Category Archives: Omnivore’s Best

Chopped Ham Sandwich

Posted on April 12, 2011 by Sandy

Ingredients: 1 pound ham (the better the ham, the better the spread) 2 hard-boiled eggs, chopped 1 stalk celery (optional, chopped very finely if you like crunch in your sandwich) 4 tablespoons Durkee’s Famous Sandwich and Salad Sauce 1/3 cup … Continue reading →

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Holiday Ham with Apple Bourbon Glaze

Posted on April 9, 2011 by Sandy

This recipe is for “ready to eat” or “fully cooked” hams—not fresh hams. Try to buy hams that have been minimally processed, preferably, bone-in and unsliced with a nice cap of fat. INGREDIENTS •1 fully cooked ham or half-ham •1 … Continue reading →

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Grilled Rack of Pork

Posted on April 4, 2011 by Sandy

Grilled Rack of Pork with Rosemary, Garlic and SageServing Size: 10 (just 8 if they’re really big eaters) 7 pounds rack of pork (8 ribs) 1/4 cup fresh rosemary — chopped fine 2 tablespoons sage — rubbed (dry) 3 cloves … Continue reading →

Posted in Fan Favorites, Fire and Smoke, Pork | Leave a comment

Grilled Lamb Chops

Posted on April 4, 2011 by Sandy

Rack of Lamb Start the BBQ and get ‘er hot. Make the honey mustard thyme sauce and spread over the lamb. 1/4 cup mustard, 1/8 cup honey, 2 T thyme, salt and pepper Sear lamb on the hot side of … Continue reading →

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Mustard Tarragon Butter Sauce with Grilled Chicken or Fish

Posted on March 10, 2011 by Sandy

Mustard Tarragon Butter Sauce for a lower calorie version read further on. Serve with Grilled Chicken or Broiled Fish or Asparagus over mixed gourmet greens. Good for you! 8 oz butter or 1/2 olive oil and 1/2 butter 3 T … Continue reading →

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St. Patty’s Day Baked Corned Beef

Posted on March 8, 2011 by Sandy

I’m making this for an office luncheon, so I will bake the corned beef, wrap in foil and place in an ice chest, less the ice, to keep warm. I will slice right before serving. Also on the menu, sauteed … Continue reading →

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Pork Rib Roast Herbs de Provence with Mashed Potatoes and Mango Sauce

Posted on March 2, 2011 by Sandy

Bring the Rib Roast to room temperature. Preheat oven 400 degrees Wash and pat dry with paper towels. Place on roasting rack. Rub with olive oil, salt, pepper and herbs de provence Place in oven uncovered in 400 degree oven … Continue reading →

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BBQ Chicken Portabello Pizza

Posted on February 26, 2011 by Sandy

In the best of plans, before I leave for work in the morning, I marinade the mushroom caps in a ziplock back and upon returning home from work, they are ready to go. 8 large portabello mushroom caps – marinade … Continue reading →

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Chili Verde – Quick!

Posted on February 22, 2011 by Sandy

I am craving Chili Verde. Planned on going to breakfast Sunday morning, but opted for an american restaurant. I need chili verde now! I do have pork loin roast that Dennis cooked on Friday night, and I have a can … Continue reading →

Posted in Leftovers - Great Time Savers, Mexican Restaurant, Pork | Leave a comment

Moussaka – Eggplant Casserole

Posted on February 4, 2011 by Sandy

Inspired by Bobby Flay’s Moussaka Throwdown, I had to give it a go.  2 medium eggplants salt Meat Sauce: 1 pound ground lamb (or you can use a mixture of beef and lamb) 2 tablespoons butter 2 tsp greek seasoning … Continue reading →

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