12/21/14 recipe -Taste USA

Sunday, December 21, 2014

Black Bean and Corn Balls

How to make Black Bean and Corn Balls Recipe - Barone Meatball Company Recipe From Stephen Dewey Raleigh/Durham, Nc

Makes About 15 Meatballs

Ingredients:
2 (15-oz [420g]) cans black beans
1/2 cup (75g) corn kernels
1 egg
1 cup (121g) bread crumbs
1 1/2 tsp (4g) cumin
1 tbsp (7g) chili powder
3 cloves garlic, chopped
1 jalapeño, chopped
1/2 onion, chopped
Salt and pepper to taste
Cooking spray

Method:
Preheat the oven to 400°F (200°C, or gas mark 6). Drain the liquid from the cans of black beans. Mash up the black beans and mix in the corn, egg, bread crumbs, cumin, chili powder, garlic, jalapeño, onion and salt and pepper. Mix well.

Coat a cookie sheet with cooking spray. Roll the mixture into 1-inch (2.5cm) diameter balls and place on the cookie sheet. Coat the tops of the balls with cooking spray.

Bake in the oven for 20 minutes, flipping the balls halfway through. The balls will get a little darker and become crispy on the outside.

Black Bean and Corn Balls

100% Homie Veggie Dog

How to make 100% Homie Veggie Dog Recipe - Tokyo Doggie Style Recipe From Chef Keith Yokoyama And Allie Yamamoto Los Angeles, Ca

Makes 8 To 10 Hot Dogs

YUZU MAYO DRESSING:
1 cup (220g) Kewpie mayonnaise
4 tbsp (59ml) freshly squeezed yuzu juice
(if not, bottled yuzu juice)
3 tbsp (44ml) mirin
1 tsp sesame oil
3 tbsp (44ml) canola oil

YUZU CITRUS ASIAN SLAW:
1 cup (340g) shredded green cabbage
1/2 cup (170g) julienned carrot
1/2 cup (65g) thinly sliced onion
1/4 cup (85g) chopped kimchi
2 tbsp (5g) whole-leaf cilantro

VEGGIE DOGS:
1/4 cup (12g) prepared hijiki
1/4 cup (50g) shelled edamame
1/4 cup (38g) chopped onion
1/4 cup (85g) shredded cabbage
1 tbsp (14g) minced ginger
1 tbsp (10g) minced garlic
2 tbsp (5g) chopped cilantro
1 cup (161g) cooked brown rice
10 cooked red potatoes
Canola oil, for grilling
Kosher salt
8 to 10 New England–style hot dog buns
1/2 cup (112g) salted butter
1/4 cup (48g) sugar
Wasabi mayonnaise, for serving
Teriyaki sauce, for serving
Aonori flakes (seaweed flakes), for serving
Fukujinzuke pickled daikon, chopped, for serving
Whole-leaf cilantro, for garnish

Method:
To make the yuzu mayo dressing, combine the Kewpie mayonnaise, yuzu juice, mirin, sesame oil and canola oil in a small bowl and mix thoroughly until well blended.

For the yuzu citrus Asian slaw, combine the green cabbage, carrot, onion, kimchi and cilantro in a bowl. Add the yuzu mayo dressing and toss to coat.

To make the veggie dogs, in a bowl, mix the hijiki, edamame, onion, cabbage, ginger, garlic, cilantro and brown rice thoroughly. Dice the cooked red potato and mix it in batches until the mixture binds to form patties. Take 1.7 ounces (48g) of the mix and shape into a 1 × 6-inch (2.5 × 15cm) patty.

Oil a grill pan, add the patty and a sprinkling of salt, and cook over medium heat for 2 to 3 minutes, until crispy on the outside. Flip and cook the other side.

While cooking the patty, prepare the hot dog buns. Mix the salted butter with a small amount of sugar and spread it on the outside of the bun. Toast both sides for 30 seconds, or until golden brown. When the patty is done, place it in the bun and top it with the Asian slaw. Drizzle wasabi mayonnaise and teriyaki sauce on top, and garnish with the aonori flakes, chopped fukujinzuke pickled daikon and whole-leaf cilantro.

100% Homie Veggie Dog

Guac The Casbah

How to make Guac The Casbah Recipe - Guac N Roll Recipe From Benjamin Miller Austin, Tx

Serves 1

HUMMUS
1 (15-oz [425g]) can chickpeas, drained
1 tbsp (9g) diced white onion
2 tbsp (5g) chopped fresh Italian parsley
1 tbsp (15ml) olive oil, or more as needed
Juice of 1/2 lime
Salt to taste

CASBAH CUCUMBER SALAD:
1/4 medium cucumber, diced
1 tsp toasted sesame seeds
1 tbsp (9g) raisins
1 tsp chopped fresh mint
Salt to taste
Drizzle of olive oil
1 avocado, peeled and seeded
Juice of ½ lime, or to taste
Salt to taste
Sprinkle of cumin
Sprinkle of cayenne

Method:
To make the hummus, add the chickpeas, white onion, Italian parsley, olive oil and lime juice to a blender and puree until smooth. Add salt to taste.

To make the cucumber salad, combine the cucumber, sesame seeds, raisins and mint in a small bowl. Lightly salt and mix with a few drops of olive oil.

In a separate bowl, mash the avocado with 1 ½ tablespoons (23g) of hummus, lime juice, salt, cumin and cayenne. Place the avocado mixture in a bowl for serving. Top with the cucumber salad. Serve with warm tortilla chips.

Guac The Casbah

Falafel Mezze Plate

How to make Falafel Mezze Plate Recipe - Chickpeadx Recipe From Yair Maidan Portland, Or

Makes 20 Falafel

SUPER TAHINI SAUCE:
2 cloves garlic, thinly sliced
2 tsp (10g) Sriracha sauce
1 tsp simple syrup or honey
Juice of 1 lemon
Juice of 1 lime
Salt to taste
8 oz (227g) tahini paste
1 cup (237ml) cold water
salt to taste

ZHUG (HOT SAUCE):
1 1/2 tbsp (11g) cumin
3/4 tbsp (5g) coriander
1 1/2 tbsp (23g) black pepper
1 tsp cardamom seeds
1/4 ounce (7g) dried Thai chile
1 1/2 oz (42g) fresh serrano chile
1/4 ounce (7g) fresh Thai chile
2 oz (57g) garlic
1 tbsp (15g) citric acid
Salt to taste
4 1/2 oz (128g) Italian flat-leaf parsley
6 oz (170g) cilantro

FALAFEL:
1 1/4 lb (567g) dried whole chickpeas
1 cup (235ml) cold water
2 tsp (9g) baking soda
1 lb (454g) yellow onion
1 3/4 oz (50g) garlic
5 oz (142g) Italian parsley (about 1 bunch)
2 1/2 oz (71g) cilantro (about 1 bunch)
1 1/2 oz (43g) serrano chiles
1 tbsp (8g) whole coriander
1 1/2 tsp (8g) black pepper
1 tbsp (8g) whole cumin
1 tbsp (15g) mild curry powder
1 1/2 tsp (8g) red pepper flakes
3 tsp (15g) kosher salt
1 tsp baking powder
Rice bran oil
1/2 cup (50g) chickpea flour

Method:
To make the tahini sauce, place the garlic, Sriracha, simple syrup or honey, lemon and lime juices, and a pinch of salt in a blender and puree on high speed until everything is well blended and smooth. Transfer the mixture to a stand mixer. Add the tahini paste and whisk using the whisk attachment. Slowly add some of the cold water to achieve the desired consistency. The tahini paste is strange in how it accepts liquid. It will get thicker at first, and then turn into a smooth, velvety sauce. Also, the mixture should be slightly thinner than you would think because it will thicken up after it sits for some time. Add salt to taste.

To make the zhug, put the cumin, coriander, black pepper and cardamom seeds in a skillet over medium heat and toast to maximize flavor. Just before the spices are ready (when you can start to smell them), add the dried chiles. Put this aside for about 10 minutes; the spices will grind better if they are not too hot.

