michael-in-phoenix
Well-known member
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ISO: ISO: Any favorite sandwich spread recipes. Meat spreads, veggie, whatever you like. TIA!
- Thread starter michael-in-phoenix
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REC: Duck Liver Crostini Toscane with Spicy Cucumber Salad...
DUCK LIVER CROSTINI TOSCANE WITH SPICY CUCUMBER SALAD
Recipe By :Mario Batali
4 tablespoons virgin olive oil
1 medium red onion -- thinly sliced
1 pound duck livers -- or chicken livers
2 tablespoons capers -- rinsed and drained
2 anchovy fillets -- rinsed and patted dry
1 teaspoon hot pepper flakes -- plus
1 tablespoon hot pepper flakes
1 cup dry red wine
Salt and pepper -- to taste
1 large English cucumber
2 ounces extra virgin olive oil
1 ounce red wine vinegar
1/2 teaspoon sugar
Salt and pepper -- to taste
12 slices Italian country bread -- cut 3/4-inch thick
In a 10-inch to 12-inch saute pan, heat oil slowly over medium heat. Add onion and cook slowly until soft but not brown (about 10 minutes). Add livers, capers, anchovy fillets and red pepper and cook until lightly browned (about 10 minutes). Add wine and cook until only 3 to 4 tablespoons of liquid remain.
Pour liver mix into food processor and blend intermittently, leaving lumpy -- not smooth -like a puree. Season with salt and pepper and remove to a small mixing bowl.
Peel cucumber and remove seeds. Slice into 1/8-inch half moons and dress with oil, vinegar, sugar and season with salt and pepper.
Grill or toast bread on both sides and spread 1 tablespoon duck liver mixture over each one. Divide among 4 plates. Place 2 tablespoons of cucumber mixture on each plate and serve immediately.
DUCK LIVER CROSTINI TOSCANE WITH SPICY CUCUMBER SALAD
Recipe By :Mario Batali
4 tablespoons virgin olive oil
1 medium red onion -- thinly sliced
1 pound duck livers -- or chicken livers
2 tablespoons capers -- rinsed and drained
2 anchovy fillets -- rinsed and patted dry
1 teaspoon hot pepper flakes -- plus
1 tablespoon hot pepper flakes
1 cup dry red wine
Salt and pepper -- to taste
1 large English cucumber
2 ounces extra virgin olive oil
1 ounce red wine vinegar
1/2 teaspoon sugar
Salt and pepper -- to taste
12 slices Italian country bread -- cut 3/4-inch thick
In a 10-inch to 12-inch saute pan, heat oil slowly over medium heat. Add onion and cook slowly until soft but not brown (about 10 minutes). Add livers, capers, anchovy fillets and red pepper and cook until lightly browned (about 10 minutes). Add wine and cook until only 3 to 4 tablespoons of liquid remain.
Pour liver mix into food processor and blend intermittently, leaving lumpy -- not smooth -like a puree. Season with salt and pepper and remove to a small mixing bowl.
Peel cucumber and remove seeds. Slice into 1/8-inch half moons and dress with oil, vinegar, sugar and season with salt and pepper.
Grill or toast bread on both sides and spread 1 tablespoon duck liver mixture over each one. Divide among 4 plates. Place 2 tablespoons of cucumber mixture on each plate and serve immediately.
Cyn's REC: Hot Artichoke & Spinach Spread...
Hot Artichoke & Spinach Spread
2 tablespoons mayonnaise -- or more
1 small jar marinated artichoke hearts -- blotted dry & coarsely chopped
1/2 package Frozen chopped spinach -- defrosted & squeezed dry
1/2 cup grated Parmesan cheese
Finely chopped jalapenos or mild green chilies to taste
Mix together with about 2 Tbsp. Mayonnaise or enough to bind ingredients together. Sprinkle top with toasted unseasoned breadcrumbs. Bake at 400 for about 20 min. or until cheese melts and mixture bubbles.
