Bib not included.
First things first: why are these called “funeral sandwiches?” In short, I don’t know, but I’d guess it’s because the only time you wouldn’t feel guilty about stuffing this many lip-smacking nitrates into your face would be after the death of a loved one. Luckily for you, I eat like I’m in mourning all the time, so let’s dig in.
These are somewhat similar to Ham Delights (though that link is not to the Dot-sanctioned recipe), but Morg voted that these are better, and I agree. The brown sugar and smoked salt really punch these up. Plus they’re just the right mix of sloppy and fancy, and that’s the way we do things here at Nummy.
1 pkg (12) Hawaiian buns
1 1/2 pkgs sliced ham
1 pkg sliced Swiss cheese
1 stick butter
3 tbsp Worcestershire
2 tbsp brown sugar
1 tbsp bourbon
1.5 tbsp minced onions
1 tsp smoked salt (you can use regular salt here if you need to)
- Layer a few slices of ham and cheese on each bun and place them in a baking pan lined with parchment paper.
- Melt together the rest of the ingredients and ladle this mixture over the sandwiches.
- Put the sandwiches in the fridge for 24 hours.
- When you’re ready to serve, pull the sandwiches out and cut them in half diagonally with a pizza cutter.
- Bake uncovered at 350 for 20 minutes.
Aight y’all – so I am still at the office at 4:45 on Thanksgiving’s Eve, but I cannot desert my Nummies without a little nip for Turkey Day
I realize these are a totally ridiculous choice considering they are not traditional Thanksgiving fare and the original recipe
calls for Ile de France
brie, but I am out of Mountain Dew, so embrace it or shove off. Thankful attitude, no?
Anyway, Morg made these for Emily’s party last weekend, and they were super popable and delicious. So much so that I will be making them tomorrow as starters for not one but two family affairs. Oh you’ll be thankful!
mini phyllo tarts
wedge of brie, cubed
- Preheat oven to 350.
- Place a cube of brie in each phyllo tart.
- Sprinkle each tart with 1/2 tsp brown sugar. Top with 1/2 tsp chopped pecans and a dollop of honey.
- Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference)
This recipe comes to us by way of Southern Living via Bonnie. I haven’t had this brand of Brunswick yet, but I am always in favor of finding more ways to incorporate BBQ sauce and pork into anything. (It’s a Memphis addiction. And probably the healthiest one you can contract from the Bluff City, so don’t judge.)
Anyway, this appears to be a chop, pour and drop situation that allows your crock pot to do most of the work for you. And with the extensive film of dreary that is covering Tennessee this week, it’s the perfect solution to your mood-funk.
In short, I would like to put this in my belly and my belly in my fuzzy pants and my fuzzy pants in my bed. So I want to eat soup in bed. So really no different from any other day. Happy Friday!
3 lbs boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28-oz) can crushed tomatoes
1 (18-oz) bottle barbecue sauce
1 (14-oz) can chicken broth
1 (9-oz) package frozen baby lima beans, thawed
1 (9-oz) package frozen corn, thawed
6 tbsp brown sugar
1 tsp salt
- Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
- Cover and cook on low 10 to 12 hours or until potatoes are fork-tender.
- Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well.
- Ladle stew into bowls and enjoy.
The real Kismet
While I was deciding which recipe to post today from my Nummy email archive, The Chef sent over this one, and it obviously trumped all the other options. And then I clicked over to find that TanyaNads had cosmically received The Chef’s bacon brainwaves down in NOLA and started the ball (of fat) rolling on her own!
Now that is what I call Kismet. Or “Bacon Thursday.” Whatever floats your boat. And what floats my boat is lard.
T-shirt from Big Bad Breakfast in Oxford, MS. Clearly, I own this.
I have had a version of this sweet, salty goodness at many an MCC wedding, which might make you think I run with a pretty posh crowd. Let me prove you wrong: When The Chef sent this over, he mentioned that this freezes well, so you should make a whole bunch.
He also mentioned that he’s actually eaten this “straight outta the freezer” and that it’s pretty good that way. Clearly, I was impressed. The man made himself a bacon lollipop. That’s just sexy.