Slice the fresh chiles and garlic. Place in a blender with the citric acid, a pinch of salt and the ground spices. Add just enough water to cover and puree on high speed until you have a smooth paste.

Roughly chop the herbs. If the stems are not too woody, feel free to include them. The cilantro stems in particular have a good flavor and tend to be soft. Add to the blender along with a bit more water and puree until you achieve a sauce-like consistency. The last and most important step is to taste the zhug and salt to taste.

To make the falafel, soak the chickpeas in a large container covered by at least 4 inches (10cm) of cold water with 1 teaspoon of the baking soda overnight.

Roughly chop the onions, garlic, parsley, cilantro and serranos. Toast the coriander, black pepper and cumin in a skillet over medium heat until they are 90 percent done (when the coriander begins to pop). Add the curry powder and red pepper flakes, toast a little more, then let cool. Grind the mix in a spice mill. Drain and rinse the chickpeas. Combine with the spice mix, kosher salt and chopped vegetables. Grind in a meat grinder. Place the uncovered falafel mixture in the refrigerator to relax for at least 1 hour. Combine the remaining 1 teaspoon baking soda, baking powder and cold water. Add to the falafel mix. Form the falafel balls using 2 spoons or a small ice cream scoop. You can also hand roll them like a meatball.

Pour the oil into a deep pot or fryer to a depth of 4 to 5 inches (10 to 15cm) and heat to 350°F (177°C). Fry a ball of falafel. If it falls apart, add the chickpea flour to the mix. Fry the falafel in batches, being careful not to crowd the pot, bringing the oil back to temperature between batches. Let drain on paper towels and salt to taste.

Serve the falafel with the tahini sauce and the zhug on the side.

Falafel Mezze Plate

Bourbon Pecan Pancakes with Ginger Stout Syrup

How to make Bourbon Pecan Pancakes with Ginger Stout Syrup Recipe - The Cinnamon Snail Recipe From Adam Sobel New York, Ny

Makes 8 To 10 Pancakes

CARDAMOM BUTTER:
1/2 cup (122ml) soy milk
2 tbsp (30ml) rice vinegar
2 tbsp (44ml) maple syrup
1/2 tsp salt
1 tsp ground cardamom
1/4 tsp ground cloves
1 cup (235ml) refined coconut oil, melted
3 tbsp (45ml) extra-virgin olive oil
2 tbsp (11g) soy lecithin granules
1/2 tsp xanthan gum

GINGER STOUT SYRUP
2 tbsp (15g) ground dried ginger
1 tsp (3g) cinnamon
1/2 tsp black pepper
1 (12-oz [340ml]) bottle stout beer
2 cups (473ml) maple syrup

BOURBON CANDIED PECANS:
2 cups (241g) pecan pieces
1/2 cup (118ml) evaporated cane juice
1/4 cup (59ml) bourbon
1/2 tsp salt
1 tsp cinnamon
2 tbsp (30ml) canola oil

PANCAKE BATTER:
1 1/2 cups (149g) all-purpose flour
2 tsp (7g) baking powder
2 tsp (9g) baking soda
1/2 tsp salt
1/4 cup (88ml) maple syrup
1 1 cups (394ml) soy milk
3 tbsp (45ml) canola oil
1 tsp vanilla extract
Vegan butter or canola oil, for greasing the griddle
Dash of cinnamon or powdered sugar (optional)

Method:
To make the cardamom butter, place the soy milk, rice vinegar, maple syrup, salt, cardamom and cloves in a blender and mix on high speed for 10 seconds. After a minute or so, the soy milk will have curdled to a thick consistency like buttermilk. Add the melted coconut oil, olive oil, lecithin and xanthan gum. Blend on high speed for 60 seconds to thoroughly emulsify.

Pour into a pint container (or if you wish to cut it into sticks, into a 4 × 4- inch [10 × 10cm] container), and chill in the freezer for an hour. Transfer the tub to the refrigerator and use as needed, or slice and wrap with parchment paper into even ½-cup (114g) sticks.

To make the syrup, place the ginger, cinnamon and black pepper in a large saucepot. Whisking continuously to avoid clumping, slowly pour in the stout beer and maple syrup. Bring to a boil over medium heat. Turn the heat down to low, and simmer for 30 minutes uncovered. Chill in a bottle or an airtight container and use within 3 weeks.

To make the candied pecans, preheat the oven to 350°F (180°C, or gas mark 4). Mix all the ingredients together and distribute evenly on a parchment-covered sheet pan. Bake for 12 minutes, flipping the pecans halfway through to ensure even baking. Allow the pecans to cool and break up any large clusters. Store at room temperature.

To make the batter, whisk together the flour, baking powder, baking soda and salt in a mixing bowl. Make a well in the center of the dry ingredients, and add the maple syrup, soy milk, canola oil and vanilla extract. Whisk together to form a smooth batter.

Heat a skillet or griddle over medium heat. Lightly oil the pan with vegan butter. Ladle the pancake batter evenly, forming pancakes in any size you like. Sprinkle onto each circle of batter 2 to 3 tablespoons (15 to 23g) of bourbon pecans. Carefully flip the pancakes when bubbles start to appear close to the center and the edges start to brown lightly and lift away from the pan. Cook on the other side for the same amount of time.

Plate 3 or 4 pancakes per serving, top with a pat of the cardamom butter, a generous drizzle of the stout syrup, a sprinkle of bourbon pecans and a dash of cinnamon or powdered sugar.

Note:
You will want to make the cardamom butter in advance, so it can set up nicely in the refrigerator. Plan to make it the day before, so you can get a nice, pretty butter pat out of it on your hot steaming pancakes.

Bourbon Pecan Pancakes with Ginger Stout Syrup

Lemongrass Five Spice Seitan Sandwich

How to make Lemongrass Five Spice Seitan Sandwich Recipe - The Cinnamon Snail Recipe From Adam Sobel New York, Ny

Makes 3 Sandwiches

CURRIED CASHEWS:
4 cups (643g) raw cashews
1/4 cup (59ml) umeboshi plum vinegar
2 ripe medium tomatoes, quartered
1 small red onion, quartered
1/2 bunch cilantro (leaves and stems)
1 jalapeño chile, stemmed
1" (2.5cm) piece fresh ginger
3 tbsp (45ml) extra-virgin olive oil
2 tbsp (14g) sambar masala
1 tsp asafetida
4 tsp (20g) Thai red curry paste

LEMONGRASS FIVE-SPICE MARINADE:
1/4 cup (59ml) olive oil
2 stalks lemongrass, cleaned and roughly chopped
2 tbsp (29g) minced fresh ginger
1/2 cup (20g) chopped cilantro (leaves and stems)
2 tbsp (30g) Thai red curry paste
2 tbsp (14g) five-spice powder
1/4 cup (59ml) umeboshi plum vinegar
1 1/2 cups (355ml) water

SZECHUAN CHILI SAUCE:
1 cup (72ml) toasted sesame oil
3 tbsp (22g) red pepper flakes
2 tbsp (15g) black mustard seeds
1 tbsp (7g) chipotle powder
1/2 tsp ground cloves
1/2 tsp ground dried ginger
3 tbsp (45ml) agave nectar
1 cup (147g) tomato paste
1 cup (236ml) water

WASABI MAYONNAISE:
1 3/4 cups (385g) vegan mayonnaise (we like Vegenaise)
1/4 cup (29g) natural wasabi powder (we prefer Eden brand or Sushi Sonic)
1/4 cup (59ml) mirin
1 tbsp (15ml) nama shoyu (unpasteurized soy sauce)
1 tbsp (22g) brown rice syrup

SANDWICHES:
3 tbsp (45ml) olive oil
3 3/4 cups (568g) chopped seitan
1 wide French baguette
3 cups (120g) arugula

Method:
To make the cashews, place the cashews in a medium bowl. Put the plum vinegar, tomatoes, onion, cilantro, jalapeño, ginger, olive oil, sambar masala, asafetida and curry paste in a blender. Blend at high speed for 30 seconds. Pour the puree over the cashews. Mix briefly to distribute evenly. Allow the mixture to rest for 30 minutes.

