Stanley Tucci's Favorite Panini

 By: The Food Hunter

 

On an episode of the Desert Island Dishes podcast, host Margie Nomura asked Stanley Tucci what his favorite sandwich was, to which Tucci exuberantly replied, “I love all sandwiches!”  Tucci went on to share that one sandwich, in particular, holds his favorite spot, and that is his twist on the infamous grilled cheese.

It should come as no surprise that Tucci’s version of this American classic uses authentic Italian ingredients. I wouldn't have expected anything less from the Italian sex symbol. 

If you want to recreate his favorite sandwich at home Tucci suggests using mozzarella, dry-cured salted ham (aka prosciutto) and fresh basil or pesto (or both).

Stanley Tucci's Favorite Cheese Panini

Ingredients

3-4 pieces of thinly sliced prosciutto
3 slices fresh mozzarella cheese
fresh basil or pesto or both
2 slices artisan bread
butter or olive oil for bread

Decide if you want to use butter or oil. My preference is butter. Coat one side of your bread slices with pats of butter and place face down on a heated griddle or flat pan.

Top each piece of bread with prosciutto and mozzarella. Lastly, top with either piece of fresh basil or a drizzle of pesto or maybe both…it is up to you. Top the sandwich with the other slice of buttered bread and cook. After a few minutes, carefully flip and cook the other side.

Once the cheese has melted, remove the sandwich from the pan, slice it in half and serve.

Recreate The Bear's Italian Beef Sandwich at Home

By: The Food Hunter

 The infamous sandwich has risen in popularity thanks to the FX show "The Bear."  The Bear follows fictional chef, Carmen “Carmy” Berzatto (Jeremy Allen White), from the Northern California fine dining world, to Chicago to run his family's sandwich shop—The Original Beef of Chicagoland—after a heartbreaking death in his family. 

Worlds away from what he’s used to, Carmy must balance the soul-crushing realities of small business ownership, his strong-willed and uncooperative kitchen staff and his strained familial relationships, all while grappling with the impact of his brother’s suicide.

Fans that want to recreate their own versions of the signature Chicago Italian Beef Sandwich, at home can follow the recipe below. The overstuffed soft roll of sliced beef served au jus is amazing.

 

Chicago Italian Beef Sandwich
Recipe by Courtney Storer & Matty Matheson 

 
4 lb top sirloin or top round
2 Tbsp dried oregano
1.5 Tbsp garlic powder
1.5 Tbsp onion powder
1.5 Tbsp dried basil
1.5 Tbsp chili powder
1 Tbsp pepper
½ cup salt
1 quart grapeseed oil
2 quart beef stock
2 whole heads garlic
2 large carrots
2 quartered onions
1 whole stalk celery
1 quart mild Giardinara
5 green bell peppers
sandwich rolls

Trim fat from beef and set aside, you can always use it as the fat base if you have a food processor but if you don’t, cover the base of your pan with grapeseed oil.

Season beef with salt and pepper. In a large rondeau heat grapeseed oil under medium / high heat. Sear beef on all sides to brown.

 
Once browned, remove beef and rest on a half sheet tray with a cooling rack. Deglaze pan with your aromatics – the rough chopped, skin on, carrots, celery and garlic and stir with a wooden spoon to melt. Once all the fond has come up from the pan, deglaze with beef stock and stir. Mix in dried herbs, bouillon, and seasonings.

 
Add beef back in with the torn or sliced green peppers, just make sure to remove all the seeds. Cook in oven set at 350 degrees for 1 hour. Checking internal temp to 140 degrees.
Once your beef has cooked, take it out and let it rest until cool.

 
Remove your peppers from the jus and place in to another large pot that is on very low heat, then strain your liquid to remove all the onions, celery, carrots, and garlic. Taste for seasoning and add salt if necessary.

 
Once the beef has fully cooled and rested, thinly slice the beef about half an inch thickness if you can and place it all back in the jus with the peppers.

 
Get all your buns ready to start building! 

 

Slice your bun in half and take a tong-full of your beef, lay it in gently, then stuff one of the peppers in there and top with your giardinara. Dip each corner into the jus and wrap up your sandwich in parchment or wax paper.

Philly Roast Beef Sandwich

By: The Food Hunter

There's more to Philly sandwich options than the cheese-steak. There's the equally well-known Italian hoagie, the roast pork Italiano and the classic roast beef. Served on a soft roll, dripping with beef "gravy" and melting provolone cheese, you can't beat the taste of this Philly favorite.

Philly Roast Beef Sandwich
3 onions, sliced thin
3 carrots, sliced
4lb top round beef
4 tablespoons flour
4 soft rolls
4 slices provolone cheese

Add onions and carrots to a roasting pan. Season beef with salt and pepper and pat with 2 tablespoons of flour. Place in roasting pan over vegetables and cook at 275 until the meat reaches 140 degrees.

Remove meat from pan. Add the rest of the flour and about a cup of water to the juice that is in the pan. Cook until thickened. Strain pressing vegetables with the back of a spoon to extract the juices from them. Season "gravy" with salt and pepper.

Slice meat thin and serve in a roll topped with "gravy" and provolone cheese.

Classic Reuben Sandwich

By: The Food Hunter

The Reuben sandwich was a favorite of mine growing up and something I would order whenever we went out for lunch. Maybe it was because my mom never made them at home; but most likely it was the fact that the sandwich came piled high with meat, sauerkraut and oozed with Russian Dressing.

It's been years since I've had a Reuben, but recently this classic sandwich has been on my mind. So with homemade sauerkraut from the local butcher and fresh rye bread from the German bakery I decided now was as good a time as ever to recreate them at home.

Classic Reuben Sandwich

For the Sandwich
butter, softened
4 slices rye bread
4 slices Swiss cheese
1/2 lb corned beef brisket, thinly sliced
1/4 lb sauerkraut
Russian Dressing, (recipe below)

Butter one side of two slices of bread, and place the slices buttered-side down. Spread Russian dressing on both pieces. Top each with sauerkraut, Swiss cheese, and corned beef. Top with the remaining bread slices; butter the side facing out.

Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Use a cast iron pan to gentle press the sandwiches.


For the Russian Dressing
1 cup mayonnaise
1/4 cup ketchup
2-3 dashes Worcestershire sauce
Salt, to taste
1/8 cup dill relish

Mix all ingredients together and adjust to taste.

Dinner In A Movie: Chef

By: The Food Hunter

The movie Chef tells the story of a chef at a prestigious Los Angeles restaurant that quits his job, moves to Miami, rediscovers his love for Cuban cuisine, reconnects with his ex-wife, launches a food truck business and invites his young son to join him. The venture allows him to reignite his passion for cooking and his zest for life and love.

But the real star of the movie is not the chef as much as the Cubano sandwich that plays a continuous role throughout. On the road trip back from Miami to LA chef sells top quality Cubanos to customers in various cities along the way.

Below is the cubano sandwich recipe from the 2014 movie. The recipe was created by real life chef Roy Choi and was published on thestar.com.

Roy Choi’s Mojo Pork Cubano
6 thin slices baked ham
12 large, thin slices Roy Choi’s Mojo Pork (recipe follows) or other cooked roast pork
Melted butter, for brushing
Two large white baguettes, each cut in 3 pieces (about 6 inch/15 cm), split lengthwise
Yellow mustard, for brushing
6 thin slices Swiss cheese
12 long thin slices dill pickles

Heat panini/sandwich press over medium. Add ham and pork. Cook, turning once, until warmed and browned in spots, about 1 minute. Transfer to plate.

Generously butter cut sides of baguettes. Toast on press over medium until lightly browned, 1 to 2 minutes. Transfer to work surface. Layer bottom of buns with pork, ham, cheese and pickles. Brush inside of bun tops with mustard. Close sandwiches.

Generously butter outside of sandwiches. Place on press. Cook until cheese melts and outsides are browned and crispy, about 3 minutes.

(If you don’t have a press, use a large, cast-iron skillet or griddle. Top sandwiches with a large baking sheet weighed down with heavy cans or cast-iron skillet. Cook over medium for about 3 minutes per side.)

Let sandwiches stand 1 minute before cutting in half. Serve hot.

Makes 6.

Roy Choi’s Mojo Pork
2/3 cup (160 mL) extra-virgin olive oil
1-1/2 tbsp (22 mL) finely grated orange zest
1/2 cup (125 mL) fresh squeezed orange juice
1/2 cup (125 mL) fresh lime juice
7 cloves garlic, minced or pressed
2/3 cup (160 mL) lightly packed cilantro leaves, chopped
1/4 cup (60 mL) lightly packed mint leaves, chopped
1 tbsp (15 mL) minced fresh oregano leaves
1 tsp (5 mL) ground cumin
1 tsp (5 mL) each: kosher salt + freshly ground black pepper
4 to 6 lb (1.8 to 2.7 kg) boneless pork shoulder (butt end)

In large bowl, whisk oil, orange zest, orange juice, lime juice, garlic, cilantro, mint, oregano, cumin, salt and pepper. Add pork. Turn until well coated all over. Transfer pork and marinade to large, resealable plastic bag. Place bag in bowl. Refrigerate, turning occasionally, 12 to 24 hours.

Discard marinade. Pork may be netted. If not, and if desired, tie with kitchen twine in 4 spots to form tight roll. Set pork, fat side up, on rack set in shallow roasting pan or on rimmed baking sheet.

Roast, uncovered, in preheated 425F (220C) oven 30 minutes; baste with pan juices. Reduce heat to 375F (190C). Roast, basting every half hour, until instant-read thermometer insert in centre registers 160F (71C), 90 to 120 minutes.

Transfer pork to cutting board. Cover loosely with foil. Let stand 30 minutes before discarding net or twine. Refrigerate until cold to make it easier to slice.

Pork Italiano Sandwich for #SundaySupper

By: The Food Hunter

The "Big Day" is just around the corner and I'm excited to share with you this easy recipe; perfect for a game day get together. Football games are notorious for unhealthy food snacking which is why I like to serve my guests sandwiches that will fill them and keep them from mindlessly munching on junk food while cheering on their favorite team.

Roast Pork Italiano is a sandwich I grew up eating in South Philadelphia, and one that is a real crowd-pleaser.  The meat can easily be made ahead and heated up on game day.

Pork Italiano Sandwich
Serves 8

2 tbsp. ground fennel seeds
1/2 cup fresh parsley
1/4 cup fresh thyme
1 tsp. crushed red pepper
1 7lb pork shoulder, butterflied
2 sprigs rosemary, chopped
6 garlic cloves, minced
4 cups organic beef stock
1⁄2 cup red wine
1 medium yellow onion, thinly sliced
1 bay leaf
1⁄2 cup tomato paste
slices of provolone cheese
rolls

Heat oven to 450°. Combine fennel, rosemary, parsley, thyme, garlic and crushed red pepper in a small bowl; set aside. Open pork shoulder and spread with half of herb mixture. Season with salt, and pepper. Roll up pork and tie with kitchen twine at 1inch intervals. Season out-side with remaining herb mixture and salt & pepper. Transfer to a roasting pan and roast until browned, about 40 minutes.

Remove pan from oven, add stock, wine, onion, bay leaf and paste. Reduce oven temperature to 325°and cover roasting pan with aluminum foil. Cook until internal temperature of pork reaches 165°, about 2 hours. Set aside to cool.

Transfer pork to cutting board. Remove bay leaf and strain juice into a saucepan. Slice pork into large pieces and add to juice to reheat.

