Italian Meatball Meatloaf Sandwiches

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:8 servings
Level:Easy





Ingredients
2 pounds ground beef, pork and veal (a meatloaf mix)
Kosher salt and ground black pepper
Three 1-inch slices good-quality stale white bread
Milk, for soaking bread
2 eggs
A couple handfuls grated Parmigiano-Reggiano
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup grated onion
3 to 4 cloves garlic, grated or finely chopped
Olive oil cooking spray
1 cup ketchup
2 tablespoons store-bought balsamic drizzle (or reduce 1/4 cup vinegar and 1 tablespoon brown sugar in a small pot to about 2 tablespoons of drizzle)
1 tablespoon Worcestershire sauce
Chicken stock, for warming
Italian-American crusty white bread, for serving
Toppings: lettuce, tomato, red onion, thinly sliced fresh mozzarella and torn fresh basil leaves

Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Place the meat in a mixing bowl and sprinkle with salt and pepper. Trim the crusts off the bread and place in a small bowl, cover with milk and soak to soften. Squeeze the milk from the bread and crumble as you add it to the meat. Then add the eggs, cheese, parsley, grated onion and garlic, and mix to combine. Form into a loaf about 4 inches high and put on the baking sheet. Spray with olive oil.

Mix the ketchup with the balsamic drizzle and Worcestershire. Season with pepper. Spread about 1/3 cup of the ketchup mixture over the top of the meatloaf. Bake until cooked through, about 1 hour.

To reheat, slice the meatloaf 1 1/2 inches thick and put in a pot of warmed chicken stock. Serve the meatloaf hot or cold on thick-sliced Italian white bread with the remaining ketchup mixture and the lettuce, tomato, onions, mozzarella and basil.


Main Ingredient: Pork Veal
Course: Dinner Main Dish
Dish: Sandwich
Technique: Baking
Cooking Style: Make Ahead

Hoagie Dip

Total Time:
25 min
Prep:
25 min
Yield:8 servings
Level:Easy





Ingredients
1 medium onion
2 pickled pepperoncini peppers
1/2 head iceberg lettuce
1 large tomato, halved and seeded
1/4 pound deli-sliced genoa salami
1/4 pound deli-sliced ham
1/4 pound deli-sliced prosciutto
1/4 pound deli-sliced roast turkey
1/4 pound deli-sliced provolone cheese
1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon red pepper flakes
1 10 -to-12-inch round loaf Italian bread
8 hoagie rolls, cut into pieces, for dipping

Directions
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.

Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.

Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!


Main Ingredient: Meat Bread Lettuce
Course Appetizer: Dinner
Dish: Dip
Who's Dining: For A Crowd

Grilled Sausage with Spicy Sauce

Total Time:
38 min
Prep:
10 min
Inactive:
20 min
Cook:
8 min
Yield:6 servings
Level:Easy




Ingredients
1 tablespoon vegetable oil
2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
3/4 cup ketchup
3/4 cup spicy brown mustard

1 tablespoon hot sauce


Directions
Soak 8 to 10 wooden skewers in water for about 20 minutes.

Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.

Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

Serve this dish with Tangy Corn Relish.


Main Ingredient Sausage
Course Appetizer Dinner
Technique Grilling
Who's Dining For A Family

Cooking Style Easy

Warm Artichoke and Bacon Dip

Total Time:
45 min
Prep:
10 min
Cook:
35 min
Yield:6 to 8 servings
Level:Easy





Ingredients

Pita Chips:
1 teaspoon chili powder
1 teaspoon ground cumin
3 to 4 pita breads
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt

Dip:
Butter, for greasing the baking dish
5 strips thick-cut bacon
1 teaspoon extra-virgin olive oil, optional
2 shallots, chopped
2 cloves garlic, minced
One 8-ounce bag frozen artichokes, thawed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups (16 ounces) mascarpone cheese
1/3 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh lemon juice (from 1 large lemon)


Directions
For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.

For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.

Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.

Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside.



