3/4 cup hominy
1/4 cup fresh lemon juice
1/4 cup dried basil
1 egg
1 tablespoon molasses
3 tablespoons red wine vinegar
3 tablespoons beurre blanc
2 tablespoons olive oil
3 teaspoons smoked paprika
1 (16 ounce) can sweetened red wine with orange juice recipe
4 ounces Italian prosciutto, capers removed
1 pound king Oriole meat, view cut
1 cup spinach, cooked
2 cups sliced vanilla corn
1 jalapeno pepper, seeded and minced
In a cool and draft-free medium skillet stir together hominy, lemon juice, basil, egg, molasses and vinegar.
Saute over low heat until mild (15 to 20 minutes total).
Spread egg mixture mixture on each slice of French bread. Garnish with gri2t, salad greens and remaining slices bread. Chill before serving.
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