It's summertime and — as the saying goes — the living is easy. Or at least it will be when you steal these fast, fresh tips for your next backyard barbecue with our compliments.
Custom Search
Pork Cutlet Sandwiches with Basil Aioli
Combining the garlicky punch of aioli with the sweetness of fresh basil complements the meaty crunch of the pork and keeps the sandwich from being dry. The sandwich rolls aren't fancy, as you want something springy and soft to counterbalance the texture of the cutlets. Slice up some peppadew peppers for heat and acid and scatter over some arugula. Voila! A sandwich is born.
Serves 4
For the basil aioli:
1 egg yolk
2 teaspoons lemon juice
1 large clove garlic, minced
Salt
5 tablespoons olive oil
4 large basil leaves, finely chopped
In a medium bowl, whisk together the egg yolk, lemon juice, garlic and a generous pinch of salt. Whisking all the while, slowly drizzle the olive oil into the egg yolk until the mixture thickens and emulsifies. Make sure not to rush this! Stir in the basil, taste and add more salt if necessary, then cover and refrigerate until ready to use.
For the sandwiches:
3/4 cups all purpose flour
1 cup dry breadcrumbs, preferably panko
Salt and pepper
2 large eggs
4 to 6 tablespoons vegetable oil
2 tablespoons butter
4 pork cutlets (about 1 pound)
4 sandwich rolls
1/4 cup basil aioli
1 1/2 cup baby arugula, washed and dried
1/4 cup peppadew peppers, thinly sliced
Put the flour and breadcrumbs (separately) in two wide, shallow dishes and season each generously with salt and pepper. Crack the eggs into a similar dish and beat them lightly with a fork.
Heat 3 tablespoons of the vegetable oil and a tablespoon of butter in a wide heavy skillet over medium-high heat. Meanwhile, season both sides of the pork cutlets with salt and pepper and dredge them -- first in the flour, shaking off any excess, then in the egg and then in the breadcrumbs, making sure they are evenly coated. When the butter starts to brown, gently add two cutlets to the pan and cook, turning halfway through and adjusting the heat if necessary, until golden brown and cooked through, about a minute and a half per side. Transfer to a plate lined with paper towels. Repeat with the remaining cutlets, adding more oil and butter to the pan if necessary. Set aside and keep warm.
Cut the sandwich rolls in half and spread them generously with aioli. Top the bottom half of each sandwich with a pork cutlet, followed by a fistful of arugula and a tablespoon or so of sliced peppadew peppers. Close up the sandwiches and eat while the pork is still warm!
Shrimp and Chorizo Sandwich
One item that is great to have as a warm-up to the peanut butter creamwich is the shrimp-and-chorizo sandwich with aioli. Multiple, focused "tastings" have allowed to decipher the sandwich's ingredients -- shrimp, chorizo, garlic mayonnaise, scallion, and arugula -- and reassemble it in my kitchen. What we discovered is that the sandwich is extra good if eaten while the shrimp are still warm.
Serves 2
1 pound small or medium shrimp, peeled
1/2 cup dried chorizo (I use Palacios), cut into 1/8-inch cubes
1/2 cup mayonnaise
1 large clove garlic, crushed and chopped
1 teaspoon lemon juice
2 small scallions, thinly sliced
2 handfuls baby arugula
4 ciabatta or kaiser rolls
Bring a medium saucepan filled with heavily salted water to a boil. Add the shrimp and turn off the heat. Let the shrimp rest in the water for 3 minutes, then cut into one shrimp to see if it's cooked -- it should be just cooked and still springy. If they're cooked, drain and rinse the shrimp under cold water for 15 seconds (to cool them just slightly). If not, let them continue poaching until cooked through. Slice the cooked shrimp into 1/4-inch pieces.
Meanwhile, cut the chorizo -- I like to cut it into quarters lengthwise, and then crosswise into 1/8-inch slices.
