Mini Panini With Porchetta Tenderloin & Caper Mayo

                                                      

Mini Panini With Porchetta 

Tenderloin & Caper Mayo

Moist homemade focaccia sandwiches with porchetta-spiced pork tenderloin, peppery arugula and a punchy caper mayo make a satisfying three-bite appetizer. If you want to save time, use small dinner rolls instead of making focaccia. The focaccia is an adaptation of Jim Lahey’s no-knead pizza dough, with the addition of olive oil and more yeast.           
Ingredients:

Focaccia
3 1/3 cups (830 mL) all-purpose flour
1 1/2 tsp (7 mL) fine sea salt
1 tsp (5 mL) instant yeast
5 tbsp (75 mL) extra virgin olive oil, divided
1 1/2 cups + 1 tbsp (375 + 15 mL) water, at room temperature
Softened unsalted butter for greasing pan

Pork
Two 1 lb (455 g) pork tenderloins, trimmed, cut in half crosswise
Salt and freshly ground pepper to taste
2 tbsp (30 mL) extra virgin olive oil
2 cloves garlic, grated on rasp
2 tsp (10 mL) whole fennel seeds, coarsely ground
1 1/2 tsp (7 mL) finely chopped rosemary
1/2 tsp (1 mL) chilli flakes
1 tbsp (15 mL) canola oil

Mayonnaise
1 cup (250 mL) mayonnaise (reduced fat is fine)
1/4 cup (60 mL) capers, rinsed, dried, chopped
1 tsp (5 mL) fresh lemon juice
Big handful washed baby arugula
Toothpicks and cornichons for serving

Directions:
For the focaccia, place flour, salt and yeast in a large mixing bowl. (Bowl should be big enough for the dough to quadruple in size.) With a sturdy wooden spoon, stir in 2 tbsp (30 mL) olive oil and water. With your hand or a pastry scraper, briefly knead the mixture in a bowl to achieve soft, shaggy and slightly sticky dough.  Clean the sides of the bowl and cover tightly with plastic wrap.  Let rise at cool room temperature for 16 to 24 hours.

Grease a 13 x 9-inch (33 x 23 cm) nonstick baking pan with butter. (This may seem excessive, but it will stick without it.) Pour in 2 tbsp (30 mL) olive oil, then scrape dough onto the pan. Rub top with remaining 1 tbsp (15 mL) olive oil. Press and pull the dough to fill the pan. Cover with plastic wrap and let proof at room temperature for 2 hours.

Preheat oven to 450°F (232°C).

Dimple dough firmly with fingertips, popping any air bubbles. Bake on the middle rack until puffed and golden, about 25 minutes. Remove from oven. Cool briefly before transferring to a cooling rack. Focaccia is best eaten the same day but to make in advance, wrap tightly in plastic wrap, place in a freezer bag and freeze up to 1 month.

For the pork, place tenderloins on a baking sheet. Season with salt and pepper. In a small bowl, mix olive oil, garlic, fennel, rosemary and chilli. Rub the paste all over the pork. Transfer pork to a freezer bag. Press out air, seal and refrigerate overnight.

Let pork sit at room temperature for 30 ­minutes. Preheat oven to 350°F (177°C).

Heat canola oil in a large nonstick frying pan over medium-high heat. Add pork. Cook, turning occasionally until nicely browned all over, 6 to 7 minutes in total. Transfer to a roasting pan fitted with a wire rack. Bake until an instant-read thermometer inserted in the thickest part reaches 140°F (60°C) for a medium, 20 to 23 minutes. Rest for at least 15 minutes before slicing. (If you are making it ahead, cool pork and wrap tightly in plastic wrap. Refrigerate for up to 3 days. Bring to room temperature before serving.)

When ready to serve, slice pork 1/3 inch (3 ­mm) thick. Cut focaccia into 24 even squares. Split focaccia squares in half. In a small bowl, mix mayo, capers and lemon juice. Smear focaccia bottoms generously with caper mayo. Top with pork slices and ­few arugula leaves. Affix focaccia tops with toothpicks and skewer cornichons on top.
Makes 24 mini panini

Blooming Onion With Dipping Sauce

Blooming Onion With Dipping Sauce

Breaded and deep-fried onions are a staple in many restaurants. They're also delicious at home, but they can be difficult to make. If you're looking for an easier way to enjoy this appetizer, consider using your air fryer! Read on for step-by-step instructions on how to make the perfect air fryer blooming onion.
Ingredients:
1 large sweet onion
2 large eggs
1/2 cup buttermilk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon kosher salt
1 pinch cayenne pepper, or black pepper
Directions:
Preheat your air fryer to 350 degrees F, air fryer setting.
Slice the top 1/2 inch of the stem end of the onion and peel the whole onion.
Place the onion cut side down so the root end is facing up on a cutting board.
Taking a knife, about 1/2 inch from the root, cut down four slices, so the onion is now cut into fourths but still intact. Between those cuts, make three more even cuts, making sure not to cut through the root or accidentally cut off a chunk. Turn the onion right side up and generally separate the petals, set aside.                                                                              

In a medium-sized bowl, big enough to fit the onion, whisk the eggs and buttermilk together, set aside.  