Carefully spread the cashews and all the liquid on a single dehydrator tray with a teflex sheet. Dehydrate at 112°F (44°C) for 24 hours. Remove the teflex sheet, placing the cashews directly on the dehydrator screen. Continue to dehydrate for 24 more hours. These cashews can stay fresh for 2 months if stored in an airtight container.

To make the marinade, heat the olive oil in a small saucepan over a medium heat. Add the lemongrass and ginger, and sauté for 2 to 3 minutes, stirring until the ginger becomes fragrant and golden. Add the remaining ingredients and bring to a boil over medium-high heat. Cover the pot and turn off the heat. Allow the ingredients to steep and soften in the hot water for 15 minutes.

Pour the contents of the pot into a blender and blend at high speed for 45 seconds to form a smooth marinade. Chill the marinade until ready to use. The marinade will keep for up to 8 days in the refrigerator, and it also works well as a marinade for vegetables and tofu.

To make the chili sauce, heat the sesame oil in a small saucepan over medium heat. When the oil is hot, add the red pepper flakes, mustard seeds, chipotle powder, cloves and dried ginger and stir for 40 to 60 seconds until fragrant but not too dark. Place the fried spices and oil into a blender along with the agave nectar, tomato paste and water. Blend on high speed for 45 seconds to form a smooth, emulsified sauce.

To make the wasabi mayo, mix all the ingredients rapidly with a whisk until the mixture is smooth and free of lumps. This mayonnaise will stay fresh for up to 3 weeks when stored in an airtight container in the refrigerator and is great on many types of sandwiches.

To assemble the sandwiches, heat the olive oil in a pan or cast-iron skillet over medium heat. When the oil is hot, add the chopped seitan and sauté for 4 to 6 minutes, until the seitan is seared and golden brown in spots.

Pour ¾ cup (180ml) of the marinade onto the seitan and allow it to cook and soak in the marinade for another 2 minutes.

Cut the baguette into three 8- to 10-inch (20 to 25cm) portions and slice open. Toast the baguettes in a pan, cut-side down. Spread 2 to 3 tablespoons (30 to 45g) of wasabi mayo on each half of the baguette. Place 1 cup (40g) of the arugula on each bottom half of the baguette, followed by 1 ¼ cups (190g) of the cooked seitan, followed by 2 tablespoons (30ml) of the Szechuan chili sauce. Sprinkle each sandwich with ¼ to ⅓ cup (40 to 50g) of the curried cashews and cover with the top half of the baguette.

Lemongrass Five Spice Seitan Sandwich

Vegetarian Posole

How to make Vegetarian Posole Recipe - Guac N Roll Recipe From Benjamin Miller Austin, Tx

Serves 8 To 10

SPICE MIXTURE:
2 tsp (5g) paprika
1 tsp cayenne pepper
1/2 tsp oregano
2 bay leaves
1 tbsp (7g) garlic powder
1 tbsp (7g) onion powder
1 tbsp (7g) cumin
Pinch of black pepper
Pinch of ground cloves
Pinch of cinnamon
Salt to taste

POSOLE:
8 tomatillos
2 ears corn, shucked
1 tbsp (15ml) olive oil
2 tbsp (30g) butter
6 red potatoes, peeled and diced
6 carrots, peeled and diced
4 Anaheim peppers, seeded and diced
1 large jalapeño or 2 serrano peppers, seeded and diced
3 poblano peppers (also called pasillas), seeded and diced
4 small red peppers, seeded and diced
4 dried New Mexico or ancho chiles, to float in broth
4 cloves garlic, diced
1 medium white onion, diced
3 large shallots, sliced in half
Handful of cilantro, diced
Water
1 (32-oz [896g]) can hominy, drained
2 handfuls kale, chopped
1 avocado, sliced (optional)
Radish, sliced, for garnish
Queso fresca, for garnish

Method:
To make the spice mixture, combine all the ingredients in a bowl.

To make the posole, preheat the broiler. Peel and core the tomatillos. Place the tomatillos, top facing down, along with the corn on a baking sheet and broil until they are brown and black on top. Flip the corn and brown the other side, but not the tomatillos. Cut the kernels off the cob into a bowl. Dice the tomatillos and place in another bowl.

Heat the olive oil and butter in a large pot over medium-low heat. Add the potatoes, carrots, Anaheim peppers, jalapeño, poblanos, red peppers, New Mexico chiles, garlic, onion and shallots to the pot. Bring to a simmer over medium-high heat.

Add the diced tomatillos, cilantro and the spice mixture to the pot. Turn the heat up to high and stir the ingredients for about 5 minutes. Add water to barely cover the ingredients and bring to a simmer, but do not bring to a boil. Lower the heat to medium-low, stirring occasionally for about 20 minutes.

While the potatoes are still firm, add the hominy, kale and roasted corn kernels. Cook for no more than 5 minutes to keep all the vegetables firm.

Garnish each serving with the sliced avocado, sliced radish and queso fresca!

Vegetarian Posole

Beef and Bacon Chili With Corn Bread Waffles

How to make Beef and Bacon Chili With Corn Bread Waffles Recipe - Waffle Amore Recipe From Judy Vandoorne San Jose, Ca

Serves 10

CORN BREAD WAFFLES:
2 cups (473ml) water
2 cups (473ml) milk
1/2 lb (227g) high-gluten flour
1/2 lb (227g) fine cornmeal
2 tbsp (19g) instant yeast
5 1/2 oz (156g) salted butter, melted
4 oz (113g) lard, melted
1 tbsp (8g) powdered sugar
2 large eggs, separated

BEEF AND BACON CHILI:
10 slices thick-cut bacon, chopped
1 1/2 large white onions, chopped
1 1/2 cloves garlic, minced
2 1/2 lb (1134g) ground beef
2 tbsp (14g) chili powder
2 1/2 tsp (6g) cumin
2 1/2 tsp (6g) smoked paprika
1 tbsp (7g) cayenne pepper
2 1/2 tsp (13g) kosher salt
1 1/2 (14-oz [392g]) cans whole tomatoes
1 (12-oz [340g]) can tomato sauce
1 (12-oz [352ml]) bottle Mexican beer
2 tsp (10ml) Worcestershire sauce
1 1/2 (14-oz [392g]) cans chili beans
Sour cream, for garnish
Cheddar cheese, for garnish
Chopped scallions, for garnish

Method:
To make the waffles, in a large bowl, mix the water and the milk together with the high-gluten flour, cornmeal and yeast. Whisk well to get all the dry ingredients incorporated. Add the melted butter, lard and powdered sugar and stir to combine.

Place the egg whites in a separate mixing bowl. Add the egg yolks to the batter and whisk until the egg yolks become incorporated.

Beat the egg whites until medium-stiff peaks form. Fold the egg whites into the batter using a whisk. Let it rise at room temperature, punch down, let it rise again and punch down. Refrigerate overnight.

Add the batter to a waffle maker and cook according to the manufacturer’s directions until golden and crispy.

To make the chili, in a skillet over medium heat, cook the bacon until crispy and then pour off most of the bacon fat, reserving 2 tablespoons (30ml). Set the bacon aside. Cook the onion in the bacon fat until translucent, 5 to 6 minutes. Add the minced garlic and cook for an additional minute. Add the beef, breaking up any large clumps, and cook for 5 to 10 minutes, until it is no longer pink.

Put the beef and onion mixture in a large stockpot, add the bacon and dry spices and stir thoroughly. Add the tomatoes, tomato sauce, beer and Worcestershire sauce and stir. Bring to a boil over high heat and boil for 5 minutes, then reduce the heat to medium-low and let it simmer for 2 hours. A half hour before serving, stir in the beans.

Serve the chili in a bowl topped with the sour cream, Cheddar cheese and scallions. Enjoy with the corn bread waffles. (Don’t be shy about dipping them in the chili.)

