Aces High Bulletin Board
General Forums => The O' Club => Topic started by: texasmom on April 28, 2008, 02:35:31 PM
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pepper jack grilled cheese.
Yours any better?
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PBJ....all the way. ;)
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Grilled Virginia Smoked Ham and cheese :aok
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Black Forest bacon, lettuce, tomato on toasted honey wheat bread.
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Summer sausage, cheddar, mayo, mustard, wheat bread, mmmmm
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Turkey, cranberries, lettuce, red onion on wheat with mayo and a slice of swiss.
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Slice a foot long hogie roll. Lightly toast.
Spread with dijon.
Pile on deli sliced ham, turkey, pastrami, and shredded cheddar, then pepperoni.
Toast to melt cheese.
On the other half of roll spread w/dijon.
Pile on sliced roma tomatoes, romaine, sprouts, pepperoncinis.
Add feta cheese salad dressing.
Put together with other half and enjoy eating over the sink.
Wash down with favorite beverage, but never put down the sandwich. It will not stay together outside your grip.
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right now: Turkey, provologne cheese, zesty honey mustard sauce on a hamburger bun.
wish I was eating:
Cape Codder from the Roast House,
Turkey, Cranberry sauce, bread stuffing :aok
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Turkey, Virginia smoked Ham, Provalone, Lettuce, tomatoe, mayo; on wheat. :aok
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Peanut Butter and Banana! :rock
:aok
spam sandwich comes in close 2nd
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Roast beef, provolone, red onions, pickles, vinegar and oil on good whole wheat bread.
or
Chicken tenderloins broken down into small pieces sautéed with lots of garlic, red pepper flake, salt and pepper; towards the end of cooking add white onion in 2 inch strips and cooked bacon cut into one inch pieces. Serve on hot French bread with provolone and ranch dressing. (Mushrooms are good here too.)
or
Roast beef with cheddar or provolone on sliced sourdough (baked for 5 minutes) add pickles and onion and mayo after it comes out of the oven.
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spam sandwich comes in close 2nd
Spam?
http://youtube.com/watch?v=anwy2MPT5RE
:D
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I"m sure you could find these all at your resident Subway resturant :)
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I"m sure you could find these all at your resident Subway resturant :)
Yes, but they would taste like arse. :D
There used to be this Swedish guy who had a shop down by where I go fishing. He made the best subs I have ever tasted. I used to buy like 5 whenever I was there, so I could have some later in the week. He got deported though. :cry
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I"m sure you could find these all at your resident Subway resturant :)
ummmmm....no
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Blackforest Ham n Pepperjack grilled or Pigs In A Blanket
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Extra sour dough hoagie rolls.
Pepper turkey and roast beef from the deli.
Extra sharp cheddar, and white American.
Spicey brown mustard and best foods mayo.
Cut the rolls so the top is thicker then the bottom, then make groove in the upper part so you can get more meat in.
Add thin sliced white onion and a bit of salt and pepper.
Also sometimes some horseradish.
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Does a burrito count? It should...if sandwich wraps do.
Reason being, I keep a steady stock of burrito supplies in the fridge. Tubs of beans, rice, shredded jack cheese, homemade salsa, sour cream, jalapenos and my filling du jour (pork, beef, chicken, sometimes veggies). Takes a few min to put together (just warming in microwave), wrap it, grab a beer and enjoy. Think I'll go make one now! :)
Seems weird, but I have a hard time keeping sandwich supplies ready. Sliced meat just gets too slimy after 3 days. I prefer going to the local deli where the keep a couple of turkeys on spits roasting. They carve it off warm and juicy. I do cranberry sauce, mayo, lettuce, tomato. Can't be beat and I don't have room for an extra oven to keep turkey cooking 24/7, so I do the burrito thing.
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1/2 pound ribeye....................... .......on a biscuit :)
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Ham
Pepperoni
Salami
Mozzarella (If Hot)
Provolone (If Cold)
Leaf Lettuce (Not Iceberg, Romaine, or any other type)
Tomatoes
Mild Pepper Rings
Black Olives
Mayonnaise (No Salad Dressing aka Miracle Whip)
Italian Dressing
Salt and Pepper
Serve on Whole Wheat Texas Toast or Hoagie Bun.
