Party Time Mini Cheeseburgers

 

                    Kids and adults alike will love the taste o these mini burgers. Juice up with pickle relish and topped with cheese slices, these sliders will disappear in no time flat! Be sur to make plenty.

10 servings

• 1 egg, lightly beaten
• 2 tablespoons dill pickle relish
• 2 tablespoons ketchup
• 2 teaspoons Worcestershire sauce
• 2 teaspoons prepared mustard
• ¼ cup quick-cooking oats
• ¼ teaspoon pepper
• Pinch of garlic powder
• 1 pound ground beef
• 3 to 4 slices process American cheese
• 10 dinner rolls, split

1. In a large bowl, combine the first eight ingrdients ; crumble beef over mixture and mix well.
2. Shape into 10 patties ; broil 3-4 in. from the heat for 4-6 minutes on each side or until the meat thermometer reads 160F and juices run clear.
3. Meanwhile, cut cheese slices into thirds ; immediately place on burgers and serve on rolls.

BON APPÉTIT

Honey Miso Whole Wheat Sesame Buns

 

                    Miso, fermented soybean paste, is what gives these buns a unique flavor. Five-spice powder, a Chinese  blend of five to seven spices is also in the mix. You can also omit the five-spice powder for a more all-purpose bun if you wish. 

6 to 8 buns

• 1 cup warm water
• 2¼ teaspoons yeast
• 1½ teaspoons honey
• 1 tablespoon sesame oil
• 1 teaspoon five-spice powder
• 2½ teaspoons white miso paste
• ½ teaspoon salt
• 1½ teaspoons black sesame seeds, plus more for the top
• 1½ teaspoons white sesame seeds, plus more for the top
• 2¼ cups whole wheat flour
• 1 egg

1. Line a baking sheet with parchment paper.
2. In a small bowl, combine warm water, yeast, and honey ; stir to combine and set aside until the yeast starts to foam, 5 to 10 minutes.
3. Using a stand mixer, combine the sesame oil, five-spice powder, miso, salt and both sesame seeds in the bowl.
4. Add the water-yeast mixture and then the flour ; knead for about 5 minutes on medium speed or knead or about 10 minutes if you do it by hand, or until it's smooth and elastic.
5. Spray a large bowl with cooking spray ; place the dough in the bowl and cover with plastic wrap.
6. Let the bowl sit in a warm place until the dough rises and doubles in size, about 30 minutes to 1 hour.
7. Once the dough has doubled in size, punch it down with your hand ; turn out the dough onto a clean working surface and divide into 8 equal pieces.
8. Roll each piece into a tight bun with your hands and using your palm, latten the bun a bit ; repeat or each bun.
9. Place the buns on the prepared baking sheet and cover with a plastic wrap.
10. Preheat the oven to 400F (200C) and allow the dough to rise again and double in size, about 30 minutes.
11. Remove the plastic wrap rom the buns.
12. In a small bowl, combine the egg and a splash of water ; use a pastry brush to evenly coat the top of each bun with the egg wash.
13. Sprinkle each bun with the sesame seeds and bake or about 15 minutes, or until the internal temperature o the rolls reaches 200F (93C).

BON APPÉTIT

Parmesan Kale Bread

 

1 loaf (8 to 10 slices)

• 2 tablespoons olive oil
• 2 cups chopped kale
• 1 cup warm water
• 2½ teaspoons yeast
• 2 teaspoons honey
• Pinch of ground nutmeg
• 1 cup grated Parmesan cheese, divided
• 1½ cups whole wheat flour
• 1¾ cups all-purpose flour
• 1 teaspoon salt
• 1 egg
• Zest of 1 lemon
• 2 tablespoons chopped fresh basil

