Zucchini Beef Meatballs
8 oz ground beef
1 egg, beaten
½ cup Italian bread crumbs
½ teaspoon garlic powder
1 small zucchini, grated
¼ cup finely chopped red onion
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
½ teaspoon cracked pepper
1 cup marinara sauce, heated
¼ teaspoon chili flakes
Hoagie rolls warmed
Shredded mozzarella cheese
Preheat the oven to 400 degrees F. Oik a baking sheet
Combine the ingredients for the meatballs in a mixing bowl. Form 2-inch meatballs and place them on a prepared baking sheet. Makes about 10 meatballs.
Bake the meatballs for 30 minutes, turning them over after 15 minutes. Do not turn the oven off.
Heat the sauce in a large saucepan and add the chili flakes. Add the meatballs carefully and heat over very low heat for about 10 minutes.
Split the rolls open, add 3 meatballs with sauce, and sprinkle with cheese. Place the rolls on foil pieces to fit. Seal the foil around the sandwiches and heat in the oven for 10-215 minutes or until hot and the cheese is completely melted.
Serve with a green mixed salad for a complete meal.
1 large sweet onion, sliced thin
1 teaspoon salt, divided
1 teaspoon black pepper, divided
2 hamburger patties 85 percent lean ground beef, about 5 oxen each
1 tablespoon unsalted butter, plus extra for buns
1 tablespoon vegetable oil
½ teaspoon sugar
2 slices American cheese
2 hamburger buns
Mix onions with ½ teaspoon salt, ½ teaspoon pepper, and sugar.
Season the burger patties with ½ teaspoon salt and ½ teaspoon pepper. Place on a plate.
Cut the hamburger buns in half and butter each side. Wrap in foil and heat in a 300-degree oven while you cook the burgers.
Melt butter with the oil in a 12-inch nonstick skillet over medium heat. Add the onions. Cook for 10 to 12 minutes, stirring occasionally, until the onions are browned and caramelized. Divide the onions in half. Place each half on the prepared burger. Press the opinion mixture down on the burgers with a large metal spatula.
Using the spatula, transfer burgers to the skillet onion side up and cook for 5 minutes. Carefully turn the burgers over, increase heat to high, and cook until well browned on the second side, about 5 minutes.
Remove the hamburger buns from the oven. Place one slice of American cheese on each bun bottom. Transfer burgers to buns, and add serve desired toppings.
Make a side salad or serve with sliced cucumbers and tomatoes topped with your favorite salad dressing.
Sausage and Peppers Hero Sandwiches
2 Italian sausage links
half a bell pepper sliced
half a yellow onion sliced
1/2 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
2 Italian rolls, heated
Heat the oil in a skillet and cook the sausage links until brown on all sides. Remoove ro a plate. Add the peppers and onions to the skillet and cook over medium heat until tender, about 10 minutes. Add the seasonings, mix well. Return the sausage to the pan , cover the pan and simmer for 5 minutes.
Split the rolls open and place a sausage link in each. Divide the peppers and onions between the two sandwiches.
Serve the sandwiches with a green salad.
Classic Manhattan Clam Chowder
1 tablespoon olive oil
2 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
1 medium bell pepper, seeded and diced
1 pound Yukon gold potatoes, peeled and diced
1 garlic clove, minced
1 sprig of thyme
1/4 teaspoon celery seed
2 bay leaves
15 oz can chopped tomatoes
2 cups of seafood broth or clam juice
2 10-ounce cans of diced clams, drained with juice reserved
Salt and black pepper to taste
Saltine crackers for serving
Heat the oil in a dutch Oven, Add vegetables and garlic, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Add drained clam broth, seafood broth, thyme and celery seed, and bay leaves.
Partly cover the pot, and simmer gently until potatoes are tender approximately 10 minutes.
When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard. Taste and adjust the seasoning.
The chowder should be allowed to sit for a while to develop flavor. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
Homemade Shrimp Po-Boy Sandwiches
You can buy the creole seasoning or make your own. See recipe.