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Chickie's Special from Chickie's Deli, South Philly. Proscuitto, Sopressato, Dry Cured Capicolla, sharp provolone, roasted peppers, lettuce, tomato and onions, all on Sarcone's bread. Had one of these for lunch today :)
(http://www.hollyeats.com/images/Chick-Hoagie2.jpg)
Linky....http://www.hollyeats.com/Chickies.htm (http://www.hollyeats.com/Chickies.htm)
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Thanks, now im starving even more :mad: :cry
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PBJ....all the way. ;)
Hell yeah! :rock
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<<<<<<------ Italian roll,tomatoe,shredded lettuce,ham,turkey,salami,russian dressing :D
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Thanks, now im starving even more :mad: :cry
I can fix that Meat.......
SAUSAGE PIZZA!!!
(http://www.stefanipremiumfoods.com/images/foods/sausage_pizza_rgb_final.jpg)
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Buffalo Pastrami Sammie
Purchase a whole buffalo brisket.
Separate the point from the flat at the seam, try to leave the most of the fat on the point.
brine:
BASIC INGREDIENTS:
4 quarts water
1 cup kosher salt
12 cloves garlic, crushed
3 tablespoons pickling spice
8 bay leaves
1 teaspoon sodium nitrate
(double or triple as needed to completely cover meat)
PREPARATION:
Bring the water to a boil. Remove from heat and add the salt and saltpeter (optional). Stir until the salt is completely dissolved. Allow to cool. Stir in the garlic, pickling spices and bay leaves. The brine is now ready for use.
Place the two pieces of meat in a container large enough to hold them and the brine. I use a 5 gal. olive crock. Cover and let stand in a cold dark place for at least 7 days, turn meat and stir brine daily make sure it does not spoil.
Remove the pieces from the brine, wash thoroughly and freezer wrap the flat to be used for St Paddys day corned beef and cabbage.
Turn the point into pastrami:
The point from the brine washed and dried.
RUB INGREDIENTS:
5 tablespoons kosher salt
4 tablespoons paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
8 cloves garlic, minced
PREPARATION:
Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely. Add in remaining ingredients and mix well. Rub is now ready to use. It may be stored, refrigerated in an airtight container.
Apply rub to point cover completely and rub in well.
Let sit overnight, in the fridge, in a airtight container.
Use a side smoker to "cold smoke" the point. DO NOT PUT WATER IN THE SMOKER ... the meat needs to dry as it smokes ... there will be enough fat in the point to keep it from drying out to much.
Get the smoker temp. to appx. 220F (a little low is better than a little high) smoking will take 10 to 12 hours for a average point. It is done when it reaches 165F internal temperature at the thickest point. The outside fat should have the consistency of grape jelly and look "crusty".
While your smoking whip up a couple loves of sourdough rye (allrecipes.com) you can start the "starter" when you begin to brine the brisket it should be mature by the time you smoke the pastrami.
It really does not matter what your favorite condiments are, add anything you like, but that meat, right out of the smoker, dripping fat, on that bread, is a epicurean delight all by itself.
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I wasn't hungry before I read this post, but I am now, thanks Txmom
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I can fix that Meat.......
SAUSAGE PIZZA!!!
(http://www.stefanipremiumfoods.com/images/foods/sausage_pizza_rgb_final.jpg)
You sir are an evil man :(
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Chickie's Special from Chickie's Deli, South Philly. Proscuitto, Sopressato, Dry Cured Capicolla, sharp provolone, roasted peppers, lettuce, tomato and onions, all on Sarcone's bread. Had one of these for lunch today :)
(http://www.hollyeats.com/images/Chick-Hoagie2.jpg)
Linky....http://www.hollyeats.com/Chickies.htm (http://www.hollyeats.com/Chickies.htm)
Chickies Rules!!! :rock
Philadelphia, home of the Hoagie and cheesesteak
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I wasn't hungry before I read this post, but I am now, thanks Txmom
*curtsy* You're most welcome.
*edit* Boy, some of those sandwiches sound like they're a lot of work. Good thing to work up an appetite though. :)
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cheese, lettuce, roast beef, and a bit of mustard, on a bagel.
