Sandwich on Dan Tasse dot com

Chicken salad wrap

Fri, 04 Jul 2008 22:26:00 +0000

1/4 c. chopped walnuts
1 tsp olive oil
3/4 lb. chicken, in small cubes
kosher salt, pepper
1/4 c. crumbled roquefort cheese
1/4 c. blue cheese dressing
1/4 c. dried cherries
1/4 c. chopped celery
1/2 c. chopped arugula
two tortillas

Toast walnuts on a baking sheet (350, about 10 minutes or until shiny). Saute chicken with salt and pepper, brown all sides. Cool.
Mix roquefort, blue cheese dressing, cherries, celery, chicken. Can refrigerate and finish later.
To serve: add arugula and walnuts, wrap in tortillas.

Source: Aunt Jill and Uncle Marc

Dan’s note: it’s kinda a guideline, nothing hard and fast. Seitan actually works well here. Celery is pretty important, though, or something else crunchy.

Grilled Vegetable and Chicken Wraps

Thu, 22 May 2008 18:01:00 +0000

Grilled Vegetable and Chicken Wraps

1/3 cup olive oil
2 tbsp. soy sauce
1 1/2 oz. rice vinegar
1 oz lemon juice
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
1/2 tsp chili powder
1 tbsp cilantro
1 tbsp honey

2 1/2 lb chicken breast
1 tbsp cumin

1/2 each zucchini, cut in long rounds
1/2 each yellow squash
1/2 each red onion, 1/4 inch rounds
1 each bell pepper, in strips
12 flour tortillas

Reserve 1/3 marinade for serving. Marinate chicken and vegetables in remaining marinade up to 4 hours ahead of time. Season chicken with cumin and grill until just done, marking both sides. Grill vegetables until done. Slice chicken on a bias. Cut vegetables into strips. Toss with reserved marinade. Serve wrapped in a flour tortilla.

Source: Chef Christopher Sotkovsky, Pennsylvania Culinary Institute

Grilled Chicken and Sun-Dried Tomato Subs

Thu, 22 May 2008 17:55:00 +0000

Grilled Chicken and Sun-Dried Tomato Subs
Submitted by: Dave G

“Tasty seasoned grilled chicken topped with sun-dried tomatoes and black olives. Serve with chips and green salad."
Original recipe yield: 6 sandwiches.

INGREDIENTS:

* 6 boneless, skinless chicken breast halves
* 2 tablespoons olive oil
* salt and ground black pepper to taste
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon crushed red pepper flakes
* 1 (8 ounce) jar sun-dried tomatoes, packed in oil - drained, oil reserved
* 1 (4 ounce) can sliced black olives, drained
* 6 hoagie rolls, split lengthwise

DIRECTIONS:

1. Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
2. In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
3. Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

Lentil Burgers

Thu, 22 May 2008 16:43:00 +0000

Vegetarian Lentil Burger Recipe

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week’s worth of work lunches. I use black lentils in this recipe, some of the other types of lentils are too mushy when cooked - so I’d stick with the black lentils. Feel free to spice up the batter by experimenting with your favorite seasonings.

3 cups cooked black lentils
4 large eggs
1/2 teaspoon fine-grain sea salt
1 onion, finely chopped
1 cup toasted fine (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it’s o.k. if many of the lentils remain whole (see photo). Pour into a mixing bowl and stir in the onion. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

Dan’s notes: good even without filling with anything. You will probably need a few more bread crumbs than it says here. I used a blender.

Baked beet and carrot burgers

Thu, 22 May 2008 15:32:00 +0000

Baked beet and carrot burgers

From Farmer John’s Cookbook by John Peterson

1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (~2 beets)
2 cups grated carrots (~4 carrots)
1 onion, minced
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated cheddar cheese
1/2 cup vegetable oil
1/2 cup chopped parsley
3 tbsp flour
2 tbsp soy sauce/tamari
1 clove garlic, minced
1/8-1/4 tsp cayenne pepper

1. Preheat oven to 350, grease a baking sheet.
2. Toast the sesame seeds and the sunflower seeds (skillet, 3-5 minutes), separately. Put them in a bowl.
3. Combine beets, carrots, onion in a big bowl, then stir in sesame and sunflower seeds, eggs, rice, cheese, oil, flour, parsley, soy sauce, garlic, and cayenne, mix.
4. Shape into 10-12 patties on the baking sheet, bake for about 20 minutes, turn them if you want.

Dan’s note: these are great! The seeds are the most important. Make sure to flip them halfway through baking.