Healthy Mediterranean Cooking at Home

Category Archives: Bread

Serve with Sausage and Peppers. Recipe follows.

Ciabatta Rolls

Starter
1 1/2 cups Unbleached All-Purpose Flour
1 cup room temperature water
1/16 teaspoon instant yeast
Or you can substitute 1 3/4 cups of sourdough starter
To make the biga: Mix all of the ingredients until well blended. Cover the bowl, and let rest at room temperature for 12 to 20 hours, until the mixture is very bubbly.

Dough
All of the starter (from above)
2 teaspoons instant yeast
3 cups Unbleached All-Purpose Flour
2 1/4 teaspoons salt
2 tablespoons Baker’s Special Dry Milk or nonfat dry milk powder
1 cup lukewarm water
3 tablespoons olive oil

To make the dough: Mix the biga with the remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed. Increase the mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky.

Let the dough rise in a greased bowl, covered, for 1 to 2 hours, until very puffy.
Turn the dough out onto a well-floured surface, and shape it into a 6″ x 12″ rectangle. Using a bench knife, cut out eight 3″ square rolls. Space the rolls out evenly on the board. Let them rise for about 45 minutes, covered with a thin kitchen towel until they’re puffy.
Place a baking stone in the top third of the oven, and preheat the oven to 450°F. With a wide spatula place the rolls on the hot baking stone.
Bake the rolls for 15-18 minutes, until they’re golden brown. Remove them from the oven, and cool on a rack.
Yield: 8 rolls.

 

Sausage and Peppers

Ingredients

1 tablespoon olive oil
1 1/2 lbs hot Italian Sausage, sliced into 1/2-inch pieces
1 large onion, diced
2 bags of mini bell peppers, stems sliced off
2 garlic cloves, finely chopped
2 cups finely chopped Italian tomatoes
1 teaspoon dried Italian seasoning
Salt and pepper to taste

Directions

Heat the oil in a large skillet with a cover. Add the sausage and cook until lightly browned. Add the onion and peppers and stir fry for about 5 minutes. Cover the pan and let the mixture simmer for about 15 minutes. Add the tomatoes and seasoning and simmer the mixture covered for 15 minutes more.


America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland. True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.

If you once lived in the New York area you may remember some of the wonderful Eastern European foods you could purchase on the Lower Eastside. But if you live anywhere else in the country, or the world, it’s not likely that you’ would have had the pleasure of enjoying one of these chewy, baked onion-stuffed bialys.

The bialy is not a type of bagel;  it’s a thing unto itself. Round with a depressed middle filled with cooked onions and poppy seeds, it is simply baked (bagels are boiled, then baked). This means the outside is crispy and the inside is soft and tender, They can be eaten with cream cheese or straight-up shortly out of the oven.

The bialy was brought to the United States by Polish Jewish refugees in the late 1800s and became a staple of the Jewish bakeries in the Northeastern United States. Thousands of Jewish immigrants arrived from Poland and settled on the Lower East Side of New York City. Like most ethnic groups, they brought with them their local traditions and foods from their homeland. The Jews from Bialystok, Poland brought their local bread, called a “bialy” that they ate with every meal. The word “bialy” is actually a shortened version of “Bialystoker Kuchen” which in Yiddish means “little bread from Bialystok.”

Bialys became a popular bread and also breakfast for people in New York City, and the outlying areas; especially by American Jews. Bialys are considered an iconic food representative of New York City and can be difficult to find outside that area. However, bialys are sold frozen by a number of brands such as Ray’s New York, and others, in supermarkets across the country. Or you can make them at home.

 

New York Bialys

Dough
3 cups High-Gluten Flour
1 teaspoon instant yeast
1 1/2 teaspoons salt
1 cup plus 2 tablespoons lukewarm water

Filling
1 medium-large onion, peeled and finely diced
1 tablespoon vegetable or olive oil
Heaping 1/8 teaspoon salt
Topping
Coarse salt and poppy seeds

Directions

Place the dough ingredients in a mixer bowl, and mix and knead for about 7 minutes, until a smooth, fairly stiff dough forms.
Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 90 minutes until doubled in bulk.
While the dough is rising, make the filling. Fry the diced onion in the oil over high heat; it’ll brown very quickly, so stir often. Sprinkle with the salt, stir to combine, and remove the pan from the heat. Transfer to a small bowl to cool.

Preheat oven to 425 degrees F. Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal.

On a floured board or counter, punch dough down and roll into a cylinder shape. With a sharp knife, cut the cylinder into 8 rounds. Gently pat each dough round into circles each about 4 inches in diameter. I placed English Muffin rings on the baking sheets and placed the dough in each so that they would hold their shape.

Place bialys on prepared baking sheets, cover with a kitchen towel and let rise 30 minutes or until increased by about half in bulk.

Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. Place approximately 1 teaspoon of the onion mixture in the hole of each bialy. Dust lightly with flour, cover with a kitchen towel, and let rise 15 minutes.
Sprinkle with salt and poppy seeds. (Remove the muffin rings if used.)

Bake on upper and lower shelves of the oven for 10 minutes, then switch pans and reverse positions of pans and bake another 10 minutes until bialys are lightly browned. Remove from oven and let cool on wire racks. Serve with cream cheese, if desired.

 

 

 


Franks and Sauerkraut

2 servings

Ingredients

4

4 all-beef organic  frankfurters, cut into 1-inch pieces
2 tablespoons butter
1 cup chopped onion
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon dried dill or 1 tablespoon fresh chopped dill
2 cups sauerkraut, drained

Directions

Heat a skillet with a cover on medium heat. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes.

Add the franks and sauerkraut, simmer, covered, 20 minutes.

Serve with rye bread or mashed potatoes.

My Homemade Rye Bread recipe.

Cucumbers in Sour Cream

Makes About 2 Cups

Ingredients

2 large cucumbers, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
3 tablespoons mayonnaise
3 tablespoons sour cream
3 tablespoons green onion (scallions), minced
2 tablespoons white wine vinegar
1 tablespoon honey or sugar
1 tablespoon chopped fresh dill or 1 teaspoon dried

Directions

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then pat dry with paper towels.

Combine mayonnaise, sour cream, onion, vinegar, honey, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.


Sourbreads are delicious and are not difficult to make at home. Of course, if you live ina metropolitan area, buying good bread is not a problem. Where I live it is. You do need a stater and I bought mine from The King Arthur Baking company and follow their directions. Here is their guide: Sourdough Baking.

No-Knead Sourdough Bread

Ingredients

1 cup (227g) sourdough starter
1 3/4 cups (397g) lukewarm water
5 cups (602g) Unbleached Bread Flour
1 tablespoon (18g) salt

Directions

Stir together all of the ingredients (or use a stand mixer) to make a sticky dough. Continue to work the dough enough to incorporate all the flour, or beat for several minutes in a stand mixer.
Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so be sure your bowl is large enough.
Turn the dough out onto a lightly floured surface. To make a single loaf, choose a 14″ to 15″ long lidded stoneware baker; a 9″ x 12″ oval deep casserole dish with cover; or a 9″ to 10″ round, 4″ deep lidded baking crock.

Shape the dough to fit, and place it in the lightly greased pan of your choice, smooth side up. Cover and let rise at room temperature for about 1 hour, until the dough has become puffy and fills the pan about 1/2 full.

Slash the loaf in 3 diagonal slashes just before placing it into the oven.

If baking in a lidded crock or pan, place it into a cold oven. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until the bread is deep brown, and an instant-read thermometer inserted into the center registers about 205°F.

To bake on a baking sheet, preheat the oven to 400°F, and bake for about 25 to 30 minutes until bread is a deep brown. Remove the bread from the oven, turn it out onto a rack, and cool before slicing.
Yield: 1 large loaf.

