Ultimate Pulled Pork

http://screen.yahoo.com/fabio-ultimate-pulled-pork-sandwich-070000137.html

Grilled Cheese (Best)

Fabio's decadent make-over of a classic American comfort food reveals great flavor combinations and simple tricks to amp up any boring grilled cheese.
Tips:

• THE BEST CHEESE FOR YOUR SAMMIE: Cheddar, American, and Swiss may be familiar cheeses, but there are so many more to choose from. Try melting triple cream Brie or Colby Jack, for example.
• Use seasoned or cured meats to spice things up! Pepperoni releases tasty oils that the bread absorbs, uniting everything into a delicious sandwich.
• Your bread matters! Choose flavorful loaves to take your sandwich to the next level.
• Use a foil-wrapped brick or Panini press to flatten fluffy breads (like Challah), and trap melted cheese and every bit of flavor.

Grilled CheesePepperoni Grilled Cheese
Recipe by Fabio Viviani
Yield: 1 sandwich
Ingredients:
2 slices Challah bread, sliced ½ -inch thick
1 tbsp unsalted butter, at room temperature
1/4 lb. sharp cheddar cheese, sliced 1/3-inch thick (about 5-6

http://shine.yahoo.com/shine-food/ultimate-grilled-cheese-152900220.html;_ylt=AwrTWVVxK5lS_UEA8GghmolQ

Queso Roll-Ups

Queso Roll-Ups
by Mindy Rivers

Ingredients:

2 8-oz. packages cream cheese, softened
1 1-oz. package taco seasoning
1 10-oz. can Rotel, drained well
2-3 cups finely shredded mexican blend cheese
6 10-inch flour tortillas

With an electric mixer, beat cream cheese on medium speed until fluffy. Add taco seasoning and mix well. Spread each tortilla with cream cheese mixture. Sprinkle tortillas with Rotel (tomatoes and green chilies) then top with shredded cheese.

Roll each tortilla tightly then roll in plastic wrap. Refrigerate for 4-6 hours. When ready to serve, slice into pinwheels.

Chorizo-Chile Burger

Ingredients:

Avocado Spread (see recipe below)
1 medium red onion, thinly sliced

Juice of 1 lime (2 Tbsp.)
1 tablespoon white vinegar
1/2 teaspoon ground cumin
Kosher or sea salt and freshly ground black pepper, to taste
6 ounces uncooked chorizo sausage
1 1/4 pounds ground beef chuck
6 hamburger buns

Directions:

Prepare Avocado Spread. Cover and refrigerate.

For pickled onions, in medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain.

In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.

In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula.

Remove from heat. Spread on plate lined with paper towels to cool.

Build charcoal fire or preheat gas grill for direct cooking.

In bowl combined cooled chorizo with ground beef.

Form into six 3/4-inch thick patties. Indent center of each patty.

Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time.

Spread Avocado Spread on buns. Layer patties and pickled onions on buns. Makes 6 burgers



To Make The Avocado Spread:

Ingredients:

1 fresh poblano pepper
1 medium avocado, halved, seeded, and peeled
Juice of 1 lime (2 tablespoons)
1 tablespoon chopped fresh cilantro leaves
1 teaspoon mayonnaise
Kosher or sea salt

Directions:

Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet.

Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned.) Wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle.

When cool enough to handle, slip off blackened skin, twist off stem, and scoop out seeds and discard.

Coarsely chop and transfer to small bowl.

Add half of the avocado and coarsely mash with a fork.

Slice the remaining half of the avocado and add to the bowl.

Stir in lime juice, cilantro and mayonnaise.

Season to taste with salt.

Buttery Lobster Rolls For Your Baby

Ingredients

• Two 1 1/2-pound lobsters
• 1 to 2 teaspoons minced fresh tarragon
• 2 stalks celery, finely diced
• 2 lemons, 1 juiced plus 1 wedged for garnish
• 1/4 to 1/2 cup mayonnaise
• Salt and freshly cracked black pepper
• 4 New England split-top rolls, or potato hot dog buns
• Salted butter, softened to toast buns
• 1 tablespoon chopped chives, for garnish

Directions

Steam the lobster in 2 inches of boiling water until bright pink, 8 to 10 minutes. Immediately shock in an ice bath, and then remove the tail and claw meat. Chop and reserve.

Mix the lobster meat, tarragon, celery and lemon juice together in a medium bowl. Fold in the mayonnaise and season with salt and pepper.

