SANDWICH WEEK - THE DAGWOOD!

This awesome sandwich lends itself as a catchall for whatever you have in the refrigerator and pantry. It was inspired by the towering sandwich that the character "Dagwood" in the comic strip "Blondie" liked to eat. This is the basic recipe....and the pimento stuffed green olive on top is the classic signature ingredient.

Ingredients:

2 tbl mustard

3 slices rye bread

1 tbl mayonnaise

4 slices deli ham

2 slices American cheese

2 leaves of iceburg lettuce

4 slices bologna

4 slices salami

6 dill pickles, sliced

3 slices tomato

4 slices deli turkey

2 slices swiss cheese

2 pimento stuffed olives

Spread mustard on 2 slices of bread and mayonnaise on the third. Place ham on a mustard slice, top with american cheese, lettuce, and bologna. Place salami, pickle slices, tomato, turkey and swiss cheese on the second mustard slice and place it atop the first mustard slice. Top with mayonnaise slice. Cut it in half and skewer each half with olive on a toothpick - a long one.

THE BIG ONE!

ENJOY!

SANDWICH WEEK - MUFFULETTA!

I love these sandwiches. The olive salad compliments the deli meats and cheese so well, it's like have an antipasto sandwich. I do not like mortadella so I just add more of the other meats. Those fat globules in mortadella - yuk! Now to save time you could buy muffuletta spread, but this recipe is so much better. It also calls for letting the whole sandwich refrigerate for at least 8 hours or overnight so plan ahead. The muffuletta olive salad recipe comes from The Central Grocery in New Orleans who has made this sandwich FAMOUS! Ingredients: 1-1/4 cup coarsely chopped cauliflower florets 1/2 cup extra virgin olive oil 1/2 tsp dried oregano 1/2 tsp dried thyme 2 small carrots roughly chopped 2 small celery stalks thinly sliced 3/4 cup chopped pitted green nicoise olives 1/2 cup chopped pitted kalamata olives 1/2 cup chopped roasted red peppers 1/4 cup drained jarred banana peppers sliced 2 tbl red wine vinegar salt pepper 1 (8"-10") round Italian loaf of bread 6 oz thinly sliced deli ham 6 oz thinly sliced Genoa salami 6 oz thinly sliced mortadella 6 oz thinly sliced provolone In sauce pan, bring cauliflower, oil, oregano, thyme, carrots, celery and 3 tbl water to a boil. Cover, reduce heat and let simmer until vegetables are tender about 10 minutes. Transfer to a bowl and stir in olives, peppers, vinegar and salt and pepper to taste. Let cool. Cut the loaf in half and hollow out some of the bread on both sides. Spread the olive salad over the bottom half. Layer ham, salami, mortadella and cheese over the salad. Then top with remaining salad and top of the loaf. Wrap in plastic wrap and refrigerate for 8 hours to overnight. Cut into quarters and serve. A meal in itself. DIVINE! ENJOY!

SANDWICH WEEK - SIDE O' SLAW

I made this yesterday to go with dinner, then had it for lunch today. Whenever I am out to lunch and order a sandwich, I always choose coleslaw as my side dish. Over the years I have had some great ones, good ones and "get off my plate" ones.

It really is all a matter of taste. Some of us like our slaw with more mayonnaise, some with a more vinegary bite. I like to somehow find the right balance between the two. This recipe knocked it out of the park for both me and my husband. I shredded my own cabbage and carrots which proved tedious, so if you just want to get the slaw in a bag, I used about 5-6 cups for this recipe. Always season to your taste.

Ingredients:

1 head green cabbage, shredded

1 head red cabbage, shredded

3 carrots, shredded

1 tsp minced shallot

1 cup mayonnaise

3 tbl white vinegar

2 tbl canola oil

2-1/2 tbl sugar

1/2 tsp celery salt

2 tsp salt

2 tsp pepper

Mix cabbage, carrots and shallot in a big bowl. In another bowl whisk remaining ingredients. Taste the dressing. You may want more salt, pepper, mayo or vinegar to your taste. When you have the right flavor for you, pour the dressing over the vegetables. Mix thoroughly and serve immediately. Store leftovers in an airtight container in your refrigerator.