 

Sourdough Rye Bread

Makes 1 large (about 2-pound) loaf

1 cup sourdough starter
2 1/4 cups Unbleached All-Purpose Flour
1 3/4 cups rye flour
1/4 cup potato flour
1/4 cup nonfat dry milk
1 1/2 teaspoons Deli Rye Flavor
1 tablespoon vital wheat gluten
1 tablespoon caraway seeds
2 1/4 teaspoons salt
2 tablespoons honey
2 teaspoons instant yeast
3 tablespoons vegetable oil
1 1/4 cups lukewarm water

Directions
Combine all of the ingredients, stirring until the dough comes together.
Knead the dough until smooth, adding additional water or all-purpose flour if needed — the dough should be soft and somewhat sticky.
Cover the dough, and let it rise until puffy, 60 to 90 minutes.
Lightly grease a hearth bread pan (or other 2-pound capacity loaf pan); a 10″ x 5″ loaf pan; or a long covered baker or 13″ pain de mie pan, both without the cover, work well here. Use long hearth metal pan
Gently deflate the dough and shape it into a log the length of your chosen pan. Place it in the prepared pan, and let the dough rise until it’s just about doubled in size, 60 to 90 minutes. If you’re using a long baker, it will crown about 1/2″ over the lip of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, tenting it with aluminum foil after about 20 minutes to prevent it from getting too dark. The bread should be a nice golden brown when finished, and its internal temperature will register at least 200°F on a digital instant-read thermometer.
Remove the bread from the oven, turn it out of the pan, and allow it to cool completely before slicing.
Yield: 1 large (about 2-pound) loaf.


Hot Dog Cornbread Casserole

4 servings

Ingredients

Casserole
2 cups leftover Creamy Southern Succotash (recipe)
6 organic all-beef hot dogs cut into half-inch slices

Cornbread Topping
Vegetable cooking oil spray
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 cup shredded cheddar cheese
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1 egg
1/4 cup canola oil

Directions

Preheat oven to 375 degrees F. Spray an 8-inch baking pan with cooking oil.
Combine the succotash and hot dogs. Spread mixture in the prepared pan


For the topping
Stir together flour, cornmeal, baking powder, salt, and cheddar into a medium bowl.
In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg, and oil.
Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Pour batter over the hot dog mixture and bake 30 minutes.

Steak Quesadillas

2 servings

Ingredients

Four 8-inch tortillas
2 cups Leftover steak, peppers, and onion from \the Steak burrito recipe
2 cups Mexican Four Cheese Blend
Jalapeno slices
Avocado oil
Salsa for serving

Directions

Preheat the oven to 450 degrees Fahrenheit.


Prepare the quesadillas.
Lightly spray a large cookie sheetcovered with parchment  with cooking oil. Place 2 tortillas on the baking sheet. Spread ½ cup of the cheese over each tortilla and then divide the leftover beef and pepper mixture over the cheese. Top with jalapeno slices and sprinkle each with the remaining cheese. Place a tortilla on top of each quesadilla and brush with avocado oil.
Place the baking sheet in the oven for a couple of minutes and bake for a couple of minutes. Open up the oven and with a large spoon, press down on the quesadillas.
Pressing down on the tortillas will flatten them and help them stick to the cheese. Continue to bake until brown and crispy. Remove and slice into quarters Serve with salsa.


Scallopini

Ingredients

Two 6 oz boneless, skinless cutlets (turkey, chicken, veal, pork or fish), pounded until thin
Kosher salt
Ground pepper
1/4 cup all-purpose flour, preferably Wondra
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons white wine, or dry vermouth
1 lemon, juiced (4 tablespoons),
1 tablespoon capers

Directions

Season the chicken on both sides with salt and pepper. Lightly coat in flour. Shake off excess.


