Italian Grilled Sandwiches

This was an excellent summer dinner that used up a lot of pantry ingredients.  It's going to be less formal recipe and more just vibes, recording what I did for posterity...

 

Italian Grilled Sandwiches

 

Ingredients

Sliced rustic loaf (we used 3 cheese semolina)

Variety of shredded cheeses (we used cheddar, mozzarella, and a bit of Swiss)

Sliced Italian charcuterie meats, such as pepperoni and salami

Sliced tomato 

Garlic-Herb Aioli 

Butter 

Garlic-Herb Aioli

1 cup mayo

Small drizzle of olive oil

Various pantry spices, including garlic salt, garlic powder, basil, oregano, and parsley

Heavy sprinkle of grated Parmesan cheese 

 

Directions

Mix garlic-herb aioli.  Adjust to taste, but generally go light on the garlic salt (all the other ingredients will be salty), heavier on the garlic powder and basil.  You can make this fancier with fresh Parm and fresh herbs, but honestly it was fantastic with dried herbs and shaker cheese. Set aside in the fridge for at least 1 hour. (This allows the flavors to meld and the dried herbs to soften.)

Prepare sandwiches like a grilled cheese.  Butter stack of bread on one side.  Heat a pan over medium heat. Place one slice of buttered bread. Sprinkle lightly with shredded cheese.  Add one layer of overlapping meats followed by a layer of sliced tomatoes.  Sprinkle lightly again with shredded cheese.  Slather top slice of bread with healthy dollop of garlic-herb aioli and place on top of sandwich, buttered side up.

Grill until bottom slice of bread is nice and golden brown (about 5 minutes).  Flip and continue to cook until both sides are golden brown.  Enjoy!

Creamy Paprika Chicken

This was a delicious dinner meal.  We served it with baby potatoes and broccoli. 

My sun dried tomatoes were a little old (pantry cleaning...) so as the sauce was finishing I added a slight drizzle of red wine vinegar which really rounded out the flavor.

Creamy Paprika Chicken

 

Ingredients

1.4lbs / 640g boneless skinless Chicken Thighs (4-5 thighs)
2 tsp Sweet Paprika
1/2 tsp EACH: Salt, Onion Powder, Garlic Powder
1/4 tsp EACH: Black Pepper, Cayenne Pepper
1 tbsp Olive Oil
1 small Red Onion, finely diced
2oz / 60g Sun Dried Tomatoes, finely diced
2 cloves of Garlic, finely diced
2 tsp Smoked Paprika
3/4 cup / 180ml EACH: Chicken Stock, Heavy/Double Cream
1 1/2 tsp Dijon Mustard
1 tbsp / 15g Unsalted Butter

Directions

Place the thighs smooth side down on a chopping board and slice any pieces of connecting meat that prevent them from lying completely flat (or that would cause them to curl in the pan). Use the blunt end of your knife to gently pound any thicker parts of the thigh so they are even thickness. Season both sides with the seasoning mix.
 

Add 1 tbsp oil to a large pan over medium-high heat. Once the oil is hot, add the thighs and fry both sides until lightly charred and cooked right through the center (4-5 minutes on each side depending on size). Remove and place on a plate to one side, leaving the excess fat in the pan.
 

Lower the heat to medium and fry the onion until soft and golden. Add the garlic, sun dried tomatoes and smoked paprika and fry for another minute or so. Pour in the stock and cream, then stir in the mustard. Simmer for around 3-4 minutes, or until the sauce begins to thicken. Stir in the resting juices from the chicken, then swiftly stir in the butter until it melts into the sauce.
 

Check for seasoning and adjust if needed, then add the chicken back to the pan and baste in the sauce. Serve and enjoy!


Original link:

 https://www.dontgobaconmyheart.co.uk/creamy-paprika-chicken/#wprm-recipe-container-33967

Slow Roasted Salmon with Herb Salsa

This dish comes together very easily and tastes so fresh and delicious.  The salmon is slow roasted so gently that it is difficult to over cook.

 

Slow Roasted Salmon with Herb Salsa 

 

Ingredients 

 Salmon

1 generous handful of parsley

A couple sprigs of dill

1 2 pound salmon filet, skin removed

Salt

1 tbsp extra virgin olive oil

 

Herb Salsa

 3 tbsp finely diced shallot (about 1 medium shallot)

3 tbsp red wine vinegar

1/4 cup very finely chopped parsley leaves 

1/4 cup extra virgin olive oil

1 tsp freshly grated lemon zest 

Salt 

 

Directions

Preheat oven to 225 F. Make a bed of herbs with the parsley and dill, laying them out on the center of a baking sheet covered with parchment paper.

Season both sides of the fish with salt and tuck into the bed of herbs. Drizzle a tbsp of olive oil onto the fish and rub it evenly with your hands. Slide the pan into the oven and roast for 40-50 mins, until the fish begins to flake in the thickest part of the filet with you poke it with a knife or your finger.

While the salmon is cooking, prepare the herb salsa. In a small bowl combine the shallot and vinegar and let sit for 15 mins to macerate.

In a separate small bowl, combine parsley, olive oil, lemon zest, and a generous pinch of salt.

Just before serving, use a slotted spoon to add the shallot (holding back the vinegar) to the parsley oil. Stir, taste, and add vinegar to taste. 

Transfer the salmon to a platter and serve with generous dollops of herb salsa on top.

Leftover salsa can be refrigerated for up to 3 days.

 

 

 

Creamy Parmesan White Beans

 I'm always looking for more ways to add beans to my diet, and cannellini beans make an excellent meal.  When I first made this dish it spent a long time simmering and the flavor was phenomenal. 

