Recipes

Shrimp Po’boys

Shrimp Po’boys

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Ingredients

Makes 4 sandwiches / Prep: 35 min., Fry: 2 min. per batch, Bake: 8 min.

Instructions

  • Peel shrimp, and devein, if desired.
  • Combine flour, salt, and pepper.
  • Stir together milk and egg until smooth.
  • Toss shrimp in milk mixture; dredge in flour mixture.
  • Pour oil to a depth of 2 inches into a Dutch oven; heat to 375°.
  • Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
  • Melt butter; add garlic.
  • Spread cut sides of rolls evenly with butter mixture, and place on a large baking sheet.
  • Bake at 450° for 8 minutes.
  • Spread cut sides of rolls evenly with Rémoulade Sauce.
  • Place lettuce and shrimp evenly on bottom halves of rolls; cover with roll tops.
  • Serve immediately.
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Course; Fish / Sandwiches

Baja-Style Fried Catfish Tacos

Baja-Style Fried Catfish Tacos

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Ingredients

Makes 12 tacos / Prep: 20 min., Fry: 6 min. per batch

Instructions

  • Combine flour, salt, pepper, and garlic powder; dredge catfish strips in flour mixture.
  • Pour oil to a depth of ½ inch into a large skillet, and heat to 375°.
  • Fry catfish in hot oil, in batches, 2 to 3 minutes on each side or until lightly browned.
  • Drain catfish on a wire rack over paper towels.
  • Place catfish on warmed tortillas; top with cabbage and Pico de Gallo.
  • Squeeze lime juice over tacos, and drizzle with Creamy Jalapeño-Cilantro Dressing.
  • Serve immediately
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Course; Fish / Taco’s

Pico de Gallo

Pico de Gallo

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Ingredients

Makes 2½ cups / Prep: 20 min.

  • 1 large tomato coarsely chopped
  • ½ large red onion coarsely chopped
  • 1 cup loosely packed fresh cilantro leaves coarsely chopped
  • 1 jalapeño pepper finely chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Stir together all ingredients.
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Course; Sauce

Creamy Jalapeño-Cilantro Dressing

Creamy Jalapeño-Cilantro Dressing

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Ingredients

Makes 1¼ cups / Prep: 10 min.

Instructions

  • Place all ingredients in a blender; blend just until combined.
  • (Dressing should be slightly chunky.
  • ) Cover and chill until ready to serve.
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Course; Dressing

Roast Beef Wraps

Roast Beef Wraps

Mealtime’s a wrap with these easy-to-prepare and easy-to-eat sandwiches.
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Ingredients

  • Makes 8 servings / Prep: 20 min. Chill: 8 hrs.
  • ½ cup sour cream*
  • ½ cup mayonnaise*
  • 1 green onion chopped
  • 2 tablespoons prepared horseradish
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 12-inch flour tortillas
  • 1 pound roast beef cut into 24 thin slices
  • 2 6-ounce packages deli-style sharp Cheddar cheese slices (optional)
  • 2 cups shredded iceberg lettuce

Instructions

  • Stir together first 6 ingredients until blended.
  • Spread evenly on 1 side of each tortilla; top with 3 beef slices and, if desired, 2 cheese slices.
  • Sprinkle each evenly with shredded lettuce.
  • Roll up tortillas tightly; wrap in parchment paper or plastic wrap.
  • Chill 8 hours.

Notes & Wine Advice

For testing purposes only, we used Sargento Deli Style Sharp Cheddar Cheese slices.
To Lighten: Substitute ½ cup light sour cream and ½ cup light mayonnaise.
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Course; Beef / Wrap’s

Beef, Bacon, and Blue Cheese Sandwiches

Beef, Bacon, and Blue Cheese Sandwiches

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Ingredients

Makes 6 servings / Prep: 25 min., Cook: 5 min.

Instructions

  • Combine blue cheese and butter; set aside.
  • Combine cream cheese and next 4 ingredients in a small saucepan; cook, stirring constantly, over low heat until blended.
  • Let cool, and stir in bacon.
  • Spread cream cheese mixture evenly on 1 side of 6 bread slices, and sprinkle with chives.
  • Spread blue cheese mixture evenly on 1 side of remaining bread slices; top evenly with roast beef, tomato slices, and curly endive leaves.
  • Top with other bread slices, cream cheese sides down.
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Course; Bacon / Beef / Cheese

Muffulettas

Muffulettas

Olive Salad can also be served on mixed greens or as a salsa for grilled chicken. Store it in the refrigerator in a nonmetal container up to 2 weeks.
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Ingredients

Makes 6 servings / Prep: 20 min.