For the Broccoli Rabe
2-3 bunches broccoli rabe
olive oil
2 cloves garlic, thinly sliced
1-2 tsp. crushed red pepper

Bring a large pot of salted water to a boil, and add broccoli rabe. Cook, stirring, until just tender, 2–3 minutes. Drain, and dry thoroughly with paper towels. Heat oil in a large skillet. Add garlic and cook until translucent. Add broccoli rabe and crushed red pepper, stirring, until crisp and warmed through, about 4 minutes. Set aside.

Place provolone on bottom half of each roll, and top with pork and some juice. Add broccoli rabe and serve.

 Looking for additional Game Day #SundaySupper ideas: 

 Appetizers and Sides

• Atomic Buffalo Turds by Wholistic Woman
• Avocado Egg Rolls by My Imperfect Kitchen
• Bacon Philly Cheesesteak Sliders by Daily Dish Recipes
• Bacon Wrapped Potato Wedges by Grumpy’s Honeybunch
• Buttermilk Battered Chicken Wings by Crazy Foodie Stunts
• Cajun Okra Fries by Food Lust People Love
• Cheddar Sausage Balls by Tramplingrose
• Cheesy Crab Canapés by Meal Planning Magic
• Cheesy Sausage Dip by The Bitter Side of Sweet
• Chicken Fajita Nachos by Sweet Mornings
• Chipotle-Ranch Chicken Wings by Casa de Crews
• Corn Dog Muffins by Noshing With The Nolands
• Cowboy Caviar by Books n’ Cooks
• Crockpot Bean Dip by Confessions of a Cooking Diva
• Deep Fried Pimento Cheese and Celery Bites by Granny’s Down Home Sassy Southern Cooking
• Dill Pickle Dip by Seduction in the Kitchen
• Fish Taquitos by Jane’s Adventures in Dinner
• Game Day Cheese Board with Baguettes by Delaware Girl Eats
• Gluten Free Asian Sweet Chili Wings by Flippin’ Delicious
• Ham and cheese sliders by Feeding Big
• Healthy Guacamole Recipe by Real Food Real Deals
• Hogs in a blanket by Cooking on the Ranch
• Hot Pork Roll and Cheese Dip by Cupcakes & Kale Chips
• Jalapeño Popper Mac and Cheese Egg Rolls by From Gate to Plate
• Patatas Pobres for a Crowd by Lydia’s Flexitarian Kitchen
• Pepperoni Pizza Bites by Family Foodie
• Pimento Cheese-Stuffed Bacon Wrapped Dates by The Healthy Fit Foodie
• Rajas by Pook’s Pantry
• Roasted Broccoli Artichoke Dip by Cooking Chat
• Slow Cooker Thai Wings by Sew You Think You Can Cook
• Smoky Blender Salsa by What Smells So Good?
• Southwestern Eggroll Wonton Cups by A Gouda Life
• Southwestern Flatbread with a “Design Your Own Flatbread” Table by The Freshman Cook
• Spicy Szechuan Shrimp Lettuce Cups by Palatable Pastime
• Stuffed Artichokes with Soppressata and Cheese by Mysavoryspoon
• Sweet and Spicy Hummus by Rants From My Crazy Kitchen
• Tex-Mex Egg Rolls by Cookin’ Mimi
• Thai Beef Taco Bites by Brunch-n-Bites
• Three Cheese Macaroni Bites by Tara’s Multicultural Table
• Waffle Fry Nachos by Cosmopolitan Cornbread

Main Dishes

• BBQ Pulled Pork Sliders With Tangy Warm Cabbage Slaw by Taste And See
• Big Game Chili by Our Good Life
• Buffalo Chicken Chili by Monica’s Table
• Buffalo Chickpea Spinach Pinwheels by Simply Healthy Family
• Cheeseburger Pizza Recipe by Life Tastes Good
• Cheesy Cheesesteaks by Family Around The Table
• Emeril’s Chicken and Andouille Gumbo by The Texan New Yorker
• Handy Beef Buns by Get the Good Stuff
• Lahmacun – Turkish flatbread by Caroline’s Cooking
• Mini Muffaletta Bites by MyGourmetConnection
• Mission Style Burritos by A Well Fed Life
• New Jersey Sloppy Joe by kimchi MOM
• Pizza Pasta Bake by A Day in the Life on the Farm
• Pork Italiano Sandwich by The Food Hunter’s Guide to Cuisine
• Puerto Rican Pernil (Garlic Roast Pork) by Curious Cuisiniere
• Ree’s Philly Cheesesteaks by Fantastical Sharing of Recipes
• Slow Cooker Italian Sausage Cheese Bombers by Kitchen Gidget
• Spicy Tuna Croquette Sliders with Avocado Pesto by The Crumby Cupcake

Desserts and Drinks

• Chocolate Football Cookies by That Skinny Chick Can Bake
• Cinnamon Sugar Chex Mix by Pies and Plots
• Denver Bronco Brew and The Carolina Panther Colada by Beauty and the Beets
• Gluten Free Football Potato Candy by Gluten Free Crumbley
• S’more Poutine by Desserts Required
• Super Duper Peanut Butter Cup Popcorn by Only Taste Matters

• Plus Big Game Party Recipes plus Sausage and Peppers Over Cheesy Grits by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

How to Eat A Healthy Lunch Every Day

By: The Food Hunter

It might take a little planning on your part, but bringing a healthy homemade lunch to work every day is not impossible. What helps make it easy is having a fully stocked kitchen. Having all of your favorite good for you foods, along with storage containers for transporting, available is the first step to making sure you eat healthy.

