SUBWAY® ORCHARD CHICKEN SALAD SUB

Subway® Orchard Chicken Salad Sub

At most Subway locations you'll get shredded iceburg lettuce. but if iceburg isn't the only lettuce you will eat, I suggest a nice leaf lettuce that you have julienned or cut into shreds. Subways uses Light mayonnaise in their chicken salad.


Subway® Orchard Chicken Salad Sub

2 cups red apple, chopped small
1/3 cup sliced celery, diced small
2 cups cooked chicken, cut into small cubes
1-2 tablespoons golden raisins
1-2 tablespoons dried cranberries
1/2 cup mayonnaise (use more or less to suit your taste)* light or regular
salt and pepper to taste
squeeze of lemon juice
1/3-1/2 cup leaf lettuce, shredded or julienned

6 inch whole wheat sub roll

Optional veggie toppings of your choice

3-6 tomato slices (depending on size of tomato)
2-3 red onion rings
6-8 pickle slices
2 slices cheese of your choice

In a medium bowl toss chopped apples with squeeze of lemon juice.

Add celery, raisins, cranberries and chicken. Season with salt and pepper to taste and mix. Fold in mayonnaise.

Split a whole wheat sub roll horizonally without cutting all the way through the roll. Add about 1/3-1/2 cup shredded lettuce. Add veggies of choice, and finish with desire amount of chicken salad. You will have enough chicken salad for two 6 inch subs.

This is an original Meemo's Kitchen recipe; include and post a direct link to this site and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

MORTON'S THE STEAKHOUSE PRIME SIRLOIN BURGER

Morton's The Steakhouse Prime Sirloin Burgers



This will make 6 Prime Sirloin Burgers
4 pounds coarse-grind ground sirloin
4 large eggs
3/4 cup tomato juice
1 tablespoon salt
1 teaspoon freshly ground black pepper
6 large hamburger buns
3 tablespoons clarified butter
6 Slices of Tomato 1/2-inch thick
6 Slices of Spanish Onion 1/4-in thick
6 Large Leaves of iceberg lettuce

Optional Toppings:
Ketchup,
Sauteed Mushrooms,
Cheese (Cheddar, Monterey Jack, Swiss, or Blue Cheese)


Preheat the broiler. Lightly oil and position the rack as close to the heat source as possible.

In a mixing bowl, combine the sirloin, eggs, tomato juice, salt and pepper. Use your hands or a wooden spoon to mix thoroughly. Divide the meat into six equal portions and gently form them into patties. Make a crosshatch mark on the top of each burger about 1/8 inch deep to let the juices percolate through the burger.

Brush inside each bun with butter, so that the buns may be quickly toasted over the grill for about 30 seconds on each side until lightly browned. Wrap the buns in aluminum foil to keep them warmed after grilling.


When grilling the hamburgers, remember grill for 3 to 3 1/2 minutes on each side for rare, 4 minutes on each side for medium-rare and 4 1/2 to 5 minutes on each side for medium.

To serve, put the bottom half of each bun on a plate. Top with a burger and then a tomato slice, onion slice, and lettuce leaf. Add the top of the bun. Repeat to make five more burgers. Serve with ketchup, if desired.

Note: At the restaurant, they offer ketchup but also top the burgers with sautéed mushrooms, and all sorts of cheese as requested – Cheddar, Monterery Jack, Swiss, and blue cheese are the most popular.

CARL'S JR® THE SIX DOLLAR BURGER®

Carl's Jr.® The Six Dollar Burger®




1/3 pound ground beef
salt
pepper
1 large sesame seed bun
1-2 teaspoons mayonnaise
1 teaspoon mustard
2 teaspoons ketchup
2 slices American cheese
4 bread-and-butter pickle slices
leaf of iceberg lettuce
2 large tomato slices
4 red onion rings



Preheat a barbecue or indoor grill to medium heat.

Form the ground beef into a patty about the size of the bun. Lightly season both sides of beef pattie with salt and pepper to taste.

Cook beef pattie for 4 to 5 minutes, then flip burger and cook 3-4 minutes longer or until done. About 1 minute before burger is done add 2 slices of cheese to the pattie on the grill.

Toast the cut surface of the bun in a hot skillet.


Assemble your Six Dollar Burger:
Spread about 1 teaspoon of mayonnaise on each bun half.
Spread mustard on top bun.
Spread 2 teaspoons of ketchup to top bun.
Place bread-and-butter pickles slices on the bottom bun.
Place lettuce leaf on the pickles.
Add tomato slices on the lettuce leaf.
Add onion rings.
Top it off with the top bun.

SHEEP STATION AUSSIE BUGER

Aussie Burger
Egg and beet (beetroot to our Aussie friends)may seem a bit odd for hamburger toppings but not in Australia.

Sheep Station Aussie Burger

Brooklyn NY



Sheep Station Aussie Burger

3/4 lb. ground beef
1 teaspoon crushed red chile flakes
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 1⁄4"-thick slices yellow onion
2 canned pineapple rings
4 tablespoons extra-virgin olive oil
2 slices aged white cheddar
2 eggs
2 hamburger buns, toasted
2 leaves lettuce, preferably bibb
4 slices canned pickled beets
2 slices beefsteak tomato

Mix beef with chile flakes, and garlic; season with salt and pepper. Form into two 1"-thick patties.



Heat butter in an 8" nonstick skillet over medium heat. Add onion slices and cook, turning occasionally, until brown about 8–10 minutes. Remove skillet from heat; set aside.


Preheat barbecue grill to medium-high heat.

Brush pineapple with 2 tablespoons oil; grill, turning once, until lightly browned. Transfer pineapple to a plate; set aside.



