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Reply
| | From:  Genie· (Original Message) | Sent: 1/25/2008 3:19 AM |
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Reply
| | | From: Genie· | Sent: 8/9/2008 1:48 AM |
Smoked Salmon And Chive Sandwiches
12 slices thinly sliced pumpernickel
6 ounces thinly sliced smoked salmon
8 ounces cream cheese; softened
1/4 cup butter; softened
1 tablespoon grated lemon zest
salt and pepper
3 tablespoons fresh chives, finely chopped
Beat cream cheese and butter together until smooth and light. Beat in lemon zest, salt and pepper to taste. Stir in chives. Lay out 6 slices of the bread. Carefully spread with half the filling. Place the salmon, overlapping if necessary, in an even layer over the filling. Spread with the remaining filling and top with the remaining slices of bread. Trim off the crusts and cut the sandwiches into quarters. Serves 6.
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Reply
| | | From: Genie· | Sent: 8/9/2008 1:55 AM |
Hot Tuna Hoagies
1 1/2 cups packaged shredded cabbage with carrot
1 9 1/4 ounce can tuna, water pack, drained and broken into chunks
2 tablespoons mayonnaise or salad dressing
2 tablespoons buttermilk ranch, creamy cucumber or creamy Parmesan salad dressing
2 hoagie buns, split and toasted
2 ounces cheddar cheese or Swiss cheese, thinly sliced
In a medium mixing bowl toss together shredded cabbage with carrot and tuna. In a small mixing bowl stir together mayonnaise or salad dressing and ranch, cucumber or Parmesan salad dressing. Toss salad dressing mixture with tuna mixture. Spread tuna mixture evenly on the four halves of the hoagie buns. Place on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until heated through. Top with cheese. Broil 30 to 60 seconds more or until cheese melts. Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 8/10/2008 8:23 PM |
Tuna And Olive Salad Sandwich 2 6 oz. cans tuna
1/2 C. chopped drained roasted pepper
12 olives of your choice cut into slices
1 rib of celery chopped fine
3 T. red onion chopped fine
2 T. pickle relish
1/3 C. mayonnaise
2 T. fresh lemon juice
baguette
lettuce
olive oil
Mix together, tuna, roasted pepper, celery, red onion, relish and olives. Add mayonnaise and lemon juice. Stir gently to blend.
Cut baguette down the center. Brush the cut sides with the olive oil. You can grill the bread if you like. Season with salt and pepper. Add lettuce to the bottom piece of the baguette. Top with tuna and add baguette top. Slice into 4 pieces.
Serves 4.
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Reply
| | | From: Genie· | Sent: 8/10/2008 8:23 PM |
Egg and Salmon Salad Sandwiches 4 eggs
1 6 ounce can boneless skinless salmon, drained and flaked
1/4 cup cream style cottage cheese
1/4 cup coarsely chopped walnuts
2 tablespoons sweet pickle relish
2 tablespoons mayonnaise or salad dressing
3 small pitas or 8 slices whole wheat bread
lettuce leaves
Place eggs in a small saucepan and cover with cold water. Bring to boiling. Reduce heat to just below simmering. Cover and cook for 15 minutes. Drain. Run cold water over eggs to cool. Remove shells. Coarsely chop eggs. In a medium mixing bowl combine eggs, salmon, cottage cheese, walnuts, pickle relish and mayonnaise or salad dressing. Toss to combine. Spoon 1/4 cup salad mixture in each lettuce lined pita. For sandwiches, layer the salad mixture with lettuce between 2 slices of bread. Makes 4 servings. | |
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Reply
| | | From: Genie· | Sent: 8/10/2008 8:44 PM |
Salmon Sandwich Stuffer - 1 medium cucumber, seeded and chopped
1/2 cup diced red or green bell pepper
1/2 cup chopped red onion
1 (14.75-ounce) can Alaska salmon, drained and chunked
2/3 cup plain nonfat yogurt
1/3 cup light mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
1/2 teaspoon ground coriander, if desired
2 teaspoons crushed dried parsley*
3 or more pita breads, French or hoagie rolls, croissants, etcetera - In a mixing bowl, combine cucumber, bell pepper, onion and salmon. In separate bowl, blend yogurt, mayonnaise, lemon juice, dill weed, coriander and parsley. Stir dressing into salmon. Portion onto bread.
Makes 4 servings. *Can substitute 2 tablespoons chopped fresh parsley for dried. | |
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Reply
| | | From: Genie· | Sent: 8/10/2008 9:28 PM |
Maine Lobster Club Sandwich - 4 cups Maine lobster meat, cooked, cut into 1-inch pieces
1 tablespoon Maine lobster roe, cooked
1/4 cup celery, peeled, finely diced
1/4 cup green onions, finely chopped
1 tablespoon parsley, chopped
1/2 cup lemon mayonnaise, divided use
24 slices whole grain or country style bread
4 cups baby arugula
4 heirloom tomatoes, sliced
24 slices apple wood smoked bacon, cooked
2 avocados, sliced - Combine the lobster meat, cooked lobster roe, celery, green onions, and parsley in a bowl. Add 1/4 cup of the lemon mayonnaise. Mix well and season with salt and pepper. Set aside.
- Toast the bread. Generously spread one side of each piece of bread with lemon mayonnaise.
- Top one slice of bread with the arugula, 2 slices of tomatoes, and bacon.
- Place a toasted piece of bread on top. Add the avocado slices and lobster mixture on top of that. Place the other piece of toast on top, and secure with wooden toothpicks. Cut the sandwich diagonally into 2 pieces.
- Place on the plate with the sandwich open about 30 degrees so the guest can see the filling.
Makes 8 servings. | |
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Reply
| | | From: Genie· | Sent: 8/10/2008 9:29 PM |
Maine Lobster Mango Salad on Robinhood Free Meetinghouse Biscuits - 1 pound Maine lobster meat, dry, cut into 3/8- x 3/8-inch chunks
1/2 cup mango, ripe, medium dice
1/2 cup red pepper, fine dice
1/2 cup onion, fine dice
1/2 cup celery, find dice
1/4 cup cilantro, chiffonnade
2 jalapeño peppers, minced
To taste, salt and pepper
To taste, mayonnaise �?preferably homemade
As needed, mini biscuits
As needed, Romaine lettuce, chiffonnade - Combine the lobster meat, mango, red pepper, onion, celery, cilantro, jalapeño and salt and pepper.
- Add mayonnaise to taste. Mix just before serving.
- Serve on mini biscuits with Romaine lettuce.
- Can also be served in profiteroles, or on toast points or crackers. Makes a great dip and is a great alternative for a lobster roll.
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Reply
| | | From: Genie· | Sent: 9/1/2008 2:58 AM |
| Crab Salad on Croissants
2 tubs (6 oz. ea.) fresh lump crab OR cooked shrimp may be substituted
2 ribs celery from the heart, finely chopped
1/4 cup white onion, finely chopped
3 TB mayonnaise or Miracle Whip dressing
1/4 cup Heinz chili sauce
1 tsp. Tabasco hot pepper sauce
1 tsp. Worcestershire sauce
Salt and pepper
Bibb or leaf lettuce, 4 leaves
4 large croissants, split lengthwise
Remove bits of shell from the crab meat.
In a bowl, combine the celery, onion, mayonnaise, chili, hot sauce and
Worcestershire.
Add the crab meat/shrimp to the bowl and mix with a fork. Season with salt
and pepper.
Place lettuce leaves on croissant halves and pile salad on top. Cut each
croissant in thirds
on angles, following the shape of the pastry.
Arrange sandwiches on a plate and serve.
Yield: 6 servings (12 pieces.)
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Reply
| | | From: Genie· | Sent: 9/8/2008 6:57 PM |
| Grilled Halibut Fish Sandwiches with Tartar Sauce
Recipe courtesy Rachael Ray.
4 pieces (4 to 6 oz. ea.) fresh halibut, cut 1" thick
Vegetable or olive oil, for drizzling
2 tsp. Old Bay seasoning
Salt and ground black pepper
2 TB butter, melted
1/2 lemon, juiced
Tartar Sauce
1 cup mayonnaise or Miracle Whip dressing*
2 TB sweet pickle relish
1 dill pickle, finely chopped
2 TB finely chopped onion
2 TB fresh chopped dill or 2 tsp. dried
10 blades fresh chives, thinly sliced
1/2 lemon, juiced
Few drops cayenne pepper sauce
4 crusty rolls, split
1 large ripe tomato, sliced
4 leaves green leaf or Boston lettuce
Asparagus Pasta Salad - optional
1 bag gourmet chips, preferred brand Terra chips in Yukon Gold Onion and
Garlic flavor
Preheat nonstick or well-seasoned cast iron grill pan over medium high heat.
Drizzle halibut pieces
with oil, then season with Old Bay, salt and pepper. Grill on a hot pan 4 or
5 minutes on each side.
Place melted butter in a small dish and add juice of 1/2 lemon.
Combine all ingredients for the tartar sauce in a small bowl.
Lightly toast buns on grill pan after fish is removed.
To assemble, brush bun bottoms and fish with lemon butter. Top fish with
tomato and lettuce and
slather the bun tops with tartar sauce, then serve. Serve with Asparagus
Pasta Salad and fancy chips.
Yield: 4 servings.
*Miracle Whip has 1/2 the fat of mayonnaise.
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Reply
| | | From: Genie· | Sent: 9/11/2008 3:21 AM |
| Walleye Sandwiches
4 5-ounce walleye fillets
2 large eggs, beaten
1 cup yellow cornmeal
1/2 tsp salt
1/4 tsp freshly ground pepper
Vegetable oil
4 6-8-inch-long hero rolls, sliced in half horizontally
Butter for grilling rolls (optional)
Tartar sauce or mayonnaise to taste
Shredded iceberg lettuce
1 tomato, thinly sliced
Rinse the fillets and pat them dry. Put the beaten egg in a wide, shallow dish. Mix the cornmeal with the salt and pepper in another shallow dish. Dip the fillets in the egg and then dredge them in the cornmeal, coating them thoroughly.
In a cast-iron skillet, heat 1 inch of oil to 360 degrees (not quite smoking). Slip the fillets, two at a time, into the oil and cook for 4-5 minutes per side, or until they are dark gold and crisp. Remove from the pan with a slotted spoon and drain on paper towels.
Meanwhile, lightly toast the rolls or butter and grill them in a skillet. Spread them with tartar sauce, add lettuce and tomato, and finally the wallet fillets. Add the tops of the rolls, cut each sandwich in half and serve immediately.
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