Biltmore Sandwich Recipes

Steps:

• Make the marinade by preparing and mixing all the ingredients in a bowl large enough for the tenders and the marinade.
• Pound the chicken into 3/8 in thick medallions between plastic wrap. Trim tenders to fit the buns.
• Light the mesquite charcoal briquettes. Marinate the breasts for 30 minutes while the mesquite charcoal briquettes are lighting.
• Toast the buns while the breasts grill. Grill the breasts on both sides until almost done, making diagonal sear marks in a diamond pattern (about two to three minutes on each side).
• Place the Pepper Jack slices on the breasts and melt on the grill (about 30 seconds).
• Serve the breasts on the toasted buns with a leaf of arugula (or leaf lettuce), slice of red onion, slice of tomato and honey mustard dressing on the side.
• Accompany the sandwich with shoestring potatoes or matchstick french fries.

Steps:

• Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
• Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
• Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

Steps:

• In a large bowl, beat cream cheese until smooth. Add the cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic powder; beat until combined. Transfer to a serving dish. Cover and refrigerate until serving., Sprinkle with remaining pecans just before serving. Serve with vegetables.

Steps:

• For the dressing: In a saucepan combine the vinegar, sugar and all dry spices.
• Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely. This can be done ahead of time.
• In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
• For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use).
• Store in the refrigerator until ready to serve.