Peanut Butter and Julie

Pulled Pork Sliders with Jicama Slaw

I had every intention of posting this recipe about a week ago, but - and I do realize that I am starting to sound like a broken record - I've been busy.  This time, however, it is not my fault.  You can blame my lack of posting on Stephenie Meyer.

Yes, on Tuesday of last week I finally jumped aboard the Twilight train, and I have yet to get off (thank goodness they have wi-fi.)  Wanting a summer read that had nothing to do with - brace yourselves - cooking, I wandered into Barnes and Nobles with an open mind.  Although I had certainly heard about Ms. Meyer's Twilight series, I knew very little about the story, other than the facts that it involved vampires and that most of the books had enjoyed a nice long stay on the New York Times bestseller list.  I had not seen the movie, and I knew nothing of the plot.

Although I usually resist reading the books that seem to be everywhere because my expectations are raised to the un-satisfiable heights, I decided that this 500-pager would be an easy enough read (it was in the Young Adult section after all).  I figured that I wouldn't lose much time if I did not agree with the masses. 

8 days, two books, and 1100 pages later, I am eagerly awaiting my shipment of books 3 and 4 from Amazon.com.  Hurry up!!

Much to my surprise, I really "sunk my teeth" into the story of Meyer's star-crossed couple, Bella and Edward.  I was easily "bitten" by the Twilight bug.  You could say that I was "sucked" into the whole series......O.K., I'm out of puns. 

Much to Eric's embarrassment, I think that I am now officially a Twilight geek.  Yes, I know that they are not exactly Shakespeare, but what can I say?  I'm having fun with the story.  It kind of reminds me of the whole Harry Potter phenomenon.  I recall staying up for hours, completing J.K. Rowling's thick books in a matter of days.  The same thing happened with this series, therefore "draining" me of any extra time to post a blog (there--thought of another pun!)

I made these pulled pork sliders about 1 1/2 weeks ago, and boy were they fantastic!  The sauce is a sweet and spicy version, not really a traditional Carolina sauce, but I have always enjoyed some sweetness as opposed to the vinegar-based sauce.  The slaw - no surprise here - is mayonnaise free (and therefore healthier!)  In fact, thanks to the use of leaner pork loin, the entire dish is pretty healthy.  I assure you, it will be love at first bite! Here are a few extra tips for making these petite pulled pork sandwiches:

• If you don't have a Dutch oven, you can use an oven-proof deep pan.  Cover it tightly with foil for the baking process.
• To cut down on prep time for the jicama slaw, I find that it is helpful to use my food processor to julienne the vegetables.  Fit the processor with one of the specialty shredding blades, and you will have a nice, uniform slaw.
• The slaw can be prepared one day in advance.  I even think that the flavor is a bit better on the second day, when the ingredients have had a chance to blend. 
• The sauce for the pulled pork might be too spicy (or not spicy enough!) for some people.  Adjust the cayenne and chipotles accordingly.
• Brown sugar can be replaced with honey or maple syrup if desired.  If you don't like a sweeter sauce, then leave the brown sugar out altogether.
• I prefer to use a pork loin for pulled pork, due to the fact that it is lower in fat and calories than some of the other cuts, but feel free to use a bone-in cut if you prefer.

Pulled Pork Sliders with Jicama Slaw

Serves 10-12

For the pulled pork:

1 tablespoon olive oil

1 large yellow onion, diced

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon smoked paprika

1/4 teaspoon cayenne pepper

1 (12-ounce) bottle lager

3/4 cup cider vinegar

3/4 cup ketchup

1/2 cup whole grain mustard

1/3 cup brown sugar, packed

2 tablespoons tomato paste

1 canned chipotle chili pepper, minced

1 (5 lb) pork loin, trimmed

For the jicama slaw:

1 medium jicama, peeled and julienned

1 large carrot, peeled and julienned

1 small red bell pepper, julienned

1/2 red onion, thinly sliced

2 cups cole slaw mix

2 tablespoons orange juice

1 tablespoon lime juice

1/3 cup cider vinegar

1/3 cup olive oil

1 teaspoon chili powder

1/2 teaspoon red pepper flakes

1 teaspoon sugar

Salt and pepper

2 tablespoons chopped fresh cilantro

Mini sandwich rolls, split

Prepare the pulled pork: Preheat the oven to 300F degrees.  In a large dutch oven, heat the olive oil over medium heat.  Add the onion and saute, stirring occasionally, until they are lightly browned, 10 minutes.

Increase the heat to medium-high and add the chili powder, cumin, paprika, and cayenne.  Cook the mixture, stirring for 1 minute.  Add the beer, ketchup, vinegar, mustard, brown sugar, tomato paste, and chipotle; bring the mixture to a boil.  Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce had thickened, 8-10 minutes.

Remove the pot from the heat and add the pork, spooning the sauce over the top.  Cover the pan and transfer it to the oven to bake for 1 1/2 hours.  Turn the pork over, cover, and bake for 1 1/2 hours more.  Uncover and bake until a fork inserted into the meat turns easily, 1 1/2-2 1/2 hours longer.

For the jicama slaw: In a large bowl, combine the jicama, carrot, pepper, onion, and cole slaw mix.  In a small bowl, combine the orange juice, lime juice, vinegar, olive oil, chili powder, red pepper flakes, and sugar; whisk to blend.  Season with salt and pepper.  Add the dressing to the vegetables and toss to coat.  Cover and refrigerate until ready to use.

