Peppermint

May 30th, 2009

Filed Under: brie, mint, toasted with 1 Comment

Pre-toasting

Pre-toasting

We happened to be in Manhattan, so my girlfriend insisted on treating me to a meal at Les Halles. Everything was delicious, other than the somewhat wilted salad greens. Also, it had to have been 90 degrees in there, and I’ve been to nightclubs where the music wasn’t as loud. But I digress — this isn’t a Yelp review, after all.

Anyway, point being, the appetizer we ordered was (a) fantastically tasty and (b) something we thought we could reproduce at home, even without buying Anthony Bourdain’s cookbook. The menu describes the dish as “Croûtons de Coulommiers rôtis au miel et poivre (Brie topped with honey & cracked black pepper, roasted and served on croutons)”, which is a rather apt description. (Yes, I’m making the executive decision of classifying this as a sandwich, albeit an open-faced one.)


Peppermint

Post-toasting

Now, a week or two later, we tried our own hands at it, and decided to use a wedge of brie with pepper right in the crust. As it happened, we also had some mint leaves left over from the previous night’s mint-guacamole (tragically, not itself a sandwich). The end result was pretty goddamn good — as far as I’m concerned, we managed to improve one of Anthony Bourdain’s recipes. Take that! Seriously, though, it’s tasty. Try it out.

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Pepper-turkey

April 16th, 2009

Filed Under: mayonnaise, mustard, turkey with 0 Comments

Pepper-turkey

As I may have mentioned, I have a thing for pepper. But can you blame me? After all, pepper is known as “the gift of the east.” (Let’s ignore the fact that gift means ‘poison’ in Swedish.)

Anyway, this is another case of pepper spicing up an otherwise-bland cold cut. I’m trying not to reflect upon the way the pepper is evenly distributed through the uniform, textureless slices of ‘turkey’ here. I really don’t know what kind of processing it’s been through. Thankfully, it ends up being rather tasty.

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Lemon-pepper chicken

December 2nd, 2007

Filed Under: provolone, toasted with 1 Comment

20071202lemonpepperchixsmall.jpg

Chicken cold-cuts are usually pretty bland. When I saw there was a special on “lemon-pepper” chicken, though, I dared to hope it might be flavorful, on account of the alleged lemon and pepper (have I mentioned that I really like pepper?) and whatnot. And indeed it was.

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Pepper-ham

October 18th, 2007

Filed Under: ham, mustard, provolone with 1 Comment

Pepper-ham

This is another sandwich precipitated by the purchase of the rye loaf mentioned previously. In this case, the meat was a similar impulse buy. I like ham [1] and I really like pepper [2], so pepper-encrusted ham seemed like a natural choice. Can’t say I regret it in the least.

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[1] And who doesn’t like ham? Besides Jains, Jews, Muslims, Seventh-day Adventists and Rastafarians, I mean.

[2] I’ve pissed a lot of people off by indulging in one of my favorite beverages, piprapiim (‘peppermilk’). I came up with it myself, and nobody else likes it. Which is fine, because there’s more for me that way.

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