Meatball Banh Mi Wednesday, Oct 19 2016 

Slaw
3 tablespoons lime juice
2 teaspoons sugar
1 3/4 cups shredded carrot
1 3 /4 cups shredded daikon radish
1/2 cup thinly sliced scallion greens
1/4 cup chopped fresh basil

Meatballs
8 ounces ground pork
8 ounces ground chicken breast
1 8-ounce can water chestnuts, drained and finely chopped
1/4 cup finely chopped scallion whites
3 cloves garlic, minced
1 teaspoon fish sauce
1 teaspoon chile-garlic sauce or other Asian hot sauce
1/2 teaspoon freshly ground pepper

2 20-inch baguettes, preferably whole-wheat, cut into thirds
1/4 cup low-fat mayonnaise
1-2 teaspoons chile-garlic sauce or other Asian hot sauce
36 thin slices English cucumber (about 1/2 large)
2/3 cup gently packed fresh cilantro

To prepare slaw: Whisk lime juice and sugar in a medium bowl. Add carrot, daikon, scallion greens and basil and toss to coat. Set aside.

To prepare meatballs: Preheat oven to 450 °F. Line a large baking sheet with foil and coat with cooking spray. Gently mix pork, chicken, water chestnuts, scallion whites, garlic, fish sauce, chile-garlic sauce and pepper in a large bowl (do not overmix). Using a generous 2 tablespoons each, make 18 meatballs. Bake on the prepared baking sheet until just cooked through, 15 to 20 minutes.

To assemble sandwiches: Cut each portion of baguette in half horizontally, then pull out about half of the soft bread in the center of each piece (reserve for another use, if desired). Combine mayonnaise and chile-garlic sauce to taste in a small bowl. Spread about 1/2 tablespoon of the mixture on each piece of baguette. Divide the reserved slaw among the sandwiches and top with cucumber and cilantro. Add 3 meatballs to each sandwich. Serve immediately.

Eating Well, March/April 2012, pages 74-75

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Shrimp Salad Rolls Monday, Aug 15 2016 

1 tablespoon butter
20 large shrimp, peeled and deveined (about 1 pound)
1/4 cup canola mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 (1 1/2-ounce) hot dog buns
8 Boston lettuce leaves

Preheat broiler to high.

Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; sauté 4 minutes or until done. Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl.

Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture.

Cooking Light, August 2012, page 76

Port Stained Beef Medallions Tuesday, Nov 12 2013 

4 garlic cloves, minced

  • 1/2 teaspoon kosher salt, divided                               

4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
2 cups port wine
1 tablespoon grated lemon rind
1 teaspoon smoked paprika
Cooking spray
1/2 cup canola mayonnaise (such as Hellmann’s)
1 tablespoon minced seeded Fresno chile or jalapeño pepper
1 teaspoon fresh lemon juice
1 garlic clove, minced                               

Place 4 garlic cloves on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of a knife to mash. Press garlic mixture into both sides of steaks. Refrigerate 30 minutes.

Bring wine to a boil in a saucepan over medium-high heat. Reduce heat to medium; simmer 10 minutes or until reduced to 1/2 cup. Stir in rind and paprika. Pour wine mixture into a pie plate or wide, shallow dish.

Line one tier of a 10-inch bamboo steamer with an 8-inch circle of parchment paper; lightly coat paper with cooking spray. Arrange steaks on top of paper in steamer basket. Cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam steaks 8 minutes or until desired degree of doneness. Remove steaks from steamer; place steaks in wine mixture for 10 minutes, turning after 5 minutes. Cut steaks across the grain into 1/2-inch-thick slices; sprinkle with remaining 3/8 teaspoon salt.

Combine mayonnaise, chile, juice, and 1 garlic clove. Spread 2 table­spoons mayonnaise mixture on each of 4 plates. Top evenly with sliced steak and any remaining wine mixture.

Cooking Light, November 2013, page 237

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Caribbean Chicken Salad Friday, Oct 11 2013 

2 (8-inch) pita breads
1/2 cup mayonnaise
1/4 cup lime juice
1 tablespoon Jamaican jerk paste
1 (2 1/2-lb) rotisserie chicken, skin and bones discarded, meat, shredded into bite-size pieces, (3 cups)
2 romaine lettuce hearts, chopped, (12 ozs)
1 mango, peeled, pitted and cut into 1/2-inch pieces
1 small jícama, peeled and cut into 1/2-inch pieces
1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
1/4 red onion, thinly sliced

Adjust oven rack to middle position and heat oven to 425°F. Place pita breads on rimmed baking sheet and bake until crisp and lightly toasted, 12~15 minutes.

Meanwhile, whisk mayonnaise, lime juice, and jerk paste together in large bowl. Add chicken, romaine, mango, jícama, bell pepper, and onion and toss to combine. Cut each pita into quarters and serve with salad.

Serves 4

Cook’s Country #52, recipe card, August/September 2013

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Classic Crab Cakes Tuesday, Jun 25 2013 

2/3 cup panko (Japanese breadcrumbs), divided
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons finely chopped green onions
2 tablespoons canola mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, shell pieces removed
1 tablespoon olive oil
1 lemon, quartered

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Amount per serving: Calories 181, Fat 7.8g, Saturated fat 0.9g, Monounsaturated fat 4.2g, Polyunsaturated fat 1.4g, Protein 16.3g, Carbohydrate 8.8g, Fiber 1g, Cholesterol 107mg, Iron 0.9mg, Sodium 482mg, Calcium 70mg

Cooking Light, April 2013, page 50

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Grilled Turkey-Mango Chutney Burgers Tuesday, Jun 4 2013 

Serves 4

1/2 cup mayonnaise
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
salt and pepper
1 1/2 pounds ground turkey
1 cup panko bread crumbs
1/2 cup mango chutney
4 hamburger rolls
4 leaves Bibb lettuce

Whisk mayonnaise, 1 garlic clove and cayenne together in a small bowl. Season with salt and pepper to taste; set aside.

