Herbed Balsamic Chicken with Blue Cheese

Since the economy tanked, we've been eating lots and lots of chicken. It's cheap, you can freeze it and there a million and one things you can do with it. This recipe is super simple and just requires a little marinade time and some stinky cheese. I love arugula but you can really serve this with any kind of lettuce or spring green. If you don't have a grill, you can bake or broil the chicken instead but using the grill gives it great flavor and adds texture. I like to reserve the marinade and brush it on the chicken while it grills.

Herbed Balsamic Chicken with Blue Cheese

• 6 skinless boneless chicken breast halves (5 to 6 ounces each)
• 1/2 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 teaspoons coarse kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 2 teaspoons herbes de Provence*
• 1 3-to 4-ounce wedge blue cheese, cut into 6 slices

Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.

Herbed Balsamic Chicken with Blue Cheese

Lobster Roll

All Hail the Lobster Roll!

We just got back from a trip to Boston and that means lots and lots of lobster. Research started weeks out from our departure. Brioche or bun? Butter or mayo? Order 2 or 3? I mean, I was up all night asking myself these questions. In the end, it's all about preference. Me? I like mine on brioche, cold and tossed in my beloved mayo. Once I came up with my requirements, I only had one question left to ask...where?

This question required multiple tweets, Facebook posts, Chowhound searches and text messages. Because God Forbid anyone from my generation would call on the telephone! The response was overwhelming and the #1 recommendation was Neptune Oyster in the North End. Neptune reminded me of Jax, my beloved fish house in Boulder where we went to college. It was small, focused on fresh ingredients served simply and the wine list had the perfect amount of variety to pair with seafood. Here is a recipe comparable to the one we had at Neptune.

Lobster Rolls

1. Four 1- to 1 1/4-pound lobsters
2. 1/4 cup plus 2 tablespoons mayonnaise
3. Salt and freshly ground pepper
4. 1/4 cup finely diced celery
5. 2 tablespoons fresh lemon juice
6. Pinch of cayenne pepper
7. 4 top-split hot dog buns
8. 2 tablespoons unsalted butter, melted
9. 1/2 cup shredded Boston lettuce

1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
3. In a large bowl, mix the lobster meat with the mayonnaise and season with salt and pepper. Fold in the diced celery, lemon juice and cayenne pepper until well blended.
4. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the hot dog buns to plates, fill them with the shredded lettuce and the lobster salad and serve immediately.

Lobster Roll

Quiche Brunch with Green Salad and Roasted Potatoes

I wanted to host a fuss-free brunch so the first dish that came to mind was quiche. I haven't made a quiche since college so when I went online to refresh my memory on recipe ideas, I was shocked that there were no silver bullet. Some recipes partially baked the crust while others didn't. The ratio of egg to cream (or milk in some cases) was all over the map. I panicked and wondered how this go-to recipe became so difficult over the last 10 years? Then, I had a brilliant thought: Julia Child. Of course she would know what to do!

I flipped through my first edition of Mastering the Art of French Cooking and found a Quiche Lorraine recipe and decided to use that and then tweak the recipe to do a vegetarian option with asparagus. Of course the dish turned out perfectly but it did take longer than noted. My quiches baked for 50 minutes until they were golden and puffed. I used frozen pie crusts and partially baked them for 12 minutes at 375 degrees before I poured in the filling. Setting is key so make sure you wait 10-15 minutes before slicing and serving. These are quite rich so one slice per guest was plenty.

Quiche Lorraine
8 slices of bacon (thick cut), cooked and coarsely chopped
3 eggs (or 2 eggs and 2 egg yolks)
1 1/2-2 cups whipping cream or milk (or 1 1/2-2 cups half cream and half milk)
1/2 teaspoon salt
1 pinch pepper
1 pinch nutmeg
1/2-1 cup grated swiss cheese
1-2 tablespoon butter, cut into pea-sized dots
8 inches pastry shells, partly cooked

Directions

To partly bake the pastry shell:
Prick thawed crust with fork. Bake in middle of oven at 375 degrees F. for 9-11 minutes.

For filling:.
Cook bacon on medium heat and coarsley chop.
Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
Beat together eggs, cream, salt, nutmeg and pepper.
Stir in cheese and bacon. Check seasoning.
Pour into pastry shell and distribute butter pieces on top. Place on baking sheet.
Bake 25-30 minutes or til puffed and browned.
Slide quiche onto a hot platter and serve.

Quiche Brunch with Green Salad and Roasted Potatoes

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

Sorry for the delay Dear Reader, I had a last minute jaunt to Chicago to satisfy my Big Bowl peanut sauce craving!

If I see a wedge salad on a menu, I usually order it. I love the crunch of the Iceberg lettuce, the creaminess of the dressing and the saltiness of the bacon. My uncle once told me that he ordered this salad at a restaurant in Las Vegas and they drizzled maple syrup on top as well. That would definitely be worth trying. I dip my breakfast bacon in syrup anyway so it's not so far fetched.

If you don't want to make your own dressing (which I would recommend) I love Marie's blue cheese dressing that you can buy at the grocery store. I usually find it by the produce and not in the isles. Grab a jar on your next visit.

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

• 1 1/2 cups mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon hot pepper sauce
• 1 cup coarsely crumbled blue cheese
• Buttermilk (optional)

• 1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
• 1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
• 1/2 red onion, very thinly sliced

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

Iceberg Wedge with Warm Bacon and Blue Cheese Dressing

L'Arbre Croche Beach Grilled Three Cheese Sandwich

L'Arbre Croche, a private community on Little Traverse Bay between Petoskey and Harbor Springs, Michigan, is a special place that was inspired by Sea Ranch in Mendocino County, California. The beach at L'Arbre Croche is a great base for all ages in our family for planning activities, relaxing with a summer read, or checking out the magic cold springs. It is also a great place to have lunch at the beach house managed by Jane who delights in serving several comfort food items including my favorite, the Grilled Three Cheese Sandwich accompanied by a Half and Half.

I order mine with bacon which should make this a good post on "Everything is Better with Bacon".

The sandwich is made with tomatoes, grilled onions, bacon, and three cheeses, cheddar, American and Swiss, on French Bread thickly spread with mayonnaise and buttered on both the top and the bottom. This Midwest classic is grilled in a omelet pan with the weight of a small dish on the top slice on a gas burner adjusted to medium high heat.

This is a good order for all ages after an active morning of outdoor activities although I notice the younger members of our family still go for the mac and cheese or a hot dog.

I seem to always dip my sandwich in a pool of ketchup on my plate. The Half and Half is really an Arnold Palmer, a mixture of equal parts iced tea and lemonade.

When I was a cadet at West Point, special Sunday lunches sometimes featured the open faced version of this grilled three cheese sandwich, and I think this version at the L'Arbre Croche beach house is a pleasant reminder of those Sunday lunches after Cadet Chapel. The only casual meal of the week.

L'Arbre Croche Beach Grilled Three Cheese Sandwich

Croque-madame

It really doesn't get much better than this. A french classic that's stood the test of time.

Croque-madame
Gourmet March 2007

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.
Active time: 35 minStart to finish: 35 min
Servings: Makes 4 servings.

Ingredients

5 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

3 1/2 oz coarsely grated Gruyère cheese (1 1/3 cups)

8 slices firm white sandwich bread

4 teaspoons Dijon mustard

1/2 lb thinly sliced cooked ham (preferably Black Forest)

4 large eggs

Preparation

Make sauce:Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg, and 1/3 cup cheese until cheese is melted. Remove from heat and cover surface directly with a sheet of wax paper.Make sandwiches:Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.Lightly oil a 15- by 10-inch shallow baking pan.Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.Preheat broiler.Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm. Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.Cooks' note: The egg yolks in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. You can use pasteurized eggs (in the shell) or cook eggs until yolks are set.

Croque-madame

Super Sloppy Joes

I have been REALLY in the mood for a sloppy joe lately. So, I dug up this recipe from the Rachael Ray show cause it sounded yummy when I did my Internet search. For a short cut (even though sloppy joes are pretty dang easy in the first place), I just buy the seasoning packets that they sell in grocery store and if you really want to be a little kid again, go ahead and throw a Kraft single or slice of cheddar on there and let it melt. Some people just use ketchup instead of tomato paste and tomato sauce. I actually prefer the sauce and paste more. Enjoy!

Super Sloppy Joes
Recipe courtesy Rachael Ray Show
Episode:
Back in the Day

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Super Sloppy Joes

All Hail Guigni's!

If you know anyone in my family or if you have ever been to Napa Valley then chances are you have had a sandwich from Guigni's. Not one Christmas in the Shaw family has gone by without the exchange of Guigni's gift certificates. I cannot say how long Guigni's has been around, but it's been years. And it's a local favorite.

They used to sell cigarettes there. If your check bounces, they'll tape it to the counter. If it's your birthday, it's written on butcher paper and taped on the window facing Main Street. Want a sugar rush? They're loaded with trillions of candies and treats. They sell booze. It's a down-right American Institution.

When you walk in, it's as if you have gone back in time. The walls are covered with random memorabilia spanning many twentieth century decades. Celebrity autographs are taped on various shelves. Business cards of locals are stapled along the hallway leading to the back alley entrance. Some are so old, they are brown... This place has got charm, history and passion for damn good sandwiches.

The deli case holds at least 30 different types of meats and an equal amount of cheeses. You make your selection and someone slices them to order. The meats and cheeses (notice that this is plural) are then passed down the line where the magic happens...

You have a choice of breads like Sweet Rolls, Onion Rolls, Seeded Rolls, Jalapeno Cheddar, Dutch Crunch and more. The breads are made fresh in Napa and delivered daily. The options from there are endless. This is what I always get:

• Smoked Gouda


• Black Forest Ham


• Peppered Turkey


• Seeded Roll


• Mayonnaise (Homemade!)


• Lettuce


• Tomato


• Onion


• Avocado


• Sprouts


• Pesto (Homemade!)


• Guigni Juice

Always say 'yes' to Guigni juice. It's a homemade vinaigrette with herbs and they even bottle it if you wanna take it home.

So, how do you Guigni?

All Hail Guigni's!