I absolutely love a good sandwich and I am always experimenting to come up with different sandwiches. Of course being in the restaurant business I don’t always please every palate, but I come fairly close to beating the odds.
One of the indulgences I always allow myself is fresh herbs! If you don’t use fresh herbs in your cooking, I strongly urge you to start doing so. You will find an entirely new culinary world if you do. The difference between fresh herbs and dried herbs is like night and day. For me, it’s like a free ticket to nervana! After all, fresh herbs don’t cost that much, and they can literally make a dish. Fresh herbs are packaged in small portions in the grocery store for a reason; because a little can go a LONG way! Keep that in mind. If you are using the fresh herbs in a heated dish, do not cook that dish for more than 30 minutes after adding the fresh herb(s), otherwise, you will lose the desired flavor. It is just the opposite when using a dried herb in your heated dish, you want to cook for more than 30 minutes in order to obtain the desired taste.
If you find you have some of your fresh herbs left over and no dishes planned that can use up your fresh herbs, just use them as a garnish for any meal you are serving.
1 Turkey Breast (3 – 4 lbs) (could also use chicken)
2 ribs of celery (finely chopped)
1 small shallot, finely chopped
2 Tblsp of chopped fresh tarragon
1 C. dried cranberries
1 C. toasted pecan halves, chopped
1 tsp celtic sea salt
1/2 tsp freshly ground pepper
3/4 C. mayonnaise
2 Tblsp tarragon vinegar
1 Tblsp cocoa
¼ tsp stevia
Cook Turkey according to directions. Remove from the oven & let them cool to room temperature.
In a separate bowl, add the mayonnaise, vinegar, salt & pepper. Whisk to combine. Add the dressing to the chicken mixture & stir well.
I serve this on ciabatta or potato bread.