Ben, Remember These??

Grilled Garlic Parmesan Wings

Twitch, I die.

How can we get that flavor into a sammich?  C'mon, brainstorm!

Dilly Bread

What kind of sammich would you make with this?

Dilly Bread - from The Pioneer Woman

Ingredients:

• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• ¼ cups Warm Water
• 1 cup Cottage Cheese, Heated To Lukewarm
• 2 Tablespoons Sugar
• 1 Tablespoon Minced Dried Onion
• 1 Tablespoon Softened Butter
• 2 teaspoons Dill Seed
• 1 teaspoon Salt
• ¼ teaspoons Baking Soda
• 1 whole Egg
• 2-¼ cups Flour (more If Needed)

Preparation

Dissolve yeast in warm water. Combine warm cottage cheese, sugar, minced onion, butter, dill seed, salt, soda, and egg. Stir to combine.

Stir in yeast mixture gently, then add flour gradually, stirring gently.

Cover dough with plastic wrap and allow it to rise until double in bulk. Punch down dough, then turn into a well-buttered round baking dish. Cover with plastic wrap and let rise for 45 more minutes.

Preheat oven to 350 degrees. Bake bread in lower half of the oven for 40 to 50 minutes. Brush top with melted butter after baking. Serve warm with butter!

Proscuitto, Fig & Brie on a Baguette

And now for something a little "foo-foo", but delicious...this is Leanne's Proscuitto, Fig & Brie on a Baguette.  Le Sammich?

From the bottom up:

• baguette (or any bread you like, really)
• fig preserves, fig jam, fig whatever
• proscuitto
• brie
• baguette

Slice baguette in 1/2 lengthwise and slather bottom half with fig preserves/jam/whatever.

Pile proscuitto over fig preserves/jam/whatever.  Kind of "fluff" it up versus thwacking down a slab o' proscuitto.

Next, the brie.  Oh, the brie.  It was hard for me to not devour the whole wedge, wood-chipper style.

Slice it, cube it, whatever...just get it on there.  It will melt gloriously no matter what. 

Note to self: try keeping it more towards the center next time to reduce melted brie loss.

Now give it a baguette hat.

Get a skillet nice and warm (a few minutes over medium) melt a little butter, then place that sammich and hear the sizzle.  Flip when it's brown & toasty and get that other side.

Tip: to get a nice even crust on the baguette, weigh it down with a skillet or pan with a can of something in it.

(Be advised, the Texas Pete's in the background has no part in this recipe.  He jumped right in there and wrangled my shot.  Yeehaw.)

Check this out.  I'm salivating.

Slice any way you like and share...

...or don't. 

The End.

Fini.

bakkich!, Out & About

The place: Duesenberg's, Catonsville MD

The sammich: Pastrami Rachel on Rye (with green bean fries!)

Bottom up; 2 slices of rye, coleslaw, pastrami (lots of pastrami!), Thousand Island dressing, another slice of rye.

Side note, the Maryland Crab soup is outstanding.

Portabella Fajita Pocket

Hello Sammichers!

Leanne Bakkich's birthday was this past Friday, and she had specifically asked me to post a sammich for that very special day. I came up with a sammich on time, and my family certainly enjoyed it, but I am a bit late putting the sammich on our blog. Sorry Leanne! =[

Here is Ben Bakkich's idea for a portabella mushroom fajita pocket:

Ingredients:
Portabella mushrooms (whole or sliced caps)
Peppers (preferably a mix of red and green)
Onion
Grated cheese
Iceburg lettuce

Sour cream

Pita pocket