Grilled Ham and Smoked Gouda Sandwiches

Here's an adult twist on a grilled ham and cheese sandwich I know you're going to love. It couldn't be more simple. I've made this sandwich with Harvarti cheese and added smoked turkey. Be creative and come up with your own version of this all-american stand-by.

Ingredients
1 loaf focaccia bread
dijon mustard
smoked gouda cheese
deli ham
butter

Cut focaccia bread into four pieces (triangles). Then slice to create a top and bottom for the sandwich. Spread with dijon mustard.

Layer with cheese and ham. Spread top and bottom with liberal amounts of butter. Place in medium hot skillet. Cover, but keep an eye on it. Flip when bottom is golden brown. Do the same for the other side.

Serve and enjoy!

Homemade Spaghetti and Meatballs

Who doesn't love spaghetti and meatballs? I mean, come on, there's even a song about it. "On top of spaghetti all covered with cheese, I lost my poor meatball when somebody sneezed." I've played around with trying to make this recipe as simple as possible by using frozen meatballs and jarred sauce. Of course, then it's not homemade. I'm not knocking Prego or Ragu they serve their purpose well. But in this case, the flavor of the homemade sauce and the idea of meatballs swimming in it just doesn't get any better.

Meatballs
1 lb ground chuck
1/4 cup italian style bread crumbs
1/4 cup grated parmesan cheese
1/4 tsp crushed red pepper flakes
1 tsp italian seasoning blend
1 egg

Preheat oven to 300 degrees. In a large bowl, mix all ingredients by hand. Roll  into 1" balls. Heat skillet over medium high heat, drizzle with EVOO (extra virgin olive oil). Fry meatballs until golden brown on all sides. Fry in batches making sure not to crowd the skillet. Transfer to a baking sheet and keep warm in oven.

Homemade Red Sauce

1/2 sweet onion, finely diced

2-3 cloves garlic, minced

1 can (28 oz.) crushed tomatoes

1/2 tsp italian seasoning blend

1 Tbsp brown sugar

1 tsp dried parsley

Splash of red wine (About a 1/4 cup, make sure to use a wine you like. DO NOT use cooking wine.)

Salt and Pepper to taste

Over medium low heat in the skillet that was used for meatballs, saute onions until soft. Add garlic, italian seasoning and wine. Let the wine reduce (almost evaporate). Add crushed tomatoes, brown sugar, parsley, salt and pepper. Let simmer.

In a large pot bring water to a boil. Add pasta and cook to desired doneness. (I cook mine al dente, about 9 minutes.) While past is cooking, transfer meatballs to sauce.

When spaghetti is done, drain and place in serving bowl. Add meatballs and sauce on top of spaghetti. Sprinkle with parmesan cheese and serve family style with salad and garlic toast.

Italian Style BBQ Chicken Legs & Sweet Potato Fries with Chipotle Ranch Sauce

This BBQ sauce is so versatile. It doesn't just have to be used on chicken. It would taste fantastic on ribs or pork chops, even on burgers. And the fries are to die for! What's really great about them? They're not actually fried. That's right. They're baked. They are so packed full of flavor that I bet you won't even give regular fries a thought after you try them. Yes, they are that good and very easy to make.

Italian Style BBQ Chicken Legs
1 pkg chicken legs, 14 count
1 pkg panchetta, diced (you can use 6 slices of bacon if you prefer)
1/2 small sweet onion, finely diced
3 sprigs of fresh rosemary, finely chopped
2-3 cloves of garlic, minced
1 14 oz can tomato sauce
2 Tbsp Worcestershire sauce
1/4 cup molasses
1/4 cup brown sugar
2 Tbsp Italian seasoning blend
Salt and Pepper to taste

Preheat oven to 425 degrees. On a foil lined baking sheet, place chicken legs and sprinkle with 1 Tbsp of Italian seasoning and salt and pepper. Bake chicken for 30 minutes.
Meanwhile, in a cast iron skillet saute panchetta over medium heat. Once the panchetta starts to brown, add onion and rosemary. Saute until onions become soft. Add tomato sauce, Worcestershire sauce, molasses, brown sugar, remaining Italian seasoning. If sauce needs it, add salt and pepper to taste. Lower heat on sauce and simmer for about 10-15 minutes.

