Thursday, February 10, 2011

Thursday Specials

Sweet-n-Spicy Ham and Swiss Panino
housemade sweet and spicy honey mustard with caramelized onions, country ham and swiss cheese grilled on a ciabatta sub roll.

African Peanut Soup (vegan)

Creamy Tomato Basil Soup

• • •

Do you remember Bandaloop's in Federal Hill?
It was a bar and restaurant on South Charles Street named after the mystic doctor's in Tom Robbin's book Jitterbug Perfume. All of their menu items were also named after characters. Sadly, Bandaloop's closed in 2003 but I have many fond memories of meals with friends and good food. Their iced tea was delicious and they shared the "recipe" with me (1 part orange tea, 3 parts raspberry tea and 4 parts black tea).

But the thing that really got me going was their champagne mustard. There was a croissant sandwich made with turkey, saga cheese (the love child of triple cream brie and gorgonzola) and champagne mustard that was heavenly. They also had a cheese plate that came with a little pot of this liquid gold. No matter what my order, it included a side of this mustard. Long, long before Carma's Cafe was even a twinkle in my eye I tried to get the recipe. No go. Chef was not giving up the secret mustard.

Today, my friends, the mustard has returned! Just a shade off from Bandaloop's (no spare champagne lying around the kitchen - how did that happen?!) it has all the promise of new love. It's intense. It's hot. And it's sweet. And it's mine forever. And now it's yours too. Happy Valentine's Day.

Bandaloop Mustard
1/2 c. Penzey's regular Canadian mustard (store in Rockville)
3 T water (or champagne)
1/4 c honey
3 T cider vinegar
1/2 t salt

Mix all ingredients well and store in a glass jar. Allow to sit for 10 minutes or so before using to allow flavors to develop and liquids to be absorbed.