Tuesday, March 10, 2015

It's Only A Sandwich!

Truffle Brie and Black Forest Ham Sandwich, Kettle Ribbon Chips, Port Poached Figs

Sandwiches are one of the most versatile foods on the planet. Every culture has a sandwich Cuban from Cuba, Doner from Turkey, Banh Mi from Vietnam, Grilled Cheese fron United States, the list could go on forever. Anyone of us has made and eaten a sandwich in our life time. When you have great ingredients and passion about food anything is possible, like an awesome sandwich. Crunchy bread, gooey warm cheese, salty black forest ham with super crunchy chips and sweet soft poached figs will make anyone a sandwich lover. And it is as easy as this....

Grilled Cheese

12 ea. 1 oz. sliced Brie
24 ea. 1/2 oz. thin sliced Black Forest Ham
12 Whole Grain Seeded Bread
6 each 1 oz Soft Truffle Butter
Heat a nonstick sauté pan. Butter both side of the whole grain bread place into the hot pan. Lay the brie cheese on one side of the pan and the sliced ham on the other side. Toast the bread and once the cheese is melted sandwich the two sides together. Place on cutting board and cut in half. Serve with chips and poached figs.

Ribbon Chips with Smoked Maldon Sea Salt

3 Large Idaho Potatoes
6 each 1oz portion of melted butter
TT Smoked Maldon Sea Salt
Wash the Idaho potatoes and dry. With a spirooli slice the potatoes into ribbons. Immediately put the ribbons into a 300 degree fryer and fry until crispy. Place the chips into a stainless steel bowl pour melted butter and toss while seasoning with the smoked Maldon sea salt.
Poached Black Mission Figs

24 black mission figs cut in half
1 c. sugar
16 oz. port wine
4 oz. red wine vinegar
TT Salt and Pepper
Place the cut mission figs in a pot with all the other ingredients season with salt and pepper. Simmer the mixture on medium low heat until the liquid becomes a glaze. Cool and adjust the seasoning if needed.