Brush the outside of each roll with some butter and griddle or toast until golden brown. Fill each roll with the lobster salad and garnish with the chives. Serve immediately with lemon wedges on the side.

Smothered BBQ Chicken on Texas Toast

Ingredients

• 2 pounds chicken thighs, boneless and skinless
• Kosher salt and freshly ground black pepper
• 1 teaspoon canola oil
• 1 1/4 cups Chipotle Vinegar BBQ Sauce, recipe follows
• 4 slices Texas toast, brushed with butter and toasted until golden
• Southern White Sauce, recipe follows
• Pickled Red Onions, recipe follows

Directions

Preheat the oven to 325 degrees F.

Heat a 12-inch skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side.

Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.

Lay down the Texas toast and put a nice amount of the saucy, shredded chicken on top. Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions. Pick it up or fork and knife it, either way it's delicious.

Chipotle Vinegar BBQ Sauce:

• 2 cups ketchup
• 1/3 cup molasses
• 1/3 cup cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons vegetable oil
• 2 tablespoons Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1/4 teaspoon ground black pepper
• 1 medium clove garlic, grated
• 1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice)
• 1 chipotle pepper in adobo
• 1 to 2 tablespoons adobo sauce, depending on spice desired

Add the ketchup, molasses, vinegar, 1/4 cup water, mustard, oil, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onion juice, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature.

Southern White Sauce:

• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tablespoon lemon juice
• Kosher salt and freshly cracked black pepper

Combine the mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl. Use immediately or store in airtight container in fridge for up to 4 days. Great as a salad dressing too!

Yield: 1 1/2 cups.

Pickled Red Onions:

• 3/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• Red pepper flakes
• 1 bay leaf
• 1 large red onion, peeled, halved and sliced into half-moons, 1/4-inch thick
• 1 tablespoon chopped fresh parsley

To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil. Add the onions to a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for at least 30 minutes. Right before serving, add in the parsley.

Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish

Ingredients

Roast Pork:

• 1/4 cup light brown sugar
• 1 tablespoon ground coriander
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons ground cinnamon
• 1 boneless pork butt or shoulder, fat cap scored (about 5 pounds)

Sandwich Build:

• Sweet Chile Sauce, warmed, recipe follows
• Unsalted butter, softened, to toast rolls
• 4 soft potato rolls or sweet Hawaiian bread rolls
• Grilled Pineapple Relish, recipe follows
• Shredded red cabbage, to garnish

Directions

For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper and cinnamon to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.

Preheat the oven to 325 degrees F with the oven rack in the middle position.

Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.

For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.

Sweet Chile Sauce:

• 2 cups rice vinegar
• 1 cup brown sugar
• 1 tablespoon crushed red pepper
• 1 teaspoon kosher salt
• 4 cloves garlic, smashed

Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.

Grilled Pineapple Relish:

• Oil, for grilling
• 1 fresh pineapple, skinned, cored and cut into 1-inch slices
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon peeled and grated fresh ginger
• 1 lime, juiced
• 1 jalapeno, seeded and diced
• 1/2 red onion, diced
• Kosher salt and freshly ground black pepper

Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

Monte Cristo with Strawberry Habanero Jam

Ingredients

Strawberry Habanero Jam:

• 4 cups granulated sugar
• 1 orange, zested and juiced (or 1/4 cup orange juice)
• 2 pounds strawberries, hulled and quartered
• 1 habanero, stem and seeds removed, finely minced

Custard:

• 1 cup whole milk
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• Pinch freshly grated nutmeg
• 2 eggs

Sandwich Build:

• 8 slices Texas toast
• 8 slices gruyere
• 12 ounces honey ham, shaved, such as Boar's Head
• 4 tablespoons salted butter
• Powdered sugar, for dusting, optional

Directions

For the strawberry habanero jam: In a 4-quart saucepan set over medium heat, add the sugar, orange zest and juice, and stir until the sugar dissolves. Turn the heat up to high and add the strawberries and habanero. Bring to a boil, stirring often, until the temperature reaches 200 degrees F on a candy thermometer. Once the jam has reached that temperature, remove it from the heat and allow it to cool slightly. Once cooled, you can serve immediately. Store any leftovers in an airtight container in the refrigerator for about a week.

For the custard: In a baking dish, whisk together the, milk, salt, sugar, nutmeg and eggs. Reserve.

For the sandwich build: Preheat a griddle over medium heat. Top a slice of Texas toast with a slice of cheese, one-quarter of the ham, a second piece of cheese and the second slice of toast. Dip the sandwiches into the custard, letting the excess drip off. Add some butter to the griddle and gently pan fry each sandwich until golden brown, 2 to 3 minutes each side. Remove from the griddle, dust with some powdered sugar, if using, and serve some strawberry habanero jam on the side.

