Grilled Mozzarella and Red Peppers Sandwich

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This sandwich screams FRESHNESS, as it is made with fresh mozzarella, fresh basil pesto and oven roasted red sweet bell peppers drizzled balsamic vinegar. With layers of flavor, it is the perfect sandwich for a Meatless Monday lunch option.

Serves 2

Ingredients:
2 red sweet bell pepper
1 Fresh Mozzarella Cheese Ball
2 slices of Provolone Cheese
4 slices Italian bread
1 teaspoon balsamic vinegar
Vegetable cooking spray

For the Fresh Basil Pesto:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
salt, more to taste
freshly ground black pepper, more to taste

Directions:

Preheat oven to 500° F .

Place the red bell peppers on a rimmed backing sheet. Lightly coat the peppers with the vegetable spray and place in the heated oven. Allow the peppers to roast for about 15 to 20 minutes. Rotate it at about the 7 minute mark and remove when all sides have charred black. Remove the peppers from the oven and allow them to cool. When the red peppers have cooled to the touch, remove the charred skin by using a clean tea towel. Cut the peppers in half and remove the seeds, then julienne the roasted peppers.

Using a sharp knife, thinly slice six pieces of cheese from the mozzarella ball.

To prepare the pesto spread: Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Stir in salt and freshly ground black pepper, add more to taste. cover and set aside.

Set the oven to 450 ° F.

Take 4 slices of Italian bread and spread the pesto on one side.

Lay a slice of provolone ontop of the pesto.

Take one slice and with the pesto side up and layer with the julienned red pepper first.

Use a brush and lightly coat the top of the red pepper with 1/2 teaspoon balsamic vinegar.

Add three slices of Mozzarella cheese ontop of the peppers and close the with another bread slice. The pesto side should be touching the mozzarella. Repeat the process for the second sandwich.

Heat a cast iron skillet on medium high. Melt the butter until it is lightly foaming. Gently place the sandwiches in the melted butter.

Fry the sandwiches for about 2 to 4 minutes on medium heat, as it the bread become golden brown. Using spatula flip the sandwich over until the bread is crispy and golden brown, for another 2 to 3 minutes.

Continue to cook the sandwiches in the oven, by placing the skillet sandwich in the oven for about 5 to 7 minutes. Cook until the cheese is melted and slightly oozing from the bread. Remove from the oven.

Using a spatula, place a sandwich on a plate and serve immediately.

 

 

Cook’s Note:
Basil pesto oxidizes (darkens) when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air, making a complete seal. The pesto will stay greener longer that way. The pest will keep for about 2 weeks.

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Roasted Stonefruit Cobbler

So, what do you do with any left over fruit like peaches, cherries, plums and nectarines? Why not make an end of the Summer cobbler. Here, the fruit was roasted and then topped with a crumble crumb crust to create this dessert:

Roasted Stonefruit Cobbler With Coconut Gelato and Balsamic Syrup.

 

roasted stone fruit cobbles (2).jpg

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Stove-top Pork Ribs

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Today, we are presenting our Stove top braised pork ribs in a soy sauce and balsamic vinegar reduction…..

Need we say more?

As you know, ribs are one of the most popular foods in the entire world, yet most people still have difficulty making them at home. Here is a foolproof braising technique that does not require any special equipment, just one pot and your stove top!

By cooking your ribs in a cooking liquid  we can guarantee that you will have a moist, tender and extremely flavorful rib. Perfectly salted with soy sauce and totally herbaceous, with taste of fresh lime to add zip to every bite. You do not have to grill your ribs over hot coals or smother them in barbecue sauce, for an authentic foodie experience and this recipe proves it just fine!

 

Adapted From
by Michael Bednarz
shared.com
May 11, 2017

Serves 4

Ingredients:
10 pork spareribs
1/2 cup soy sauce
1/4 cup balsamic vinegar
1/3 cup brown sugar
1/3 cup granulated white sugar
10 cloves garlic, crushed
2-3 tablespoons ground cumin
2 teaspoons granulated onion powder
1 tablespoon dried rosemary
3-4 sprigs fresh oregano
3-4 sprigs fresh thyme
2 bay leaves
1 lime, juiced
2 tablespoons red wine vinegar
1 chicken bullion cube
Kosher salt, to taste*
ground black pepper to taste
2 limes, cut into wedges, for garnish
3-4 tablespoons snipped fresh chives, for garnish

Directions:
Place the spareribs into a large pot, and fill with just enough water to cover. Add the cup soy sauce, balsamic vinegar, brown sugar, granulated white sugar, garlic, cumin, onion powder, fresh oregano,thyme, bay leaves, lime juice, red wine vinegar,chicken bullion cube and salt and pepper,to taste. Bring to a rolling boil, then reduce heat and simmer uncovered over medium heat until the water has completely evaporated, about 45 minutes to an hour.

When all of the water has evaporated, remove the bay leaves, and allow meat to brown, turning occasionally using tongs. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve into the meat.

Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and chives.

Cook’s Notes:
Depending on the brand of soy sauce that you will use, you can completely eliminate the use of salt in this recipe if desired.

Dark soy sauce is one of the two types of soy sauce used most often in Chinese cooking. The light variety of soy sauce tends to be the other one used in Asian cuisine.

Dark soy sauce is aged for longer periods of time and usually contain molasses or caramel and a bit of cornstarch added, making it s thicker and darker in color than light soy sauce. Also note that dark soy sauce varieties tend to have a high sodium content, although not as high as light soy sauce. Because it tends to be a more full-bodied flavor, dark soy sauce is frequently added to marinades and sauces to add color and flavor to a dish.

Although dark soy sauce is used primarily in cooking, as it needs heating to bring out its full flavor, you will also sometimes find it in dipping sauce recipes.

To see how this recipe was originally made, see the video from shared.com in the video below:

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape</