Butter Board Recipe

Prep Time: 10 min Total Time: 45 min Serves: 2-4

  • Ingredients

    1 stick of butter (softened)

    Garlic confit (see recipe below)

    Flaky salt, as garnish

    Cracked peppercorn, as garnish

    Lemon zest from 1 lemon, as garnish

    Baby Arugula, as garnish

    Dried Craisins or cranberries, as

    1 Baguette, sliced into ½ inch rounds

  • For The Garlic Confit

    5 heads of garlic (peeled)

    Lemon zest of 1 lemon

    3 sprigs of fresh rosemary

    1 pinch of red pepper flakes

    1 Tbls peppercorns

    1 c. + 1 Tbls olive oil

    ¼ tsp. salt

  • Directions

    1. Preheat oven to 475◦F.
    2. Peel all the garlic and zest the lemon, set aside
    3. Using a medium to small sized pot, heat on medium high.
    4. Once hot, add 1 Tbls olive oil or enough oil to cover bottom of pot and add the garlic.
    5. Sautee the garlic on medium heat for about 10 minutes or until the garlic is a beautiful golden brown. Stir frequently to ensure the garlic is cooking evenly.
    6. Once the garlic is golden brown add the olive oil, red pepper places, peppercorns, salt, lemon zest, and rosemary and turn down the heat to the lowest setting.
    7. Continue to cook the garlic on the lowest heat for about 20-30 minutes.
    8. Discard the rosemary stems and strain out the olive oil from the garlic confit. You can save the olive oil for another dish in an airtight container in the fridge or discard completely.
    9. In a blender or food processor blend the garlic confit and softened butter.
    10. Place sliced baguette round on to a cooking sheet and spray with olive oil or brush w/ butter.
    11. Place cooking sheet into oven at 475◦F for 10 minutes or until a slightly golden color.
    12. Use a rubber spatula to spread the blended butter onto your board in a swirl pattern.
    13. Garnish with cracked peppercorns, flakey salt, lemon zest, arugula and craisins.
    14. Pair with crisped baguette toasts and enjoy.

Best Bacon Sandwich

Best Bacon Sandwich Recipe

Prep Time: 25 min Total Time: 35 min Serves: 2

  • Ingredients

    8 Slices of thick cut bacon

    1 Large onion, diced

    4 TBL Mayonnaise

    2 tsp adobo sauce, (see notes)

    2 Ciabatta rolls, sliced in half

    1 C. Baby arugula

    1 Large Vine Tomato, sliced

    1TBL Avocado oil, can substitute olive oil


    Chipotle peppers in adobo sauce are sold in small cans in the Mexican section of most grocery stores. The peppers in the can are usually whole so blend them into the sauce; they'll last a long time in a clean glass jar in your fridge.

  • Directions

    1. Cook the bacon in a medium-sized pan over medium heat until crispy, about 10 minutes.
      Remove the bacon from the pan and place on a paper towel lined platter and pour out all but 3-4 TBLS of the bacon oil.
    2. Add the onion to the bacon grease and cook at med-low heat until they are golden brown, about 20 minutes. Stirring frequently.
    3. While the onions are cooking, mix the mayonnaise and blended chipotle peppers in a small bowl.
    4. Remove the onions from the pan and set to the side, add 1 TBL oil to the same pan then put the ciabatta bread sliced side down into the pan. Let it toast for 2-3 minutes, until lightly golden.
    5. Spread the chipotle mayo on the toasted bread then top with the caramelized onions, crispy bacon, tomato slices, and arugula. Put the other slice of bread on top. Wrap
      each sandwich in parchment paper. Tie off with kitchen twine if desired.
    6. ENJOY!!