Remove chicken from the oven and baste with BBQ sauce. Bake an additional 10 minutes.

Sweet Potato Fries with Chipotle Ranch Sauce

4-5 sweet potatoes, peeled and cut into thick strips

2 tsp ground cumin

2 tsp paprika

1 tsp garlic powder

1 tsp ground black pepper

EVOO (Extra Virgin Olive Oil)

2 Tbsp Southwestern Chipotle Seasoning (I use Mrs. Dash)

1 packet of ranch dressing seasoning

1 tub of sour cream (12 oz)

In a small bowl combine cumin, paprika, garlic powder, and black pepper. On a baking sheet lined with foil, place potatoes. Drizzle liberally with EVOO. Sprinkle seasonings over potatoes and toss well with your hands. Make sure every strip of potato is covered. Bake in 425 degree oven for 35-40 minutes. Toss potatoes with a spatula every 15 minutes.

In the sour cream tub, mix southwest chipotle seasoning and ranch seasoning. Mix well. Serve with potatoes.

Beer & Wine & Food

I've done a lot of reading and experimenting on cooking with beer and wine. My rule of thumb is to cook with what you like. When you add wine or beer to your cooking you are consentrating the flavors. So if you don't like pinot noir and you add it to your speghetti sauce, you aren't going to like the sauce.


When it comes to drinking beer and wine with your food, use the same rule. Drink what you like. Do certain beers or wine enhance the flavors of your food? The answer is yes. But again, if you don't like an ale and you pour a glass to have with your grilled steak, it's not going to do anything to your palate except make you crinkle your nose every time you take a sip.


It's really that simple. Eating is a full sensory experience. We should enjoy the taste, texture, smell and view of what we eat. If you've taken great care to prepare a meal, don't ruin it with bad choices.

Below are a couple of guidelines that I found very useful, hopefully you will too.

Bon Appetit!

Top Ten Guidelines For Pairing Food and Wine
(http://www.theworldwidewine.com/Wine_and_Food/wine-food-guidelines.php)

1. Match Flavor Intensity. Match delicate wines with delicate foods, and conversely match powerful wines with powerful foods. The Soave goes with the Poached Fish, and the Bordeaux with the Roast Game, and not vice versa.
2. Opposites Sometimes Attract. On occasion you may enjoy spicy foods such as Curries with sweet dessert wines. Personally I avoid applying this guideline too often.
3. Geography Reigns. When in doubt select wine and food from the same area. The soil and microclimate may have a similar effect on both the grapes and the food. For example, Hungarian Cabernet Sauvignon tastes of paprika, the national spice of Hungary.
4. What's Sauce For The Goose Is Sauce For The Wine. Pair powerful wines with powerful sauces, such as those produced by reduction, the boiling off of excess water. It's often wise to employ the same wine in the sauce and in the wine glasses. Subrule- If a wine isn't good enough to drink, it isn't good enough for your sauce.
5. Balance Sweetness. Avoid combinations in which the food is sweeter than the accompanying wine. Otherwise the wine may come off tasting thin.
6. Hot Weather Blues. Avoid highly alcoholic wines on hot sticky days. Either go with a beer or a low alcohol wine such as a German Riesling.
7. Balance Acidity. The food should never be more acidic than the accompanying wines. On the other hand, acidic wines such as Sauvignon Blanc tend to be food-friendly. So should we always drink acidic wines? I would say no.
8. Temperature Counts. If you really want to do it right, use an ice bucket to chill most reds for five minutes before serving. Increase this time to 15 minutes for red Beaujolais and to 15-25 minutes for most whites. If you can't be bothered with an ice bucket, don't forget the fridge. A relatively small difference in temperature can make a big difference in taste.
9. When In Doubt, Open A Champagne Bottle. If, like most of us, you can't justify champagne with most meals, choose a good sparkling wine such as a Spanish Cava. And don't forget Rule 5 (Balance Sweetness).
10. Drink Your Wines In The Right Sequence. If you are lucky enough to accompany a meal with several wines, increase your enjoyment by drinking them in the right order as suggested in the following guidelines. Drink dry before sweet, white before red, young before old, simple before complex, and light before heavy. What about the inevitable conflicts, for example most sweet wines are white and not red. Between wines cleanse your palate with water or a small piece of bread.

