The BBC Sandwich

Here is a quick and easy sandwich. 

The BBC (Bacon, Brie and Cranberry)

Here is a quick and easy sandwich.  The BBC (Bacon, Brie and Cranberry) A few years ago while we were visiting family in Yorkshire, my niece recommended a  sandwich - and what a great sandwich it was.It has since become a great favorite  of mine.                                      Simple, quick to make and delicious - the perfect lunch.   The ingredients: 1 Croissant 2 or 3 slices of brie cranberry jam 2 or 3 slices of bacon Watch the video:

Betty Visits a Gourmet Eatery-The Truck Stop in Chester, New Jersey

Even the most avid cook likes a day off now and then and so it was with great interest that I watched a new "eatery" being created in The Streets of Chester shopping mall which is part of my morning walk route.

Chef Tommy Mongiello noticed my friend, Barbara, and me peeking in the door one morning and invited us in to show us what was going on.  We were so impressed by the concept that I asked Tommy If we could do a video - and here is the result!

           Chef Tommy Mongiello and Betty Bannerman Busciglio tour THE TRUCK STOP

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  222bigmastiff 5 hours ago

  Great job uncle Tommy!!! Keep up the good work. Love Sophia.

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  222bigmastiff 6 hours ago

   Great job Chef Tommy!!! The food looks delicious!!!! Much success in the future and keep on trucking!!!

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  johnsoutside 12 hours ago

  Fantastic video Betty, thanks for showing us around the truck stop. Hope you can do more of these videos, they really are superb. My only question is, how do you Americans live over 30 without heart surgery? Lots of love to you dearest Betty, greetings from Germany.

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  weeknightingale 16 hours ago

  Great video! I always enjoy going out with a tour of such places with recipe demos! Great idea for a food court. Better than actually visiting trucks like in Portland, Oregon.

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  FitAnge S 19 hours ago

  Very interesting. Looks like a great one stop place to eat.

Betty B’s Fresh Wrap (a la McDonalds)

It has happened to all of us:  you are driving on a highway and have to get something to each.  Your choices are leaving the highway and taking goodness know how long to find a restaurant or stop at Mickey D‘s.  We were faced with that choice recently and didn’t want to add an hour or more to our journey so we opted for McDonalds thinking a small hamburger would tide us over.  We were surprised to find a new option on the menu: a Fresh Wrap.  We ordered it and were even more surprised to find it was quite good.  Of course, immodestly,  I felt I could made a better version at home.  Freshly grilled chicken and some slices of ripe avocado make this a lunch I would happily serve to guests. 

1 thin chicken cutlet, lightly rubbed with olive oil and seasoned with salt and pepper
1 cup lettuce, finely shredded
1 medium tomato, chopped
¼ cup sharp cheddar, shredded
4 slices crisp bacon
8 slices avocado
2 flour tortillas

Dressing:

1 tablespoon olive oil
1 teaspoon red wine vinegar
Pinch of salt
Pinch of pepper
½ teaspoon Dijon mustard

Grill the chicken breast until done.  Lightly grill tortillas to soften. Slice chicken into thin strips.

Mix lettuce and tomato with dressing.

Place ½ of lettuce and tomato on each tortilla.  Top with ½ each of cheese, bacon, avocado and chicken.  Roll up tightly and enjoy!

WATCH THE VIDEO

Pulled Pork

Pulled pork - a wonderful dish when you are feeding a crowd for a family event or a picnic. It can be prepared ahead, frozen and is relatively inexpensive. What more could you ask from a recipe?

For my demonstration, I used a smaller half shoulder, but it's worth making a full shoulder if you have the freezer space.

1 5 to 7 lb. bone-in pork shoulder, skin and excess fat removed

For the rub:

3 tablespoons sweet Hungarian paprika

2 tablespoons brown sugar

1 tablespoon dry mustard

1 tablespoon garlic powder

2 tablespoons kosher salt

Mix all ingredients and rub well into pork. (Leftover rub may be stored in a jar and is great on ribs or chicken.)

Prepare a roasting pan with a double layer of heavy-duty aluminum foil large enough to enclose roast. Place roast in pan and seal securely. Place in a 210f degree oven and cook for 12 hours.

NOTE: I usually put this in about 7 pm, take it out in the morning and, by the time we have breakfast, it's cool enough to proceed.

For the sauce:

1 1/2 cups cider vinegar

1/2 cup Dijon mustard

1 cup ketchup

1/2 cup brown sugar

3 cloves garlic

1 teaspoon cayenne pepper

Combine all ingredients in a medium saucepan and stir until sugar is dissolved and mixture comes to a simmer,stirring occasionally. Cook for about 10 minutes.

Remove pork from roasting pan, reserving juices. Drain juices into a measuring jug and allow to settle for a few minutes to allow fat to rise to the surface. Remove as much of the fat as you can and strain the juices into a medium saucepan. Bring to a boil and cook until reduced by about half.

Meanwhile, don a pair of disposable gloves and shred the pork - much faster than trying to use two forks! Discard any bits of fat you may find. If you want a finer product, just turn the pork out onto a large chopping board and give it a few chops with a large knife.

When pan juices have reduced, add them to the sauce and mix well. Add about half of the sauce to the shredded pork and mix well.

To serve, simply pile onto a roll, add a little more sauce, if desired and enjoy. Or......you might like to add little cole slaw on top - a winning combination in my humble opinion.

The pork will keep in the refrigerator for 2 or 3 days or may be frozen for a month.

Watch my video demonstration:

auntnancy777 has made a comment on Betty's pulled pork (a picnic favorite) .mpg:

'This pulled pork looks wonderful for the 4th of July! I just happened upon your videos and I have been having fun viewing them. You have great recipes and such a fabulous way of presenting them. You're a good teacher! Thanks!"