Watercress with Port Wine Figs Caramelized Onion Pecans and Goat Cheese on Naan

Today’s Meatless Monday is a conundrum. Is it a salad? Is it a pizza? Is it an open-face sandwich? I’m not exactly sure, and it may be all of those things…but, it is delicious. Dried figs rehydrated in port wine, caramelized onion drizzled with the port wine reduction, toasted pecans, crumbles of creamy goat cheese, and the peppery tang of watercress come together atop warm, soft Naan. 

I am always amazed how an idea for a dish can morph into something completely different from what I originally imagine. The basis for this recipe was the rehydration of some dried figs in port wine; I was originally planning an appetizer of some sort with the figs and the pecans. Then I started digging around in my refrigerator for some goat cheese to work with the other two ingredients when I spied some watercress I had on hand.

This is the result of that puttering with ingredients; it’s nothing like what I had in mind, but it is so delightful! Sweet and savory, full of different textures, it’s flavourful, and filling. I’ll be making this again and again.

It’s simple to prepare, also. The dried figs are sliced in half and put in a saucepan with some port wine to simmer. After about 30 minutes, the figs are removed and the port, which has been infused with the fig flavour, is reduced further. While that is cooking, onions are caramelized in a bit of butter; once they are golden brown, a tablespoon of the port reduction is added to them.

Then, it’s just a matter of warming the Naan (or any flat bread you like), sprinkling on the figs, caramelized onion, toasted pecans, crumbles of goat cheese, the watercress and drizzling on a bit more of the port reduction.

I kid you not, make this. Whatever you want to call it…I call it fabulous.

P~

Watercress with Port Wine Figs Caramelized Onion Pecans and Goat Cheese on Naan (Meatless Monday)

 

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Peppery watercress pairs with sweet figs re-hydrated in port wine, caramelized onion, toasted pecans and crumbled goat cheese to top warm, soft flat bread for a beautiful blend of sweet and savory.

Author: The Saucy Southerner

Recipe type: Entree, Appetizer

Ingredients

• 1 cup chopped dry figs
• 1 cup port wine
• 1 tablespoon butter, melted
• 1 cup sliced onion
• pinch of salt
• ½ cup pecan halves, toasted
• 2 ounces goat cheese, crumbled
• 2 cups watercress
• 2 pieces of Naan

Instructions

1. In a small saucepan, over medium heat, add the chopped figs and port wine.
2. Cover and allow to simmer for about 30 minutes.
3. With a slotted spoon, remove the figs to a small bowl and set aside.
4. Continue to simmer the port, uncovered, for about 10 minutes.
5. While the figs are rehydrating, in a small skillet over medium heat, melt the butter.
6. Add the onion slices and a pinch of salt.
7. Allow the onions to cook slowly until golden, about 25-30 minutes (you may need to reduce the heat so they don’t burn or brown).
8. After the onions are caramelized to a golden color, add 1 tablespoon of the reduced port wine and stir to combine.
9. Warm the Naan in the oven for about 5 minutes at 350° F.
10. Remove the Naan from the oven, top with figs, caramelized onion, toasted pecans, goat cheese and watercress.
11. Drizzle with port wine reduction.
12. Serve immediately.

Notes

This will serve two as an entrée portion, or cut into pieces will serve 6-8 as an appetizer portion.

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3.2.2124

Roasted Red Pepper Relish

This Roasted Red Pepper Relish is courtesy of a friend of mine and it couldn’t be more simple, or more delicious! She said it would be a perfect salad dressing, dip or sandwich spread and she was right. Five Ingredients and just seconds in the food processor and you too can enjoy this lovely relish.  

Back in June when I went to Austin for the BlogHer Food convention, one of the gals I met, and really hit it off with, was Addie over at Culicurious. Most everyone arrived before the start of the convention on Friday, so there were a ton of events hosted by sponsors of the convention on Thursday night.

We met at Bloggers and Bites, a party hosted by Whole Foods Market, whose headquarters are in Austin. Sometimes you just know when you’re really going to like someone, and Addie was one of those people. We were talking about food, of course, and our philosophies on cooking; she and I had so much in common.

Since we’ve been back home, we’ve kept up with each other and follow each other in our cooking. Honestly, it seems like everything she posts makes me drool. I just love her take on food, and our tastes are so, so similar.