1. In a small skillet over medium heat, heat oil and add the kale ; heat the kale until it has wilted down but still is vibrantly green, 3 to 4 minutes.
2. In a small bowl, combine the water, yeast, and honey ; stir to combine and let sit until the yeast gets foamy.
3. Using a stand mixer with the dough hook attachment, combine the nutmeg, two-third cup of the cheese, both flours, and salt (if you don't have a stand mixer, combine these ingredients by hand in a large bowl).
4. Add the egg and lemon zest and mix on low speed ; slowly add the yeast mixture, along with the cooked kale and basil.
5. Knead or about 5 minutes on medium speed, or until the dough releases rom the sides o the bowl and forms a ball in the center (if making dough by hand, knead the dough on a floured surface for about 10 minutes, or until the dough becomes smooth and elastic but is still a little sticky).
6. If the dough still sticks to the sides of the bowl or to your hands and look a little wet, add another ¼ cup flour.
7. Put the dough in a large, greased bowl, cover with plastic wrap, and let rest in a warm place until it doubles in size, about 1 hour.
8. Preheat the oven to 350F (180C).
9. Once the dough has doubled in size, punch it down with your hands and lay it in a bread loaf pan.
10. Pour the remaining one-third cup cheese on top of the dough ; let rest in a warm place until doubles in size.
11. Bake for about 45 minutes to 1 hour, or until internal temperature of the dough is 200F (93C).
12. Let cool for a couple of minutes before cutting into it ; wrap any remaining bread tightly with plastic wrap.

BON APPÉTIT

Turkey and Stilton Sandwiches with Cranberry-Orange Relish

 

                    This is a day-after-Thanksgiving sandwich, using leftover turkey, cranberry relish, and crumbled Stilton leftover from the cheese course.

2 sandwiches

• 1 cup (about 4 ounces) crumbled Stilton or other crumbly blue cheese
• 2 tablespoons mayonnaise
• Four ½-inch-thick slices country hearth bread
• 12 thin slices (6 ounces) turkey
• ½ cup Cranberry-Orange Relish (recipe below) or cranberry sauce or relish

1. Heat a panini or sandwich press.
2. Combine the Stilton and mayonnaise in a small bowl and stir until well blended.
3. Spread the cheese mixture on two of the slices of bread ; top with turkey.
4. Spoon the relish on top of the turkey ; top with the remaining slices of bread.
5. Put the sandwiches on the press, pull the top down, and cook until they have browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
6. Carefully remove from the press and serve immediately.

Cranberry-Orange Relish

                    This is a cheerful addition to any sandwich platter.

Makes about ½ cup

• 1 cup fresh cranberries, picked over and rinsed
• 3 tablespoons sugar
• 1 tablespoon finely grated orange zest
• 3 tablespoons water

1. Combine all the ingredients in a small saucepan and bring to a simmer over medium heat.
2. Cook, stirring occasionally, until the cranberries pop, about 5 minutes.
3. Transfer to an airtight container and let cool slightly, then refrigerate until chilled.
4. It will keep, tightly covered, up to 1 week.

BON APPÉTIT

Grilled Balsamic-Molasses Bacon (Ultimate BBQ)

 

                    It doesn't get better than this : sticky-sweet bacon infused with herbaceous rosemary. Serve this bacon for breakfast, on top of your favorite burger, or just by it self.

6 to 8 servings

• 14 (8-inch) wooden skewers
• 6 tablespoons molasses
• 3 tablespoons balsamic vinegar
• ¼ teaspoon ground red pepper
• 14 thick applewood-smoked bacon slices
• 3 fresh rosemary sprigs

1. Soak wooden skewers in water 30 minutes.
2. Preheat grill to low heat.
3. Stir together molasses, balsamic vinegar and ground red pepper.
4. Thread 1 bacon slice onto each skewer.
5. Grill bacon, covered with grill lid, 15 to 18 minutes or until bacon begins to brown, turning every 6 minutes.
6. Baste with half of molasses mixture, using rosemary sprigs as a brush ; grill, covered with grill lid, 5 minutes.
7. Turn bacon, and baste with remaining molasses mixture, using rosemary sprigs ; grill, covered with grill lid, 5 minutes or until browned and crisp.
8. Remove from grill.
9. Sprinkle with freshly ground black pepper to taste.
10. Serve bacon immediately.

