7 Twin Cities chefs talk about their favorite mom-made dish In many cases, it s pretty safe to say that behind every great chef, there s a great mom. May 8, 2021 9:18am Text size Copy shortlink:
Seven-layer salad. Fermented fish. Molasses-sweetened rye bread. Chicken soup with matzo balls.
Those are some of the dishes that Twin Cities chefs singled out, with obvious affection, when asked about their favorite Mom-made dish. And why not? They re the foods connected to childhood happiness, and to the eating memories associated with maternal warmth.
We approached seven Twin Cities chefs with this Mother s Day question: How has your mother influenced your career? In many cases, it s pretty safe to say that behind every great chef, there s a great mom.
Crispy Chicken Sandwich
Still searching for what to cook ? 2 medium Tomato, fresh ; sliced 1 cup Miracle Whip
INSTRUCTIONS
Heat the chicken patties as directed on the package. I like to heat them in the air fryer for about 4 minutes per side after coating with cooking spray.
For each sandwich, spread some Miracle Whip on the bottom side of a bun. Add a slice of cheese, a couple slices of tomato and some lettuce. Put the top bun in place and serve with chips or fries.
Note: You can also heat up the cheese on the chicken patty before putting it on the sandwich.
RECIPE: Ultimate Shrimp Appetizer wjon.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from wjon.com Daily Mail and Mail on Sunday newspapers.
What makes a good sandwich? Is it the bread, the brand of mayonnaise used, a certain type of cheese, or the way the sandwich, once itâs made, is cut into pieces? Divided into equal halves, quartered into dainty bites, or left whole, some people want their sandwich plated a particular way, while others wonât touch a sandwich if it doesnât have Miracle Whip, Durkee Famous Sauce, or some other condiment slathered on it. If youâve never tried making a sandwich with naan bread, I suggest you try this flatbread variety, or maybe use pita bread instead of the standard sandwich bread. I like to use croissants for turkey and cheese sandwiches, but only loaf bread will do for a peanut butter and jelly sandwich. When it comes to a classic grilled cheese sandwich, I do have one requirement: some honey and crushed red pepper flakes to dip it in. Yum! As far as mayonnaise, I prefer Dukeâs, and, when it comes to cheese, I especially love provolone cheese. For a gluten-free
Ken Hoffman reveals his secret for protecting precious garden tomatoes
Photo by Marshall Hinsley I have been growing tomatoes in my backyard for at least 20 years. Sunday, April 25, for the first time, I got to eat one of them. Actually, two tomatoes survived to make it to my kitchen, where I made the most underrated sandwich of all-time: sliced tomatoes and Swiss cheese with Miracle Whip on toast. Over the decades, my attempts at growing tomatoes have died prematurely due for various, usually self-inflicted, reasons: insecticides, the wrong fertilizer, too little water, too much water, but mostly natural selection. Squirrels, birds, worms, and mice are enjoying late-night snacks on my tomatoes. These freeloaders don’t eat one whole tomato, they just take one bite out of everything and leave a mess, like an elementary school lunch table.