Last week, she posted this recipe for Roasted Red Pepper Relish and I knew I had to make it. This isn’t the first time I’ve made one of her recipes, but it is the first one I’ve shared. Because I had to share this one. Not only is it incredibly, amazingly, perfectly simple, it is loaded with flavour, beautiful and so versatile!

I made some sourdough bread last week, so using this as a sandwich spread for a Dagwood-style sandwich was ideal. The fresh taste of the basil, along with the garlic, the brininess of the capers and the sweet roasted red peppers make for a delightful combination.

And…it’s only five ingredients! They are:

• Roasted Red Bell Pepper
• Fresh Basil
• Capers
• Garlic
• Salt

This recipe is wonderful. I hope you’ll try it; I also hope you’ll go visit Culicurious and check out her recipes. She’s truly talented.

P~

5.0 from 1 reviews

Roasted Red Pepper Relish (Five Ingredient Friday)

 

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Roasted red bell peppers combine with fresh basil, garlic, capers and a titch of salt to make a delightful relish. This can be used as a dip, a sandwich spread, a salad dressing…let your imagination be your guide.

Author: The Saucy Southerner via Culicurious

Recipe type: Condiment

Ingredients

• 1 cup roasted red bell pepper
• ½ tightly packed fresh basil leaves
• 2 tablespoons capers, drained of brine
• 2 tablespoons roughly chopped garlic
• 1 teaspoon salt

Instructions

1. Combine all the ingredients into the bowl of a food processor and pulse until no large chunks remain.
2. Use immediately, or transfer to an air-tight storage container (can be stored in the refrigerator for a week).

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3.2.2124

Sloppy Joes

They are called Sloppy Joes for a reason and this recipe for Sloppy Joes doesn’t disappoint. Sloppy as ever, but without added fat or added sugar or ketchup, this homemade version is really quick to prepare, very tasty,  reheats beautifully for lunches, but you better put on an “eatin’ shirt” before you dig in! 

Mr. Saucy coined the term, “Eatin’ shirt.” An “eatin’ shirt” is some shabby old thing you don’t mind gettin’ food all over when you’re fixin’ to stick your face into some messy grub. Whenever he comes into the kitchen, spies what I’m cooking, and proclaims, “I’d better go change into an eatin’ shirt,” I may rest assured I’ve hit on something he knows he’s going to love. He just adores messy grub.

Sloppy Joes are pretty messy, but they are so darned good! And they transport me to my childhood. I’m sure you’ve been there. You sit, staring down a big ol’ bun overflowing with seasoned tomato-ey ground meat; anticipating picking it up, taking a bite, and having that mound of filling squish out the other side of the bun. It’s like magic. Kid magic. And it’s a challenge to keep most of it from falling into your lap! Food fun…there’s nothing better…even for us kids-at-heart.

Unless, of course, it’s the flavourful food you’re eating; this recipe for Sloppy Joes is certainly that, filled with flavour…it’s my idea of Sloppy Joe perfection.

This recipe does not contain any added sugar. It does have a slight essence of sweet, by the addition of a bit of barbecue sauce. I don’t use ketchup (which is sweetened), rather I use a pure tomato sauce that has no sugar added.

Also, this recipe contains no added fat. Rather than sautéing the vegetables in oil, they are softened along with the ground meat as it browns. Then, even that fat is removed.

With it just being the two of us, this recipe makes a lot! But it reheats beautifully and we’ll eat the leftovers for lunches. I’m guessing this recipe will generously fill 6-8 large-sized hamburger buns.

Indulge your inner sloppy! Put on an eatin’ shirt and dig into these Sloppy Joes!

P~

5.0 from 2 reviews

Sloppy Joes

 

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Prep time

10 mins

Total time

10 mins

 

No sugar and no fat added Sloppy Joes are the perfect sloppy indulgence. Ground meat mixed with onion, garlic, sweet bell peppers, tomato sauce and bbq sauce, with a hit of heat from some hot sauce makes for “eatin’ shirt” food at its best.