Heat a large skillet over medium-high heat. Add the olive oil and butter, swirl them around the pan, and add the cutlets. Turn the heat to medium and saute for 2 minutes per side. Add the wine, lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately with a small sprinkling of salt and pepper.

CreamyRoasted Tomato Pasta

Ingredients

5-6 large plum tomatoes quartered
2 tablespoons olive oil
1 large garlic clove sliced
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
Half of a small onion, minced
1 medium or two small zucchini cut into sticks about the size of the pasta
3 fresh thyme sprigs or 1 teaspoon dried
1/2 cup heavy cream
2 cups short pasta
½ cup parmesan cheese, grated plus extra for serving

Directions

Heat the oven to 375 degrees F.


In a medium baking dish lined with foil, toss together the quartered tomatoes, olive oil, garlic, ½ teaspoon salt, and black pepper to taste. Roast for 40 minutes. Turn the oven temperature to 400 degrees F and roast the tomatoes for 2o minutes more. cool to room temperature. Remove the tomato skins and discard them.

Bring a large pot of salted water to a boil.

 

Melt the butter in a large saucepan over medium-low heat. Add the onion and zucchini sticks. Cook, stirring frequently until softened, about 5 minutes. Add the tomatoes and their juices. Add the thyme and the cream, stirring to combine. Bring to a simmer over low heat.

Cook the pasta in the boiling water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot and toss with the sauce. Add in ½ cup of parmesan cheese. Add pasta water if necessary to loosen up the sauce. Season to taste with black pepper. Serve with extra parmesan cheese.

Homemade Olive Bread

Ingredients

2 teaspoons instant yeast
4 cups all-purpose flour
1 ¾ cups warm water
2 tablespoons olive oil
1 tablespoon honey
1/2 cup chopped green olives
1/2 cup chopped black olives
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt

Directions

Place all the bread ingredients in the bowl of an electric mixer. With the paddle attachment, mix until the ingredients come together around the paddle. Switch to the dough hook and knead the dough for 10 minutes.

Place the dough in a clean bowl greased with olive oil. Cover with a clean cloth and let it rise for an hour.
Preheat the oven to 400°F.

Punch the dough down and place on a parchment-lined baking pan. Shape the dough into an oval. Cover with a kitchen towel and let rise 30 minutes. Make three slashes in the top of the bread with a sharp knife. Place the pan in the center of the oven and bake the bread for 40 minutes.

Cool un a wire rack. Serve the bread with olive oil for dipping.


Take advantage of summer produce and add them to your baked bread or muffins.

Herb and Cheddar Squash Bread

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1/4 teaspoon black pepper
2 teaspoons of your favorite dried herbs (I used chives)
1 cup shredded cheddar cheese
2 eggs
1/4 cup olive oil
1/2 cup whole milk
2 cups yellow squash, shredded

Directions

Combine dry ingredients, herbs, and cheddar in a large bowl; mix well.
In a separate bowl, beat eggs then add oil and milk.
Squeeze excess moisture out of squash then add to the liquid mixture.

Bake at 375°F for 18-22 minutes or until a toothpick inserted in muffins comes out clean.

Cool in the pan 10 minutes before removing to a wire rack. Serve warm.


Add liquid ingredients to dry ingredients and stir until just combined.
Pour batter into a greased loaf pan lined with parchment paper and bake at 350 for 50-60 minutes or until a knife inserted in the center comes out clean.

Cranberry Sweet Potato Muffins

12-15 muffins

Ingredients

1-1/2 cups all-purpose flour
1/2 cup dark brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup cold mashed sweet potatoes (without added butter or milk)
1/4 cup butter, melted
1 cup fresh, dried, or frozen cranberries
Chopped pecans
Cinnamon-sugar

Directions

Preheat the oven to 350°F.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

In a small bowl, combine the egg, milk, sweet potatoes, and butter; stir into dry ingredients just until moistened. Fold in the cranberries.

