Category: Recipes

Home Cooking With The Cookes : Grilled Corned Beef and Fontina Sandwiches

Grilled Corned Beef and Fontina Sandwiches

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Ingredients:

  • 8 slices Jewish-style rye bread, divided Dijon mustard
  • 1 pound thinly sliced corned beef reserved from Homemade Irish Corned Beef and Vegetables
  • 8 ounces thinly sliced Fontina cheese
  • 1/2 sweet onion (such as Maui or Vidalia), thinly sliced
  • 4 tablespoons (1/2 stick) butter, divided

Directions:

  • Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
  • Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.

I give this one 3 out of 5 Lobsters

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These were some great sandwiches. We went with some muenster cheese to save a few bucks and we went with a dark rye. Amazing flavor packed in a tiny package. Would make these again.

 

Recipe from : http://www.epicurious.com/recipes/food/views/241624?mbid=ipapp

Home Cooking With The Cookes : Outside-in Cheddar Sliders

Outside-in Cheddar Sliders

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Ingredients: 

  • 1 1/2 pounds ground chuck (20% fat)
  • 4 1-inch cubes sharp white cheddar cheese, each halved
  • 8 soft dinner rolls, split

Directions:

  • Divide meat into 8 equal pieces. Shape into balls. Press 1 cheese piece into center of 1 meatball and enclose cheese in meat. Flatten to 21/2- to 3-inch-diameter patty. Repeat to form 7 more patties. Sprinkle both sides of patties with salt and pepper.
  • Prepare barbecue (medium-high to high heat). Grill patties until cooked to desired doneness and cheese centers soften, about 5 minutes per side for medium. If desired, grill cut side of rolls until toasted, about 1 minute. Transfer patties to rolls; let rest 5 minutes.

I give this one 3 out of 5 Lobsters

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These were some decent burgers. Our cheese started burning while the sliders were still cooking so we had to have ours a little more rare than we would have liked. The crispier cheese tasted good, but I think I could have gotten the same result with putting the cheese on top of the sliders. May make these again.

Recipe from : http://www.epicurious.com/recipes/food/views/353829?mbid=ipapp

 

Home Cooking With The Cookes : Asian Meatballs

Asian Meatballs with Sesame Lime Dipping Sauce
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Ingredients:
  • 1/4 cup whole milk
  • 1/4 cup fine dry bread crumbs
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 1 large egg, lightly beaten
  • 1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh cilantro plus 1/4 cup sprigs
  • 5 tablespoons soy sauce
  • 4 teaspoons Asian sesame oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 2 teaspoons sugar
  • Accompaniment: steamed white rice
Directions:
  • Put oven rack in middle position and preheat oven to 500°F.
  • Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed. Add ground meat, egg, water chestnuts, salt, chopped cilantro, 1 tablespoon soy sauce, and 2 teaspoons oil and mix with your hands until combined well. Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes.
  • Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.
  • Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.
  • Serve meatballs with remaining sauce.

 

I give this one 4 out of 5 Lobsters

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This was a great alternative to an Italian style meatball. The meatballs were much lighter felling using the pork and in our case turkey rather than veal. The sauce was pretty good and a great alternative to soy or teriyaki sauce which is what most people just toss on their Asian food. These were very flavorful right after being cooked and were even better tasting the day after as leftovers. Would make these again for sure!

Recipe from : http://www.epicurious.com/recipes/food/views/238396?mbid=ipapp

 

 

Grilled Turkey, Bacon, Radicchio, and Blue Cheese Sandwiches

Grilled Turkey, Bacon, Radicchio, and Blue Cheese Sandwiches

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Ingredients:

  • 6 slices applewood-smoked bacon
  • 1/4 cup mayonnaise
  • 1/4 cup crumbled Maytag blue cheese or other mild blue cheese
  • 4 1/2-inch-thick slices country-style white bread (about 5×3 inches)
  • 4 leaves radicchio
  • 6 ounces thinly sliced cooked turkey
  • 4 teaspoons butter, room temperature, divided

Directions:

  • Cook bacon in large skillet over medium heat until crisp.
  • Transfer to paper towels. Pour off fat from skillet; reserve skillet.
  • Mash mayonnaise and blue cheese in bowl to coarse puree; season with pepper.
  • Place bread on work surface. Divide cheese mixture among bread slices, spreading evenly.
  • Divide bacon, radicchio, and turkey between 2 bread slices. Top with remaining bread, cheese side down.
  • Melt 2 teaspoons butter in reserved skillet over medium heat.
  • Place sandwiches in skillet. Spread 2 teaspoons butter on top pieces of bread.
  • Cover with lid that is slightly smaller than skillet. Cook sandwiches until lightly browned, about 4 minutes per side.

I give this dish 3 out of 5 Lobsters:

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These were some pretty good sandwiches and would be great on a nice summer day. We ate them hot, but they would be good cooled as well. Would make these again.

Recipe from: http://www.epicurious.com/recipes/food/views/Grilled-Turkey-Bacon-Radicchio-and-Blue-Cheese-Sandwiches-236489?mbid=ipapp

Hot Bacon Salad Dressing

Hot Bacon Dressing

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Ingredients:

  • 8 slices bacon
  • 1 1/2 cups white sugar
  • 3 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/2 cup white vinegar

Directions:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
  • In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens

I give this dressing 5 out of 5 lobsters

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I chose to put this one on some spinach and it was great. A good blend of flavors and it leaves a sweet aftertaste in your mouth.
Would make this again for sure!

Recipe from: http://allrecipes.com/Recipe/Hot-Bacon-Dressing/Detail.aspx#

Home Cooking With The Cookes : Cherry Nut Coffee Cake

Cherry Nut Coffee Cake

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Ingredients:

Topping:

  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup Butter Flavor CRISCO® All-Vegetable Shortening
  • 1/2 cup sliced almonds or other chopped nuts

Cake:

  • 3/4 cup Butter Flavor CRISCO® All-Vegetable Shortening
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 3 medium eggs
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups dairy sour cream
  • 1 (21 ounce) can cherry pie filling

Glaze:

  • Milk
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon almond extract

Directions:

  • Heat oven to 350 degrees F. Spray 13 x 9 x 2 inch pan with CRISCO® No-Stick Cooking Spray.
  • For topping, combine sugar and flour in small bowl. Mix in Butter Flavor CRISCO® Shortening until crumbly.
  • For cake, cream Butter Flavor CRISCO® Shortening, sugar and vanilla in large bowl. Add eggs, beating well. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture alternately with sour cream.
  • Spread half the batter in greased pan. Cover with half the cherry pie filling, spreading as evenly as possible. Repeat layers. Sprinkle with nuts and topping mixture.
  • Bake at 350 degrees F for 50 minutes or until top is brown and wooden pick inserted in center comes out clean. Cool until slightly warm or to room temperature.
  • For glaze, add enough milk (about 1 tablespoon) to confectioners’ sugar to make desired consistency. Stir in almond extract. Drizzle over cake.

I give it 5 out of 5 Lobsters:

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It was moist and creamy and the icing on the top really made this a great coffee cake. An amazing treat for desert, snack time, or breakfast.
Would make this again for sure!

Recipe from : http://allrecipes.com/Recipe/Cherry-Nut-Coffee-Cake/Detail.aspx