Author: The Saucy Southerner

Recipe type: Entree

Serves: 6-8

Ingredients

• 2 pounds ground meat
• 1 cup diced onion
• 1 cup diced red bell pepper
• 2 cloves garlic, minced
• 2- 8 ounces cans tomato sauce
• 3 tablespoons tomato paste
• ½ cup barbecue sauce (I have used my own recipe, and I have also used some Stubbs brand, neither of which contain high fructose corn syrup)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Tabasco (or your favourite hot sauce – this seems like a lot, but it isn’t too hot at all)
• salt and ground black pepper to taste
• sprinkle of crushed red pepper flakes (optional)
• Hamburger buns

Instructions

1. In a large skillet, over medium heat, add the ground meat.
2. Using a spatula, break the ground meat up.
3. Add the onion, red bell pepper and garlic.
4. Cover and allow the meat to brown and the onions, peppers and garlic to soften, about 8 minutes or until the meat is no longer pink.
5. Drain off any excess fat, either by using the lid as a strainer, or by dumping the meat mixture into a colander and returning the mixture to the pan.
6. Once the fat has been drained off, add the tomato sauce, tomato paste, barbecue sauce, Worcestershire and Tabasco.
7. Stir to combine.
8. Add salt and ground black pepper, to taste
9. Simmer to thicken, about 10 minutes.
10. Serve hot on hamburger buns.

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3.2.2124

Lentil Dip and Spread

Lentils along with garlic and spices and a surprise ingredient make for a really wonderful concoction that is great as a dip and as a spread. The recipe is very simple, refrigerates well, is ever so tasty, and because of the nutritional values in lentils, it’s perfect for Meatless Monday. 

Back in June when I went to Austin to attend BlogHer Food’s convention, the good people from Canadian Lentils were a sponsor. One evening they had the most amazing array of lentil treats for us to sample. One of the fabulous food items was a dip. I have used lentils for years and years in soups and stews and salads, but I had never had a lentil dip. It really made me wonder why I had never thought to use lentils in that way. It was delicious!

Then, one of the items for us to take home was a lentil cookbook, The Big Book of Little Lentils – Cooking with Lentils Made Easy. In it they have recipes for Appetizers, Soups, Sides and Salads, Main Courses, Desserts and Bakes Snacks!

Who knew lentils were so versatile!? They are also a really fantastic source of protein, a great source for iron and lentils also contain dietary fiber, folate, vitamin B1. Bottom line…they are good for you too!

So, that fabulous table of food and their cookbook  inspired me; I decided to come up with a lentil dip/spread of my own. And this is it! I used dry lentils and cooked them for this dip, but you could just as easily use canned lentils that you drain and rinse.

The surprise ingredient I used was goat cheese. Mr. Saucy and I both just love goat cheese! While I realize there are people who don’t like it, you could substitute softened cream cheese in this recipe.

I’ve used this dip/spread on crusty bread (as shown above) with red onion and Peperoncini; I’ve used it spread on a flour tortilla with sautéed onions and peppers; I have eaten as a dip with cucumber slices and pita crisps; I even smeared it on apple slices. It’s been my lunch and snacking love lately.

With schools in full swing now, this would be a wonderful and healthy addition to your kid’s lunch boxes.

Try this versatile dip/spread…you’ll be glad you did.

P~

5.0 from 1 reviews

Lentil Dip and Spread (Meatless Monday)

 

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Lentils along with garlic and spices and goat cheese (or cream cheese) make for a really wonderful concoction that is great as a dip and as a spread. The recipe is very simple, refrigerates well, is ever so tasty, and is perfect for Meatless Monday.

Author: The Saucy Southerner

Ingredients

• ½ cup dry lentils (or a 15 ounce can, drained and rinsed – if you use canned lentils, omit the water and the cooking step for the lentils)
• 2 cups water
• 2 cloves garlic, crushed and peeled, root end trimmed
• 2 ounces goat cheese (or softened cream cheese)
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon dry cilantro leaves
• 2-3 tablespoons olive oil (I used a garlic-infused for extra garlic flavour), varying by how creamy you wish the dip/spread to be.
• salt and ground black pepper, to taste

Instructions

1. In a small saucepan, combine the lentils, water and crushed garlic cloves.
2. Simmer until the lentils are soft, about 40 minutes.
3. In a food processor, add the cooked lentils and garlic along with the goat cheese, lemon juice, cumin and cilantro.
4. Pulse to combine.*
5. Slowly drizzle in the olive oil until you reach the desired consistency.
6. Add salt and ground black pepper, to taste.
7. Serve at room temperature.

Notes

You could certainly mash these by hand, if you don’t have a food processor.

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3.2.2124

French Dip with Easy Au Jus

So, yesterday I gave you the recipe for Slow Cooker Beef Brisket to cook in your crock-pot. Today, it’s an Easy Au Jus recipe to transform your leftovers into a delightful French Dip Sandwich! And since August is National Sandwich Month…well, what could be more perfect?

Honestly, I had no idea it was National Sandwich Month. I would have said something when I posted the recipe for my version of a Muffuletta. You know, bells, whistles, balloons, something to celebrate! Woo hoo! But, no. I, alas, was clueless. I suppose I need to keep a calendar of such events so I can help everyone celebrate. Or find more reasons to celebrate myself. *big grin*

But really, did all y’all know it was National Sandwich Month? Yeah…I didn’t think so. And quite frankly, you don’t need a reason to enjoy a lovely French Dip Sandwich. Unless maybe it is to use some leftovers from your Slow Cooker Beef Brisket. *wink*

Well, when I made the Beef Brisket, I made a gravy with the pan drippings. And it was really really good! But that left me sorely lacking any pan drippings to make an Au Jus for the French Dips (you see, just like not knowing it was National Sandwich Month, I also hadn’t considered how I intended to use the leftovers). Not to be deterred, I decided to make some Au Jus not from pan drippings. Then I figured you all might be in the same boat. And I should share this recipe with you too.

I’m just considerate like that. *wink*

This recipe for Easy Au Jus is just that. Easy. But it is very rich in flavour and colour. I used some beef stock I had in the freezer (I make it every year from our Christmas Rib Roast), but you can use store-bought. I would recommend stock instead of broth for a richer taste and colour. This also freezes well, so you can make up a batch to have in the freezer for French Dip Sandwiches any ol’ time!

For the sandwich itself, I just sliced some of the brisket. Then I horizontally sliced and toasted a mini baguette in the oven, hoagie rolls would work. I piled on the beef, added some sliced Provolone cheese and stuck both halves of the sandwich back in the oven to melt the cheese. Served with the Easy Au Jus in a ramekin on the side for dipping…it was worthy of a celebration.

So, celebrate! Make that Brisket with the gravy and then have a French Dip Sandwich during National Sandwich Month (or anytime) and you don’t have to worry about not having pan drippings ever again. Amen.

P~

5.0 from 1 reviews

French Dip Sandwich (Leftover Beef) with an Easy Au Jus Recipe

 

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A simple Au Jus recipe for when you are lacking in pan drippings…perfect for a French Dip Sandwich.

Author: The Saucy Southerner

Recipe type: condiment, sauce

Ingredients

• 2 teaspoons olive oil
• ½ cup red onion, diced
• 2 cloves garlic, minced
• ¼ cup red wine
• 1 tablespoon Worcestershire sauce
• 2 cups beef stock
• 1 teaspoon whole peppercorns
• ½ teaspoon dry thyme leaves
• 1 bay leaf
• salt (if your stock is unsalted)

Instructions

1. In a small saucepan, over medium heat, add the olive oil and the onions.
2. Saute until the edges of the onions just begin to brown (not a full caramelization and don’t burn them)
3. Add garlic and cook for a minute or two more.
4. Deglaze the saucepan by adding the red wine and stirring.
5. Add Worcestershire sauce and cook for another minute, stirring constantly.
6. Add beef stock, peppercorns, thyme and bay leaf (salt too, if needed) and bring to a light boil. Reduce heat and simmer for about 30 minutes.
7. Strain the liquid through a fine mesh strainer and then return it to the saucepan until ready to serve.
8. This freezes really well, so you can make it and have it on hand any time you need some Au Jus.

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3.2.2124

Muffuletta Sandwich

If you’ve never had a Muffuletta, or if you love a good Muffuletta, now you can make one at home. This post has the recipe for the Muffuletta olive salad that I use to make these unbelievably good sandwiches; I also tell the story of when I discovered the Muffuletta, when I started making them regularly, and the memories that this amazing sandwich evokes for me.

A traditional style muffuletta sandwich consists of a round loaf, split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone. Quarter, half, and full-sized muffulettas are sold. The combination of meats and cheeses doesn’t make it sound so special; anyone can make a Dagwood sandwich, right?

