Sopressata and Provolone Italian Pressed Sandwiches

Ingredients: 

• 1 loaf of ciabatta bread
• 1/4 lb very thinly sliced good-quality sopressata (hot or sweet depending on your taste)
• 1/3-1/2 lb sliced provolone cheese
• 8 oz roasted tomatoes, purchased (or use this recipe, minus the thyme)
• About 3 tbsp pesto, purchased (or use this recipe, or your own)
• 1 large bunch, or 2 small bunches of basil, leaves torn from the stems

Slice the ciabatta loaf horizontally to make two large halves. On the top half, evenly spread the pesto in a very thin layer (don’t over saturate the bread). On the bottom half, first place the roasted tomatoes in a single layer, then top with a layer of sopressata. (Place the thin slices of meat on top of each other to form a thicker layer.)

Top the sopressata with the sliced provolone, and then place a layer of basil leaves over the top of the cheese. Place the top slice of bread over the basil layer, and press down to bring all the layers flat.

Continue pressing down, and wrap the entire loaf tightly in plastic wrap. Place the wrapped loaf in the fridge overnight (or for at least 3 hours), and put something heavy on top of the loaf to compress it. I used a cast iron skillet and placed a couple of soup cans on top of the skillet.

POM Berry Spritzers

Ingredients: 

• 16 oz POM wonderful, or 100% pomegranate juice
• 16-18 oz sparking mineral water (I used lime flavored)
• 1/2 cup berry simple syrup: (3/4 cup blueberries, 1 1/4 cup blackberries, 1/2 cup sugar, 1/3 cup water)
• Ice

First make berry simple syrup. In a medium saucepan, combine all ingredients and stir over high heat until all the sugar is dissolved and the mixture is boiling. Reduce heat to low, and simmer for 30 minutes, uncovered. Remove syrup from heat, strain to remove solids (save for a later use, if desired), and cool before using.

To make spritzers, add ice (about 3/4 cup) to a medium tumbler; add 8 ounces of POM or pomegranate juice, about 2 tablespoons berry simple syrup, and about 4 ounces of sparkling mineral water. Stir to mix and drink cold.

Source: cilantropist.blogspot.com

Ingredients

• 1 large round loaf of bread such as French, Italian, or sourdough.
• 8 oz. shredded cheddar cheese (I chose cheddar and Monterey Jack blend).
• 8 oz. crisp bacon, chopped.
• ½ cup melted butter (one ¼ lb stick of unsalted butter)
• 1 tbsp dry Ranch dressing mix from packet (one .4 oz. packet)

Instructions

Cut the bread in ¾-inch intervals (you could cut it in ½-inch or 1-inch intervals instead) but be careful to NOT cut all the way through – Make sure to cut lengthwise first

Place the cheddar blend between all the cuts – Be sure to work it in thoroughly.
Then pile on the bacon
Put loaded round ion a sheet of heavy-duty foil

Measure the Ranch mix (this was a .4 oz. packet which was one tbsp.) then add to the melted butter and give it a good stir till mixed thoroughly
Drizzle the liquid layers of flavor all over the bread

Encase the bacon cheddar bread in foil and prepare the grill for two zone/indirect grilling with coals on one side (or in this case on either side) and none on the other (none in the middle for this one)

Target internal temperature of the grill for this session is 350 degrees

Bake at 350 in the foil for 15 minutes
Toss in some smoke wood, uncover and bake 10 minutes more to allow the smoke to penetrate the bread
Remove from the grill and serve.

There are so many wonderful bakers out there and I can’t say I am one of them. I’m more of a fly by the seat of your pants person in the kitchen. I have good instincts from being trained by lots of stern French chefs but I can’t say I have ever been a masterful pastry maker, simply because it requires much too much precision and patience.

But then there is this tart… every time I make it people say “You made that?!”

And I just shrug it off as if working all day on a painstaking tart was just part of my style. NOT.

