1 tablespoon garlic basil spread (see footnote for recipe link)
1 teaspoon ground cumin
salt and freshly ground black pepper
filling:
2 pounds beef tri-tip steak, thinly sliced
2 anaheim chile peppers, diced
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 lime, juiced
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground chipotle chile powder
1 teaspoon smoked paprika
1 teaspoon mexican oregano
1 cup chopped fresh cilantro
2 jalapeno peppers, sliced (optional)
assembly:
4 italian-style hoagie buns, split lengthwise
1/2 pound sliced asiago cheese, divided
1 avocado, sliced - divided
1 cup halved cherry tomatoes, divided
1/2 cup chopped fresh cilantro, divided
Recipe
Preparation Time: 40 mins
Cook Time: 20 mins
Ready Time: 6 hrs
combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. stir until combined. cover and refrigerate chipotle mayonnaise for at least 1 hour.
combine beef tri-tip, anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and mexican oregano in a large bowl; season with salt and black pepper and toss to combine. cover and refrigerate beef mixture for at least 4 hours.
preheat oven to 500 degrees f (260 degrees c).
heat a large pot or dutch oven over medium-high heat. add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. stir in 1 cup chopped cilantro and jalapeno peppers.
spread each hoagie bun with 2 tablespoons chipotle mayonnaise. spoon beef mixture into buns and top each sandwich with 2 ounces asiago cheese.
place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.
crush mint leaves with a wooden spoon in the bottom of a glass. add bourbon and maple syrup. fill the glass with ice, pour lemonade over the top to fill the glass, and stir. garnish with mint sprig and lemon wedge.
1/4 cup garlic basil spread (see footnote for recipe link)
1/4 cup garlic roasted tomato spread (see footnote for recipe link)
1/4 cup artichoke aioli (see footnote for recipe link)
1 pound shredded mozzarella cheese
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
preheat oven to 500 degrees f (260 degrees c).
heat olive oil in a large pot or dutch oven over medium heat. cook and stir onion until it begins to soften and turn translucent, about 5 minutes. add eggplant and cook until they have absorbed some of the oil, about 1 minute. stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.
pour into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. cook until has reduced slightly, 2 to 3 minutes.
spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. top with 1/4 pound mozzarella cheese. evenly distribute the eggplant mixture among the 4 sandwiches.
place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.
Preparation Time: 15 mins
Ready Time: 2 hrs 15 mins
beat the eggs in a mixing bowl until light and frothy. mix in the sugar, cinnamon, and cloves until the sugar dissolves. beat in the vanilla ice cream, lemon juice, and orange juice on low speed. cover and refrigerate at least 2 hours. just before serving, stir in the ginger .
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
fill a tumbler glass with ice cubes. pour in the schnapps, , and pineapple juice. add enough cranberry juice to turn the drink from yellow-orange to a salmon pink color.
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
bring water to a boil in a saucepan; add fennel, cloves, and cardamom. continue boiling water for 3 minutes.
stir milk into the water and return mixture to a low boil; add tea bags, reduce heat to low, and boil until the tea has a strong, but not bitter flavor, 2 to 3 minutes.
strain tea into 4 tea mugs; sweeten with sugar to individual tastes.
pour , lemon juice, orange juice, simple syrup, and into a shaker. fill the shaker with ice, cover, and shake until chilled. strain cocktail into a collins glassed filled with ice. top with club soda and garnish with orange slice.
Preparation Time: 10 mins
Ready Time: 1 hr 10 mins
pour the into a pitcher or carafe. add strawberries and woodruff leaves; let stand for at least 1 hour. strain out the berries and leaves, then stir in lemon juice. serve chilled and garnish with strawberry halves.
Preparation Time: 5 mins
Cook Time: 7 mins
Ready Time: 12 mins
preheat grill for medium heat and lightly oil the grate.
slice flesh-side of peach halves diagonally about 1/4-inch deep, twice in each direction.
drizzle flesh-side of each peach half with barbeque sauce; brush sauce for an even coat.
place peaches, flesh-side up, on the grill. cook until barbeque sauce slightly and peaches are a little softer than when you put them on the grill, 7 to 10 minutes.
