Slice the baguette in half inch pieces at a 45 degree angle.
Place the slices on a baking sheet lined with aluminum foil and sprayed with olive oil.
Bake for 7 to 9 minutes, flip, and bake for another 7 to 9 minutes.
Remove the bread from the oven.
On a large serving plate, spread a layer of basil pesto on the plate. Place the burrata on the plate and add the chopped sun dried tomatoes across the plate. Drizzle the balsamic glaze across the plate and over the burrata.
Add the baguette slices to the plate and on the side in reserve.
In a medium sized bowl, mix the mayo, dijon, parsley, old bay, ground black pepper.
Fold in the crab meat and cheese. Mix well. It’s best to use freshly shredded cheese and not packaged pre-shredded cheese.
Cover and let the mixture set in the refrigerator while you preheat the oven to 350 degrees (F) and slice your French Baguette in half inch slices at a 45 degree angle.
Line a baking sheet with aluminum foil and spray with olive oil or cooking spray.
Top each slice of bread with two large spoonfulls of the crab mixture and place on the baking sheet. Dust the tops with some more old bay.
Bake for 15 minutes and finish on broil high for 1 to 2 minutes. Keep an eye on them to avoid burning.
Spray each muffin tin (large sized) with the cooking spray.
Layer two wontons in each cup, rotating 45 degrees for the second.
Place one large spoonful of taco meat at the bottom, then top with a little taco sauce and shredded cheese.
Bake for 13 to 15 minutes. It may take longer than 13 minutes, but keep an eye on them so you do not burn the tops and corners of the wontons.
Top the cups with a little taco sauce and your favorite taco accoutrements. Tomatoes, sour cream, lettuce, jalapeños, black olives, more taco sauce, cilantro…
Combine the lobster, mayo, celery, chives, salt, pepper, and cayenne in a medium sized bowl and mix well. Refrigerate for at least an hour.
Cook 12 pieces of bacon by your preferred method. I bake at 400 degrees F on an aluminum foil lined baking sheet for 16 to 20 minutes. Depends on how crispy you prefer.
Toast 3 pieces of bread for each sandwich.
To assemble, take one piece of toasted bread and spread some mayo on the bun, top with some of your lobster salad. Place another piece of toasted bread on top and then spread another layer of mayo.
Place two thinly sliced pieces of tomato, followed by half of a sliced avocado. Next a couple pieces of your preferred lettuce and 3 pieces of bacon. Spread a layer of mayo on the top piece of bread, but the side that will face the bacon.
Enjoy your lobster club sandwich either uncut, halved, or quartered!
Spray each muffin tin (large sized) with the cooking spray.
Layer two wontons in each cup, rotating 45 degrees for the second.
Place one spoonful of the pizza sauce at the bottom, then top with a single pepperoni, shredded mozzarella, and sprinkle with the italian seasoning and red pepper flakes.
Bake for 13 to 15 minutes. It may take longer than 13 minutes, but keep an eye on them so you do not burn the tops and corners of the wontons.
Oaxaca Cheese – Shredded (Use Mozzarella if you cannot find.)
Directions
Remove the seeds and stems from the Guajillo and Ancho chiles. In a sauté pan, boil the Ancho and Guajillo chiles in water for 20 minutes. Let it cool and reserve the seasoned water.
Slice the denver steaks in half and remove any unwanted thick fat. Season well with salt and pepper. Sear the steaks in batches in a dutch oven or cast iron skillet for about 3 minutes on each side. Set aside and let it rest.
Pre-heat your oven to 300 degrees (F).
In the dutch oven, add a couple tablespoons of vegetable oil, onions, tomatoes, salt, cumin, bay leaf, clove and oregano and cook until onions are cooked through (translucent).
Add the minced garlic and cook until fragrant, about 1 to 2 minutes.
Add the Guajillo, Ancho, and Chipotle chiles along with 1 Cup of the reserved seasoned water. Cook for an additional 2 to 3 minutes.
Remove from the heat and let it cool down enough to blend with your hand blended or add it to your blender and blend on low speed to create a marinade.
Place the marinade back in the dutch oven if it has been removed.
Add in the beef broth and the seared steaks. Ensure that all of the meat gets smothered with the marinade.
Cover the dutch oven and roast it in the oven for 2 1/2 to 3 hours. NOTE: If you want to use a pressure cooker, set the instant pot to high pressure and cook for 45 minutes. Do a natural pressure release for at least 10 minutes and then do a quick release.
Remove the steaks and shred.
Reserve the liquid in the dutch oven or instant pot to use as your consume.
You can make tacos, burritos, quesadillas, whatever you would like. Just coat the tortillas in the liquid before add your meat cheese, onions, cilantro.