Main Ingredient Artichoke Bacon


Course Appetizer Snack


Dish Dip


Cooking Style Easy

California Flatbread

Total Time:
40 min
Prep:
15 min
Cook:
25 min
Yield:6 servings
Level:Easy








Ingredients
4 slices bacon, chopped
3 plum tomatoes, sliced
Extra-virgin olive oil, for brushing
1 pound store-bought pizza dough, at room temperature
6 ounces goat cheese, crumbled
Kosher salt and freshly ground pepper
1 1/2 cups radish sprouts
3 cups baby arugula
Juice of 1/2 lemon

Directions
Preheat the oven to 475 degrees F. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Add the tomatoes to the drippings in the pan and cook, turning once, until slightly softened, about 2 minutes.

Brush a large rimmed baking sheet with olive oil. Stretch the pizza dough to fit the pan (if the dough shrinks back, let it rest a few minutes before continuing). Prick the dough all over with a fork. Top with the tomatoes, reserving the bacon drippings. Bake until the crust is golden brown, 12 to 15 minutes.

Remove the flatbread from the oven; top with the goat cheese. Season with salt and pepper. Toss the sprouts and arugula with 1/2 tablespoon of the reserved bacon drippings (rewarm, if necessary), the lemon juice, and salt and pepper. Top the flatbread with the greens and bacon.

• Main Ingredient
 
• Bacon

Whole-Wheat Cherry Tomato and Zucchini Pan Pizza

This healthy, vegetarian pizza is high in protein and loaded with vitamin C, calcium, iron and fiber. Cut up into smaller pieces, it's perfect[ as a healthy hors d'oeuvre].

Prep:
15 min
Cook:
30 min
Yield:One 9x13 pan pizza
Level:Intermediate


Ingredients
1 medium zucchini, sliced 1/16 inch thick (about 8 ounces)
Kosher salt
Cooking spray
One 1-pound ball 100% Whole-Wheat Pizza Dough (recipe follows)
White whole-wheat flour, for work surface
1 cup shredded part-skim mozzarella
1 pint ripe cherry tomatoes, halved
8 pitted kalamata olives, quartered lengthwise
1/4 cup crumbled feta
2 teaspoons extra-virgin olive oil
8 basil leaves, torn

100% Whole-Wheat Pizza Dough:
We love using white whole-wheat flour. It's lighter in color and milder in flavor than its regular whole-wheat cousin (a red wheat variety), which can be denser and harsher. Both flours are almost the same, nutritionally; our pizza dough has about 9 grams of fiber per serving. Be sure to check out our Cook's Note, below, a tip on making quick pizza for rushed weeknight dinners.
3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)
1 teaspoon honey or agave syrup
1 teaspoon active dry yeast
2 cups white whole-wheat flour, plus more for kneading
Kosher salt
1 tablespoon extra-virgin olive oil


Directions
#Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.

#Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.

#Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.

#Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes,

#Top with torn basil leaves. Cut into 8 squares.

#Per serving (2 squares): Calories: 470; Fat: 17 g (Saturated: 6 g); Cholesterol: 30mg; Sodium: 980 mg; Carbohydrate: 58 g; Fiber: 11 g; Protein: 21 g; Sugar: 5 g


100% Whole-Wheat Pizza Dough:
#Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)

#Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.

#Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

Yield: 1 pound pizza dough (serves 4)

Per serving (1/4 pound): Calories: 290; Fat: 5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 50 g; Fiber: 9 g; Protein: 10 g; Sugar: 1 g

NOTE::Keep parbaked pizza shells on hand for quick weeknight meals. Roll the dough balls into rounds and bake on a preheated pizza stone or baking sheet at 500 degrees F for about 10 minutes for a softer crust, about 15 minutes for a crisper crust. Remove and let cool. Wrap the pizza shells well and freeze for up to 1 month. When ready to serve, add your favorite toppings to the frozen pizza shell and bake on a preheated pizza stone or baking sheet at 500 degrees F until hot.

Beef Tenderloin in Salt Crust

Total Time: 5 hr 40 min

Prep:          25 min

Inactive:     4 hr 35 min

Cook:         40 min

Yield:         10 to 12 servings

Level:         Intermediate

Ingredients

5 cups all-purpose flour

3 cups kosher salt

3 tablespoons fresh ground black pepper

5 egg whites

1 1/2 cups water

1/2 cup chopped fresh herbs ( parsley, thyme, and/or sage)

1 (6 to 7-pound) whole beef tenderloin, trimmed

1 tablespoon olive oil

Directions

Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours.

Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down.

Preheat oven to 400 degrees F.

In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.

Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately.