the best chicken sandwich EVER

I recently went to Punk's Backyard Grill with some great friends.  Now I am a hater of the grilled chicken sandwich.  I REFUSE to order them when I am out, but my dear friend Orian convinced me that it was the BEST chicken sandwich ever!  I ordered the Skinny Chicken sandwich with hesitation, and added on a side of their fabulous White Cheddar Mac & Cheese just to be safe.  (or because I wanted it, you decide)  The sandwich came with raw red onions (another one of my few dislikes).  I prepared myself for the first bite...and bit into...pure food paradise!  The red onions were shaved and added wonderful flavor and a crunch.  The chicken was pounded and marinaded in a wonderful blend of fresh herbs and spices (or so it tasted that way).


The BEST part of the sandwich was the "buttermilk herb spread".  I don't know what was in this, but it made the sandwich.  So in the end, I was saved from bad chicken sandwiches and can appreciate the necessity of raw red onion (Jason is very excited about this).


I attempted to recreate the sandwich, and it was a success!  Here is the recipe and another recipe for homemade buttermilk ranch herb dressing.  We had them with my favorite sweet potatoes french fries from Alexia Foods.  You can get them at Whole Foods.  


BCSE (Best Chicken Sandwich Ever)

• 4 ciabatta rolls
• 2 skinless/boneless chicken breasts
• slice each in 1/2 long ways to make four thin breasts
• 1 Tbs. e.v.o.o.
• salt and pepper
• clove of crushed garlic
• 1 tsp. dried basil
• 4 slices of tomato (Jersey if available!)
• 4 pieces of lettuce
• 1/2 c. thinly shaved onion
• 1/2 c. kosher dill pickles thinly sliced
• Buttermilk Ranch Herb Dressing (see blow)

1. Marinade chicken with e.v.o.o., crushed garlic, basil, and salt and pepper.  Set aside.
2. While chicken is marinating, make dressing (see below).
3. Toast rolls.
4. Grill chicken. About 2-3 minutes each side.
5. Layer sandwiches as follows: bun, dressing, pickles, tomato, red onion, lettuce, chicken, bun with dressing.

Yield: 4 Yummy Sammies

Nutrition Facts: No idea, but delicious so who cares!

Buttermilk Ranch Herb Dressing 

(derived from Simply Recipes)

• 1 c. buttermilk
• 1/2 c. mayo
• 1/2 c. plain greek yogurt
• 1 tsp. fresh lemon juice
• 1/4 tsp. paprika
• 1/4 tsp. dry mustard
• salt and pepper
• 1/4 tsp. dry dill
• 1/4 tsp. dry parsley 
• 1 Tbs. chopped chives
• 2 Tbs. chopped green onion

1. Combine mayo, buttermilk, and yogurt.  Stir until well blended.
2. Add next four ingredients, through salt and pepper. Stir.
3. Add chives, green onion, dill, and parsley. Stir. *To thicken, add more mayo, or arrowroot, a natural thickener*
4. Cover and put in refrigerator until you're ready to enjoy! Lasts for a few days!

Jason and I enjoyed this "ready for summer" meal with a great bottle of chardonnay.  We had William Hill 2008, from Napa Valley.  This retails for about $20 a bottle and is worth every sip!   It filled your mouth with oaky buttery goodness!  It complimented the chicken nicely and didn't take away from the deliciousness of the sandwich. With grilled chicken and chilled chardonnay in hand, we relaxed and enjoyed every minute of our quiet night together!

Too lazy to cook?

Jason and I have our fair share of places we love, and the best part is we find more all of the time.  Here are places that have great food, drinks, and as always a great time with whomever you're with!


Jalepeno's

This Spanish/Mexican restaurant offers tapas and entree style dining.  Jason and I recently discovered Jalepeno's and can't stop going back! It looks like a hole in the wall, but it's like you're in a beauiful Spanish home when you're inside. We have stuck to the small plates menu and have enjoyed every plate.  Our favorites have been Setas (an array of mushrooms in a white wine sauce), Surtido De Vegetales (mix of vegetables in a sherry cream sauce), Albondigas de Cordero (delicious lamb meatballs in a brandy cream sauce, Jason's favorite!), Tamales Del Norte (very authentic chicken tamales) and Guacamole "Oaxaca" (fresh fresh fresh!).

Make sure to try their wonderful Spanish wines!  They have a great Rioja by the glass! 


Crush Winehouse

Enomatic Cruvinet (aka, Wine Dispenser)

I am slightly biased on this one since I have worked there for a year!  Crush has an amazing assortment of wines by the glass and bottle, they also have a wine dispenser that allows to to try some higher end wines.  On top of the great wine, my friends Jon and David have created some wonderful meals and small plates.  Jon, the exectutive chef, worked all over California after graduating from Le Cordon Bleu.  He brought David in a few months ago from one of the restaurants where he worked in California. I do have to say (again, biased), Crush has some of the best service in Annapolis.  It's why Jason and I kept coming back and eventually why I started working there!

Here's what you should try-
Wine-

Do flights or the enomatic(wine dispenser), it will let you taste more and find some wines you may have never heard of!

Food-

Prosciutto. Wrapped. Dates. Five gems filled with goat cheese, wrapped in prosciutto, sautéed and topped with a truffled honey. I hope to eat these every day in heaven. Take advantage of any special Chef Jon has, they're ALWAYS amazing.  David creates some superb and savory soups as well! If you want to try an interesting meat, ask for the Pata Negra, a rare pork from a black hooved wild boar in Spain, it's only fed acorns! Any creme  brulee is a must for dessert!

All in all, you can't go wrong with anything!




Level

Level is another tapas style restaurant.  The food is local and great for eating with friends.  Their late night menu is wonderful since it features their flatbreads.  Jason and I usually get drinks here before meeting friends or going to dinner.  Jason enjoys the Moscow Mule and my favorite is the 360 Gimlet (thanks to Krista!)  

Let us know of any of your favorite in and around Annapolis!  I am always ready for more eating!

Drinks at 4? Yes please.

the ACTUAL martini (not stolen from a website)

Came home tonight and had a hankering for a great dirty martini.  I know, these are going out of style, but I will do anything for the salty deliciousness!  Jason, my husband, is in the wine and liquor business and had a leftover sample bottle of New Amsterdam gin.  We decided to create a gin martini.  I was slightly hesitant, but pleasantly surprised! Jason chilled the glasses and went to work. Needless to say, our "Happy Hour" martini was salty, delicious, and fabulous!


Jason's Dirty New Amsterdam

• chill glasses with ice water
• empty ice water and swirl each glass with extra dry vermouth
• empty vermouth
• in a shaker with ice
• add two parts new amsterdam gin 
• one part olive juice
• shake vigorously
• pour into glasses
• add three fat olives

enjoy!


New Amsterdam Gin

Blue box of goodness.

Here it is, my first post. I suppose it would be wise to start at the beginning.  So here it is. I made mac&cheese when I was 12. I put everything in the pot to boil and had no idea why the elbow noodles and cheesy goodness didn't look as fantastic as on this box. The beginning of my culinary experience. Fast forward 13 years, full of food ideas and in love with someone who wants to eat all of them.  My disregard for anything that wasn't chopped hot dogs mixed in mac&cheese and blossomed into a love of creation on plates.  My husband and I have now made it our life's adventure to eat and drink ourselves across the world.  We look forward to sharing our knowledge and not-so-knowledge with you.  We are not experts, but sometimes we pretend to be.