LOVE THE SLAW!

ENJOY!

SANDWICH WEEK - FRIED TOMATO HOAGIE

This is an intensely flavorful sandwich made popular at Chickie's Italian Deli in Philly. It is a vegetarian version of the classic hoagie. Choose really good juicy beefsteak tomatoes for this one! I like to choose a spicy provolone cheese. The original recipe calls for roasted hot peppers, which I omit...but if you like the spice go for it!

Ingredients:

1 cup flour

2 eggs lightly beaten

1 cup bread crumbs

salt and pepper to taste

4 tbl unsalted butter

12 (1/2" thick) slices of tomato

2 (12" long) crusty Italian rolls

2 cups shredded or thinly sliced provolone

1 (17 oz) jar roasted red peppers drained

shredded lettuce

2 tsp oregano

1/2 cup mayonnaise

Create a breading station with flour in a bowl, eggs in another and breadcrumbs in another. Season eggs with salt and pepper. Heat 1 tbl of butter in a saute pan. Bread each slice of tomato, first in flour, dip in eggs and coat with breadcrumbs and add to pan in batches. Cook turning once until coating is golden brown. Transfer to a wire rack over paper towels to drain. Keep adding butter to the pan as you sute the tomatoes.

Split the hoagie and place a layer of tomato, then provolone. Add roasted red peppers, lettuce, a little oregano, salt and pepper. Spread top half of hoagie with mayonnaise.

HAVE A HOAGIE!

ENJOY!

FRIDAY COCKTAIL - CUCUMBER MO-TINI

Cucumbers are not for salads anymore. They have taken to bar crawling. If you search the "Al Gore World Wide Web" you will find hundreds of cucumber based drinks. Many use cucumber infused vodkas or gins. Since spring is just around the corner...we hope...try this very refreshing delight! This recipe makes 6 cocktails or one by my standards...haha



Ingredients:



6 limes

1 cup packed mint leaves (no stems) and some for garnish

3 unwaxed cucumbers

1/2 cup sugar

2 cups vodka

splash of champagne



Thinly slice 3 limes and add to a pitcher. Juice the other three and add juice to the pitcher. Add mint leaves and sugar. Slice 2 cucumbers an add to the mix. Muddle these ingredients. Add vodka and steep in the refrigerator for at least 30 minutes.

Cut the remaining cucumber in very thick slices. Fill a shaker with ice and add mixture. Shake and strain into martini glasses. Top with a splash of champagne. Garnish with cucumber wedges and mint.



THINK SPRING!

ENJOY!

FRIDAY COCKTAIL - BE COINTREAUVERSIAL!

This is Cointreau's signature cocktail also known as the Cointreaupolitan! Deliciously dry and elegant. It was served at the Glamour Magazine Women of the Year Award party in 2010.

Ingredients:

2-1/2 shots of Cointreau

1-1/2 shots of cranberry juice

1 shot lemon juice

orange peel

Mix all ingredients in a cocktail shaker with ice. Pour into a martini glass and garnish with the orange peel.

DELIGHTFUL!

ENJOY!

ST PAT'S DAY COCKTAIL - JAMESON SHAMROCK

Happy Saint Patrick's Day to ALL! This cocktail can be mixed in a martini shaker with ice and poured into a martini glass of a cocktail glass with ice....OR..you can layer it in a shot like this...

Ingredients:

1-1/2 oz Jameson Irish Whiskey
1/2 oz Kahlua
1/2 oz Baileys Irish Cream

GO IRISH!
ENJOY!

ESPRESSO SHORTBREAD COOKIES WITH IRISH WHISKEY GLAZE

I saw this in today's Chicago Tribune's "Good Eats" section...and these do look like "good eats"! The richness of the cookies makes the espresso and whiskey great additions. There aren't too many ingredients and only 30 minutes to make...and only a little over 200 calories a piece.