In another medium-sized bowl large enough to fit the onion, whisk together the flour, onion powder, garlic powder, paprika, salt, and cayenne.

The best you can dip the onion in the buttermilk mixture, coating everything. You may need to use your hands for this. Place the onion into the flour and coat with the flour. 

Separate the petals in each step to make sure to coat. Shake off any excess flour. Dip the onion once again in the buttermilk mixture the once again in the flour mixture. You can also open the petals up and sprinkle the flour inside to make sure everything is coated.

Spray the air fryer basket with cooking spray.

Place the onion cut side up into the basket.

Spray very generously with cooking spray.

Air Fry for 20-25 minutes, or until golden brown, and the onion is tender.  

About every 8 minutes, open up the air fryer and respray cooking spray on top.

Serve with the dipping sauce.

Dipping Sauce
Ingredients:

½ cup mayonnaise
2 tablespoons cream-style horseradish sauce
1 tablespoon ketchup
⅓ teaspoon paprika
⅓ teaspoon cayenne pepper
¼ teaspoon salt
⅛ teaspoon dried oregano
1 pinch ground black pepper
Directions:

Combine the ingredients and refrigerate until ready to serve. Best to make ahead allowing flavors to develop and meld.

Patty Melts With Cranberry Chutney

Patty Melts with Cranberry Chutney

Part grilled cheese, part burger, this patty melt offers the best of both worlds in one satisfying sandwich. Made with turkey, onion, sage and cranberry.  The recipe makes more cranberry chutney than you need, but it freezes well and is terrific with poultry or pork.
Ingredients:
Cranberry Chutney
1 cup (250 mL) water
3/4 cup (175 mL) sugar
12 oz (340 g) fresh or frozen cranberries, about 3 1/2 cups 875 mL
1 cup (250 mL) grated peeled Granny Smith apple
1/4 cup (60 mL) minced shallot
3/4 cup (175 mL) apple cider vinegar
1 tsp (5 mL) yellow mustard seeds
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) ground mace
1/2 tsp (2 mL) salt
Burgers
2 lbs (905 g) ground turkey, preferably dark meat
1 egg
1/2 cup (125 mL) panko breadcrumbs
1 1/2 tsp (7 mL) salt
Freshly ground pepper to taste
2/3 cup (150 mL) mayonnaise
2 tbsp (30 mL) finely chopped fresh sage
1 tbsp (15 mL) finely minced fresh garlic
Canola oil for cooking
2 cups (500 mL) thinly sliced white onion
8 slices turkey bacon
8 slices pumpernickel bread
8 slices Swiss cheese, about 1 oz (30 g) each
1/2 cup (125 mL) unsalted butter, softened, divided
Directions:
For the chutney, combine all ingredients in medium pot over high heat. Bring to boil. Reduce heat to maintain a simmer. Cook, stirring occasionally, until liquid has evaporated and mixture is thick, 15 to 20 minutes. Remove from heat and cool completely. Transfer to an airtight container. Refrigerate up to 3 weeks.

For the burgers, combine ground turkey, egg, panko, salt and pepper in a large bowl. Using hands, mix thoroughly. Form into four equal oval patties to fit bread slices. Place in an airtight container and refrigerate for at least 30 minutes or up to 1 day.

Mix mayo, sage and garlic in small bowl to make an aïoli. Cover and refrigerate up to 1 day.

In a medium frying pan, warm a film of oil over medium-high heat. Add onion and reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and soft, about 25 minutes. Remove from heat and set aside.

Heat a film of oil in a very large skillet over high heat. Add bacon and reduce heat to medium. Cook until brown and crispy, about 2 to 3 minutes per side. Drain on paper towel. Set aside.

Wipe out skillet, add a fresh film of oil and place over high heat. Add patties, reduce heat to medium and cook until well browned on both sides and an internal temperature of 165°F (74°C) is reached, 4 to 5 minutes per side. Transfer to a plate.

Lay out eight slices of bread, spread a little aïoli over each slice, then place a slice of cheese on top. Divide onions between four slices. Place turkey patty and two slices turkey bacon on onions. Top with remaining cheese slices, then bread.

Melt 1/4 cup (60 mL) butter in very large skillet over medium heat; add in sandwiches. Cook until brown and crisp on one side, about 3 to 4 minutes. Flip sandwiches and add remaining butter into pan. Cook until bread is crisp and cheese is melted, another 4 to 5 minutes.

