Serves: 4
Ingredients:
1/2 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons olive oil
1 small avocado (preferably California)
2 1/2 cups diced cooked chicken (about 2 whole breasts)
1/2 cup chopped seeded vine-ripened tomato
4 slices bacon, cooked until crisp and crumbled
1/2 cup crumbled Roquefort cheese (about 2 ounces)
2 cups shredded romaine
four 7-inch pita loaves, halved crosswise
1 hard-boiled large egg, forced through a coarse sieve
In a bowl whisk together mustard, vinegar, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Peel, pit, and finely chop avocado and add to dressing. Add chicken, tomato, bacon, and cheese and toss lightly.
Divide romaine among pita halves. Divide chicken mixture among pita halves and sprinkle with egg.
Monday, February 11, 2008
Baltimore-Style Oysters Loaves
Serves: 4
Ingredients:
2 large, fresh-baked crusty French rolls (approx. 8 by 4)
4 oz. butter, softened
1 pint fresh oysters, rinsed and drained
1 or 2 eggs, beaten
1-1/2 cups fine saltine cracker crumbs
2 tsp. black pepper, or more to your taste
vegetable shortening for frying
approx. 1/4 cup Tabasco sauce
Preheat oven to 450 degrees (hot) Cut a large lid in the top of each French roll, remove it and with your fingers scoop out the inside of the roll, leaving about a 1 inch shell inside the roll and on the lid. Use a brush or the back of a spoon to spread the softened butter all over the insides of the rolls and on the underside of the lids. Place rolls, hollowed-out side down, on a cookie sheet.
Place lids buttered side down. Put the rolls and lids in the hot oven for 5-8 minutes, or until they begin to get crispy but BEFORE they begin the brown. Remove rolls from oven and turn it down to 300 degrees. Pat dry the oysters. Begin heating 1-1/2 inches of shortening in a heavy skillet.
Four at a time, dip the oysters in beaten egg,then in a mixture of the cracker crumbs and black pepper. Drop a cracker crumb in the shortening--if it sizzles without turning immediately brown, the shortening is the right temperature. Fry oysters four at a time until they are light golden brown and crispy, turning after 2 minutes and frying for a total of 3 minutes altogether. Remove to paper
toweling. Repeat with rest of the oysters, four at a time (too many oysters in pan brings down temperature of the fat and makes them soggy).
Assembly: Put four fried oysters in the bottom of one of the French rolls. Sprinkle them with Tabasco sauce to your taste. For the second layer, put in as many more oysters as will fit in the roll with the lid snugly on top (usually 2-3 more oysters.) Sprinkle these with Tabasco and then put on the lid. Wrap entire loaf tightly in aluminum foil and keep warm in a low oven. Repeat assembly for second oyster loaf. Ready to serve! Get out some forks, paper napkins, lemon wedges if you like, and some cold beer.
Ingredients:
2 large, fresh-baked crusty French rolls (approx. 8 by 4)
4 oz. butter, softened
1 pint fresh oysters, rinsed and drained
1 or 2 eggs, beaten
1-1/2 cups fine saltine cracker crumbs
2 tsp. black pepper, or more to your taste
vegetable shortening for frying
approx. 1/4 cup Tabasco sauce
Preheat oven to 450 degrees (hot) Cut a large lid in the top of each French roll, remove it and with your fingers scoop out the inside of the roll, leaving about a 1 inch shell inside the roll and on the lid. Use a brush or the back of a spoon to spread the softened butter all over the insides of the rolls and on the underside of the lids. Place rolls, hollowed-out side down, on a cookie sheet.
Place lids buttered side down. Put the rolls and lids in the hot oven for 5-8 minutes, or until they begin to get crispy but BEFORE they begin the brown. Remove rolls from oven and turn it down to 300 degrees. Pat dry the oysters. Begin heating 1-1/2 inches of shortening in a heavy skillet.