Ingredients:

Cookies:

2 sticks of unsalted Irish butter, room temperature

3/4 cup sugar

1/2 tsp coarse salt

2 cups flour

1 tbl ground espresso or coffee

Glaze:

1/4 up sugar

1/4 cup Irish Whiskey

2 tbl butter

Preheat oven to 325 degrees

For cookies, stir together butter, sugar and salt in a bowl. Mix in about half the flour and the espresso. Stir in the remaining flour and combine thoroughly. Using damp fingers, press into two buttered 8 inch round cake pans, (or 8" baking pan). Bake on the center rack of the oven for 30-35 minutes. Remove from the oven and immediately cut each pan into 8 wedges, but leave in the pans. Let cool.

For glaze, pour sugar and two tbls of whiskey into a small saucepan. Heat to a boil over high heat and boil rapidly 1 minute. Remove from heat and whisk in butter. Whisk in remaining 2 tbl whiskey. Let set to thicken slightly about one minute. Spoon over shortbread cookies. When the glaze sets remove the cookies from the pan.

GREAT WITH SOME IRISH COFFEE!

ENJOY!

CROCKPOT CORNED BEEF AND CABBAGE

Why slave over the boiled dinner when you don't have to. You can toast to the Irish with your guests instead. This recipe calls for the brisket to cook on low for 10-12 hours, so adjust your timing if you cook it at a higher speed.

Ingredients:

2-3 lb corned beef brisket with seasoning packet (serves 8)
6 carrots chunked
2 onions chopped
12oz beer
2 tbl yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges of cabbage

In a 4-6 quart crockpot, combine carrots and onions. Rinse the brisket and pat it dry and place on top of the vegetables. Pour beer over the brisket. Combine brown sugar and water until mixed through and pour this over the brisket. Spread seasoning packet and mustard on top of the brisket. Cook on low for 10-12 hours.

Remove brisket to a baking sheet, cover with foil and keep warm in a 200 degree oven. Place cabbage into the crockpot with the other vegetables and juices. Cook for about 30-40 minutes until the cabbage is crisp tender.
Serve beef and vegetables with a little of the cooking juices on top.

BOILING MADE EASY!
ENJOY!

IRISH SHEPHERD'S PIE

The answer is NO.....that means NO I don't EAT THIS!!!!
However, I searched high and low to find what I think is the best and most flavorful recipe for this traditional Irish staple. It has always been labeled the "leftover" dish..which meant a good use for your leftover potatoes.
The best thing about this recipe is that it calls for a "glass" of wine...now is that MY size glass or what?????


Ingredients:

1 tbl olive oil
1 tsp black pepper
1 lb ground beef or lamb
1 large onion diced
3-4 large carrots diced
1 cup frozen peas
3-4 fresh thyme sprigs chopped
2 tbl flour
1 tbl butter
1 glass red wine (LOVE THIS)
2 tbl tomato paste
2 tbl Worcestershire
1 cup chicken stock
6 cups mashed potatoes (fresh or leftover)
1 egg beaten
parmesan cheese

Preheat oven to 400

Saute carrots in the olive oil and then add the onion. When they are getting soft add the meat, pepper and thyme and cook until the meat is brown. Drain the mixture and return to the pan. Add the butter and peas. Sprinkle the mixture with flour and stir to combine, Add the tomato paste, wine and Worcestershire. Reduce until the gravy starts to get thick and add the chicken stock. Season to taste. Pour the mixture in a greased 13 x 9 pan. Spread potatoes on top and brush with egg and sprinkle with parmesan. Bake for 20 minutes until potatoes are nice and brown.

Then I would serve it to guests and pour myself a GLASS of wine!
ENJOY!

IRISH BACON AND CABBAGE

It's coming..It's coming,.....Saint Patty's Day and all the greatness of an Irish "boiled" dinner. Bring it up a notch with this great recipe for bacon-cabbage.

