Considering our avowed affection for all things food and drink, it makes perfect sense that many of us here at The Original What's for Lunch also like to tinker in the kitchen and whip up our own culinary delights.
Therefore, we have dedicated this specific post to sharing our favorite recipes, cooking techniques or our soon-to-be-not-so-secret secrets for creating the perfect sandwich, relish tray, or some other superb concoction. Please share with us the favorites of the OWFL gang.
jo note: make sure to tell us how many servings are in your recipe.
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Jo’s World Famous salad dressing
1/2 c. packed brown sugar, 1/2 c. olive oil, 1/4 c. balsamic vinegar, 1/4 c. white wine vinegar, 1/3 c. ketchup, 1 tbsp. Worcestershire sauce, 1 teasp. Soy sauce, 1/4 c. chopped shallots, 3 slices prosciutto or bacon, fried and crumbled.
1/4 tsp. Tabasco sauce, salt, pepper to taste.
In a bottle or jar, combine all dressing ingredients. Shake well to mix. Refrigerate.
Let it sit for an hour or so and then serve it over your favorite salad. It is even tastier if you heat it in the microwave before using.
La Brea Tar Pit Chix Wings
4 pounds chicken wings, split at joint and wing tips discarded
1 cup soy sauce
½ cup dry red wine
½ cup plus 1 tablespoon sugar
¼ teaspoon ground ginger
• Put a rack in middle of oven and preheat oven to 400°F.
• Arrange wings in one layer in a large roasting pan.
• Combine remaining ingredients in a small saucepan and heat over moderately low heat, stirring, until sugar is dissolved. Pour evenly over wings.
• Bake for 45 minutes. Turn wings over and bake until sauce is thick and sticky, 1 hour to 1 hour and 10 minutes more.
Some additions that I've made to this recipe is using fresh grated ginger in addition to some of the powdered, or just omit the powder...I've also added in one Tbs. of honey before...just adds a little bit sticky sweetness.
Liz's on-its-way-to-becoming-famous muffuletta (I think that's the correct spelling):
1 large round loaf of crusty, chewy bread
1/2 to 2/3 pound hard salami (e.g. genoa, soprassatta)
1/2 to 2/3 pound ham (e.g. capicola, mortadella)
1/2 to 2/3 pound sliced provolone
olive salad:
2/3 cup chopped black olives
2/3 cup chopped green olives
1/3 cup fresh parsley, chopped
1/2 cup olive oil
3 cloves garlic, mashed
1 tbsp capers, rinsed
1 anchovy filet, mashed (or a generous squeeze of anchovy paste - maybe 1-2 tsp?)
1 tsp oregano (or just shake a bunch in, which is what I do)
1/4 tsp black pepper or to taste
Stir up the olive salad ingredients. Let it all marinate overnight (at least 8 hours).
Slice the bread in half crossways, like a big hamburger bun. Hollow out the bread a bit (else it will be a carb nightmare). Smear a bit of the olive salad on the bottom bun. Layer the meat & cheese. Put the remaining olive salad on top. Put on a plate with another plate on top, weighted down with something heavy. Stick it in the fridge for awhile (maybe an hour or so? Not sure how long - until it's all kind of mashed together so it can be easily cut). Slice in wedges, like a pie. Optional: heat for a short time so the bread gets crusty and the cheese gets warmed - not enough to melt it, just warm it.
SALMON POACHED WITH TOMATOES AND SWISS CHARD
1 1/2 lb Salmon Fillet -- skinless
Salt & Ground Pepper
12 oz Swiss Chard
4 tbsp Olive Oil
1 medium onion -- thinly sliced
1 1/2 Inch Cube Ginger -- slivered
8 Canned Plum Tomatoes -chopped (one regular can)
1/2 cup Thick Coconut Milk
2 cups of Water (although you can eyeball it for a thicker sauce)
Cut salmon fillet crossways into 6 pieces. Pull out bones if any. Season with salt and pepper; allow to stand for 20 minutes.
Cut green leafy part from central stems of Swiss chard. Cut green into 1/4" strips. Cut stems into 1/8" strips.
Heat oil in a very large frying pan over medium heat. Add onion, ginger and chard stems. Saute for 5 minutes. Add tomatoes and continue to saute for another 4-5 minutes. Add coconut milk and water, plus salt and pepper to taste. Simmer over low heat 1 minute.
Add chard leaves. Add fish in single layer on sauce. Spoon some sauce over fish. Cover and simmer 5 minutes or until fish is cooked through. Serve on top of jasmine rice.
Jo's Cousin's famous Lamb!
