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Gametime Sandies

Yum yum, I lvoe the super bowl

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Jambalaya Sandwich

Ingredients:

• 1/4 pound thick cut bacon, diced


• 2 sourdough bread loaves (about 1 foot long)


• 1 pound pork butt or pork loin, cut in 1/2-inch pieces


• 1 pound smoked sausage, sliced 1/4-inch thick


• 1/2 pound andouille sausage, sliced 1/4-inch thick


• 2 cups chopped red onions


• 1 cup julienned red bell peppers


• 1 pound boneless chicken thighs, cut in 1/2-inch pieces


• 2 celery stalks, thinly sliced


• 1 tablespoon minced fresh garlic


• 1/4 cup chopped parsley leaves


• 1 cup chopped green onions


• 1 teaspoon salt


• 2 teaspoons freshly cracked black pepper


• 2 teaspoons cayenne pepper, or to taste


• 1/2 cup water


• 1 pound Havarti cheese, thinly sliced

Directions:

1. In a large cast iron pot, or heavy-bottomed braising pan add the bacon and fry until crisp. Remove from the pan and drain on a paper towel.


2. Preheat the oven to 200 degrees F. Cut the bread lengthwise and put in the oven.


3. Add the pork to the bacon grease, and cook on medium-high heat until the pork is 3/4 cooked. Next add the sausages, onions, and bell peppers and cook until the onions are translucent.


4. Add the chicken, celery, garlic, parsley, and 3/4 cup green onions. Cook until chicken is tender, then season with salt, pepper, and cayenne. Stir in the water and combine thoroughly. Cover and let sit for 15 minutes.


5. Evenly divide the meat mixture and cheese to each loaf. Top the cheese with the bacon and remaining green onions. Cut the loaves in half and serve.

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Baked Egg "Mc" Muffins

These are the real Egg McMuffins! They are actual muffins with baked eggs in them. Not only are they tasty, but they are quick and easy to make in the morning. This all made possible thanks to the techniques from Artisan Bread in Five Minutes a Day, where you make a big batch of dough and the stick it in the fridge.

Cookography

By: Luke

Directions:

1. To make baked eggs you simply pull out a piece of dough, roll it flat and then cut it into pieces. You place each piece of dough into the cup of a greased muffin tin. Here is where the fun starts and you can begin to add various ingredients. We were boring and just went for tomatoes and cheddar, but you could could get wild and add in bacon or ham. If you want to get really crazy, go for some spinach and feta. Once you have the oven pre-heated to 375, you bake the muffins for 15 minutes. Drizzle with a little melted butter...delicious

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7 Hour Lamb – In A Slow Cooker

This year we stuck around for Thanksgiving instead of going up to Massachusetts. It was our first time not traveling, so for the first time we got to got to plan a Thanksgiving meal. Instead of making a traditional turkey we decided to make lamb. As long as you are roasting a large amount of [...]

Cookography

By: Luke

Ingredients:

• For the lamb:


• 1 4-pound shank end leg of lamb or a 4 pound piece of shoulder, trimmed


• 3 tablespoons extra virgin olive oil


• Kosher salt and freshly ground black pepper, to taste


• 1 750-ml bottle dry white wine


• 20 cloves garlic, unpeeled


• 10 sprigs each fresh rosemary, thyme and savory


• 5 fresh or dried bay leaves


• For the beans:


• 2 cups dried white beans, preferably cannellini or white coco, soaked overnight


• 5 cloves garlic, smashed


• 3 sprigs fresh thyme, parsley and a bay leaf tied together with kitchen twine


• 10 whole cloves


• 1 large onion, halved


• Kosher salt and freshly ground black pepper, to taste


• 2 tablespoons extra virgin olive oil


• 2 tablespoons crme frache (or some other cream)

Directions:

1. If the cut of lamb is boneless, tie. Rub the lamb with oil and season generously with salt and pepper.


2. Heat a 6 quart Dutch oven or large pan over medium-high heat. Add lamb and cook, turning occasionally, until browned on all sides, about 12 minutes. Transfer lamb to a plate.


3. Nestle garlic and herbs into crockpot; place lamb on top of herbs; add pan juices and any brown bits from Dutch oven. Add wine and 2 cups water to the slow cooker. Cover and leave on high for 3 1/2 hours. Turn the lamb 3-4 times as it cooks. Turn the slow cooker to low and try to keep it at a low simmer. Cook until the lamb is very tender, about 33 1/2 more hours. Transfer to a rack, cover with foil and let cool for 20 minutes.


4. Meanwhile, prepare the beans


5. Bring to a boil, reduce heat to low, cover, and simmer until beans are tender, about 1 hour.


6. Remove pot from heat and season with salt and pepper. Discard herbs and strain beans, reserving cooking liquid.


7. Transfer 2 cups beans, 14 cup cooking liquid, oil, crme frache, and remaining garlic clove to a blender and pure.


8. Stir pured bean mixture and about 1 cup of the cooking liquid back into pot and cover to keep warm until lamb is cooked. Serve the lamb sliced or torn into chunks, alongside the beans.

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Gougeres

YUMMMM….Cheesy, puffy, goodness! That basically sums up gougeres. The recipe makes at least 4 dozen cheese puffs, so it’s a good, simple recipe for a cocktail party or dinner party appetizer. And people will certainly be impressed!


We don’t have a pastry bag, but cutting off the corner of a zip-lock bag and squeezing the cheese [...]

Cookography

By: Carolyn

Ingredients:

• 1 cup water


• 1 stick (8 tablespoons) unsalted buter, cut into tablespoons


• 1/2 teaspoon salt


• 1 cup all-purpose flour


• 4-5 large eggs


• 1 1/2 cups finely grated Gruyere (about 4 ounces)


• 2 tablespoons finely grated Parmigiano-Reggiano


• Rounded 1/4 teaspoon freshly grated nutmeg


• 1/4 teaspooon freshly ground black pepper

Directions:

1. Put racks in upper and lower thirds of oven and preheat to 375. Line two large baking sheets with parchment paper or lightly butter them.


2. Combine water, butter and salt in a 3-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted.


3. Reduce heat to moderate, add flour all at once, and cook, stirring vigorously with a wooden spoon, until mixture pulls away from sides of pan, about 30 seconds. Continue to cook and stir to remove excess moisture for about 1 1/2 minutes. Remove from heat and let cool slightly, about 3 minutes.


4. Add 4 eggs, one at a time, beating well with wooden spoon after each addition; batter will appear to separate but will become smooth once beaten. Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If it is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter after each addition until it reaches desired consistency.


5. Stir in cheeses, nutmeg and pepper.


6. Fill pastry bag with batter and pipe fifteen 1-inch-diameter mounds 1 inch apart onto each baking sheet. Bake, switching positions of sheets halfway through baking, until puffed, golden, and crisp, about 30 minutes total. Serve warm.