A healthy stocked pantry can include the follow items:

1. Whole grains such as 100 % whole wheat bread, quinoa or barley.
2. Low sodium canned beans to make healthy dips or spreads.
3. Portable fruit such as apples, bananas, oranges, and grapes.
4. Mixed leafy greens, like spinach, kale or lettuce for salads or to add to sandwiches.
5. Eggs; hard boiled in advance make a quick snack.
6. Pre-sliced cheese.
7. Unsalted nuts.
8. Homemade granola.
9. Plain Greek yogurt.
10. Fresh pre-cut vegetables like carrots, celery, snap peas and bell peppers
11. Olive oil & balsamic vinegar to make healthy dressings.
12. Lemons to flavor water.
13. Mustard for sandwich spread.
14. Avocados

A couple tips to make the process easier:

1. Prepare your lunch menu on the weekends. Make sure you have all the ingredients on hand and ready to go.
2. You can also batch cook on the weekend. Prepare soups, salads, dressings, and veggies in advance.
3. Packing lunch and snacks the night before so you are not scrambling in the morning.
4. Keep non-perishable snacks at your desk for those days you don't have time to pack. A good example would be whole wheat crackers and nuts.
5. Use small containers to portion out lunches for the entire week. Have them ready to grab-and-go in the morning. Using small containers eliminates the temptation to overeat.

The Arugula & Tomato Grilled Cheese
2 slices whole-grain bread
1 medium tomato, sliced
¼ cup fresh arugula
1 oz Gouda cheese, thinly sliced
1 tsp. butter

1. Spread butter on one side of each piece of bread.

2. Place on slice of bread on a warm skillet face up. Add tomato, arugula, and cheese. Top with other slice of bread, butter side up

3. Cook over medium high heat. 2 to 3 minutes, or until golden brown. Flip, then cook for 3 to 4 more minutes or until cheese has melted.

We’re getting ready for #HealthyLunchDay on November 17th! Join us in encouraging and motivating people to eat healthy! Follow our pinterest board for lots of healthy lunch options. 

In anticipation of #HealthyLunchDay 11/17 here r a few tips for eating a healthy lunch every day! https://t.co/BsMmjfs4vy #noexcuses #fitfam

— Food Hunter (@foodhunterguide) November 12, 2015

The Irish Burger

By: The Food Hunter

This is my first Kerrygold monthly challenge post; but it won't be my last. I have always been a huge fan of Kerrygold Irish style butter, and though I knew they also sold cheese, I had never had an occasion to cook with it. That is all about to change with the monthly challenges. Each month I will be sent different products to work with and a theme. My job is to create an amazing recipe from whatever I am sent.

This month we are celebrating summer with an outdoor BBQ and the challenge is to create a drool worthy burger featuring Kerrygold cheese. I put my thinking cap on and decided I would take the classic Irish dish, Corned Beef & Cabbage and turn it into an Irish themed burger. Crazy you say? This burger is delicious and darn-near foolproof.

After discussing with a local chef I decided to use a mixture of brisket and a fatty piece of chuck as my base, guaranteeing a juicy & flavorful burger. I buy my meat from a local butcher and grind it myself so I know exactly what I'm getting. I topped the burgers with a a thick slab of Kerrygold Dubliner cheese, a homemade tangy vinegar coleslaw, and a slightly spicy mustard. Aged for 12 months, the Dubliner cheese has the elements of a mature cheddar, and the piquant bite of aged Parmesan. It melts well and completely rounded out the burger.

The Irish Burger
(printable recipe)
For the Burger
Equal parts chuck & brisket
Kerrygold Dubliner Cheese, cut into pieces
vinegar coleslaw
sesame burger buns
spicy Irish mustard

Form meat into 1/3 lb patties and generously season with salt and pepper.

For the Coleslaw
1.5 cups white cabbage, sliced thin
1.5 cups purple cabbage, sliced thin
2 medium sized carrots, grated
1 apple, grated
2 tbsp flat leaf parsley, chopped
1 tbsp celery leaves, minced
1 tbsp olive oil
2 tsp apple cider vinegar
2 tsp Irish mustard (or whole grain mustard)
1-2 tsp honey, melted
1/4 tsp coarse ground black pepper
salt to taste

Directions:
In a bowl, mix the cabbage, carrots, apple, parsley and celery leaves. In a smaller bowl, whisk together the oil, cider vinegar, mustard, black pepper, and honey.

Pour the vinaigrette over the dry ingredients and toss until evenly coated.

Putting it all together
Grill burger patties until desired doneness. I like my bugers medium rare. Add cheese during the last 2 minutes of grilling and allow to melt.

Remove from grill and let burger rest slightly. Spread one side of bun with spicy mustard. Add burger and top with a heaping portion of coleslaw.

I received products for recipe development purposes but all opinions are my own.

Slow Roasted Pork Sandwich With Double Fried French Fries

By: The Food Hunter

Several years ago, trying to come up with an idea for what to serve at a casual house party, I stumbled across this recipe for Hot Slow-Roasted Pork Onion & Mozzarella Sandwich on epicurious.

Our guests went crazy for the combination of slow roasted pork shoulder, topped with sauteed onions, bell peppers and melting mozzarella served on a kaiser roll. This sandwich has since become my go-to crowd-pleasing meal. It's easy to make, serves a lot of people and tastes great!

Of course a yummy sandwich like this deserves an equally delicious side dish, like Double Fried French Fries. As the name suggests the spuds are fried twice making them crispy on the outside while still having a soft fluffy interior.