(in her own words)
so, here's the 'recipe' for the lamb. i marinated the rack in the following mixture overnight, pan seared the rack, and then baked it in the oven. then, using the juices from the roasting pan, i added beef broth, worecestershire sauce, and a brown grain dijon mustard along with some flour + water (thickening agent) for the accompanying sauce.
"the mixture"
olive oil
lemon juice
fresh parsley
fresh rosemary
fresh mint
garlic
McCormick's peppercorn medley grinder spice (black peppercorn, pink peppercorn, coriander, white peppercorn, green peppercorn, allspice)salt
tafkalc's healthy (but delicious) veggie stir fry wrap
stir fry part:
6 baby carrots or half of 1 regular carrot
1/4 onion
5 or 6 baby bella mushrooms
1 tablespoon of extra virgin olive oil
dash of oregano
dash of basil
dash of garlic powder
salt & pepper to taste
the fresh stuff for the wrap:
1 lavash (wheat or white)
1/2 cup of tomato, chopped
1/2 an avocado
2 to 3 tablespoons of hummus (i suggest garlic hummus...that's the best stuff!)
one long leaf of romaine lettuce
thinly slice the onion, carrot, and baby bella mushrooms. coat bottom of frying pan with olive oil and put on medium heat until warm enough to fry. add carrots first and cook for a few minutes. then add mushrooms and onion, oregano, basil, salt, pepper, and garlic powder. stir fry until onion is carmelized and the mushrooms/carrots are soft.
on a plate, lay rectangular lavash flat with the short sides on the top and bottom. (NOTE: sometimes it helps to take a wet paper towel and loosely roll up the lavash in it and put it in the microwave for 10 to 15 seconds to warm up.) slather on the garlic hummus as a base. next, layer on the stir fried carrots, mushrooms, and onion. then put on the tomatoes and avocado. the lettuce should be the last layer.
roll up the sucker and take a nice big bite...it's DELICIOUS! and if you're crazy like me, make some fresh tzasiki and slather that on as well.
The Josephus (my signature sandwich at the OWFL deli)
Braunschweiger and salami on a soft sub roll with LTO, salt & pepper, dijon mustard, heavy mayo, horseradish and gouda cheese.
I use a soft sub roll because I have an affinity for hoagies, but this would work any bread, I would recommend a pumpernickel. I also have used swiss cheese instead of gouda and been very pleased.
Panty Dropper Margaritas
Recipe:
White Tequila (anykind)
Cointreau
Orange Juice (enough to fill 1 blender carafe after other ingredients are added)
1 can of minute maid limeaid (small can not the full size can)
Instructions:
1. open Limeaid and dump.
2. add ice to fill carafe
3. fill empty limeaid can 3/4 with tequila (or full if you want to only drink one) then dump over ice
4. fill the rest of the carafe (just under the top of the ice) with OJ
5. Blend on high for 1 minute or until done (my blender only takes 30 seconds for perfect icey creamyness)
6. Pour mixture in glass (3/4 of the way full)
7. add capfull\half shot of cointreau to the top of the poured margarita
8. drink
9. drop panties
Sangria-dizzle dats da shizzle
ingredients:
1/2 lb black cherries (pitted) or just use black cherry pie filling (with light syrup)
2 cups chopped strawberries
1 8oz can of pineapple chunks
1 cup honey
1 cup Orange juice
2 bottles chianti
Instructions:
mix all fruit with as little of the syrups as possible. Pour honey (liberally) over fruit and stir to create a "slurry".
Pour in cup of orange juice and let marinate for an hour. Then pour in chianti.
Get small drink umbrella.
Sit by pool.
The Jovessel (from 1/4/06)
2 slices 12 grain bread
two slices honey ham
2 slices smoked turkey
one slice swiss
one slice muenster
two slices tomato
two thin slices onion
a liberal helping of sandwich peppers (courtesy of ethics)
4 slices avocado
mayo on both slices of bread
5-6 drops of Josephus' "world famous" salad dressing
Bloody Mary Pot Roast
3-4 lb. Bottom Round Roast (or other suitable pot roasting cut)
1-12 oz. can Miller Lite (possibly from that trip to Atlantic City to see Def Leppard and Journey over Fourth of July Weekend)
8 oz. Lea & Perrins Zing Zang Bloody Mary Mix
1 oz. wasabi paste
Healthy sprinkle of fresh ground pepper
Healthy sprinkle of celery salt.
Combine wasabi paste and Miller Lite in medium mixing bowl. Wisk until blended. Place roast in slow cooker. Pour wasabi-beer mixture over roast. Pour Zing Zang over roast. Sprinkle pepper and celery salt.
Cook on low for 8-36 hours or until meat is tender.
Optional: garnish with celery and olives stuffed with blue cheese.
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