Preparation Time: 2 mins
Cook Time: 3 mins
Ready Time: 7 mins
place a hobo pie toaster in the hot coals of a campfire to preheat for a few minutes.
butter both slices of bread, then place one slice, butter-side down into the toaster. crack the egg the bread, and break the yolk. top with a slice of cheese and the second slice of bread, butter-side up.
close the toaster, and place into the coals of the fire. cook for several minutes, turning frequently, until the bread has browned nicely on both sides.
Preparation Time: 5 mins
Cook Time: 6 mins
Ready Time: 11 mins
stir together peanut butter, strawberry jelly, and marshmallow creme until just combined. spread the peanut butter mixture on 2 slices of bread, and top with the remaining 2 bread slices.
melt the butter in a skillet over medium-high heat, and fry sandwiches, turning once, until golden brown on both sides, about 3 minutes per side. remove from heat, cut in half, and serve.
1 (1.5 fluid ounce) jigger berry-flavored (such as new amsterdam® red berry)
1 (1.5 fluid ounce) jigger peach schnapps
1/2 (1.5 fluid ounce) jigger triple sec
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
fill a cocktail shaker 1/2-full with ice. pour cranberry juice, , peach schnapps, and triple sec over ice. cover shaker and shake vigorously; strain into a glass.
pour the amaretto, , sour mix, and into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into an ice filled rocks glass, and garnish with a lemon wedge to serve.
in a cocktail shaker, muddle the lime zest with the sweetn low. add the lime juice and . fill halfway with cracked ice and shake vigorously. strain into a chilled stemmed glass. garnish with the lime slice.
1 (3 ounce) package cream cheese, at room temperature
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1/2 cup mayonnaise
1/4 teaspoon salt
ground black pepper, to taste
1/8 teaspoon garlic powder
3 tablespoons pimentos, chopped
1 teaspoon grated onion
jalapeno pepper, seeded and chopped
1/4 teaspoon cayenne pepper
4 slices bread (your choice)
1 avocado - peeled, pitted and sliced
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
place bacon into a skillet over medium heat, and cook until crisp. remove, and drain on paper towels.
place the cream cheese in a bowl, and beat until light and fluffy. stir in the cheddar cheese, monterey jack cheese, mayonnaise, salt, pepper, garlic powder, pimentos, onion, jalapeno, and cayenne pepper until well blended.
spread two bread slices with the cream cheese mixture. top each slice with avocado and bacon, divided evenly. top with two remaining bread slices to make a sandwich. cut each sandwich in half to serve.
muddle 3 lemon wedges, mint leaves, and agave nectar in a lowball glass until fragrant. add crushed ice and ; top with club soda. pour mixture back forth into a mixing glass or cocktail shaker until blended.
serve in lowball glass, garnished with a sprig of fresh mint and wedge of lemon.
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 2 hrs 25 mins
bring water to a boil in a saucepan; pour into a mug and brew chai tea for 5 minutes. remove tea bag and mix brown sugar into the hot tea until dissolved. allow tea to cool for about 10 minutes.
mix tea, pineapple juice, , , and vanilla-flavored syrup together in a large punch bowl; stir well. chill for at least 2 hours before serving.
Preparation Time: 25 mins
Cook Time: 35 mins
Ready Time: 1 hr
preheat an oven to 350 degrees f (175 degrees c).
melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes. stir in the sugar and cook until the sugar completely melts, about 5 minutes. remove from heat and set aside to cool completely.
mix together the flour, salt, and pepper in a shallow dish. whisk together the egg and water in a small bowl. dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture.
heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side.
place 2 of the chicken breast halves in the bottom of a baking dish. top each with about half the brie and half the caramelized onions. lie the remaining chicken breast halves atop the brie and onions.
bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes.
while the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat. allow the butter to brown slightly before adding the ; bring to a simmer and allow to cook until the liquid reduces by about half. season with the thyme, salt, and pepper. stir the arrowroot into the mixture to thicken. serve the sauce over the chicken.
Preparation Time: 10 mins
Ready Time: 8 hrs 10 mins
arrange 12 2-ounce plastic cups on a baking sheet.
slowly pour boiling water over gelatin mix in a bowl while whisking. continue whisking while streaming raspberry-flavored into the gelatin mixture. pour mixture into plastic cups.
