I had some leftover BBQ chicken from last night so I decided to use it on a nice hot sandwich. I was completely surprised at how good it tasted.

This recipe is great as is, but adding softened onions and fried chopped mushrooms instead of the protein ingredients makes a tasty vegetarian dish

A 'butty' is a colloquial term used mainly in the north of England to describe any sandwich where the bread has been buttered.

I've recently developed a passion for American hot sandwiches. Hot sandwiches have never taken off in Britain like they did in the US (we seem that have gone down the savoury pie route), so when I wanted to try a po'boy or a cheesesteak, I had to trawl around looking for recipes.I also love Chinese food, but had the same problem in the early 80s.There were very few Chinese restaurants where I lived, and none of them did delivery. I ended up buying a wok, a cleaver, a book, studying Ken Hom on TV, and learning to cook good food. This is what sparked my interest in cooking.So this is my tribute to both using mostly British ingredients.

This tastes great as is, but you can make it into a 3 pig pizza with the addition of bacon

I wanted to call this "One by Land, Two by Sea", but I figured no one would ever find the recipe. So we'll keep that as the subtitle. There's a lot going on here. See my onion strings recipe for a topping that adds some crunch. When you put all these flavors together, it'll blow you away.

Probably my favourite takeaway meal, especially done this way...

Sometimes you just want something different than a regular sandwich and a steak sandwich is just that! Quick to make and yummy to enjoy!

#mycookbookThis gumbo is the real deal! It is definitely a labor of love and takes some practice, but so worth it! This is as Louisiana as it gets y'all!This makes 18 large servings, you may need to half or quarter the recipe.

This dish was inspired by a delicious meal that was created by Her Majesty, Inc. by Chef Chelsia. If you ever have a chance, take a trip into Forsyth, GA and try out her weekly menus that are made fresh every day. You’ll never go wrong stopping by each week for something new at the very inviting and warm dining area.

Surf and turf means the best steak, lobster, seafood and side dishes city restaurants have to offer. When you live on a rural farm, you make this yourself on your backyard grill for guests.I found long 22” long stainless steel flat kebob skewers that span the lenght of my barbecue right over the hot coals, long enough to grill a big plate full of meat, seafood, vegetables, onions, peppers, mushrooms and fruit, flavors seared in, a colorful assortment of fresh vegetables and fruit.And the kitchen stays clean, you can visit with your friends.The trick is to size each vegetable and meat to a shape, size and weight that will all be perfectly seared over hot coals on one side, then turned over and cooked over an even charcoal fire.Lobster tails are 4 ounces each. Jumbo shrimp are 2 ounces each. Large Sea scallops, rated U15 are one ounce each. Now you decide how big to cut the salmon, tuna, beef, pork, lamb, chicken, or tofu, same shape, weight and thickness, so the morsels are even distance on the skewers from the fire and cook in the same time.The long skewers allow me to give each morsel room between the pieces so the heat can cook even on both sides and in between, and cooking results are consistent every time I grill.Festive dinner.