1 Pound soppressata or Genoa salami, thinly sliced
1 Pound provolone sliced
Sliced tomato
Dried oregano
Kosher salt and fresh-ground pepper
Red onion, peeled, halved and sliced into half-moons
Shredded iceberg lettuce
Olive oil
Red wine vinegar
Giardiniera (optional)
1. Slice the buns with a good serrated bread knife, but not all the way through. Season the bottom of the bun with olive oil, salt and pepper and oregano. Layer the cheese, meats, onion and the tomato on the buns. Season the tomato with salt and pepper and oregano. Add the shredded lettuce and drizzle with olive oil and vinegar. Top with giardiniera, if using. Close sandwiches and eat!
2. Have a pile of napkins or beach towel at the ready!
Green onions, sliced and fresh cilantro, roughly chopped, for garnish.
Mexican Rice, for serving (recipe follows)
Season chicken generously on both sides with salt and pepper.
Brown chicken well in a tablespoon of oil in a large skillet or deep-frying pan. Remove from the pan and set aside.
Combine the vinegar, soy sauce, sugar, garlic, pepper, bay leaves and chilies and pour into the pan. Bring to a simmer.
Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked (165 degrees) and tender.
Remove the lid and turn up the heat. Allow the sauce to reduce, while glazing the chicken. Cook until the sauce has thickened and the chicken is glossy.
Serve the chicken with Mexican Rice. Garnish with green onions and cilantro.
Mexican Rice
3 tbsp. extra-virgin olive oil
2 carrots, finely chopped
1 small green bell pepper, seeds and ribs removed, finely chopped
1 small yellow onion, finely chopped
3 cloves garlic, thinly sliced
2 c. long-grain rice, rinsed, drained
2 tbsp. tomato paste
2 1/2 c. low-sodium chicken broth
1 (14-oz.) can fire-roasted diced tomatoes, drained
1 (8-oz.) can tomato sauce
1 tsp. ground cumin
1/2 tsp. dried oregano
Kosher salt and fresh-ground pepper, to taste
1/4 c. chopped fresh cilantro
In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic and cook, stirring frequently, until onions are translucent, about 7 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.
Pour in broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes.
corn tortillas, warmed or charred over a gas flame or on a grill
1 avocado, sliced for serving
Salsa Verde
3 tomatillos, husks removed and rinsed
1 serrano pepper, seeds and stem removed
1/4 avocado, peeled
2 tablespoons minced white onion
1 garlic clove
2 limes, juiced
1/4 cup chopped cilantro
2 tablespoons canola or vegetable oil
Kosher salt and fresh-ground pepper, to taste
Carne Asada
Toast chilies in a dry pan over medium heat until fragrant. Fill a container with hot water from the tap and soak the chilies in the water for 15 minutes, or until soft.
Add chilies, onions, garlic, cumin, orange juice, vinegar, oil and salt to a blender. Blend until a paste forms, using the soaking liquid from the chilies as needed to loosen the mixture.
Place meat in a Ziploc bag or shallow pan and cover with marinade. Spend a few minutes massaging the marinade in, seal bag or cover pan, place in fridge and allow to marinate for 4 hours or overnight (overnight is better).
Preheat a grill over medium heat. Grill meat to medium rare. Rest on a tray tented with aluminum foil for 10 minutes before slicing.
Slice thin, on the bias and serve on corn tortillas with onion, cilantro, sliced avocado and salsa Verde. Serve with lime wedges.
Salsa Verde
Place all ingredients in a blender and blend until very smooth, add water if necessary to thin salsa.
8 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups
Fresh parsley, chopped or fresh basil, torn, for garnish
In a large pot of boiling, salted (like the ocean) water, cook pasta according to package instructions. Drain well, but do not rinse.
Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
Add onion and bell pepper to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes.
Stir in garlic, red pepper flakes and Italian seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in beef stock, Worcestershire and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
Cut each breast in half lengthwise so you have 4 pieces of chicken. Lay a piece of parchment paper on top and pound to about ¼ inch thick. Season generously on both sides with salt and pepper.
Dredge each piece of chicken in flour, shaking off the excess.
Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
Pour the wine into the pan and cook until reduced by half, about 1 minute.
Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
Stir in the cream, then return the chicken to the pan.
Sprinkle with the parsley and turn the chicken to coat in the sauce.
Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
In a large bowl, combine egg, onion, celery, panko, wing sauce, oregano and salt & pepper, to taste. Add beef and sausage. Mix lightly but thoroughly. Shape into a loaf in a greased baking dish or on a sheet pan.
Bake 20 minutes. Spread wing sauce over top; sprinkle with cheese. Bake until a digital probe thermometer reads 160°, 20-30 minutes longer. Let stand 5 minutes before slicing.
1 (1 ounce) package taco seasoning mix or homemade
1 (10 ounce) can refried beans (Optional)
1 (6 ounce) can sliced black olives (Optional)
1 (4 ounce) can diced green chiles
½ cup salsa
15 taco shells or tortilla chips, broken up, or more to taste
2 cups shredded Cheddar cheese or Monterey Jack
Toppings: Sour cream, chopped tomato, cilantro, hot sauce
Preheat the oven to 375 degrees F. Coat a 9×13-inch baking pan with cooking spray.
Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease.
Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Reduce heat to low. Add refried beans, olives, green chiles, and salsa; cook and stir until warmed through, 3 to 4 minutes.
Arrange ½ broken taco shells or tortilla chips into the prepared baking dish; layer ½ ground beef mixture over broken taco shells.
Sprinkle ½ cheese over top. Repeat layers once more.
Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes. Top with your favorite toppings. Serve hot and enjoy!
Flour tortillas, cilantro, avocado, radishes and lime wedges, for serving
Preheat oven to broil with rack positioned 6 inches from heat source. Place poblanos on a baking sheet; broil until charred, about 6 minutes per side. Transfer to a large bowl, and cover with plastic wrap. Let stand 10 minutes. Using a paper towel, rub off skins from poblanos. Discard skins, stems, and seeds. Slice and set aside.
Heat oil in a 12-inch skillet over medium-high. Add chorizo; cook, stirring often, until crumbled and cooked through, about 6 minutes. Add onion; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and poblanos; cook 2 minutes. Add tomatoes, beans, salt, oregano, and pepper. Bring to a simmer over medium. Cook, stirring often, until thickened, about 10 minutes.
Decrease heat to medium-low. Crack eggs into mixture in skillet about 1 inch apart. Cover and cook until egg whites are set but yolks are still runny, about 8 minutes. Remove from heat. Garnish with pepper, queso fresco, and cilantro. Serve with flour tortillas, sliced avocado, cilantro, lime wedges and sliced radishes.