Make the aioli: in a bowl, whisk together the mayonnaise, garlic, and lemon (feel free to add more lemon, and salt, if desired).
In a large mixing bowl, combine the shrimp, chorizo, scallions, and half the aioli. Fold together. Taste and adjust seasoning, adding more aioli as needed.
Slice open the rolls. Spoon on the shrimp salad. Top with arugula and the top halves of the rolls. Pack up in your lunch box!
Brie and Prosciutto Melt
We loved this recipe for its thoughtfulness. It's just a grilled ham and cheese right? But the bread is buttery, feathery brioche. The cheese -- brie -- is extra cream. The ham is prosciutto (and not too much of it). We like how it's toasted on the insides of the bread before adding the ham and cheese, and press the sandwich during the last toasting. Each bite is like the perfect amuse bouche -- in fact, why not cut it into pieces and serve it that way! - A&M
Serves 1
2 pieces thickly sliced brioche
1 teaspoon butter
2 ounces brie
2 pieces thinly sliced proscuitto
1 teaspoon butter
Melt the butter on the flat side of a griddle pan or frying pan over a medium heat and place the 2 slices of brioche in the pan. Remove once lightly browned.
Top one of the browned sides with 50g/2oz sliced brie a couple of slices of prosciutto (or other ham) and top with the other slice of brioche, browned side down. Melt the other teaspoon of butter in the pan and place the sandwich back in. Rest another heavy pan on top to press down. After about 30 seconds (or once lightly browned) flip over and again press using a heavy pan. Remove from the pan and serve immediately.
KitchenAid 6-Burner Dual Energy Outdoor Gas Grill w/ LED Backlit Control Panel
Great Summer Salads For Dining Pleasure
Italian Bread Salad - Boboli pizza crusts provide some nice substantial bread in this classic no cook Italian salad. The bread must have good solid consistency to stand up to the liquid ingredients in this salad.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
8 oz. bottle creamy Italian salad dressing
12" Boboli® pizza crust, cut into 2" pieces
10 oz. pkg. mixed salad greens
3 tomatoes, chopped
2 cucumbers, peeled, seeded, and chopped
1 yellow bell pepper, chopped
2 green onions, chopped
1/2 lb. hard salami, chopped
Preparation:
Combine all ingredients in large bowl and toss to blend. Serve immediately. 10 servings
Italian Bread Salad
Chicken Melon Salad - Just five ingredients make this perfect little salad a real gem. Try it on the hottest summer day. I sometimes like to add a tablespoon or two of raspberry vinegar to the dressing.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling time: 3 hours
Total Time: 3 hours, 30 minutes
Yield: 6 servings
Ingredients:
1 cup strawberry yogurt
1/3 cup mayonnaise
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 cups gemelli pasta
1 ripe cantaloupe, cut into 1" pieces
Preparation:
In large bowl, combine yogurt and mayonnaise and blend well. Refrigerate while preparing rest of salad.
Sprinkle chicken with salt and pepper to taste and bake at 375 degrees for 20-30 minutes if thawed and 60-70 minutes if frozen, until thoroughly cooked. Let cool until cool enough to handle. Cut chicken into 1" pieces, and add to salad dressing.
Cook pasta as directed on package. Drain, rinse briefly with warm water, then drain thoroughly. Stir cooked and drained pasta into dressing; taste for seasoning.
Gently stir cantaloupe into the salad. Chill 1-3 hours until cold or serve immediately.
The Chicken Melon Salad recipe has an average rating of 5.0, based on 1 reviews.
Chicken Melon Salad
Grilled Garlic Steak Salad - This delicious recipe combines grilled steak and vegetables with mixed salad greens in a recipe perfect for family and company.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients:
3/4 cup Italian salad dressing
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/8 tsp. pepper
1 lb. boneless beef sirloin or Porterhouse steak
1 red bell pepper, sliced
1 cup sliced mushrooms
6 cups mixed salad greens
Preparation:
Mix together salad dressing, garlic and red pepper flakes in a small bowl. Prepare and heat grill.