How to Pair Beer with Food
(http://www.ehow.com/how_4933983_pair-beer-food.html)
Step 1. The first thing to consider when pairing a frosty brew with your dinner is that neither the beer nor the food should upstage the other. Instead, attempt to create a harmony between the two, with each complimenting the other's flavors, textures and heartiness.  
Step 2. Similar to the red wine with red meat and white wine with fish and chicken school of thought, many prefer to pair dark, heavier beers with meats and lighter beers with fish, chicken and salads. While this doesn't hold true in all occasions, it's a good start to your first foray into pairing beer and food.
Step 3. Another consideration is to cut food's flavor with an appropriately balanced beer; for example, the acidity of highly hopped ales cuts through the richness of fattier foods like cheese or fried fish, whereas sweeter, malty beers can cut through the spiciness of Asian or Mexican dishes.
Step 4. Selecting beers and foods based on regional associations is also generally a good way to ensure a proper pairing. For instance, Mexican beers are often light and acidic, which naturally pairs well with spicy Mexican food, while Japanese lagers are a good compliment to sushi. Conveniently, most ethnic restaurants typically offer several traditional beers to make your pairings easy.
Step 5. These general guidelines will hopefully get you thinking the next time you're out to dinner, but when it's all said and done, beer and food are to be savored and enjoyed, whether together or separate. So if it tastes good to you, go for it.

Lemon Pepper Pork Tenderloin, Fried Leftover Potatoes & Spring Salad with Dijon Viniagrette

This is quite possibly one of the easiest dinners I have ever put together. The hardest part was putting the salad together. So simple, so delicious.


Lemon Pepper Pork Tenderloin

 1 1/2 lb pork tenderloin
Mrs. Dash Lemon Pepper Seasoning


Heat oven to 350 degrees. In a shallow baking dish place pork tenderloin. Sprinkle lemon pepper seasoning on all sides. Place in oven and bake for 35-40 minutes.

Remove tenderloin from baking dish and place it on a cutting board. It will need to rest for 5-10 minutes before you slice it. Tip: Allowing the meat to rest before you slice it, lets the juices redistribute keeping the meat tender and moist.

Fried Leftover Potatoes

4 leftover potatoes (Hint: Whenever I cook potatoes I make extra so I can use them in another dish.)

Mrs. Dash Basil & Garlic Seasoning

EVOO (Extra Virgin Olive Oil)

In a cast iron skillet, heat a drizzle of EVOO over medium heat. Cube leftover potatoes and add to skillet. Sprinkle with basil and garlic seasoning. Fry potatoes until they get golden brown.

Spring Salad with Dijon Vinaigrette

1 head of Romaine lettuce, chopped

1/4 head of Iceberg lettuce, chopped

1/2 cup matchstick carrots

1/4 cup dried cranberries

2 tsp italian seasoning

1/4 EVOO (Extra Virgin Olive Oil)

1 Tbsp Balsamic vinegar

1 tsp dijon style mustard

1 garlic clove, minced (Tip: I use a hand held grater to mince my garlic. You can also use a garlic press.)

pinch of salt and pepper

In a large bowl combine lettuces, carrots, cranberries, and italian seasoning and toss. 

In a mason jar, combine EVOO, vinegar, mustard, garlic, salt and pepper and shake well. Drizzle over salad.

Filet Mignon with Parm Butter, Braised Potatoes, Corn with Cayenne Pepper

So...I didn't think butter could get any better than it already was. Then I tried Parmesan Butter. It was like a mouthful of creamy, salty, savory, cheesy goodness. Paired with beef, it is to die for! It was almost orgasmic. My husband nearly made love to his plate. I guess it's true...the way to a man's heart is through his stomach!