Beef and Bacon Chili With Corn Bread Waffles

Spanish Pork Shoulder Chili

How to make Spanish Pork Shoulder Chili Recipe - The Chili Philosopher Recipe From Alex Kavallierou Los Angeles, Ca

Serve 4 To 6

Ingredients:
2 tsp (9g) corn oil
1 1/2 lb (680g) pork shoulder, cut into 1 1/2" (3.8cm) pieces
5 1/2 oz (156g) dry-cured Spanish chorizo
1 yellow onion, diced
1 red bell pepper or red Anaheim pepper, cored, seeded, and diced
1 1/2 tsp (4g) paprika (Spanish or Hungarian)
1 tbsp (12g) sugar
1 (750ml) bottle white wine or cider
1/2 tsp red pepper flakes
Water
4 cloves garlic, finely chopped
1 (14-oz [92g]) can Great Northern beans or cannelloni beans, drained
Salt and black pepper to taste
White vinegar to taste
2 to 3 tbsp (5 to 8g) chopped fresh parsley

Method:
Heat the oil in a large pot or Dutch oven over high heat. Brown the pork shoulder for 5 minutes on each side and set aside. In the same pot, fry the Spanish chorizo until it starts to brown and the oil turns a light orange. Set aside the chorizo with the pork.

Turn down the heat to medium-high. Cook the onion and pepper in the pot until they turn translucent, 5 to 6 minutes. Add the paprika, sugar and wine and simmer for 20 minutes, until the wine has reduced by a third.

Add the red pepper flakes, pork, chorizo and garlic and add water to cover. Put the lid on and cook for about 30 minutes. Add the beans and cook for another 30 minutes, or until the pork is tender. Do not overcook to where the pork disintegrates. Add the salt, pepper and white vinegar to taste.

Garnish each serving liberally with the parsley. Serve with crusty bread.

Spanish Pork Shoulder Chili

Watermelon Gazpacho

How to make Watermelon Gazpacho Recipe - Deli-Icious Recipe From Susan Tower Raleigh, Nc

Serves 8

Ingredients:
8 cups (1400g) chopped seedless watermelon
1 English cucumber, peeled, seeded and diced
1 red bell pepper, cored, seeded and finely diced
1 jalapeño, seeded and finely diced
1 shallot, minced
1/4 cup (10g) chopped fresh basil
1/4 cup (10g) chopped fresh mint leaves
3 tbsp (44ml) red wine vinegar
2 tbsp (278ml) extra-virgin olive oil
3/4 tsp salt (optional)
Sour cream, for serving
Pesto (here), for serving

Method:
Mix all the ingredients in a large mixing bowl. Reserve 3 cups (750g) and puree the rest of the mixture with an immersion blender or countertop blender until you have reached the desired consistency.

Mix in the reserved diced mixture. Top the soup with sour cream or my favorite, a drizzle of pesto (see here for Frencheeze’s Homemade Basil Pesto)!

Watermelon Gazpacho

Seafood Soup

How to make Seafood Soup Recipe - Fishey Bizness Seafood Co. Recipe From Dennis White Austin, Tx

Serves 6 To 8

Ingredients:
6 cups (1420ml) water
5 tbsp (75ml) tomato soup
1/4 cup (60g) shrimp base or
3 cubes shrimp bouillon
3 carrots, sliced
1/2 onion, diced
2 potatoes, cubed
2 stalks celery, sliced
2 tbsp (30g) salt
2 tbsp (30g) garlic powder
2 tbsp (30g) onion powder
2 tbsp (30g) black pepper
2 tbsp (30g) Cajun seasoning
2 tbsp (30g) tomato bouillon
1 lb (454g) shrimp, peeled and deveined
2 large fish fillets

Method:
In a large pot, add all the ingredients except for the shrimp and fish. Cook the potatoes and carrots for about 1 hour, until they become soft and tender. Once they have softened, add the shrimp and fish and cook for another 30 to 45 minutes.

Notes:
Dennis White sees cooking first and foremost as an expression of creativity, of taking something you like and finding a way to improve upon it. "Everything you do as a cook is pretty personal." The son of a shrimper of thirty-five years, Dennis spent weeks as a kid on a shrimp boat eating a fish soup made by the crew. This Seafood Soup is Dennis’s way of infusing the traditional Texas Caldo soup with a bit of his own history.

Seafood Soup

Butternut Squash and Apple Bisque

How to make Butternut Squash and Apple Bisque Recipe - Savor Soup House Recipe From Adam Dunn And Colleen Schroht Portland, Oregon

Serves 5

Ingredients:
1 large butternut squash
Olive oil, for coating
Water
1 large yellow onion, diced
4 tbsp (56g) butter
1 1/2 qt (1420ml) vegetable stock
8 oz (227g) apple butter
1/4 cup (61g) cream
2 tbsp (25g) packed brown sugar
Zest and juice of 1 lemon, or to taste
Zest and juice of 1 orange, or to taste
Salt and pepper to taste

Method:
Preheat the oven to 375°F (190°C, or gas mark 5). Halve and seed the butternut squash and place skin-side up on a baking pan. Coat the squash lightly with olive oil, add a dash of water to the pan and bake for 45 minutes; this helps separate the skin of the squash for easy peeling.

Sauté the diced onion in the butter in a medium pot over medium heat. Add the vegetable stock and apple butter and bring to a boil over medium-high heat.

Once the squash is done, scoop out the flesh and add it to a blender along with the onion mixture, cream, sugar, lemon and orange zests, salt and pepper. Add the lemon and orange juices to taste. Blend until all the ingredients are thoroughly smooth.

Notes:
On a cold winter day, nothing can spread that warm glow like a good bowl of soup. "This is a super simple comfort food that’s nice to come home to," says Adam Dunn. "It can be made relatively quickly, and it’s a great way to relax and warm up." Rich, creamy butternut squash is brightened up by sweet apple butter and citrus zest.

Butternut Squash and Apple Bisque

Simply Cauliflower Soup

How to make Simply Cauliflower Soup Recipe - Savor Soup House Recipe From Adam Dunn And Colleen Schroht Portland, Oregon

Serves 4

Ingredients:
1 large head cauliflower, trimmed
1 large yellow onion, diced
2 tbsp (30ml) olive oil
6 cloves garlic
1 1/2 qt (1420ml) vegetable stock
Salt and pepper to taste
Extra virgin olive oil, for drizzling

Method:
Remove the core and leaves from the cauliflower and chop into large chunks.

In a pot, sauté the onion in the olive oil over medium-high heat until translucent, 4 to 5 minutes. Add the garlic, turn down the heat to medium and sauté for 30 seconds. Next, add the vegetable stock and bring to a boil over medium-high heat. Add the cauliflower to the pot and cook for at least 30 minutes, until it has completely softened.

In a blender, puree the soup in batches until smooth, being careful to hold the lid with a pot holder. Season with salt and pepper to taste. Ladle into bowls. Top with cracked pepper and drizzle with extra-virgin olive oil.

Simply Cauliflower Soup

Big Ass Roast Beef Sandwich with Bechamel Cheese Sauce

How to make Big Ass Roast Beef Sandwich with Bechamel Cheese Sauce Recipe - Big-Ass Sandwiches Recipe From Brian Wood Portland, Oregon

Makes 15 To 20 Sandwiches

ROAST BEEF:
5 lb (2.3kg) chuck roast
3 tbsp (45g) salt
3 tbsp (45g) pepper
3 tbsp (22g) onion powder
3 tbsp (22g) garlic powder

BÉCHAMEL CHEESE SAUCE:
1 cup (99g) all-purpose flour
1/2 cup (113g) butter
2 qt (1.9l) milk
2 1/2 lb (1.1kg) Tillamook Cheddar cheese, shredded
Pinch of sea salt and freshly ground pepper

FRENCH FRIES:
15 russet potatoes
6 cups (1410ml) vegetable oil
Sea salt to taste
15 to 20 ciabatta rolls

Method:
To make the roast beef, preheat the oven to 225°F (107°C, or gas mark ¼). Season the chuck roast with salt, pepper, onion powder and garlic powder. Place in a roasting pan and cook the beef for 45 minutes to 1 hour, until it reaches an internal temperature of 120°F (49°C). Let it cool for 24 hours. When ready to serve, thinly slice 4 ounces (112g) of the roast beef per sandwich and grill to a final temperature of 145°F (63°C).