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step out in garden, pick the largest, ripest tomato I can find
slice up said tomato and place slices on bread slathered with mayo
salt and pepper liberally to taste
inhale
Man, I love these recipe threads :D
Joker
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step out in garden, pick the largest, ripest tomato I can find
slice up said tomato and place slices on bread slathered with mayo
salt and pepper liberally to taste
inhale
Man, I love these recipe threads :D
Joker
HELL yeah!
I wish I owned a home and had a garden just for that...
but in a real world:
Pepperidge Farm Farmhouse bread
Hellmann's mayo on both slices
smoked ham sliced thick (2 slices)
smoked turkey breast shaved paper thin (enough to lightly cover ham)
Huge tomato slices equal to the meat
tiny bit of salt
black pepper
bit of oregano
dash of dill weed
:D :aok
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Bratwurst boiled in beer, then crisped up on the grill. Smothered with onions and sourkraut on a sourdough hoagy bun.
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Strawberry jam & whipped cream. Vegemite. Hundreds & thousands <-(American translation for sprinkles). Lemmon butter. Not all on the one sandwich of course just a few of my favs.
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Trader Joe's Ezekial Wheat bread, few squirts of mustard, fresh baloney .. mmmm.
Wonder bread, squirt of mustard, wrapped around a hot dog.
French roll/Sourdough, toasted, buttered, fresh lettuce-tomato, provolone/swiss, ham-salami-bologna ..it's all good :)
ima sammich type-o-guy :)
-GE
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See Rule #7
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(http://photos-h.ak.facebook.com/photos-ak-sctm/v203/238/121/693095383/n693095383_2376047_841.jpg)
:lol :lol :lol :lol :rofl :rofl :rofl :rofl
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Ohhhh pug Skuzzy's gonna love that one :lol
My sammmich:
Ham (4 slices round double smoked leg )folded in half arranged in overlapping pattern with semi circular edges toward the centre (this gives pretty much an even 4 layers on the bread) spread with Dijon mustard with sliced tomato, salt & pepper followed with chese and thinly sliced onion, toasted. :aok
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Hope that was worth a one week posting ban pug.
Smoked brisket, Lettuce, Tomato, Mustard, Provolone, on German Dark Wheat bread
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step out in garden, pick the largest, ripest tomato I can find
slice up said tomato and place slices on bread slathered with mayo
salt and pepper liberally to taste
inhale
Man, I love these recipe threads :D
Joker
Oh and with a genuine Jersey grown Beefsteak tomatoe!
Pure heaven.
That reminds me. I need to turn and fertlize the garden.
Also
BLTs on white toast
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Oh and with a genuine Jersey grown Beefsteak tomatoe!
Ha Ha! you spelled tomato with an e at the end.
You are now as dicredited as Dan Quayle.
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OK....so yesterday was the Chickie special from Chickie's deli....
Today, Shank's & Evelyn's Luncheonette's chicken cutlet sadwich.....large, italian seasoned chicken cutlet, sharp provalone cheese, broccoli rabe, "long hots" roasted hot peppers, all on a Sarcone's roll.
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Turkey, cranberries, lettuce, red onion on wheat with mayo and a slice of swiss.
What a waste of 2 slices of bread....
OK does a burger count as a Sammich?
NUTTZ
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1/2 pound ribeye....................... .......on a biscuit :)
Doesn't count as a Sammich if you give the bicuit to the dog
NUTTZ
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Ha Ha! you spelled tomato with an e at the end.
You are now as dicredited as Dan Quayle.
you can discredit me all you want
But you cant discredit a Genuine Jersey grown tomatO
Jersey is to tomatOs
what florida is to oranges.
Yes Kalifornia grows them too.
But they arent nearly as good.
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right now i like our local Döner Kebap in a pita bread,
with garlic- or garlic yoghurt sauce, served also with:
Tomatoe slices, onion rings, coleslaw & red cabbage and lettuce! mmmmmmmh!
(http://tbn0.google.com/images?q=tbn:vof6-m01u6uT4M:http://cavioidea.files.wordpress.com/2006/10/berlindoner-2.jpg)
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Goober Grape!! Goober grape!! On light toast
(http://i29.photobucket.com/albums/c261/Kaw1000/goober_grape_90x191.jpg)
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(http://www.belushi.com/bluesbro.jpg)
Have you ever heard of a wish sandwich?
a wish sandwich is the kind of a sandwich where you have two slices of bread and you, hee hee hee, wish you had some meat...
Bow bow bow...
:D
Mac