Parmesan Butter

3 Tbsp butter, softened
1 Tbsp fresh grated Parmigiano-Reggiano cheese (You can also use store brand pre-grated cheese, but I suggest using the real deal. It adds a whole new layer of flavor that makes your tastebuds weep with joy.)
1 tsp anchovy paste (Don't crinkle your nose. It melts into the butter giving it that hmmm flavor.)
1/2 tsp Hungarian Paprika (If you can't find Hungarian Paprika, regular Paprika will do.)
1/2 tsp Dijon mustard, course grain
1/2 tsp Worcestershire sauce

Mix all ingredients together in a small bowl. Place on wax paper, shape into roll and place in fridge until ready to use.

Braised Potatoes

4-6 small Yukon potatoes (That's 2-3 per person.)

Salt and Pepper

EVOO (Extra Virgin Olive Oil)

Chicken stock

Wash potatoes and place in a medium frying pan. Pour in chicken stock until about half way point on the potatoes. Drizzle with EVOO and salt and pepper to your taste. Cover potatoes, place on medium heat and let simmer until all the liquid is absorbed. Once the liquid is absorbed, the potatoes will start to crisp from the EVOO. When the potatoes are golden brown on the bottom, flip over and finish cooking on the other side. Tip: You may want to "mash" the potatoes a bit to give the potatoes a "flat" surface area once all the liquid is absorbed.

Filet Mignon

2-4 filet mignon tenderloin steaks
2-3 tsp course ground black pepper
EVOO (Extra Virgin Olive Oil)

In a cast iron skillet, heat drizzle of EVOO over medium high heat. Place black pepper on a plate. Roll steaks in pepper. Place in hot skillet, cover, and cook steaks to your likeness. (I cook mine 3-4 minutes per side. The steaks will be medium rare.) Plate steaks and place a pat of the Parmesan Butter on each steak.

Corn with Cayenne Pepper

4 ears of frozen sweet corn on the cob, thawed

4 cups of water

1/4 cup sugar

Salt

Butter

Cayenne Pepper

In a medium saucepan place water, corn, and sugar. Bring to a boil. Add a generous sprinkle of salt. Continue to boil for about 8-10 minutes. Drain. Roll ears of corn in butter and sprinkle with cayenne pepper. 

Completed meal, served with Bartenura red wine and Busch Light beer.

Chow Mein with Rice

Okay...I can't really take credit for this recipe. It is my mother's. I've put my spin on it by opting to use fresh ingredients. By doing so, I'm in control of what goes into what I eat. No hidden preservatives, sugars or salts.


Rice
1 Tbsp butter
2 Tbsp EVOO (Extra Virgin Olive Oil)
2 cups long grain white rice
2 cups chicken stock
2 cups water


Chow Mein:
1 small yellow onion, sliced
3 stalks of celery, sliced
1 medium red bell pepper, chopped
1 large handful of matchstick carrots
2 - 14 oz. cans of bean sprouts, drained
1 lb. stir fry beef, chopped into bite size pieces
1 tsp Chinese Five Spice seasoning
1 Tbsp beef bouillon granules
1/4 cup worcestershire sauce
1/2 cup soy sauce
1/2 cup molasses
Salt and Pepper
5 cups - very hot water
2 or 3 Tbsp - corn starch mixed into cold water (pancake batter consistancy)
1 bag - chinese rice noodles


In a medium saucepan over medium high heat, melt butter and EVOO together, add rice and stir. Toast for about 2-3 minutes. Add chicken stock and water. Bring to a boil. Turn heat to simmer. Cover and let simmer until liquid is absorbed (approx. 20 mins.).

In a dutch oven over medium high heat, fry beef in a drizzle of EVOO (enough to coat bottom of pan). Add chinese spice and season with salt and pepper. Cook for about 3-4 minutes or until meat is no longer red. Remove meat from pan with a slotted spoon.

Add veggies and another drizzle of EVOO. Saute until veggies soften, then add 2 cans of bean sprouts.

In a 2 cup measuring cup dissolve 1 Tbsp of beef granules in very hot water. Pour into veggie mixture and add remaining water, worcesteshire sauce, soy sauce, and molasses. Add meat to pot. 

                       

Bring to a boil. Mix corn starch with water to make thickener. Gently pour into boiling chow mein. Stir thuroughly.

Turn off heat and let set for 10 minutes before serving over rice noodles.