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Build a breakfast sandwich that'll sustain you till noon.

Egg-based breakfast sandwiches are no novelty, thanks to recent efforts on the part of several fast-food chains. But James Hensinger's breakfast sandwich, on the other hand, is genuinely novel---a hybrid between a BLT and a peanut butter sandwich. Don't condemn it without trying it; the combination is unexpectedly delicious, and the sandwich will sustain you until midday.

It could, in fact, become a brown bag lunch if you carry the tomato separately and add it just before eating. Hensinger believes that the success of the sandwich depends upon having a really ripe, homegrown tomato.

What, a Breakfast Sandwich?

4 thick-cut bacon slices

2 slices whole-wheat bread

About 3 tablespoons chunk-style peanut butter

1 thick slice of a large, ripe beefsteak-type tomato


Cook bacon in a 10- to 12-inch frying pan over medium heat until crisp; drain well on paper towels. Meanwhile, toast bread; generously spread 1 slice with peanut butter. Top peanut butter with the cooked bacon and set tomato on bacon; add salt to taste. Top with remaining toast slice. Makes I hearty sandwich.

Per serving : 64 5 cal.; 31 g protein; 29 g carbo.; 48 g fat; 37 mg chol.; 1,115 mg sodium.

Chipotles--smoked jalapeno chilies-are, like most other smoked foods, the offspring of necessity Before canning was even dreamed of, our ancestors kept flies off their food by suspending it in the smoke of the campfire, the same smoke that kept mosquitoes off their relatively hairless hides. The accompanying heat also dried the victuals and helped preserve them from mold. Refinements in the process eventually led to such smoky delights as bacon, provolone cheese, lapsang souchong tea, and Virginia ham.

When Cortez landed in Mexico he found the native inhabitants employing a wide variety of chili peppers in a wide variety of ways. If not consumed fresh, chilies with thin walls were (and still are) merely air-dried; those with thicker flesh (notably jalapenos) were suspended in smoke and heat to ensure drying before spoilage could occur. Smoked jalapenos are chipotles, and they are the essential flavoring element in Arthur Vinsel's Popotla's Chipotle Pork, a dish which incorporates the best elements of Mexican carnitas and Italian risotto, at the same time exercising your glottal stops.

And what about Popotla? It is a tiny pottery-making town south of Tijuana.

Popotla's Chipotle Pork

About 1-1/2 pounds boneless pork butt or shoulder

2 tablespoons butter or margarine

1 medium-size onion, chopped

1/2 cup chopped red bell pepper

1/2 cup chopped carrot

1 canned chipotle chili in adobo sauce and 1 tablespoon of the adobo sauce

1 cup dry sherry

1 cup water

1 cup long-grain white rice Salt or garlic salt

1 medium-size ripe avocado, pitted, peeled, and sliced

Thinly sliced green onions, including tops

Fresh cilantro (coriander) sprigs

Trim and discard excess fat from pork; cut meat into 1-1/2-inch cubes. Melt butter in a 5- to 6-quart pan over medium-high heat; add pork, a portion at a time, and cook until browned on all sides, then lift out and set aside. Add onion, bell pepper, and carrot to pan and stir occasionally until onion is limp, about 10 minutes.

Meanwhile, puree chipotle chili, adobo sauce, and sherry in a blender; add to the onion mixture. Also return pork to pan, Bring to a boil over high heat; cover, reduce heat, and simmer until pork is very tender when pierced, about 1-1/2 to 2 hours. Add water and rice; stir to mix. Cover and continue to cook until rice is tender to bite and liquid is absorbed, 20 to 25 more minutes; stir once or twice. Season to taste with salt. Transfer mixture to a platter and garnish with avocado, green onions, and cilantro. Makes 4 or 5 servings.

Per serving: 469cal.; 26g protein; 42g carbo.; 22 g fat; 91 mg chol.; 161 mg sodium.

A popular culinary trend-spotter (a specialized journalist whose occupation permits nay, requires him to eat out a great deal on an expense account) has said that Cajun is out and Southwestern is in. Southwestern cuisine is noted for labeling each recipe with the magic words Santa Fe. Why should Chefs of the West try to row against the current?

Thomas Stone's Chicken Santa Fe is more than trendy, though. It is delicious, spicy but not really hot, and attractively garnished and flavored by green chilies those innocuous-looking vegetables whose mysterious flavor is practically addictive.

