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sandwich spread beside mayo - Page 2

post #31 of 47
Quote:
Originally Posted by kaneohegirlinaz View Post

But I digress, I tried Siduri's idea of curried turkey salad (right?) for lunch today on really great crackers, rather than bread, DE~LI`CIOUS!!



Thanks - i think i invented it, am pretty sure i did,  but then i found it in a sandwich in london, as (?) coronation salad?  maybe for the coronation of queen victoria and the connection with the indian colonies?  So maybe i had subliminally taken it in from some cookbook and forgotten and then done it myself thinking i'd invented it.  anyway, yeah, it's a nice surprise. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #32 of 47

There are many great mustards on the market, great tasting dijons including a honey dijon.

 

Maybe choose a pesto

Tapinade , either black olive or green

sundried tomato spread

mushroom spread

artichoke spread

spinach spread

pimento....

 

using fresh or dried herbs , spices.

 

fresh vegetable, maybe adding more crunch

 

and of course there is no end to chutneys.

 

sweet onion spread, spanish onion

 

 

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #33 of 47

A few ideas..

 

Arugula/walnut pesto

Cranberry coulis

Apple cider vin/cherry gastrique

Stone ground mustard aioli

Black pepper and roasted garlic aioli

 

Note - When I say aioli..I mean exactly that. The great thing is, when you make it yourself, you can add whatever acid you want...whether it be a vinegar, citrus (lemon, lime, orange, grapefruit, yuzu...etc..as well as the zest)

 

What type of greens/cheese are you using? If you do wind up going with an aioli, you can get some really nice harmonization by pairing the greens with the type of acid you decide to put into the aioli.

 

post #34 of 47

A good spread is cream cheese whipped with a little olive juice, jalepeno juice, sliced green olives, shredded cheddar & chopped bacon. There are alot of textures but it makes a great spread.  The jalepeno juice gives it just a little kick without making it real spicey. Hope this helps.

post #35 of 47

Simonbaker, that's sounds amazing!!  I'm so making that as a dip for our next get-together with the fam!!

post #36 of 47

Siduri

Coronation Chicken was 'invented' for the coronation of QEII - to honour our then Commonwealth cousins in India and other asiatic countries!

post #37 of 47
Quote:
Originally Posted by Ishbel View Post

Siduri

Coronation Chicken was 'invented' for the coronation of QEII - to honour our then Commonwealth cousins in India and other asiatic countries!


Ah, thanks Ishbel - i thought it would have come from the height of the empire. 

 

 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #38 of 47

I spread a little italian dressing on my sandwiches sometimes. Don't pour on too much or your bread will go soggy. Just a little bit you can spread around with a knife. Moistens and spices up the sandwich. Healthier than mayo!

post #39 of 47

A commercially made dressing?  With all its additives and preservatives?  Naaaahhhhh!

post #40 of 47

I would use a spiced avacado spread (not guacamole).  Just mash a couple of ripe avocados with a tablespoon of honey,  a teaspoon of lime juice and season it to your taste with chipotle chili powder and a bit of salt.  Spread a healthy amount on whole grain bread, add a nice slice of leaf lettuce, turkey and sliced beefsteak tomatoes. 

OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #41 of 47

Home made salad dressings are probably amongst the easiest recipes in the whole world - and with lots of alternative ingredients - and no chemicals!

post #42 of 47

I use to made salad dressing by adding some fresh fruits to it. Adding strawberries to some fresh greens with a squeeze of lemon makes for a refreshing summer salad. 

post #43 of 47

I tried to get my husband not switch away from bottled Italian dressing by making fresh oil and vinegar with herbs and garlic. 

He says it’s not the same (of course it’s not you goof), “I don’t like it”!

post #44 of 47

Old family recipe for a sandwich spread. I ate this stuff buy the jar when I was young and will be making it next spring and canning it. This is the best spread I have ever eaten. 

 

 

 

1 GAL GREEN TOMATOES
8 SWEET PEPPERS, 1/2 RED/1/2 GREEN
6 LARGE ONIONS
GRIND ALTOGETHER AND LET STAND OVERNIGHT
ADD:
1 CUP VINEGAR
2 CUPS SUGAR
3-4 TSP SALT
7-8 TBSP FLOUR
COOK ALTOGETHER FOR 20 MIN, THEN ADD 1/2 CUP FRENCH'S YELLOW MUSTARD; 1 QT OF HELLMAN'S MAYO
LET MIXTURE GET HOT AND SEAL AT ONCE

 

post #45 of 47

Kraft,Kens, and Hellmans  make good Instatutional dressings, I  try and duplicate it without all the chemicals. I succeed at a  lot  of them ,but then there are some you can't.. My friends tell me mine taste the same as the Kraft does . Don't know if I should take as compliment or not?

 

I have duplicated  Catalina,  Honey Mustard,  Ranch,  Oriental Sesamee, 1000isle,  French,  Vadallia Onion,  Bacon and Tomato,  Raspberry Vin,Balsamic,  Bleu Cheese(mine is chunkier )    

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #46 of 47

+1 to the Branston pickle...They always make a sandwich great!

post #47 of 47

Grilled brie, smoked turkey & cherry jam on sourdough~ ME-YOW! My favorite  :)

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