Sweet & Spicy Post-Easter Ham Sandwich

Sweet and Spicy Ham Sandwich

I love Easter dinner…but I might love Easter leftovers even more!

Yesterday we slow-smoked a beauty of a ham in our Traeger, and finished it with an orange/maple glaze.

Sweet and Spicy Ham SandwichEven while we were enjoying the meal, all I was thinking was…”Man, this is going to make an awesome sandwich tomorrow!”

Turns out I was right. Sweet, hot, salty, and savory…this sandwich has it all.

Cabot Hot Habanero Cheddar adds just the right amount of fire to wake up your taste-buds and balance the sweetness of the marmalade.


Chef Perry

Ultimate Post-Easter Ham Sandwich
1 – 6″ baguette
4-6 oz leftover baked ham slices, warmed
2 oz Cabot Hot Habanero Cheddar
2 Tbs. Orange Marmalade

Split and toast baguette under broiler (on high) until just lightly browned.

Sweet and Spicy Ham Sandwich

Place ham slices on bottom half of baguette, and spread ham with marmalade. Top the other half of the baguette with thin slices of cheese.

Sweet and Spicy Ham Sandwich

Place back under broiler until cheese has melted and marmalade is bubbly.

Sweet and Spicy Ham Sandwich

Remove the sandwich from the oven and spread the marmalade more evenly, if necessary.

Fold sandwich to close, and serve immediately.


Roast Beef and Horseradish Cheddar Pretzel Subs

Roast beef and horseradish cheddar

The folks at Cabot Creamery were kind enough to send me some samples of several of their cheddar cheeses.

Founded in 1919, Cabot Creamery is a cooperative of 1,200 dairy farm families located throughout upstate New York and New England. They manage four plants in three states, employing over 1,000 people, who make award-winning cheeses, premium butter, light cheddars, flavored cheddars and rich Greek-Style Yogurt, cottage cheese and sour cream.

You can follow Cabot Creamery on Facebook, as well.

Here’s the first of several recipes I’ve been toying with…this is some GREAT cheese!

Roast Beef and Horseradish Cheddar Pretzel SubsRoast Beef & Horseradish Cheddar Pretzel Subs
1 lb. premium rare roast beef, thinly sliced
4 Regular or pretzel-style hoagie rolls
1 cup pickled red onions (see recipe below)
4 oz. Cabot Horseradish Cheddar Cheese
2 cups au jus*

Mise en place:

Preheat broiler.

Roast Beef and Horseradish Cheddar Pretzel SubsHalve pretzel rolls. Shred cheese, and heat au jus to a simmer.

*Combine 3 tsp. of Better Than Bullion Au Jus, with 2 cups hot water.

Prepare the dish:

Place halved rolls, cut side up, on a baking sheet.

Dip the roast beef slices one at a time into the simmering au jus, just for a second, and then place them on the top half of each roll.

Top the roast beef with 1/4 of the cheese.

Roast Beef and Horseradish Cheddar Pretzel Subs

Place the sandwiches under the broiler until the bottoms are golden brown and the cheese is bubbly.

Close up sandwiches and serve immediately.

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

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Roast Beef and Horseradish Cheddar Pretzel Subs

Options: top with chilled tomato slices and fresh green lettuce leaves.

pickled onionsPickled Red Onions
1/2 cups rice wine vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced

Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve.

Place onion in a bowl, add vinegar mixture, and let rest at room temperature for an hour.

Cover and chill. Drain onions before using.


Epic Chicken Sandwich…

Epic sandwich for lunch – rubbed a couple of chicken thighs with garam masala spice, salt, and pepper, dusted with flour and fried in peanut oil.

Smeared a toasted baguette with some pineapple cream cheese, cubed avocado, and a handful of fresh cilantro, topped with chopped chicken…yum!

2 large boneless chicken thighs
4 tsp. garam masala spice blend
4 Tbsp. flour
Salt & black pepper to taste
2 Tbsp pineapple cream cheese
1 whole avocado, cubed
1/2 cup fresh cilantro, chopped
2 large hoagie rolls, or 1 baguette, halved and split

Recipe name ideas?



Sneak Peek: Amazing Zucchini Grinders

This sneak peek recipe is our meatless dinner coming up this week, Amazing Zucchini Grinders & Wedge Salad…

Amazing Zucchini Grinders (4a)

Active Time: 10 min.       Total Time: 30 min.

  • 1/2 tbsp. butter
  •  1 medium zucchini*, cubed
  • 1 dash red pepper flakes
  •  Salt
  • Black Pepper
  •  1/2 cup marinara sauce
  • 1/2 cup shredded mozzarella cheese
  • ½ yellow onion, sliced
  • 2 (6 inch) hoagie rolls, split
  • ½ red bell pepper, sliced

*or ½ zucchini, ½ yellow squash, as pictured.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.

Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella.

Close the rolls, and wrap individually in aluminum foil.

Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

Note: Okay, okay…I know this is supposed to be a meatless meal, but if you really want to take this grinder to the next level for your favorite carnivore, sauté ½ lb of ground Italian sausage, with the other half of that onion (diced), continue cooking, seasoning with a little salt and pepper, until there’s no pink left and the meat, breaking it up fine. Drain well on paper towels and stir into the zucchini when adding the marinara. These optional ingredients are not in the grocery list.