Pull the pork apart into shreds by tearing with two forks.  Add the sauce from the bottom of the pan to the meat and stir to combine.

Assemble the sandwiches by topping the bottom halves of the mini rolls with the pulled pork and some of the jicama slaw.

Ultimate Super Bowl Showdown?

Win a $250 Sam's Club Gift Card!

With the Big Game a mere 8 days away, football fans everywhere have one thing on their minds:  What am I going to eat while I watch the Super Bowl?  I mean, let's face it.  Cheering for your favorite team/half-time performer/commercial takes energy, so you need to have your culinary affairs in order to ensure a successful football fiesta.

I am excited to announce the very first Peanut Butter and Julie recipe contest, sponsored by Sam's Club!  Do your hot wings clobber the competition?  Are your famous ribs the stuff that tailgating legends are made of?  A recipe for your signature Super Bowl snack, appetizer, or finger food could win you a $250 gift card from the folks at Sam's Club.  That's enough to feed at least a few Green Bay Packers (or a whole bunch of your friends!)

A few days ago, Sam's Club was nice enough to contact me with an offer to sponsor my own on-line "showdown," for which they will award the winner a $250 Sam's Club gift card.  The theme for this particular recipe competition is "Big Game Party Food," which could mean anything from Mini Roethlis-Burgers to Chili Con Cardinals.  Need some inspiration?  Check out a few of my recipes for game-day grub from last year: Super Bowl Sugar Cookies, and Antipasto Picnic Sandwiches.  The follow are the specifics concerning this football foodie face-off:

• Recipes must be received by 12 noon Pacific Time on Saturday, January 31st.  I know, I know--this only gives you one week.  The good news is that we are looking for something simple and approachable with a unique creative twist, something that makes people say "I can do that.....so why didn't I think of that?"
• Your recipe should be original (I'm trusting all of you honest people on this one!)  If your recipe is not selected, although I'm sure it was a close second, feel free to enter it in another contest.  It is yours after all, not mine!
• You can either submit your recipe in the comments below this post, or you can email it to me directly at peanutbutterandjulie@gmail.com .
• What makes a recipe Most Valuable?  Ease, creativity, and a catchy name all help.  Keep it appropriate to the theme too.  In other words, save your Beef Wellington recipe for another contest.
• You may enter more than once if you are just brimming with ideas for half-time hors d'oeuvres.
• I will prepare, photograph, and post the winning recipe on Super Bowl Sunday.
• The gift card will be sent to the winner soon after the winning recipe is posted. 

In lieu of my usual recipe preparation tips, the following are some tips to help you plan your Big Game bash and be an MVP host.  These helpful hints are courtesy of Sam's Club and Shauna Wilcox, wife of Baltimore Ravens (so close guys!) Tight End Daniel Wilcox:

• Guests Play-Callers - Get your guests in on the action and invite party-goers to top their part of a pizza with delicious meats or veggies, or coordinate a "chili bar" where they can add their favorite finishing touches.
• Winning Combinations -After the main dishes are set, look for combinations like wings and ranch or bruschetta spread and bagel crisps.  Keeping a wide array of food flowing is sure to be a crowd pleaser.
• Create a Prime-time Lineup - Since most guests will be planted in front of the TV for much of the party, feature easy-to-eat foods.  Finger foods, such as party trays and pizzas, are great choices to keep guests satisfied from the coin toss to the final seconds of the game.
• Friendly Competitions - A few games during the Big Game is a great way to keep the guests doubly entertained.  Fun and easy activities such as asking guests to guess the score at half-time or the first half-time commercial will keep everyone involved - even those who aren't avid sports-watchers.  Have a few small prizes like scratch-off lotto tickets and a larger prize like a gift of Membership to Sam's Club for game winners, as well.

Warm up those taste buds!
To help you select your game-day menu, on January 29-31 Sam's Club will be hosting a pre-game sampling event (c'mon, who doesn't love samples?)  Future members are welcome to attend, and anyone who joins Sam's Club prior to February 1 will receive a $10 gift card.  Hot wings with ranch sauce, a croissant sandwich party tray, and a custom football cupcake cake from the bakery are just a few of the many items that will be offered at this event!

Let me know if you have any questions.  I look forward to receiving your recipes!

Turkey Meatloaf Sandwiches

When I was a little girl, probably around age seven, I told what I thought at the time was a pretty solid lie.  I blurted out this ingenious falsehood when I was spending the night at my friend Blakey's house.  No, that was not her real name, just a nickname.  I have no idea what her real name was, because I thought that Blakey was a way cooler name than Julie, so I never asked. 

Anyhow, when it was time for dinner, Mrs. Blakey (I can't remember her last name) announced that we were having London broil for dinner.  London what?  I had never, EVER, in all of my seven years, heard of such a thing.  Unless you had an incredibly sophisticated palate as a child, you may recall that at age seven, if someone tried to serve to you an unfamiliar food, then you automatically decided that you would not like it one little bit.  Convinced that this London broil stuff would be the worst thing that I ever tasted, I told Mrs. Blakey: "I can't eat London broil.  I'm allergic to it." 

The fact that London broil was just a cut of beef combined with the fact that I had happily eaten a hamburger for lunch probably didn't escape Mrs. Blakey's attention, but she was kind enough to indulge me and make me a peanut butter sandwich instead.  When the dreaded London broil made its appearance at dinner time, it looked so juicy and appetizing next to my ho-hum sandwich, I think that I learned my lesson. 