But really, this tart will make you look like a pro and it is so very simple to make.

You’ll need very little for the filling: stewing apples like golden delicious for the compote, and firmer apples like gala for the top.

You start with the filling by peeling 4-5 apples. I like to leave some of the skin on to be subversive. Plus it adds a nice texture.

Then cut the core off each wedge. If you want to be efficient about it you can use an apple corer.

Next put all of the pieces into a pot and squeeze a bit of lemon juice in there to keep them a nice light color and to add a little tartness.

A dash of water will also help them steam once they’re covered.

Give them a good stir and let them cook on low heat covered for about 20 minutes.

While they are stewing, you can get your top ready. This entails peeling and removing the core from 2-3 more apples.

Have your slices all lined up and ready to go. You can even squeeze them with some lemon juice if they start to oxidize and turn brown.

Begin to layer the apple slices in overlapping layers around the shell, making sure not to leave any spaces where the compote peeks through. The apples will shrink so you want to be generous with them.
Next comes the center rosette which requires some thinner slices that can be bent slightly.

Cube some cold butter…

Pop it in the oven for 50-60 minutes until it is golden brown on top and the crust as golden brown too.

Once you take the tart out of the oven, you’ll mix some apricot jam with water and put it in the microwave for about 60 seconds.

Paint it gently over the tart slices and let it cool.

Source: georgiapellegrini.com

Ingredients

• 2 lb. top round roast
• ⅓ cup balsamic vinegar
• 1 Tbsp olive oil
• ½ tsp worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp salt
• to taste pepper
• 2 medium bell peppers
• 1 large red onion
• 8 oz. button mushrooms
• 2 Tbsp balsamic vinegar
• 1 Tbsp olive oil

Instructions

Cut the beef roast into one inch cubes (or 36 pieces of roughly the same size). In a small bowl combine ⅓ cup balsamic vinegar, 1 Tbsp olive oil, ½ tsp worcestershire sauce, 2 cloves minced garlic, ½ tsp of salt, and some freshly cracked black pepper.

Pour the marinade into a zip top bag, add the beef cubes, and marinate for at least an hour.

Lightly wipe off the mushrooms and cut each one in half. Place in a bowl and sprinkle with the remaining 2 Tbsp of balsamic vinegar, 1 Tbsp of olive oil, a pinch of salt, and some more pepper. Toss the mushrooms to coat, and refrigerate until you’re ready to make the kebabs.

Just before you’re ready to make the kebabs, cut the bell pepper and red onion into one inch pieces. Preheat the broiler on high.

Take the meat and mushrooms out of the refrigerator and begin to build your kebabs. If you cut 36 pieces of beef, make sure each kebab has 3 pieces.

Coat a broiler pan with non-stick spray. Place the kebabs on top (6 at a time). Adjust the oven rack so that the top of the broiler pan will be about 4-5 inches from the heat source. Place the kebabs in the oven and broil for 5-7 minutes, turn the kebabs over, and broil for another 5-7 minutes on the second side. Every oven is different, so check your first batch after 3-4 minutes. You will want to flip the kebabs when they have achieved a crispy brown exterior. Use that time as a guide for the rest of your kebabs.

Source: www.budgetbytes.com

Ingredients:

SEASONING

• 1 Tbsp chili powder
• ½ Tbsp paprika
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp cumin
• ⅛ tsp cayenne pepper
• 1 tsp sugar
• ½ tsp salt
• ½ Tbsp corn starch

FAJITAS

• 2 small (or 1 lg.) onion
• 2 medium green bell peppers
• 1 medium red bell pepper
• 1 lb. chicken breast*
• 2 Tbsp vegetable oil
• 1 medium lime
• 8 (6-inch) tortillas
• ½ cup sour cream (optional)
• ¼ bunch cilantro (optional)

Instructions

Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).

Cut the onion and bell peppers into ¼ to ½ inch wide strips.

Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.

Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

Source: www.budgetbytes.com