Four at a time, dip the oysters in beaten egg,then in a mixture of the cracker crumbs and black pepper. Drop a cracker crumb in the shortening--if it sizzles without turning immediately brown, the shortening is the right temperature. Fry oysters four at a time until they are light golden brown and crispy, turning after 2 minutes and frying for a total of 3 minutes altogether. Remove to paper
toweling. Repeat with rest of the oysters, four at a time (too many oysters in pan brings down temperature of the fat and makes them soggy).
Assembly: Put four fried oysters in the bottom of one of the French rolls. Sprinkle them with Tabasco sauce to your taste. For the second layer, put in as many more oysters as will fit in the roll with the lid snugly on top (usually 2-3 more oysters.) Sprinkle these with Tabasco and then put on the lid. Wrap entire loaf tightly in aluminum foil and keep warm in a low oven. Repeat assembly for second oyster loaf. Ready to serve! Get out some forks, paper napkins, lemon wedges if you like, and some cold beer.
Milwaukee Hot Corned Beef
8 . oz. Deli corned beef, chopped
1/4 - cup onion, minced
1 . 16 oz. Glass jar sauerkraut, drained
1/2 - cup mayonnaise or salad dressing
1/2 - teaspoon prepared horseradish
8 . oz. Swiss cheese, shredded
8 . slices marble rye bread or any other type of rye bread
Preheat oven 350-degrees or use microwave.
In a casserole (microwave proof) casserole dish, combine corned beef, onion, sauerkraut, mayonnaise or salad dressing, prepared horseradish, and Swiss cheese.
Heat in oven for 20 minutes or 5 minutes in microwave.
Sever on marble rye bread.
Makes 4 servings.
1/4 - cup onion, minced
1 . 16 oz. Glass jar sauerkraut, drained
1/2 - cup mayonnaise or salad dressing
1/2 - teaspoon prepared horseradish
8 . oz. Swiss cheese, shredded
8 . slices marble rye bread or any other type of rye bread
Preheat oven 350-degrees or use microwave.
In a casserole (microwave proof) casserole dish, combine corned beef, onion, sauerkraut, mayonnaise or salad dressing, prepared horseradish, and Swiss cheese.
Heat in oven for 20 minutes or 5 minutes in microwave.
Sever on marble rye bread.
Makes 4 servings.
Grilled Caramelized Onions Circle E Ranch Burgers
2 tsp. sweet paprika
2 tsp. dried thyme
1-1/2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground black pepper
1/2 tsp. ground red pepper
1/2 tsp. ground white pepper
1 lb. ground beef
4 tsp. Ranch Rub
1 Tbsp. butter
1 medium onion, cut into thin wedges
1 Tbsp. packed brown sugar
4 hamburger buns, split
Romaine lettuce, tomato slices
Preheat grill to medium heat.
In a small bowl, add the paprika, thyme, salt, garlic powder, onion powder and ground peppers and mix. Store in airtight container. Shake before using.
Lightly shape ground beef into four 3/4-inch thick patties. Press 1 teaspoon Ranch Rub onto each patty.
On the grid, place patties uncovered for 13 to 15 minutes to medium (160°F) doneness. You do not want pink in center and juices show no pink color, turning occasionally. In a large skillet, heat butter and add the onion and brown sugar. Stir and cook for 8 to 10 minutes or until onion is caramelized. Line bun bottom with lettuce and tomato. Top with burger.
Evenly divide onion mixture over burgers. Makes 4 Servings.
2 tsp. dried thyme
1-1/2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground black pepper
1/2 tsp. ground red pepper
1/2 tsp. ground white pepper
1 lb. ground beef
4 tsp. Ranch Rub
1 Tbsp. butter
1 medium onion, cut into thin wedges
1 Tbsp. packed brown sugar
4 hamburger buns, split
Romaine lettuce, tomato slices
Preheat grill to medium heat.
In a small bowl, add the paprika, thyme, salt, garlic powder, onion powder and ground peppers and mix. Store in airtight container. Shake before using.
Lightly shape ground beef into four 3/4-inch thick patties. Press 1 teaspoon Ranch Rub onto each patty.
On the grid, place patties uncovered for 13 to 15 minutes to medium (160°F) doneness. You do not want pink in center and juices show no pink color, turning occasionally. In a large skillet, heat butter and add the onion and brown sugar. Stir and cook for 8 to 10 minutes or until onion is caramelized. Line bun bottom with lettuce and tomato. Top with burger.
Evenly divide onion mixture over burgers. Makes 4 Servings.
Harvard Hot Cheese & Bologna Sandwich
3 . tablespoon mayonnaise or salad dressing
1/2 - cup chili sauce
1 . pound bologna, ground
1/2 - cup Velveeta cheese, cubed
1/3 . cup onions, chopped
1/2 - cup stuffed olives, chopped
8-10 . potato rolls
Preheat oven 400-degrees.
In a small mixing bowl, blend the mayonnaise (or Miracle Whip) and chili sauce.
Add the bologna, Velveeta, onions, and olives.
Cut rolls in half and spread bologna mixture on each roll.
Wrap each roll in aluminum foil and bake for 10 minutes.
Picnicking & Tailgating:
You can make the rolls early and bake before serving or take along in a thermal container.
1/2 - cup chili sauce
1 . pound bologna, ground
1/2 - cup Velveeta cheese, cubed
1/3 . cup onions, chopped
1/2 - cup stuffed olives, chopped
8-10 . potato rolls
Preheat oven 400-degrees.
In a small mixing bowl, blend the mayonnaise (or Miracle Whip) and chili sauce.
Add the bologna, Velveeta, onions, and olives.
Cut rolls in half and spread bologna mixture on each roll.
Wrap each roll in aluminum foil and bake for 10 minutes.
Picnicking & Tailgating:
You can make the rolls early and bake before serving or take along in a thermal container.
Barbecue Sloppy Joes
1 - pound lean ground beef
1 - medium onion, chopped
1/2 - cup Bar-B-Q Sauce (choice of flavor)
6 - hamburger buns
In a skillet, sauté onions until tender. Remove and set aside.
Brown ground beef.
Add and stir in reserved onions, and BBQ Sauce.
Cover and simmer 15 minutes or until mixture thickens slightly, stirring occasionally.
Spoon mixture over bottom halves of buns and top with remaining halves.
Picnicking & Tailgating
Make it at home and place hot hamburger mixture in a thermal container. It will remain nice and hot until you are ready to eat. Then spoon on your buns and you are ready to eat.
Makes 6 sandwiches.
1 - medium onion, chopped
1/2 - cup Bar-B-Q Sauce (choice of flavor)
6 - hamburger buns
In a skillet, sauté onions until tender. Remove and set aside.
Brown ground beef.
Add and stir in reserved onions, and BBQ Sauce.
Cover and simmer 15 minutes or until mixture thickens slightly, stirring occasionally.
Spoon mixture over bottom halves of buns and top with remaining halves.
Picnicking & Tailgating
Make it at home and place hot hamburger mixture in a thermal container. It will remain nice and hot until you are ready to eat. Then spoon on your buns and you are ready to eat.
Makes 6 sandwiches.
Avocado Chicken Salad Sandwich
1 c. chicken breast, cooked & diced
1/2 c. celery
1/2 c. mayonnaise
2 Tbsp. avocado, diced
2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
8 slices sourdough bread
In a mixing bowl, add the chicken, celery, mayonnaise, avocado, lemon juice, salt and pepper.
Toast gently until thoroughly mixed. Using a spoon or scoop, spread the chicken salad on the bread. Place the other slice of sourdough bread on top. Using a sharp knife cut the bread in half and place on plate and serve.
Makes 4 servings.
1/2 c. celery
1/2 c. mayonnaise
2 Tbsp. avocado, diced
2 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
8 slices sourdough bread
In a mixing bowl, add the chicken, celery, mayonnaise, avocado, lemon juice, salt and pepper.
Toast gently until thoroughly mixed. Using a spoon or scoop, spread the chicken salad on the bread. Place the other slice of sourdough bread on top. Using a sharp knife cut the bread in half and place on plate and serve.
Makes 4 servings.
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