Dagwood Sandwich
The Dagwood sandwich has been around for quite awhile. It is a tall, multi-layered sandwich made with a variety of meats, cheeses and condiments. This mammoth sandwich was named after Dagwood Bumstead, a central character in the 1936 Blondie comic strip. Dagwood was frequently shown making enormous sandwiches. There is no set recipe for the Dagwood so feel free to be creative!
INGREDIENTS
10 Slices White Sandwich Bread
1/3 Cup Mayonnaise
2 Tablespoons Yellow Mustard
1 Teaspoon Minced Garlic
1 Pinch Cajun Seasoning
1 Tablespoon Horseradish
1 Tablespoon Pickle Relish
¼ Pound Thinly Sliced Swiss Cheese
¼ Pound Thinly Slice Provolone Cheese
¼ Pound Thinly Sliced Cheddar Cheese
¼ Pound Thinly Sliced Pepper Jack Cheese
¼ Pound Sliced Pepperoni
½ Pound Thinly Sliced Turkey Breast
½ Pound Thinly Sliced Ham
½ Pound Thinly Sliced Roast Beef
½ Pound Thinly Sliced Pastrami
½ Pound Thinly Sliced Salami
5 Pieces Cooked Crisp & Halved Thick Cut Bacon
1 Medium Thinly Sliced Red Onion
1 Medium Thinly Sliced Cucumber
1 Medium Thinly Sliced Tomato
10 Whole Leaf Lettuce Leaves (Washed & Dried)
3 Cherry Tomatoes
3 Small Pickle Slices
3 Long Metal Skewers
Combine mayonnaise, mustard, horseradish and pickle relish in a small bowl. Add the chopped garlic and Cajun seasoning to the mayonnaise mixture. Arrange 5 bread slices on a large cutting board. Spread 2 tablespoons of the mayonnaise mixture evenly on each slice. Layer the meat and cheeses evenly among the bread slices. Fold the meats so that the sandwiches will stack evenly on top of each other. Top each of the sandwiches with tomato slices and the remaining bread slices. Spread about 1 tablespoon of the mayonnaise mixture on top of each sandwich and lay 2 bacon halves on top of each sandwich. Place 1 cherry tomato and 1 pickle slice through each skewer. Carefully build the Dagwood sandwich by stacking all 5 sandwiches on top of each other. Separate the sandwiches by placing 2 lettuce leaves in between. To keep the sandwich tower from falling over, fit the skewers into the sandwich tower all the way through the center. To serve, pull off the desired amount of bread, meat and cheese. Serves a whole village!
Pasta Primavara
INGREDIENTS
8 Ounces Uncooked Linguine
1 Thinly Sliced Medium Carrot
½ Cup Chopped Onion
½ Cup Julienned Sweet Red Pepper
½ Cup Julienned Yellow Bell Pepper
1 Thinly Sliced Medium Zucchini
1 Thinly Sliced Medium Yellow Squash
1 Cup Broccoli Florets
1 Pound (Cut Into 3” Pieces) Thin Fresh Asparagus
½ Cup Diced Mushrooms (Optional)
1/3 Cup Unbleached Flour
2 Cups Cold Water
½ Cup White Wine
¼ Teaspoon Salt
¼ Cup Minced Fresh Basil
6 Tablespoons Grated Parmesan Cheese
Cook linguine according to package directions. Meanwhile, in a skillet coated with 2 tablespoons of olive oil, combine the carrots, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add the asparagus and mushrooms and cook 5 more minutes. In a saucepan, combine flour and water until smooth. Bring to a boil and cook for 2 minutes – stir constantly. Add the wine and salt. Stir well and pour over the cooked vegetables. Drain the linguine and add to the vegetable mixture. Add basil and toss to coat. Sprinkle with Parmesan cheese. Serves 6
Parmesan Potato Wedges
INGREDIENTS
6 Medium Baking Potatoes (About 2 Pounds)
1/3 Cup Melted Butter
1 Minced Garlic Clove
¼ Cup Grated Parmesan Cheese
Sea Salt
Fresh Ground Black Pepper
½ Teaspoon Crushed Italian Seasoning
Line a 15x10x1 inch baking pan with parchment paper (or foil) and set aside. Cut each potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, Parmesan cheese and Italian seasoning, ¼ teaspoon sea salt and 1/8 teaspoon black pepper. Add potato wedges and stir to thoroughly coat. Place the wedges on a prepared baking pan and bake in a preheated 425° F oven (uncovered) for 30 minutes or until tender. Remove from oven and serve hot. Serves 6
Almond Pound Cake
INGREDIENTS
1 Teaspoon Plus ¾ Cup Softened Butter – Divided
2 Teaspoons Confectioners’ Sugar
1 Cup Slivered Almonds
1 Cup Sugar
2 Eggs
1/3 Cup Sour Cream
1 Tablespoon Grated Lemon Peel
1 Cup Unbleached Flour
1 Teaspoon Baking Powder
¼ Cup Lemon Juice
Grease the bottom and sides of a 9 inch round baking pan or a loaf pan with 1 teaspoon butter. Sprinkle with confectioners’ sugar and set aside. Place the almonds and sugar in a food processor. Cover and process until finely ground.
