POTS AND PANS CITY BLOG

Club sandwiches have been popular since the early 50’s when they were served in diners all over the country. The combination of succulent turkey, bacon, lettuce and tomato are a classic. Here is a grilled turkey panini based on that popular club sandwich. Take your panini creations back in history to enjoy this Grilled Turkey Club Panini.

Ingredients:

• 2 slices of whole wheat bread
• 2 thin slices of turkey meat
• 2 strips of bacon, cooked
• 2 slices of tomato
• Lettuce
• 1 small onion, thinly sliced
• 2 slices Swiss cheese

Sauce:

• ½ cup Italian dressing
• 1 TBSP. prepared mustard
• 1 TBSP. Parmesan cheese
• Salt and pepper

Preheat your panini press according to the manufacturer’s directions.

Prepare sauce by placing all sauce ingredients into a bowl and mixing together well with a whisk.

Assemble the panini by layering the turkey, bacon and cheese between the bread slices. Brush both sides of the outside of the bread with the sauce. Grill on your panini press with the lid down until the bread is golden and toasted. (At this point, this is almost like a grilled cheese sandwich.) Remove the panini from the grill. Open it up and add the lettuce, onion and tomato. Close up the sandwich again and enjoy!

Pinot Noir is a red wine associated with the Burgundy Region in France. The Pinot Noir grape comes from the French words for ‘pine’ and ‘black’ which refers to the way the grape grows in dark, tightly clustered pinecone-shaped bunches. This variety of grape is difficult to grow, and also is difficult to ferment. The Pinot Noir grape, however, can produce great wines which age very well and that develop more floral flavors as they age. These wines often peak at about 5-8 years after vintage.

Because the Pinot Noir wine grape is so difficult to work with, many of the wines produced tend to be in smaller quantities, which make them relatively expensive. There are some cheaper examples available, however, as progress is being made in growing the grape in the Willamette Valley of Oregon, the Okanogan Valley in British Columbia, in New Zealand and in California.

The Pinot wines are among the most popular in the world today. The Pinot Noir wine has a medium to full bodied flavor to it that does not seem heavy. It is strongly perfumed with a sweet edge—a fruity aroma almost like that of black cherry, raspberry or currant. It is also often commonly described as having a spiciness that suggest cinnamon, sassafras or mint, with a ripe tomato, mushroom or barnyard impression. It is high in alcohol, but not really acidic or tannic. It has an appealing soft, velvety texture, almost silky as it caresses the palate.

Because of its spiciness and velvety impression, Pinot Noir goes well with any dish that features mushrooms as a main element in it and with foods that are simple and rich, such as those found in classic French cooking. It should not, however, be paired with anything too spicy which may mask the delicate flavors of the wine and may accentuate the strong taste of alcohol.

Below is a recipe for Beef Stroganoff that would pair well with Pinot Noir wine. It has the elements of rich, brothy gravy made with sour cream, with the added taste of mushrooms that would complement the full-bodied ‘mushroom-like’ quality of the wine.

Beef Stroganoff

• 1-1 ½ lb. ½’ thick sirloin steak
• 2 onions, sliced
• 1 lb. portabella mushrooms, sliced ¼” thick, stems removed
• 1 TBSP. butter
• 1 TBSP. extra virgin olive oil
• 1 pkg. dry beef bouillon
• ½ tsp. each: salt, pepper, garlic powder
• 1 cup sour cream

Cut steak into strips.

Heat oil and butter together over med-high heat in large skillet. Add onions and sauté until golden. Add steak strips and season with salt, pepper and garlic powder. Brown steak strips on each side. Add mushrooms and stir in beef bouillon. Cook for about 3-4 minutes until mushrooms are soft. Stir in sour cream. Heat through until it just simmers.

Serve over hot rice or buttered noodles, with fresh bread for dipping in the sauce, and complement with Pinot Noir.

This is a more traditional panini sandwich using roast beef and cheese, grilled to perfection. The added excitement in this sandwich is that it is served with a dipping sauce (or juice) to add extra flavor. The combination of the crisped grilled panini sandwich and the velvety beef juice is a comforting delight to the palate.