Fill greased or paper-lined muffin cups half full. Sprinkle each with 1 tablespoon of chopped pecans and sprinkle with cinnamon-sugar.

Bake for about 15 to 17 minutes until a toothpick inserted into the muffin comes out clean. Remove the muffins from the oven. Let the muffins cool in the pan for 5 minutes and then turn out onto a cooling rack. Serve the muffins warm or at room temperature.

Vegetable Corn Bread

Ingredients

Nonstick cooking spray
1 cup yellow cornmeal
3/4 cup white whole wheat flour or whole wheat flour
2 tablespoons snipped fresh chives
2 ½ teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk
2 tablespoons honey
3/4 cup shredded carrots (2 to 3 small)
1/2 cup finely chopped red bell pepper

Directions

Preheat the oven to 400 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside.

In a large bowl stir together cornmeal, wheat flour, chives, baking powder, and salt; set aside.

In a medium bowl whisk together eggs, milk, and honey.

Add egg mixture all at once to the flour mixture; stir just until moistened.

Fold in carrots and bell pepper. Pour batter into the prepared baking dish.

Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.

Cool in the pan on a wire rack for 20 minutes. Serve warm.

Lemon Rosemary Zucchini Bread

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 tablespoons minced fresh rosemary
2 eggs
1/2 cup melted unsalted butter
1/4 cup olive oil
1/2 cup milk
1/2 teaspoons salt (omit if you use salted butter)
1 cup of sugar
1 tablespoon lemon zest
3 cups grated zucchini (from about 1 pound of zucchini), squeezed dry

Directions

Preheat the oven to 350 F. Coat a 9 x 5-inch loaf pan with cooking spray and dust the bottom with flour.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.

Beat the eggs in a mixer until frothy. Beat in the sugar. Beat in the melted butter, olive oil, and milk. Stir in the lemon zest and grated zucchini.

Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.

Pour the batter into the prepared loaf pan. Bake for 60-70 minutes. If you gently press down on the surface of the loaf, it should bounce back and a bamboo skewer or toothpick inserted into the center should come out clean.

Remove the pan from the oven. Let cool for a few minutes and then remove the loaf from the pan to cool on a rack.


Chicken Tenders

4 servings

Ingredients

1/2 cup plain Greek yogurt

1 tablespoon extra virgin olive oil, plus extra for the grill pan 

1/2 tablespoon fresh lemon juice 

1/2 teaspoon dried oregano 

1/4 teaspoon coriander 

1/4 teaspoon paprika 

1 clove garlic, minced

Kosher salt and freshly ground black pepper

1 pound chicken tenders, about 8

2 Pita bread,  halved and warmed

Directions

Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.

Preheat a stovetop grill pan over medium-high heat. Brush oil over the pan. Place the tenders on the pan.

Grill the chicken until it is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve in pita bread halves with the cucumber sauce.

Cucumber Sauce

Ingredients

1 cup plain Greek yogurt

1 peeled and seeded cucumber, finely diced 

1 1/2 tablespoons freshly squeezed lemon juice 

1 tablespoon chopped fresh dill or 1 teaspoon dried

1 clove garlic, grated

¼ cup feta cheese

Kosher salt

Directions

Combine the yogurt, cucumber, lemon juice, dill, garlic, feta cheese, and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend.

Spoon into a pita half and add 2 grilled chicken tenders.


America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan and as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.

So how did we come by the cheesesteak? Here is how the legend goes:

During the 1930s in the Italian immigrant section of South Philadelphia, brothers Harry and Pat Olivieri sold hot dogs and sandwiches. Tired of hot dogs, Pat suggested that Harry go to a store and buy some beef. Harry brought it back, sliced it up and grilled the beef with some onions. The brothers piled the meat on rolls and were about to dig in when a cab driver arrived for lunch and smelled the meat and onions. Pat never got a bite because the cab driver asked how much? Pat didn’t know what to charge, so he charged a nickel. The cab driver supposedly said, Heyforget about those hot dogs, you should sell these. It was not until 20 years later that cheese was added to the sandwich by longtime employee, Joe Lorenzo, who was tired of the usual preparation and added some cheese.

