Saturday, May 28, 2016

Russian Dressing

1 cup mayonnaise
1/2 cup sour cream
1/2 cup catsup
2 tablespoon grated onion (or 1 teaspoon onion powder)
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 teaspoons Sweet Relish
2 tablespoons half & half or milk
2 tablespoons minced parsley

Combine all ingredients until well mixed.  Cover and refrigerate at least 1 hour and preferably overnight.

Good!  Adapted from one found on allrecipes.com

Reuben Sandwiches


4 slices Seedless Rye Bread, from the Publix Bakery of course
Russian Dressing
4 slices Swiss cheese
8 thin slices Boar's Head lean corned beef
Small can Silver Floss Sauerkraut, drained
Butter

Spread Russian Dressing on the 4 slices of bread and lay a slice of Swiss on each one.  Divide the corned beef and sauerkraut between 2 of the slices and then top with the remaining bread and cheese to make 2 sandwiches.

Heat a griddle (or panini press) and brush with a little butter.  Grill the sandwiches until toasted on both sides.  If the meat and cheese isn't hot and melty by the time the bread is golden brown, stick the sandwiches in the microwave for 20-30 seconds.

Cut in halves or thirds and serve with dill pickle spears.

Yum!  I prefer mine with less sauerkraut. John likes more sauerkraut, no Swiss and brown mustard instead of Russian Dressing.

Bobby Flay's The Perfect Burger (aka The Crunch Burger)




I saw this on the Today Show a couple of weeks ago and decided to give it a try.  This is seriously "The Perfect Burger" as far as I'm concerned!  Juicy, sloppy, cheesy goodness!!  I may never cook hamburgers any other way ever again!  I put a little yellow mustard and catsup on my buttered and lightly toasted bottom bun, some Chipotle Sweet Relish, Dill Pickle chips, 2 thin slices of Beefsteak Tomato, Romaine Lettuce and Lay's Lightly Salted Potato Chips on the burger with a little Mayonnaise on the top bun.  Perfect Burger!  - Cathy, May 28, 2106

The Perfect Burger (aka The Crunch Burger)





Samantha Okazaki / TODAY
print recipe
SERVINGS:  4
 Burger season is right around the corner! Avoid common mistakes and make this recipe from burger aficionado Bobby Flay.
Ingredients
    • 1½ pounds ground chuck (80/20)
    • Kosher salt and freshly ground black pepper
    • Canola oil
    • Thin slices of white American cheese
    • Thin slices of white cheddar cheese
    • Sliced beef steak tomatoes
    • Sliced dill pickles
    • Sliced red onion
    • Romaine lettuce
    • Martin's seeded soft burger buns
    • Lay's potato chips
    • 6-inch wooden skewers
    • Dijon mustard
    • Horseradish mustard
    • Ketchup

Preparation
1. Form the meat into 4 equal-sized patties (6-ounces each) no more than ¾-inch thick.  TIP 1 - 80/20 ground chuck is Bobby's preferred choice for burgers because of the relatively high fat content, guaranteeing a juicy burger.
2. Using your thumb, make a deep depression in the center of each burger to keep the burger from puffing up and bulging in the center. 
3. Season the outside of the burger liberally with salt and pepper.  Do not season the meat mixture itself or add herbs or onions or garlic to it.  That is meatloaf.  We are making burgers.
4. Heat a cast iron pan or griddle over high heat until it begins to slightly smoke.  Add a few teaspoons of canola oil and put the burgers in the pan or on griddle and do not touch until a crust has formed on the bottom, this will take at least 3 minutes. Once a crust has formed, use a metal spatula and flip over and continue cooking until a crust has formed on the bottom and cooked to desired doneness (MEDIUM) another 4 minutes. DO NOT PRESS ON THE BURGER.
5. Place 2 slices of cheese on each burger add a few splashes of water and immediately cover the pan tightly and cook until cheese is completely melted, about 30 seconds.
6. A soft bun with sesame seeds is the way to go. Lightly toast the bun (if desired) and place the burger on the bottom of the bun. Add desired toppings and a few potato chips. Place top of bun on top and place a skewer through the burger.  

