left hand corner. Love you, per usual. Oven Roasted Potatoes | My Adventures In The Country. When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden.
But oddly enough, I’ve never actually roasted them in the oven. Of course, I’ve added them to a roast with carrots and onions and celery, you know the usual, but never on their own. So that was it. That was going to be this month’s challenge for me. I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com. You Might Also Like: Parmigiano Panko Herb Encrusted Chicken Breasts. This is my version of Italian Fried Chicken. Well I am a Southern girl after all & do love fried chicken so I thought this would be a good marriage of the two! I’ve been crazy for Panko lately & just love the texture & crunch that it gives, all the while being light & airy! Crazy I know, but true. These cook oh so quickly too because of the thinness of the chicken, so keep an eye on them. I think there is something truly therapeutic about pounding things with a mallet & do it every time I can.
Use your judgment with the amount of cheese and panko you’d like to add. I prepared these with Peperonata the other evening and just loved the flavors together! Want another great way to make this? Try making Parmigiano Panko Chicken and Honey Biscuits! Baci! Parmigiano Panko Herb Encrusted Chicken Breasts What You Will Need: 4-6 chicken breasts (enough for your family) olive oil panko flakes – enough for breading 1 1/2 cups Parmigiano Reggiano – grated 2 tablespoons dried basil salt/pepper What To Do: 2 AM Chili | Comics. Two corn recipes: smoky corn and avocado ceviche, and corn and spring onion pancakes | Yotam Ottolenghi. Smoky corn and avocado ceviche Peruvian food is all the rage, particularly ceviche, which makes the most refreshing main course and will add a touch of summer to these autumnal days.
Adjust the amount of chilli to suit your taste (and depending on how hot your chillies are). Serves four. 400g boneless and skinless sea bass fillets, cut into 1.5cm dice (around 8 small fillets) ½ red onion, peeled and thinly sliced 2 red chillies, one thinly sliced on an angle, the other finely diced 2 garlic cloves, peeled and thinly sliced Grated zest of ½ lime, plus 3 tbsp lime juice Maldon sea salt 2½ tbsp sunflower oil 2 corn cobs 2 tbsp rice vinegar ¼ tsp caster sugar 1 medium-sized ripe avocado, peeled and fleshly diced 10g coriander leaves, chopped Put the fish, onion, sliced chilli and garlic in a glass bowl. While the fish is in the fridge "cooking", prepare the corn. Once the fish is "cooked", strain off the liquid. Corn and spring onion pancakes Heat a large frying pan and add half the butter.