Hot Brown Sliders

Plan to double this recipe!

5 tablespoons Dukes mayonnaise

12 savory Hawaiian rolls

9 oz deli sliced turkey

2 Roma tomatoes, sliced

12 slices cooked bacon, cut into thirds

2 tablespoons butter (5 T) 

2 tablespoons all-purpose flour (5 T)

1 1/4 cups milk (3 1/4 c)

1/4 cup freshly grated parmesan cheese (2/3 c)

1/8 teaspoon paprika (1/3 t)

1/8 cup grated sharp cheddar cheese (1/3 c)

salt and pepper

Preheat the broiler.

Slice the rolls in half and spread the mayonnaise on the cut sides of the rolls. Place the rolls, cut side up, on a baking sheet lined with parchment paper. Broil just until golden, 1-2 minutes. Reduce the oven to 200ºF.

Divide the turkey among the roll bottoms.  I like to place the turkey individually on each roll to make cutting easier.  Top each with a slice of tomato and pieces of bacon. Place the baking sheet back into the oven to keep warm while preparing the sauce.

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for a minute or two, then whisk in the milk slowly. Add the parmesan and paprika. Stir until the sauce thickens, 4-5 minutes. Remove the saucepan from the heat and add the cheddar. Stir until the cheese has melted completely. Season the sauce with salt and pepper to taste and pour over the sandwiches.  Cover with the roll tops and serve warm.

Tart Crust - sweet or savory

 

For a sweet crust:

• 156 g all-purpose flour (1 1/4 c)
• 32 g cornstarch (1/4 c)
• 60 g powdered sugar (1/2 c)
• 1/2 t kosher salt
• 112 g butter (8 T), melted
• 1 T water

For a savory crust:

• 156 g all-purpose flour (1 1/4 c)
• 32 g cornstarch (1/4 c)
• 8 g powdered sugar (1 T)
• 3/4 teaspoon kosher salt
• 112 g butter (8 T), melted
• 1 T water

Preheat oven to 350°F. Lightly spray a 7" x 11" (or 9-10 inch round) tart pan with non-stick baking spray. Line the pan with parchment paper. Set aside.  Line a sheet pan with foil or parchment paper. Set aside.

Combine the dry ingredients in a medium size bowl. Make a well in the center and set aside.  Pour the butter into the well, and combine thoroughly.  Add the water and stir until the dry ingredients are incorporated and the dough comes together.  

While the dough is still warm crumble it into the pan and push it up the sides and across the base of tbe pan.  If the dough seems sticky, you can dust your fingers with a small amount of flour.

Smooth out the edges and further compact the dough in the bottom of the pan using the flat base of a measuring cup. 

Prick the dough all over the bottom with a fork and place the tart pan on the baking sheet and bake for 10 minutes. Remove the sheet pan from the oven. Using the measuring cup gently press the edges again and smooth out the bottom as needed.

For a crust that will have a baked filling, return it to the oven and bake until the crust is pale golden brown, another 5-7 minutes. Allow the crust to cool for 10 minutes before filling.

If using a no-bake filling, return to the oven and bake until it's a medium golden brown, about 12-17 minutes longer. Set aside to cool completely before filling.

Masters Recipes

PIMENTO CHEESE DIP

4 ounce pimentos diced

1 cup mayonnaise

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

8 ounce Cheddar cheese shredded

24 slices of soft white bread

Drain pimentos

Mix cheese, mayonnaise, pimentos, black pepper and red pepper until combined.

Spread on slice of bread and top with another slice.

EGG SALAD SANDWICHES

12 large eggs (hard boiled)

1 c Dukes mayonnaise 

1/4 t sweet paprika

Salt to taste

12 slices soft white bread

Use an egg slicer to chop eggs or a pastry blender.  Add other ingredients and spread on bread.

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Cheesy Grits with Shrimp and Romesco Sauce

Prepare the Romesco Sauce in advance.

2 medium red bell peppers, left whole

4 Tbsp slivered or flaked almonds (toasted in a sauté pan)

2 Tbsp olive oil 

2 Tbsp lemon juice

2 cloves garlic, roughly chopped

1/4 heaping tsp salt

1/4 tsp red chili flake 

2 T half and half 

Blacken the peppers and put them in a bag to sweat, then peel off the charred skin, remove the seeds and rough chop.  Put the ingredients (except the half and half) in a small food processor and process till smooth.  