Tuesday, May 24, 2016

Hot Roast Beef Sandwich

2 Publix Bakery Egg Knot Rolls
1/2 lb Publix Deli top Round Roast Beef, cut into 1/2-inch strips
1 tablespoon butter
1 tablespoon Lite Soy Sauce
3 splashes Worcestershire sauce
2 slices Sargento's Aged Swiss
2 slices American cheese
Mayonnaise
French's Spicy Brown Mustard
Good  Season's Italian Dressing Mix, prepared according to package directions (with white vinegar, water and        vegetable oil)
Shredded Romaine lettuce
Thinly sliced Beefsteak tomato

Cut the Egg Knot Rolls in half horizontally.  Melt half the butter on a large skillet over medium high heat.  Place the rolls, cut side down, in the skillet until lightly toasted.  Remove to serving plates and top the bottom half of the rolls with 1 slice Swiss cheese and 1 slice American cheese each. 

In the same skillet, melt the remaining butter.  Add the beef strips, soy sauce and Worcestershire.  Toss the meat around in the skillet until it's hot through and then divide the hot beef on the cheese-topped roll bottoms.  Spread a little mayonnaise and drizzle of mustard onto the roll tops.  Top the beef with lettuce and sliced tomatoes and drizzle with a little Italian Dressing then place the roll top over the sandwich. 


Serve with a Salad and a slice of Publix's Mini Apple Pie for dessert.  Excellent meal!!

Creamy Heirloom Bean Soup


2 cups mixed heirloom beans, washed
1 onion, chopped
1 heaping tablespoon bacon grease
2 quarts chicken stock or low sodium chicken broth
4 sprigs fresh thyme
Salt and Pepper to taste
1/2 cup heavy cream

Put the beans, onion, bacon grease, chicken broth and thyme in a slow cooker.  Cover and cook on low for about 8 hours or until the beans are tender.  Just before serving, stir in the salt, pepper and cream.

This is excellent!  Adapted from a recipe found on Pinterest & Bon Appetit.

Jimmy Dean's Hearty Sausage & Potato Soup


3 medium potatoes, baked, peeled and cut into 1" cubes
1 lb Jimmy Dean Hot Sausage
4 tablespoons butter
1 onion, chopped
1/4 cup flour
3 cups chicken broth
3-4 sprigs fresh thyme (or 1/2 tsp dried thyme)
1 1/2 cups milk
1 cup half and half
3/4 cup grated Parmesan cheese
Salt and Pepper

Melt the butter in a large saucepan over medium-high heat.  Add the sausage and onion and cook, stirring occasionally, until the meat is browned and crumbled.  Sprinkle in the flour and cook for 1 minute.  Gradually stir in the chicken broth and bring to a boil, stirring frequently until the mixture begins to thicken.  

Stir in the thyme and baked potato cubes and boil for about 5 minutes.  Reduce heat to low and stir in the milk, half and half and Parmesan cheese.  Cook 5-10 minutes, stirring often, until hot through. Season with salt and pepper, as needed.

Very good soup!!  

One-Hour Skillet Garlic-Parmesan Focaccia

3/4 cup warm water
1/2 teaspoon sugar
1-1/2 teaspoons rapid-rise yeast
1/2 teaspoon kosher salt
2 tablespoons olive oil + 1 teaspoon for skillet
1-3/4 cups all-purpose flour, divided
3 tablespoons butter, melted
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning

Preheat the oven to 250^F.  Once it's preheated, turn the oven off.  Grease a 10-inch iron skillet with 1 teaspoon olive oil and set aside.

In a large bowl, combine the warm water and sugar.  Stir to dissolve sugar and then stir in the yeast. Let stand for 5 minutes.  Stir in the salt, 2 tablespoons olive oil and 1 cup flour.  Mix well.  Gradually add the remaining 3/4 cup flour, mixing until the dough pulls away from the sides of the bowl.  

Remove dough from bowl (with floured hands!) and shape into a ball.  Press the dough into the greased skillet using your fingers.  Cover with a clean, dry kitchen towel and place in oven for 30 minutes to rise.

Remove skillet from oven and set aside.  Preheat the oven to 400^F while you mix the melted butter, Parmesan, garlic powder and Italian seasoning in a small bowl.  Make indentations in the dough with your fingers and brush with half the butter mixture.  

Place the skillet in the hot oven and bake for 20 minutes or until golden brown.  Remove from oven and brush with the remaining butter.  Let cool slightly then slice and serve.

Yummy!  Great with soup.