Slow-Roasted Pork Onion & Mozzarella Sandwich
 (printable recipe)

For the Pork
4 large garlic cloves
1 1/2 teaspoons coarse kosher salt
1/4 cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon dried rubbed sage
1 teaspoon fennel seeds, ground in mortar with pestle or spice grinder
1 teaspoon ground black pepper
1 9-pound whole pork shoulder with bone
1 tablespoon cornstarch
1 tablespoon red wine vinegar


Chop garlic on work surface. Sprinkle with 1 1/2 teaspoons kosher salt and mince until paste forms. Transfer paste to small bowl; mix in parsley and next 7 ingredients. Using small sharp knife, make 20 evenly spaced 1-inch-long, 2-inch-deep slits in pork. Stuff seasoning mixture into slits. Sprinkle outside of pork with salt and pepper. Let stand 1 hour for seasonings to penetrate.

Position rack in bottom third of oven and preheat to 325°F. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 170°F, about 4 1/2 hours. Let pork rest 30 minutes. Transfer to work surface. Maintain oven temperature; reserve roasting pan.

Thickly slice pork off bone. Coarsely chop or tear slices and place in large baking dish; cover with foil. Pour juices from roasting pan into 4-cup measuring cup. Spoon off fat. If necessary, add enough water to degreased juices to measure 2 cups. Stir 2 tablespoons juices and cornstarch in small saucepan until cornstarch dissolves; whisk in remaining juices and vinegar. Whisk over medium heat until sauce boils and thickens, about 2 minutes. Season to taste with salt and pepper.

For the Vegetables
3 tablespoons extra-virgin olive oil
1 pound onions, halved, cut into 1/4-inch-thick slices
1 pound red bell peppers, seeded, cut into 1/2-inch-wide strips
1/2 pound green bell peppers, seeded, cut into 1/2-inch-wide strips

Heat oil in heavy large skillet over medium-high heat. Add onions and all peppers; sauté until vegetables are tender and brown, stirring occasionally, about 30 minutes. Sprinkle with salt and pepper.

To Serve
10 crusty rolls, split, toasted
1 1/2 pounds fresh mozzarella cheese, thinly sliced

Arrange roll bottoms on work surface; mound with warm pork and drizzle with sauce. Cover with cheese, vegetables, and roll tops. Serve warm.

Do-ahead tip: The pork, sauce, and vegetables can be made one day ahead. Cover and refrigerate everything separately. Before serving, reheat pork, covered, in 350°F oven about 40 minutes; rewarm sauce and vegetables over medium heat.


 
Double Fried French Fries
6 large potatoes (I use Russet)
Oil for deep frying (I use canola)

Cut the potatoes into fries about 3/8" thick. Peel the potatoes.

In a frying pan or deep fryer, heat the oil to 325°. Fry small batches of the fries for about 3 minutes; they will be softened but not browned. Remove them from the oil and let them rest on paper towels for at least half an hour, up to 2 hours. When you're ready, reheat the oil to 375°. Cook the fries a second time until golden brown, 4-6 minutes. Drain again on paper towels, transfer to a serving dish, and season with one of the gourmet seasoning recipes below while they are still warm and moist.

Chef Beau Mac's Ham & Jam Sliders

By: The Food Hunter

As Super Bowl XLIX  gets closer, die-hard football fans everywhere are in search of the best game day recipes. Executive Chef Beau MacMillan of Arizona’s Sanctuary on Camelback Mountain, shared with me one of his favorite recipes, Ham and Jam Sliders.

A step up from what is usually served on Super Bowl Sunday, these bit size fresh ham sliders are served on homemade cheddar biscuits and topped with a tangy red pepper jam.



Ham & Jam Sliders

Cheddar Biscuits
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 Tbs. freshly cracked black pepper
1/2 tsp. Kosher salt
2 tsp. salt
1 cup + 2 Tbs. buttermilk
5 Tbs. unsalted butter, cut into ¼-inch cubes
1 cup finely shredded cheddar cheese
¼ cup chopped green onion, including tender green tops

Preparation:
Combine flour, baking powder, baking soda, black pepper and kosher salt until well mixed.
Mix in butter until pea sized. Add cheddar cheese and green onion and stir and toss lightly to combine.
Stir in 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.
With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an ungreased baking sheet. Space the balls about 1-inch apart. Brush the tops with the remaining 2 tablespoons buttermilk.
Bake at 350˚F for 15 to 18 minutes, until the tops are golden brown.

Red Pepper Jelly
3 large red peppers, seeded and sliced
3/4 cups cider vinegar
3 cups sugar
1/4 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 package Certo liquid pectin

Place peppers in a food processor and process until coarsely chopped, but not pureed.
Place chopped peppers in a large bowl with cider vinegar, sugar, salt and crushed red pepper flakes. Mix well.
Put mixture in a large pot and bring to a boil. Add Certo and continue to cook at a slow rolling boil for 35 to 40 minutes, until you can "drag" a spoon around edges of pan or until it passes the jelly test coating the back of the spoon or dripping from spoon very slowly.

Bone in Ham
1 large Bone-in Ham

Heat oven to 275˚F. Place ham in a roasting pan and cover loosely with aluminum foil. Heat for approximately for 12-15 min. per pound. When center of ham reaches 125˚F allow the ham to rest for 15-30 min. Keep covered with foil while resting.

Assembly
Slice biscuits in half and rub with a generous portion of red pepper jelly. Slice ham thinly and place in between biscuit halves. Enjoy!

Spring Into New Traditions With The Bruschetta Grilled Cheese & A Faberware Cookware Giveaway

By: The Food Hunter

Some foods just naturally go together, take for example grilled cheese and tomato soup. This classic food combination is the epitome of comfort food; taking us back to a simpler time. These days with our hectic lives and busy schedules, coming home and whipping up a pot of tomato soup is not practical. Which is why I came up with the Grilled Cheese Bruschetta.



A play off this winning combination, the Grilled Cheese Bruschetta substitutes fresh chopped tomatoes and basil for the soup. Serving them on top of the sandwich, bruschetta style, makes it fun for the entire family to eat. The recipe also uses oil instead of butter for coating the bread and mozzarella cheese instead of the classic American/Cheddar. These twists make it more spring friendly and somewhat lighter for those of us that like to keep things healthy.