Ingredients:

• 2 TBSP. butter
• 1 small onion, chopped finely
• 1 ½ TBSP. flour
• 2 cups beef broth
• Salt and pepper
• Hot sauce (optional)
• Salt and pepper
• ½ tsp. garlic powder
• 1 dash Worcestershire sauce
• 1 French baguette
• ½ lb. roast beef slices
• ¼ lb. sliced Swiss cheese
• 1 TBSP. mayonnaise

To make the dipping sauce: Melt the butter in a medium pan over medium heat. Add in the onion and cook, stirring, until the onion is soft and translucent (about 3 minutes). Stir in the flour and cook for another minute. Add the beef broth all at once and stir vigorously. Add the hot sauce (if using), the Worcestershire sauce and the spices. Stir until thickened and bubbly. Remove from heat.

Preheat your panini press according to the manufacturer’s directions.

Assemble the panini sandwich. Cut the baguette into 4 portions and then slice those portions in half lengthwise. Spread the mayonnaise on half of the slices. In a bowl, add the roast beef slices with about half of the sauce and make sure the beef is covered in sauce. Add this beef on top of each of the sandwich slices spread with mayonnaise. Add the cheese on top of this and put the other half of the bread over all of this.

Grill the sandwiches on your panini press until grill marks appear on the bread and the bread is toasted to the desired doneness. Serve the grilled roast beef panini sandwiches with the remainder of the sauce on the side, for dipping.

There is no doubt that a grilled panini is the ultimate in gourmet sandwiches. This recipe calls for grilling the vegetables before grilling the sandwich, which makes it extra-special. The sweetness brought out by grilling the vegetables beforehand is heightened by the crunch of the bread when the put-together sandwich is toasted on the grill.

Ingredients:

• 1 sweet red pepper
• 1 medium zucchini
• 1 medium-large eggplant
• 3 TBSP. olive oil
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tsp. garlic powder
• ½ tsp. paprika
• 1 TBSP. dried basil
• 1 TBSP. balsamic vinegar
• 1 thin French baguette
• 3 cups mozzarella cheese slices

Cut the red pepper in half and remove the stem and seeds. Brush the pepper with a little olive oil and season with salt and pepper. Place on a hot grill and cook until skin is blackened. Remove from grill and place the pepper halves in a plastic bag and seal. When cool enough, remove the pepper halves from the bag and slip off the charred skin. Slice the meat of the pepper into slices. Set aside.

Cut the zucchini and eggplant into long thin slices, about ½ “ thick. Brush the vegetables with a little olive oil and season them with salt, pepper, paprika and garlic powder. Grill over medium heat for 5 minutes on each side using your grill, B-B-Q or oven grill,. Set aside to cool.

Slice the baguette in half lengthwise. Bush the open sides with a little more of the olive oil. Place the bread soft side down on the grill and let toast for about a minute.

Remove the baguette and start assembling the sandwich. Mix together the remaining olive oil, the vinegar and the dried basil. Alternate layers of vegetables and cheese. Spoon this mixture over top of the last layer of vegetables, and then add the last layer of cheese.

At this stage you can eat the panini as is, or return it to the grill to warm it up again and melt the cheese a little. If you have a panini press or sandwich press, grilling the outside of the panini gives it that extra crunch.

Cut the panini into serving pieces. Enjoy!

A panini isn’t just a sandwich. A panini is a delicious, mouth-watering toasted or grilled sandwich with a variety of fillings that has become a culinary delight. Of course, the panini is a sandwich that originated in Italy, derived from the word ‘panino’ (which in Italian means small bread roll), with the plural being panini. In the English speaking world the term panini is used in the singular sense to describe this certain type of sandwich.

Traditionally the panini is made from a small bun or loaf of bread, typically a ciabatta or rosetta bread. Ciabatta bread, made with wheat flour and yeast, is an elongated, broad flattish loaf of bread that is somewhat collapsed in the middle—like a slipper. (Ciabatta when translated from Italian means literally carpet slipper). Rosetta bread is a small loaf that has slashes cut into it to create ‘petals’ and has a centre coil of bread that represents the centre of the ‘rose’. Sometimes rosetta bread is sprinkled with poppy seeds (giving an added taste dimension when made into a panini sandwich). Both breads are yummy-delicious when grilled or toasted.

When creating a panini sandwich masterpiece, the bread load is cut in half horizontally and filled with different types of fillings, depending on what type of sandwich is to be created. It can be filled with a variety of different meats, cheeses or other foods to create different taste sensations. The panini is then toasted, grilled in the oven or grill-pressed in a panini press. The panini is usually served hot.