Ingredients:

3 thick slices of bacon diced

1 head of cabbage cored and wedged

3 tbl unsalted butter melted

2 tsp nutmeg

2 cups water

1/2 cup red wine vinegar

salt

pepper

Preheat broiler

Place cabbage in a large pot. Add water and bring to a boil. Simmer over low heat until tender about 15 minutes. Meanwhile, cook bacon in a saute pan, drain and set aside. Drain the cabbage and place in a baking dish. Drizzle with the melted butter and sprinkle with bacon and nutmeg. Broil until the top layer of the cabbage is lightly browned, about 5 minutes. Season with vinegar, salt and pepper.

LUCK O' THE IRISH!

ENJOY!

IRISH WHISKY COFFEE BROWNIES

You gotta love being Irish when you can create a recipe with whisky, chocolate and coffee. These are so moist and delicious with whisky in both the brownies and the glaze topping. Makes about 36 brownies, perfect for your holiday party.

Ingredients:

1-1/4 cup sugar

3/4 cup unsalted butter

1/2 cup unsweetened cocoa powder

2 eggs

1 tsp vanilla

1-1/2 cup flour

1 tsp baking powder

1/4 tsp baking soda

3/4 cup milk

1/4 cup Irish Whisky

2 tbl instant coffee crystals

1 cup chopped walnuts

2-1/2 cups sifted powdered sugar

2 tbl unsweetened cocoa powder

1 tbl Irish Whisky

1-1/4 vanilla

3-4 tbl brewed coffee

walnuts for topping

Preheat oven to 350 degrees

Heat sugar, butter and 1/2 cup cocoa powder in a saucepan until butter melts. Remove from heat and add eggs and 1 tsp vanilla. Stir to combine.

Stir flour, baking powder and baking soda in a bowl. In another bowl combine milk, 1/4 cup whisky and coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture until all combined. Stir in nuts and pour into a greased 13 x 9 x 2 pan. Bake for 15-20 minutes until toothpick comes out clean. Place on wire rack to cool.

For glaze, stir together powdered sugar, 2 tbl cocoa powder, 1 tbl Irish Whisky, 1-1/4 tsp vanilla. Stir in 3-4 tbl of brewed coffee until you get a drizzle consistency.

Drizzle over brownies and add walnuts if you like.

POT O' GOLD!

ENJOY!

FRIDAY COCKTAIL - GREEN DUBLIN!

I have seen that our younger generation of drinkers is preferring Whisky to our traditional Vodka..crazy I think...but it is all the rage. Here is a good one and for all of us watching our pennies, it only has three ingredients. Go Irish!

Ingredients:

2 oz Irish Whisky
1 oz Sour Apple Schnapps
2 oz white cranberry juice

Pour all ingredients in a cocktail shaker with ice. Strain into a martini glass and garnish with a lemon twist.

For Whisky Rachel!
ENJOY!

IRISH WEEK - IRISH SODA BREAD

So, for the next week it is IRISH WEEK!!!! Recipes and cocktails for everything Irish....okay all my Italian friends, "EMBRACE IT"! This recipe is from my good friend, Ellen!!!!! She has been a contributor to the blog every now and then...

Ingredients:

4 cups flour
4 tsp baking powder (not soda)
1 cup sugar
1 cup raisins
1 tbl caraway seeds
pinch of salt
1 - 1-1/2 cups milk

Mix first six ingredients together and add enough milk so it is doughy not stiff. Bake for 1 hour and 10 minutes at 325 degrees in a lightly greased cast iron skillet, glass pie plate or 8" cake pan.

She guarantees deliciousness!
ENJOY!

FRIDAY COCKTAIL - IRISH TULLY TEA!

Seems every occasion has a version of Long Island Ice Tea...and this is even better! Frankly it will be the BEST tea you have ever tasted!

1/2 oz Irish Whisky
1/2 oz Tequila
1/2 oz Rum
1/2 oz Gin
3/4 oz fresh lemon juice
1 oz simple syrup
Garnish with Coca Cola

and then scrape me off the floor!!!!!!


TO THE IRISH!
ENJOY!

UNDER RE-IMAGING SEE YOU SOON

As you know, I do my best work with a wine glass in my hand. I am working on a new concept and you will see it soon.

As always there will be a Friday cocktail!