What makes these sandwiches so special is the olive salad that acts as the condiment spread for them. Olives are combined with the pickled vegetables found in a typical giardiniera. Giardiniera is just pickled cauliflower, celery and carrots (and sometimes other things like red pepper and jalapeno or peperoncini). Then, you add garlic, fresh chopped oregano and olive oil; those all rest in the refrigerator for about 24 hours to allow all the flavours to meld.

The first time I had a Muffuletta was in New Orleans (where this sandwich originated), on a business trip back in the 80′s. I just couldn’t believe how delicious it was, or why I’d never had one before then. I thought I’d died and gone to sandwich heaven! I was absolutely stuffed after finishing my quarter-serving Muffuletta, but I wanted more. That desire has not changed any time I’ve eaten one since.

When I returned from that trip, I wanted desperately to replicate that sandwich. This was back in the stone-ages, pre-internets, and it wasn’t possible to easily research a recipe. Fortunately, I have a very good ability to discern ingredients in foods I have eaten, so I got very close to the traditional olive salad on my first attempt. I think the only thing I missed that first time was the fresh oregano.

Since then, I have made Muffulettas frequently; I used to make them as a guide lunch for our business, back when I did the cooking for our fly fishing trips and schools. The reason a Muffuletta is perfect for such lunches is that it doesn’t contain mayonnaise that might go bad if left un-refrigerated; this making it a perfect picnic sandwich.

There are so many facets to my life, and I’ll have to say that fly fishing (and fishing for tarpon, in particular) ranks right up there with my love of food and cooking. While I don’t work at our shop any longer (I ‘retired’ at the end of January after 18 years of doing that), I do still teach our beginner fly fishing classes. And that brings me to a story…the story of how I started fly fishing, how I came to my quest for giant tarpon and how the Muffuletta plays into the story.

I started fly fishing in 1991. It was a fluke, really, the way I got my start. Mr. Saucy and I were dating then; the property we now live on has a small stream flowing through it and Mr. Saucy had stocked it with trout. Because he fed them, they were monsters. We even gave them names. For instance, Bad Ass was a 24+ inch trout that lived under the “lunker bunker” (a bank stabilization structure we’d built). Anyway, Mr. Saucy was wanting to show off the new girlfriend to one of his buddies and he took me down to the stream for my first outing. I caught an enormous fish and was immediately “hooked.”

After we married, we got involved in the fly fishing business and I progressed in my fishing abilities. Eventually, I decided to learn to teach fly fishing and took many classes and private instruction with some of the greatest and best known fly fishermen (and women) of our time. I wasn’t a very good distance caster still, since I didn’t need to know how to cast very far to fish where we do, here in the Smokies.

The desire to cast a long distance came the first time we were invited to fly fish for tarpon in the late 1990′s. A friend of ours, who was a sales-rep for a company we bought products from, invited us to Islamorada in the Florida Keys to fish for the Silver King. Of course, I didn’t catch one on that trip, heck, I was afraid to catch one as I had no idea what to do if I should. But I wanted to catch one. In the worst possible way.

When we returned home, I started watching every video I could lay my hands on; I read every book I could read about tarpon fishing. I wanted to be prepared the next time we went. I wanted to catch a tarpon…I needed to catch a tarpon. The best thing I found was a video done by Billy Pate, the then world-record-holding tarpon fisherman.

I wish I could insert his accent for you to hear, Billy is from the Lowcountry in South Carolina, so his accent is pure gold in this (he pronounces tarpon as: tah-puhn), but here’s the observation he made in that video:

“In the quest for giant tarpon, you need physical strength, but you must be mentally tough as well…your will to win must be greater than the tarpon! And the TARPON….thinks…HE’S… gonna …DIE!”

So, long story short…we went back to another place to fish for tarpon; I hooked a tarpon and promptly lost it. On our third tarpon trip, I landed my first tarpon (we released him, of course) and we went tarpon fishing every year for many, many years. Here’s a picture of me and our long-time guide and friend, Doug Cole, as we prepare to land a monster tarpon I’d caught:

So, how this story relates to Muffulettas…every year I would mix up some of the olive salad for Muffulettas for our boat lunches before we left home. We would make the long journey by car to our fishing destination, loaded down with all of the fishing and camera equipment Mr. Saucy could imagine. Every year, our guide would shake his head in amazement that first morning at the dock at the pile of stuff Mr. Saucy would tote along, all of which would need to find a spot in the boat. Our guide called it “Mount Begley.” The one thing our guide wouldn’t complain about was the  Muffulettas I’d made for us, stowed in the cooler.

