Chicken Sausage and Pepper Hoagies

My own creation!



Ingredients:
1 package chicken sausages (for this recipe I used italian style sausages), slices into 1-inch pieces
1 tbsp olive oil
1 red pepper, sliced
1 onion, sliced
Tomato sauce
2 hoagies
Minced garlic

Directions:
Heat olive oil over medium-high heat. Add onions, peppers, and 1 tsp minced garlic. Saute until onion is translucent, about 5 minutes. Add chicken sausage pieces and saute until pepper is softened and sausage is browned. Add a little bit of tomato sauce to bind everything together and season with salt and pepper.

Meanwhile, heat the oven to 375 degrees. Cut open the hoagies, sprinkle with olive oil and spread minced garlic over bread, to taste. Bake hoagies until toasted, about 5 minutes.

To serve, fill each toasted roll with sausage, onion and pepper mixture.

Rosemary-Mustard London Broil with Wild Mushroom Glaze and White Cheddar and Red-Skinned Potato Gratin

This is Justin and my favorite meal from a restaurant we used to have date nights at in college, White Dog Cafe. Before graduation, I bought their cookbook but hadn't had the guts to try it for myself til now. I'm sure glad I did cause this meal was insanely delicious!






Ingredients:
Marinade:
1/4 cup Dijon mustard
2 shallots
1/2 jalapeno pepper, seeded
2 tbsp chopped fresh rosemary leaves
2 tbsp soy sauce
1 tsp ground pepper
3/4 cup olive oil

3 lbs flank steak

Wild Mushroom Glaze:
2 tbsp unsalted butter
2 tbsp minced shallot
2 cups sliced wild mushrooms (about 5 oz) such as shiitake, chanterelle, or oyster
3/4 cup dry red wine
5 black peppercorns
1 allspice berry
1 bay leaf
1 1/2 cups Veal Demi-Glace
1 tbsp Worcestershire sauce
1/4 tsp salt
1/2 tsp ground pepper

Directions:
Prepare the marinade by combining all ingredients but the olive oil in a food processor. Blend into a smooth paste, about 1 minute. With motor running, slowly pour in the oil to form a thick emulsion. Rub the meat with the marinade and place in a shallow baking dish. Cover with plastic and refrigerate for at least 8 hours and up to 2 days.

Prepare the glaze by melting the butter in a small saucepan set over medium-high heat. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they release their juices and cook dry, about 10 minutes.

Stir in the wine, peppercorns, allspice, and bay leaf. Reduce the heat to medium and simmer until almost all of the liquid is released, about 5 minutes.

Stir in the veal Demi-Glace and Worcestershire sauce and for 2 minutes. Remove and discard whole spices and bay leaf. Season with salt and pepper. Serve immediately.


White Cheddar and Red Skinned Potato Gratin
Ingredients:
1 3/4 lbs red-skinned potatoes
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white cheddar cheese
1 tbsp dried thyme
1 1/2 tsp salt
1 tsp ground black pepper

Directions:
Preheat the oven to 325 degrees. Butter an 11x7 inch baking dish.

Slice potatoes as thinly as possible. Drop the slices into cold water to keep them from discoloring.

Combine the cream, milk, cheese, thyme, salt and pepper in a large mixing bowl. Drain the potatoes and add them to the cream mixture. Spoon mixture into prepared dish. Cover and bake for 1 hour. Remove cover and continue baking until cooked through, golden brown and bubbling, about a half hour.


Green Beans with Onions
Ingredients:
2 tbsp olive oil
1 cup white onion, thinly sliced
1 tsp minced garlic
1 1/2 lb trimmed green beans
Salt and pepper

Directions:
Heat the oil in a saute pan set over medium heat until it ripples. Add the onion and cook, stirring occasionally, until it caramelizes. Add the garlic and cook for 1 minute. Add the beans and a few tbsps water and cook, stirring, until the water evaporates and the beans are crisp-tender. Season to taste.

Mediterranean Salad With Chickpea Patties

Patties and Pita Chips from Real Simple and Dressing from Recipezaar.

Ingredients:
Patties:
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil

Pita Chips:
4 pitas
3 tablespoons olive oil
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon kosher salt

Dressing:
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon fresh minced garlic clove
1 teaspoon Dijon mustard
1 tablespoon parmesan cheese
1/4 teaspoon black pepper

Salad:
Mixed greens
Sliced cucumber
Sliced red onion

Directions:
In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

For dressing, pour all ingredients in a large bowl and whisk until well combined. Let sit in fridge for a minimum of 2 hours. Shake very well before using.

For pita chips, heat oven to 400 degrees. Split the pitas to make 8 rounds and brush them with oil. Sprinkle with the paprika, oregano, and salt. Slice the pitas into triangles. Arrange on 2 baking sheets and broil until crisp, about 7 minutes.

Blackened Tilapia

Courtesy of the Food Network.


Ingredients:
Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
For Fish:
4 tilapia fillets
2 tablespoons olive oil
1/2 lemon, juiced

Directions:
In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

BBQ Potatoes

Recipe from Recipezaar.



Ingredients:
1 tablespoon butter or margarine, melted
1 teaspoon chili powder
1 teaspoon honey
1/8 teaspoon garlic powder
1/8 teaspoon ground pepper
2/3 lb medium red potatoes, quartered

Directions:
In large bowl, combine, chili powder, honey, garlic powder, pepper and butter. Add potatoes; toss to coat. Spoon potatoes in foil and seal. Place on grill for about 30 minutes until tender.

Tex-Mex Burger

Recipe courtesy of AllRecipes.



Ingredients:
1/2 cup mayonnaise
1 teaspoon Cajun seasoning
1 pound ground beef
1/2 cup diced white onion
1/2 cup diced red pepper
1 clove garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato

Directions:
Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.

In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.

Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.


One Year Ago: Flourless Chocolate Cake
Two Years Ago: Spaghetti & Turkey Meatballs

Matzah Brei

Recipe courtesy of my dad!



Ingredients:
3 Matzahs
2 eggs
Drop of milk
Tbsp butter

Directions:

Break up the matzahs in a bowl into about one inch squares Cover the matzahs with hot tap water and let soak for 30 seconds or so, then drain.

Crack eggs into a separate bowl and whisk with a fork with drop of milk. Pour the egg over the matzahs and blend together well.

Heat pan and melt butter to cover bottom of pan. Add matzah and egg mixture and fry. Turn occasionally with spatula. Keep up until dry and beginning to brown.

Serve with sugar and cinnamon.