BON APPÉTIT

Cedar-Planked Barbecue Salmon (Ultimate BBQ)

 

                    The barbecue rub on this salmon enhances the flavor and color, while grilling on the cedar plank provides a hint of smokiness.

4 servings

• 1 cedar plank
• 1 (2-lb.) salmon fillet
• 2 tablespoons Prize-Winning Barbecue Rub (recipe below)

1. Soak cedar plank in water overnight ; drain.
2. Place salmon fillet, skin side down, on soaked plank ; sprinkle 2 tablespoons Prize-Winning Barbecue Rub evenly over flesh side of fish.
3. Preheat grill to medium-high heat.
4. Grill, covered with grill lid, 25 minutes or until salmon flakes with a fork.

Prize-Winning Barbecue Rub

                    

                    You probably already have the ingredients for this easy seasoning mix in your pantry.

• ¾ cup firmly packed light brown sugar
• ½ cup paprika
• 2½ tablespoons coarse sea salt
• 1½ tablespoons freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cumin
• ½ teaspoon ground red pepper

1. Stir together ingredients until well blended.
2. Store in an airtight container up to 1 month.

BON APPÉTIT

Grilled Pork Tenderloin Sandwiches

 

                    The flavor of these simple pork sandwiches is enhanced by the sweet Vidalia Onion Barbecue Sauce. Be sure to get real Vidalia onions when you're preparing the barbecue sauce.

6 servings

• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon dry mustard
• ½ teaspoon coarsely ground black pepper

1. Mix those 4 ingredients together.

• 2 (¾-lb.) pork tenderloins
• Vegetable cooking spray
• 6 whole wheat hamburger buns
• 6 tablespoons Vidalia Onion Barbecue Sauce (recipe below)

1. Preheat grill to medium-high heat.
2. Rub pork tenderloins evenly with seasoning mixture ; lightly coat pork with cooking spray.
3. Grill, covered with grill lid, 10 to 12 minutes on each side or a meat thermometer inserted into thickest portions registers 145F.
4. Remove from grill, and let stand 10 minutes.
5. Chop or slice, and serve on hamburger buns ; drizzle each sandwich with 1 tablespoon Vidalia Onion Barbecue Sauce.

Vidalia Onion Babercue Sauce

Makes about 2½ cups

• 1 medium Vidalia onion, finely chopped
• 1 cup ketchup
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil
• 1 garlic clove, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

1. Stir together all ingredients and ½ cup water in a large saucepan ; bring to a boil over medium heat.
2. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
3. Refrigerate in an airtight container for up to a week.

BON APPÉTIT

South Caroline Sliders with Mustard Barbecued Pork (Slow cooker)

 

South Carolina Sliders

1. Bake 1 (15-oz.) package slider miniature sandwich buns according to package directions.
2. Split buns.
3. Spoon ¼ cup barbecued pork and ¼ cup South Carolina Slaw (recipe follows) onto each bun bottom.
4. Cover with bun tops, and serve immediately.

South Carolina Slaw

For 6 cups

• ½ head thinly sliced cabbage (about 1 lb.)
• 1 cup shredded carrot
• ½ cup apple cider vinegar
• ¼ cup sugar
• ¼ cup vegetable oil
• 2 tablespoons Dijon mustard
• 2 teaspoons dry mustard
• 1 teaspoon celery seeds
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

1. Place cabbage and carrot in a bowl.
2. Whisk together vinegar and next 7 ingredients in a saucepan until sugar dissolves ; bring to a boil over medium-high heat.
3. Pour over cabbage mixture ; toss to coat.
4. Serve immediately.

Mustard Barbecued Pork

                    Start it first thing in the morning and let the slow cooker do the work for you.