Cook patties 4-5 minutes then flip and cook 3-4 minutes or to desired doneness. During the last minute of cooking, top beef patties with cheese.


Heat remaining oil in a 10" nonstick skillet over medium heat. Add eggs; cook, covered, until yolks are just set, about 4 minutes.


Stacking your sandwich:
Bottom bun
lettuce
beets
tomato
onion slice
pineapple
beef pattie
egg
top half of bun.

RED ROBIN® WHISKEY RIVER® BBQ BURGER

Whiskey River® BBQ Burger
Don’t be afraid to get a little saucy. Basted with our signature Whiskey River® BBQ Sauce and lassoed together with Cheddar cheese, crispy onion straws, lettuce, fresh tomatoes & mayo.




Red Robin Whiskey Rriver® BBQ Burger


1 ground beef patty (About 1/3 lb)
Red Robin Seasoning Salt
1 slice cheddar cheese
1-2 tablespoons barbeque sauce
1 Sesame Seed bun
1 tablespoon Mayonnaise
1/3 cup onion straws, recipe follows
1/3 cup shredded Lettuce
2 tomato slices

Onion straws
1/2 cup thinly sliced onion rings

Batter
1 egg
1 cup ice water
1/2 cup all purpose flour
1/2 cup cornstarch
1/8 teaspoon baking soda
.
Onion Straws:
Sift together cornstarch, flour and baking soda. Set aside. Beat egg in a bowl. Add ice water Add flour mixture and mix lightly. Be careful not to over mix the batter. There will be some lumps in the batter. You will have left over batter if you want to fry more onion strips or rings. Heat about 1-2 inches oil in skillet over high. Dip onion slices into batter. Lightly shake off excess batter. Add battered onions to hot oil and fry about 1-2 minutes, or until golden. Drain on paper towels. Set aside until ready to assemble your burger.

Preheat grill to medium heat.
Form ground beef into pattie. Season both sides with Red Robin Seasoning Salt. Cook about 4-5 minutes on first side, flip and cook about 2-4 minutes, or until burger is done. Spread barbeque sacue on top of beef patty and add slice of cheddar cheese. Cookon low about 1 minuteto melt cheese.

Evenly toast both halves of the bun on a giddle or in a skillet.

Assemble the sandwich:
Spread approximately 2 teaspoons of mayonnaise on the toasted faces of bottom bun.
Add 1/4-1/3 cup of onion straws.
Place the ground beef pattie on the onion straws.
Arrange the tomato slices on the beef pattie.
Add about 1/3 cup of shredded lettuce.
Spread about 1 teaspoon mayonnaise on toasted side of top bun.
Add the top bun.

Makes 1 sandwich.





This is an original Meemo's Kitchen recipe. Include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

RUBY'S DINER SUPER BURGER

Ruby's Diner



Ruby's Diner Super Burger
Ruby's Diner signature burger isn't served on a bun. Instead it is served between two pieces of grilled sourdough Parmesan bread. Make this even better than the original by grilling the bread in garlic butter.



2 pieces sourdough Parmesan bread
1 hamburger patty
2 slices Swiss cheese
1-1/2 Tablespoon Thousand Island salad dressing
2 oz. lettuce, chopped
1 tomato slice
1/4 avocado, thinly sliced

Grill sourdough Parmesan bread in a 350-degree oven grill until golden brown. Cook hamburger patty to desired temperature. Place cheese on top of patty for the last 30 seconds of cooking or until cheese is slightly melted. Spread bottom slice of sourdough bread with Thousand Island salad dressing. Add lettuce and then tomato. Place burger patty on top of the tomato slice. Place avocado slices evenly across the patty. Top with remaining slice of sourdough bread

JOHNNY ROCKET ROUTE 66 BURGER

Johnny Rocket Route 66 Burger





The onion and mushrooms are fixed separately at Johnny Rocket, but for ease of preparation my instructions cook then together.

Johnny Rocket's Route 66 Hamburger


Ingredients:
4 Full Size Hamburger Buns, plain
1-1/3 Pounds Ground Chuck
1 Pound Fresh Mushrooms cleaned, sliced
1 Medium Size Yellow Onion, sliced into rings
Salt and Pepper to Taste
4 Slices Swiss Cheese
1 1/2 Tablespoon Mayonnaise
2 Tablespoons Softened Butterfor grilling hamburger buns
2 Tablespoons Butter for sautéing onions
1/2 teaspoon grill seasoning-recipe follows
.
Brush softened butter on the insides of hamburger buns. On medium heat grill buns until lightly toasted in skillet or on a griddle. Set aside.

Melt 2 tablespoon butter in a skillet over medium heat. Add sliced
onions and mushrooms. Season lightly with salt and pepper. Stir constantly and cook until mushrooms are limp and onions are transparent. Remove from pan when done.

Shape ground chuck into 4 patties. Season both sides of pattie with grill seasoning. In same skillet on medium high heat place hamburger patties in fry pan and cook until done, patties should stay moist.


Building the Route 66 Hamburger.
Place a hamburger patty on bottom bum
Add a generous portion of sautéed onions and mushrooms.
Spread about 1 teaspoon of mayonnaise on the top bun and place on top of sandwich.


Grill Seasoning
1 Tablespoon Pepper
1 Teaspoon Salt
1 Teaspoon Granulated Onion
1 Teaspoon Granulate Garlic
1/8 Teaspoon Crushed Red pepper flakes or Cayenne pepper (optional)

Mix together in small bowl. Store in covered container.

A&W® PAPA BURGER

One thing you could find in most small towns during the 60's was an A&W Drive-In. I grew up in a small town and A&W was the place to be seen on Friday Nights. Here is A&W's Papa Burger in the well known foil bag.



A&W® Papa Burger
1/5 pound ground chuck
1 large sesame seed bun
1/3 cup chopped iceberg lettuce
2 Vlasic hamburger slices
1 slice American cheese
Salt and black pepper, to taste

Papa Burger Sauce:
1 tablespoon Kraft mayonnaise
2 teaspoons Heinz hamburger relish (the red relish)

To Sauce:
Combine mayonnaise and hamburger relish in small bowl; set aside.

The Burgers:
Form each portion of beef into a patty measuring 5-inches in diameter and 1/4 inch thick. Place on waxed paper and freeze for at least one hour.

When ready to cook, preheat barbecue to a medium heat. Toast buns by placing face down on grill for about 1 minutes, or until lightly toasted.

Place frozen beef patties on grill and cook 3 to 4 minutes per side, until done. Season patties on both sides with salt and pepper to taste.


Place grilled beef pattie on bottom bun
Place cheese on beef pattie
Add lettuce
Place pickles on lettuce
Spread sauce on top bun and place on sandwich

Wrap each sandwich in a 12 X 12-inch square of foil and warm in a preheated 200 degree Fahrenheit oven for 2 to 3 minutes, or place in microwave and heat for 10 seconds (wrapping in microwavable plastic wrap)– just long enough to warm the buns. Serve hot.
Serves 1

Z'TEJAS SOUTHWESTERN GRILL® BANANAS FOSTER FRENCH TOAST

Before the amounts of butter scare you off keep in mind the sauce will make much more than you will need. That said, you'll still have to work this breakfast off.

Z'tejas Southwest Grill Bananas Foster French Toast
2 pieces Texas Toast
French Toast Batter As needed (see recipe)
4 ounces (1/2 cup) Banana sliced (1/4”)
2 ounces (1/4 cup) Bourbon Ginger Caramel Sauce (see recipe)
2 ounces (1/4 cup) Cobbler Crumbs (see recipe)
1 tablespoon Pecans
Powder Sugar Dust

Place 2 tablespoons of oil in skillet. Dip toast in batter and place in for 3-4 minutes on each side until firm and golden brown. In a separate skillet, add one tablespoon of oil and place banana slices to add color to both sides – 3-4 minutes. Cut toast on angle and stack on plate. Top with
bananas, bourbon sauce and sprinkle on crumbs and powder sugar.

French Toast Batter
2 cups Half & Half
4 Eggs
1/2 teaspoon Cinnamon Ground
1 1/2 teaspoons Vanilla

Combine all ingredients in a bowl and whisk.

Bourbon Ginger Caramel Sauce
1 cup Bourbon
1 Cinnamon Stick
1 cup Brown Sugar
1 1/2 ounces Fresh Ginger
1 pound Butter

Heat bourbon, cinnamon, brown sugar and ginger until reduced by half. Slowly whisk in butter.
Strain into bowl.

Cobbler Crumbs
1 cup Flour
1/2 cup Brown Sugar
Salt Pinch
1 1/2 teaspoons Cinnamon
1 1/2 teaspoons Nutmeg
1/2 pound (2 sticks) Butter, at room temp.

Mix all dry ingredients in a bowl. Cut butter into cubes and kneed into dry ingredients to form crumbs.

SALTY'S SEAFOOD GRILLS COCONUT PRAWNS WITH THAI CHILI SAUCE

SALTY'S COCONUT PRAWNS WITH THAI CHILI SAUCE




Serves 4
24 ea. 21-25 count prawns, peeled and deveined
2 ounces all-purpose flour
1 cup tempura batter, made with beer
2 cups coconut flakes (Baker’s Tender Fresh)

Butterfly the prawns so that they lay flat when open. Toss with flour until completely coated. Add tempura batter and coat with coconut flakes pressing the prawns flat. It’s best to let them rest for 2 hours before cooking. Heat canola oil to 375 degrees and fry prawns until light golden brown.

Thai Chili Sauce:
1 cup Chili Sauce
1/2 cup white wine vinegar
1 tablespoon garlic, minced
1 tablespoon chili flakes
1 tablespoon tomato paste
4 ounces sugar

Combine all ingredients and store in refrigerator.

MORTON'S THE STEAKHOUSE SHRIMP ALEXANDER

Morton's The Steakhouse Shrimp Alexander
4 oz. butter or margarine
Prepared breadcrumbs (see below)
U-12 Louisiana Shrimp (large, 12 per pound)
In a small saucepan, melt 4 oz. of butter. The butter should be warm, not hot. Dip cleaned shrimp in warm butter one at a time. Let excess butter drain off, then pad buttered shrimp into prepared breadcrumbs (see recipe below).
Place breaded shrimp on baking sheet vein side down with the tail curled up. Place sheet in a 500-degree oven for approximately 4-5 minutes, until golden brown.
Serve with white wine butter sauce or any other light cream sauce.

Prepared Breadcrumbs:
2 c. plain breadcrumbs
2 tsp. finely minced shallots
2 tsp. chopped parsley
1 tbs. chopped fresh garlic
Salt and pepper

Mince shallots, chop garlic and parsley. In a mixing bowl, combine garlic, shallots, and parsley into plain breadcrumbs, being careful not to leave any lumps of garlic or shallots. Add salt and pepper to taste.

BAHAMA BREEZE® SEAFOOD PAELLA

Bahama Breeze Seafood Paella
If you're not familiar with Spain's most famous dish, you might remember it from The Raincoats episode of Seinfield.
FRANK: They're not coming?
GEORGE: No, they had plans.
ESTELLE: How could they have plans?
GEORGE: That's what I wanna know.
FRANK: Well what difference does it make? They wouldn't lie to us, they're are dear friends.
ESTELLE: What am I supposed to do with all this Paella?




GEORGE: They said tomorrow, maybe.
FRANK: Maybe?
ESTELLE: Maybe they don't like us.
FRANK: Why wouldn't they like us? (tastes the Paella; disgusted) Again with the pepper? What do you gotta use all the pepper for?
ESTELLE: Ah keep quiet.
FRANK: What are you trying to set my mouth on fire?
GEORGE: I don't know what the reason could be.


Bahama Breeze Seafood Paella

2 Tbsp Olive Oil
2 tsp Salt
½ tsp Fresh Ground Black Pepper
10 oz wt Chicken Breast, cut ½” cubes
1 cup Yellow Onions, ½ inch diced
1 cup Green Bell Peppers, ½ inch diced
1 Tbsp Fresh Garlic, minced
1 pound Bay Scallops
1 pound Medium Shrimp, peeled and deveined (reserve shells for saffron – shrimp stock - see recipe below)
½ cup Spanish Chorizo pork sausage, cut into medium dice
12 Black Mussels, cleaned and rinsed, beard removed
1 pound Fresh Firm Fish (Mahi Mahi works well) cut into 1” pieces
4 ½ Cups Saffron – Shrimp Stock (see recipe below)
2 cups Short Grain Rice
½ cup Green Peas, cooked
1 cup Roma Tomatoes, ½ “ diced

Season the chicken and seafood with salt and pepper. Heat the oil in a large heavy casserole pan then add the seasoned chicken, onions, bell peppers and garlic. Sear until the chicken is lightly browned. Add the scallops, shrimp, chorizo and sear until the seafood looses its raw appearance.

Then add the mussels, fresh fish and saffron – shrimp stock and bring the stock to a simmer. Add the rice, green peas and tomatoes and using a cook’s spoon stir the rice gently to mix evenly with the rest of the ingredients. Reduce heat to a simmer and top the casserole pan with a lid. Let simmer for about 20 minutes or until the rice is cooked. While the rice is cooking remove the lid to stir the ingredients from time to time to prevent them from sticking to the bottom of the pan.

Shrimp Stock: Yield 4 ½ cups

1 Tbsp olive Oil
1 Garlic Clove, minced
¼ cup Yellow Onions, diced ½ inch
¼ cup Carrots, diced ½ inch
¼ cup Celery, diced ½ inch
2 cups Shrimp Shells, from the peeled shrimp
1 Tbsp Tomato Paste
1 tsp Fresh Thyme Leaves
1 tsp Saffron
5 cups Water
2 Bay Leaves
5 White Peppercorns

Heat the oil in a medium sized pot, then add the garlic, onions, carrots, celery and shrimp shells. Sauté until the vegetables loose their raw appearance and the shrimp shells turn red in color. Add the tomato paste and while constantly stirring with a cook's spoon sauté for 30 seconds.

Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer and continue to simmer for 20 minutes.

Strain the stock trough a fine mesh sieve. Check the yield of the stock you should have 4 ½ cups. Should you have more, return the stock to a clean pot and keep reducing until it yields 4 ½ cups. Should you have less, add water until it yields 4 ½ cups.

CARINO'S ITALIAN SPICY SHRIMP AND CHICKEN

Carino's Italian Spicy Shrimp and Chicken






2 TablespoonsButter,Melted
20 Medium Shrimp, Tail-Off Peeled and Cleaned
2 (8 ounce) Chicken Breast
3 Cups Mushrooms, sliced
1 Cup Sun-dried Tomatoes, rehydrated
Salt and Pepper to taste
1 Cup Green Onions, sliced
2 Cups Heavy Cream
1/3 Cup Pecorino Romano Cheese, grated
Cayenne Pepper to taste
20 ounces dry weight Penne Pasta

Grilled chicken breasts until done. Cool and slice into ¼ inch thick strips.
Add butter to a large sauté pan at medium heat. Once butter is heated, add shrimp, sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper. Sauté until shrimp and mushrooms are cooked.
Add heavy cream, pecorino romano cheese and cayenne pepper. Let cream reduce by 50% while thoroughly combining all ingredients.
Cook penne pasta according to package directions. Drain excess water and then toss pasta with contents of sauté pan.
Place Spicy Shrimp and Chicken into designated serving plateware, garnish and enjoy!

DOCKSIDE DELI ALL-DAY EGG SALAD SANDWICH

You're first and last stop in Catalina, Dockside Deli.








I'm not sure if they are still in business, Dockside Deli had(has) great food, including their egg salad.
This recipe makes 5 servings

All-Day Egg Salad Sandwich

18 Eggs
Mayonnaise as needed
1 teaspoon Yellow mustard
1/3 cup frozen petite peas, thawed
1 teaspoon Seasoned pepper
2 teaspoons Dried parsley flakes
Salt to taste
10 slices Bread
10 slices Swiss cheese
20 Spinach leaves
10 Tomato slices


Place eggs in pot of cold water, bring to boil and cook 5 minutes. Remove from heat; let sit 15 minutes. Peel, dice and set aside.
Blend together eggs, mayonnaise, mustard, sweet peas, pepper, parsley and salt.
On 5 slices of bread, place 1 slice cheese, 4 spinach leaves and 2 tomato slices. Add egg salad and top with cheese and bread.