Now, every single time I eat a Muffuletta, I am transported to the bow of a flats boat, with the feeling of anticipation of the possibility of giant fish, exciting times and great memories.

Start your Muffuletta memories with this easy and delicious Muffuletta olive salad recipe. If you’ve never had one, you won’t believe how awesome this sandwich is.

P~

5.0 from 1 reviews

Muffuletta Sandwich

 

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A traditional style muffuletta sandwich consists of a round loaf, split horizontally and covered with layers of marinated olive salad,mortadella, salami, mozzarella, ham, and provolone. Use whatever bread, meat and cheese combination you like, but use this olive salad recipe to spice up your favourite sandwich.

Author: The Saucy Southerner

Recipe type: Sandwich

Serves: 2-4

Ingredients

• FOR THE OLIVE SALAD:
• 1- 5 ounce jar green olives with pimentos, drained
• 1- 16 ounce jar giardiniera (pickled cauliflower, celery and carrot-I use Mezzetta brand hot mix that contains jalapeno peppers), drained
• 2 cloves garlic, minced
• 2 tablespoons fresh oregano leaves, chopped
• 3 tablespoons olive oil
• FOR THE SANDWICH:
• 1 round loaf of bread (I used mini French boules for this one), baked until the outside crust is crisp, cut horizontally removing the top third of the loaf, inner bread hollowed out leaving about 1 inch of bread attached to the crust.
• Hard salami slices
• Ham slices (I used baked ham)
• Mortadella slices (if you can’t find mortadella, use whatever other luncheon meat you prefer)
• Provolone cheese slices
• Mozzarella cheese slices

Instructions

1. Combine the olives, giardiniera, garlic and oregano into a medium-sized bowl.
2. Remove about ⅔ of this mixture to a food processor (or blender, or just to a chopping board).
3. Pulse until you have a finely minced mixture.
4. Slowly drizzle in olive oil.
5. Return the minced mixture to the bowl of whole vegetables (I do it this way since I like some bigger chunks of vegetables in mine, you can mince all of the salad if you wish).
6. Cover and refrigerate for 24 hours.
7. TO ASSEMBLE THE SANDWICH:
8. Take the hollowed bread round an spread the salad mixture in the bottom and the top of the loaf.
9. In the bottom of the loaf, layer the meats and cheeses on top of the salad mixture until you have filled the cavity in the bread.
10. Place the top of the loaf onto the filled bottom, and cut the loaf into half, or quarters,depending on its size.
11. You can wrap these pieces in plastic wrap and refrigerate..these sandwiches hold very well for several days.

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3.2.2124

Mediterranean Style Burger

This Mediterranean-Style Burger is packed full of flavour; the trick of it is that the seasoning is in every single morsel of burger goodness. Break out the grill, it’s burger season! 

Ever since I started to make my own Feta cheese, I’ve been using Feta a lot! Mr. Saucy and I both love it; he loves it so much he even dresses up his frozen pizzas with it (have I told you how much Mr. Saucy loves frozen pizzas? It’s all he will eat when I’m away from home*cringe*). Anyway, this burger uses Feta in the burger, as well as on it.

Several years ago, I started seasoning our burgers all the way through, instead of just on the outside of the burger. And let me tell you, that makes a world of difference in the taste! I take the meat I’m using (for this Mediterranean-Style Burger I used lamb, but you can use beef), and put it in a bowl where I mix in all the ingredients, just like making a meatloaf. I take off my rings and just dig my fingers into it to squish everything together before forming the patties.

In this burger recipe, there is finely minced onion, garlic, oregano, feta, salt and pepper. Any feta or onion exposed on the outside of the burger gets a nice char on it…Mmmmm Mmmm, good! Okay then, since this is a Five Ingredient Friday recipe, here are your ingredients:

• Ground meat
• Onion
• Feta
• Garlic
• Oregano

If the hamburger buns count as an ingredient, I’ll claim the extra from one of my four ingredient posts. *wink*

I topped the burger with more Mediterranean flavours (since garnishes are optional) and added Kalamata and Greek green olives, more feta, red onion, cucumber, tomato and lettuce. I put it all on a toasted onion bun and didn’t even use a condiment. I could have eaten three. Or six.

