[CH] Applewood Smoked Habanaro

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Shantihhh@aol.com: "[CH] Camembert & Habanero sauce"
• Previous message: David Cook: "RE: [CH] eating Rocoto/Manzano leaves."

Dear George:

You wrote:

<< I received a slice of St. Campbell's bread in the mail yesterday and I am
planning to make croutons with it. >>

Our favorite crouton is take a seeded baguette slice as when making Garlic 
French Bread into lather with melted butter and virgin olive oil that you 
have added pureed roasted garlic to.  Then sprinkle that glorious Applewood 
Smoked Habanero on the slices.  Now wrap this in tin foil and slowly bake/dry 
out @250 deg. F.  When crisp/dried out I then cube it.  Talk about good.  
This was discovered as I accidentally forgot the garlic bread one evening in 
the oven.  Discovered it after dinner while cleaning up the kitchen.  Yep!  
Invented the world's best croutons.  Use in soup or salad or just munch'em.

Mary-Anne

• Next message: Shantihhh@aol.com: "[CH] Camembert & Habanero sauce"
• Previous message: David Cook: "RE: [CH] eating Rocoto/Manzano leaves."