I would suggest that you could add a little chili powder to the mix and no one would be mad, but I’ll leave that up to you. Either way, this treat is entirely worth the extra hour you’ll have to spend on The StairMaster to work it off. And that’s how long it’s been since I’ve been to the gym. I think The StairMaster is still a relevant piece of workout equipment. Fat. And. Happy.
10 slices bacon (Wright or Benton’s if you can get ’em)
1/4 cup maple syrup
1 tsp Dijon mustard
3 tsp brown sugar
Coarse black pepper
- Preheat the oven to 325.
- Mix all ingredients except bacon together.
- Place bacon on parchment paper on sheet pans. Lay in single layer. (This is where the skewer would come in if you are presentation-conscious.)
- Bake for 15 minutes, then brush with glaze and bake for another 5 minutes. Munch heartily. (But remove that stick before you. Nummy is not yet wealthy enough to retain counsel.)
This is a favorite go to dinner Chef John and I like to make. I normally serve with roasted potatoes, fennel, and onion and a side salad. It is a Michael Ruhlman recipe. – ts
Chef John says: If you haven’t noticed already, I’m a big fan of all things pork. When I’m having a hard time thinking of something to make, I’ll turn to this recipe. It’s really quick and easy, probably takes about 15 min total to prepare the marinade. Also, I find it to be more rewarding to create your own marinade rather than just pouring something out of the bottle (which I have no problem doing). I’d let this marinate for at least a few hours but letting it go over night is even better.
1 pork tenderloin
salt to taste
1/2 cup olive oil
zest from two lemons
3 cloves garlic, smashed with a knife
1 shallot, thinly sliced
1/2 teaspoon coarsely cracked black pepper
1 teaspoon coarsely cracked coriander
2 tablespoons brown sugar
a bunch of fresh thyme
1/4 cup white wine
- Season the pork with plenty of kosher or sea salt.
- In a small pan combine the oil, zest, garlic, shallot, pepper, coriander, brown sugar, and 7 or 8 stems of thyme and cook it over medium high heat until the garlic and shallots are bubbling. Add the wine, bring the oil back up to heat for a few minutes, then remove the pan from the heat (it should cook for about 10 minutes in all) and allow it to cool till it’s not hot to the touch.
- Pour it over the pork, add several more stems of fresh thyme, and let it marinate a half hour (or for up to three days, refrigerated, if you’re making this ahead).
- Prepare a hot grill and cook the pork, removing the thyme stems, but keep as much of the aromats as will adhere to the pork, to medium rare.
This recipe comes from good friend and fellow chef, Nathaniel. It looks INSANE and I cannot wait to try it out! -ts
Chef Nathaniel says: This cookie caught my eye while waiting in the checkout line at Citarella. The ingredients were simple and basic. I thought to myself I could replicate this cookie and make it better. The key to a chocolate chip cookie is CHOCOLATE. Quality ingredients will create a quality outcome. Enjoy!
2 1/4 cups unsifted flour
1 teaspoon baking soda
3/4 teaspoon salt Sea Salt
2 sticks butter
3/4 cup sugar
3/4 cup dark brown sugar
2.5 teaspoon vanilla
3.5oz very dark chocolate bar (chopped)
3.5oz dark chocolate bar with sea salt (chopped)
11 1/2 bag semi sweet chocolate
- Preheat oven 375
- Mixed flour, baking soda, sea salt in a bowl put aside.
- Mix butter, sugars together. Add vanilla, eggs one at a time. Slowly mix dry flour mixture in mixer. Then add chocolate.
- Bake at 375 for 9 minutes and sprinkle sea salt on top.
So okay, I don’t want to be a traitor to my generation and all (Clueless quote intended), but currently the North Carolina BBQ tradition is what’s flooding my Inbox. And until you Memphians step up your game or relinquish your sauce secrets, we’ll publish what’s being pushed, ya hear?
This is the sauce that goes with Lexington Pork Shoulder, and while I’m usually a Memphis BBQ purist, it sounds pretty darn good. Get mixy.
2.5 cups of cider vinegar
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp hot sauce
4 tsp salt
4 tsp red pepper flakes
1 tsp black pepper
1 tsp white pepper
1.5 tbsp rub reserved from Lexington Pork Shoulder
- Mix all ingredients & serve. No heat required.