Charbroiled Intuition

So today I had my Brother in law and his two boys over to the house. He was doing some repairs around the old place for me. As a thanks I decided to make up a hearty and filling dish for him and the boys. The first thing that came to mind was French dip sandwiches. The french dip contrary to its name is an American dish Rumored to have started in California. Originally they would dip a crusty French baguette in the drippings of the roasted top round that would be sandwiched in this bread. My take on this classic dish I stuff fresh French baguettes with a shaved Angus top round , topped it with a baby Swiss cheese then baked and served with a seasoned beef stock for dipping. Here is the list of ingredients and methods so you can try this dish at home. Ingredients For the Sandwiches 1 pound deli shaved Angus top round 6 Fresh French Baguettes ½ pound Baby Swiss sliced ( 6 slices) for the Dipping Stock 1 tsp olive oil 1 tsp minced garlic 1 ½ cups beef Stock 1 bay leaf 1

Sofie my daughter had her first birthday on July 23rd. The party was a good event. I catered it myself and had some great feed back. One item in particular got great praise. So I decided to post the recipe for this dish which I call Bay Side Roasted Potatoes and Corn . Ingredient 2 lbs red skin potatoes ( cut and quartered ) 5 ears of corn on the cob ( quartered) ¼ cup olive oil ½ oz old bay seasoning ½ tsp sea salt Preheat oven to 450 degrees toss potatoes and corn in a mixing bowl with the olive oil until fully coated. Toss in the old bay seasoning and the sea salt, fully coating the corn and potatoes. on a sheet pan spread the corn and potatoes out evenly. bake on the lower oven rack for 40 minuets. remove from the oven and let stand for 5 minuets. Serve and enjoy  Let me know what you think all comments are welcome. If there is a recipe you want me to try or a restaurant you want me to review, let me know.