A win win situation if you ask me...speaking of winning our friends over at Faberware are giving one lucky Food Hunter's Guide reader (that's you) a chance to win a set of New Traditions Cookware. This 12-piece colorful cookware collection is being sold exclusively at Walmart, and is available in your choice of aqua or red. The New Traditions set has a scratch-resistant non-stick surface for easy cleanup and a shatter-resistant glass lid. Who wouldn't want a add a set of these retro looking pots to their collection?



Bruschetta Grilled Cheese
(printable recipe)
yields 2 sandwiches

For the Sandwich
1 large rustic round loaf of bread, cut into 4 thick slices
1 ball fresh mozzarella, sliced 1/4 inch thick
Extra Virgin Olive Oil

Heat a non-stick griddle or pan over medium heat. Evenly coat with olive oil.

Drizzle olive oil on one side of all 4 slices of bread. Layer mozzarella rounds in an even layer on two of the slices. Top with the other two slices of bread oil side down.

Place on griddle and cook until sandwich is golden brown on bottom, about 2-4 minutes. Carefully flip sandwich and cook on other side until golden brown and cheese is melted through.

Remove from heat and cut into bruschetta slices. Top each piece with tomato salad (recipe below) and serve with extra tomato on the side.

For the Tomato Salad Topping
2 large tomatoes, chopped
2 Tbsp fresh basil, chopped
2 Tbsp Extra Virgin Olive Oil
1 Tbsp balsamic vinegar
salt and pepper

Mix all ingredients together in a bowl. Allow to marinate a few minutes while sandwich is cooking. Top warm bruschetta slices evenly. Reserve leftover to serve on the side.


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Throwback Thursday: Once You Have A Cuban Sandwich You Will Crave Them Forever

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

I had my first Cuban sandwich several years ago at Porto's Bakery in Glendale California. Since then I've been trying to recreate this sandwich at home. There are so many recipes out there and they all seem to do it just a little different. I got the following recipe from ICuban and added a few personal touches to make what I think is a really good Cuban sandwich.

Cuban Sandwich
(printable recipe)
French bread
1 pound sweet ham sliced (I use Boar's Head)
1 pound roasted Cuban pork sliced (see recipe below)
1/2 pound Swiss cheese, sliced
Sliced dill pickles
Mayonnaise (NEVER)
To make four generous sandwiches: Make each sandwich with the ingredients in this order: pickles, roasted pork, ham, and cheese. Be generous!

Place the sandwich on a lightly greased sandwich press. (You really want to smash the sandwich, compressing the bread to about 1/3 its original size!) Grill the sandwiches for two to three minutes on each side, until the cheese is melted and the bread is golden. Slice the sandwich in half diagonally and serve.

Roast Pork for Cuban Sandwiches
1 lb. boneless center pork loin roast
3 cloves garlic
1 tsp. salt
1 tablespoon dried oregano
1 cup sour orange juice (If you can't get sour oranges in your area, try 2 parts orange to one part lemon and 1 part lime)
1/2 cup olive oil

Preparation
Mash the garlic and salt together with a mortar and pestle. Add dried oregano and the sour orange to the mash and mix thoroughly. Heat oil in small sauce pan, add the mash to the oil and whisk.

Pierce pork roast as many times as you can with a sharp knife or fork. Pour garlic mixture (save a little for roasting) over pork, cover and let sit in refrigerator for two to three hours. Using a suitable roasting pan or rack, sprinkle remaining marinade over pork and cook uncovered at 325°F. Roast until completely cooked (160°F), about 20 minutes per pound. Baste occasionally. Bring pan juices to a boil and simmer until the juice is reduced by half. Sprinkle juice onto the pork when you put it in the sandwich.

It's National Sandwich Month

August is National Sandwich month so I thought I'd create a quick list of the 5 best sandwiches I ate in Phoenix this year.  

Here they are in no particular order:

The Italian

1. The Italian at Niccoli's Deli. In my opinion its the closest to an East coast Italian hoagie in Phoenix.

2. The Brown Bag Chicken at The Windsor. Pulled chicken, avocado, hazelnuts, roasted tomatoes....need I say more.

3. The Greek Egg Sandwich at Carly's Bistro. Scrambled eggs mixed with feta cheese, tomatoes and spinach. All my favorite things on a toasted ciabatta. 

The Soppressata

4. The Duck Club at Parlor Pizza.  Duck piled high with roasted tomato jam and bacon.

5. The Charred Soppressata at Bink's Midtown. Decadent with arugula, mascarpone and truffled honey.

Eating Whole Foods: The Ultimate Veggie Sandwich

I tend to eat salads most days for lunch; recently though I've wanted to switch it up a bit. So how does one get all of her veggies in and still have a nice portable lunch to carry to work.  Hence the veggie sandwich is born. But I'll be honest, when I hear the words "veggie sandwich" the first thing that comes to mind is a bunch of random veggies slapped between two pieces of tasteless white bread with absolutely no appeal. 

So being the food lover that I am I set out on a mission to change my view of the veggie sandwich forever. I scoured recipes, roasted a variety of vegetables and worked with various balsamic vinegars until I found the perfect combination.

I love buying organic vegetables from Whole Foods Market. If you feel the same way be sure to enter the contest below for a chance to win a $25 Whole Foods gift card!(might take a few seconds to load)

Grilled Veggie Sandwich with Whipped Ricotta
 (makes 1 large sandwich)

1 zucchini sliced lengthwise
1 red bell pepper, quartered
4oz mushrooms, sliced
handful arugula
handful baby spinach

olive oil
salt
pepper
Ciabatta loaf
balsamic dressing (recipe below)

Lightly coat zucchini, bell pepper and mushrooms with olive oil, salt and pepper. Grill until soft about 10 mins.

