Open Face Steak Sandwich

Open Face Steak Sandwich 

With A Delicious Garlic Ricotta Whip!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 12 minutes

Ingredients 

1 New York Strip

2-3 large slices of Tuscan Bread, slice 3/4 inch thickness

4 Campari Tomatoes , sliced

1 cup Ricotta cheese

1/2 cup grated Parmesan cheese

1 cup shaved Parmesan cheese

zest of 1 lemon

2 tbsp olive oil + drizzle

2 tbsp butter

fresh basil leaves 

1 garlic clove, minced

1 tsp Kinder's Buttery Steakhouse Seasoning 

salt

pepper

Cooking Tools

Outdoor grill

Mini food processor 

Cast iron pan/grill

Directions

Preheat outdoor grill on high, then reduced to medium heat when placing steak on grill. Season steak with the Kinder's Buttery Steakhouse seasoning  and grill steak to your preferred temperature, set aside. In a heated cast iron pan, add butter & olive oil until melted and coat sliced Tuscan bread quickly on both sides, then place each side down for a few minutes on each side until golden crispy, set aside. In a mini food processor, add: Ricotta cheese, Parmesan cheese, minced garlic, drizzle some olive oil, pinch of salt and whip until fluffy and smooth.

To construct the sandwiches: Once steak has properly rested, slice steak to serve two sandwiches. Spread the Ricotta Whip on the toasted slices of Tuscan bread, place sliced steak on top of Ricotta. Top with tomato slices, Parmesan shavings, lemon zest, fresh basil leaves and drizzle with some more olive oil, then repeat with the other slice of toasted bread.

Serves 2

 

 

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Pastalaya

Pastalaya

A Delicious Blend Of Pasta & Jambalaya!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients 

1 box Fettuccine noodles

1 andouille sausage, sliced thin

2 cups rotisserie chicken, ( white & dark meat) pulled

1/2 lb. medium shrimp, shelled & deveined

1 cup onion, diced

1 cup green pepper, diced

1 cup celery diced

1 large tomato, diced

2 garlic cloves, minced

1 tbsp tomato paste

1 1/2 cups chicken broth

2 tsp+ Ragin Cajun seasoning

2 tbsp olive oil

2 tbsp butter

1 cup heavy cream

pepper

hot sauce (optional)

minced parsley for garnish

1 cup Parmesan cheese

Cooking Tools

Large pot

Large deep frying pan

Directions

In a stock pot, cook pasta according to box directions. Prep the ingredients, In a large deep frying pan on medium heat, add olive oil. add in the sausage and saute until golden brown then remove and set aside.

Into the oil, add; onions, green pepper, celery and garlic.  Saute vegetables until slightly tender then add in broth, seasoning, butter, cream, chicken and the cooked sausage, simmer on low heat for about 5 minutes then add in tomato paste and mix to thicken sauce. The last 2 minutes of cooking, add in shrimp and tomatoes, then drain pasta and add to the sauce and toss until sauce thickens and coats all of the pasta. Remove from heat and add cheese and toss pasta. serve on platter or plate and garnish with minced parsley and a splash of hot sauce.

serves 4

Lemon & Pistachio Pesto Fusilloni

Lemon & Pistachio Pesto Fusilloni

Creamy Robust Flavors In Every Bite!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 12 minutes

Ingredients

1 bag Fusilloni pasta

1 1/4 cup Pistachio, shelled & lightly salted + garnish

12 oz. Ricotta cheese

1/2 cup Mascarpone cheese

1/2 cup Parmesan cheese, grated

4 cloves garlic

1/4 cup olive oil + drizzle

zest of 2 lemons, divided

1 tbsp fresh oregano leaves

reserve 1 cup pasta water

salt

pepper

Cooking Tools 

Food Processor 

Directions

Cook pasta according to package directions. While the pasta is cooking, In a food processor, add; pistachio ricotta, mascarpone cheese, garlic, olive oil,  1/2 the lemon zest, oregano leaves, 1/2 cup pasta water ( use the other half of the pasta water if needed to thin the pesto) salt & pepper to taste.  Pulse ingredients until combined, leave some texture to the pesto. Drain pasta and place in a large serving bowl and pour in pesto and toss until well coated. Toss in Parmesan cheese and garnish with lemon zest and pistachios.

