This proper Turkey Club at Gregg’s in Warwick, RI, counters a disturbing trend.   On a trip to an otherwise fine food town, Minneapolis, MN, the beloved Miss Scarlett and I ate several lunches. At each restaurant Scarlett ordered one of her favorite sandwiches, the Turkey Club. The sandwich generally is one of most commonly prepared dishes in America according to food market researcher, Harry Balzer. And the Turkey Club is in the pantheon of most popular American sandwiches. But we noticed a disturbing trend and I write here to call attention to it: the careless debasing of the Turkey Club. The first version we ordered was simply a turkey, lettuce and tomato sandwich. Another the same, but with bacon and the bread was not toasted. At another restaurant it was simply cut in half, not triangles. Read On »

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  It’s time for my yearly re-post of a recipe for corning your own beef. If you can brine a chicken, you can cure your own beef. Start by Thursday and it will be ready to cook on St. Paddy’s day. Of special note here is my partner in charcuterie Brian Polcyn’s recipe for a fabulous pickling spice. You can buy pickling spice, but Brian’s is over-the-top delicious. Any cut of beef can be “corned.” (See my pastrami short ribs.) But the best cuts are the tougher, less-expensive cuts such as brisket. The only uncommon ingredient is the sodium nitrite, pink salt, available here, and also from Amazon. If you know of any local shops that make their own bacon, hams, or smoked sausage, they may have some on hand. This is what accounts for the deep red Read On »

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Two different takes on the ever popular bacon, cheese, and egg sammy, via WSJ.

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Back again with another technique and recipe—here the classic béchamel sauce, one of the great, yet rarely used, sauces for the home kitchen. We don’t always have veal stock around for classical demi or Espagnole, or often any stock for a velouté. But milk we do have: flavor it with some shallot, a little nutmeg, salt and pepper, thicken it with cooked flour and you have a dynamite all-purpose sauce, for chicken, fish, or my favorite sandwich on earth, the croque madame. So, so good. This is a great weekend lunch or anytime dinner. (FYI, I love the montage that opens these videos but if you’ve seen it, the technique begins at 1:11.) I asked to use this particular Le Creuset vessel because of its clever utility. In restaurant kitchens, sauté pans regularly double as Read On »

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Todd and Diane share an interesting quick recipe for grilled cheese & it has pickled jalapeños and onions rings, via White on Rice Couple.

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