CHANCERY TUNA MELT

A slightly different take on Tuna Salad Sandwich




Chancery Tuna Melt
From the Journal Sentinel
The Chancery Family Pub

16 ounces tuna salad (see recipe)
4 sun-dried tomato foccacia buns (about 4 inches round), sliced
4 tablespoons (½ stick) butter, room temperature
4 leafs romaine lettuce, washed, shredded
4 slices fresh tomato
4 slices white cheddar cheese

Prepare tuna salad. Set aside.

To assemble, butter cut sides of buns and then toast in a hot sauté pan or on a griddle until browned, 2 to 3 minutes.

For each sandwich, set half a bun on a microwave-safe serving plate.
Put tuna salad on bun halves, then top with cheese. Microwave each plate 30 seconds to melt cheese. Remove from microwave and add second bun half to each plate and top with the lettuce and tomato. Serve sandwiches open face.

Tuna salad:
16 ounces albacore tuna (packed in water)
1 rib celery, finely diced
½ small yellow onion, finely diced
1/3 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
Pinch of chopped fresh parsley
1 teaspoon seasoned salt

Drain tuna very well and put in a medium bowl. Add remaining ingredients and blend well. Refrigerate covered until ready to use.

LUNA PARK MEDITERRANEAN TUNA SALAD SANDWICH

Luna Park Mediterranean Tuna Salad Sandwich





Servings: 8
Note: Italian tuna is available at Italian delis and specialty food markets.

Lemon vinaigrette
1 cup canola oil
5 tablespoons lemon juice
1 tablespoon red wine vinegar
4 teaspoons chopped shallots
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon sugar


Assembly
1/2 tablespoon olive oil
1/2 cup thinly sliced red onion
8 (6-ounce) cans or jars Italian light tuna in oil
1/2 cup chopped parsley
2 tablespoons capers
2 tablespoons kalamata olives, quartered lengthwise
3 cornichons, chopped
1 1/2 teaspoons lemon juice
2 roma tomatoes, grilled, peeled and cut into eighths
Salt
Pepper
3 (19-ounce) loaves ciabatta bread
12 ounces arugula
1 cup shaved fennel, about half a fennel bulb
1 cup lemon vinaigrette



Lemon Vinaigrette:
Pour the oil into a medium bowl. Whisk in the lemon juice, vinegar, shallots, salt, pepper and sugar. Set aside. (Makes 1 1/4 cups.)


Tuna Sandwiches:
Heat the olive oil in a small saute pan over medium heat. Add the sliced onion and cook 4 to 5 minutes until softened.

Drain tuna, reserving a few tablespoons of oil with which to moisten the salad. Flake the tuna and combine it with the parsley, capers, olives, cornichons, lemon juice, tomatoes, onions and reserved oil. Season with salt and pepper to taste.

Cut an inch off the end of each loaf of bread. Cut the bread into 4-inch pieces and slice in half. Remove some of the soft center so the sandwich isn't doughy. Grill the bread lightly.

In a large bowl, toss the arugula and fennel with the lemon vinaigrette.

For each sandwich, place some of the arugula salad on the bottom piece of grilled bread. Top with about 1 1/4 cups tuna mixture. Place more arugula on the tuna and finish with the top piece of bread. Slice in half diagonally and serve.

SOUPLANTATION® TUNA TARRAGON SALAD

Tuna Tarragon Salad






It may be called Sweet Tomatoes or Souplantation® in your area, whatever name you know it by here is the recipe for their popular Tuna-pasta salad.
Source Souplantation.

Tuna Tarragon Salad
Makes about 12 cups
1 tablespoon salt
5 cups small shell pasta
1 1/4 cups penne pasta
1 cup (3-inch pieces) spinach fettuccine pasta
2 tablespoons canola oil
DRESSING
2 (6-ounce) cans tuna packed in water
2 cups sweet pickle juice
1 3/4 cups mayonnaise
1 1/2 cups diced sweet pickle
1 cup diced celery
1/2 cup sour cream
1 1/2 tablespoons dried tarragon leaves
1 teaspoon salt
1/2 teaspoon white pepper

For the pasta:
In a large pot, bring 3 quarts of water and 1 tablespoon salt to a full boil. Add pastas and cook for about 10 minutes until al dente. Immediately strain pasta and cool by running cold water over pasta in strainer. Drain pasta completely and place in a bowl. Coat pasta with canola oil to prevent sticking.

For the dressing:
Place tuna in a large bowl and break down into small pieces. Add the remaining dressing ingredients and thoroughly whisk to combine.
Combine the dressing and cooked pasta and mix thoroughly. Allow salad to marinate for 8 hours. Season to taste with salt, pepper or more sweet pickle juice.

WHOLE FOODS MARKET TUNA WITH SUN-DRIED CRANBERRIES AND LEMON

Tuna with Sun-Dried Cranberries and Lemon


Cranberries and tuna may sound a bit strange, but this tuna salad is very popular at Whole Foods Market, and rightfully so. It's darn good. This tasty tuna salad can be found at Whole Foods Market deli's most everyday.
If you can find them, use sun-dried cranberries. These are not the same as the sweetened dried cranberries you can easily find in most supermarkets. Sun-dried cranberries are not sweetened which makes for a very tart berry, so be prepeared. I have not always been fortunate enough to locate the "tart" sun-dried cranberries and have used regular dried cranberries in this recipe and this still turns out a nice tuna salad sandwich.
This makes a drier tuna than you may be use to, so adjust the mayonnaise according to your taste, but it is very good with just the minimal amount of mayo (I'm not a fan of mayo). You also want to leave the tuna a bit on the chunky side. So push aside those preconceived ideas of what is good and enjoy this different take on tuna.


