Author: Ernie Crawford
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Chicken Dijon
Golden pan-seared chicken with paper-thin ham and melted Swiss on garlicky wilted spinach, under a silky Dijon-cream sauce, with garlic mashed potatoes alongside.
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Ernie’s Reuben
Rye, Swiss on both slices, thin-sliced corned beef, well-drained sauerkraut and Thousand Island, grilled on a buttered flat-top until golden and melty.
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Bordeaux Sauce
A classic French red-wine reduction bound with demi-glace and finished with butter and brandy. The sauce for prime rib, steak, or lamb chops.
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The Ernie Burger
A half-pound patty basted with Rib Glaze, piled with jalapeños, blue cheese and melted Swiss on a sourdough French roll.
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Peach Chicken
Diamond-marked grilled chicken on garlic beurre blanc, drizzled with warm peach chutney and toasted almonds, with garlic mashed potatoes.
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