Similar situations (hopefully with less-pathetic lies) probably happen every day, when someone tries to serve a child meatloaf.  For some reason, meatloaf doesn't have the best reputation, and we are sort of pre-programmed to dread it.  Perhaps it's the shape or the not-so-appetizing name.  I never even remember trying meatloaf until I made this recipe.  Maybe my sneaky mom served it to us, but called it something else.  This recipe will turn any skeptic into a meatloaf believer.  Made with ground turkey and filled with minced vegetables, this version is healthy and extremely moist.  Turned into a sandwich, with melted, bubbling provolone, it is the quintessential retro comfort food.  Yes, it's even good cold.  Serve the sandwich with a knife, fork, and a big stack of napkins.  Here are some extra tips for these marvelous (but messy!) meatloaf sandwiches:

• Panko are Japanese breadcrumbs, and they are usually found either next to the regular breadcrumbs or in the Asian foods aisle of your grocery store.  I like to use them because they are more of a flake rather than a crumb, so they absorb more flavor than standard breadcrumbs.  The meatloaf will be delicious with regular breadcrumbs too, so feel free to substitute.
• I like my meatloaf with a little bit of extra spice, so I usually add a few shots of chipotle-flavored Tabasco sauce to the mixture.  You can also add 1/2-teaspoon of crushed red pepper flakes.
• The meatloaf can be baked free-form on a baking sheet, as opposed to inside a loaf pan, but it is harder to divide into sandwich-size portions when you use this method.
• If you don't have ciabatta rolls for the sandwiches, any sturdy, thick type of bread can be substituted.  Regular pieces of sandwich bread are usually too flimsy to stand up the the substantial filling.
• If you have a panini grill or sandwich press, you can use it to heat the sandwich and melt the cheese instead of broiling.  Be careful to not overfill the sandwich, so the contents don't spill all over your panini grill when they are compressed. 
• The uncooked meatloaf can be prepared, transfered to the loaf pan, and then frozen, tightly wrapped, for up to 1 week.  Defrost in the refrigerator prior to baking. 

Turkey Meatloaf Sandwiches

Serves 6

Ingredients:

1 1/2 cups finely chopped sweet yellow onion

4 cloves garlic, minced

1 tablespoon olive oil

1 medium carrot, 1/8-inch dice

3/4 pound cremini mushrooms, finely chopped in a food processor

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

2 teaspoons Worcestershire

1/3 cup minced flat-leaf parsley

5 tablespoons ketchup

1 cup panko breadcrumbs

1/3 cup whole or low-fat milk

1 large egg

1 large egg white

1 1/4 pounds ground turkey

6 ciabatta sandwich rolls

3 cups arugula

6 slices provolone cheese

Extra ketchup, barbecue sauce, or steak sauce (optional)

Preheat the oven to 400F degrees.  In a large nonsitck skillet, cook the onion and garlic in the olive oil over medium heat, stirring, until the onion has softened, 3-4 minutes.  Add the carrot and cook, stirring, until softened, 3 minutes.  Add the mushrooms, salt, and pepper, and cook, stirring occasionally, until the liquid that the mushrooms give off is evaporated, and they are very tender, 10-12 minutes.

Stir in the Worcestershire, parsley, and 3 tablespoons of the ketchup.  Transfer the vegetables to a large bowl to cool.

In a small bowl, stir together the panko and the milk and let stand 5 minutes.  Stir in the egg and the egg white, and then add the panko mixture to the vegetables.  Add the ground turkey, season with salt and pepper, and mix well with your hands (the mixture will be very moist.) 

Transfer the mixture to a lightly oiled 9X5-inch loaf pan, and then brush the top of the meatloaf with the remaining 2 tablespoons of ketchup.  Bake in the middle of the oven until a thermometer inserted into the meatloaf registers 170F degrees, 55-65 minutes.  Let the meatloaf stand for 10 minutes.

Preheat the broiler.  To prepare the sandwiches, slice the ciabatta rolls in half horizontally.  Divide the arugula among the bottom halves of the rolls and top with a thick slice of the meatloaf.  Place a piece of provolone cheese on top of the meatloaf.  Arrange both halves of the six sandwiches on a baking sheet with the cut sides of the top halves facing up.  Broil the sandwiches until the provolone melts and the rolls are toasted.  Spread the top halves of the rolls with ketchup or barbecue sauce, if desired, top the sandwiches, and serve.   

Open-Faced Eggplant Caprese Sandwiches

Utter the phrase “vegetarian meal” and you’re likely to conjure up images of bland piles of leafy green vegetables accompanied by a big bowl of brown rice.  For many people, meatless is just another way of saying "dull and flavorless."  Others are convinced that it is impossible to satisfy their appetite unless chicken, beef, or pork is on the menu.  Although I do not maintain a daily vegetarian diet, some of my favorite recipes have been meatless meals, which haven't left me feeling deprived of anything.

Everyone who likes macaroni and cheese, raise your hand.  What about a colorful plate of pesto past primavera or a comforting, good old-fashioned grilled cheese sandwich with tomato soup?  I thought so.  Now, can anyone tell me what these three dishes have in common?  Bingo.  Each of these entrees is a familiar, popular, vegetarian meal, which is eaten by many people across America every day--and there is nothing bland, dull, or flavorless about any of them.

If you’re a “glass is half empty” sort of person (and you know who you are), you might think of all of the foods which are not included as part of a vegetarian diet.  I prefer to think of that glass as being half-full, and I look at creating a meat-free meal as both a challenge and an opportunity to discover new recipes and ingredients.  Some of the world’s most flavor-rich ethnic cuisines, such as Indian and Moroccan, are based largely on a vegetarian lifestyle, with food that truly tantalizes the taste buds. 

