08-12-10
Crab Dogs
Makes 8 Servings
Ingredients:
Directions:
- In a large bowl, combine the mayonnaise, lime juice, lime peel and cumin. Add the coleslaw mix, cilantro and crab. Toss to coat and season to taste with salt and pepper.
- Fill each hot dog bun with about 1/2 cup crab mixture and top with the chopped dill.
07-13-10
Tex-Mex Pulled Turkey Sandwiches
Makes 4 Servings
Ingredients:
Directions:
Arrange the turkey on the grill, cover and cook, turning once, until just cooked through, about 5 minutes. Meanwhile, grill the scallions until tender, about 3 minutes. Grill the rolls cut side down until toasted, about 1 minute.Chop the turkey and scallions. Divide the lettuce among the roll bottoms and top with the turkey and scallions. Top with the reserved sauce and a roll top.
06-29-10
Ratatouille Wraps
Makes 4 Servings
Ingredients:
Directions:
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
- Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose.
- In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.
06-29-10
Blackened Shrimp Po’Boy
Makes 4 Servings
Ingredients:
Directions:
- Preheat a grill to medium-high. In a bowl, combine the shrimp, olive oil and creole seasoning. (If the seasoning is unsalted, add a pinch of salt.) In a small bowl, combine the mayonnaise, mustard and 1 1/2 teaspoons water, stirring until smooth.
- Lay the baguettes open on plates. Layer with the lettuce, bell pepper, tomatoes and scallions.
- Add the seasoned shrimp to the grill, cover and cook for 2 minutes. Flip and cook, covered, until just opaque throughout, 1 to 2 minutes more. Arrange the shrimp on top of the vegetables and drizzle with the mayo-mustard sauce.
04-13-10
Eggplant Cacciatore Sandwich
Makes 4 Servings
Ingredients:
One 16-ounce loaf frozen garlic bread, split lengthwise
2 tablespoons extra-virgin olive oil
1/2 large onion, chopped
1 large eggplant (about 1 1/2 pounds), cut into cubes
4 ounces cremini mushrooms, coarsely chopped (about 1 1/2 cups)
Salt and pepper
3/4 cup white wine
2 teaspoons fresh oregano, chopped
One 14.5-ounce can stewed tomatoes—drained and coarsely chopped, juices reserved
4 ounces thinly sliced provolone cheese
Directions:
Bake the garlic bread according to package instructions; keep warm.
Meanwhile, in a large, heavy skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes. Add the eggplant and cook, stirring occasionally, until almost tender, about 7 minutes. Stir in the mushrooms and cook until they release their liquid and begin to brown, about 5 minutes; season with salt and pepper.
Stir in the white wine and cook, scraping up any browned bits, until the liquid has evaporated, about 2 minutes. Add the oregano and the tomatoes with their juices and simmer until slightly thickened, about 5 minutes.
Preheat the broiler. Halve the garlic bread crosswise. Divide the eggplant mixture among the 4 pieces and top with the provolone. Broil until the cheese is melted.
04-06-10
Mini Sage-and-Fontina Grilled Cheese Sandwiches
Makes 6 Servings
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
5 teaspoons chopped fresh sage plus 32 whole fresh sage leaves
16 5×3x1/2-inch slices country-style bread, crust removed
1 cup (packed) coarsely grated Fontina cheese (about 4 ounces)
1/4 cup (packed) finely grated Parmesan cheese
Directions:
Melt butter in small saucepan over medium heat; sprinkle with salt. Pour half of butter into small bowl and reserve. Add chopped sage to remaining melted butter in saucepan; stir over medium heat 30 seconds.
Arrange 8 bread slices on work surface. Brush top side with all of melted sage butter. Divide Fontina cheese among bread slices; sprinkle Parmesan over each, dividing equally. Sprinkle with freshly ground black pepper. Top with remaining 8 bread slices, pressing to adhere. Brush top side of sandwiches with some of reserved plain melted butter. Press 4 whole sage leaves atop each sandwich to adhere.
Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with remaining plain melted butter; turn sandwiches over and cook until golden brown on bottom and cheese melts, about 4 minutes. Transfer sandwiches, sage-leaf side up, to cutting board. Cut each sandwich into 4 pieces (each mini sandwich should contain 1 whole sage leaf). Transfer to platter and serve.
NUTRITION INFORMATION: Per serving: 96 calories; 6 g fat; 1 g fiber; 6.5 g carbohydrates
04-05-10
Grilled Cheese and Short Rib Sandwiches with Pickled Caramelized Onions and Arugula
Makes 8 Sandwiches
Ingredients:
Short Ribs
5 pounds beef short ribs
1/4 cup (1/2 stick) butter
3 celery stalks, chopped
2 large carrots, peeled, coarsely chopped
1 medium onion, chopped
1 1/4 cups dry red wine
1/2 cup low-salt beef broth
1/3 cup medium-dry Sherry
2 garlic cloves, peeled
2 bay leaves
1 large fresh thyme sprig
Pickled Caramelized Onions
1 tablespoon butter
2 large red onions, halved, thinly sliced crosswise (about 6 cups)
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
Assembly
Butter, room temperature
16 slices country-style crusty white bread
12 ounces Petit Basque or Monterey
Jack cheese, sliced
4 cups baby arugula
Directions:
short ribs
Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.
Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.
Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4- to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.
pickled Caramelized Onions
Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
Assembly
Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.
Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.
NUTRITION INFORMATION: Per serving: 690 calories; 35 g fat; 4 g fiber; 49 g carbohydrates
03-31-10
Sensational Steak Sandwich
As seen on the following webpage: http://allrecipes.com/Recipe/Sensational-Steak-Sandwich/Detail.aspx?ms=1&prop25=34615331&prop26=DailyDish&prop27=2010-03-31&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
2 tablespoons olive oil
1 pound thinly sliced sirloin steak strips
8 ounces sliced fresh mushrooms
1 green bell pepper, seeded and cut into strips
1 medium onion, sliced
10 slices provolone cheese
1 loaf French bread
1 (14 ounce) can beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 cup Pinot Noir or other dry red wine
1/2 cup prepared horseradish (optional)
1/2 cup brown mustard (optional)
Directions:
Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.
Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.
NUTRITION INFORMATION: Per serving: 1028 calories; 48 g fat; 5.5 g fiber; 73 g carbohydrates
03-23-10
Pork Meatball Banh Mi
Makes 4 Servings
Ingredients:
Hot Chili Mayo:
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)*
Meatballs:
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
Sandwiches:
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon (Japanese white radish)**
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs
Directions:
hot chili mayo:
Stir all ingredients in small bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill.
meatballs:
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
sandwiches:
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
NUTRITION INFORMATION: Per serving: 748 calories; 49 g fat; 7.5 g fiber; 43 g carbohydrates
02-23-10
Croque Monsieur-Style Monte Cristos with Fig Salad
Makes 4 Servings
Ingredients:
Directions:
- Preheat a griddle pan or cast-iron skillet over medium heat. In a large bowl, whisk together the preserves, shallot and vinegar. Whisk in the EVOO; season with salt and pepper.
- In a small saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in 1 1/3 cups milk and cook until thickened enough to coat the back of a spoon, about 5 minutes. Season the sauce with salt, pepper and nutmeg. Stir in the mustard and turn off the heat.
- Spread the sauce on 1 side of each bread slice. Top each of 4 slices with 1 cheese slice, 2 folded ham slices, another cheese slice and 1 of the remaining bread slices.
- Beat the eggs with the remaining 2/3 cup milk and coat the sandwiches twice in the batter. Wipe the griddle with the remaining 2 tablespoons butter nestled in a paper towel, then add the sandwiches to the griddle and cook, turning once, until deep golden, about 8 minutes. Halve the sandwiches diagonally.
- Add the romaine, frisée and figs to the dressing and toss. Serve with the sandwiches.