Some more of my infamous recipes!

December 21st, 2007 1:31 PM

Stuffed Tomato Poppers

Garlic Roasted Cauliflower

"The Silencer Sandwich" Marbled Rye Roast Beef

 

Campari middle size tomatoes sold in clear plastic tray at (Sam's Club)

Fresh cherry size mozzarella balls (Sam's Club)

Fresh Basil (Wegman's)

Murazzi's Lonza sliced thin (Wegman's)

EVOO

Balsamic Vinegar

Sea Salt

Pepper

Grated Cheese

Garlic Powder

 

Remove vines and core tomatoes removing some of the excess juice and seeds. 

Cut mozzarella balls in half

remove leaves from fresh basil

Take salt, pepper and garlic powder and gently dust tomatoes

Take one basil leaf, then place one slice of lonza on top of that, then place mozzarella ball in center, fold leaf and lonza around ball and place into tomato, repeat until complete.

Take EVOO and balsamic vinegar and drizzle over finished tomatoes, then sprinkle some grated cheese atop each tomato, marinate overnight or enjoy immediately.

 

 

fresh head of cauliflower

2 cloves fresh garlic

fresh parsley

chopped chives

1/2 cup chicken broth

evoo

sea salt

roasted garlic bread crumbs Wegman's brand

pepper

garlic powder

 

What to do!  Bash head of cauliflower on counter core side down to break apart into smaller pieces, remove remaining pieces from core head and place on cookie sheet (or a lasagna pan). pour half cup chicken broth over cauliflower pieces, then drizzle evoo over them, salt, then pepper, garlic powder, chives.  Peel garlic cloves and disperse throughout pan.  Chop parsley small and scatter throughout pan.  Generously shake bread crumbs over cauliflower.  Cover with foil.  Place in oven at 375 for about 30 min.  Then uncover for around 10 minutes until bread crumbs are golden toasted.  Remove and serve.

 

"The Silencer Sandwich" Roast Beef on Marbled Rye 

 

1 pound Wegman's Deli Seasoned Roast Beef

1 loaf uncut round Marbled Rye (Wegman's Bakery)

1 container of Wegman's brand herbed cream cheese with chive and onion

1 yellow texas sweet onion or about 6 shallots

1/2 cup chopped chives

1/2 cup chopped parsley

1/4 cup low sodium soy sauce (keep in mind I never measure)

balsamic vinegar

evoo

pepper

optional (Ajus base a 1/2 tsp) found at Schiffs.

 

Take a large saute pan and coat the bottom of the pan with EVOO, then soy sauce, heat.

Slice onion and add to heat.  (Add ajus base now) Add 1/2 cup water and cover and turn on high until onions are caramelized.  You may have to add another half cup of water.  If you find the liquid getting low and onions are not caramelized.  You want to have plenty (3/4-1 cup) of liquid for the finish.

 

Ok onions soft and carmelized.  Now add roast beef, lower flame to simmer.  Dust with garlic powder, add chives and parsely, pepper.  Fold roast beef into onions and ajus and remove from flame and cover.

 

Cut bread in half and broil until toasted.  Now pour some of the ajus onto the top and bottom of the bread (so the bread isn't dry and the roast beef juicy.)  Then generously coat the top and bottom loaf with the cream cheese.  Add the roast beef.  Slice and enjoy with plenty of napkins and beverage of choice.

 

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