This particular vegetarian sandwich was inspired by one of Eric's favorite things to eat, a Caprese salad, which is simply layers of ripe tomatoes, buffalo mozzarella, and fresh basil, drizzled with olive oil and balsamic vinegar.  Since grilled eggplant is one of my favorite things to eat, I combined the two and heated them, open-faced style, on hearty whole grain bread.  Eggplant is great to include in a vegetarian sandwich because, like portobello mushrooms, it almost takes on meat-like characteristics.  This sandwich is colorful, summery, and very satisfying.  Serve them (or mini versions) at your next cook-out or barbecue.  Here are a few more tips for making effortless eggplant entrees:

• If you want to use a different type of cheese for this sandwich, use one that melts easily, like the mozzarella.  Bries, Gruyere, Fontina , and even provolone would all be good choices for substitutions.
• I like to make these on thickly sliced whole grain bread (I buy the par-baked La Brea brand from the bakery in our grocery store), but they would be good on ciabatta rolls, white country bread, or halved baguettes.
• To add extra color to the dish, try using different colored tomatoes, such as a combination of yellow and red.  Multicolored heirloom tomatoes would also make a nice presentation.
• If you absolutely must add meat to this dish, add some thinly sliced prosciutto or soppressata before you add the tomatoes and mozzarella.

Open-Faced Eggplant Caprese Sandwiches

Serves 4

Ingredients:

8 thick slices of peasant or ciabatta bread

Extra virgin olive oil

1 (1 1/4 pound) eggplant, sliced crosswise 1-inch thick

Salt and pepper

4 tomatoes, sliced crosswise 1/4-inch thick

1/2 pound buffalo mozzarella, sliced 1/4-inch thick

8 large basil leaves, torn

Light a grill or heat a grill pan over high heat.  Brush the bread on both sides and grill until crisp on the outside, but still soft on the inside, about 30 seconds per side.  Transfer to a platter.

Brush the eggplant slices with olive oil and season generously with salt and pepper.  Grill over medium heat until browned on the bottom, about 5 minutes.  Turn and grill until tender, about 3 minutes longer.

Top the eggplant with the tomato, mozzarella, and basil.  Cover the grill or tent the grill-pan with foil and cook until the cheese melts, about 2 minutes.  Transfer the eggplant to the bread, season with salt and pepper, and serve.

BLTT (Bacon, Lettuce, Tomato, and Tuna Steak Sandwiches)

Aristotle, Babe Ruth, Bill Gates, my dad.  All of these great men are (or were, in some cases) lefties.  Aristotle, of course, was one of the world's greatest philosophers.  Babe Ruth, despite the fact that he played for the Yankees, was one of the greatest baseball players.  Bill Gates is a great innovater and philanthropist (and great at making money to boot.)   My dad?  Well, among many other things that he is great at, all of which I would mention, but I don't want to embarrass the humble guy, he is incredibly great at being a dad.  In fact, and I might just be a tad bit biased here, but I think he might even be the greatest dad. So, that being said, what does one get in return for being the greatest dad?  In this case, in honor of Father's Day, you get a blog dedicated to you (Don't worry dad.  I'm not that cheap.  I got you something else--mom has it.)

My dad and I have quite a bit in common.  I too am a lefty. We both have blue eyes;  we both have lovely extreme Type A personalities, and we both enjoy a really good meal.  Although his homemade pizza is a family favorite, and he makes a mean bowl of cereal, dad is not as much of a cook as I am.  He is more than willing, however, to be there for me as a taste tester--what a guy!  Like me, he is a creature of habit, happy to return to his tried and true favorite foods time and again, when he is looking for a deliciously satisfying meal.

Today's recipe was inspired by one of my dad's favorite things to eat, a good BLT.  Although I tweaked the traditional diner favorite to fit my tastes, he pretty much likes his the good old-fashioned way, hold the mayo.  I had this for lunch yesterday, along with an ear of sweet corn, just like my dad does, and let me tell you, it was fantastic!  The combination of the smoky bacon with the sweet and sour tomato jam really hits all corners of your mouth.  The ahi tuna adds a little more body to the sandwich, while raising the healthy quotient.  I loved it with the peppery arugula, but it would be tasty with milder spinach, mixed greens, or lettuce.  Dad, although you are several thousand miles away, the dogs and I thoroughly enjoyed it in your honor.  Happy Father's Day!  Here are a few extra tips for this tasty twist on a BLT:

• If you can only find sun-dried tomatoes that are packed in oil, then rinse them well under warm water, in order to remove any excess oil, prior to adding them to the saucepan.
• Feel free to cook your tuna steak to your desired degree of doneness.  Rare is not for everyone!
• This recipe would also work nicely with other varieties of fish, such as halibut, swordfish steaks, or salmon.  You can also make it with a grilled chicken breast that has been lightly seasoned.
• For a lighter sandwich, use turkey bacon or even Canadian bacon.
• Try to use a good, sturdy bakery-style bread for these sandwiches, as it needs to stand up to all of the ingredients and not fall to pieces.