Creamy Parmesan White Beans

Ingredients

2 tbsp oil

1 shallot, sliced

1/4 onion, sliced

8 cloves garlic, smashed and thinly sliced, minced, or grated

4 15 oz cans cannellini beans

1 tsp dried Italian seasoning

1 tsp kosher salt

1/2 tsp crushed red pepper

1/2 cup chicken broth (or more to desired sauciness)

3 cups torn kale

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

Directions

Put the oil, shallots, onion, and garlic in a skillet over medium heat. Cook until softened.

Add the beans, seasoning, salt, and red pepper to the pan and give the mixture a stir.

Pour in the broth, bring to a simmer, and cook on low about 10 minutes, stirring occasionally.  Add more broth if not saucy enough.

Add the kale to the skillet. Stir them in, continuing to cook until the kale turns bright green and begins to wilt.

Add the cream and heat until warm.  Stir in the Parmesan cheese.  Serve with French bread.

Original link:

https://familystylefood.com/creamy-skillet-white-beans-with-parmesan/

Quick Curtido (Salvadoran Cabbage Slaw)

Curtido is the cabbage slaw usually served with pupusas.  It's a tangy little salad and makes a great addition to the table.  Usually curtido is fermented without vinegar (using only salt), but it can take days or weeks to mature.  This version is ready in just a few hours, although will continue to improve as it sits.

Quick Curtido (Salvadoran Cabbage Slaw)

Ingredients

1/4 wedge small green cabbage, finely shredded

1 medium carrot, grated

1/2 small red onion, thinly sliced

1 jalapeno, thinly sliced

3/4 tsp dried Mexican oregano

1/2 tsp kosher salt

1/4 cup apple cider vinegar

1 tbsp water

Directions

Heat 2 cups of water until very hot, but not boiling. Place the shredded cabbage in a strainer and pour the hot water over it. Drain well.

Transfer cabbage to a large bowl and add carrots, onion, jalapeño, oregano and salt. Toss to combine. Pour in the vinegar and 1 tbsp water over the vegetables, tossing well to coat everything.

Stuff the curtido into one or two wide-mouth jars, pressing down hard with a wooden spoon until the vegetables are mostly submerged in liquid.

Cover the jar(s) and chill for at least 1 hour, or overnight; the longer the slaw sits, the more flavourful and juicy it will be.

Curtido will keep for up to 2 weeks in the refrigerator.



Original link:

https://www.sandravalvassori.com/quick-curtido-salvadoran-cabbage-slaw/#wprm-recipe-container-24904

Oven Baked Ribs

The dry rub recipe below will be enough for one full racks of ribs, but you can make more and store it ahead of time.

Baby back ribs are all about slow and low.  The juice from the cooked ribs is excellent over greens, such as kale or spinach.  I usually put kale in a skillet, and pour the warm juice over the kale, cooking until just wilted.

Oven Baked Ribs

Ingredients

2-3 lbs pork ribs (baby back, St. Louis style, spare ribs, country style, etc.)

1/3 cup dark brown sugar

1 tbsp kosher salt

1 tbsp onion powder

1 tbsp smoked paprika

1 tbsp mesquite seasoning

1/2 tbsp dry mustard

1/2 tbsp garlic powder

1/2 tbsp ground black pepper

1/2 tsp cayenne pepper

1/2 tsp allspice

BBQ sauce of your choice (I even like Sweet Baby Rays mixed with a little apple cider vinegar)

Directions

Mix the spices for the dry rub.  If the ribs still have a thin membrane on the back, remove it. Wipe the ribs dry with a paper towel.  Rub with dry rub. (If the dry rub won't stick, add a little oil to the rub first). Put on a wire rack in the fridge for 24 hours.

Preheat oven to 275 F.  If needed to fit on your pan properly, you can cut the ribs into two halves. Wrap the ribs tightly in aluminum foil, making sure they are well sealed.

Bake the ribs for 2 1/2 to 3 1/2 hours until meat falls easily off the bone. The ribs are ready when the meat is cooked through and very tender. If the meat still looks tough they are underbaked, so continue cooking.

Uncover ribs and discard foil.  Keep the juices for other purposes or discard.  Brush the ribs with BBQ sauce generously.  Broil the ribs on high for about 3-4 mins until the sauce is caramelized (keeping a close eye so that the ribs don't burn.  Enjoy!

Original link:

https://www.simplyrecipes.com/recipes/the_best_dry_rub_for_ribs/

Pancakes

 These are the fluffiest pancakes around!  

Pancakes

Ingredients

2 cups flour

3 tbsp sugar

4 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/4 cup oil

2 eggs

1/2 tsp vanilla

1 1/2 cup milk

Directions

Mix dry ingredients (flour, sugar, baking powder, baking soda, salt) and whisk together.

In a separate bowl, add oil and eggs and whisk together in a back and forth motion until emulsified. Add vanilla extract.  Slowly pour in the milk while whisking.

Add wet ingredients to dry ingredients.  Stir gently until just combined. Batter will still be lumpy.  Let batter sit for 10 mins.

Add some oil to a nonstick skillet on medium heat.  Add 1/4 cup batter per pancake (about 4 inch pancake) to the skillet and cook for 2-3 minutes until the edges are set and the bubbles on the surface are just beginning to break. Flip and cook for another 1-2 mins until the second side is golden brown.

Original link: 

https://www.americastestkitchen.com/articles/1312-kitchen-smarts-how-to-make-the-best-pancakes-from-scratch 

https://www.youtube.com/watch?v=RxMGZCVNsBE