1 teaspoon simple syrup (equal parts water and sugar)
2 slices peeled and thinly-sliced cucumber
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
place 2 thin slices of cucumber in a bowl with basil leaves and sugar and smash with a fork until softened; pour in a teaspoon of watermelon to loosen the mixture. place crushed ice into a cocktail shaker and transfer cucumber-basil mixture into shaker; top with remaining watermelon , lime juice, and simple syrup. shake and strain into 2 chilled glasses; garnish each cocktail with 1 slice of peeled cucumber. best enjoyed wearing flip-flops.
arrange half of strawberries in baked pastry shell. mash remaining berries and combine with sugar in a medium saucepan. place saucepan over medium heat and bring to a boil, stirring frequently.
in a small bowl, whisk together cornstarch and water. gradually stir cornstarch mixture into boiling strawberry mixture. reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. pour mixture over berries in pastry shell. chill for several hours before serving. in a small bowl, whip cream until soft peaks form. serve each slice of pie with a dollop of whipped cream.
blend peaches, lemonade concentrate, orange juice concentrate, and lemon-lime soda in a blender. pour into glasses; garnish with lemon and orange slices.
1 drop green food coloring, or as desired (optional)
1 (2 liter) bottle lemon-lime soda (such as 7-up®), divided
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
mix limeade concentrate with , green food coloring, and 1 1/2 liters of lemon-lime soda in a large plastic container with a lid. cover the container and freeze the mixture for 1 to 3 days. scoop the frozen slush into glasses and add a splash of the remaining lemon-lime soda to each glass.
spoon about half of the lemon yogurt into the bottom of a glass. layer half the crushed graham crackers atop the yogurt. pile about half the blueberries atop the graham cracker layer. repeat layering.
2 plum tomatoes, halved and cut into 1/4 inch slices
1 large zucchini, sliced
3 tablespoons salsa
3 tablespoons water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
in a small saucepan, mix together tomatoes, zucchini, salsa, water, oregano, basil, salt, and pepper. mix in bell peppers if desired. bring to a boil over medium heat, then reduce to a simmer. simmer 3 to 4 minutes, stirring frequently.
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
place 2 ice cubes in a glass. set aside in the freezer.
combine sloe , lemon juice, and simple syrup in a cocktail shaker. add ice; cover and shake until chilled. strain into the prepared glass. stir in club soda. garnish with a slice of lemon.
preheat the oven to 375 degrees f (190 degrees c).
arrange squash halves cut side up in a shallow baking dish. place one tablespoon of orange juice into each cavity. sprinkle each one with ginger and nutmeg. cover the dish with aluminum foil.
bake for 60 to 90 minutes in the preheated oven, or until the squash is tender. baking time will depend on the size of the squash. remove from the oven, discard aluminum foil, and let the squash rest for 5 minutes before serving to let the juices settle.
blend ice cream and sherbet together in a blender until smooth; pour into 2 large chilled glasses. pour 1 1/2 cups soda into each glass and stir gently.
combine , , triple sec, peach schnapps, lemonade concentrate, lemon slices, lime slices, orange slices, and maraschino cherries in a pitcher; chill at least 24 hours before serving.
arrange half of strawberries in baked pastry shell. mash remaining berries and combine with sugar in a medium saucepan. place saucepan over medium heat and bring to a boil, stirring frequently.
in a small bowl, whisk together cornstarch and water. gradually stir cornstarch mixture into boiling strawberry mixture. reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. pour mixture over berries in pastry shell. chill for several hours before serving. in a small bowl, whip cream until soft peaks form. serve each slice of pie with a dollop of whipped cream.
1 (16-inch) loaf italian bread or french bread, cut into 4 pieces
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
in large nonstick skillet, brown sausage over medium-high heat. stir in onion, spinach and mushrooms. cook, stirring occasionally, 5 minutes or until sausage is done. stir in sauce; heat through.
for each sandwich, split open each bread piece, and evenly spoon in sausage mixture. sprinkle, if desired, with crushed red pepper flakes.
in large pitcher or punch bowl, stir together juices, , and sweet 'n low until sweet 'n low dissolves; refrigerate until well chilled. just before serving, add seltzer, orange wedges, lemon slices, and strawberry slices.