I do hope you’ll try these burgers the next time you fire up a grill…or at least try adding your favourite burger seasonings all through the meat. You’ll love the difference it makes.

P~

Mediterranean-Style Burger – {Five Ingredient Friday}

 

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The flavours of the Mediterranean are packed into this delightful burger…feta, onion, garlic, oregano all come together for one super tasty burger bite.

Author: The Saucy Southerner

Recipe type: Entree, Sandwich

Ingredients

• 2 pounds ground meat
• ¼ cup red onion, finely minced (I used my mini food processor to mince the onion and the garlic)
• 2 cloves garlic, finely minced (or ¼ teaspoon garlic powder)
• 1 teaspoon dry oregano leaves
• 1 teaspoon ground black pepper
• ¼ teaspoon kosher salt
• 4 ounces feta cheese, crumbled and separated (two ounces to go in the burgers, two ounces to top the burgers)
• Garnish as desired with feta, olives, cucumber, onion, lettuce, tomato.

Instructions

1. In a medium-sized bowl, mix all the ingredients well.
2. Form the patties, this recipe will make either 4 enormous burgers, or 8 more standard-sized.
3. Grill for the first few minutes over direct heat to sear.
4. Remove to indirect heat to finish cooking to desired temperature.

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3.2.1753

Greek Eggplant, Pepper & Feta Pita

Greek Style Eggplant, Pepper & Feta Pita is the Meatless Monday entrée today. It is loaded with the flavors of the Mediterranean: Eggplant, peppers, Greek green olives, Kalamata olives, onions, peperoncini and Feta cheese. 

I’ve been dabbling in cheese-making at home for a while now, but back in late January I made Feta cheese for the first time. Feta is one of our favourite cheeses and I had been wanting to make it. The only problem was that the instructions in my cheese-making book were really confusing; it made Feta seem so hard to do. Then, my friend Rebecca over at Foodie with Family posted the process for making Feta and she made it seem easy.

She makes her Feta with three gallons of milk and I thought that would be way too much Feta for Mr. Saucy and me, so I cut the recipe down to make it with one gallon of milk. Boy, was I wrong. I have just put my second batch, made with a single gallon, in the brine to age for a couple of weeks. I’ll be making a much larger batch very soon.

Feta cheese immediately takes my mind to Mediterranean foods…the brined Feta and briny olives…olive oil and eggplant and peppers…so, this pita was a natural combination. I toyed with the idea of doing a yogurt/cucumber condiment to go with it, but it really didn’t need a single thing more. The vegetable mixture is moist and flavourful enough on its own.

I used both Greek Green Olives and Kalamata olives. I had some Peloponnese green olives, but any green olive would work just fine. The combination of the two olives was wonderful.

This sandwich is so filling and delicious, it’s perfect for Meatless Monday. And it is simple and very quick to throw together. The ingredients I listed will stuff 6 healthy-sized pita halves. Of course, you don’t have to make your own Feta…store-bought is just fine.

Do make this pita, though…your taste buds will thank you.

P~

Greek Style Eggplant, Pepper & Feta Pita – {Meatless Monday}

 

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The flavours of the Mediterranean come together in a delightful sandwich. Loaded into a Pita are Eggplant, Peppers, Onions, Garlic, Greek Green Olives, Kalamata Olives, Peperoncini and Feta Cheese. Begin to drool.

Author: The Saucy Southerner

Recipe type: Entree, Sandwich

Ingredients

• 3 tablespoons olive oil
• 1 small eggplant (skin on), julienned (cut into strips) ½ inch x 3 inches
• 1 small red bell pepper, julienned (cut into strips), ½ inch x 3 inches
• 1 small yellow bell pepper, julienned (cut into strips), ½ inch x 3 inches
• 1 small onion, julienned (cut into strips), ½ inch pieces
• 1 clove garlic, minced
• ¼ cup Greek green olives, halved
• ¼ cup Kalamata olives, halved
• ¼ cup Feta cheese, crumbled
• 3 tablespoons peperoncini, sliced
• 3 whole pita, warmed in a skillet (I used my iron skillet with grill grid to make grill marks on the pita)

Instructions

1. In a medium-sized skillet, over medium heat, add the olive oil and eggplant.
2. Saute for about 4 minutes.
3. Add the pepper slices, onion and garlic.
4. Cover and allow to saute/steam for about 4 minutes, or just until the peppers and onion are softened and the eggplant is cooked through.
5. Remove from heat.
6. Add the olives, peperoncini and Feta and stir to combine.
7. Slice the pita in half, open the pocket and stuff with the filling.
8. Serve hot.