NOTES : Serve with Crostini
Hot Artichoke & Spinach Spread
2 tablespoons mayonnaise -- or more
1 small jar marinated artichoke hearts -- blotted dry & coarsely chopped
1/2 package Frozen chopped spinach -- defrosted & squeezed dry
1/2 cup grated Parmesan cheese
Finely chopped jalapenos or mild green chilies to taste
Mix together with about 2 Tbsp. Mayonnaise or enough to bind ingredients together. Sprinkle top with toasted unseasoned breadcrumbs. Bake at 400 for about 20 min. or until cheese melts and mixture bubbles.
NOTES : Serve with Crostini
Rec: Chunky Peanut Butter Spread
Chunky Peanut Butter Spread
This is great spread on crackers, toast, as a sandwich spread, or as a dip for fruit
1 4-oz. package whipped cream cheese
1/2 cup chunky peanut butter
2 tbl. milk
1 tbl. honey
1/2 cup finely snipped raisins or dried apricots
Flaked coconut, optional
In small mixing bowl, stir together cream cheese and peanut butter. Add milk, 1 tablespoon at a time until blended. Stir in honey, raisins or apricots. Using a rubber spatula, scrape into a small serving bowl. Sprinkle with a little coconut if desired. Cover and refrigerate any leftovers.
Chunky Peanut Butter Spread
This is great spread on crackers, toast, as a sandwich spread, or as a dip for fruit
1 4-oz. package whipped cream cheese
1/2 cup chunky peanut butter
2 tbl. milk
1 tbl. honey
1/2 cup finely snipped raisins or dried apricots
Flaked coconut, optional
In small mixing bowl, stir together cream cheese and peanut butter. Add milk, 1 tablespoon at a time until blended. Stir in honey, raisins or apricots. Using a rubber spatula, scrape into a small serving bowl. Sprinkle with a little coconut if desired. Cover and refrigerate any leftovers.
michael-in-phoenix
Well-known member
Ohhh, I just had a 'moment'. I bet this would be good with dates...
...instead of raisins or apricots.
I'm sure it's good with any of the three, but I gotta try this with dates.
Thanks cheezz!
Michael
...instead of raisins or apricots.
I'm sure it's good with any of the three, but I gotta try this with dates.
Thanks cheezz!
Michael
michael-in-phoenix
Well-known member
Over the top, Charlie! My wife is addicted to hot artichoke dip/spread ever since we...
...tried a really good one at our favorite greek cafe.
Where does one find duck liver (other than inside a duck)?
Thanks Charlie,
Michael
...tried a really good one at our favorite greek cafe.
Where does one find duck liver (other than inside a duck)?
Thanks Charlie,
Michael
Rec: Sun-dried Tomato Pesto from Patricia Wells
I have made this many times. I use it over sandwiches, over grilled baguette or pasta. Very good recipe that leaves everyone wondering the ingredients.
Enjoy!
Barb
Sun dried tomato pesto; pesto rosso
from Patricia Wells
10 sun-dried tomatoes, drained of their oil
1 plump fresh garlic clove, degermed and minced
1 t crushed red peppers
6 T extra-virgin olive oil
20 salt-cured black olives such as Italian Gaeta or French Nyons
2 t minced fresh thyme leaves
1 T minced fresh rosemary leaves
In the bowl of a food processor, combine all the ingredients and process until the sauce is lightly emulsified but still quite coarse and almost chunky. (You do not want a smooth sauce.)
The sauce can be stored in the refrigerator for up to one month, if you cover it with a film of olive oil.
Red Pesto is heavenly with pasta. Just place about half a cup of the sauce in a large bowl while you're cooking a pound of dried pasta (short pastas are the best, such as penne, rigatoni, or fusili). About a minute before you drain the pasta, pour two or three tablespoons of the pasta water into the bowl and mix to thin the sauce a little. Drain the pasta, keeping half a cup more of the boiling water. Toss the pasta thoroughly with the sauce, and if it appears to be dry, add more pasta water. Garnish with freshly chopped Italian parsley and serve immediately.
I have made this many times. I use it over sandwiches, over grilled baguette or pasta. Very good recipe that leaves everyone wondering the ingredients.