According to Philadelphians, you simply cannot make an authentic Philadelphia Cheese Steak sandwich without an authentic Philadelphia roll. The rolls must be long and thin, not fluffy or soft, but also not too hard.

In 1940, the brothers opened Pat’s King of Steaks at 1237 East Passyunk Avenue. The business has been there ever since, open 24 hours a day. Cheez Whiz was added to the steak and onions starting in the 1960s, and provolone, American cheese, and pizza sauce later became options along with various condiments and side dishes.

In 1970, Pat Olivieri retired and moved to southern California. A dispute over ownership broke out with Pat’s lawyer son, Herbert, on one side and Harry and his children, Frankie and Maria, on the other. In 1974 Pat died, and later Frankie bought the business out.

The reason the cheesesteak really blossomed was because of Pat himself. He was a larger-than-life figure who visited local theaters and concert halls, bringing steak sandwiches to the stars, then luring them back to his shop and taking pictures of them eating. He spread the word about his sandwich all over the world via these celebrities and they made him into a star.

Here is how I make this sandwich at home.

Ingredients

2-3 tablespoons vegetable oil
1 extra-large onion diced
1 pound ribeye steak fat removed, very thinly sliced and each slice cut in half lengthwise
1 teaspoon salt
1 teaspoon black pepper
1 (8-inch long) Italian loaf, 2 hoagie rolls or 2 baguettes, heated
4-6 slices Provolone or American cheese or both
Hot peppers or ketchup, optional

Directions

Heat a stove-top griddle or frying pan over medium heat. Once hot, add 2 tablespoons of oil and the diced onions. Cook onions for 2 to 3 minutes until they are just beginning to brown.

Add the sliced meat and more oil if needed. Cook 4 to 5 minutes, using a spatula to continually move the steak around and break it up into smaller pieces. Cook until all of the pink is gone. Sprinkle the meat and onion mixture generously with salt and pepper.

Separate meat into two piles for each cheesesteak sandwich. Place 2-3 slices of cheese on each pile of steak and let them melt slightly.

Invert a warm hoagie roll on top of each pile. Allow to heat for 1 minute.

Use a long spatula to scoop the cheesesteak and roll off the griddle/frying pan. Flip the sandwich over onto a serving plate and add your favorite optional toppings, and serve.

 


Oven BBQ Pulled Pork

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 pounds) pork shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
1 cup cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/2 cup packed brown sugar
2 garlic cloves, grated
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

Burger Rolls and Cucumber Salad

Directions

Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan, uncovered, and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes.

While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun and top with some of the remaining sauce.

Cucumbers in Dilled Sour Cream

Makes About 2 Cups

Ingredients

2 large cucumbers, peeled, halved lengthwise, seeded, sliced into 1/4″-thick half-moons
1 teaspoon kosher salt
3 tablespoons mayonnaise
3 tablespoons sour cream
3 tablespoons green onion (scallions), minced
2 tablespoons white wine vinegar
1 tablespoon honey or sugar
1 tablespoon chopped fresh dill or 1 teaspoon dried

Directions

Place cucumber slices in a colander; sprinkle with salt, tossing to coat. Let stand for 15 minutes, then pat dry with paper towels.

Combine mayonnaise, sour cream, onion, vinegar, honey, and dill in a mixing bowl. Add cucumber slices and toss to coat. Let salad stand for at least 5 minutes before serving, or chill for up to one day.



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promoting product both digital&physical

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Keywebco

Helpful Tips Show, Blog & Vlog Via Keywebco

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A Fitness * Fashion * Health Tips

Whatsdalatest

Uncover your Perception

Secret World Entertainment

Go, Go, Go. Stay, Stay, Stay.

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