Ike’s Leftover Turkey Sandwich
Ike’s Place is a well-known San Francisco sandwich shop with specialties like the Al Bundy, Captain Kirk, and Jim Rome. Check out the menu at ilikeikesplace.com.
4 ounces leftover dark mean turkey
Leftover cranberry sauce or fresh blueberries
Leftover cream cheese or Havarti
Sriracha sandwich spread or hot sauce
2 slices hearty bread per person
Preheat oven to 475 degrees. Toast one slice of bread to medium in toaster. Place turkey on sheet of foil and ball it up so no juices can escape. Spread toasted bread with mayo and top with cranberry sauce or blueberries. Slap on sriracha or hot sauce and top with cheese. Place ball of turkey and both slices of bread on a baking sheet and bake 4-7 minutes or until bread is toasted and cheese is melted. Remove bread and leave turkey to heat for another 5 minutes. Place the turkey on the cheesy bread. Add any veggies, like pickles, lettuce, tomato, etc. Top with other slice of toast spread with more mayo. Save recipe for Christmas, if you have already used up all your Thanksgiving turkey. Source: Huffington Post, Nov. 25, 2012.
Start with fresh ingredients while there’s still time to enjoy this fall favorite from San Francisco chef Mark Sullivan of Spruce.
3 chicken breasts
2 large cloves garlic, minced
1 teaspoon ground fennel seed
Kosher salt and freshly ground black pepper
7 tablespoons olive oil
1 cup walnut halves
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
2 ounces blue cheese, crumbled
1/4 cup buttermilk
1/2 teaspoon finely grated lemon zest
1 cup red seedless grapes, halved
2 Fuji apples, cored and thinly sliced
2 ribs celery, thinly sliced
5 ounces mesclun salad greens
2 tablespoons chopped parsley
2 tablespoons chopped tarragon
2 tablespoons snipped chives
Make 3 deep slashes in each chicken breast. In a small bowl, mash the garlic, fennel, 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer to a small roasting pan, cover and let stand for 1 hour.
Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant. Let cool.
Roast the chicken for about 40 minutes, until cooked through. Let cool slightly, then discard the skin and thinly slice the meat.
In a food processor, blend the vinegar with the mustard and the remaining 1/4 cup of oil. Blend in the cheese and buttermilk. Transfer to a bowl, stir in the lemon zest and season the dressing with salt and pepper.
In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, mesclun, parsley, tarragon and chives. Add the dressing, toss well and serve. Source: www.foodandwine.com.