Post
 Posted By: jglass 
Oct 15  # 1 of 37
French Bread Pizza


2 tablespoons butter
2 tablespoons flour
1 cup whole milk
Salt and pepper
1/4 cup honey mustard
1 baguette, split lengthwise and halved crosswise
1/2 pound deli-sliced ham, chopped
2 cups shredded gruyère cheese
2 teaspoons chopped fresh thyme
1 small shallot, finely chopped
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil (EVOO)
2 heads frisée lettuce, torn
1 English cucumber, thinly sliced
4 radishes, thinly sliced

1. Preheat the oven to 400°. In a small saucepan, cook the butter and flour over medium-low heat, whisking, for 1 minute. Whisk in the milk, then season with salt and pepper. Remove from the heat and whisk in 1 tablespoon mustard.
2. Slather a quarter of the white sauce over each baguette quarter, then top with the ham, gruyère and thyme. Bake until the cheese is bubbly, about 12 minutes.
3. Meanwhile, in a small bowl, combine the shallot and vinegar. Stir in the remaining 3 tablespoons mustard, then whisk in the EVOO. In a large bowl, combine the frisée, cucumber and radish; toss with the dressing. Serve the salad with the pizza.
Post
 Posted By: jglass 
Oct 15  # 2 of 37
Go Green Chicken Sammies


2 tablespoons extra-virgin olive oil (EVOO)
1/3 cup chopped cilantro
2 scallions, finely chopped
2 tablespoons chopped fresh thyme
Grated peel of 1 lime plus juice of 2 limes
2 teaspoons hot pepper sauce
Salt and pepper
Four skinless, boneless chicken breasts
4 deli slices pepper jack cheese
2 avocados 1 small red onion, finely chopped
1 small plum tomato, seeded and finely chopped
2 jalapeño chiles, seeded and finely chopped
1 large clove garlic, grated or finely chopped
Juice of 1 lemon
4 hamburger buns or crusty rolls, split and toasted
1 head bibb lettuce or green leaf lettuce
Tortilla chips, for serving

1. In a shallow dish, combine the EVOO, cilantro, scallions, thyme, lime peel, half of the lime juice, and the hot sauce; season with salt and pepper. Add the chicken and let marinate for at least 30 minutes.
2. Preheat a grill or grill pan to medium-high. Grill the chicken until cooked through, 12 minutes. Just before the cooking time is up, top each breast with a slice of pepper jack cheese.
3. In a medium bowl, mash together the avocados, red onion, tomato, jalapeños, garlic, lemon juice and remaining lime juice; season with salt.
4. Top each bun bottom with lettuce, a chicken breast, a mound of guacamole and a bun top. Serve with the tortilla chips.
Post
 Posted By: jglass 
Oct 15  # 3 of 37
Sliced Steak Gyros

2 pounds 1-inch-thick sirloin steak
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
1 cup crumbled feta cheese
3/4 cup Greek-style yogurt
Juice of 1 lemon
1 clove garlic, grated
2 sprigs oregano, stems discarded, leaves chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 dashes hot pepper sauce
4 large pitas or other flatbread Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded
romaine lettuce hearts; flat-leaf parsley leaves 4 lemon wedges


1. Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8 to 10 minutes. Let cool slightly, then thinly slice.
2. While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a bowl.
3. Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.
Post
 Posted By: jglass 
Oct 15  # 4 of 37
BLTT (Bacon, Lettuce, Tomato Jam and Tuna Steak) Sandwiches


8 slices bacon, preferably peppered
2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
1 red onion, chopped
2 cloves garlic, chopped
Salt and pepper
1 cup loosely packed sun-dried tomatoes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
Four 3/4-inch-thick tuna steaks (6 to 8 ounces each)
1 tablespoon grill seasoning
4 large slices whole grain or peasant bread, halved
8 red-leaf lettuce leaves


1. Preheat the oven to 375°. On a slotted broiler pan, bake the bacon until crisp, 15 to 20 minutes.
2. In a small saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the onion and garlic and cook until softened, 7 minutes; season with salt and pepper. Stir in 1/2 cup water, the sun-dried tomatoes, vinegar, brown sugar and Worcestershire sauce and bring to a boil. Lower the heat and simmer until thick, 7 to 8 minutes.
3. Season the tuna with the grill seasoning. In a large skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the tuna steaks and cook for about 2 minutes on each side for medium-rare.
4. Toast the bread and drizzle with EVOO. Top 4 slices with lettuce, 1 tuna steak, 2 bacon strips and a pile of tomato jam. Cover with the remaining toasts.
Post
 Posted By: jglass 
Oct 15  # 5 of 37
Farmer's Muffin Stuffin' Hash and Eggs

3 tablespoons butter, softened
2 large corn muffins, halved
1 tablespoon extra-virgin olive oil (EVOO)
3/4 pound andouille sausage, casings removed and meat cut into small cubes 1 onion, chopped
1 green bell pepper, chopped
2 ribs celery from the heart with leafy greens, chopped
3 cloves garlic, chopped
Salt and pepper
1 2/3 cups chicken broth
2 cups shredded cheddar cheese
8 large eggs
1 tablespoon hot pepper sauce
2 scallions, chopped


1. Spread half the softened butter on the cut sides of the corn muffin halves. In a medium skillet, cook the muffins cut side down over medium heat until toasted, about 3 minutes. Transfer to a plate.
2. Add the EVOO, 1 turn of the pan, to the skillet. Increase the heat to medium-high, add the sausage and cook, stirring occasionally, until crisp at the edges, 2 to 3 minutes. Add the onion, bell pepper, celery and garlic and season with salt and pepper. Cook, tossing occasionally, until the vegetables are softened, about 5 minutes. Crumble in the muffins. Add the chicken broth and heat through, 1 to 2 minutes. Top the stuffing with the cheese, cover with foil and remove from the heat.
3. In a medium nonstick skillet, melt the remaining 1 1/2 tablespoons butter over medium heat. In a medium bowl, beat the eggs with the hot sauce and season with salt and pepper. Add the eggs to the skillet and cook, scrambling, until set, about 5 minutes.
4. Serve a pile of stuffing topped with the scrambled eggs. Sprinkle the scallions on top.