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Open-Face Huevos Rancheros Sandwich with Poached Egg

Mr. Saucy is off work on Wednesdays, so it has become our “big breakfast” day. This morning I decided to vary from my standard buttermilk biscuit/gravy/bacon/sausage/egg breakfast and give us a zippy little (well, not really little) treat. This is an open-faced version of Huevos Rancheros as a sandwich; made with poached eggs, guacamole, avocado, salsa, bacon and chopped fresh cilantro. 

Recently my friend Melissa over at Alosha’s Kitchen tagged me in a photo of a fabulous open-faced sandwich she did with spinach, bacon and a fried egg. So, I have had open-faced breakfast sandwiches on the brain. I’m so easily influenced like that.

Anyway, this morning I thought I’d do something similar. I really, really (yes, I mean really) love me a runny egg. Thankfully, Mr. Saucy does too. While you can certainly do this version with a sunny-side egg, poaching eggs is really easy. As I have said before, after many many attempts using every variety of poaching gadget known to man, I hit on the most simple method. It can be found in my post here.

There isn’t a recipe for this sandwich, with the exception of the poaching. Here’s what I did:

• Poach eggs, hold in ice water
• Toast a piece of bread
• Slather the bread with guacamole
• Add some avocado slices
• Spoon on some salsa
• Top with crispy bacon
• Warm poached eggs for 15 seconds in hot (nearly boiling) water
• Remove eggs from hot water with slotted spoon and place eggs on top of bacon
• Garnish with fresh chopped cilantro, salt and pepper

Done. This would be perfect for breakfast, brunch, lunch or dinner…I’m on a kick like that lately, if you remember my last post. Now….go make one!

P~

Jalapeno Pimiento Cheese

This. Oh. It is just so good! And I have a story about how I came to make this version of Pimiento Cheese, of course. 

I’ve told you all about my friend Peggy before. She’s one of the “Nashville girlfriends” and she is just a living doll. I am not sure I’ve ever known anyone quite so zany, cute, funny, goofy, talented, beautiful, and mildly-annoying-in-a-lovable-ditzy way. She’s just one of the best people in the world, and I wouldn’t trade our friendship for anything.

So, the last time I was at Peg’s house, she had this amazing pimiento cheese she bought at the market. Since I’m pretty picky about my pimiento cheese, I was skeptical. It was a product of South Carolina, which immediately gave it credibility in the pimiento cheese department as far as I was concerned. And it touted itself as being authentic, Southern, and delicious. I tried it and it was just fabulous!

After I got home, I found some in my local market and bought it right away. I might have continued to do that, but danged if that tiny little container didn’t cost half an arm and both feet! So, I decided that I would try to recreate it and I think I’ve come pretty close. Close enough to please me, and keep me from spending my hard-earned pennies on that store-bought variety.

Of course, I had to share it with you. So, here it is…give it a go.

P~

I made double the recipe below…because I was craving pimiento cheese and because we can go through a bucket load. Also…if you’re interested, here’s the link to my other version of pimiento cheese.

Jalapeno Pimiento Cheese Salad

 

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This version of pimiento cheese is patterned after a really excellent brand of store-bought jalapeno pimiento cheese that was a close to homemade as I’ve ever had.

Author: The Saucy Southerner

Recipe type: Spread

Ingredients

• 8 ounces sharp yellow cheddar cheese, grated
• 4 ounces aged white cheddar cheese, grated
• 4 ounces cream cheese, softened
• 2 ounces jarred pimento, diced (This is half a jar in the brand I buy.)
• 1 cup mayonnaise (I recommend Duke’s, if you can find it.)
• 1 tablespoon pickled jalapenos, diced
• ½ teaspoon garlic powder

Instructions

1. Place all the ingredients into a large bowl and stir well to combine.
2. Cover and refrigerate.

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