Boneless Baby Back Rib Sandwich with Hot and Sweet Mustard Slaw Recipe

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If you like baby back ribs, slaw and homemade bread then this recipe is for you! All three component parts are easy to make and the beauty of it is that you can [and I recommend] make everything the day before.

This recipe suggests that the 2 racks of ribs will serve 4 people but whomever they are they're big eaters. I made 1 rack and the portion pictured is 13+ ounces. Add the slaw and you have one whopper of a sandwich.

It is very important to watch the videos because they will include some important preparation tips. Also, making your own bread is the icing on the cake but if you are not so inclined then look for something suitable at your grocery store. 

Ingredients:

2 Racks of Baby Back Ribs

Dry Rub (this is a very good rub) or just use your own

1/3 cup kosher salt

1/4 cup brown sugar

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon ground cumin

1/2 - 1 teaspoon cayenne pepper

Procedure:
Season the racks generously with a dry rub. Wrap in foil, and bake at 325 degrees for 2 hours and 45 minutes. Remove the racks to a cutting board until the bones have cooled to where you can handle them without getting burnt. After you pull the bones refrigerate the meat until cold, then cut, sauce, and grill to finish. Watch the video below. 

Hot and Sweet Mustard Slaw

Ingredients for 4 portions:

1 pound cabbage, cut in 1/2 inch slices

1 tablespoon table salt

For the dressing:

1/4 cup mayo

2 tablespoons Dijon

1 tablespoon grain mustard

1 to 2 tablespoons honey, or to taste

1 tablespoon apple cider vinegar

1/2 teaspoon cayenne, or to taste

fresh chives to garnish

Watch The Video Below

Enjoy! 

Creamy Scrambled Eggs and Homemade Fresh (not smoked) Kielbasa Sausage

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Creamy Scrambled Eggs and Homemade Fresh Kielbasa Sausage

For the eggs:

4 eggs
1 Tbsp butter
1 Tbsp Half and Half
Salt
Pepper
1 Tbsp butter

For the Kielbasa:

8 ounces ground Pork
2 tsp. A.C. Legg Fresh Kielbasa Seasoning
1 Tbsp.Butter

Note: You can buy the seasoning at Amazon for about $6.00 which will season 25 Lbs of meat.

Place two, 4 ounce patties into a fry pan with butter and fry on medium-low heat until brown on both sides.

When the Kielbasa is about 1/2 done take a Tbsp of butter and put it into a small pot (non-stick is the best) until melted at low heat. With a rubber silicone spatula stir 4 whole eggs and the half and half until blended.

In order for this to be creamy as possible you must stir all the while and remove the pot from the heating element if it starts to cook too fast.  Add salt and pepper to taste.

Place the patty on a bun then top with the egg.

I should be noted that because of the amount of butter in egg recipe your eggs will be glossy and give the appearance that they are "wet" or otherwise not thoroughly cooked. Don't be fooled.

The pic above is all 4 eggs and 8 ounces of Kielbasa. 

Liverwurst/Braunschweiger Sandwich Recipe

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If you like Liverwurst or Braunschweiger this liver sausage sandwich may be the best you have ever eaten.  

Liver sausage

Hellmann's mayo

Spicy brown mustard

Sharp cheddar cheese

Dill pickles   

Lettuce (optional)

Spread mayo and mustard on both the top and bottom slices of bread and add a layer of sausage followed by the cheese and pickles. Add another layer of sausage and the top slice of bread. 

Serve with potato chips.  

Italian Sausage, Peppers and Onion Recipe

A beautifully plated Italian sausage dish featuring vibrant, sizzling bell peppers and golden-brown onions. The scene showcases a rustic wooden table adorned with a colorful array of fresh ingredients: plump, juicy Italian sausages grilled to perfection with visible grill marks; bright red, yellow, and green bell peppers sliced in thick, juicy strips; and sweet, caramelized onions, glistening with a light sheen. Surrounding the focal dish, there are scattered herbs like fresh basil and oregano for pops of green, and a sprinkle of crushed red pepper flakes for a hint of spice. The soft, natural lighting creates a warm and inviting atmosphere, highlighting the textures and colors of the food, with a blurred background of a cozy kitchen setting. The mood is cheerful and homely, emphasizing comfort food that brings people together with the promise of delicious flavors.

This sausage, and bell peppers with onions is a quick and easy meal that pays dividends in smiles.

1 Large Red Bell or Green Pepper
2 Large Onions
4 Mild Italian Sausage links (with fennel)
4 Tbsp Ounces Olive oil
1 Tbsp Dried Basil
1 Tbsp Dried Oregano
1 Can Tomato Paste 
1 15 oz. Can Diced Tomatoes
4 Large Garlic Cloves Minced
Salt
Pepper
1/4 Tsp Hot Pepper Flakes
1 Cup Marsala wine


Slice the sausages lengthwise and in a large tall sided pan heat the oil to medium heat and fry the sausage until brown. Then remove to a plate. At this point, the sausage should not be cooked through. Do not drain pan.

Slice the peppers and onions in 1/4 inch strips and mince the garlic.

Into the hot pan add the onions, peppers, garlic, basil, oregano, and a few sprinkles of salt. Saute until the onions begin to soften about 5 - 10 minutes. Add the tomato paste and stir to combine, then add the wine to deglaze the pan and finally, add the diced tomatoes.  

Add the sausage to the peppers and onions, cover the pan and simmer over medium-low heat until the sausage is cooked through about 25 minutes. Adjust seasonings for personal taste. Remove the lid to let the sauce thicken.