10 to 12 servings

• One-third cup firmly packed light brown sugar
• 2½ teaspoons salt
• 1½ teaspoons garlic powder
• 1½ teaspoons paprika
• 1 teaspoon onion powder
• ½ teaspoon ground red pepper

1. Stir together all ingredients in a small bowl.

• 1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt), trimmed
• 1 cup yellow mustard
• One-third cup honey
• ¼ cup apple cider vinegar
• 1½ teaspoons Worcestershire sauce

1. Rub dry mixture over pork roast ; place roast in a lightly greased 6-quart slow cooker.
2. In a bowl, whisk together the yellow mustard, honey, apple cider vinegar and Worcestershire sauce ; pour mixture over roast.
3. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork ; let stand 15 minutes.
4. Shred pork with 2 forks, removing any large pieces of fat ; stir until sauce is incorporated.

BON APPÉTIT

Baked Smokin' Mac and Cheese

 

                This macaroni and cheese gets its flavor from smoked Gouda and smoked ham. The crunchy cornflake topping is the ideal counterpoint to the creamy noodles.

8 servings

• 1 lb. uncooked cellentani (corkscrew) pasta
• 3 tablespoons butter, divided
• ¼ cup all-purpose flour
• 3 cups milk
• 1 (12-oz.) can evaporated milk
• 1 cup (4 oz.) shredded smoked Gouda cheese
• ½ cup (2 oz.) shredded sharp Cheddar cheese
• 3 oz. cream cheese, softened
• ½ teaspoon salt
• ¼ teaspoon ground red pepper, divided
• 1 (8-oz.) package chopped smoked ham
• Vegetable cooking spray
• 1¼ cups cornflakes cereal, crushed
• 1 tablespoon butter, melted

1. Preheat oven to 350F.
2. Prepare pasta according to package directions.
3. Meanwhile, melt 2 tablespoons butter in a Dutch oven over medium heat ; gradually whisk in flour, cook, whisking constantly, 1 minute.
4. Gradually whisk in milk and evaporated milk until smooth ; cook, whisking constantly, 8 to 10 minutes or until slightly thickened.
5. Whisk in Gouda cheese, sharp Cheddar cheese, cream cheese, salt and pinch of ground red pepper until smooth ; remove from heat, and stir in ham and pasta.
6. Pour pasta mixture into a 13- x 9-inch baking dish coated ith cooking spray.
7. Stir together crushed cereal, remaining 1 tablespoon melted butter, and remaining pinch ground red pepper ; sprinkle over pasta mixture.
8. Bake at 350F for 30 minutes or until golden and bubbly.
9. Let stand 5 minutes before serving.

BON APPÉTIT

Cowboy Sandwich (Ultimate barbecue)

 

                    This brisket sandwich is a twist on the traditional French dip, minus the jus. It gets its kick from the pepper Jack cheese and pickled jalapenos.

4 sandwiches

• 8 thick bread slices
• 4 (1-oz.) pepper Jack cheese slices
• Smoked Beef Brisket, click for recipe
• Pickled jalapenos slices

1. Preheat oven to 400F.
2. Arrange bread slices on a baking sheet.
3. Top 4 bread slices with pepper Jack cheese slices.
4. Bake at 400F for 5 minutes or until bread toasted and cheese is melted.
5. Top cheese-covered bread slices with warm Smoked Beef Brisket and remaining bread slices.
6. Serve sandwiches topped with pickled jalapenos slices.

BON APPÉTIT

Smoked Beef Brisket (Ultimate BBQ)

 

                    Look for a brisket with a lot of fat and plenty of marbling, and always cook it to medium-rare.

10 to 15 servings

• 1 (12- to 14-lb.) beef brisket, trimmed
• ½ cup Worcestershire sauce
• 1 cup beef rub (recipe below)
• 3 to 4 pecan, hickory, or oak wood chunks
• 15 lb charcoal briquettes
• El Sancho Barbecue Sauce (recipe below)

1. Brush or rub brisket generously with Worcestershire sauce ; coat entire brisket with Beef Rub and chill 1 to 4 hours.
2. Remove brisket from refrigerator, and let stand 1 hour.
3. Meanwhile prepare charcoal fire in smoker ; place water pan in the smoker and regulate temperature with a thermometer to 250F for 15 to 20 minutes.
4. Place brisket, fat side down, on top food grate and close smoker ; smoke 5 hours or until a meat thermometer inserted into the center of the brisket where the point and flat meet registers 165F.
5. Remove brisket from smoker, and wrap tightly in wax-free butcher paper ; return brisket to smoker.
6. Cook 3 to 5 hours more, checking temperature each hour until meat thermometer inserted into the center o the brisket registers 200F.
7. Remove brisket from the smoker, open butcher paper, and allow steam to escape for 2 to 4 minutes ; re-wrap and let brisket stand in butcher paper 2 hours.
8. Remove brisket rom butcher paper, and place on a cutting board, reserving ¼ cup drippings in butcher paper.
9. Slice meat across the grain into ¼-inch-thick slices ; combine drippings and El Sancho Barbacue Sauce, and serve immediately.

Beef Rub

About 2¼ cups

• 1 cup kosher salt
• 1 cup coarse tellicherry black pepper
• 3 tablespoons granulated garlic
• 2 teaspoons ground red pepper

1. Stir together all ingredients until well blended.
2. Store in airtight container up 1 month.

El Sancho Barbecue Sauce

                    This Texas-style barbecue sauce is sweet and spicy and ideal with smoked brisket, pulled pork, or even beef ribs.

About 3 cups

• ¼ cup tomato paste
• ½ cup ketchup
• 1 cup apple cider vinegar
• ¼ cup yellow mustard
• ¼ cup Worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 1 tablespoon kosher salt
• 2 teaspoon hickory liquid smoke
• 1 teaspoon coarse tellicherry black pepper
• 1 cup sugar
• ¼ cup honey

1. Stir together all ingerdients in a medium saucepan, and bring to a boil.
2. Reduce heat ; simmer, stirring occasionally, for about 30 minutes.
3. Rerigerate in an airtight container up to 1 week.

BON APPÉTIT

Greek Turkey Burgers

 

                Traditional Greek flavors like feta, red onion, yogurt, and mint make this burger a real winner.

4 servings

• 1½ lb ground turkey breast
• 1 (4 oz) package crumbled feta cheese
• ¼ cup finely chopped red onion
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• ½ teaspoon salt
• Vegetable cooking spray
• ½ cup grated English cucumber
• 1 (6 oz) container fat-free Greek yogurt
• 1 tablespoon chopped fresh mint
• ½ teaspoon salt
• 4 French hamburger buns, split and toasted
• Toppings : lettuce leaves, tomato slices, thinly sliced cucumber, sliced red onion rings

1. Stir together first 6 ingredients ; shape 4 (½-inch-thick) patties.
2. Heat a grill pan over medium-high heat.
3. Coat grill pan with cooking spray ; add patties and cook 5 minutes on each side or until done.
4. Stir together cucumber, yogurt, mint, and ½ teaspoon salt in a small bowl.
5. Serve burgers on buns with cucumber sauce and desired toppings.

BON APPÉTIT

Artichokes, Oven-Roasted Tomatoes, and Goat Cheese

 

                    In this sandwich, the sweetness of oven-roasted tomatoes contrasts beautifully with the acidity of the goat cheese and earthiness of the artichokes.