Mix about 1 tablespoon olive oil with the ricotta cheese and whisk until mixed. Add more or less depending on how fluffy you want your ricotta.

Cut open bread, spread one side with ricotta cheese and the other with balsamic dressing on the other. Place grilled vegetables on top of cheese and then add generous amounts of arugula and spinach. 

Whipped Ricotta
2oz ricotta cheese
olive oil
salt

Whisk together until thickened.



Balsamic Dressing

2 tablespoons balsamic vinegar (I used Spectrum Organics found at Whole Foods)
3 tablespoons olive oil
1 tablespoon chopped fresh basil
1 tablespoon honey
1 tablespoon dijon mustard

Whisk everything together until it emulsifies. 




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Clean Eating For Busy Families....Recipe & Giveaway

By: The Food Hunter

When I hear the word "family" I automatically think children. So when I received a copy of Michelle Dudash's new cookbook "Clean Eating For Busy Families" I'll admit I was a bit turned off.  I don't have kids so I didn't see any reason to even look at this book.  Boy was I wrong.  This book is fabulous and not just for people with kids.

The focus might be on "simple and satisfying whole foods recipes your kids will love" but trust me when I say you will love them too.  What I like most about this cookbook is that it includes nutrition information for each recipe, substitutions for seasonal products and tips for eating "clean".

I've tried several recipes from this book over the past few months and have enjoyed every one of them.  Like the open faced turkey sandwich below. Stuffed with veggies this sandwich is an easy to make complete meal that doesn't skimp on taste.

Anyone that is looking for a cookbook with lots of quick "clean" meal ideas should have a copy of this book in their collection.   I will be giving away a copy to one lucky reader.  All you have to do is leave a comment on this post by midnight EST on 1/21/2013.  Please be sure to leave an email or some form of contact information to be included in the giveaway. 

Quick Broiled Open Faced Turkey & Swiss Sandwich With Spinach & Avocado

4 slices whole wheat bread
2 tbs mayonnaise
2 tsp Dijon mustard
4 cups baby spinach, chopped
8 slices natural roasted turkey
4 slices Swiss cheese
1 avocado, sliced thin
1 tomato, sliced thin


Place oven rack on second highest shelf, about 3 inches from heating element, and preheat to a low broil. Place bread on sheet pan in a single layer and broil for 1-2 minutes until toasted on top. Remove the pan from the oven.

Spread the mayonnaise and mustard on the untoasted side of each slice of  bread. Top with spinach, turkey and cheese. Place it back into the oven and broil 4-5 minutes until cheese starts to bubble and brown. Remove from the oven.

Arrange the avocado and tomato on top and serve warm.

Emeril Lagasse's Serious Sandwich Cook Along

It's pretty well known that America's favorite lunch food is the sandwich and one of America's favorite chefs is Emeril Lagasse.  So if you are serious about sandwiches you will love Emeril's new book "Kicked up Sandwiches"

Included in this book is a collection of over 100 traditional and non traditional sandwich recipes (see the sample recipe below) perfect for every skill level. Whether it's a savory breakfast sandwich, an on-the-go lunch, or even a yummy dessert, there is something for every meal.

So why am I telling you this?  Me and 20 fellow food bloggers (see the complete list here) will be spending the next 3 weeks cooking our way through this book and sharing with you our experiences.  By following us you will get a sneak peek into the world of kicked-up delicious sandwiches.

Want a chance to win your very own copy of  Emeril's Kicked Up Sandwiches? Here's all you have to do.  Stop by my blog between now and Oct 15th.  Leave a comment on any or all of the Emeril posts (there will be 2 posts per week) Let me know what you think of these sandwiches; which ones you'd want to try and you will be entered.  The winner will be announced on Oct. 16th...the day the book is being released.

For additional entries:

Follow me on Facebook and leave a comment here letting me know
Follow Emeril on Facebook and leave a comment here letting me know
Follow Morrow Cookbooks on Facebook and leave a comment here letting me know.

I will periodically post more ways to enter so be sure to read all the upcoming posts.


Also don't forget that all the bloggers will be giving away copies of Emeril's Kicked Up Sandwiches cookbook over the next 3 weeks so be sure to visit all of them and visit often for more chances to win.

Here's your first glimpse of what's in store: 

Sopressata and Genoa Salami Calzones
(Kicked up Sandwiches, Emeril Lagasse)

1 recipe Semolina Pizza Dough (page 298)
1 cup Quick Tomato Sauce for Calzones (recipe follows) or your favorite jarred pizza/pasta sauce
1 cup chopped fresh basil leaves
8 ounces mixed sopressata, hot sopressata, Genoa salami, and/or pepperoni, chopped
1 cup ricotta cheese, drained
8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
¼ cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper

Flour or cornmeal, for dusting the pizza peel

1. Place a pizza stone in the bottom third of the oven and preheat the oven to 500°F. (Alternatively, place an upside-down rimmed baking sheet on the rack in your oven.)

2. Halve one of the pieces of dough and roll it out on a lightly floured work surface to form two 8-inch rounds. Spread ¼ cup of the tomato sauce over the bottom half of each round, leaving a 1-inch border. Sprinkle ¼ cup of the basil and one-quarter of the cured meats evenly over each portion of sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of meat. Gently fold the top half of the dough over the filling, rolling and pressing the edges together with your fingertips to seal them, and crimping as you go along. Make 2 more calzones with the remaining ingredients.

3. Depending on the size of your oven, you may be able to bake only 2 calzones at a time. Cut several small slits in the top of each calzone to allow air to escape while baking, and transfer the calzones to a pizza peel that has been lightly dusted with flour or cornmeal (to facilitate moving the dough). Tilt the pizza peel to slide the calzones onto the preheated baking stone. Bake for 16 minutes, or until the top is golden brown and the dough is cooked through. Remove the calzones from the oven with the pizza peel or a spatula, and serve immediately or at room temperature.