A typical Italian panini consists of the two cut halves of the bread loaf filled almost invariably with prosciutto (a type of very tasty Italian ham) and a few slices of cheese, grilled in a sandwich press. Central Italy boasts a panini filled with porchetta (a popular Italian roast pork) that is very popular. The traditional Italian panini does not have sauce or toppings on it, although in other parts of the world this is added to appeal to local tastes.

The Paninaro, or the panini shop, started to become popular in Italy in the 1980’s. It was popular with the younger, teenage culture and appealed to their ‘fast food’ tastes. The young people would meet in the paninaro and eat panini’s, just like in the coffee shops of today. They became the ‘place to go’ and were adopted as the young crowd’s status symbol meeting places. Panini shops then entered the European markets and broadened their scope into the United States in the 1990’s. Now panini’s and panini shops are widely popular the world over.

One of the great things about the panini is that it doesn’t have to come from a panini shop to be enjoyed by everyone. Homemade panini’s are just as good as the ones you can get at your local panini shop. In fact, homemade ones might be even better because you can pick and choose your own fresh ingredients and design your panini sandwich just the way you like.

Add different sliced meats and your favorite cheese, along with some other food ingredients (like tomatoes, onion, peppers, etc.) and you can have a fantastic panini geared to your own tastes. Try different food combinations to make the panini just what you want it to be. Then, all you need to do is grill it on a sandwich press or panini grill and you can have the best panini you can ever hope to imagine. The toasting or grilling of the panini really does give the sandwich that extra flavor boost that makes the panini a wonderful thing. And, having a sandwich press or panini grill on hand at home makes it easy to make those flavorful sandwiches any time you get the craving.

Just a bit about buying a panini grill: There are a number of different companies that offer them. They are sometimes advertised as a panini grill, a sandwich press or even a panini press. They typically have a non-stick grilling surface that has ridges in it (to get those professional grill marks) and are usually double hinged and adjustable so that you can make open faced grilled sandwiches or double-grilled sandwiches with the top lid folded down. Most of the good ones have removable grills that are dishwasher safe to make clean-up easy.

Panini’s make a great tasting meal, whether it’s for lunch or dinner. You can go out and enjoy a panini at your favorite local deli or panini shop, or they are easy to make at home as well. Panini’s can be suited to any individual’s tastes just by varying the ingredients. Panini’s are a fresh, tasty, easy way to provide your family with a great meal. Why not try having a panini for your meal today!

Food poisoning is one of the most prevalent illnesses today. Starting as a slight discomfort within a few hours of eating, it can turn into a life-threatening emergency requiring hospitalization. Salmonella e-coli and listeria bacteria are the two most common culprits. Fortunately there are a few common sense precautions we can take to reduce the likelihood of a personal, close up experience with food poisoning.

Common breeding grounds in the kitchen for bacteria are dishrags, towels and brushes, cutting boards and kitchen sinks. You can also add to the list cabinet door and drawer handles, refrigerator handles and any utensils or other objects in the kitchen that are handled after touching another contaminated object. The first thing you should be doing to keep your kitchen safe, of course, is frequent and thorough hand washing.

Other precautions you should take include:

• Plan your shopping trips so that any perishables will get home and into the refrigerator as soon as possible.
• Your refrigerator should be set to 40 degrees F, and the freezer to 0 degrees. Don’t overfill the refrigerator; the cold air needs to be able to circulate freely.
• Poultry should be washed in cold water when you bring it home from the supermarket and then refrigerated right away. Cook as soon as possible.
• Always wash your hands and everything else that comes into contact with raw poultry. This includes knives, cutting boards, and towels. Don’t reuse any of these items for something else without washing them first. One technique you can use to help prevent cross-contamination is to get a set of color-coded cutting boards:
  • Green for fruits and vegetables

  

  • Yellow for raw poultry
  • Red for raw meat
  • Tan for fish and seafood
  • White for dairy products
  • Blue for cooked food
• Wash all fruits and vegetables when you get them home from the market. This even includes things like bananas.
• Dishrags and towels are one of the biggest breeding grounds for bacteria, so consider using more paper towels.
• Clean your kitchen counters before and after food preparation.
• Always check the labels on condiments, sauces, jams and jellies. If they need refrigeration after opening, don’t leave them around on the counter. Don’t leave mayonnaise on the counter, especially in warm weather; this also applies to anything made with the mayonnaise.
• Wash eggs with ice cold water before putting them away in the fridge.
• Use a meat thermometer and make sure that all meat, poultry and fish are cooked to the proper temperature to kill dangerous bacteria. Red meat should be brown inside. Chicken should have clear juices when poked with a fork. Fish should flake when poked with a fork.
• Bacteria tend to grow best in a temperature range of 40 and 140 degrees F. If you prepare dishes in advance and then let them cool down they should be reheated to at least 165 degrees F.
• If a can or jar whooshes when you open it throw it away. When you are at the store, inspect cans and jars for damage before you purchase them. Also avoid jars with loose or bulging lids. You should also make it a habit to check the “sell by” or “use by” dates. I’ve noticed that in the current bad economy you have to be even more careful about this – the supermarket shelves seem to have a lot more items that are almost expired.
• Always drain food over the sink, not in it. Kitchen sinks are teeming with bacteria. Sterilize your sink often, but even so keep edible food out of it.