Enjoy!
Barb
Sun dried tomato pesto; pesto rosso
from Patricia Wells
10 sun-dried tomatoes, drained of their oil
1 plump fresh garlic clove, degermed and minced
1 t crushed red peppers
6 T extra-virgin olive oil
20 salt-cured black olives such as Italian Gaeta or French Nyons
2 t minced fresh thyme leaves
1 T minced fresh rosemary leaves
In the bowl of a food processor, combine all the ingredients and process until the sauce is lightly emulsified but still quite coarse and almost chunky. (You do not want a smooth sauce.)
The sauce can be stored in the refrigerator for up to one month, if you cover it with a film of olive oil.
Red Pesto is heavenly with pasta. Just place about half a cup of the sauce in a large bowl while you're cooking a pound of dried pasta (short pastas are the best, such as penne, rigatoni, or fusili). About a minute before you drain the pasta, pour two or three tablespoons of the pasta water into the bowl and mix to thin the sauce a little. Drain the pasta, keeping half a cup more of the boiling water. Toss the pasta thoroughly with the sauce, and if it appears to be dry, add more pasta water. Garnish with freshly chopped Italian parsley and serve immediately.
Rec. Chocolate spread
This one is yummy smileys/smile.gif
200g good-quality dark chocolate, roughly chopped
65g toasted hazelnuts, finely chopped
395g can sweetened condensed milk
200g unsalted butter or margarine, softened
Place chocolate in a heatproof bowl over a pan of gently simmering water (don't let bowl touch water) and stir occasionally until melted. Remove from heat and cool slightly, then stir in nuts, milk and butter until well combined. Spoon into a jar and refrigerate until ready to spread
This one is yummy smileys/smile.gif
200g good-quality dark chocolate, roughly chopped
65g toasted hazelnuts, finely chopped
395g can sweetened condensed milk
200g unsalted butter or margarine, softened
Place chocolate in a heatproof bowl over a pan of gently simmering water (don't let bowl touch water) and stir occasionally until melted. Remove from heat and cool slightly, then stir in nuts, milk and butter until well combined. Spoon into a jar and refrigerate until ready to spread
Ham spread and chicken salad
Ham Spread
Leftover ham is nice in this ham spread which is a favorite. No quantities, I just do it to taste.
In a food processor add:
chunks of ham
chopped onion (I like to use green onions)
chopped pickle (dill or sweet, as you like)
mayonnaise
salt and pepper (but only a little salt if the ham is fairly salty)
Process until somewhat smooth. Spread on bread or crackers. Yummy!
I do the same thing when making chicken salad, adding all the ingredients into the food processor and process to desired texture. With chicken salad I add celery, sometimes omit pickles and occasionally add a little lemon juice. It's really a wing-it recipe, all done to taste.
Ham Spread
Leftover ham is nice in this ham spread which is a favorite. No quantities, I just do it to taste.
In a food processor add:
chunks of ham
chopped onion (I like to use green onions)
chopped pickle (dill or sweet, as you like)
mayonnaise
salt and pepper (but only a little salt if the ham is fairly salty)
Process until somewhat smooth. Spread on bread or crackers. Yummy!
I do the same thing when making chicken salad, adding all the ingredients into the food processor and process to desired texture. With chicken salad I add celery, sometimes omit pickles and occasionally add a little lemon juice. It's really a wing-it recipe, all done to taste.
Last year I fell in love with using hummus as a sandwich spread. I especially like it
on whole wheat or grain breads, adding sliced tomato (salt and pepper the tomato slices). Sometimes I scatter super thin slivers of red onion on top of the tomato and add lettuce but usually I'm just happy with the hummus and tomato. Mmmmm good.
on whole wheat or grain breads, adding sliced tomato (salt and pepper the tomato slices). Sometimes I scatter super thin slivers of red onion on top of the tomato and add lettuce but usually I'm just happy with the hummus and tomato. Mmmmm good.
Ha!, nevermind...did a quick search of the archives and found it. Sounds yummy.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85385
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=85385