Preparation Time: 10 mins
Ready Time: 8 hrs 10 mins
arrange 12 2-ounce plastic cups on a baking sheet.
slowly pour boiling water over gelatin mix in a bowl while whisking. continue whisking while streaming whiskey into the gelatin mixture. pour mixture into plastic cups.
break the chicken breast chunks into small pieces in a large bowl. mix in the celery, onion, and grapes. season with dill and salt and pepper.
whisk together the mayonnaise, sugar, and vinegar in a small bowl until the sugar dissolves. pour the dressing over the chicken mixture, and mix until combined. cover and refrigerate for 30 minutes before spreading the salad the croissants to make sandwiches.
Preparation Time: 2 mins
Cook Time: 3 mins
Ready Time: 7 mins
place a hobo pie toaster in the hot coals of a campfire to preheat for a few minutes.
butter both slices of bread, then place one slice, butter-side down into the toaster. crack the egg the bread, and break the yolk. top with a slice of cheese and the second slice of bread, butter-side up.
close the toaster, and place into the coals of the fire. cook for several minutes, turning frequently, until the bread has browned nicely on both sides.
fill a cocktail shaker with ice; pour in whiskey, amaro liqueur, and lemon juice. cover shaker and shake vigorously. strain drink into a low boy cocktail glass. top with lemon-lime soda.
in a cocktail shaker, muddle the lemon and orange zest with the sweet'n low. add the pomegranate juice and . fill the shaker halfway with cracked ice and shake vigorously. strain into a chilled stemmed glass. garnish with the lime slice.
Preparation Time: 45 mins
Cook Time: 5 mins
Ready Time: 1 hr 50 mins
place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. immediately pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
turn hot pecans out a piece of parchment paper and cool thoroughly; break apart any large clumps. set candied pecans aside.
whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. slowly whisk in half-and-half.
pour mixture into an ice cream maker and freeze according to manufacturer's instructions. mix the candied pecans into the softly-frozen ice cream. sprinkle servings with a pinch of coarsely ground sea salt.
Preparation Time: 45 mins
Cook Time: 10 mins
Ready Time: 55 mins
combine flour, curry powder, white sugar, brown sugar, baking powder, cumin, salt, cayenne pepper, and black pepper in a bowl.
whisk together eggs and milk in a separate bowl. pour into flour mixture and stir until well blended and batter has no lumps. stir in sweet potatoes until fully combined.
heat enough oil to cover the bottom of a heavy skillet over medium heat. drop batter by tablespoonfuls into hot oil, using spatula to flatten. fry until well browned, about 3 to 5 minutes per side.
3 pounds boneless lamb shoulder roast, cut into 11/2-inch cubes (or a combination of lamb and boneless lamb shoulder roast)
3 tablespoons olive oil
salt and freshly ground black pepper
1 pound mild italian sausages
1 cup water for sausages
1/2 pound kielbasa, cut into 6 pieces
1 1/2 pounds boneless duck breast halves
1 (14.5 ounce) can chicken broth
2 cups water
1 cup full-bodied dry red
reserved duck fat
2 large onions, cut into medium dice
6 garlic cloves, minced
2 ounces thinly sliced prosciutto, minced
2 teaspoons dried thyme
1 (14.5 ounce) can diced tomatoes
6 (16 ounce) cans white beans, drained
3 cups fresh bread crumbs (process sliced bread in a food processor or blender)
3 tablespoons butter, melted
1/3 cup minced fresh parsley
Recipe
adjust oven rack to lower-middle position and heat oven to 450 degrees.
place lamb cubes in a bowl. drizzle with 2 tablespoons oil and sprinkle generously with salt and pepper, turning to coat.
place italian sausages, 1 cup water, and remaining 1 tablespoon oil in a large heavy roasting pan set over two burners. cover with heavy-duty foil and turn heat to medium-high. cook until sausages lose their raw color, about 5 minutes. remove foil (reserve it) and continue to cook until water evaporates. add smoked sausages and cook, turning frequently, until all sausages are browned, 5 to 8 minutes longer. transfer to a plate. when cool enough to handle, cut italian sausages into bite-size chunks. halve smoked sausages lengthwise. set aside.
generously sprinkle duck breasts with salt and pepper. reduce heat under roasting pan and add duck breasts, skin side down. cook until fat has rendered and skin is mahogany brown, 10 to 12 minutes.
turn duck breasts over and continue to cook until cooked through, about 5 minutes longer.