Whole Foods Market Tuna with Sun-Dried Cranberries and Lemon
1 can solid white albacore tuna, drained (I used tuna packed in water)
3 tablespoons canola mayonnaise
½ fresh lemon
2 tablespoons finely chopped yellow onion
1/8 teaspoon unrefined sugar
1 tablespoon coarsely chopped sun-dried cranberries
Pinch of sea salt

Squeeze the lemon and remove any seeds. Combine the lemon juice, sugar and salt with the onions, and set aside. Drain the tuna thoroughly. Mix together all the ingredients immediately before serving.
Makes 2 servings.

WHOLE FOODS MEDITERRANEAN TUNA

Mediterranean Tuna



From The Whole Foods Market Cookbook, this will serve 8-10.

Whole Foods Mediterranean Tuna
4 (6-ounce) cans albacore tuna, drained well
1 (14-ounce) can quartered artichoke hearts, drained
1/2 cup chopped red bell or piquillo peppers
3/4 cup sliced Greek olives
1/2 small red onion, finely chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped basil
2 cloves garlic, finely chopped
1 teaspoon dried or 1 tablespoon chopped fresh oregano
1/2 cup mayonnaise
3 tablespoons lemon juice
Salt and freshly ground pepper to taste

Put all ingredients into a large bowl and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad.

SUBWAY® CLASSIC TUNA SUB

Subway® Classic Tuna Sub


With the size of tuna cans getting smaller and the amount of water in the can increasing it's hard to pinpoint the number of cans you will need.
Three 5 ounces (the current size) cans will probably net you roughly 4 ounces of tuna, but that isn't guaranteed!
I am suggesting 3 cans for the 12 ounces of tuna you will need for this recipe but if it seems you have more water than usual you may need to add an extra can of tuna or partial can and adjust the remaining ingredients accordingly.

3 - 5 ounces cans chunk light tuna (in water, drained)
3 tablespoons mayonnaise
1 teaspoon lemon juice
salt and pepper to taste

Bread or roll of your choice

optional additions, if desired
1/2 cup shredded lettuce
3-4 tomato slices
2-3 red onion rings
6-8 pickle slices
2 slices cheese of your choice

Combine all ingredients in a bowl and mix well to combine while breaking up the chunks of tuna. Refrigerate to chill.

Use a 1/4 cup measuring cup, and place 3 scoops on a 6 inch hoggie roll for a plain tuna salad sandwich.

If you're adding the works like you can get a Subway, add 1/2 cup shredded lettuce on the bottom bun, next add 3-4 tomato slices, top that with 2-3 red onion rings. Top onion with pickle slices. Add the 3 scoops of tuna on top of the onion and place 2 slices of cheese on tuna, add the top of the roll.
You can add any Subway topping you have and enjoy. Green pepper slices, black olive slices, jalepeno slices, cucumbers and more.

RED ROBIN® WHISKEY RIVER® BBQ CHICKEN BURGER

Red Robin Whiskey River Chicken Burgers

Red Robins claims to use their "patented" (on older menus), Signature (on current menus) Whiskey River® BBQ sauce. That "special" marketing terminology makes it hard to pinpoint the brand used but they do get a lot of their products from Sysco, so they can be using Sysco Imperial Reserve Barbecue Sauces (Mild, Original, Smoky or Spicy). Use your favorite BBQ sauce, Bullseye or KC Masterpiece are fine. Sweet Baby Rays if you have it, or even Willie Nelson's Old Whiskey River Barbeque sauce

WHISKEY RIVER® BBQ CHICKEN BURGER
A tender, juicy charbroiled chicken breastbasted with our signature Whiskey River® BBQSauce and topped with melted Cheddar cheese,crispy onion straws, lettuce, tomatoes and mayo. Cowpokes and real folks both love this one!

1 boneless-skinless chicken breast
1 slice cheddar cheese
1-2 tablespoons barbeque sauce
1 Sesame Seed bun
1 tablespoon Mayonnaise
1/3 cup onion straws, recipe follows
1/3 cup shredded Lettuce
2 tomato slices

Onion straws
1/2 cup thinly sliced onion rings

Batter
1 egg
1 cup ice water
1/2 cup all purpose flour
1/2 cup cornstarch
1/8 teaspoon baking soda
.
Onion Straws:
Sift together cornstarch, flour and baking soda. Set aside. Beat egg in a bowl. Add ice water Add flour mixture and mix lightly. Be careful not to over mix the batter. There will be some lumps in the batter. You will have left over batter if you want to fry more onion strips or rings. Heat about 1-2 inches oil in skillet over high. Dip onion slices into batter. Lightly shake off excess batter. Add battered onions to hot oil and fry about 1-2 minutes, or until golden. Drain on paper towels.

Preheat grill to medium heat.
Place chicken breast between two pieces of plastic wrap and using smooth end of meat mallet lightly pound breast to flatten just a bit.

Grill the chicken for 4 to 6 minutes and flip chicken and grill on second side about 3-5 minutes. Spoon 1-2 tablespoons barbeque sauce on chicken breast and top with slice of cheddar cheese. Cook about 1 minute more to melt cheese.

Evenly toast both halves of the bun.

Assemble the sandwich:
Build your sandwich by Spread approximately 2 teaspoons of mayonnaise on the toasted faces of the top and bottom bun.
Add 1/4-1/3 cup of onion straws.
Stack the chicken breast on the onion straws.
Arrange the tomato slices on the chicken.
Add about 1/3 cup of shredded lettuce.
Add the top bun.
Makes 1 sandwich.



This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.

BONEFISH GRILL® STRAWBERRY SHORTCAKE

Strawberry Shortcake for Mom


I've included a short cake biscuit recipe at the end of the recipe.

Bonefish Grill® Strawberry Shortcake
You'll need short cake biscuits - either purchased from your local supermarket or home made from your favorite recipe.

