On Sat, 18 Apr 2009 07:40:05 -0700, "Dimitri" >
wrote:

>- the care here is
>not to use so much that one overpowers the flavor of the duck. Maybe some
>diced tomato and/or shredded lettuce.

One of the most decadent sandwiches I have ever eaten was at a local
eatery called Rouxbarb. Clever, catchy name.

http://www.rouxbarbfood.com/


They serve a FAMOUS DUCK CLUB $13 smoked bacon, provolone, tomato
jam ....and it was heaven from first bite to end.

Mr. Bill > wrote:

>One of the most decadent sandwiches I have ever eaten was at a local
>eatery called Rouxbarb. [..] They serve a FAMOUS DUCK CLUB $13
>smoked bacon, provolone, tomato jam ....and it was heaven from first
>bite to end.

Is this duck bacon, or duck plus normal bacon?


Steve

On Sat, 18 Apr 2009 17:55:26 +0000 (UTC),
(Steve Pope) wrote:

>Is this duck bacon, or duck plus normal bacon?

This is sliced duck breast with Bacon...just like you would expect a
club sandwich. Just thinking about it makes me want to drive into
town to get one, they are so good. (This is not on the diet special
menu)

On Sat, 18 Apr 2009 10:52:11 -0400, Mr. Bill > wrote:

> http://www.rouxbarbfood.com/

Their hummus caught my eye.


Black-Eyed Pea Hummus


Make-ahead tip: Hummus can be made up to two days in advance; just
cover and chill.


3 garlic cloves, peeled
1/2 cup fresh lemon juice (about 2 lemons)
1/3 cup tahini (sesame-seed paste)
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 (15.8-ounce) cans black-eyed peas, drained
14 (6-inch) pitas, quartered
Fresh chives (optional)

Drop garlic through chute of food processor with processor on; process
3 seconds or until garlic is minced. Add lemon juice and next 5
ingredients (lemon juice through peas); process until smooth, scraping
sides of bowl occasionally. Serve with pita wedges. Garnish with fresh
chives, if desired.


Yield: 3 1/2 cups (serving size: 2 tablespoons dip and 2 pita wedges)

CALORIES 121 (15% from fat); FAT 2g (sat 0.3g,mono 0.6g,poly 0.9g);
IRON 1.4mg; CHOLESTEROL 0.0mg; CALCIUM 45mg; CARBOHYDRATE 21.2g;
SODIUM 263mg; PROTEIN 4.7g; FIBER 1.3g

Cooking Light, NOVEMBER 1999

--
I love cooking with wine.
Sometimes I even put it in the food.