To make the béchamel cheese sauce, stir together the flour and butter in a saucepan over low heat. Add the milk and stir until you have a smooth consistency. Add the cheese and stir constantly for approximately 40 minutes, until you have a velvety fondue consistency. Add a pinch of sea salt and black pepper to taste.

To make the fries, hand cut the potatoes into fries ¼ inch (6mm) thick. Pour the oil into a deep pot or fryer to a depth of 4 to 5 inches (10 to 15cm) and heat to 350°F (177°C) on a deep-fat thermometer. Add the fries in batches and cook until three-fourths of the way done; strain from the oil and cool. Reserve the oil in the pot, adding more to reach the same level as needed.

When ready to assemble the sandwiches, bring the oil back to temperature and fry the French fries again until cooked to your preferred crispness, strain and season with salt to taste.

Slice a ciabatta roll down one side like a clamshell. Place 4 ounces (113g) of roast beef on the bottom of the bread and top with a handful of fries. Pour ½ cup (120ml) of béchamel cheese sauce over the fries, add a few more fries and roll everything up in sandwich paper.

Big Ass Roast Beef Sandwich with Bechamel Cheese Sauce

Sam's Famous Lobster Roll

How to make Sam's Famous Lobster Roll Recipe - Sam’s Chowdermobile Recipe From Lewis Rossman Half Moon Bay, California

Makes 4 Lobster Rolls

Ingredients:
2 whole 1 1/2-lb (680g) lobsters
1/2 cup (113g) butter, melted
4 brioche hot dog buns, sides trimmed
1 cup (60g) chopped celery

Method:
Bring a large pot of water to a boil and steam the lobsters for 12 minutes. Remove and cool the lobsters, and then remove all of the meat. Chop the meat into generous chunks and set aside.

Heat a sauté pan with 2 tablespoons (28g) of the butter and toast the sides of the buns. Remove the buns when they are light brown on both sides.

Add the remaining 6 tablespoons (84g) of butter, the celery and the lobster meat to the pan. Heat gently until warmed through, 1 to 2 minutes. Be careful not to overcook the mixture, or the meat will lose its moisture.

Divide the meat into 4 servings and stuff the buns with it.

Sam's Famous Lobster Roll

Crab A Hold Of Me

How to make Crab A Hold Of Me Recipe - Melts My Heart Recipe From Wes Isip San Jose, California

Makes 1 Sandwich

Ingredients:
1 (16-oz [454g]) can premium quality super or jumbo lump crabmeat (not imitation)
1 stalk celery, diced
1/4 red onion, diced
1 scallion, chopped
Old Bay seasoning to taste
Black pepper to taste
2 to 3 tbsp (28 to 41g) mayonnaise
Butter
2 slices of fresh sourdough bread
3 slices of mild Cheddar cheese
2 slices of tomatoes

Method:
Combine the crab, celery, red onion, scallion, Old Bay and black pepper in a small bowl and mix thoroughly. Add the mayonnaise and mix thoroughly again.

Place a skillet over medium-high heat. Butter one side of each slice of bread. Place both slices of bread buttered-side down onto the skillet. Add the cheese to both slices of bread. Scoop 4 ounces (112g) of the crab mix on top of the cheese on one slice of bread.

Place 2 slices of tomatoes directly on the pan and grill for a few seconds on each side. Place the tomatoes on the other slice of bread and toast for 3 minutes. Flip the slice of bread with the tomatoes onto the other slice of bread with the crab mix. Press down firmly and toast both sides for 2 to 3 minutes, until golden brown and crispy.

Crab A Hold Of Me

Crispy Meatloaf Sliders

How to make Crispy Meatloaf Sliders Recipe - WhipOut! is American comfort food done the high end artisanal way. A self-proclaimed perfectionist, Rob John hired chef Brett Downey to meet his high standards. The Crispy Meatloaf Slider takes a Norman Rockwellian dish meatloaf breads it, fries it and serves it with a garlic aioli and onion jam. Everything from the ketchup to the pickles is made from scratch!

Makes 10 Sliders

DILL PICKLES:
2 lb (907g) pickling cucumbers with thin skins
4 tsp (20g) salt
3 cups (710ml) white wine vinegar
2 cups (383g) granulated sugar
1/2 cup (118ml) water
1 head garlic, halved horizontally
1 bunch of fresh dill
1 tsp dill seeds

KETCHUP:
1 large white or yellow onion, diced small
2 tbsp (30ml) oil
4 cloves garlic, minced
1 (28-oz [794g]) can whole peeled tomatoes
1 tbsp (3g) chopped fresh thyme
2 cups (473ml) apple cider vinegar
2 cups (383g) granulated sugar
4 bay leaves
2 tbsp (14g) mustard powder
2 tbsp (30g) finely ground black pepper
2 tbsp (12g) finely ground allspice
Kosher salt to taste

FLAVOR BASE:
4 oz (113g) ground (or finely chopped) bacon
1 small onion, finely diced
1 stalk celery, finely diced
1 large carrot, finely diced
2 tbsp (30ml) Worcestershire sauce
2 tbsp (25g) packed brown sugar
1 cup (251g) ketchup
1 tbsp (15g) finely ground pepper
1 tbsp (3g) chopped fresh thyme
1 tbsp (15g) kosher salt

Method:
To make the dill pickles, slice the cucumbers to the desired thickness. In a large bowl, toss the sliced cucumbers in 1 teaspoon of the salt and allow to rest for at least 1 hour in the fridge. Drain thoroughly and place in a heatproof bowl. In a large pot over high heat, whisk together the vinegar, sugar, water, garlic, fresh dill, dill seeds and the remaining 1 tablespoon (15g) salt. When the brine comes to a boil, pour over the sliced cucumbers. Allow to sit overnight before packaging into a sealed container. Keeps for 3 to 4 weeks.

To make the ketchup, caramelize the onion with the oil in a large stockpot over medium heat for 15 to 20 minutes. Lower the heat, add the garlic and stir for 30 seconds. Add the tomatoes, thyme apple cider vinegar, sugar, bay leaves, mustard powder, black pepper, allspice and kosher salt. Simmer for 4 to 5 hours, stirring occasionally. Remove from the heat and cool completely. Blend the ketchup in small batches in a food processor until it becomes smooth. Add salt to taste.

To make the flavor base, brown the bacon in a large heavy-bottomed stockpot. After the bacon is browned and there’s a good amount of fat, lower the heat, remove the bacon and reserve the fat. Add the onion, celery and carrot to the fat and cook until softened, 10 to 15 minutes. Add the bacon and Worcestershire, brown sugar, ketchup, pepper, thyme and salt and simmer for 30 minutes, until thickened. Remove from the heat and cool thoroughly.

To make the garlic aioli, coarsely chop the garlic and blend in a food processor or blender until it becomes a fine paste. Add the egg yolks, lemon juice, salt and Dijon mustard. Continue to blend slowly until it is light in color and frothy. Slowly drizzle in the oil in a thin stream. If the mixture gets too thick and does not form a smooth sauce, add the water. Blend until all the vegetable oil is incorporated. Set aside until ready to use.