Slice a nice Italian roll sliced lengthwise until almost cut through and tear out some of the soft bread on both sides to create wells to hold the mixture. 

Enjoy!

Muffuletta (muffaletta) Italian Sandwich Recipe

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In terms of its primary ingredients, the very flavorful muffuletta sandwich is not much different than an Italian submarine sandwich, aka, a hoagie or Po Boy.

The traditional muffuletta replaces the condiments like tomatoes, lettuce, peppers, etc. with Italian olive salad.

So what is Italian olive salad?

Well my favorite is Boscoli brand who lists its ingredients as a medley of pickled cauliflower, carrots, celery, green olives, black olives and capers, combined with our special blend of spices and select oils. Note that green olive is the primary ingredient … hence the name – olive salad.

What you will need:

Nice crispy bread
ham
salami
provolone cheese
mozzarella cheese (optional)
Italian olive salad
Before you build your sandwich, spread several tablespoons of the olive salad on both the top and bottom halves of the bread. Cover and let the oil and penetrate into the bread for one hour turning over after 30 minutes.
Then layer the meats and cheeses in the proportions you decide. I like to put down a foundation of ham and salami, then slices of each of the cheeses and continue upwards.

You can eat a muffuletta at room temp or warm in the oven. I always warm mine so you have to build the sandwich on a large sheet of aluminum foil and then seal tightly.

Place the sandwich onto a baking sheet and then into a preheated 400 degree oven for 45 minutes or until the meat is warm and the cheese has melted. Even better, insert the probe of a corded digital thermometer sideways through the foil and into the center of the sandwich. Set alarm for 135 degrees.

Unwrap, slice and enjoy!

Fried Shrimp Sandwich

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The primary ingredients are a quality bread, raw shelled and deveined shrimp, tartar sauce, Knoriko Creole Seasoning and Frank's REDHOT sauce.  The seasoning and hot sauce can be substituted for a brand of your liking. 

The Process:

Make the Tartar sauce:

1/2 cups Mayo

2 TBS finely diced dill pickles

1 TBS White Wine Vinegar 

1 TBS Capers finely diced

1 tsp coarse ground mustard

1 pinch ground pepper

Refrigerate immediately

In a frying pan add enough vegetable oil to cover the shrimp when frying, about 1/2 inch deep should be sufficient.  Heat to 350 degrees.

Measure out enough flour to roll the shrimp in twice and add in enough seasoning based on your particular tolerance for salt. Prepare a pan or shallow bowl and beat one egg with a little milk to make a bath. 

Dry the shrimp on paper towels and coat once in the flour.  Add the shrimp to the egg bath, ensure that they are coated evenly and then immediately return them to the flour mixture for another roll.  

Place the shrimp in the hot oil and fry until cooked through.  This usually takes only a minute or two depending on the size of the shrimp. Remove and drain on paper towels. 

Spread the tartar sauce on the bread, add the shrimp and sprinkle with the hot sauce.  

Enjoy!

Hot Dog - The Legendary Tubesteak

                                                                                    

Nothing screams "America" more than baseball and hot dogs, so in celebration of Independence Day 2015, I'm making this culinary tribute to the legendary tube steak. 

You may have to consider the many choices of toppings, such as yellow mustard, spicy brown mustard, or chili and cheese. But life's too short for compromise, so try them all. 

Enjoy your Independence Day!  






  

Tuna Melt Sandwich Supreme

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There are tuna melts and then there are tuna melts and this one was off the chain.


2 Slices of quality bread (I used Pepperidge Farm Sourdough)    
2 Slices premium crispy bacon
1 1/2 slices of American cheese
Thinly sliced tomatoes seeds removed
Gulden's Spicy Brown Mustard
Dill pickle slices
Capers

The Tuna:  

Kirkland (Costco) solid white canned tuna (Albacore) in water
1/2 lemon
1 Tbsp diced onion
2 Tbsp diced celery

Spread the tuna in a piece of toasted bread, scatter the bacon on top as well as the pickle slices and a few dollops of mustard (maybe fewer than pictured). Make sure that all of the bread is covered with the tuna mix otherwise the bread will burn. 

Place under broiler (second rack from the top) to heat/warm the tuna, etc.


Remove and add the tomatoes and put back in the oven to heat/warm the tomatoes

Remove once again when the tomatoes are warmed and add the cheese returning it to oven...turn off the oven and pop another slice of bread in the toaster 

Remove the sandwich from the oven, spread some mayo on the bottom side of the remaining piece of toast to complete your sandwich.  Enjoy! 

Note: The next time I'll strategically place a few whole capers on top to the tuna like I did here with the mustard and bacon.

Egg Salad Recipe

Egg Salad

Makes 2 1/2 cups, enough for 4 sandwiches.

Ingredients
6 large eggs
1/4 cup mayonnaise
2 tablespoons minced red onion
1 tablespoon minced fresh parsley leaves
1/2 medium stalk celery , chopped fine (about 3 tablespoons)
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon table salt
Ground black pepper
Instructions

1. Do NOT boil your eggs because this will make it more difficult to remove the shell. You need to steam the eggs in a steamer or in a pot with no more than an inch of water in the pot. Place your eggs in the water and turn up the temp to medium high and place a cover over the pot but tilted so the steam can escape. After about 10 minutes remove the lid and fill the pot with cold water to stop the cooking process. You may need to try this a few times to see what works best for you.

2. After the eggs have cooled a bit, gently crack the shell on the side of a hard surface and remove the shell while submerged in the water filled pot.

2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)


Barr's Homemade Mayo - It's easy to make