Saturday, July 19, 2008

Chicken and Raspberry sandwich

The berry recipe of the day is a long time favorite of mine. It goes back to my days in wine country, California. I've had a lot of years of enjoying this sandwich. Try it like it is and then change it as you wish. Something about just that combination is really good. Enjoy!

Chicken and Raspberry Sandwich

1 french roll or 2 slices of french sandwich bread

Raspberry mayonnaise (below)

1 small red onion, cut into slices for rounds

half a chicken breast or 4 to 5 ounces of roasted or Sauteed chicken meat

Shredded red cabbage

Fresh raspberries (or try another type of berry)

Split the rolls. Spread them liberally with Raspberry Mayonnaise. Place some rounds of onion on the bread and top with the chicken of your choose. Top the chicken with some shredded cabbage. Top with fresh raspberries. Place on a serving plates and and top with a big scoop of raspberry mayonnaise. Garnish the plate with more fresh berries.

Oh this is good!

Raspberry mayonnaise (in a pinch I just mash up berries and add to commerical mayo)

1 egg

1 egg yolk

2 cloves garlic peeled

2 teaspoons mustard if you wish OPT

1/4 cup extra-virgin olive oil

1 cup of olive oil

4 tablespoons of raspberry vinegar (or what ever vinegar you have)

dash of salt

This is blender work.

Place eggs, garlic, mustard and extra virgin olive oil in a blender and blend at top speed for 15 seconds. Turn blender to low and slowly drizzle in 1/2 cup of the other olive oil. Slowly add the raspberry vinegar. Add the Sugar and salt. Continue to blend at high speed and slowly drizzle in the remaining olive oil.

Recipe from 'A cooks tour of Sonoma' by Michele Anna Jordan

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