There is nothing better tasting for breakfast (and nothing more classic) than bacon and eggs.  This wonderfully tasty egg dish satisfies your breakfast craving with the addition of salty bacon and zesty cheese.  You can spice it up even more by using your favorite hot pepper sauce.

Ingredients:

• 6 eggs
• 1 cup milk
• 2 TBSP. butter, melted
• 1 small onion, chopped
• 5 strips of bacon, cooked and crumbled
• 1 cup shredded Monterey Jack cheese
• 1 tsp. minced garlic
• Salt and pepper
• Hot pepper sauce (optional)

Beat eggs, milk, garlic, onions, hot sauce (if using) and butter together in a bowl.  Pour into a medium frying pan and sprinkle with salt and pepper.  Cook on stovetop over medium heat until eggs are nearly set (3-4 minutes).  Remove from heat.  Lay the crumbled bacon on top of the eggs.  Sprinkle the cheese over all.  Place under the broiler of your oven and broil until cheese is melted and eggs are set.

Amazon is having a Kitchen and Home Labor Day Sale August 4 – 8. There two pages of cookware on sale; I saw a few that were over 60% off list price.

When you think of international cuisine, France always comes to mind as a leader in exquisite tastes.  There are, however, many excellent dinner choices from other countries and cultures, which can often become everyday favorites.  Unlike some of the rich French cuisine, food from other countries can offer simple good tasting recipes that appeal to the weekday menu.  These dishes often become the comfort foods that we all love.  Hearty and healthy, this simple fare is typically easy to make and ultimately satisfying.

Here are three hearty dinner recipes that you may wish to prepare for your family tonight:

Cabbage Rolls

Separate the cabbage leaves from the head and steam the leaves until tender.  Set aside until cool enough to handle.  Chop onion and garlic.  In a large bowl combine ground beef, onion garlic, rice, salt, pepper and 1/2 cup of the tomato juice.  Mix together with your hands.  Wrap prepared cabbage leaf around a small handful of the meat mixture, tucking side edges in to seal the roll.  Place each roll in the bottom of a large stockpot, stacking on top of each when bottom is filled.  When all the cabbage rolls have been prepared and placed in the pot, add the rest of the tomato juice, the jar of spaghetti sauce, and the water.  Cook on top of stove over medium heat until sauce begins to bubble.  Reduce heat to low and simmer in a covered pot for approximately 1-1/2 hours.  If sauce boils down too quickly, add 1/2 cup more water.

Beef Goulash

In a large stockpot, sauté onions in hot oil.  Add beef, paprika, salt and HP sauce.  Cover stockpot and simmer for ½ hour (the meat steams in its own juices).  Add 1 ½ cups water and the carrots.  Simmer for at least another ½ hour.

Serve hot over egg noodles or rice.

(Optional – you may wish to add a dollop of sour cream on top of each serving.)

Stuffed Peppers

Cut off the tops of the green peppers and scrape out the core.  Wash peppers to remove all the seeds.  Cut off the green pepper around the core and chop into small pieces.  Chop onion and garlic.  In a large bowl combine ground beef, onion garlic, leftover chopped-up green pepper, rice, salt, pepper and 1/2 cup of the tomato juice.  Mix together with your hands.  Fill each green pepper with the meat mixture.  Do not pack too tightly because the rice will expand.  Place each filled pepper in the bottom of a large stockpot, stacking on top of each other when bottom is filled.

Add the rest of the tomato juice, spaghetti sauce, and the beef bouillon powder.  Cook on top of stove over medium heat until sauce begins to bubble.  Reduce heat to low and simmer covered, for approximately 1-1/2 hours.

About 10 minutes before serving, mix together cornstarch and water.  Let simmer until sauce is thickened.