Cut each melt in half and serve immediately with cranberry chutney.
Serves 4

Leftover Burger Bowl

Leftover Burger Bowl

All the burger fun, but without the bun! Use up all the leftovers from a big burger cook-up in a salad bowl with lettuce, tomatoes, cheese, pickles and onion. A special sauce dressing ties it all together, while also making a nice dent in your condiment collection. A side of fries wouldn’t be out of place.
Ingredients:
Special Sauce

1/2 cup (125 mL) mayonnaise

2 tbsp (30 mL) ketchup

1 tbsp + 1/2 tsp (15 mL + 2 mL) yellow mustard
2 tbsp (30 mL) sweet relish
1/4 cup (60 mL) finely diced dill pickle
4 1/2 tsp (22 mL) pickle brine
1 1/2 tsp (7 mL) minced onion
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) paprika

Pinch cayenne pepper

Salt and freshly ground pepper to taste

Burger Bowl

1/2 small red onion

2 large romaine hearts, washed, dried, finely sliced

1 1/3 cups (330 mL) diced tomatoes

2 large dill pickles, cut into thin strips

1 1/3 cups (330 mL) grated aged cheddar, plus more for burgers

Pickled hot peppers or sliced pepperoncini (optional)

4 leftover grilled burgers
Directions:
For the special sauce, whisk all ingredients in a medium bowl until combined. Cover and refrigerate until ready to use.

For the burger bowls, thinly slice onion and place in a bowl of cold water for 15 minutes. Drain and dry.

In a large bowl, toss lettuce with enough special sauce to coat. Divide salad between 4 bowls. Top each salad with tomatoes, pickles, cheddar, onion and hot peppers, if using. Place burgers on plate and microwave on high until warm, 45 to 60 seconds. Sprinkle with cheddar and microwave until cheese has melted, 20 to 30 seconds. Cut into slices and place on salads. Serve immediately with remaining special sauce on the side.   Serves 4

 

Venezuelean Arepas - With Special Sauce

Venezuelean Arepas With Special Sauce 

 Loaded with herbs, sweet peppers, and mango, and just the right amount of heat and vinegar, 

you’ll want to make the full batch: it goes great with beans and rice, roasted potatoes, tortilla chips, fish, chicken, and just about anything
else.  Which beans to use? We're keeping it classic with Negro beans
Servings: 6 arepas
Time: 1 hour

Cookware: large skillet, high-powered blender or food processor, bean cooking vessel of your choice, medium mixing bowl.

What you’ll need
The beans (Rancho Gordo)1 lb beans (makes ~7 cups cooked), flavored with 1 tbsp neutral oil and 1-½ tsp salt
2 tbsp neutral oil
1 onion, chopped
1 red bell pepper, finely chopped
Salt to taste
4 cloves garlic, minced
1-½ tsp cumin
½ cup cilantro (leaves and tender stems), chopped
Secret sauce
½ cup cilantro, leaves and tender stems
½ cup parsley, leaves and tender stems
½ cup white vinegar
1-½ cups coarsely chopped yellow bell peppers
½ jalapeño (flesh and seeds).
1 juicy mango (preferably Ataulfo), peeled and cut
4 cloves garlic
½ tsp pepper
2 tsp cumin
1 tsp mayo
1 tbsp dried oregano
Salt to taste
1 cup extra-virgin olive oil

Maduros
2 large very ripe plantains (should be black!), sliced diagonally into 1" pieces
Neutral oil (for frying)
Arepas
2 cups warm water
1 tsp sea salt
2 cups yellow or white arepa corn flour, such as areparina or masarepa (not cornmeal or masa harina)
1 tbsp neutral oil
The rest
Fresh cheese such as queso fresco
Avocado slices

Directions

Prepare the beans: Cook beans according to our guide in the cooking vessel of your choice. Once cooked, strain and set aside to cool. Meanwhile, make the sofrito: In a large skillet, heat oil over medium heat. Add onion, bell peppers, and a pinch of salt. Cook until vegetables are soft and fragrant. Stir in garlic and cumin, cook for 2 minutes. Stir in cilantro and remove from heat. Once beans are done cooking, stir them in the sofrito and bring to a simmer. Cook on low for 15 minutes or longer to meld the flavors. Season with salt to taste and set aside.

Make the sauce: Add all ingredients except olive oil in a high-powered blender or food processor. Add ½ tsp salt. Once pureed, with the motor running, gradually drizzle in olive oil until creamy and smooth. Add more salt to taste.

Prepare the maduros: In a large skillet, heat ~⅛ inch vegetable oil over medium-high. When the oil shimmers, working in batches fry plantains until golden brown, turning once, 2-3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle. Transfer to a paper towel-lined plate.

Make the arepas: Preheat the oven to 350 F. In a medium mixing bowl, mix together water and salt and add the areparina or masarepa a little at a time, mixing with your hands. Stop adding when you have a dough that doesn’t easily stick to your hands and is moldable, yet still moist. Cover with a towel for 5 minutes. Divide dough into pieces, rolling each into a ball and then pressing into a ½ -inch thick disk with your palms. If cracking becomes a problem, add a little more water to the dough. Heat oil in a large skillet over medium-high heat. Add arepas in batches, cooking for 2-3 minutes on each side until deep golden brown. Transfer to a baking sheet and bake for ~15 minutes or until slightly puffed. Let cool slightly.

Assemble: Cut the arepa ¾ of the way around, leaving a seam so you can stuff it like a pita. Stuff with the fillings and enjoy with plenty of sauce.

Arepa technique inspired by Minimalist Baker and Serious Eats. Fillings and sauce inspired by Caracas Arepas Bar.