Follow recipe for Cheesy Grits but continue cooking on stove top instead of baking. 

1 pound shrimp peeled and deveined, leave tails on for a nicer presentation

4 tablespoons olive oil

1 1/2 tablespoons honey

1 1/2 tablespoons soy sauce

1 teaspoon lemon zest

2 teaspoons fresh parsley leaves chopped

2 teaspoons fresh thyme leaves chopped

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon minced garlic

Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.

Reserve 1 tablespoon of the marinade for later use. Add the garlic and chili flakes to the remaining marinade.

Add the shrimp and marinade to a resealable freezer bag and seal. Shake to coat the shrimp with the marinade.

Marinate in the refrigerator for at least 1 hour, or up to 4 hours.

At this point you can broil, grill or saute the shrimp for 2-3 minutes per side or until pink and opaque.

Heat the romescosauce andadd the 2 T half and half.   Serve the shrimp over the hot prepared grits (individual servings) and top with Romesco sauce.  

Drizzle the reserved marinade over the cooked romesco sauce, then serve.

Baked Cheesy Grits

2 1/2 c water

1 1/2 c half and half

1 c grits 

1 1/2 t salt

1/4 c (scant) finely chopped red onion

1/2.7 oz jar of chopped pimemtos (drained)

3/4 t dijon mustard

1/2 t worcestershire sauce

1/4 t (scant) smoked paprika

10 oz shredded sharp cheddar (or medium) cheese

1/4 t ground pepper

2 eggs (room temperature)

Heat water, half and half, grits and salt until boiling.  Stir, reduce heat to simmer and continue to cook for 40-45 minutes until thickened.  Add remaining ingredients except eggs and let cool for 10 minutes. Preheat oven to 360.

Beet eggs and add to the grits mixture (tempering eggs) and combine thoroughly.  Bake in ramekins or casserole dish for 40-45 minutes.  Cool for 15 minutes before serving.  

Judy's Fluffy Egg, Cheese and Chili Casserole

This is Aunt Judy's absolutely delicious Egg Casserole.  

Preheat oven to 350 degrees

Egg, Cheese, and Ortega Chile Casserole 

Serves 10-12

10 large eggs

1/2 c flour 

1 tsp baking powder 

1 tsp salt

1 pint cottage cheese

1 lb grated cheese (I usually add more)

   (Costco’s cheddar/jack works well )

1/2 cups melted butter

7 oz can Ortega diced green chilies 

4 oz. diced jalepeno chiles

Beat eggs (with a mixer till fluffy). Add flour, salt, baking powder, cottage cheese and butter. Mix well. 

Stir in chilies and cheese. 

Pour into buttered 9x13 baking dish. 

Bake 30-35 minutes - until knife comes out clean. 

Let set 15 minutes before serving. 

 Allow 60 minutes to cool.

Brussels Sprouts with Bacon Onion Jam

8 oz thick cut smoked bacon, sliced

2 large yellow onions, julienne

Kosher salt and freshly ground black pepper, to taste

2 T honey

1/4 c apple cider vinegar

1 1/2 lb. Brussels sprouts, halved

2 T olive oil

Kosher salt and black pepper, to taste

1/2 c pomegranate seeds or chopped dried cherries

To make the bacon jam, add the bacon to a medium saucepan. Place over medium heat and cook, stirring often with a wooden spoon, until the fat is rendered and bacon is golden brown, about 7 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Increase the heat to medium high. Add the onions and cook, stirring often, until the onions are cooked down and lightly golden brown, about 10 minutes. Season with a good pinch of salt and a crack or two of black pepper. Reduce the heat to medium low and stir in the honey, apple cider vinegar and bacon. Continue to cook, stirring often until the onions are deeply browned and the consistency is jammy, about 10 minutes more. Add a splash of water if the pan gets too dry but the onions are not quite caramelized. Stir in the bacon, taste and adjust the seasoning as needed.

Preheat the oven to 425°F.

Add salt and olive oil to the Brussels sprouts and combine.  Turn the Brussels sprouts cut side down in the pan and roast