BLTT (Bacon, Lettuce, Tomato, and Tuna Steak Sandwiches)

Serves 4

Ingredients:

8 slices pepper bacon

Extra-virgin olive oil

1 red onion, chopped

3 cloves garlic, chopped

Salt and pepper to taste

1 cup julienned sun-dried tomatoes (not packed in oil)

3 tablespoons balsamic vinegar

2 tablespoons brown sugar

2 teaspoons Worcestershire sauce

4 (6-8 ounce) tuna steaks, about 3/4-inch thick

8 slices whole-grain bread

Arugula or lettuce leaves

Preheat the oven to 375F degrees.  Line a baking sheet with foil or parchment paper and arrange the bacon on the sheet.  Bake the bacon until crisp, 15-20 minutes.

In a small saucepan, heat 1 tablespoon olive oil over medium-high heat.  Add the onion and garlic and cook until softened, about 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 thickened, 8 minutes.

Season the tuna steaks with salt and pepper.  In a large skillet, heat 1 tablespoon olive oil over medium heat.  Add the tuna steaks and cook for about 2 minutes on each side for medium rare.

Toast the bread and drizzle with olive oil.  Top 4 of the slices with arugula, 1 tuna steak, 2 bacon strips, and a pile of the tomato jam.  Cover with the remaining slices of bread, cut in half, and serve.

Grilled Chicken Sandwiches with Goat Cheese and Sun-Dried Tomatoes

Like most 20-somethings across America, I was an avid watcher of the sitcom Friends during its ten season run, from 1994-2004 (for me, more-so in the earlier years than later on.)  While each of the characters had their significant funny moments, none made me laugh more than Joey Tribbiani, the womanizing struggling actor, perfectly personified by Matt LeBlanc.  Despite his disarmingly naive personality and his deluded sense of self confidence (what else would possess someone to select "How you doin'?" as their go-to pick-up line?), Joey was somehow still likable and managed to be almost irresistible to women, much to Chandler's envious admiration.   

Joey was also known for being passionately addicted to food, and this personality trait provided some classic comical TV moments.  There were the Thanksgiving episodes, specifically the one where Joey managed to get a turkey stuck on his head, or the one where he wore maternity pants to the dinner table, so that he could eat more.  Then there was the episode when Joey, Ross, and Chandler heard a car backfire, and they thought it was a gunshot.  Rather than throw his body over Ross or Chandler in an attempt to save them, Joey elected to shield his precious meatball sub (in all fairness, he did offer Chandler one bite of his sub afterward as a goodwill gesture.)  Yes, Joey was particularly known for being a connoisseur of sandwiches, and he never met one that he didn't like.

While I think a good sandwich is definitely more of a guy thing, there are times that I can definitely relate to this side of Joey.  A great sandwich means that you have all of your choice ingredients stacked up for you, aligned so that you can taste them all with each bite.  You need to have the perfect fresh bread to go with the filling, and it needs to be assembled with you in mind.   We had just that kind of sandwich for dinner last night.  Moist, marinated grilled chicken was layered with tangy sun-dried tomatoes, peppery arugula, creamy goat cheese, and caramelized onions on soft and chewy ciabatta rolls.  Everything just worked and came together to make a really memorable meal.  Joey would've been in love.  Here are just a few extra tips for making these colorful flavorful sandwiches:

• If you want to up the flavor ante even more, try mixing some fresh or dried herbs, chopped garlic, or minced scallions into your goat cheese.
• If you don't like goat cheese, you can top the sandwich with blue or gorgonzola cheese, or you could spread the top side of the roll with a black olive tapenade or even hummus.
• I prefer to use crusty ciabatta rolls for these sandwiches, as they require something that can really hold all of the ingredients together.  La Brea Bakery makes some good ones, which I believe are carried by most major grocery stores nowadays.  Other good bread options would be bakery-style kaiser rolls, or a thick foccacia bread.
• Spinach or mixed greens can always be substituted for the peppery arugula.
• This recipe would be very easy to turn into a grilled chicken salad, for those of you who have nixed the bread from your diets.  Toss the arugula with the balsamic vinegar and olive oil, and then top with the sun-dried tomatoes, grilled onions, and sliced grilled chicken.  Sprinkle with the goat cheese.

Grilled Chicken Sandwiches with Goat Cheese and Sun-Dried Tomatoes

Serves 8

Ingredients:

8 boneless, skinless chicken breast halves

1/4 cup balsamic vinegar

2 tablespoons olive oil

4 garlic cloves, minced

2 teaspoons dried thyme

Salt and pepper

2 red onions, cut into 1/2-inch thick slices

8 sandwich rolls, halved

1 cup chopped, drained, oil-packed sun-dried tomatoes

3 cups arugula

1 cup soft goat cheese

Place the chicken breasts in a shallow dish.  Add the vinegar, oil, garlic, and thyme.  Season with salt and pepper, turn the chicken to coat on both sides, cover the dish, and refrigerate for 6 hours or overnight.

Prepare a grill over medium-hight heat.  Grill the chicken and the onions until the chicken has cooked through and the onions are golden brown, turning once, 12-14 minutes.  Grill the cut sides of the rolls until they are golden brown.  Spread the bottom halves of the rolls with the chopped sun-dried tomatoes.  Top with the chicken breasts, grilled onions, and arugula.  Spread the top halves of the rolls with some of the goat cheese and place atop the sandwiches.  Serve warm. 

Homemade Whole Wheat Hamburger Buns

Memorial Day is the first of the two "bookend" holidays, the other one being Labor Day, which mark the beginning and end of the summer holidays in the United States.  This weekend, everyone from professional ribmasters to folks who have no business being within 20 feet of a grill will fire up their Webers and officially kick off the 2008 barbecue season.  Whether you're a fan of the beer-can chicken method or your just a simple hot dog and mustard kind of guy/gal, chances are pretty good that at least one of your meals over the next few days will be served to you with tongs onto a paper plate (or custom-made Memorial Day tableware, if you happen to be celebrating at Martha's estate.)