  • 2 cups Olive Salad
  • 1 16-ounce French bread loaf, split horizontally
  • ½ pound sliced hard salami
  • ½ pound sliced cooked ham
  • 6 1-ounce Swiss cheese slices
  • 6 1-ounce provolone cheese slices

Instructions

  • Spread 1 cup Olive Salad evenly on cut side of bread half; layer evenly with salami, ham, and cheeses, and spread remaining Olive Salad over cheeses.
  • Cover with bread half.
  • Cut crosswise into 6 sandwiches.
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Course; Pork / Sandwiches

Golden-Baked Mini Reubens

Golden-Baked Mini Reubens

These tangy little sandwiches are full of kraut and corned beef—perfect pickups for game-day fun!
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Ingredients

Makes 20 sandwiches / Prep: 20 min., Bake: 10 min.

  • ½ cup Thousand Island dressing
  • 1 16-ounce loaf party rye bread
  • 1 6-ounce package Swiss cheese slices, halved
  • 12 ounces thinly sliced corned beef
  • 1 14.5-ounce can shredded sauerkraut, well drained
  • Butter-flavored cooking spray

Instructions

  • Spread dressing evenly on 1 side of each bread slice; top half of slices evenly with half of cheese, corned beef, sauerkraut, and remaining cheese.
  • Top with remaining bread slices.
  • Coat a baking sheet with butter-flavored cooking spray; arrange sandwiches on baking sheet.
  • Coat the bottom of a second baking sheet with cooking spray; place, coated side down, on sandwiches to provide pressure while cooking.
  • Bake at 375° for 8 to 10 minutes or until bread is golden and cheese melts.
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Course; Sandwiches

Meat Loaf Sandwich

Meat Loaf Sandwich

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Ingredients

Makes 4 servings / Prep: 20 min.; Cook: 10 min.; Bake: 1 hr., 15 min.

  • 1 16-ounce Italian or sourdough bread loaf
  • 2½ tablespoons butter or margarine divided
  • 1 small onion chopped
  • ½ 8-ounce package sliced fresh mushrooms
  • 1 large egg
  • 6 to 7 tablespoons ketchup divided
  • 1½ cups 6 ounces shredded Cheddar cheese, divided
  • 1 pound lean ground beef
  • ½ cup dry red wine or beef broth
  • 1 teaspoon garlic salt
  • ¼ teaspoon dried thyme
  • 2 to 3 tablespoons mayonnaise

Instructions

  • Cut bread loaf in half lengthwise.
  • Scoop out bread, leaving ¼-inch-thick shells.
  • Tear reserved bread into pieces, and measure 1½ cups, reserving remaining bread pieces for another use.
  • Set bread shells and 1½ cups breadcrumbs aside.
  • Melt 1½ tablespoons butter in a large skillet over medium heat; add chopped onion and mushrooms, and sauté 8 minutes or until tender.
  • Stir together egg and 2 tablespoons ketchup in a large bowl.
  • Add onion mixture, 1½ cups breadcrumbs, ½ cup cheese, ground beef, and next 3 ingredients, blending well.
  • Shape mixture into a 6- to 7-inch loaf.
  • Place on a lightly greased rack in a roasting pan.
  • Bake at 350° for 1 hour or until done.
  • Spread bottom of bread shell with mayonnaise; top with meat loaf.
  • Top with remaining 4 to 5 tablespoons ketchup; sprinkle with remaining 1 cup cheese.
  • Top with remaining bread half.
  • Melt remaining 1 tablespoon butter; brush over bread top.
  • Wrap in aluminum foil.
  • Bake at 350° for 10 to 15 minutes or until heated.
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Course; Beef / Sandwiches

London Broil Sandwiches With Yogurt-Cucumber Sauce

London Broil Sandwiches With Yogurt-Cucumber Sauce

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Ingredients

Makes 6 servings / Prep: 15 min., Chill: 8 hrs., Grill: 14 min., Stand: 5 min.

Instructions

  • Place beef between 2 sheets of heavy-duty plastic wrap, and flatten to ½-inch thickness using a meat mallet or a rolling pin.
  • Combine garlic and next 3 ingredients in a shallow dish or large zip-top freezer bag; add beef.
  • Cover or seal, and chill 8 hours.
  • Remove beef from marinade, discarding marinade.
  • Stir together yogurt and next 3 ingredients.
  • Set aside.
  • Grill beef, covered with grill lid, over medium-high heat (350° to 400°) 7 minutes on each side or to desired degree of doneness.
  • Let stand 5 minutes.
  • Cut into thin slices.
  • Place beef evenly down center of warm pita rounds.
  • Top with yogurt mixture, lettuce, and tomato; roll up.
  • Serve immediately.
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Course; Beef / Sandwiches