Author: Kirk

French Fry Sauce

Ingredients

  • 1 Cup Mayo
  • 1/2 Cup Ketchup
  • 2 Tbs White Sugar
  • 1 Tbs Pickle Brine
  • 2 tsp Worcestershire
  • 1 tsp Yellow Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Onion Powder
  • 1/8 tsp Paprika
  • 1/8 tsp Cayenne

Directions

  1. Combine all the ingredients in a small bowl and mix well.
  2. Place the fry sauce in a container, cover, and place in the refrigerator at least 1 hour before serving.

Mediterranean Salad

Ingredients

Salad Marinade

  • 1/4 Cup Organic Extra Virgin Olive Olive Oil
  • 1 1/2 Lemon – Juiced
  • 1 Garlic Clove – Grated or 1 Tsp Minced Garlic
  • 1 1/2 Tsp Dried Oregano
  • 1 Tbs Balsamic Vinaigrette Glaze
  • 1 Tsp Red Wine Vinegar
  • Salt and Black Pepper – Pinch

Salad Ingredients

  • 8 Oz Romaine Leaf – Chopped
  • 8 Oz Green Leaf Lettuce – Chopped
  • 1 1/2 Cups Fontina Cheese – Shredded
  • 15.5 Oz Chick Peas – Drained and Husks Removed
  • 6 Oz Salami – Chopped
  • 6 Oz Jarred Artichoke Heart Quarters Marinated- Chopped
  • 4.3 Oz Jarred Sweet Pepper Drops – Drained
  • 1 Cup Cherry Tomatoes – Halved
  • 1 Cup Fontina Cheese – Freshly Shredded

Directions

  1. Mix together all of the marinade ingredients with a whisk and set aside.
  2. Drain the chick peas in a colander and rinse under cold water.
  3. Using your fingers, peel off the “husks” on the chick peas until they are all removed. It’s annoying and takes time, but worth it for the taste.
  4. Add 1 Cup of the shredded Fontina and the rest of the salad ingredients, including the chick peas, into a large bowl and 3/4 of the and mix well.
  5. Add the salad marinade and mix well again.
  6. Plate the salad and top with the remaining fontina cheese.
  7. Serve and enjoy!!

Mediterranean Burrata

Ingredients

  • 4 Oz Burrata
  • Basil Pesto
  • Balsamic Vinaigrette Glaze
  • Sun Dried Tomatoes – Sliced
  • French Baguette or something similar

Directions

  1. Preheat your oven to 350 degrees.
  2. Slice the baguette in half inch pieces at a 45 degree angle.
  3. Place the slices on a baking sheet lined with aluminum foil and sprayed with olive oil.
  4. Bake for 7 to 9 minutes, flip, and bake for another 7 to 9 minutes.
  5. Remove the bread from the oven.
  6. 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.
  7. Add the baguette slices to the plate and on the side in reserve.
  8. Serve and enjoy!

Maryland Crabby Toast

Ingredients

  • 1 Lb Lump Crab Meat
  • 1/2 Cup Mayo
  • 2 Tbs Dijon
  • 2 Tbs Fresh Parsley – Chopped
  • 1 1/2 Tbs Old Bay
  • 1/2 Tsp Ground Black Pepper
  • 3/4 Cup Mild Cheddar – Shredded
  • 3/4 Cup Mozzarella – Shredded
  • French Baguette

Directions

  1. In a medium sized bowl, mix the mayo, dijon, parsley, old bay, ground black pepper.
  2. Fold in the crab meat and cheese. Mix well. It’s best to use freshly shredded cheese and not packaged pre-shredded cheese.
  3. 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.
  4. Line a baking sheet with aluminum foil and spray with olive oil or cooking spray.
  5. 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.
  6. Bake for 15 minutes and finish on broil high for 1 to 2 minutes. Keep an eye on them to avoid burning.
  7. Serve and enjoy!

Wonton Taco Cups

Ingredients

  • Wonton Wrappers
  • Taco Meat
  • Shredded Cheese
  • Taco Sauce
  • Tomatoes – Diced
  • Lettuce – Shredded
  • Jalapeños
  • Sour Cream
  • Black Olives

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spray each muffin tin (large sized) with the cooking spray.
  3. Layer two wontons in each cup, rotating 45 degrees for the second.
  4. Place one large spoonful of taco meat at the bottom, then top with a little taco sauce and shredded cheese.
  5. 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.
  6. Top the cups with a little taco sauce and your favorite taco accoutrements. Tomatoes, sour cream, lettuce, jalapeños, black olives, more taco sauce, cilantro…
  7. Serve and enjoy!

Deutschland Dog with Beer Cheese Sauce

Ingredients

  • 6 Hot Dogs
  • 6 Pretzel Hot Dog Buns
  • 1/3 Cup Heavy Cream
  • 1/4 Cup Beer
  • 1 Egg Yollk
  • 2 Tbs Dijon
  • 2 Tbs Sour Cream
  • 2 Tsp Worcestershire
  • 1/4 Tsp Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp White Pepper
  • 1/8 Tsp Paprika
  • 1 Cup Smoked Gouda – Shredded
  • 1 Cup White Cheddar – Shredded

Directions

  1. In a small pot, warm the heavy cream, beer, egg yolk, dijon, sour cream, Worcestershire, and seasonings over low heat.
  2. Whisk the mixture frequently to avoid burning the cream.
  3. Add the cheese and whisk until smooth. Remove from heat.
  4. Cook your hot dogs by your preferred method and doneness.
  5. Assemble the Deutschland Dog and serve with fries and Simple Sauce Andalouse.

Simple Sauce Andalouse

Ingredients

  • 1 1/2 Cup Mayo
  • 3 Tbs Tomato Paste
  • 3 Tbs Pimento – Diced
  • 1 Tbs Sugar
  • 1/2 Lemon – Juiced
  • 1 1/2 Tbs Dijon
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Smoked Paprika
  • 1/8 Tsp White Pepper

Directions

  1. Mix all of the ingredients in a medium sized bowl. Place in a container and chill in the refrigerator for at least two hours, but better overnight.

Lobster Club Sandwich

Ingredients

  • 2 Lbs Lobster – Cooked and Chopped
  • 1/4 Cup Mayo
  • 1/4 Cup Celery – Diced
  • 1 Tbs Chives – Diced
  • 1/4 Tsp Salt
  • 1/4 Tsp Ground Black Pepper
  • Pinch of Cayenne
  • 12 Slices of Bread
  • 12 Slices of Bacon
  • Butterhead Lettuce or Iceburg Lettuce
  • 1 Beefsteak or Heirloom Tomato
  • 2 Avocados – Halved and Sliced
  • Mayo

Directions

  1. Combine the lobster, mayo, celery, chives, salt, pepper, and cayenne in a medium sized bowl and mix well. Refrigerate for at least an hour.
  2. 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.
  3. Toast 3 pieces of bread for each sandwich.
  4. 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.
  5. 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.
  6. Enjoy your lobster club sandwich either uncut, halved, or quartered!

Mexicorn Taco Dip

Ingredients

  • 8 Oz Cream Cheese – Softened
  • 8 Oz Mayo
  • 8 Oz Sour Cream
  • 8 Oz Pepper Jack Cheese – Shredded
  • 12 Oz Mild Cheddar Cheese – Shredded
  • 2 Cans Mexicorn – Drained
  • 1 Can Rotel – Drained
  • 1/4 Cup Jalapeños – Diced
  • 1 Packet Old el Paso Taco Seasoning
  • 1/2 Cup Cilantro – Chopped

Directions

  1. In a large bowl mix the softened cream cheese, mayo, sour cream, and taco seasoning with a hand mixer.
  2. Add the remaining ingredients and continue to mix.
  3. Place in a large serving container and chill in the refrigerator for at least an hour.
  4. Serve with corn chips or tortilla chips. Enjoy!

Wonton Pizza Cups

Ingredients

  • Wonton Wrappers
  • Pizza Sauce (Your favorite)
  • Pepperoni
  • Mozzarella
  • Italian Seasoning
  • Red Pepper Flakes
  • Cooking Spray

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spray each muffin tin (large sized) with the cooking spray.
  3. Layer two wontons in each cup, rotating 45 degrees for the second.
  4. 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.
  5. 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.
  6. Serve and enjoy!