Search Results for: sandwich

The Peanut Butter Sandwich You Can’t Live Without!

Ponder this….. A proverbial fountain of purple pageantry. A potable piece of perfection poised to pique your curiosity. A paragon of playful purpletude packed with a passel of perky, positively pleasing grape-popsicley flavor. A protest against pious pundits and prognosticators? Possibly…. (Professor Peabody’s Purple Potion)

Growing up, I remember my mom making us peanut butter and jelly sandwiches.  It was probably one of the first sandwiches I learned how to make.  But over the years, it became pretty forgettable.  I have peanut butter, it’s in the pantry and as an adult, it has transitioned to become an ingredient in protein shakes.  Enter Purple.

Purple is a deliciously delicious wine made by Quady Winery of Madera, California.  I remember first trying it a few years back and immediately thinking this was liquid jelly. And what goes with jelly?  Peanut Butter!

So we’ve revamped the traditional PB&J sandwich and made it age appropriate for those of legal drink ing age, say Hello to the new and improved Deconstructed Peanut Butter Sandwiches with Purple Jelly Chasers!  This is what you need:

Deconstructed Peanut Butter Sandwich with Purple Jelly Chasers
Serves: varies
An age appropriate spin on the traditional PB&J for those over the age of 21!
  • 1 bottle of Purple by Quady Winery (available at
  • 2-3 English Muffins, toasted, but not too crunchy
  • Peanut Butter of your choice
  1. Open your bottle of Purple and taste a little bit, just to make sure you approve.
  2. Split the English Muffins in half, and then cut each slice into wedges.
  3. Spoon a big glob of Peanut Butter on to a serving dish.
  4. Pour your guests some Purple (remember, this is sweet, so about a 3 oz pour should be ok to start).
  5. Take an English Muffin wedge, drag it through the peanut butter and eat.
  6. Take a sip of Purple as a chaser.
  7. Repeat.


Let me know what you think!

Smoked Salmon, Avocados and Mangos — oh my!

Smoked salmon, avocado and mango sandwich — probably one of my favorite sandwiches ever construed!  Thanks Chef Tom Colicchio for this little gem, it’s delicious!

1 small unripe mango, peeled and julienned
juice from 1/2 lime
kosher salt
bread – he recommends Pulman white bread, I used country flat bread
1 ripe avocado
drizzle of extra-virgin olive oil — I used meyer lemon olive oil
fresh ground black pepper
8 oz smoked salmon, thinly sliced
12-15 basil leaves

Toss mango in lime juice and season with salt, lightly toast the bread.

Place avocado on 4 slices of bread and gently mash and spread.  Drizzle avocado with olive oil and season with pepper.  Top with mango, smoked salmon an basil.  Add the top slices, cut and serve.


for more recipes like this one, check out Chef Colicchio’s cookbook, ‘wichcraft.  It’s full of delicious sandwiches that you would never have thought of on your own!  (or at least I wouldn’t have!).  Because of this recipe, mangos have a whole new purpose in the kitchen!

It’s the End of Summer

Last week I was struggling with the menu for a wine pairing afternoon that myself and a friend were hosting.  The start of the planning process was a little labored (see last week’s post), but eventually turned into a delicious treat for 6 friends to share.  The following was our menu:

We started off with a few simple starters that included various cheeses along with pita chips and a pepper jelly dip paired with a Mezzacarona Moscato.  The spice from the jelly dip, the saltiness from the pita chips and the sweetness from the Moscato were just perfect together. What an unexpected treat!

We followed with a chilled Gazpacho that had concentrated flavors of cucumber and paired it with a Napa Valley Sauvignon Blanc from Spiral Wines.  The pairing worked well and at less than $5/bottle, the wine proved to be a a true value wine for our end of summer afternoon.

Next was a crunchy avocado salad, a Bobby Flay recipe from, which we again paired with a Sauvignon Blanc, this time from Kim Crawford Vineyards. I really wasn’t sure if the pairing would work because of the tomatoes and the vinegar from the salad, but again we were surprised to find that the pairing was very light and refreshing.

One of my favorite summer dishes to make was the next one, a Smoked Salmon, Avocado & Mango sandwich.  I first found this recipe in Tom Colicchio’s book titled ‘Wichcraft.  It’s a rich, yet light sandwich that reminds me of my trip to Maui years ago.  I wasn’t sure what to pair this with, so I went to my wine rack and found a rose’ that shared its coloring with that of the smoked salmon – let’s try it.  The sandwich itself was amazing, and the wine was itself was good.  I think the pairing would have rocked if we had hosted this celebration a few months ago, or if it was a younger bottle — but overall the pairing was successful, thank goodness!

Probably one of the most anticipated recipes of the day was another Bobby Flay dish – Grilled potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette which we paired with a Viognier from Poet’s Row — How delicious does that sound? Well I can assure tell you that this was so yummy that I confess to making it for the follow 2 nights for dinner!

The meal concluded with a dish that I admit to being skeptical of at first — a light bread pudding recipe from Hungry Girl which was paired with a Ste. Domaine Michelle Brut Sparkling Wine.  The wine I wasn’t concerned about, but the bread pudding…. hmm.  Well to my surprise, the bread pudding was decadent and really really really good!

We chalked the afternoon up to another successful celebration – complete with delicious wines, amazing food and irreplaceable friends.  I’m SOOO looking forward to the next one!

Wine pairing & Recipe planning

Today I feel like my mind is just about everywhere — thinking about new possible ventures, exisiting work, relationship, things like that — but what I should be thinking about is what the heck are we going to serve at Sunday’s wine pairing linner?  In case you were wondering, “linner” is that meal that you fit in between lunch and dinner — in this case, the first course will be served somewhere around 2:30pm.

Last night I was reviewing some of my recipe books and everything looked delicious, as you can imagine.  But, it seemed that everything required extensive amounts of time in the oven — and since its still fairly HOT outside, the oven is probably one of the last appliances I’d like to turn on.

Which brings me to today, where I find myself glued to in search of inspiration and recipes for this Sunday.  I have no doubt that the menu will eventually be amazing — but, man, this planning has stumped me!  I did find one recipe by Bobby Flay that looks simple, delcious and gourmet enough to make the menu and its for Grilled Potato and Goat Cheese Napoleon With Balsamic-Basil Vinaigrette.  It sounds refreshing and fulfilling, and it can be served as one of our courses.  My next thought is a Smoked Salmon, Avocado and Mango sandwich which is also refreshing and smooth at the same time.   As for the other three courses, I’ll keep you posted!   Oh and the Wines?  What about the wines?  I’ll figure that out later too!