Makes 2 sandwiches

• 3 ounces fresh goat cheese
• 1 tablespoon finely chopped fresh basil
• 1½ teaspoons olive oil
• Two 6-inch lengths baguette
• 10 oven-roasted tomato halves 
• One 6-ounce jar quartered marinated artichoke hearts, drained

1. Heat a panini or sandwich press.
2. Combine the goat cheese, basil, and olive oil in a small bowl and mash and stir until the cheese is softened and well combined with the other ingredients.
3. Slice the baguette pieces in half lengthwise and spread some of the goat cheese on the bottom half o each baguette.
4. Arrange the tomatoes and artichokes on top of the goat cheese ; top each sandwich with the top half of the baguette.
5. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending how hot your machine is.
6. Carefully remove from the press and serve immediately.

BON APPÉTIT

Nutella French Toast

 

                    Serve them for a special breakfast or decadent dessert, may be with some raspberries, sliced strawberries, or sliced bananas and sweetened whipped cream on the side.

                    If your panini press is not reliably nonstick, spray with cooking spray or brush it with melted butter before putting the sandwiches in.

Makes 2 sandwiches

• Four 1-inch-thick slices brioche
• ¼ cup Nutella
• 2 large eggs
• ¼ cup half-and-half or milk
• 2 tablespoons confectioner's sugar, plus more for dusting
• 1 teaspoon vanilla extract

1. Heat a panini or sandwich press.
2. Spread 2 pieces of bread with the nutella ; top each piece with another piece of bread.
3. Whisk together the eggs, half-and-half, confectioner's sugar, and vanilla in a shallow bowl.
4. Place one of the sandwiches in the bowl and then turn it to completely coat it with the egg mixture ; transfer to a platter and let stand for a few seconds.
5. Put the sandwiches on the press, pull the top down, and cook until the are golden and crisp, 4 to 6 minutes, depending how hot your machine is.
6. Carefully remove from the press, dust with confectioner's sugar et accompagner avec des petits fruits ou des tranches de bananes.

BON APPÉTIT

Catskills Cubano

 

Makes 2 sandwiches

• 2 ciabatta rolls or Italian rolls or 6-inch lengths of soft italian bread
• 2 tablespoons yellow mustard
• 4 thin slices (about 2 ounces) Swiss cheese
• 2 teaspoons finely chopped pickled jalapenos or more to taste
• 4 thin slices (about 2 ounces) Serrano ham, prosciutto, or cured ham
• 4 thin slices (about 2 ounces) roast pork

1. Heat the panini or sandwich press.
2. Split the rolls in half ; spread 1 tablespoon of mustard over the cut side of the bottom half of each roll.
3. Place a slice of cheese on top of the mustard ; sprinkle with the pickled jalapenos.
4. Lay 2 slices of ham over the jalapenos ; arrange the pork on top of the ham and top with the top halves of the rolls.
5. Put the sandwiches on the press, pull the top down, and cook until the are browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
6. Carefully remove from the press and serve immediately.

BON APPÉTIT

Ham, Brie, and Apple French Toast

 

                    This is a great sandwich for the fall, when local apples are available and you start to crave something warm and filling. Dipped in egg, it makes a terrific weekend breakfast or brunch sandwich.

Makes 2 sandwiches

• 2 large eggs, lightly beaten
• Pinch of salt
• Freshly ground black pepper to taste
• Four ½-inch-thick slices brioche
• 4 teaspoons Dijon mustard
• 6 thin slices (about 3 ounces) Black Forest or other ham
• ½ apple, cored and thinly sliced
• 3 ounces Brie, thinly sliced

1. Heat a panini or sandwich press.
2. In a shallow bowl, lightly beat together the eggs, salt, and pepper, and carefully dip the brioche slices in the egg to coat.
3. Carefully place the slices on the panini press and pull te top down ; cook until they are evenly browned, 2 to 3 minutes, remove to a work surface.
4. Spread a teaspoon of mustard on each slice of French toast ; arrange the ham on top of two slices.
5. Arrange the apples on top of the ham ; arrange the cheese on top of the apples.
6. Top the sandwiches with the remaining bread slices, mustard side down.
7. Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 6 to 8 minutes, depending on how hot your machine is.
8. Carefully remove from the press and serve immediately.

BON APPÉTIT