1 pint - strawberries, washed, hulled and cut into halves
4 small short cake biscuits (purchased from the bakery section of your supermarket)**
Crème Anglaise as needed
Bacardi strawberry mix
Whipped cream (as needed)
Mint sprigs, for decoration (optional)

1. In a 1 qt stainless bowl, combine the strawberries and mix in 1/4 cup of Bacardi strawberries mix.
2. Cut short cake biscuits in half and lay each bottom on a 6 inch round plate.
3. Distribute the strawberries mixture evenly on top of each biscuit and place the other half of the biscuit on top.
4. Drizzle 2 ounces of Crème Anglaise over the exposed strawberries and the remaining on the plate.
5. Place 3 over heaping tablespoons of whipped cream on top of biscuit and garnish with a sprig of mint, if you like.


Crème Anglaise
Crème Anglaise (English Cream) - a delicious cool custard sauce.
Ingredients
1 cup of half and half
2 each egg yolks
1/4 cup granulated sugar
2 tsp vanilla extract

1. Place 1 qt of water into a two quart pot and bring to a simmer.
2. Place a stainless steel bowl on top of the simmering water, being careful of the rising steam.
3. Pour half and half into stainless bowl and stirring frequently until the temperature reaches about 100 degrees.
4. In a separate bowl mix egg yolks, sugar and vanilla.
5. Whisking constantly, slowly add warm half and half to the egg mixture; then pour back into the stainless steel bowl (that is over simmering water).
6. Stir the constantly until the custard sauce becomes creamy and coats the back of a spoon (temperature should be ABOUT 170 degrees).
7. Strain the mixture into a clean container with a lid.
8. Allow to cool down to 40 degrees before using



**Shortcake Biscuits
3/4 teaspoon baking powder
1/8 teaspoon cream of tartar
1/8 teaspoon baking soda
2 tablespoons butter
1/4 cup buttermilk or sour milk
Sugar for sprinkling on top of biscuits-optional



Grease a baking sheet.

In a medium bowl stir together the flour, baking powder, cream of tartar, and baking soda. Cut in the butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then add the buttermilk or sour milk all at once. Using a fork, stir just until moistened.

Drop dough into 2 mounds onto the prepared baking sheet. If desired, sprinkle with sugar. Bake in a 450 degree F oven for 10 to 12 minutes or until golden.
-

CAFE AU LAIT

Café au Lait


4 cups strong hot coffee
4 cups hot milk
Sugar, to taste

Fill each coffee mug with half coffee and half milk. Add sugar to taste, if desired.

HERREN'S CINNAMON ROLLS

Cinnamon rolls for Mom.

Herren's Cinnamon Rolls
Herren's was an Atlanta landmark from 1934 until it's closing in 1987.
This recipe is from Atlanta Journal-Constitution.

1 cup milk
1/4 cup butter (cut into slices)
1/4 cup sugar
1 1/4 teaspoons salt
2 packages yeast
1/4 cup warm water
4 cups flour, sifted
2 cups sugar
4 tablespoons cinnamon
1/4 cup (1/2 stick) butter, melted

Boil milk in a heavy saucepan. Add sliced butter, sugar and salt and set aside to cool. Transfer to electric mixer fit with dough hook. Add yeast to water and stir into milk mixture. Add flour, about half at a time, and beat well (dough can also be mixed by hand). Let rest for 15 minutes. Knead until smooth. Place dough in a buttered bowl, cover with cloth and let rise until double in size, about an hour.

In a bowl, combine the 2 cups sugar and cinnamon. Lightly butter two 13-by-9-inch baking pans and sprinkle with some of the sugar mixture.

Divide dough into 4 equal pieces. Working with one piece at a time, roll out dough on a lightly floured board to about 1/4 inch thick and about 8 inches square. Lightly brush surface with melted butter. Sprinkle sugar mixture generously over entire surface. Starting at one side of the square, roll up dough into tube. Continue rolling back and forth until it's about 12 inches long. Cut into wheels about 1/2 inch wide and place flat in the pans, so that there's just a little space between them. Do not overcrowd pan. Brush the tops with butter and sprinkle with sugar mixture. Let stand at room temperature for 1 hour to rise.

Preheat oven to 350 degrees. Bake for 18 to 20 minutes. Let cool 1 minute, then promptly remove rolls to prevent sticking.


Notes:
This recipe calls for two resting times of 1 hour each for the dough.

CHILI'S® GRILL AND BAR PRESIDENTE MARGARITA

Chili's Margarita



Chili's® Grill and Bar Presidente Margarita
1 ounce Sauza Commemoritiva Tequila
1/2 ounce Cointreau
1/2 ounce Presidente Brandy
1/2 ounce Rose's lime juice
1/3 cup sweet & Sour mix

Salt the rim and a martini glass. Fill martini glass with crushed ice to "ice" the glass.
Fill a martini shaker with ice. Add all ingredients to the shaker with crushed ice. Shake.
Strain margarita into your salted and iced martini glass.

Garnish with a fresh lime wedge.

