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Warm tomato and Mozzarella sandwich

Warm tomato and Mozzarella sandwich

Instructions

Method

–      Heat the olive oil in a small pot and add the red onions and garlic, cook for 1 to 2 minutes under low heat

–      Add the chopped tomatoes season to taste and cook for another 3 minutes

–      Toast the bread and layer with sliced tomatoes, mozzarella cheese and the warm tomato sauce, then garnish with fresh basil leaves

Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon red onion, small diced
  • 1 garlic clove, minced
  • ½ cup chopped Pomi tomatoes *any brand will do
  • 1 vine ripened tomato, sliced
  • 1 thick slice of sourdough bread, toasted
  • 3 tablespoons mozzarella
  • 3 basil leaves
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Bananas Foster French Toast

Bananas Foster French Toast

Instructions

Bananas Foster French Toast

WHAT TO GET

French Toast

1 loaf thick-sliced brioche

2 T butter

3 eggs

¾ cups half and half

1 Tablespoon raw sugar

¼ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon nutmeg

mint tops and blueberies for garnish

bananas foster sauce

½ cup light brown sugar

¼ cup dark spiced rum

4 tablespoons butter

1 ripe banana, sliced

yogurt topping

½ cup 0% greek yogurt

1 tablespoon honey

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

 

WHAT TO DO

French Toast

1.    whisk three eggs,

2.   whisk in half and half, cinnamon,nutmeg, sugar, salt, vanilla, whisking until even

3.   bring butter to high heat in pan

4.   coat both sides of bread with egg mixture by submerging slices in egg mix

5.    sear both sides of french toast until golden brown

 

bananas foster sauce

1.    melt butter and bring pan to high heat

2.   add rum into pan, cautious of flames

3.   add bananas, cinnamon, and nutmeg

4.   stir until bananas dissolve almost completely

greek yogurt topping

1.    in mixing bowl, whip all ingredients

 

PRESENTATION

1.    stack two finished french toast sliced on plate

2.   spoon sauce all over toast

3.   top with a dollop of greek yogurt

4.   garnish with mint top on yogurt and blueberries for plate

Ingredients
  • 1 loaf thick-sliced brioche
  • 2 T butter
  • 3 eggs
  • ¾ cups half and half
  • 1 Tablespoon raw sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • mint tops and blueberies for garnish
  • ½ cup light brown sugar
  • ¼ cup dark spiced rum
  • 4 tablespoons butter
  • 1 ripe banana, sliced
  • ½ cup 0% greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
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Fried Chicken Salad

Fried Chicken Salad

Instructions

Method

–      Mix together scallions, thyme, buttermilk, teaspoon pepper, teaspoon of salt, and cayenne pepper for dressing

–      Mixed together remaining ingredients

–      Toss in dressing and serve

Ingredients
  • Leftover fried chicken
  • ¼ waffle, chopped for croutons
  • 2 cups chopped iceberg lettuce
  • 1 tablespoon chopped scallions
  • 1 tablespoon diced fresh thyme
  • ¼ cup light buttermilk
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chopped red onion
  • 1 tablespoon sliced red bell pepper
  • 1 tablespoon diced tomato
  • Salt and pepper to taste
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Italian Po’Boy

Italian Po’Boy

Instructions

Method

–      Layer ingredients as desired on olive bread

Ingredients
  • 1 tablespoon Dijon mustard
  • Basil
  • 2 slices Swiss cheese
  • 2 slices provolone
  • 2 slices tomato
  • 1 slice red onion
  • Assorted ham, turkey, mortadella and pepperoni
  • Olive bread
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Toasted Muffuletta Sandwich

Toasted Muffuletta Sandwich

Instructions
1. Heat oven 375 degrees
2. Cut the round bread in half-length wise.
3. Brush both sides with extra virgin olive oil. Toast bread in broiler oven or in a hot sauté pan until well toasted.
4. Layer salami, ham, mortadella on the bottom half of the bread. Top meat with cheeses.
5. Spread olive salad over cheeses and top with endive. Put the other half of the bread on top and carefully press down without smashing the bread.
6.  Place sandwich on hot plate and put in oven for 5 minutes to melt cheese. Remove from oven, place sandwich on flat surface and slice in 4 pieces. Use a wooden skewer to hold sandwich together and serve with your favorite side.
Ingredients
  • 1 loaf round Italian bread
  • 3 tablespoons, extra virgin olive oil
  • 1 cup Italian olive salad, ready made
  • ¼ lb. Genoa salami
  • ¼ lb. Capicola or deli ham, thinly sliced
  • ¼ lb. Mortadella, thinly sliced
  • ⅛ lb. sliced Mozzarella, thinly sliced
  • ⅛ lb. select Italian cheese
  • ⅛ lb. Provolone, thinly sliced
  • 1 cup of select Italian olives
  • 3 endive heads, shredded
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Spicy Jalapeño Hushpuppies

Spicy Jalapeño Hushpuppies

Instructions

WHAT TO DO

In a deep fryer or large pot, heat oil to 350 degrees F.

In a large bowl, combine cornmeal, flour, chives, baking powder, salt and garlic powder.

In a small bowl, combine eggs, milk and vinegar. Add to cornmeal mixture, and stir until blended. Fold in jalapenos and cheddar cheese.

Drop a teaspoon of hushpuppy mixture into hot oil. Fry on each side until golden brown. Drain on paper towels and serve.

Ingredients
  • 6 cups canola oil
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 tablespoon white vinegar
  • 2 jalapenos, deseeded, chopped
  • 1/2 cup shredded sharp cheese