Skip the club sandwich, and make something crazy you could never have other wise – I like to make Haitian Griyo (pork bits – seriously!) with mine.
Tips: Do not use canned beans. Use your stand mixer – knead significantly longer than called for, and allow for some significant rest time for the dough before baking. More patience = better texture.
If you like the tastes of Indian food, there are several Indian cooks who have excellent recipes on food52. Here's a recipe I've made a few times --
http://www.food52.com/recipes/10617_mung_bean_grits_polenta
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http://www.foodnetwork.com/recipes/rachael-rays-tasty-travels/the-club-sandwich-recipe/index.html
Skip the club sandwich, and make something crazy you could never have other wise – I like to make Haitian Griyo (pork bits – seriously!) with mine.
Tips: Do not use canned beans. Use your stand mixer – knead significantly longer than called for, and allow for some significant rest time for the dough before baking. More patience = better texture.
I make it almost every week.
http://www.food52.com/recipes/10617_mung_bean_grits_polenta
http://www.food52.com/recipes/13526_crispy_coconut_tofu_with_burning_rings_of_fire