Z'TEJAS SOUTHWESTERN GRILL® CRISPY CRAB TACOS

Z’Tejas Southwestern Grill® Crispy Crab Tacos

8 ounces lump crabmeat
4 tablespoons jalapeno mayonnaise, recipe follows
2 ounces iceberg lettuce, shredded
2 ounces red cabbage, shredded
4 ounces fresh mango, diced small
or
4 ounces Habanero Mango Salsa, recipe follows
2 ripe roma tomatoes, julienned
salt and pepper to taste
8 mini corn taco shells
1 lime cut into wedges for garnish

Jalapeno Tartar Sauce
1 each jalapeno, large, diced
1/4 cup cilantro
1 tablespoons tabasco sauce
1 tablespoon cajun seasoning
1 tablespoon garlic, chopped
1 each chipotle pepper
1/4 cup red wine vinegar
1 cup mayonnaise

Habanero Mango Salsa
2 ripe mangos diced
1 small habanero pepper, minced
1/2 cup red onions, diced
4 roma tomatos, diced
1 tablebspoon garlic, chopped
2 tablespoons cilantro, chopped
2 limes juiced
1/4 cup orange juice
1/4 cup olive oil
1 tablespoon paprika
salt and pepper to taste
.

Jalapeno Tarter Sauce:
With a hand-held blender or traditional blender, puree all ingredients together.

Habanero Mango Salsa:
Place all ingredients in a mixing bowl and stir.
Cover and refrigerate until ready to use.
Salsa may be kept refrigerated for up to two days.

Tacos:
Place crab, lettuce, cabbage, mayo, mango (or salsa), and tomatoes in a mixing bowl.
Season with salt and pepper.
Toss well to combine and evenly distribute among taco shells.
Arrange on plate and garnish with lime wedge

EL CHARRO CHILE RELLENOS

El Charro Chile Rellenos

El Charro Chile Rellenos

8 fresh green chiles with stems intact, if possible

1 Pound cheddar or jack cheese, shredded

Batter

3 eggs, separated

3 Tablespoons flour

1 Teaspoon salt

1 Teaspoon pepper

1/4 Cup oil

Garnish

4 Cups taco sauce, warmed

2 Cups shredded Longhorn cheese

Taco Sauce

1 16 ounce can crushed tomatoes

1 cup tomato puree

1 cup water

1/2 medium onion, chopped

1/2 cup garlic puree (recipe follows)

1/2 cup vegetable oil

1/4 cup vinegar

4 tablespoons dried oregano

1 teaspoon salt

4 de arbol chiliesm crushed (optional)

Taco Sauce:

Whisk together all sauce ingredients in a saucepan.Bring to boil over medium-high heat. Turn off heat once sauce reaches a boil. Cool sauce. Refrigerate for up to one week.

Chile Rellenos:

Make a 2 inch slit in each chile and insert a strip of cheese.Beat egg whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper.
Heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter to coat, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. Arrange fried chiles on individual plates and pour warm taco sauce over each chile. Garnish with more cheese and run under broiler to melt.

Garlic Puree

4 garlic bulbs (full heads)

1/4 cup water

Peel garlic and put in blender with water. Blend until the consistency of applesauce. Store tightly seals glass jar in the refrigerator. Use within 4-5 days*.

*If you keep this longer than 4-5 days you risk the danger of botulisim. Also storing garlic in oil runs the risk of botulisim.

AUNT CHILADA SONORAN STYLE ENCHILADAS

Aunt Chilada's Sonoran Enchiladas

Sonoran-style enchiladas are stacked, not rolled.

Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona

2 1/2 pounds masa
3 ounces cheese, shredded
1/4 cup yellow onions
1/2 tablespoon salt
3/4 cup water
Flour (for work surface)
Enchilada sauce for topping


In a large mixing bowl, add masa, cheese, onions, salt and water. Mix until all ingredients are well incorporated.

On a floured cutting board, form mixture into round masa balls, top with a little flour and press down evenly to form flat patties. Deep fry in vegetable oil on both sides until golden brown. Top with enchilada sauce and cheese.

***I feel the original instructions and ingredient list are a little sketchy, so I am going to interject my two-cents worth.

You will need for layering:
extra Cheese
extra Onions

You can add any of the following for layering with the masa cakes:
Shredded Chicken
Shredded Beef
Ground Beef
Sliced Olives

Divide the dough into 4 equal portions and roll into balls. Fore each ball of dough, place 1 ball between wax paper and roll it out until it is about 5 to 6 inches in diameter and 1/4 inch thick.
Fry each masa cake in vegetable oil on both sides until golden.
Stack the fried masa cakes on a serving plate (oven proof). Place about 1-2 Tablespoons enchilada sauce on each masa cake as you stack. If you are adding shredded meat, ground beef, onions, etc add to each layer as you build your stack. Top with enchilada sauce and cheese. Place in oven and heat until cheese is melted and sauce is bubbling. Garnish as desired. (shredded letter, chopped tomato, etc).

Z'TEJAS SOUTHWESTERN GRILL® FRESH HAND HACKED GUACAMOLE

Cinco de Mayo!

Z'Tejas Guacamole


At the restaurant this guacamole is prepared tableside.

Z'Tejas Hand-Hacked Guacamole
1 lb avocados
1/2 cup tomatoes (small diced)
3 Tbs. red onions (minced)
3 Tbs. cilantro (minced)
1 tsp. jalapeno peppers (minced)
1 tsp. salt (or to taste)

Slice or mince each item.
Add all ingredients to a mixing bowl and mix with potato masher.
Season to taste
Serve within two to three hours to avoid browning.
Serve with chips and salsa.

DERBY DRINKS - MINT JULEP AND OAKS LILY

Mint Julep

2 Cups sugar
2 Cups water
Sprigs of fresh mint
Crushed ice
Early Times Kentucky Whisky
Silver Julep Cups

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint





Oaks Lily

The Official Drink of the Kentucky Oaks

1 oz. Finlandia Vodka
1 oz. Sweet and Sour Mix
3 oz. Cranberry Juice
Splash of Triple Sec

When the ingredients are mixed, place the "Oaks Lily"TM in a tall glass with crushed ice, add a straw and garnish with an orange wedge and cherry.