remove duck from pan. drain fat from pan and reserve. slice each breast crosswise into 4 pieces.
return roasting pan to medium-high heat. add lamb cubes and cook, turning once, until a brown crust forms on two sides, 8 to 10 minutes. transfer lamb to a large ovenproof pot; set roasting pan aside. add broth mixture and to lamb and cover with reserved foil, pressing down so that it almost touches meat, then sealing foil around top of pot, leaving a small opening for steam to escape. bring to a simmer and simmer for a few minutes to burn off alcohol. seal foil completely, then cover pot with lid. bake, without checking pot, for 1 hour and 15 minutes; meat will be very tender.
meanwhile, reheat roasting pan over medium-high heat. add enough reserved duck fat or olive oil to pan to equal 2 tablespoons. add onions and garlic and saute until tender, about 5 minutes. add prosciutto and thyme and saute to blend flavors, 1 to 2 minutes longer. add tomatoes and beans and simmer to blend flavors, about 10 minutes. remove from heat.
transfer cooked lamb and broth to roasting pan. add duck, sausages, and enough water to make a soupy, moist casserole. you can let the cassoulet mixture stand at room temperature for up to 2 hours.
an hour before serving, adjust oven rack to lower-middle position and heat oven to 350 degrees. bring cassoulet to a simmer.
mix bread crumbs, melted butter, and parsley and sprinkle over cassoulet. bake until crumbs are golden and stew is bubbly, about 45 minutes. let stand for 5 minutes, and serve.
combine ice, , schnapps, pomegranate juice, simple syrup, and lemon juice in shaker. shake vigorously to chill. pour into glass, top with a splash of chilled lemon-lime soda, and garnish glass with a slice of fresh lime.
1 large red onion, sliced and separated into rings
1/4 cup seasoned salt
1 1/2 cups all-purpose flour
salt to taste
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
heat the oil in a deep-fryer or heavy skillet to 365 degrees f (185 degrees c).
place the onion rings in a bag or bowl. mix together the seasoned salt and flour, and pour in with the onion. fry in the hot oil until lightly golden brown. you may need to gently stir the rings as the fry to brown them evenly. drain on paper towels, and season with salt to taste.
1 tablespoon capers, drained with liquid reserved and chopped
2 tablespoons light mayonnaise
1 tablespoon red vinegar
1 teaspoon red chile paste
1/4 teaspoon sriracha hot sauce, or more to taste
4 slices whole wheat bread, toasted
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
put salmon into a bowl and use a fork to flake and mix with the liquid from the can. mix cucumber and capers with the salmon.
stir mayonnaise, red vinegar, chile paste, and reserved liquid from the capers together in a bowl; add sriracha hot sauce and adjust to taste. pour mayonnaise mixture over the salmon mixture and stir to coat. spoon toasted bread to make sandwiches.
in a mixing glass combine the campari, grapefruit juice, grenadine and pineapple juice. stir or shake to mix and pour into an ice filled glass. top with lemonade.
Preparation Time: 2 mins
Cook Time: 5 mins
Ready Time: 10 mins
in a saucepan combine sugar, water and cream of tartar. heat until sugar is dissolved but don't boil. remove from heat. add lemon essence and let mixture cool.
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
preheat an outdoor grill for medium-high heat and lightly oil the grate.
place bacon in a stainless steel bowl; add venison, bread crumbs, worcestershire sauce, milk, garlic, and cayenne pepper. mix venison mixture using your hands and form into 5-ounce balls. press balls with the back of a side dish to form patties.
grill patties on the preheated grill until desired doneness is reached, about 5 minutes per side. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).
1 tablespoon garlic basil spread (see footnote for recipe link)
filling:
2 tablespoons olive oil
2 onions, sliced
1/4 cup
1 cup sliced mushrooms
1/2 cup kalamata olives, pitted and sliced in half
2 tablespoons minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons red pepper flakes
assembly:
4 italian-style hoagie buns, split lengthwise
1 head romaine lettuce, chopped - divided
2 cups halved cherry tomatoes, divided
1 cup shredded asiago cheese, divided
1 cup crumbled feta cheese, divided
Recipe
Cook Time: 1 hr 55 mins
Ready Time: 2 hrs 55 mins
preheat oven to 325 degrees f (165 degrees c).