In a small bowl, cream the remaining butter and beat in almond mixture until combined. Add the eggs one at a time. Beat well after each addition. Stir in the sour cream and lemon peel. Combine the flour and baking powder. Add the flour mixture to the butter mixture alternating with the lemon juice. Pour into the prepared pan of your choice. Bake in a preheated 350° F oven for 40 to 45 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. Sprinkle cake with confectioners’ sugar. Serves 6
Easy Easter Ham
INGREDIENTS
1 Whole Bone in Ham
12 Ounces of Pineapple Juice
2 Cups Packed Brown Sugar
1 Cup Water
½ Teaspoon Ground Cloves
Place the ham in a large roasting pan. In a saucepan bring pineapple juice, brown sugar, water and ground cloves. Bring to a boil. Pour mixture over the ham and bake uncovered in a preheated oven at 350° F for 2 to 2 ½ hours. Baste occasionally. Cover the ham with a foil tent if the ham is getting too brown. Remove from the oven and let cool a bit before carving and serving. Serves approximately 12 depending on how large of a ham you purchase.
Grilled Spiced Salmon Steaks
INGREDIENTS
1 Tablespoon Chili Powder
2 Teaspoons Brown Sugar
1 Teaspoon Ground Cumin
1 Teaspoon Dried Thyme
1 Teaspoon Sea Salt
2 Teaspoons Olive Oil
4 (8 Ounces Each) Salmon Steaks – ¾ Inch Thick
Lemon Wedges
Prepare outdoor grill for covered direct grilling over medium heat. In a bowl, combine chili powder, brown sugar, cumin, thyme, salt and olive oil. Use mixture to rub on both sides of salmon steaks. Place salmon on the grill, cover and cook until just opaque throughout. Approximately 4 minutes per side. Serve with lemon wedges. Serves 4
Butter Sponge Cake
Serve this Butter Sponge Cake with a good quality Darjeeling tea.
INGREDIENTS
¾ Cup Softened Unsalted Butter
¾ Cup Sugar
3 Large Eggs
1 ½ Cups Unbleached Flour
1 Teaspoon Vanilla Extract
1 ½ Teaspoons Baking Powder
Raspberry Jam
Confectioners’ Sugar For Dusting
Preheat the oven to 350° F. Butter and flour an 8 inch round cake pan. In a medium sized bowl cream the butter and sugar, using an electric mixer, until light and fluffy. Add the eggs one at a time, adding 1 tablespoon of flour with each egg, and beating after each addition until well combined. Stir in the vanilla. Sift the remaining flour and the baking powder into a medium sized bowl. Stir the dry ingredients into the butter mixture until blended. Pour the batter into the prepared pan, spreading it evenly. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 5 minutes. Invert the cake onto the wire rack and let it cool completely. Using a serrated knife, cut the cake horizontally into two layers. Spread the raspberry jam over the bottom layer, and then top with the remaining layer. Place a doily over the cake and sift a dusting of confectioners’ sugar over the top. Remove the doily and serve. Serves 6
Classic Italian Hero
INGREDIENTS
¼ Cup Vinaigrette
One 12 Ounces Loaf Italian Bread
5 Ounces Sliced Hot or Sweet Capocollo, Prosciutto, Soppressata and Salimi
5 Ounces Sliced Mozzarella Chesese
Shredded Romaine Lettuce, Arugula, Peperoncini, Basil Leaves, Roasted Red Peppers, Very Thinly Sliced Red Onions, Pesto, Olivaca and Sliced Rip Tomatoes
Add to or leave out any ingredient to this classic.
