Roast Beef, Tomato, and Cheddar Sandwich

I love BLT sandwiches - a great way to go through our large tomato crop - but in searching for a little variety I stumbled upon this recipe.  The original recipe calls for wasabi mayonnaise (which can be made easily by mixing a little wasabi powder with mayo).  However, I was out of wasabi, so I went with a different flavor profile and used regular mayo and seasoned with garlic salt.  Very delicious.  I also modified the directions slightly.

Roast Beef, Tomato, and Cheddar Sandwich

Ingredients

Italian bread
Roast beef
Heirloom tomatoes, sliced
Fresh basil leaves
Cheddar cheese
Mayonnaise
Olive oil
Salt and pepper

Directions

Brush the slices of Italian bread with olive oil and broil until slightly toasted.

On one of the slices, place basil leaves, then roast beef slices, and cheese on that slice.

On the second slice, lightly spread some mayonnaise and sprinkle with garlic salt.  Add tomato slices.

Broil both slices separately and bake until the cheese melts.

When the sandwich is done toasting, put the slices together and enjoy.

Original link:

http://www.food.com/recipe/roast-beef-tomato-and-cheddar-sandwich-395807

Red Sangria

This classic sangria recipe is a party favorite.  However, when we made it, we modified the recipe according to our own tastes.  For example, we were heavy on the simple syrup and light on the brandy.  We used a red blend wine and for fruit we added fresh pears, apples, and peaches cut into small chunks (plus lemons, limes and oranges slices, and, when available, fresh raspberries).  Instead of ice cubes, we used frozen grapes.   

Red Sangria

Ingredients

One 750-milliliter bottle fruity red wine, such as Merlot
4 ounces brandy
3 ounces simple syrup
1 cup mixed chunks of seeded oranges, lemons and limes
Ice

Directions

In a pitcher, combine the red wine, brandy, Simple Syrup and fruit. Refrigerate until the drink is chilled and the flavors are blended, 4 to 8 hours. Serve the sangria in chilled, ice-filled wineglasses.


Original link:
http://www.foodandwine.com/recipes/red-sangria-cocktails-2012

Marcella Hazan's Tomato Sauce with Onion and Butter

This is another recipe off of Food52's list of recipes that use 3 ingredients or less. It's an incredibly easy and very delicious tomato sauce.  We served it over garlic and basil linguine noodles, and it made an excellent dinner.

As mentioned in the original link, the portions in the ingredient list can easily be modified based on taste and preference.

My plan is to make batches of the sauce now while the garden is full of tomatoes and freeze them for later.  While the sauce itself is very basic, it can be used as is, or you can add basil, garlic, or other ingredients to make a richer sauce depending on your needs.

The recipe below includes instructions for how to prepare fresh tomatoes.  There are other methods available in the original link.  If you'd like additional tips on blanching and peeling tomatoes (my preferred method) check out this link.

Marcella Hazan's Tomato Sauce with Onion and Butter

Ingredients

2 pounds fresh, ripe tomatoes, prepared as described below, or 2 cups canned imported Italian tomatoes, cut up, with their juice
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste

Directions

Put either the prepared fresh tomatoes (cut into chunks) or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.

Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.

Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.

Making Fresh Tomatoes Ready for Sauce (The blanching method)

Use fresh, ripe plum tomatoes (or other varieties, if they are equally ripe and truly fruity, not watery)

Wash the tomatoes and using a sharp knife mark the bottom with an X.  This will encourage the tomatoes skins to peel.

Plunge the tomatoes in boiling water for a minute or less.  Immediately drain the tomatoes and put them in an ice filled sink or bowl.  Remove the tomatoes.  The skins should peel off easy.  Remove the cores and use as needed.

Original link:

http://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-and-butter

Cajun Jambalaya

I'd never made jambalaya before, and I have to say it was actually pretty easy.  This particular recipe is pretty spicy, so if you want something milder you may want to go easy (very easy) on the cayenne pepper when mixing the Bayou Blast seasoning.  

Be aware that the actual jambalaya recipe only calls for 1 tbsp of Bayou Blast although you'll be mixing up almost 3/4 cup using the recipe below. 

Cajun Jambalaya

Ingredients

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning (recipe follows)
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.

In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. 

When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.


Original link:
http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2.html

Brown Butter Tomatoes

Food52 posted a list of recipes that use 3 ingredients or less.  This is the first one I've tried and it was spectacular.  We have a whole garden full of heirloom tomatoes and this was an amazing way to enjoy them.  It was so good that Andrew and I had two whole tomatoes each.  The recipe calls for Beefsteak tomatoes, but any tasty heirloom would be good.  We used Caspian Pink (similar to Brandywine) and Giant Red Pear tomatoes.  We liked the Red Pears a little better because they're smoother and slightly less acidic, but both were spectacular.

The recipe includes instructions for how to brown the butter, but if you'd like additional tips check out this link.

Brown Butter Tomatoes

Ingredients

2 to 3 Beefsteak tomatoes
6 tablespoons unsalted butter
Flaky sea salt
Coarsely ground black pepper
Baguette or other bread for mopping up the butter

Directions

Core the tomatoes and slice them 1/3-inch thick. Divide the tomato slices among 4 plates, overlapping the slices just a little.

Place the butter in a small heavy-bottomed saucepan and set over medium low heat. Let the butter melt completely. It will begin bubbling. Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes. They'll sizzle! You want to dress the tomatoes with the butter as if you were pouring ganache over a cake -- be generous!

Season the tomatoes with salt and pepper, then rush the plates to the table so everyone can taste the tomatoes while the butter is hot! Mop up the butter and tomato juices with good bread. Toast to summer!

Original link:
http://food52.com/recipes/18779-brown-butter-tomatoes