Nothing says "cook-out" like a good old-fashioned hamburger.  Usually, there is so much focus on the burger itself--how much seasoning, turkey or beef, what type of cheese--that the bun is all but forgotten about until the very last minute.  Those pathetic  and flimsy little grocery store versions are always too thin, become too soggy, fall apart after the first bite, and besides, have you seen the price of bread lately??  Here is your golden opportunity to take you burgers to the next level, with fresh homemade hamburger buns.

Imagine how great this scenario would be:  Your most hard-to-please family member asks you which bakery made the incredible hamburger buns.  You breezily reply, "Oh those?  I just made them myself this morning, as I was doing other things of course."   Priceless.  These buns don't require much labor or attention, just ample time to rise, so if started first thing in the morning, they really could be ready for lunch.  Make a triple batch and freeze them to enjoy throughout the summer months--and have a safe and happy Memorial Day!  Here are some extra tips for making these bakery-style burger buns:

• When you first combine the yeast and warm water, if the yeast doesn't foam after five minutes, then throw it out and start over.  This indicates that the yeast is no longer active, and the dough will not rise.
• One 1/4-ounce package of yeast is equivalent to 2 1/4 teaspoons, so for this recipe, you will need 4 1/2 teaspoons yeast.
• This recipe can be made using all white flour instead of a mixture of white and whole wheat flours.
• If you don't have an standing electric mixer, just stir all of the ingredients together with a wooden spoon until a dough forms.  Then, knead the dough on a floured surface until smooth and elastic, about 7 to 8 minutes.
• The baked buns can be frozen, tightly wrapped, for up to 1 month.
• If you don't have a 3-inch cookie cutter, then use the top of a glass to measure the rounds.

Homemade Whole Wheat Hamburger Buns

Makes about 16

Ingredients:

2 cups whole milk

1/4 cup water (about 110F degrees)

2 (1/4-ounce) packages active dry yeast

1/4 cup plus 1/2 teaspoon sugar, divided

4 tablespoons butter, softened

2 large eggs, room temperature

1 tablespoon salt

3 cups flour

3 cups whole wheat flour

1 large egg mixed with 1 tablespoon water for egg wash

Bring the milk to a low simmer in a small saucepan over medium heat.  Remove from the heat and cool until the temperature reaches between 105F and 115F degrees.

Meanwhile, stir the warm water, yeast, and 1/2 teaspoon sugar in the bowl of a standing electric mixer.  Let stand until foamy, about 5 minutes.  Add the butter, warm milk, and remaining 1/4 cup sugar to the yeast mixture and mix with the paddle attachment at low speed until the butter has melted.  Mix in the eggs until well combined.

Add the salt, 2 cups regular flour, and 2 cups whole wheat flour to the bowl and mix, scraping down the side of the bowl as necessary, until the flour is well incorporated.  Switch to the dough hook and beat in the remaining cup of regular flour and the remaining cup of whole wheat flour at medium speed until the dough pulls away from the side of the bowl, about 2 minutes.  Add more flour, 1 tablespoon at a time, if necessary.  Beat for 5 minutes longer; dough will be sticky.

Transfer the dough to a lightly oiled bowl and turn to coat.  Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 2 1/2 hours.

Butter 2 large baking sheets or line them with parchment paper.  Punch down the dough and roll out on a lightly floured surface, using a floured rolling pin.  Roll to a 14-inch round, about 1/2-inch thick.  Cut out as many rounds as possible with a floured 3-inch cutter and arrange 3 inches apart on the baking sheets.  Gather and reroll scraps; cut out more rounds.  Loosely cover the buns with oiled plastic wrap and let rise in a warm place until they hold a finger mark when gently poked, 1 1/2 hours.

Preheat the oven to 375F degrees with racks in upper and lowed thirds.  Brush the buns with the egg wash and bake, switching positions halfway through baking, until tops are golden and undersides are golden brown and sound hollow when tapped, 14-20 minutes.  Cool completely.

Strip Steak Sandwiches with Caramelized Onions and Gruyere

March 2nd, 2008 will go down in history as a very big day for Peanut Butter and Julie, because today marks my 100th post.   It seems like only yesterday I was blogging about Halloween and glazed pumpkin doughnuts.....  I am having a great time writing about my kitchen conquests, and my friends and family are having an even better time sampling them.  Thank you for your comments and for continuing to visit.  I look forward to the next hundred postings.

The honor of the 100th Peanut Butter and Julie post goes to (drum roll) Strip Steak Sandwiches with Caramelized Onions and Gruyere, a mouthful to say and an even bigger mouthful to eat.  Trust me, I watched Eric gobble his down last night, and you might want to seriously consider serving these with a knife and fork!  Marinating these steaks and then grilling them at a high temperature makes them tender and juicy.  Pairing them with nutty caramelized onions, tangy Gruyere, sweet and sour pickles, and crusty buttery bread makes one incredible sandwich.  It's almost like an upscale version of the famous Philly cheesesteak.  And whether you are loyal to Pat's or Geno's version, you'll surely be a fan of this colossal creation.  Here are a few tips for sizzling steak sandwiches:

• Although I prepared the sandwiches using strip steaks, you can use other cuts, such as rib-eye, flank, or tenderloin tenderloin.
• If you like your caramelized onions to have more of a "sweet and sour" flavoring to them,  continue to add more cider vinegar throughout the cooking process until they reach your desired flavor.
• As a serving suggestion, cut russet and sweet potatoes into thick wedges.  Toss in olive oil, ground coriander, mustard seed, coarse sea salt and ground pepper and roast at 425F for 25-3o minutes, tossing occasionally.  Serve alongside the sandwiches.
• For an additional layer of flavor, try adding caraway seeds or fennel seeds to the caramelized onion mixture, prior to sauteing in the skillet.  Crush the seeds a bit prior to adding them in order to help them release their flavor.  If you don't have a mortar and pestle to do this, use the bottom of a heavy mug or small saucepan.
• Try substituting extra sharp cheddar, provolone, swiss, or blue cheese crumbles for the Gruyere cheese.
• Instead of ciabatta, try substituting sourdough, whole grain, or roasted garlic loaves of bread.  Make sure that you use a fresh bakery bread however, as it is an important component of the sandwich.
• Be sure to allow the steak to rest for a few minutes after grilling.  This allows for the juices to accumulate on the inside.

Strip Steak Sandwiches with Caramelized Onions and Gruyere

Serves 4

Ingredients:

1 cup fresh orange juice

1/2 cup lime juice

1/4 cup olive oil

1 teaspoon ground cumin

4 garlic cloves, roughly chopped

2 pounds New York strip steak, trimmed of excess fat

For caramelized onions

2 yellow onions, sliced into 1/4 inch rings

3 tablespoons olive oil

1 tablespoon light brown sugar

3 garlic cloves, minced

3 tablespoons cider vinegar

Salt and pepper to taste

Assembly

1 loaf ciabatta bread (16 inches), split horizontally and quartered crosswise

4 tablespoons unsalted butter, room temperature

6 ounces Gruyere cheese, thinly sliced

Bread and butter pickle slices (optional)

Prepare marinade: In a shallow dish, combine the orange juice, lime juice, olive oil, cumin, and garlic.  Add the steaks, turning to coat, and refrigerate, covered, for 30 minutes or up to 2 hours.

Make the caramelized onions: Heat a large skillet over medium-high heat.  Add the olive oil, onions, brown sugar, garlic, and vinegar and stir to mix. Cook until the onions are golden, stirring often, about 25 minutes.  Remove from heat and season with salt and pepper.

Preheat a grill pan to medium-high and preheat the oven to 400F degrees.  Pat the steaks dry and season with salt and pepper.  Discard the marinade.  Grill to desired level of doneness, 5-6 minutes on each side for medium rare.  Let rest.

Butter the pieces of bread and grill, buttered side down, for 2 minutes.  Place the Gruyere on the bottom halves and bake in the oven until melted.  Slice the steak thinly, against the grain.  Top the cheese with pickles, steak, caramelized onions, and the top halves of the bread.  Halve each sandwich and serve. 

Lemon Poppyseed Turkey Burgers with Tangy Cabbage Slaw

Nothing says "I love you" on Valentine's Day like.........a turkey burger?  O.K., that might be pushing it.  Other than the fact that this recipe is being posted on Cupid's busiest day, it doesn't have anything to do with the heart-shaped holiday, and it certainly has no place as part of a romantic dinner menu.  I figured that by now, with the exception of you super-procrastinators out there (good luck by the way), your dinner plans for this evening have already been made, whether you are painting the town pink and red or sharing a cozy little fondue pot for two at home. 

By the time you get around to reading this post, you will likely be looking for something low-key and low-fat to help counteract the creme brulee, champagne, and Chateaubriand from the night before.  This turkey burger fits the bill, accompanied by a simple, veggie-packed cabbage slaw that ensures you don't reach for the chips as a side dish. If you really went overboard, skip the roll and eat the burger on top of the slaw, like a salad. 

No plans for this evening?  Invite some others who are also flying solo to come over for an impromptu burger night.  You guys get to have chips too.  See, being single has its perks after all!  Here are some tips for tasty turkey burgers:

• The slaw can be prepared and the patties can be formed up to 8 hours in advance.  Cover and refrigerate until ready to use.
• Cole slaw mix and grill seasoning are meant to serve as shortcuts for this recipe.  As an alternative for the cole slaw mix, you can shred a small head of napa cabbage to yield about 4 cups.  For the grill seasoning, you can use any seasoning mix that you have on hand, providing that it is not to spicy or strong.  If you use a salt-free seasoning, such as Mrs. Dash, then mix 1 teaspoon of kosher salt in with the ground turkey as well.
• If you like spicy slaw, then add an additional tablespoon of Tabasco to the mix.
• Instead of using ground turkey, try substituting ground chicken or lean ground beef.
• English cucumbers are the longer, thinner cucumbers, which are wrapped in plastic instead of being waxed, so they do not need peeling.  The seeds are much smaller and less prominent, and the flavor is a bit sweeter than regular cucumbers.  You can substitute a regular cucumber if you cannot find the English variety.

Lemon Poppyseed Turkey Burgers with Tangy Cabbage Slaw

Serves 4

Ingredients:

Cabbage Slaw

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon lime juice

2 tablespoons apple cider vinegar

1 teaspoon Tabasco sauce

4 cups cole slaw mix

1/3 English cucumber, julienned

1 red bell pepper, julienned

3/4 cup chopped scallions

1/4 cup chopped fresh mint

Salt and pepper to taste

Burgers

1 1/2 pounds ground turkey

1 tablespoon grill seasoning

2 teaspoons poppy seeds

1 tablespoon lemon zest

1/2 cup chopped scallions

Honey Mustard

1/3 cup yellow or Dijon mustard

3 tablespoons honey

1 tablespoon lemon juice

4 kaiser rolls, split

Lettuce, tomato, onion, and pickles for garnish (optional)

Make the slaw:  In a large bowl, stir together the honey, olive oil, lime juice, vinegar, and hot sauce.  Add the cole slaw mix, cucumber, bell pepper, scallions, and mint.  Season with salt and pepper and mix well.  Cover and refrigerate until ready to use.