Vinaigrette
1/3 Cup Wine Vinegar
2 Crushed Garlic Cloves
1 Tablespoon Fresh Oregano
½ Tablespoon Fresh Basil
2 Drops Tabasco
2/3 Cups Olive Oil
In a container with a tight fitting lid, add all of the ingredients and shake well.
Prepare vinaigrette. Cut bread horizontally in half. Remove enough soft center from each half to make a 1 inch shell. Brush vinaigrette evenly over cut sides of the bread. Layer meats and cheese on the bottom half of the bread. Top with additional ingredients of your choice. Replace top half of the bread. If you’re not serving right away, wrap the sandwich in foil and refrigerate up to 4 hours. Cut into 4 pieces. Makes 4 sandwiches.
Asian Baby Back Ribs
These ribs are delicious served hot or at room temperature. For juicy, tender ribs, poach them before placing on the grill to barbeque. Poaching before grilling also reduces the fatty content.
INGREDIENTS
2 Racks of Baby Back Ribs
POACHING
4 Tablespoons Chopped Ginger
10 Chopped Garlic Cloves
7 Cups Water
½ Teaspoon Five Spice Powder
MARINADE
10 Ounces Hoisin Sauce
5 Tablespoons Soy Sauce
3 Tablespoons Peeled & Chopped Ginger
5 Diced Garlic Cloves
4 Tablespoons Roasted Sesame Oil
¼ Teaspoons Hot Chile Sesame Oil
3 Tablespoons Dry Mustard
4 Tablespoons Dry Sherry
1 Teaspoon Five Spice Powder
3 Tablespoons Honey
To poach your ribs, use a pan that will fit ribs and your stovetop. Use two pans if you need to. Place ribs fatty side down, cover with poaching liquid mixture and bring to a boil. Reduce to a simmer and cook for 15 minutes. Do NOT poach at a higher heat or the ribs will come out tough. Cool the ribs in the poaching liquid for 30 minutes and then discard the liquid and other ingredients. While the ribs are cooling prepare the marinade.
In a large bowl, mix hoisin sauces, soy sauce, ginger, garlic, roasted sesame oil, hot chile sesame oil, five spice powder, dry mustard, dry sherry and honey. Combine well. When ribs are cooled, coat them in the sauce and turn to completely cover. In a large sealable plastic bag (or bags) marinate in the refrigerator overnight.
When ready to cook, prepare the grill for indirect cooking over a low heat.
Remove the ribs from the marinade and reserve remaining marinade. Cut rib racks into 4 to 6 rib sections and arrange meaty side up on the grill. Heat marinade to boiling for three minutes and then reserve for basting ribs. Turn, rotate and baste ribs with marinade every 10 minutes for an hour. The ribs are done when they begin to pull away from the bone and bone tips are exposed. Transfer rib racks to a cutting board and cut between bones to separate. Serve any remaining marinade to use as a dipping sauce. Serves 4
Garlic Shrimp
This dish is super easy to make and everyone will love it!
INGREDIENTS
5 Tablespoons Olive Oil
5 Minced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
1/3 Cup Decent Quality White Wine
1 Pound Shelled & Deveined Shrimp
½ Teaspoon Sea Salt
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Butter
Chopped Parsley To Garnish
Prepare the shrimp by shelling and deveining. Heat the olive oil in a large skillet over medium heat. Add the garlic to the skillet. Cook for a 1 minute and add the pepper flakes. Increase the heat to medium high. Add the wine and let it cook for 1 minute. Now add the shrimp and season with salt. Cook the shrimp for 2 minutes and add the lemon juice and butter. Cook for another minute. Remove and serve garnished with fresh chopped parsley. Serves 8
