Savory Sweet Paninis

My friend Monique made this sandwich for me this past winter and it was delicious! But, being the meat eater that I am, I questioned what this concoction would taste like with some prosciutto. Let me tell you… it’s AMAZING!

For this sandwich you will need:
Rosemary bread (sourdough or ciabatta… something with a nice chewy crust)
Brie (1 wedge will make approx 4 sandwiches)
A pear or apple (approx ¼ fruit per sandwich)
Prosciutto (2 slices per)
Arugula (small handful for each)
Dijon Mustard
Extra Virgin Olive Oil (can sub butter)
Honey (just a drizzle)

For each sandwich, lightly brush the outsides of the bread with the EVOO. On one of the inside slices, spread a thin layer of mustard. I layered my sandwich with alternating sticky/non-sticky ingredients for optimum stay-togetherness, but I’m particular like that (feel free to get wild!): bottom bread with mustard, arugula, brie, fruit, honey, Prosciutto, bread. Grill in a Panini press until bread is toasted and cheese is melted.

 

Ohhhhh yyyyeeeeaaaahhhh...

Notes:

Fruit – This go-round I used an Asian pear. The last time I made this, I used a combo of pears and apples. Go with what you like and what’s ripe and in season.

Cooking method – I don’t have a Panini press. I just cook these like any other grilled cheese, on medium high heat using my spatula to press down on the sandwich and flipping once. You could also try a George Foreman grill, a brick covered in tin foil or another heavy skillet to weigh the sandwich down.

I also made Brussels sprouts with this meal. Now, I know what you’re thinking. “Brussels sprouts?!? There better be cheese sauce!” I personally love Brussels sprouts (I support cabbage in any form), but I realize that’s not the norm. My Uncle Chuck maintains that most people don’t like Brussels because of their bitterness and claims that if people had access to fresh Brussels that had sustained a good frost, more people would be fans. As it is, growers can’t afford the risk of a frost becoming a freeze and ruining the crop and therefore harvest before that can become an issue. (This man has been in the horticulture business for 20+ years. He’s very smart about these kinds of things.) :o)

In any case, the particular version of Brussels that I made with this meal comes to you from The Barefoot Contessa. Usually when I find an interesting recipe, I end up changing something. This recipe however is spot on, and I’ve found no reason to change a thing. Find the recipe here. I made these sprouts for my friend Dustin one time (a Brussels skeptic for sure, but a good eater in that he’s willing to try anything) and he has since requested them specifically. A convert who, in conversations, describes these sprouts as, “THE SHIT!!” :o)

As an FYI, when it’s just me, I like to roast Brussels with just EVOO and salt and pepper. Try a flavored EVOO (mushroom, truffle) for added flavor. Truth be told, I prepare most of my vegetables this way if I’m not steaming/boiling them. Clean and trim veg, sprinkle with EVOO, salt and pepper, toss to coat and bake at 425 degrees for 10-30 minutes depending on the heartiness of the vegetable. Stir once during cooking.

Texas Caviar

My Aunt Debie first brought this recipe into our family and it became an instant must-have at parties.  It's a giant mess of colors and flavors and it's most definitely a fiesta in a bowl (and your mouth)!  Even your non-veg friends will be surprised with this easy to make dip.

1 can black eyed peas
1 can black beans
1 can white hominy
1 can garbanzo beans
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
3 roma tomatoes
1/2 yellow onion
1-2 jalapenos (with or without seeds depending on desired heat)
2 cloves garlic, minced
1 bunch cilantro
1 cup of your favorite salsa
Salt and pepper to taste

Empty all canned items into a colander and rinse.  Let drain while preparing the remaining items.

Chop all vegetables finely and place in a large bowl.  Add drained canned items and pour salsa on top of entire mixture.  Add salt and pepper to taste (go easy on the salt as you eat this with chips).  Stir all ingredients and refrigerate for at least 2 hours.  Overnight is best.  Drain and stir before serving.  Serve with tortilla or corn scoop chips.

Look at all those layers of beautiful color!!

Mmmm... cilantro.

The finished product.  :o)

Chocolate Peanut Butter Cupcakes

The first time I heard about these delicious morsels was on The Barefoot Contessa.  After throwing a batch together, and testing them out on my friends (I'm so thankful for such willing guinea pigs!) I did a little tweaking (as I am prone to do).  For anyone who enjoys that chocolate/peanut butter combo, they will become a staple.  I recently made them for a co-worker's baby-shower and one of the guests ate four.  I'm guessing they were well liked?  :o)

For ease and simplicity I prepare these using my favorite boxed chocolate cake mix.  (Feel free to make yours from scratch if you feel so inclined.)  During preparation however, replace 1/4c of the required liquid with brewed, cooled coffee.  Don't fret, your cupcakes will not taste like coffee.  It just helps to enhance their chocolate flavor.  Bake according to directions.



For the icing you will need:
1/2 cup confectioner's (powdered) sugar
1 cup creamy peanut butter
5 T unsalted butter, at room temperature
3/4 t vanilla extract
1/4 t salt
Up to 1/4 c heavy cream
1/2-1 c of salted peanuts (optional), chopped, and placed in a bowl

Allow cupcakes to cool completely.  Put the sugar, peanut butter, butter, vanilla and salt in a bowl and beat with an electric mixer until creamy, scraping the sides of the bowl down as you go.  Add the cream slowly and beat on high until the mixture is light and fluffy.  (If the mixture appears to be getting too thin don't use all the cream.)  Using a knife or icing spatula, ice each cupcake and then dip the tops into the bowl of nuts (this adds such a wonderful texture element!).