combine kosher salt, black pepper, italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
place lamb in a large roasting pan. rub with lemon juice, 1 tablespoon olive oil, red , and worcestershire sauce on all sides and between any crevices. sprinkle with kosher salt mixture and rub over all sides. pour white , chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. an instant-read thermometer inserted into the center of the meat should read 130 degrees f (54 degrees c).
remove lamb to a cutting board and allow to cool slightly before slicing. transfer meat to a large bowl and toss with some of the pan juices to keep it moist. reserve remaining pan juices.
increase oven temperature to 500 degrees f (260 degrees c).
mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. cover and refrigerate.
heat 2 tablespoons olive oil in a large pot or dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. pour in and cook until reduced, about 5 minutes.
stir mushrooms, kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. add lamb slices and reserved pan juices. cook, stirring to combine, until heated through, about 10 minutes.
spread each hoagie bun with horseradish sauce. spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, asiago cheese, and feta cheese. serve with remaining pan juices for dipping.
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
beat milk, sugar, egg yolks, and vanilla with a wire whisk in a saucepan; cook and stir over medium heat until beginning to thicken, about 5 minutes.
fold the strawberries into the thickening mixture. whisk until the strawberries soften enough to nearly dissolve into the liquid. continue cooking until nearing a boil and thick enough for a thin layer to cling to a spoon dipped into it, about 5 minutes.
chill in refrigerator until completely cool.
freeze in canister of ice cream maker according to manufacturer instructions.
to make glaze: blend the sugar, cornstarch, and salt; stir into apple juice. cook over a medium heat, stirring constantly until smooth and thick. allow to cool for 10 minutes.
spread a small quantity of the glaze over the bottoms of the shells. arrange washed and hulled fresh berries over the glaze, slicing if necessary to fit into the tarts. spoon remaining glaze carefully over the berries, covering them well. chill for 2 to 4 hours. serve garnished with whipped cream if desired.
1 pound cipollini onions, peeled and sliced in half
2 tablespoons balsamic vinegar
1 teaspoon salt
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, sliced
2 goat horn peppers, sliced
1/2 pound thinly sliced coppa ham
1/2 pound thinly sliced soppressata salami
1/2 pound sliced deli roast lamb loin
1/2 pound sliced mortadella
4 ciabatta sandwich rolls, sliced horizontally
1/4 cup garlic basil spread (see footnote for recipe link)
1/4 cup garlic roasted tomato spread (see footnote for recipe link)
1/4 cup artichoke aioli (see footnote for recipe link)
1 pound shredded mozzarella cheese
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 1 hr 35 mins
combine cipollini onions, vinegar, and salt in a food processor or blender; puree until nearly smooth. set aside for 1 hour.
heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and goat horn peppers in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. remove onion mixture to a plate. cook and stir coppa ham, soppressata, lamb loin, and mortadella in the same skillet until warmed through and lightly browned, about 5 minutes.
spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, 1 tablespoon artichoke aioli, and 1 tablespoon cipollini onion mixture. top with 1/4 pound mozzarella cheese. evenly distribute the soppressata mixture among the 4 sandwiches and top with equal amounts of the bell pepper mixture.
arrange sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.
place ice, , orange juice, milk, and in the bowl of a blender. blend for a minute until smooth, then pour into serving glasses and garnish with a lemon twist.
arrange half of strawberries in baked pastry shell. mash remaining berries and combine with sugar in a medium saucepan. place saucepan over medium heat and bring to a boil, stirring frequently.
in a small bowl, whisk together cornstarch and water. gradually stir cornstarch mixture into boiling strawberry mixture. reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. pour mixture over berries in pastry shell. chill for several hours before serving. in a small bowl, whip cream until soft peaks form. serve each slice of pie with a dollop of whipped cream.
1/3 cup italian-style dressing (such as bernstein's restaurant recipe®)
3/4 teaspoon lemon pepper
salt and ground black pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
preheat grill for medium heat and lightly oil the grate.
lay asparagus flat in a 9x9-inch pan. add italian dressing, lemon pepper, salt, and black pepper; toss to coat. transfer asparagus using tongs to the grill.
grill asparagus on preheated grill until tender, 3 to 5 minutes per side. return asparagus to pan and toss with remaining dressing mixture.
