POTS AND PANS CITY BLOG

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!

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.