¼ teaspoon granulated garlic
1/2 teaspoon Cajun seasoning
1/4 teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon salt
1tablespoon olive oil
1/2 cup mayonnaise
1 tablespoon capers, drained and minced
1 Tablespoonsweet pickle relish
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely minced shallot
1 tsp. tarragon or Champagne vinegar
1 to 2 garlic cloves, minced
1/2 teaspoon Dijon mustard
A good sprinkle of paprika
½ lb medium shrimp shells removed and deveined
1 tablespoon olive oil
3 French bread rolls, about 6 inches long, warmed
Make the creole seasoning and the Remoulade sauce and set them aside. Preheat the broiler to high.
Place the shrimp and creole seasoning in a ziplock bag. shake and then add the oil. shake again. Cover a sheet pan with foil and spray with cooking spray. Place the shrimp in a single layer on the prepared pan. Broil the shrimp for 2-3 minutes on each side until curled and light pink. Remove to plate.
To make the sandwiches
Spread some of the Remoulade sauce on both sides of the inside of the rolls. Add sliced tomato and shredded lettuce. Top with 1/3 of the shrimp. serve with a cup of soup.
These rolls are perfect for dinner or breakfast. They are also good for small sandwiches.
2 cups water, lukewarm
2 tablespoons granulated sugar
2 tablespoons instant yeast or active dry yeast
2 tablespoons olive oil
5 cups Unbleached Bread Flour
1 tablespoon salt
Place the dough ingredients in the large bowl on a mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes. The dough should form a ball and pull away from the sides of the bowl.
Turn the dough out onto a floured work surface and knead by hand for a minute or two.
Lightly coat the mixing bowl with cooking spray or olive oil. Return the dough to the bowl and cover it with plastic wrap. Allow it to rise in a draft-free place for 1 hour.
After the first rise, deflate the dough and divide it into 8 equal pieces shape each piece into a ball and cover it with greased plastic wrap.
If using a roll pan, spray each of the mold sections with cooking spray.
If you do not have a roll pan, then cover a baking sheet with parchment p[paper.
Working with one piece of dough at a time, shape it into an oval to fit the mold sections of the pan. Or shape each piece of dough into a 4-inch oval and place on the prepared baking sheet.
Cover with greased plastic wrap and let them rise for 30 minutes.
Preheat to 375°F.
Place the pan in the oven and bake them for 30 minutes, or until they’re deeply golden brown. Remove the bread from the oven and cool it on a rack.
You can buy rolls if you choose but homemade really make these sandwiches. Serve the sandwiches with pickles and your favorite sandwich sides.
Italian Sub Rolls
3/4 cup (85g) Unbleached All-Purpose Flour
1/2 cup (113g) lukewarm water
1/8 teaspoon instant yeast
2 teaspoons instant yeast
2/3 cup (152g) lukewarm water
2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons (8g) salt
To make the starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
To make the dough
Combine the starter and the remainder of the dough ingredients, and mix and knead by hand, or using a stand mixer, to make a smooth dough.
Place the dough in a lightly greased bowl. Cover it, and let it rise at room temperature until it’s very puffy, about 90 minutes, turning it over and gently deflating it after 45 minutes.
Turn the dough out onto a lightly oiled work surface. Divide it into six equal pieces.
Roll the pieces into cylinders, 4 1/2″ in length. Flatten the cylinders slightly; dough rises more in the center, so this will give a gently rounded top versus a high top.
Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until almost doubled, about 45 minutes. While they’re rising, preheat the oven to 425°F.
Bake for 20 to 25 minutes, or until the internal temperature reaches 190°F.
Remove the rolls from the oven and transfer them to a rack to cool. Store, well-wrapped, at room temperature for several days.