GARLIC AIOLI:
1 head garlic, cloves separated and peeled
2 egg yolks
Juice of 1 lemon
1 tsp salt
1 tsp Dijon mustard
3 cups (710ml) vegetable oil
2 tbsp (30ml) cold water

ONION JAM:
2 tbsp (30ml) vegetable oil
5 large white or yellow onions, thinly sliced
Splash of apple cider vinegar
2 tbsp (24g) granulated sugar
2 tbsp (30ml) Worcestershire sauce
Kosher salt and freshly ground pepper

MEAT MIXTURE:
2 lb (907g) ground beef
3 eggs
2 cups (241g) fine bread crumbs
1 tbsp (10g) minced garlic

2 tbsp (30ml) Worcestershire sauce
1 tbsp (15g) kosher salt
2 tsp (10g) finely ground pepper

BREADING:
2 cups (199g) all-purpose flour
6 eggs beaten with 1 cup (236ml) water
2 cups (241g) panko bread crumbs
6 cups (1410ml) canola oil
10 small French rolls, split and toasted

Method:
To make the onion jam, add the oil and onions to a very hot, heavybottomed pot. As the onions wilt and release their water, stir occasionally. When all the liquid is evaporated and the onions are like tar and dark, 30 to 45 minutes, add the vinegar, sugar and Worcestershire. Stir in salt and pepper to taste. Set aside until ready to assemble. Preheat the oven to 375°F (190°C, or gas mark 5).

To make the meat mixture, combine all the ingredients very thoroughly in a bowl set over another bowl of ice to keep the mixture cold. Add the cold flavor base and continue to mix until completely incorporated.

Lay out a 2-foot (61cm) sheet of aluminum foil, and on top of that a 2-foot (61cm) sheet of ovenproof parchment paper. Form the meatloaf into a log, and place lengthwise on the bottom quarter of the sheets of foil and parchment. Carefully roll the log, making sure to snugly wrap the meatloaf, not leaving any air pockets. Pinch the ends at the edges of the log, and twist tightly to form a uniform log. Place on a rack on top of a sheet pan to catch the drippings.

Bake for 1 ½ hours, or until a thermometer inserted into the middle of the log reads 165°F (74°C). Cool the log in an ice bath and slice into disks 1- inch (2.5cm) thick.

To make the breading station, in 3 separate pans, lay out the flour, beaten eggs and water and panko. First, coat the disks in the flour, then the egg and finally in the panko. Lay the finished meatloaf disks on a tray until ready to fry.

Pour the oil into a deep pot or fryer to a depth of 4 to 5 inches (10 to 15cm) and bring to 350°F (177°C) on a deep-fat thermometer. Fry the meatloaves for 5 minutes, until golden and crispy on the outside.

Assemble the sliders with the fried meatloaf, garlic aioli, ketchup, onion jam and a slice of dill pickle on each roll.

Crispy Meatloaf Sliders

Smoked Pork Loin Sandwich on Rosemary Focaccia

How to make Smoked Pork Loin Sandwich on Rosemary Focaccia Recipe - Rue Chow Recipe From Jarett And Rachel Eymard New Orleans, La

Makes 4 To 6 Sandwiches

ROSEMARY FOCACCIA:
2 1/4 tsp (7g) rapid-rise yeast
8 tsp (32g) sugar
2 tsp (10g) salt
3 cups (710ml) warm water
6 1/4 cups (621g) all-purpose flour
1/4 cup (60ml) olive oil
2 tbsp (5g) chopped fresh rosemary
Salt and pepper to taste

SMOKED PORK LOIN:
1/4 tsp red pepper flakes
1 tsp Italian herbs
Salt and pepper to taste
1 lb (454g) pork loin

CREOLE MAYONNAISE:
1/2 cup (110g) mayonnaise
1/4 cup (63g) Creole mustard
2 tbsp (29g) melted butter
1/2 bunch scallions, minced
2 tbsp (28g) butter
1 sweet onion, sliced and grilled
1 cup (341g) mixed greens

Method:
To make the focaccia, mix the yeast, sugar, salt and water in a large bowl with a whisk and allow it to sit for 5 to 10 minutes. Add the flour and mix well. Put the dough in a lightly oiled bowl and let it rise until it doubles in size, about 40 minutes.

Lightly oil a half-sheet pan and spread the dough out in the pan. Gently press your fingers into the dough to make divots throughout. Let the dough rise again for 40 minutes, until it doubles in size.

Preheat the oven to 450°F (230°C, or gas mark 8). Brush the dough with the olive oil, and sprinkle with the rosemary, salt and pepper, in that order. Bake for 15 minutes, until golden brown.

To make the pork loin, combine the red pepper flakes, herbs, and salt and pepper in a small bowl. Rub all over the pork loin. Char-grill the pork loin over high heat to achieve nice grill marks. When the smoker has reached 250°F (121°C), add the pork and cook for about 3 ½ hours or until the internal temperature is 155°F (68°C). Remove from the smoker and let cool.

To make the mayonnaise, mix the mayonnaise, Creole mustard, butter and scallions in a bowl and set aside.

Slice the bread into squares and split it down the middle. In a hot skillet, melt the butter. Add the bread and toast for 1 to 2 minutes, or until golden brown. Put a generous portion of the Creole mayonnaise on both sides of the bread. Thinly slice the pork loin and put 4 or 5 slices on the sandwich, then add the grilled onion and mixed greens.

Smoked Pork Loin Sandwich on Rosemary Focaccia

Porchetta Sandwich with Pimento Cheese

How to make Porchetta Sandwich with Pimento Cheese Recipe - Porchetta Recipe From Chefs Matthew Hayden And Nicholas Crosson Durham, Nc

Makes 12 To 14

PORCHETTA:
3 tbsp (45g) black pepper, freshly ground
3 tbsp (23g) fennel seed, freshly ground
1/4 cup (60g) kosher salt
6 lb (3kg) boneless pork Boston butt
1/2 cup (10g) chopped fresh rosemary
1/2 cup (10g) chopped fresh sage
1/4 cup (10g) chopped fresh thyme
1/4 cup (40g) chopped garlic

PIMENTO CHEESE SPREAD:
8 oz (227g) cream cheese
16 oz (454g) sharp Cheddar cheese
3 tbsp (22g) smoked paprika
1/2 cup (85g) chopped roasted pimentos or roasted red peppers
3 tbsp (45ml) Frank’s RedHot Sauce
1/4 cup (55g) mayonnaise
3 cloves garlic, minced
1 tsp Worcestershire sauce
28 slices ciabatta bread, 2 slices per sandwich
14 oz (392g) sautéed onions
1 3/4 cups (415ml) canola oil

Method:
To make the porchetta, rub the black pepper, fennel seed and salt onto the pork. Cover and let rest overnight in the refrigerator.

Preheat the oven to 350°F (180°C, or gas mark 4). Mix the rosemary, sage, thyme and garlic together in a small bowl and rub it into the pork. Place the pork into a deep roasting pan and add any excess herbs to the pan. Cover with foil and place in the oven for 4 hours, or until the internal temperature reaches 170°F (77°C).

Turn down the oven temperature to 250°F (120°C, or gas mark ½) and cook for 30 minutes. Remove from the oven and allow to rest for 1 hour in the liquid that has rendered out.

To make the pimento cheese spread, combine the cream cheese, sharp Cheddar cheese, paprika, roasted pimentos, hot sauce, mayonnaise, garlic and Worcestershire sauce in a stand mixer with a paddle attachment. Mix on medium speed until all the ingredients are evenly incorporated.

Slice the porchetta and place a generous amount on one slice of the ciabatta. Top with the sautéed onions. Add an even layer of pimento cheese on the other slice of ciabatta.

Heat a nonstick skillet over medium-low heat, add 2 tablespoons (30ml) canola oil, place the sandwich in the pan and cook for 2 to 3 minutes on each side, until golden brown.

Porchetta Sandwich with Pimento Cheese

Yolko Ono

How to make Yolko Ono Recipe - Fried Egg I’m in Love is known for serving up playfully named, blue collar, egg centric breakfast sandwiches to Portland, Oregon, city dwellers. Former bandmates Jace Krause and Ryan Lynch both left corporate careers to dream up ever innovative sandwiches to brighten any morning. Made with pesto and homemade sausage, the Yolko Ono is one of their signature items. And don’t worry, this sandwich won’t be breaking up their food cart team anytime soon.