Make the burgers: In a medium bowl, mix the ground turkey with the grill seasoning, poppy seeds, lemon peel, and chopped scallions.  Form into 4 patties.  Heat a large non-stick skillet or grill pan over medium-high heat and spray with nonstick cooking spray.  Add the patties and cook until the juices run clear, about 6 minutes on each side.

In a small bowl, combine the mustard, honey, and lemon juice.  Set each burger on the bottom half of a roll.  If desired, top with lettuce, tomato slices, sliced onion, and pickles.  Spread the top halves of the rolls with the honey mustard and top the burgers.  Serve with the slaw.   

Antipasto Pressed Picnic Sandwich

With the Super Bowl kickoff occurring in less than one week, it's time that I start dishing out some recipes to feed those big appetites that the Big Game's excitement always seems to create.  Although we are primarily Patriots fans in this household, having grown up in New Jersey, I also like the Giants.  Seeing as they are this year's underdog, I am going to dedicate my first recipe to them.  I'll pay tribute to the Pats later this week.

Residents of the tri-state area not only love their Giants, they love their Italian delis, especially for the colossal sandwiches and hoagies (that's a sub sandwich for all of you left coasters) that they offer.  This Antipasto Pressed Picnic Sandwich would be right up Tony Soprano's alley, something he might eat off of his checkered tablecloth-covered "office" outside of Satriale's, while taking meetings with his Jersey crew.  This sandwich is nice, thick, and filling, stacked with multiple types of Italian meats, provolone cheese, and a zesty olive and red pepper spread.   It is layered to form one large sandwich, wrapped, and refrigerated for several hours, allowing all of the flavors to blend.  Then, it can be cut into wedges or smaller, bite-sized pieces for a party platter (secure them with a toothpick).  No matter which side you are cheering for come Sunday, this sandwich is sure to score a touchdown with your hungry crowd.  Capice? Here are a few tips for making this super-sized sandwich:

• The sandwich will keep, tightly wrapped in the refrigerator, for 3-4 days.
• Capicola  is an Italian cold cut made from a piece of pork shoulder and then dry-cured.  Capicola is sometimes pronounced "gab-bah-GOOL" (a la Tony Soprano) by Italian-Americans as it reflects the pronunciation of the word in Neapolitan dialect.  All of the meats in this recipe should be available at your grocery store's deli counter.  Thinly sliced smoked ham or prosciutto may be substituted for the capicola in this recipe.
• Mortadella is an Italian cold cut, also made of cured pork, which incorporates small cubes of pork fat.  It is delicately flavored with spices, such as black pepper, nutmeg, and coriander, and often contains slices of pistachios.  You can substitute bologna slices for the mortadella in this sandwich.
• Soppressata is an Italian cured dry salami which often includes whole green peppercorns for heat.  Feel free to substitute any thinly sliced salami for the soppressata.
• You can also substitute turkey for one of the meats in this sandwich.  Instead of provolone, you can substitute thinly sliced swiss, cheddar, or even buffalo mozzarella.  As long as you have a combination of three meats and one cheese, the sandwich should have a similar appearance when completed.  Spinach or other mixed greens may be substituted for the arugula.  Instead of a round loaf, you can try a 1 pound ciabatta loaf or rectangular foccacia loaf.
• Try to drain the olive mixture a bit prior to spreading it onto the bread halves.  This will help to prevent the bread from getting too soggy.

Antipasto Pressed Picnic Sandwich

Serves 8

Ingredients:

1/4 cup red wine vinegar

2 large garlic cloves, minced

1 teaspoon dried oregano

1/3 cup extra-virgin olive oil

10 pitted green olives, chopped

1/3 cup pitted, chopped Kalamata olives

1/4 cup chopped roasted red peppers

Salt and pepper to taste

1 large round bread loaf (about 1 pound and 10-12 inches in diameter)

2-3 cups arugula leaves

4 ounces thinly sliced hot capicola

4 ounces thinly sliced mortadella

4 ounces thinly sliced soppressata

4 ounces thinly sliced provolone

1/2 large red onion, thinly sliced into rings

Whisk the vinegar, garlic, and oregano in a medium bowl to blend.  Gradually whisk in the olive oil.  Stir in the olives and the roasted red peppers.  Season the mixture to taste with salt and pepper.

Cut the loaf of bread in half horizontally.  Hollow out the bottom and top halves of the bread, leaving a 1/2 inch border in both halves.  Divide the olive and roasted red pepper mixture between the two halves, spreading it evenly over the cut sides.

Arrange the arugula leaves over the bottom half of the bread in an even layer.   Top the arugula with the hot capicola, followed by the mortadella, soppressata, and provolone.  Try to distribute each layer as evenly as possible.  Top the provolone with the sliced red onions.  Carefully cover the sandwich with the top half of the loaf, pressing firmly to adhere.

Wrap the sandwich tightly in several layers of plastic wrap.  Refrigerate for at least 2 hours, and up to one day, prior to serving in order to allow flavors to meld.  Cut into wedges and serve.