Meatloaf Sandwich

The key to my meatloaf, and even my meatballs: always use 1 egg for every pound of meat you have...you'll thank me later.

Ingredients

Meatloaf:

• 1 tablespoon olive oil
• 1 small Spanish onion, minced
• Salt
• 3 cloves garlic, minced
• 1 cup coarsely crushed soda crackers, such as Nabisco Saltine Crackers (about 24 crackers)
• 1/2 cup whole milk
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 2 large eggs
• Freshly cracked black pepper
• 1 pound ground beef chuck
• 8 ounces ground pork
• 8 ounces ground veal
• 1/3 cup chopped fresh parsley

Glaze:

• 1/2 cup ketchup
• 4 tablespoons brown sugar
• 4 tablespoons apple cider vinegar

Sandwich Build:

• 4 slices sharp Cheddar
• 4 potato rolls, buttered and toasted
• Bread and butter pickles (3 to 5 per sandwich)
• 1 can crispy onions, such as French's French Fried Onions

Directions

For the meatloaf: Preheat the oven to 350 degrees F. Heat a small skillet over medium heat. Add the oil and onions, season with some salt and saute until translucent, 3 to 5 minutes. Add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and let cool.

In a large bowl, add the crackers, milk, mustard, Worcestershire, hot sauce and eggs. Whisk together, and then sprinkle with salt and pepper. Add the meat, parsley and cooled onions. Mix with your hands until evenly combined. Bake a tester meatloaf patty to taste and test the seasoning, adjusting as necessary. Using your hands, gently form the meatloaf into a loaf about 9-by-5-inches. Place on a baking sheet.

For the glaze: In a small bowl, combine the ketchup, brown sugar and apple cider vinegar. Slather half of the glaze over the meatloaf. Make sure not to touch the meatloaf with the spoon and then put that spoon back into the glaze; don't cross contaminate, people! Bake until the meat registers 160 degrees F on an instant-read thermometer, about 1 hour. Let rest for 20 minutes before slicing for sandwiches.

For the sandwich build: Place a slice of cheese on the bottom griddled bun, then a slice of meatloaf, spoon some extra glaze on the loaf, pop on a few pickles and top with crispy onions. Repeat to make 3 more sandwiches.

Sloppy Joes

1 1/2 lb ground beef
1 can tomato soup
1 small can tomato sauce
1 Tbs mustard
2 Tbsp cider vinegar
1/8 c brown sugar
1/4 Tsp celery salt
1/2 Tsp minced onion
1/2 Tsp garlic salt
Salt and Pepper

Brown Hamburger. Add soup, sauce, mustard, vinegar, brown sugar (we add more to make the Sloppy Joe's sweeter), and spices. Simmer for 15 minutes until thick.

Dripping Roast Beef Sandwiches with Melted Provolone

1 can Condensed French Onion Soup
1 Tbsp Worcestershire sauce
3/4 lb thinly sliced deli roast beef
4 Hoagie rolls
4 slices deli provolone cheese cut in half
1/4 c drained mild or pickled banana pepper rings

Heat oven to 400'. Heat soup and Worcestershire in 2-quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls. Top beef with cheese slices and place sandwiches onto baking sheet. Bake 3 minutes or until sandwiches are toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with 1 Tbsp. pepper rings.

Bobby Flay Best Foods Receipes

Hello,

Here is a good link to a few of Bobby Flay's BEST FOOD's recipes...

http://www.bestfoods.us/promotions/buildtheperfectsandwich/recipes.aspx#

Open-Faced Tuna Sandwiches with Arugula and Sweet-Pickle Mayonnaise

Ingredients
Mayonnaise:

1/2 cup mayonnaise
1/2 cup finely diced sweet pickles (about 2 pickles)

Sandwiches:

4 (4 to 6-ounce) albacore tuna steaks
Kosher salt and freshly ground black pepper
Olive oil, for drizzling, plus 1/4 cup
4 teaspoons herbs de Provence
4 slices sharp white Cheddar
1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook's Note)
2 cups arugula, thinly sliced

Directions

For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth.

For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.

Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.

Cook's Note: Make the leftover top half of the ciabatta into croutons by cutting into 1-inch pieces, drizzling with olive oil and baking for 10 to 12 minutes in a preheated 375 degree F oven. Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs.