Friday, October 13, 2017

Mediterranean Lentil Tapenade


Ingredients:
2 tbs olive oil
2 oz can anchovy fillets (packed in oil), drained
1 c black olives, sliced in half, lengthwise
2 cloves garlic
1/2 tsp jalapeno pepper, optional
3 cherry peppers
3 tbs capers
2 tbs red onion, chopped
2 pepperoncini peppers, stem removed
1/4 c chopped cilantro
1/4 c chopped parsley
1 tsp rosemary
1/2 c grape tomatoes
2 tbs lemon juice
1 tbs lemon zest
1/4 tsp coarse black pepper
1/4 tsp sea salt
2 cups cooked small (baby) lentils
1 loaf french bread, sliced and toasted


Directions: 
1.  In non stick skillet on med/high heat oil.  Add anchovy and saute until dissolved (approx. 2-3 mins).
2.  In medium size food processor add anchovies (with oil) and all other ingredients, except lentils and bread.  Pulse a few times into fine bits, but do not puree.  Add to medium size mixing bowl.
3.  Fold lentils into mix.  Serve on slices of toasted bread.
.

Note:  Recipe can be chilled or served immediately.  In small skillet heat oil on med/high heat.  Add anchovies to skillet.  Allow fillet to break down and dissolve.  (approx. 3-4 mins).  Stir


Monday, July 31, 2017

Brussel Sprout Panzanella Salad


Panzanella Salad is a rustic salad made with cubed of buttery toasted
bread and a mixture of fresh vegetables.  Panzanella comes from the words
"Pane" meaning bread in Italian and zanella meaning small bowl.  The word
possibly might come from the word panzana, meaning "food".  This salad was 
perfected by farmers on the fields of Tuscany.  It was a creative way 
for them to use up any fresh veggies they needed to.  

I decided to put a little twist on this popular salad by adding a hint of coconut oil 
to the roasted Brussel Sprouts.  I added a can anchovies, yes with the oil, for a saltiness kick.
I also added about 3 TBS of the bacon fat then tossed it all together
with fresh veggies and cubes of Three Bakers Gluten Free Bread.

See my Recipe Ingredient list below:


Ingredients:
1 1/2 lbs cooked Brussel Sprouts
2 TBS olive oil
2 TBS bacon fat
2 TBS coconut oil
1 can anchovies, in oil
1 small garlic clove, minced
2 TBS lemon juice
2 TBS cider vinegar
1/4 cup red onion, sliced thin
1/4 cup fresh basil, chopped
1 cup tomatoes, sliced
6 slices of bacon, chopped
1/2 cup olives
1/2 cup cucumbers, sliced 
4 slices Three Bakers Gluten Free Bread, toasted and buttered, then cubed.

Directions:
1.  Saute Brussel sprouts in olive oil, bacon fat, coconut oil and anchovies.  Stir and cook over med/high heat until anchovies dissolve.  Approx. 5 mins.  Remove from heat and add to bowl, including grease.
2.  Toss remaining ingredients.  Serve









New England Lobster Rolls

Buttered Lobster Roll or Lobster Salad Roll?


Buttered Lobster Roll or Lobster Salad Roll?  This is how I describe these two 
delicious, but very different New England Lobster Rolls.    

The traditional Lobster Roll is warm lobster meat soaked in butter and served on a 
buttered, grilled hot dog bun.  This style lobster roll was said to have been
originated in a restaurant, in Milford, CT., as early as 1929.  Once this sandwich was 
introduced, it's popularity spread up and down the Connecticut Coast, but not far
beyond.  Later, this roll was popular in Maine, as well as other States, where lobster
fishing was common.  

It wasn't until the 1960's when the cold Lobster Salad Roll took off into parts of
Long Island, Massachusetts and into other New England States.  
The Lobster Salad Roll is served cold, with mayonnaise.  
Variations of this salad have also been made with other ingredients, 
such as celery, onion and lettuce.  

While on a recent trip to New England, I had the opportunity to sample 
many different varieties of the "Lobster Roll".  One intriguing way was 
cold and tossed with fresh dill and slices of cucumber.  Ahh, it was so refreshing.  
I was so eager to get home and start creating, I couldn't wait.  
I decided to make two rolls.  One with just butter and the
other tossed with mayonnaise, celery and red onion.  As much as I enjoyed 
the dill and cucumber, I decided to incorporate those ingredients into
a separate dish, a warm Cucumber Salad.  It was the perfect compliment to serve
with lobster rolls, at my outdoor picnic.  

Some will argue which is the best way to eat a Lobster Roll but HEY, it's lobster.  
Either way is ok with me, especially on Three Baker's Hot Dog Rolls.  Go ahead, 
switch them up a bit and ENJOY!  


Lobster Roll (with Butter)

Ingredients:
4 Three Bakers Hot Dog Rolls
1 lb lobster meat, cooked and picked
2 sticks butter, softened
salt, to taste


Directions:
1.  Spread butter on all sides of each hot dog bun.  In a skillet, heat on med/high heat.  Grill and brown rolls on all sides, until all toasted.
2.  Heat and toss 1 stick of butter with chunks of lobster meat.  Season with salt, to taste.
3.  Stuff each roll with warm meat (don't forget the butter).  Serve.