Combine turkey, panko, mango chutney and remaining 2 garlic cloves together in large bowl. Pat turkey mixture into four 3/4-inch-thick patties. Season with salt and pepper. Grill over medium-hot fire until burgers register 160 degrees, 7 to 10 minutes, flipping halfway. Transfer burgers to rolls and top with mayonnaise mixture and lettuce. Serve.

Cooks Country, April/May 2012 insert card

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Deluxe Lobster and Potato Chip Rolls Tuesday, Feb 12 2013 

ACTIVE: 30 MIN; TOTAL: 1 HR 30 MIN; 6 SERVINGS

1 cup mayonnaise
1 celery rib, finely diced
2 garlic cloves, finely grated
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco
2 tablespoons snipped chives, plus more for garnish
Kosher salt
Three 1 1/4-pound live lobsters or 1 1/4 pounds cooked lobster meat
2 tablespoons unsalted butter
6 brioche hot dog buns
One 4-ounce bag potato chips

In a bowl, whisk the mayonnaise, celery, garlic, lemon juice, Worcestershire, Tabasco and the 2 tablespoons of chives; season with salt. Refrigerate until chilled.

Bring a very large pot of water to a boil and fill a large bowl with ice water. Add the lobsters to the boiling water, head first. Cover and cook until they’re bright red, about 8 minutes. Transfer the lobsters to the ice water to stop the cooking. Drain the lobsters.

Twist off the lobster claws, knuckles and tails. Crack the claws and knuckles and remove the meat. Using kitchen scissors, cut along the underside of the tail shells and remove the meat. Discard the dark intestinal vein running lengthwise down each tail. Chop the lobster meat into 1/2-inch pieces and fold them into the dressing. Refrigerate until chilled, about 1 hour.

Meanwhile, melt the butter on a large griddle or in a large skillet. Add the closed buns and toast the outsides over high heat, turning frequently, until lightly browned, about 3 minutes. Transfer the buns to a platter, split the tops and fill with the lobster salad. Tuck the potato chips into the rolls, garnish with chives and serve.

By Vinny Dotolo and Jon Shook Page 46, July 2011 Food and Wine

Summer Tomato Bouillabaisse with Basil Rouille Monday, Feb 11 2013 

Active 25 Minutes, Total 30 Minutes, 6 SERVINGS

4 garlic cloves, divided
1/2 cup (packed) fresh basil leaves
1/2 cup mayonnaise
5 Tbsp. extra-virgin olive oil, divided
2 anchovy fillets packed in oil, drained
1 Tbsp. fresh lemon juice
4 cups (about 1 1/3 lb.) cherry tomatoes
1 small fennel bulb, trimmed, halved, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 8-oz. bottle clam juice
3 lb. mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
2 Tbsp. chopped fresh flat-leaf parsley
Crusty bread, sliced (for serving)

Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 Tbsp. oil, anchovies, and lemon juice. Purée until smooth. transfer basil rouille to a small bowl, cover, and chill.

Heat remaining 2 Tbsp. oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally. until tomatoes burst, about 10 minutes.

Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.

CALORIES 336, FAT 21g, CARBS 24g

Bon Appetit, July 2011, page 41

Artichoke, Spinach, and White Bean Dip Wednesday, Feb 6 2013 

Hands-on time: 15 min. Total time: 35 min.

1/4 cup (1 ounce) grated fresh pecorino Romano cheese
1/4 cup canola mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 garlic cloves, minced
1 (15-ounce) can organic white beans, rinsed and drained
1 (14-ounce) can baby artichoke hearts, drained and quartered
1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350.

Place Romano cheese, 1/4 cup mayonnaise, 1 teaspoon lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth, Spoon into a medium bowl. Stir in the artichokes and spinach. Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray.

Sprinkle with 1/2 cup mozzarella. Bake at 350 degrees for 20 minutes or until bubbly and brown.

Yield: 12 servings (serving size: 1/4 cup) CALORIES 87, FAT 5.4g (sat 1.4g. mono 2.3g, poly 1g), PROTEIN 3.7g, CARB 4.9g, FIBER 1g, CHOL 6mg, IRON 0.7mg, SODIUM 232mg, CALC 91mg

Cooking Light, April 2011, Page 178

Lobster Salad Rolls with Shaved Fennel and Citrus Thursday, May 31 2012 

3 cups coarsely chopped cooked lobster meat (about 3 [1 1/4-pound] lobsters)
3 tablespoons canola mayonnaise
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt, divided
2 cups thinly sliced fennel bulb (about 1 medium)
1/2 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
Cooking spray
6 (1 1/2-ounce) hot dog buns
Preparation

1. Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.
2. Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.

Calories 238; Fat 6.2g (sat 0.8g, mono 3g, poly 1.9g); Protein 19.4g; Carb 24.9g; Fiber 1.9g; Chol 52mg; Iron 1.9mg; Sodium 699mg; Calc 120mg

Cooking Light, July 2010, page 30

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