Breakfast Sandwich 101

Once, many eons ago, when tweets and clouds were still part of nature, when “kindle” meant to build a fire and men knew not of their brethren’s minute-by-minute status, there was the Egg McMuffin. The prototypical breakfast sandwich, the one that started it all.

French toast bacon breakfast sandwich

In reality, there have probably been breakfast sandwiches for as long as there has been two slices of bread and an egg to put between them. More

The Trusty Egg Salad Sandwich

Chickens are mercurial creatures. Sometimes they lay like crazy, and other times they appear spooked and go barren. Then they like to play little tricks on you. One of our hens hadn’t seemed to be laying in weeks. But then I saw her emerging nervously from within a shrub. I looked beneath the leaves and found 11 eggs.

Chicken behaving suspiciously.

When they’re laying like gangbusters, I’m always looking for interesting ways of using our eggs. I massage them into flour and make homemade pasta, I boil them for Nicoise and Cobb salads, I crack them into congee and over the top of chilaquiles, I fry them and plop them onto a pile of spaghetti. I even do a groovy Spanish-style deviled egg with chorizo, pimenton and lots of olive oil (let me know if you wanna know how to make that one!) More

The Secrets of Santa Maria (and The World’s Best Sandwich)

This is all I got, folks. My greatest sandwich. And I give it to you. I give and I give and I give…

But to get there we must first take a side trip on a long country road. Midwesterners and Southerners may boast of having the best barbecue. But we in California have our own claim to grilling fame. I’m talking about Santa Maria-style, and in particular the tri-tip. We’re not tiptoeing our way around a dainty rack of candied baby back ribs, people. The tri-tip is a wonderful cut that gives you rare and well-done in the same piece of meat. (If you don’t have anyone who wants well-done, you can save the tip and chop it up for tacos the next day!) Akin to Texas barbecue, this is meat at its most elemental. A beefy tri-tip, our own fragrant coastal oak and fire. More