How To Decide Where to Eat When Traveling

We travel a lot; both for business and vacation, and it’s my job to seek out where we’re going to eat on these trips. So, I’m always on the look-out for that perfect place; be it for a quick breakfast or a fancy dinner.

What is my method for picking restaurants?

Let’s take our most recent trip as an example. Last week we spent a few days in Chicago. Having been to Chicago several times before I have a few favorites that I like to re-visit.

1. Return to old favorites

We always seem to have brunch at Gage; which I love for its eccentric menu and good food.

Another staple is L’Appetito for their Italian sandwiches. On this visit we shared a “La Bomba”.



Tomato focaccia filled with Italian meats and cheeses; it’s easy to see where this one got its name.

Of course we had to have dinner at our favorite Chicago restaurant Café Spiaggia. We had an amazing meal of homemade gnocchi with wild boar followed by crispy balsamic glazed pork belly and italian doughnuts for dessert.

Ok, that’s the easy part. Choosing the remainder of the restaurants took a bit more planning.

2. Decide on the type of food.

We knew we wanted to have pizza one night; Cuban and maybe Tapas/small plates another night.

3. Narrow by location.

I always try to stay within a short walk or a quick cab ride from our hotel. This isn’t always easy but I try.

4. Research

By this time I will usually have a nice list of potentials and it’s time to check reviews on sites like Chow or Yelp.

We ended up at Quartino for Italian style tapas. So many things on the menu sounded good; it was hard to choose. This is why I like small plates; you can have a little taste of everything. We had some fried calamari,



veal meatball sliders,

an assortment of olives and a plate of orecchiette with duck ragu.

La Madia for pizza and appetizers turned out to be an excellent choice. The wild mushroom and ricotta bruschetta was delicious. As was the fresh buffalo mozzarella and basil pizza.

Carnivale was our Cubon/Fusion choice and it was also very good. The highlight of the meal was the Ropa Vieja.



Shredded beef piled on top of sweet plantains and drizzled with a spicy mayo. This ropa vieja was like no other I've ever had.

So there you go...that is how I go about picking restaurants in new places. How about you...got any tips or tricks you'd like to share?

July 4th BBQ-Recap

My husband and I wanted to do something just a little different this year with our 4th of July BBQ. Instead of having grilled burgers topped with the traditional lettuce tomato and ketchup on the standard burger bun; we made muffaletta burgers.

Topped with some provolone cheese and an olive salad; and spread with lemon garlic aioli on ciabatta rolls these burgers were a huge hit. I’ll admit I was a little nervous at first serving them to our guests. I just wasn’t sure how people were going to react. I even went as far as putting out the traditional toppings just in case. I’m happy to report that everyone decided to give the muffaletta burgers a try and they also seemed happy with them.

On the side we tried a new recipe: Julia Child’s American Style Potato Salad. Creamy with just the right amount of chopped egg, dill pickle and crispy bacon; this one is a keeper. To round out our meal John grilled some corn on the cob and I whipped up some garlic basil butter as a spread.


Definitely not traditional....but utterly delicious.

Ground Control...A Destination Spot in Goodyear

Way out west, in the city of Goodyear, we found a cool place called Ground Control. 1/3 coffee shop, 1/3 wine bar, and 1/3 gelato spot; Ground Control is an all around enjoyable place to dine. With such few places in the Phoenix area being destination spots; a place you can go early for dinner and find yourself still there later in the evening enjoying dessert and live music, Ground Control is a welcomed addition to the neighborhood.

My husband and I made a trip to Ground Control last Saturday night. The place was pretty empty for 7:30 on a Saturday night but that slowly changed as the band began to play. (Ground Countrol has live music on Fridays and Saturdays from 8-11) We were approached, almost immediately upon being seated, by our waiter who helped us sift through the rather large wine list and find the perfect wine for our evening. Several small pours later we decided on a bottle of Seven Deadly Zins. Along with the wine list Ground Control also has over 80 bottles of beer available.

Once we were ready to focus on our meal, the waiter made several suggestions that would complement our wine choice. We decided to do some sharing and got the 3 serving cheese plate: extra sharp gouda, havarti and kasseri. The cheeses were accompanied by some delicious chopped green olives , sweetened walnuts and dried mango slices.

And also the French dip sandwich; roast beef; provolone and au jus.

Finished with our meal choices it was time to sample the other 2/3 of what Ground Control has to offer; the coffee and the gelato. (we have no pictures of the gelato as I couldn’t wait to eat it long enough to take one) All of the coffee is roasted in house and available by the pound. It was nearly midnight when we finally made our way to the car. Ground Control had provided us with an evening of entertainment and good food and wine. We will definitely be back.

Arthur Ave...The Bronx

Described as NY’s real “Little Italy” Arthur Avenue is a must see for anyone who wants a true Italian shopping experience. We decided to take a quick detour, on our most recent trip to NYC, and head to Arthur Ave. Walking through this charming neighborhood we were instantly transported back in time to what it must have been like when the Italian Immigrants first settled here.
The streets were lined with shops selling fresh fish,

pastries and fresh crusty loaves of Italian bread.


The highlight though is the large indoor market that was established in 1940. Here you can find everything from a butcher selling fresh goat; to authentic Italian kitchenware; to a group of Italian men playing cards in the corner. There are produce stands, bakeries and meat and cheese shops also throughout the market.

On our adventure we stopped at the famous Mike's Deli and enjoyed a delicious roast pork and smoked mozzarella sandwich.

If you ever find yourself in or around the Bronx I would highly recommend checking out Arthur Ave it’s truly an Italian culinary treat.