So if you read the note I posted on Facebook, you know that not only do I have a brand spankin’ new website….but I also have released my two savory spreads. I am so freakin’ excited! My website rules. It was redesigned by the good people at Small Pond Studio in Truckee, CA. From the moment I first met my designer, Renee, I knew she “got” me. And sometimes it is difficult to “get” me;) She is awesome. She made it look exactly how I wanted, which was tough, I am sure, since I threw out 50 different ideas that had no rhyme or reason to them. I also have to thank my girl, Jessica Lnenicka, for taking some great pictures for me. I mailed her a box of product but gave her no direction, and she gave me great pics. I sound fun to work for, right? Basically, I will give you no direction or bad direction;) Thanks to all who helped me!
As for my savory spreads…..I created these recipes a long time ago. Like when Paisley was an infant, long time ago. These were hard to bring to market…..but so super worth it. The Caramelized Onion and Chardonnay Spread is a blend of caramelized onions (duh) and rosemary….simmered with wine. It is so amazing with beef, I can’t even begin to tell you. I hate to toot my own horn (no I don’t), but, ummmmm toot, toot;) The Roasted Red Pepper and Garlic Spread is sweet from the peppers and garlic, but it has some vinegar in it to keep it tangy. Both spreads are jam-esque. I wouldn’t put them in a pb&j, but that is just about the only thing I wouldn’t put them on……
Today’s recipe features my Onion spread. I made a flat bread sandwich with steak, arugula, blue cheese, spicy mustard and my onion spread. It was, seriously, the best thing I have ever put in my mouth. Why, when I say that does it sound dirty?;)
First step, I started with some boneless rib-eyes. Yes, I probably should have slapped these on the grill, but laziness got the best of me. In my defense, we did get some nasty thunderstorms…..at 3am, but still…I knew they were coming;) So, I put them under the broiler, about 5 minutes each side, after I salt and peppered them. This will get you a medium-rare steak.
Above are the rest of the ingredients for this Sammy (shout out to Rachel Ray!). I used canned biscuits for the “flat breads.” What? Biscuits? Yep, you’ll see.
On a floured board, I rolled out each biscuit (Jumbo or “Grand”) till it was about 5 or 6 inches in diameter. Oh no….math? Just make it big.
Then, I put the flattened biscuits in a well-oiled skillet and fried them about 4 minutes per side. Each side will get brown and a little bit puffy. Don’t worry, they will cook through. I could only do two at a time, so I kept the cooked flat breads warm in foil.
Once you know how to do this…..the possibilities are endless. I would eat a dirty sock if it was in a biscuit.
I spread each flat bread with horseradish mustard. I topped that with my new Caramelized Onion spread. Do you see the rosemary in there? Yum!
I layered on thinly sliced steak, blue cheese and arugula.
Holy Moly. This was so simple, yet so amazing. You have to try this. If you don’t, a piece of you will always be missing. You will feel hollow inside. Ok, maybe it isn’t that dramatic…..but it is damn good.
I hope you all get to try these new spreads. I will work hard on getting them into stores, until then….you can order from my website. Also, if you buy 3 jars of any flavor….you will get a free 4th jar of BBQ sauce or Fruit Spread. What a bargain!;)