Makes 6 Sandwiches

PESTO:
1 cup (44g) basil leaves, rinsed and dried
1/2 cup (90g) shredded Parmesan cheese
1 cup (80ml) extra-virgin olive oil
1/4 cup (31g) pine nuts
1 tbsp (10g) minced garlic
1/2 tsp sea salt
Pinch of black pepper

SAUSAGE:
1 yellow onion
1 tsp yellow mustard
1 tsp paprika
1 tsp minced garlic
Pinch of sea salt
Pinch of dried oregano
Pinch of black pepper
1 lb (454g) raw ground pork sausage
1 to 2 tbsp (14 to 28g) butter
6 slices fresh sourdough bread
(use a large, wide loaf)
3/4 cup (75g) Parmesan cheese
6 eggs
Pinch of black pepper
Pinch of cayenne

Method:
To make the pesto, pack the basil in a food processor, then add the Parmesan, olive oil, pine nuts, garlic, salt and pepper. Let the ingredients blend for 30 to 45 seconds, then scrape any bits from the side and blend for another 30 seconds. Let it rest for a minute, and then blend again for another 30 seconds, until smooth.

To make the sausage, puree the onion in a small food processor and place in a bowl. Add all the ingredients, except the sausage, and stir until blended. Put the sausage in a large mixing bowl and break it up into small pieces. Then add the onion puree and use your hands to blend the mix into the sausage. The puree should be blended evenly with the sausage and you should see no clumps. Form the sausage into balls and place on a dinner plate or small baking pan. You should be able to form 6 balls, slightly bigger than a golf ball. Be sure to roll and form the balls tightly.

Place a cast-iron griddle or large pan over medium heat. Melt the butter in a small dish in the microwave. Use a basting brush to spread the butter down the center of the bread slices. Place the buttered-side down on the griddle. Add a heaping tablespoon (15g) of the pesto to the bread and use a spatula to spread the pesto to evenly cover all the bread, right up to the edges. Sprinkle as much Parmesan as you desire on top of the pesto. At the cart, we typically use about 2 tablespoons (12.5g) on each sandwich.

Take a sausage ball and place on the griddle or a separate large pan. Use a strong metal spatula to press the ball into a patty. You will be covering one half of the bread with this patty, so match the patty size to the bread.

Use your basting brush to spread a thin layer of butter on the griddle, and crack the egg on it. Sprinkle a small pinch of black pepper and cayenne on the egg.

Check the sausage patty and cook for 3 to 4 minutes on each side, until it has char on it. When the whites of the egg start turning opaque, flip the egg. Let the sausage and egg cook for about 2 minutes after flipping. Then place the sausage on one half of the bread and top it with the egg. Use a knife to cut the bread in half and fold it over to create a sandwich. Your bread should have a nice brown toasted mark down the center.

Yolko Ono

Grilled Chicken Cordon Bleu Sliders

How to make Grilled Chicken Cordon Bleu Sliders Recipe - "Chicken Cordon Bleu is one of those forgotten dishes," Dannielle Judie reminisces. "When that style first came out everyone ate it, but now you don’t see it as much anymore." Which is a shame because we feel the combination of thin-sliced ham, juicy chicken and melted Gruyère cheese is more than enough to earn the title "Cordon Bleu" or "Blue Ribbon." Luckily, Dannielle is around to revive and update this classic recipe by making it into sliders and adding a touch of Louisiana with a piquant Creole aioli.

Makes 16 Sliders

CREOLE MUSTARD AIOLI:
1/2 cup (125g) Creole mustard or spicy mustard
1/2 cup (110g) mayonnaise
2 tbsp (30ml) olive oil
1 tbsp (15ml) fresh lemon juice
2 cloves garlic, minced or grated
1/4 tsp Creole seasonings
1/4 tsp cayenne pepper
1 cup (235ml) Worcestershire sauce
2 tbsp (30ml) olive oil
1 tbsp (15g) kosher salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
4 boneless, skinless whole chicken breasts
16 slices premium deli ham
16 slices Swiss or Gruyère cheese
16 Hawaiian rolls, mini buns or slider buns

Method:
To make the aioli, in a medium bowl, add all the ingredients and whisk together until well incorporated. Cover and refrigerate for 30 minutes to 1 hour before using.

In a large bowl, add the Worcestershire sauce, olive oil, salt, black pepper, cayenne pepper, cumin, garlic powder and onion powder. Whisk vigorously until all the ingredients are well blended to make a marinade.

Split the chicken breasts in half and rinse. Add the chicken to the marinade, cover and marinate for at least 30 minutes. Drain the chicken and discard the marinade.

Apply nonstick spray on a rectangular grill pan or grill pan skillet and heat over medium-high heat. When the pan begins to lightly smoke, place the chicken on the hot grill pan, being careful not to crowd the meat. After about 5 minutes of searing, the meat will show dark grill marks. Turn the chicken over to the other side and repeat.

After about 3 minutes of cooking, place the ham slices over the chicken, followed by the cheese slices on top of the ham. Continue to cook for about 3 minutes, until the cheese is melted. Make sure the chicken is fully cooked before serving.

Warm the sliced buns on a griddle or pan until toasty. Spread the Creole mustard aioli on the top bun. Cut the chicken in half to fit and place on the bottom bun. Top the chicken with more aioli.

Grilled Chicken Cordon Bleu Sliders

Philly Steak N Eggs Sammy

How to make Philly Steak N Eggs Sammy Recipe - Phil’s Steaks Recipe From Jim Drew, J.J. Jensen, And Kevin And Mia Mcconnell New York, Ny

Makes 1 Cheesesteak

Ingredients:
4 oz (113g) tenderloin or rib-eye beef
1/4 small onion
1 tbsp (15ml) canola oil
Salt and pepper to taste
Paprika to taste
2 eggs
Butter
2 slices white American cheese
6" (15cm) Italian hoagie roll

Put the beef in the freezer for 30 minutes to get it really cold before slicing. Use a mandoline or a very sharp knife to slice the beef very thin.

Dice the onion and sauté in a skillet with canola oil for 5 to 10 minutes, until golden, but do not caramelize the onions. Remove the onions from the pan and set aside.

Add the beef to the pan and sprinkle with salt, pepper and a little paprika. Cook the beef for 3 to 4 minutes, or until there is no pink color left. Once done cooking, chop the beef into smaller pieces and mix with the sautéed onions. Remove from the heat and set aside.

Scramble the eggs with a little butter. Add the beef and onion mix to the scrambled eggs and mix together. In the pan, form the beef, onions and eggs mixture into the shape of your hoagie roll. Lay the cheese slices on top of the mixture, allowing them to melt completely. Place your hoagie roll over the mixture for 10 seconds.

Take a spatula and slide it under the beef, while holding the hoagie roll in the other hand, and flip it over.

Philly Steak N Eggs Sammy

Whiz Wit Classic Philly Cheesesteak

How to make Whiz Wit Classic Philly Cheesesteak Recipe - Phil’s Steaks REcipe From Jim Drew, J.J. Jensen, And Kevin And Mia Mcconnell New York, Ny

Makes 1 Cheesesteak

Ingredients:
8 oz (227g) tenderloin or rib-eye beef
2 tbsp (30ml) canola oil
1/2 small onion, diced
Salt and pepper to taste
Paprika to taste
2 oz (57g) Cheez Whiz
10" (25cm) Italian hoagie roll

Method:
Put the beef in the freezer for 30 minutes to get it really cold before slicing it. Use a mandoline or a very sharp knife to slice the beef very thin.

Heat the canola oil in a small skillet, add the onion and sauté until golden, but do not caramelize, 5 to 10 minutes. Remove the onions from the pan and set aside.

Add the beef to the pan and sprinkle with salt, pepper and a little paprika. Cook the beef for 3 to 4 minutes, or until there is no pink color left. Once done cooking, chop the beef into smaller pieces and mix with the sautéed onions.

Warm the Cheez Whiz over low heat.

Slice open your hoagie roll but do not cut through it. Spread the hot Cheez Whiz liberally on both inside halves of the split hoagie.