Easy Philly Cheesesteak Sandwiches
1/2 large onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 garlic clove, grated
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried Italian seasoning
Freshly ground black pepper
10 oz shaved deli roast beef
Extra-virgin olive oil
2 sub rolls, split
4 thin slices of Provolone or American or Processed cheese, about 1 ounce each
In a mixing bowl combine the onion, peppers, garlic, oil, and Italian seasoning. Season with salt and pepper and toss to coat evenly.
Spread the vegetables on a stovetop grill pan or large skillet in a single layer. Grill over high heat until they start to brown and are tender, about 6 minutes, stirring occasionally. Transfer to a bowl.
Place the beef slices in a medium bowl, add just enough oil to coat them lightly, and season with salt and pepper; toss to coat.
Grill the steak slices on the grill pan over high heat, 1 minute, Turn the beef slices over with a wide spatula and cook for 1 minute
Warm the rolls.
Build the sandwiches with cheese on the bottom, meat, onions, and peppers. Serve warm.
Serve with Sausage and Peppers. Recipe follows.
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.
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
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
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 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.
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
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
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
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
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
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.
I like to make these sandwich rolls ahead and keep them in the freezer to make sandwiches for dinner or for company. Of course, you can use store-bought rolls also.
Makes 6 rolls
3 cups bread flour
1 Tablespoon dry active yeast
1 Tablespoon granulated sugar
1 Tablespoon vegetable shortening( I use Spectrum)
1 1/4 cups warm water
1 1/2 teaspoons kosher salt
In a stand mixer fitted with a dough hook combine the flour, yeast, sugar, shortening, and water. Mix on low speed until a dough forms and pulls away from the sides of the bowl. Add the salt and increase the speed to medium; knead for 10 minutes. Turn the dough out onto a lightly floured surface and form it into a ball. Lightly grease the inside of the mixing bowl and return the dough to the bowl. Cover with plastic wrap and set in a warm, draft-free space to rise for 1 1/2 hours or until doubled in size.
Turn the dough out onto a lightly floured surface and gently deflate the dough. Divide the dough into 6 (about 4-ounces each) balls. Cover with a clean kitchen towel and allow them to rest for 15 minutes. Form each ball into a 6-inch long roll. Place the rolls onto a large parchment-lined baking pan, cover with a damp cloth, and set aside in a draft-free space to rise for 1 hour.
Preheat the oven to 375º F. Bake the rolls until light golden brown, about 25-30 minutes. Transfer to a wire rack to cool completely. Freeze in ziplock freezer bags for future use.
Grilled Sausage & Pepper Sandwiches
Serve with a mixed green salad.
Sub (Hoagie) Rolls, homemade or store-bought
10 Italian Sausage links (any type)
2 garlic cloves minced
4 bell peppers (red, orange, yellow and green) seeded and sliced
2 sweet onions, peeled and sliced into rings.
Crushed red pepper
Pour 2 tablespoons oil into a large saute pan and add the garlic. Heat the oil and then add the peppers, onions, salt, and crushed pepper to taste, cover the pan, turn the heat to low and let the mixture cook while the sausages grill.
Heat an outdoor grill or stovetop grill pan. Brush the sausage links with olive oil. Turn the heat down to medium-low and grill the sausages for 20-30 minutes or until they reach an internal temperature is 145 degrees F. Split the rolls, brush with oil and lightly grill the cut sides.
Place the grilled sausages in the skillet with the peppers and onions. Heat for a few minutes.
Serve a sausage link in each roll and top with some of the onion and pepper mixture.
This sandwich uses leftover BBQ brisket and coleslaw. See the recipes on this post.
Corn-on-the-cob is a great side dish for this sandwich.
BBQ Beef Brisket
Red Cabbage Coleslaw
Cheese Slices (white American, white cheddar, or your favorite
Shred some of the leftover brisket and reheat it, adding additional BBQ sauce.
Lay the bottom of the rolls in a single layer on a baking sheet. Top with sliced cheese and broil until melted, approximately, 1-2 minutes.
Place the desired amount of shredded brisket on top of the cheese covered bread half and add a layer of coleslaw. Place the top half of the bread on top and serve with plenty of napkins.