6 tablespoons cream cheese, softened

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1/3 cup extra-virgin olive oil, plus more for brushing

3 tablespoons balsamic vinegar

1/2 teaspoon dried oregano

2 cloves garlic, crushed and peeled

Kosher salt and freshly ground black pepper

1 red bell pepper, top and bottom removed, cut into 4 planks

1 yellow bell pepper, top and bottom removed, cut into 4 planks

1 large sweet onion, peeled and sliced into 1/4-inch-thick rings

One 1 1/2-pound Italian pork sausage ring, preferably cheese and parsley flavor

Four 6-to-8-inch hoagie rolls, split

8 slices provolone (about 6 ounces)

Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.

 
Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.

Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don’t burn, 1 to 2 minutes.

 
Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

Food Network Recipe

Meyer Lemon-Honey Mustard:

1/4 cup Dijon mustard

1 heaping tablespoon clover honey

1 tablespoon fresh orange juice

1/2 teaspoon lemon zest

1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible

Salt and freshly ground black pepper

4 croissants, halved horizontally

3 cups Leftover Billie's Houdini Chicken Salad, recipe follows

2 cups arugula

2 avocados, sliced

2 tomatoes, sliced

4 slices Cheddar

Salt and freshly ground black pepper

Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops.

Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes.

Billie's Houdini Chicken Salad:
Yield: 4 servings
In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.

In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.

1 cup orange juice

1/2 cup lime juice

12 garlic cloves, minced

2 tablespoons spiced rum, optional

2 tablespoons ground coriander

2 teaspoons salt

2 teaspoons white pepper

2 teaspoons pepper

1 teaspoon cayenne pepper

5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces

1 tablespoon olive oil

SANDWICHES:

2 loaves (1 pound each) French bread

Yellow mustard, optional

16 dill pickle slices

1-1/2 pounds thinly sliced deli ham

1-1/2 pounds Swiss cheese, sliced

In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots.

Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

Recipe and Photo Credit Taste of Home

Juicy whole London broil steak with grilled bread, arugula, and sweet onion jam.

For the steak:

4 large cloves garlic, chopped

3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/2 cup red wine

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 2-inch-thick piece beef top round for London broil (about 3 pounds)

Kosher salt

For the marmalade:

4 medium red onions, halved and thinly sliced

3 sprigs rosemary, leaves chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/3 cup extra-virgin olive oil

3 tablespoons dark brown sugar

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For the toast:

4 cloves garlic, peeled

1/2 teaspoon salt

8 tablespoons butter, softened

8 3/4-inch-thick slices good quality white or sourdough bread

1 bunch arugula, washed and trimmed

Mustard and/or horseradish

For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.

Prepare an outdoor grill with a hot fire for indirect grilling.

For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.

Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees from its original spot on the grill. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.

For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

Recipe & Photo Credit Food Network

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4 tablespoons canola oil, divided 

1 large yellow onion, thinly sliced (about 4 cups) 

1 1/2 teaspoons kosher salt, divided 

1 1/4 pounds ground chuck 

1/2 teaspoon black pepper 

1/4 cup mayonnaise 

1 tablespoon Dijon mustard 

1 tablespoon barbecue sauce 

1 tablespoon ketchup 

3 ounces sharp yellow Cheddar cheese, shredded (about 3/4 cup) 

8 (3/4-inch-thick) sourdough bread slices 

4 Swiss cheese slices 

4 tablespoons butter, divided

Heat 2 tablespoons of the oil in a medium skillet over medium. Add onion and 1/2 teaspoon of the salt. Cook, stirring often, until golden brown and soft, about 20 minutes. Set aside.

Meanwhile, divide ground beef into 4 portions. Press each into a flat, 1/4-inch-thick patty. Sprinkle with pepper and remaining 1 teaspoon salt.

Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Cook 2 patties at a time, pressing gently, until browned but still pink in the center, 2 minutes per side. Transfer to a plate.

Stir together mayonnaise, mustard, barbecue sauce, and ketchup in a small bowl until combined.

Wipeout cast-iron skillet; reduce heat to medium. Divide Cheddar among 4 of the bread slices; top each with a patty, caramelized onions, Swiss cheese slice, mayonnaise mixture, and remaining bread. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in hot butter; cook (with another skillet on top of sandwiches to weigh them down) until golden brown and cheeses are melted, about 3 minutes per side. 

Repeat with the remaining 2 tablespoons butter and 2 sandwiches.

Recipe Credit Southern Living  By ANNA THEOKTISTO 

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1 cup Mexican red sauce

12 large shrimp, peeled and deveined 

2 tablespoons olive oil 

1 large onion, chopped into chunks 

1 green bell pepper, chopped into chunks 

1 red bell pepper, chopped into chunks 

Butter, for cooking tortillas

6 flour tortillas

2 cups grated cheese (Monterey Jack is best) 

Sour cream, for serving

Fresh cilantro leaves, for serving

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4 slices bacon

1 1/2 pounds ground beef, preferably chuck

Kosher salt and freshly ground pepper

Vegetable oil, for the grill

4 crusty buns, split

3 tablespoons extra-virgin olive oil

4 large eggs

1 tablespoon dijon mustard, plus more for spreading

1 shallot, thinly sliced

1 small bunch frisee, torn

Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.

Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.

Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.

Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.

Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.

Photograph by Levi Brown

Recipe courtesy of Food Network Magazine

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Bratwurst, peppers, sweet onions all roasted up and served on a bun!

2 large red bell peppers, cut into strips

1 large yellow bell pepper, cut into strips

2 large sweet onions, cut into strips

1 tablespoon olive oil

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Vegetable cooking spray

6 fresh bratwurst sausages (about 1 1/2 lb.)

6 hoagie rolls, lightly toasted and split

1. Preheat oven to 375°. Toss together first 6 ingredients in a large bowl; spread mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan.

2. Pierce each sausage 6 times with a wooden pick. Place sausages 3 to 4 inches apart on pepper mixture.

3. Bake at 375° for 40 minutes; increase oven temperature to broil. Broil 6 to 8 minutes or until browned, turning sausages halfway through.

4. Place 1 sausage in each roll, and top with desired amount of pepper mixture.

Southern Living

JANUARY 2016

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