Wedge Salad (4b)

Serves 2                              Active Time: 10 min.       Total Time: 10 min.

  • 1/2 head iceberg lettuce, cut into quarters
  • Blue cheese dressing
  • 1 tomato, minced
  •   1 green onions, chopped
  • 1/4 cup crumbled blue cheese
  • 1/2 yellow bell pepper, sliced

On each salad plate, place 1 wedge of lettuce turned on its side. Pour the blue cheese dressing over the wedge.

Sprinkle with tomatoes, green onions, crumbled blue cheese, and bell pepper slices.


Volume 1: Issue 6


The “Amazing Meals Made Easy” system for the busy food lover!

Week of March 11, 2012

Hello Peeps! Well, one of my favorite foodie holidays is coming up…St. Patrick’s Day! Bring on the corned beef and cabbage, baby! Speaking of which, we have a great slow-cooker Corned Beef & Cabbage recipe for you this week. A little splash of cider vinegar really brings out the flavor of that brisket!

That said, and as much as I love my corned beef, it’s a toss-up as to which recipe was the biggest party in my mouth this week, that Skirt Steak Taco Salad with Fire Roasted Steak Salsa is pretty amazing, too. If you’ve never experimented with skirt-steak before…are you in for a treat! It’s my favorite cut of beef.

A heads up…my fellow menu planner, and foodie extraordinaire, Terry Ramsey, spent some time at his computer this week, and re-designed the format we use for your weekly grocery lists. We think you’re really going to like the new look!

Oh, and that reminds me, please remember, when you make a hautemealz.com recipe that really fires your rockets, please shoot us an email, or post on the blog, or the Facebook page and let us know so we can work it back into the menu rotation. Otherwise, it might be a long time before you see it again!

Couple of other things to keep an eye out for, this week…

So, this week, in your hautemealz.com menus, you’re going to find several recipes that use chicken meat from pre-cooked deli chickens. If you haven’t cut up a lot of chickens at this point in your culinary history, make sure to visit the blog and watch a short video on how easy it is to carve a whole roast chicken.

For the Skirt Steak Taco Salad recipe make sure to check out our instructional blog post, How to slice Skirt Steak…it could be the difference between chewing on a beef-flavored tire, and savoring a buttery, melt-in-your-mouth-tender slice of steak!

Have a delicious week!

The hautemealz.com team

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Be sure to hook up with us (socially, of course) at…

Facebook: https://www.facebook.com/hautemealz
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and, of course…
Our Blog: http://hautemealzblog.wordpress.com/

Oh, and if you’re one of those crazy pinners (like us)…pin us, baby, pin us!

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Brisket is a cut of meat from the breast or lower chest of beef. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resultingly tough meat must be cooked correctly to tenderize the connective tissue.

Popular methods in the Southern United States include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat. Additional basting of the meat is often done during the cooking process. This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket, despite the fact that the cut is usually cooked well beyond what would normally be considered “well done”.

Slow-smoked brisket is a signature dish for our barbecue team, and Pit Master Chris Renner, in particular, has a special touch for turning the tough muscle into smoky beef perfection. Chris’s brisket recipe (and many more of our bbq and grilling specialties) are available in the team’s cookbook, MEAT FIRE GOOD.)  If you’re a hautemealz.com subscriber, contact us to get you member discount on this, or any of our titles.

In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course, usually served at Rosh Hashannah, Passover, and Shabbat. In Hong Kong, it is cooked with spices over low heat until tender, and is commonly served with noodles in soup or curry. It is a common cut of meat for use in Vietnamese phở soup, as well.

Brisket is also the most popular cut for corned beef, though the term comes not from the grain corn, but from the treatment of the meat with “corns” of salt.

In the U.S. and Canada, consumption of corned beef is often associated with the Saint Patrick’s Day favorite, Corned Beef & Cabbage. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick’s Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America.[13] In Ireland, the closest traditional dish is bacon and cabbage (more akin to Canadian style bacon or ham). Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was likely due to the low cost of corned beef in the U.S.

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Perry’s Favorite Corned Beef Sandwich

Serves 4

1 whole baguette, soft
16 ounces leftover corned beef, warm
8 ounces Swiss cheese, deli sliced
4 Tbs horseradish mustard

Preheat your oven to 200f.

Bring corned beef broth (reserved from the slow cooker) to steaming on the stovetop, or in the microwave. Remove from heat and add the chopped or sliced corned beef, allow beef to warm in broth for about 10 minutes.

Slice baguette into 4 equal sections (halve, and then halve again), then slice each section horizontally, like a sandwich. Smear the bottom half of each section with horseradish mustard, and arrange corned beef on bottom half of sandwich, dividing meat evenly between the sections.

Arrange cheese to cover the meat, the close up your sandwiches.

The next two steps are the KEY to the awesomeness…

 1 – Wrap each sandwich tightly in foil.

 2 – Place sandwiches in warm over UPSIDE DOWN and allow to rest 10 minutes.

Unwrap and serve as is, or with kosher dill pickle spears.

Note: To “rueben-ize” this baby, replace the horseradish mustard with thousand-island dressing, and add 1/4 cup (warmed & well drained) sauerkraut to each sandwich, just before wrapping in foil.

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E-mail: perry@hautemealz.com
PO Box 21, Wilsonville Oregon, 97062

Copyright 2012, Perry P. Perkins