In the pan, form the beef and onion mix into the shape of your hoagie roll. Place the hoagie roll Whiz-side down onto the beef and onions mix. Let it sit for 10 seconds.

Take a spatula and slide it under the beef, while holding the hoagie roll in the other hand, and flip it over.

Whiz Wit Classic Philly Cheesesteak

The Matador Sandwich

How to make Matador Sandwich Recipe - Paul Inserra has a lifetime of restaurant experience under his belt. Waiting tables and cooking food have been his tickets to independence and travel ever since he was a teen. "I love the adrenaline, organized chaos and frenetic energy of working in a restaurant," he says. Now he has a kitchen he can call his own on the American Meltdown food truck. His main focus is grilled cheese sandwiches. Melty, gooey cheese sandwiched between hot, crusty bread is quite possibly the simplest recipe for pure satisfaction. Paul uses this combination as a springboard for his innovative, surprising melts. The Matador adds a Mediterranean twist to the classic grilled cheese with flavors of roasted bell peppers, almonds and garlic.

Makes 4 Sandwiches

ROMESCO SAUCE:
6 red bell peppers
1 cup (236ml) olive oil
1/2 cup (80g) whole cloves garlic
1/4 cup (59ml) lemon juice
1 cup (170g) roasted, salted almonds
Salt and pepper to taste

Butter:
8 slices sourdough bread
1 cup (120g) grated manchego cheese

Method:
Preheat the oven to 475°F (240°C, or gas mark 9). Slice the peppers in half or quarters, discarding the seeds and stems. Place the peppers directly on the rack with a baking sheet underneath to catch the drips and roast until their edges start to blacken, 12 to 15 minutes.

While the peppers are roasting, place the olive oil and garlic into a pot and bring to a simmer over medium-low heat. Cook until the garlic cloves are a light caramel brown, approximately 15 minutes. Remove the garlic and set aside, reserving the oil in the pot.

In a food processor, add the bell peppers, lemon juice, almonds, garlic and 1/2 cup (120ml) of the olive oil used to cook the garlic and puree. If the mixture is too thick, add more olive oil and lemon juice 1 tablespoon (15ml) at a time. Add salt and pepper to taste.

Butter one side of each slice of bread. Spread the romesco sauce on 4 slices of the bread (non-buttered side) and top with ¼ cup (30g) of the manchego cheese. Top with the remaining slices of bread, buttered-side up. Toast the sandwiches for 2 to 3 minutes on each side in a medium pan over medium heat until each side is golden and crispy.

The Matador Sandwich

Beer N’ Bacon Melt

How to make Beer N’ Bacon Melt Recipe - Paul came up with the idea of making melts during evenings spent with friends. In his experience, no one who came over for dinner would ever turn down a freshly made melt. Bread and cheese? What’s not to love? In this sandwich, Paul takes it even further by adding two more well loved ingredients: beer and bacon. The Beer n' Bacon Melt is the culmination of all these ingredients coming together to form a perfect storm of heavenly tastes. "People will travel long distances for this," says Paul. "We've had people tell us they drove from Maryland or Greensboro, North Carolina, just to taste this." We can see why.

RAREBIT:
1 tbsp (14g) butter
1 tbsp (6g) all-purpose flour
12-oz (355ml) bottle dark beer
(Guinness, stout, porter)
2 tbsp (30ml) Worcestersh ire sauce
2 tbsp (31g) Dijon mustard
1 tsp Sriracha
1 ½ tbsp (24ml) Frank’s RedHot Sauce
1 lb (453g) sharp Cheddar cheese

MELT:
12 slices bacon
2 tbsp (29g) butter
8 slices sourdough bread
4 slices Cheddar cheese
Handful sharp arugula

Method:
To make the rarebit, over medium heat, add the butter and flour and stir to make a roux. Continue stirring until the roux has thickened and is a blond color. Do not overcook the roux and let it become dark. Add the beer, Worcestershire, mustard, Sriracha and hot sauce in increments and mix well. Start mixing in the cheese and stir constantly. Once all the cheese is mixed in, let the rarebit cool in the refrigerator.

To make the melt, cook the bacon in a skillet over medium heat for 4 to 5 minutes, until crispy and then set aside. Generously butter the outsides of each bread slice. Spread the rarebit on the non-buttered sides, add a slice of cheese and top with a slice of bread, buttered-side up. Once the sandwich is golden and crispy on both sides, open it up and add the arugula and 3 slices of bacon.

Beer N’ Bacon Melt

Fried Chicken Sandwich with Fennel Slaw

How to make Fried Chicken Sandwich with Fennel Slaw Recipe - Zak Silverman adds his own flair to this fried chicken sandwich by incorporating the wonderfully aromatic fennel plant. "We start by brining the chicken, resulting in a final product that is perfectly juicy, salty and a little sweet," he explains. "As the chicken fries, the fennel seed in the breading starts to toast and releases a ton of flavor."

Makes 12 Sandwiches

Ingredients:
5 boneless, skinless chicken breasts

BRINE
2 qt (2l) water
1 cup (128g) granulated sugar
1/4 cup (50g) packed brown sugar
1 cup (161g) salt
1 tbsp (15g) black pepper
1/4 cup (30g) chopped fennel

FENNEL SLAW:
1 head green cabbage
1 bulb fresh fennel
3 large carrots
1 bunch of dill

JALAPEÑO BUTTERMILK SLAW DRESSING:
3 to 5 jalapeños
1 to 2 cups (220 to 440g) garlic aioli or mayonnaise
1 to 2 cups (236 to 473ml) buttermilk
1 tbsp (15g) black pepper

FOR DREDGING AND FRYING:
2 qt (2l) canola oil
1/2 cup (50g) all-purpose flour
3 tbsp (45g) salt
3 tbsp (45g) black pepper
1/4 cup (30g) whole fennel seed
1/4 cup (30g) ground fennel seed
3 tbsp (22g) paprika
1/2 cup (11g) ground cornflakes
3 large eggs
1 cup (79ml) water
12 brioche buns

Method:
Cut the chicken breasts into sandwich-size pieces.

To make the brine, pour the water into a container large enough to hold the chicken. Add the sugars, salt, black pepper and fennel. Stir the ingredients until the sugars and salt dissolve. Add the chicken and allow to sit overnight in the refrigerator.

To make the slaw, remove the outermost leaves from the green cabbage head, cut out the core and slice it into pieces that will fit into the feeder of a food processor. Use a rotating slicing attachment to shred the cabbage and fennel. If you don’t have a food processor or a slicing attachment, slice the cabbage and fennel very thinly with a knife. Switch to a grating attachment for the food processor and shred the carrots. If you don’t have a food processor, use a manual grater. Chop the dill roughly and mix all the ingredients together in a large bowl.

To make the dressing, de-seed the jalapeños and puree them in a food processor. If you don’t have a food processor, you can use a blender or dice them extremely fine. Stir together equal parts aioli and buttermilk, the pureed jalapeños and the black pepper until combined. Set aside.

Preheat the oven to 300°F (150°C, or gas mark 2) and fill a large pot with frying oil. Heat the oil to 325°F (163°C) on a deep-fat thermometer. Set a cooling rack over a baking sheet

Remove the chicken from the brine and spread out on a parchment-lined baking sheet. Bake the chicken for about 10 minutes. The inside should no longer be pink, but still very moist.

While the chicken cools, set up a breading station. Mix the flour, salt, pepper, both fennel seeds, paprika and cornflakes in a large bowl. Crack the eggs into a second bowl, add the water and scramble the eggs.

Just before frying, dip each piece of chicken thoroughly in the egg mixture. Generously coat the chicken in the flour mixture. Transfer to another bowl for the finished chicken.

Fry the chicken for 1 to 2 minutes, until the crust is golden and crispy and the inside of the chicken is hot.

Just before serving, dress the slaw generously. Load the bottom bun with the slaw, add a piece of chicken and then add a little more dressing on top to the make the top bun stick.

Fried Chicken Sandwich with Fennel Slaw