Lobster Salad Roll (Cold)
4 Three Bakers Hot Dog Rolls
3/4 lbs lobster meat, cooked and picked
1/2 cup mayo
1/2 cup celery, chopped
1/4 cup red onion, 
salt and pepper, to taste

Directions:
1.  Spread butter on all sides of each hot dog bun.  In a skillet, heat on med/high heat.  Grill and brown rolls on all sides, until all toasted.
2.  In medium size bowl add lobster meat, mayo, celery and onion.  Season with salt and pepper.  Mix well.  Fill each toasted roll with lobster salad.


Warm Cucumber Salad:
1/4 lb bacon, fried (reserve 2 TBS fat)
1 TBS sugar
1 small garlic clove, minced
2 TBS cider vinegar
salt and pepper, to taste
3 TBS dill, fresh
1 English Cucumber
1 cup red onion, sliced thin
2 TBS lime juice, fresh

Directions:
1.  In small saucepan heat on med/high heat bacon fat, sugar, garlic, vinegar, salt and pepper, until sugar dissolves.  Remove from heat.  Add in dill, cucumbers, onion and lime juice.  Toss until well coated.  Top with bacon crumbles.  


























Patty Melt


A CLASSIC PATTY MELT IS A SANDWICH CONSISTING OF A
 HAMBURGER PATTY BETWEEN TWO SLICES OF BREAD, 
JUST AS EARLY HAMBURGERS WERE SERVED.  
(TRADITIONALLY RYE BREAD, BUT OTHER BREADS HAVE BEEN INTRODUCED).  
THE HAMBURGER IS PAN FRIED WITH BUTTER, TOPPED WITH 
CARAMELIZED ONIONS AND SWISS CHEESE, THEN GRILLED TO 
MELT THE CHEESE, THOROUGHLY.  

IT IS UNCLEAR WHEN THE PATTY MELT WAS ACTUALLY INVENTED, BUT 
SOME RECORDS SHOW THEM BEING SERVED AS EARLY AS
THE 1940'S.  THE PATTY MELT IS ASSOCIATED WITH DINER FOOD, AND 
HAVE BEEN SAID TO HAVE INSPIRED THE TUNA MELT.
TYPICALLY THEY ARE SERVED WITH LETTUCE, TOMATO AND
PICKLES ON THE SIDE, AND NOT SERVED WITH ANY CONDIMENTS.  

I DECIDED TO PUT A LITTLE TWIST TO THIS TRADITIONAL PATTY
MELT.  SINCE THIS IS GRILLING SEASON, I INSISTED ON PUTTING A NICE
CHAR ON THEM.  I  ELEVATED THE FLAVOR OF
THE GROUND BEEF WITH A HINT OF WORCESTERSHIRE
SAUCE.  THEN I ADDED A SLAB OF BUTTER TO
THE CENTER OF EACH PATTY BEFORE GRILLING, TO
KEEP THE BURGERS MOIST.  REMEMBER, "FAT IS ALSO FLAVOR".

EVEN THOUGH OTHER CHEESES HAVE BEEN INTRODUCED OVER THE YEARS,    
I DECIDED TO STICK WITH THE TRADITIONAL, SWISS.  IT WAS SIMPLY THE 


BEST BURGER I HAVE HAD IN SUCH A LONG TIME.  


PATTY MELT

Ingredients:
2 lbs ground beef
4 TBS Worcestershire Sauce
Salt and pepper, to taste
8 slabs butter
2 large sweet onions, sliced and sautéed 
16 slices Swiss Cheese, or American
1 loaf Three Bakers Great Seed Bread
Lettuce, tomato and pickles, optional

Directions:
1.  In large mixing bowl add ground beef, Worcestershire.  Season with salt and pepper to liking.  Mix.  Mold into 8 (1/4 lb) balls.  Press center of each ball and place slab of butter.  Fold over to completely cover.  Mold into patties.  Spray and preheat grill on high heat.  Grill for 4 mins on each side, or until desired doneness.  
2.  Brush melted butter on both sides, of each slice of bread.  Place on upper part of grill to toast.  Approx. 2-3 mins on each side.
3.  To assemble:  Add cheese to toasted bread, top with patty, then with caramelized onions.  Top with additional slice of cheese, then with second slice of toasted bread.  Place back on grill, with cover closed (low heat) for an additional 2 mins, or until cheese is completely melted.

Makes 8 Patty Melts












PHILLY CHEESESTEAK


PHILLY CHEESESTEAK

A Cheesesteak is sautéed ribeye steak with melted cheese, in a crusty Amoroso roll.  The 
steak is thinly sliced and grilled with your choice of veggies.  The original cheesesteak 
sandwich was first created without cheese in the 1930's, but later 
cheese was added.  Serious steak connoisseurs prefer Cheese Wiz on their
cheesesteak however, Provolone and American Cheese is often used.  
Having owned a Cheesesteak Restaurant, I had the opportunity
to conduct my own study.  What did my customers prefer? Whether (mushroom, onions, 
peppers), (Cheese Wiz, American or Provolone), (Amoroso Roll, Soft Chewy
Roll or Crusty Italian Bread), (lettuce, tomato and mayo) or (sweet or spicy),
what it came down to was preference and taste.  As long as it had the "drip" factor
going on.  Ooey, gooey, cheesy, drippy messy kind of sandwich.  





