Carolina Burger

The short and sweet behind this recipe, Carolina style burgers or hot dogs include four main toppings; chili, slaw, diced onion, and yellow mustard. As for the chili, Carolina-style chili is a chili sauce as opposed to the thick and hearty versions you’ll find out west. That means no beans, no corn, no chunky tomatoes,Continue reading “Carolina Burger”

Carolina Dogs Two Ways

I brought you two ways to top a dog. One is the traditional Carolina style which includes; chili, slaw, diced onion, and yellow mustard. The other is topped with pimento cheese and relish. And while pimento cheese may originate from up north, southerners have perfected it and it’s no secret that pimento cheese has becomeContinue reading “Carolina Dogs Two Ways”

Nashville Hot Chicken Sliders

Instead of serving Nashville Hot Chicken over slices of white bread and pickles, I’ll simply turn it into sliders. Mayo is optional! You’ll need to make sure you soak your chicken in a buttermilk and pickle juice bath for no less than 2 hours, optimal between 12-24 hours, and no more. You’ll also need toContinue reading “Nashville Hot Chicken Sliders”

Crispy Southern Fried Pickles

Tasty, crispy little pickle chips. With just a hint of Cajun spice. And don’t forget the Carolina ketchup, aka ranch. We’ll use that stuff for everything, even pizza. Just not on our Bojangle’s Chicken Supremes. Bojangle’s Chicken Supremes obviously get Bojangle’s Honey Mustard. Okay so now that that’s out of the way, I only haveContinue reading “Crispy Southern Fried Pickles”

Chicken Caesar Wrap

Despite the name, the Caesar salad is not Roman or Greek, it’s origin is actually Mexico. Invented by Caesar Cardini, it’s named after his restaurant “Caesar’s” on Avenida Revolución in Tijuana, Mexico. What I’m going to do is tip my hat to Mexico by using this staple of Mexican cuisine, and wrap it up likeContinue reading “Chicken Caesar Wrap”

Toronto Banquet Burger

Francis Deck invented this burger in the 1940’s. Originally called the “Forest Hill Burger,” named after an upscale area of Toronto where he served it. If you’re from anywhere around the Great Lakes you’ve probably been served a cheeseburger this way at some point. It’s not the actual ingredients that make this burger, it’s theContinue reading “Toronto Banquet Burger”

Pastrami Grilled Reuben

The Reuben is a kosher-style delicatessen sandwich which typically uses corned beef, but may also use pastrami as I’m doing here. The difference? Corned beef is boiled whereas pastrami is smoked. And I say kosher-style because it may not be considered kosher by some according to Jewish dietary regulations of kashrut thanks to the cheeseContinue reading “Pastrami Grilled Reuben”

Two Egg Denver Omelet

The classic American adaptation of the French omelette; the Denver Omelet! AKA the Southwest Omelet, AKA the Texas Omelet. Either way, 19th century mid-west Cattle drivers were served something similar to this by Chinese railroad cooks as a form of Egg Foo Yong, which transformed into the Denver Omelet as we know it today. AllContinue reading “Two Egg Denver Omelet”

Boar’s Head Blazing Buffalo Chicken Deli Sandwich

One of my favorite things about lunch recipes is that they’re so familiar we just need a glance at them sometimes, to pull together something that sounds good and won’t take too long! Today I’m testing out a product from one of my favorite deli brands, Boar’s Head. I’m going to load up a classicContinue reading “Boar’s Head Blazing Buffalo Chicken Deli Sandwich”