Kalbi Short Ribs

Kalbi Short Ribs

Korean ( Galbi ) BBQ Beef Ribs, So Flavorful & Tender!

Difficulty: Easy

Prep Time: 24 hours

Cooking Time: 4 minutes

Ingredients 

2-3 lbs Korean style beef short ribs

1/2 cup palm sugar or light brown sugar

3/4 cup soy sauce

1/2 cup water

1/2 cup Mirin (rice wine)

1/2 onion, grated

1 Asian pear, peeled & grated

2 tbsp minced garlic

1 kiwi, peeled & grated

1 tbsp sesame oil

grated black pepper

green onions, sliced for garnish

Cooking Tools

Outdoor grill

Large Ziploc sealable bag 

Small Mixing Bowl

Directions

Whisk together all the ingredients, except the green onions in a mixing bowl and whisk.  place short ribs in the Ziploc bag and pour marinade all over the ribs and coat well. Remove air from bag and seal, place in refrigerator overnight.  Preheat grill to high and remove ribs from bag and scrape off any excess marinade, grill each side for 2 minutes and remove from grill and garnish with sliced green onions. 

Serves 2

 

King's Hawaiian Meatball Sliders

King's Hawaiian Meatball Sliders

Perfect Appetizer For A Party!

Difficulty: Easy

Prep Time: 40 minutes

Cooking Time: 1 hour 25minutes

Ingredients

King's Hawaiian Dinner Rolls, 12 count

1 lb ground round beef

1/2 cup panko bread crumbs

1/2 cup finely grated Parmesan cheese 

2 cloves garlic, pressed

1 tsp dried Italian herbs

1 large jar Marinara sauce ( RAO'S )

1 tbsp chives, minced

1 cup Italian shedded cheese

2 tbsp olive oil 

1 egg

salt

pepper

Garlic Herb Butter

Ingredients

1/2 cup olive oil

2 tbsp butter

1/2 tsp Italian herbs

2 cloves garlic, pressed

pinch of red pepper flakes

pinch of salt

pinch of pepper

Cooking Tools

Cupcake pan, 12 or 2 (6) count

Saucepan

Mixing bowl

Cast iron pan

Pastry Brush

Directions

First, lets make the meatballs! In a mixing bowl, add; ground round beef, panko, Parmesan cheese, garlic, Italian herbs, 2 tbsp of the Marinara sauce, chives, egg, salt & pepper.  Mix well and shape into 2" circumstance meatballs. Heat cast iron pan on medium-high heat and drizzle some olive oil to coat bottom of pan, then place meatball just to brown  on all sides.  Pour in marinara sauce and turn heat to low, place lid on top and cook for 1 hour occasionally turning meatballs. While meatballs are cooking, prepare  the dinner rolls by cutting  and X into the top of buns an push each cut side down into  the bun created a hole half  way down the bun. In a saucepan, melt all the ingredients for the Garlic Herb Butter and using a pastry brush, slather the garlic butter inside and outside of buns and place in cupcake tin.  Preheat  oven to 350 Degrees F. and place buns in the oven for about 5 minutes and remove from oven. Place each cooked meatball in the prepared hole and sprinkle with shredded Italian cheese and place back in oven for about 20 minutes. Serve hot, It's absolutely delicious!

Yields 1 dozen

 

 

Crab Stuffed Shrimp

Crab Stuffed Shrimp

Delicious As An Appetizer Or An Entree!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 20 minutes

Ingredients

1 lb of jumbo shrimp, cleaned and butterflied 

2 cups jumbo lump crab

1/2 cup onion, minced

1/2 cup celery, minced

1 level tsp Old Bay Seasoning

5 tbsp clarified butter or Ghee, melted

black pepper

minced parsley for garnish

Cooking Tool

Medium mixing bowl

Large cast iron pan 

Directions

Preheat oven 350 Degrees F.  In a mixing bowl, add; jumbo lump crab, onions, celery, Old Bay seasoning , black pepper and 2 tbsp of melted clarified butter.  Mix ingredients well and stuff each butterflied shrimp with a tbsp of crab mixture. Place stuffed shrimp in a cast iron pan, then drizzle the rest of the clarified butter on top and bake in the oven for about 20 minutes or until shrimp turns pink. Remove from oven and garnish with minced parsley.

Serves 4