INGREDIENTS:
4 TBS olive oil
4 TBS butter
3 bell peppers, medium size, sliced
1 large sweet onion, sliced
8 ozs mushrooms, sliced
1 lb rib-eye steak, thinly sliced
1/2 lb American cheese or Provolone
4 hoagie rolls (I use Three Bakers Hoagie Rolls), toasted (optional)
Optional Topping:  Lettuce, tomatoes, pickles and jalapeños

DIRECTIONS:
1.  In large skillet, heat 2 TBS oil and 2 TBS butter on med/high heat.  Add peppers and onions.  Stir.  Sauté for 15 mins, or until soft.  Add mushrooms sauté for additional 5 mins.  Season with salt and pepper.
2.  Add remaining oil and butter.  Add meat.  Sauté, breaking up meat, as it is cooking.  Place cheese on top of meat mixture.  Stir and allow cheese to melt into meat mixture, becoming gooey.  Scoop into sliced hoagie rolls.  Serve

Makes 4 Hoagie Cheesesteaks




























CAPIROTADA (MEXICAN BREAD PUDDING)


Capirotada is a traditional Mexican dish, usually served as a dessert.
This dish is similar to a bread pudding.  It is made with pure brown sugar 
called Piloncillo, found in the specialty section, of your grocery store.
The sugar is cooked down to a syrup with added spices, such as star anise, 
cinnamon sticks and cloves.   The aroma from the syrup will drive you
INSANE!!!  You can add any variety of nuts, cheeses, fresh and dry fruits.                                           I have to admit, I had a hard time wrapping my head around the addition of 
Mexican cheese, but it definitely balanced the whole dish, making you say
WOW!!! 




INGREDIENTS:
1 loaf Three Bakers MaxOmega bread, cubed
1 stick butter, melted
3 cups water
2 piloncillo cones (8ozs) or 1 1/2 cups brown sugar
3 cinnamon sticks
6 whole cloves
3 star anise spice
2 apples, peeled and sliced thin ( I used macintosh)
1 cup walnuts, chopped
1 cup dry cherries
8 ozs Monterey Jack, shredded
vanilla ice cream


DIRECTIONS:
1.  Preheat oven to 350 degrees.  Cube bread spread evenly on bottom of baking sheet.  Bake for 15-20 mins.
2.  Add bread to large bowl.  Drizzle butter over top of bread and toss well.  Put aside.
3.  In a medium size sauce pan, on high heat add water, sugar, cinnamon, cloves and anise.  Cook to dissolve sugar and bring to boil, approx. 15 mins.  Reduce heat and simmer for additional 10-15 mins.  Strain and reserve liquid only.
4.  Add your apples, walnuts, cherries and cheese into separate bowls for easy assembling.
5.  Add approx 1/3 of bread at bottom of baking dish.  Add 1/2 of the apples spreading across top of bread.  Add 1/3 walnuts, cherries and cheese, spreading across top of apples.  Pour 1/3 of the syrup over top.  Let sit for 10 mins so bread can absorb liquid.  Add 1/3 of bread to top.  Add other 1/2 of apples.  Add 1/3 of walnuts, cherries and cheese.  Pour 1/3 syrup over top.  Let sit for additional 10 mins.  Add remaining bread, walnuts, cherries and cheese.  Pour remaining syrup over top and let sit for another 10 mins.  Bake covered for 15 mins.  Remove cover and bake another 10 mins.
Serve with vanilla ice cream, sprinkle of sugar/cinnamon and chopped walnuts.

















GORGONZOLA BUFFALO CHICKEN PIZZA

GORGONZOLLA BUFFALO CHICKEN PIZZA

SPICY, CHEESY AND CRUNCHY ALL IN ONE SLICE.
FEEDING A CROWD HAS NEVER BEEN EASIER.
LET THE PARTY BEGIN WITH THIS HEALTHIER TAKE
OF CHICKEN BREAST.  WHEN YOU SEE THE PIZZA DISAPPEAR
YOU WILL BE STRUTTING' YOUR STUFF.   







INGREDIENTS:  
1 Three Bakers Pizza Crust
1 cup gorgonzola crumbles
1 cup cooked chicken breast, chopped
1/2 cup buffalo wing sauce, divided
1/4 cup ranch dressing

DIRECTIONS:
1.  Preheat oven to 350 degrees.
2.  Sprinkle cheese over top of pizza crust
3.  Toss chicken in half of the wing sauce, spread over cheese.  Bake for 10-12 mins or until slightly brown.  Remove from oven. 
4.  Drizzle remaining wing sauce over top and Ranch dressing on pizza.