Sprinkle beef with salt and pepper and place beef on grill 4-5" from medium coals. Cover and grill 12-17 minutes, turning once, until desired doneness.
Meanwhile, toss bell pepper and mushrooms with 2 tablespoons of the dressing mixture. Place in grill basket and grill 5 minutes, shaking grill basket occasionally, until bell pepper and mushrooms are crisp tender.
Let beef stand for 10 minutes, then cut into 1/4" slices across the grain. Toss beef and 1/4 cup dressing mixture. Place salad greens, grilled vegetables, and beef in large bowl and toss to coat. Serve with remaining dressing mixture. 6 servings
Grilled Garlic Steak Salad
1. Use Rubber Stamps to Label What's Hot-off-the-Grill
Before firing up the Weber, cut 10- by 10-inch sheets of parchment paper, then use letter stamps to print rare, medium, and well done across the tops in equal number. Lay one on each plate, and when the meat comes off the coals, just slide it onto the dish with the corresponding label and let guests grab what they want.
2. Create Two Exciting Drinks from One Ingredient
Hibiscus syrup, which comes in a jar with 11 edible flowers, gives a floral note and a lovely red tinge to tall glasses of tea.
3. Keep Bugs Out of the Buffet
Sure, you could ward off ants and flies with plastic-wrapped bowls, but at some point the salad has to come out from under its cover. A much prettier — and more practical — solution: Pack side dishes in single-serving lidded jars. Spoon individual portions into the containers, then set out one for each guest.
4. Dress Up Bottles in One Minute Flat
Sparkling water and lemonade, jars of pickles, even soda bottles become part of the decor when wrapped in patterned paper secured with double-sided tape. Use scraps of gift wrap or wallpaper that match your color scheme, or buy these ready-made sleeves
5. Outdoor Entertaining
Set a pretty outdoor table with some of our favorite finds. Visit our Kitchen Essentials, Home Decor and Garden/Outdoor Furniture departments.
Double-cut veal chops
Double-cut veal chops are pure indulgence. I recently tried Strauss veal highly recommend you buy it, if it is available in your area. Strauss is free-raised and the meat is sweet and delicate, while still being meaty!
Besides buying pristine chops, the secret to success with this recipe is in the finish. You grill the chops using the Grilling Trilogy of olive oil, salt and pepper until they are golden brown and well marked on both sides, and a medium-rare temperature inside. I use a combination of direct and indirect heat to make sure that I don't overcook the veal and I generally give the chops crosshatch marks since this is my fancy "company's coming" menu and they never fail to flip those appetites into high gear! (the directions for making crosshatch marks are in the recipe). As soon as the chops come off the grill, they are doused with a squeeze of fresh lemon juice and brushed with melted oregano-garlic butter on both sides. As the meat rests, the lemon juice and garlic-butter is absorbed and since it is not cooked, it gives the chops a fresh bright flavor. The chops are brushed with the butter once more before serving and served with a slice of lemon for squirting just before digging in!
Custom Search
The Frank Lazzaro Company was founded by Visual Interior Store Designer Frank Lazzaro on August 1st,1979 in Floral Park, N.Y. Starting as a small "one man" florist shop and later selling home and garden products from his tiny 300 square foot emporium that grew into a three store chain within fifthteen years. When the internet was introduced to the world in 1995 Frank sold his three "brick and mortar" shops for an online home and garden retail store. We're here since 1995 with a fine selection of additional general merchandise including a fine line of men's and women's apparel from affiliated retailers that joined our website marketplace to bring customers the very best of products to homes across America. Today, the company office is based in Levittown, N.Y with our warehouses and affiliated retailers nationwide. All Lazzaro merchandise has the "add to cart" icon below its image, added with a simple paypal shopping cart. Lazzaro products are drop-shipped directly to our customer's requested destination address via UPS ground. To contact us, please click on our Customer Service department link above.
