Ok
So over the past few days, i've been lusting over sandwiches among other things. So I decided to try to find some recipes for sandwiches other than the usual ham and cheese with mayo or turkey and swiss with mayo. Happily I found the Martha Stewart and Rach. Ray website and I fell in love with some of their sandwiches. Check out the links and find one you love too!
Turkey Ceasar Sandwich (Everyday Food, Martha Stewart)
http://www.marthastewart.com/recipe/turkey-caesar-sandwich?backto=true
Chicken Cordon Bleu Sandwich (Racheal Ray)
http://www.rachaelray.com/recipe.php?recipe_id=1989
Also, while watching the food network Tyler's Ultimate was on and homeboy was making ribs, with collard greens and whipped sweet potatoes AND banana pudding. Now while I was thinking "Yeah this is gonna be nasty", when he pulled everything out and plated it, all I could think was "I need a man to cook this for"...LOL
So for all who are interested, and everyone should be, check out the recipe and show clips here:
Baby Back Ribs and Young Collards Braised in Apple Juice:
2 slabs (4 pounds) baby back ribs
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bunches young collard greens, washed and rib removed
1 onion, peeled and sliced, 1/4-inch thick
1 head garlic, cut through the equator
1/2 gallon apple juice
1/2 cup apple cider vinegar
1/2 bunch thyme
Whipped Sweet Potatoes, recipe follows
Directions
Preheat oven to 350 degrees F.
Season pork ribs with plenty of salt and pepper. Heat a heavy-bottomed roasting pan over high heat and drizzle with oil. Sear ribs on both sides until golden brown for a few minutes per side. Pile both racks of ribs on 1 side of the roasting pan. On the other side, place collard greens, then onion and garlic on top. Pour in the apple juice and cider vinegar, add thyme, then cover with foil, place in the oven and braise for 1 hour 30 minutes to 2 hours.
When done, remove foil, baste the meat with the pan juices, then cook uncovered for a further 20 minutes until the meat has a nice caramelization and the liquid reduces, forming a sticky glaze on the meat. Place the collard greens and braising liquid on a serving platter and top with the ribs. Serve ribs over collard greens with braising liquid and pureed sweet potatoes
Whipped Sweet Potatoes:
4 large sweet potatoes, scrubbed
Kosher salt and freshly ground black pepper
2 cups heavy cream
2 bay leaves
1/2 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 orange, zested
2 tablespoons brown sugar
1 tablespoon unsalted butter
Preheat the oven to 350 degrees F.
Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.
When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth.
Yield: 10 to 12 servings
