Biltmore Sandwich Recipes

BALTIMORE PIT BEEF SANDWICH

Steps:

• Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
• Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
• Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

BILTMORE SANDWICH

Steps:

• Make the marinade by preparing and mixing all the ingredients in a bowl large enough for the tenders and the marinade.
• Pound the chicken into 3/8 in thick medallions between plastic wrap. Trim tenders to fit the buns.
• Light the mesquite charcoal briquettes. Marinate the breasts for 30 minutes while the mesquite charcoal briquettes are lighting.
• Toast the buns while the breasts grill. Grill the breasts on both sides until almost done, making diagonal sear marks in a diamond pattern (about two to three minutes on each side).
• Place the Pepper Jack slices on the breasts and melt on the grill (about 30 seconds).
• Serve the breasts on the toasted buns with a leaf of arugula (or leaf lettuce), slice of red onion, slice of tomato and honey mustard dressing on the side.
• Accompany the sandwich with shoestring potatoes or matchstick french fries.

BILTMORE ESTATE GREEN TOMATO JAM

Steps:

• Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines.

BILTMORE ESTATE CHICKEN

Steps:

• Pound the chicken out till evenly flattened.
• Marinate the chicken in the lemon juice, 1 T olive oil, 1 t garlic, and salt and pepper for no more than 2 hours in a glass or ceramic dish.
• To make the sauce.
• Sauté the onions and remaining garlic(I use more)in 1T oil till tender.
• Add the cream and bring to a boil, add the sage and parsley and remove from heat.
• Boil the pasta in salted water till done and set aside to completely drain.
• Remove the chicken from the marinade and shake off the excess oil.
• Dip in the flour that has been seasoned with salt and pepper, coating both sides.
• Fry in the remaining olive oil; browning both sides and cooking approx 5 minutes per side or till juices run clear and it is cooked through.
• Remove the chicken to a plate and in the hot pan add the apple juice or wine and cook till approx 2 T of liquid remain.
• Add the cream mixture and bring to a boil.
• Then add the cheeses and bring to a simmer seasoning with salt and pepper to taste.
• Mix half of the sauce in a large bowl with the drained noodles.
• Place the noodles evenly on 4 plates top each with a chicken breast and drizzle the remaining sauce evenly over the 4 chicken breasts.
• Garnish with parsley.

BILTMORE'S BREAD PUDDING

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting., Meanwhile, in a small saucepan, bring the sugar, water and lemon juice to a boil. Reduce heat to medium; cook until sugar is dissolved and mixture turns a golden amber color. Stir in butter until melted. Gradually stir in cream. Serve with bread pudding.