Chicken Santa Fe

1 large can (7 oz.) whole green


2 slices bacon

1 broiler-fryer chicken (about 31/2 lb.),

cut up

1 large onion, cut lengthwise into


2 cloves garlic, minced or pressed

1/2 cup each dry white wine and

regular-strength chicken broth

1 tablespoon prepared hot taco


1/4 teaspoon ground cumin

Salt and freshly ground black


Dice half the chilies; cut the remaining ones lengthwise into thin strips. Set aside in separate containers.

In a 12-inch frying pan or 5- to 6-quart pan, cook bacon over medium heat until crisp. Lift out and drain on paper towels. Add chicken pieces to bacon drippings, without crowding. Cook over mediumhigh heat until browned on all sides; lift out pieces as browned and add remaining ones. Set browned chicken aside. Discard all but 2 tablespoons of the drippings.

Add onion and garlic to reserved drippings; stir often until onion is limp and layers are separated. Crumble bacon and add to onions, along with diced chilies, wine, broth, taco sauce, and cumin; mix well. Arrange chicken pieces, skin side up, in sauce. Spoon some of sauce onto the chicken, then lay chili strips on chicken. Cover and simmer until meat at thigh bone is no longer pink (cut to test), about 30 minutes. With a slotted spoon, transfer chicken from pan to a platter; keep warm. Boil sauce, uncovered, on high heat until reduced by about half. Spoon sauce around chicken. Add salt and pepper to taste. Makes 4 servings.

Per serving: 516 cal.; 50 g protein; 7.3 g carbo.; 31 g fat; 162 mg chol.; 561 mg sodium. Very small creatures must generate a lot of internal heat to balance the loss of heat from their surfaces, which are large compared to their volume. The hummingbird must eat almost constantly to survive, and to eat it must work; the work itself then uses up calories. You'll never see a fat hummingbird.

We lumpish, earthbound creatures are in no position to imitate. If we overeat, we get fat. Yet there are exceptions: those who exercise very strenuously can utilize indeed, actually need large amounts of carbohydrates. Marathon runners "load" carbohydrates by stuffing themselves with pasta before a race. Long-distance bicyclists maintain their energy level by "power snacking."

Bill Patterson, who rediscovered the joy of 50-to 100-mile bike rides after a lapse of 45 years, developed his power bar in a search for the ideal fuel. A tasting panel of athletes and laymen decided that he had gotten it just right.

The odd ingredient in the bar, paraffin, is widely used in chocolate manufacture to improve smoothness and flowability, raise the melting point, and retard deterioration of texture and flavor. Butter can be used instead, but a butter-chocolate mixture doesn't cover as thinly or smoothly

Power Bars

1 cup regular rolled oats

1/2 cup sesame seed

1-1/2 cups dried apricots, finely chopped

1-1/2 cups raisins

1 cup shredded unsweetened dry


1 cup blanched almonds, chopped

1/2 cup nonfat dry milk

1/2 cup toasted wheat germ

2 teaspoons butter or margarine

1 cup light corn syrup

3/4 cup sugar

1-1/2 cups chunk-style peanut butter

1 teaspoon orange extract

2 tablespoons grated orange peel 1 package (12 oz.) or 2 cups

semisweet chocolate baking


4 ounces paraffin Or 3/4 CUP (3/8 lb.)

butter or margarine

Spread oats in a 10- by 15-inch baking pan. Bake in a 300[degrees] oven until oats are toasted, about 25 minutes. Stir frequently to prevent scorching,

Meanwhile, place sesame seed in a 10- to 12-inch frying pan over medium heat Shake often or stir until seeds are golden about 7 minutes. Pour into a I rge bow Add apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well. Mix hot oats into dried fruit mixture. Butter the hot baking pan; set aside.

In the frying pan, combine corn syrup and sugar; bring to a rolling boil over mediumhigh heat, stirring frequently. Remove from heat and quickly stir in the peanut butter, orange extract, and orange peel. At once, pour over the oatmeal mixture and mix well. Quickly spread in buttered pan and press into an even layer. Then cover and chill until firm, at least 4 hours or until next day

Cut into bars about 1-1/2 by 2-1/2 inches. Combine chocolate chips and paraffin in the top of a double boiler. Place over simmering water until melted; stir often,

Turn heat to low.

Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping (with paraffin, the coating firms very quickly), then place on wire racks set over waxed paper. When firm and cool (bars with butter in the chocolate coating may need to be chilled), serve bars, or wrap individually in foil. Store in the refrigerator up to 4 weeks; fteeze to store longer. Makes 4 dozen bars, about I ounce each.

Per piece: 188 cal; 4.4g protein; 29g carbo.; 9.8 g fat; 0.6 mg chol.; 40 mg sodium.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Date:Aug 1, 1988
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