Recipes: How to Make the Ultimate Pumpkin Pie

• Prep Time:50 minutes
• Cook Time:45 minutes
• Serves:8

 

Tagged:
30 minutes, food channel, game on, janelle cohn, janelles pastries, pie crust, pie dough, pie filling, prep to plate, pumpkin pie, shawn bailey, ultimate pumpkin pie,

Game On! Host Shawn Bailey and co-host Janelle Cohn, from Janelle's Pastries, bake up a favorite for the fall and holiday seasons - The Ultimate Pumpkin Pie. You can already smell the cinnamon and pumpkin filling the air! 

The world's largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest. It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, and 7 pounds of salt, just for starters!

Want to see how it's done? We have the video here! 

 

Foodie Byte

Ingredients

FOR THE PIE DOUGH
2 ½ cup flour
1 tablespoon sugar
1 teaspoon salt
2 stick unsalted butter (very cold)
6-8 tablespoons ice water

FOR PUMPKIN PIE FILLING
3/4 cup sugar
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cloves
Pinch of nutmeg
2 large eggs
1 tablespoon vanilla
15 oz. (2 cups) pumpkin puree made from pie pumpkins
1 can (12 fl. oz.) evaporated milk

WHIPPED CREAM INGREDIENTS
1 cup heavy cream
1 tablespoon sugar

Preparation

HOW TO MAKE PIE DOUGH
Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.
Cut the butter into small pieces and add half of it to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
Add 4 tablespoons of ice water (make sure there are no ice cubes in the water!) and pulse again.
Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
You know that the mixture is ready if when you pinch some of the dough together with your fingers and it holds together. Check dough after each addition of water. Too much water will cause a tough crust.
Empty the dough mixture from the food processor and divide and form the dough mixture into two even-sized mounds. Use your hands to form each one into a disk.
Refrigerate for a minimum one hour or up to 2 days.
Remove dough from the refrigerator and let sit at room temperature for 5-10 minutes in order to soften to make rolling out a bit easier.
Roll out with a rolling pin on a lightly floured surface to a 10-inch circle (about 1/8 of an inch thick).
Carefully place onto an 8-inch pie plate. Crimp edge decoratively and prick bottom all over. Chill 30 minutes. Chill in the freezer for 30 minutes.
Preheat oven to 375° F. Line pie shell with foil and fill with pie weights or dried beans. Bake in middle of oven 10 minutes. Remove weights and foil and bake shell until pale golden, about 10 minutes more.
Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

HOW TO MAKE PUMPKIN PIE FILLING
Preheat the oven to 350° F.
Slice the stem off of pumpkin then slice in half.
Scoop out seeds with a spoon then place face down on a baking sheet lined with parchment paper.
Roast for about 45-50 minutes. The exact time will vary depending on the size of the pumpkin so you may need more time. The skin will be slightly darker and you should be able to poke a fork quite easily through.
Let the pumpkin cool slightly before handling. Peel or cut away the pumpkin skin.
Place the pumpkin flesh into the blender and blend away until super smooth.
Preheat oven to 425° F.
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture into eggs and gradually stir in evaporated milk.
Pour into pie shell par-baked pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
For whipped cream, add the powdered sugar to the heavy cream and whip until mixed well.
Top with whipped cream before serving.

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Scallop Tostadas

Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!

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Recipes: PB&J Grilled Cheese Sandwich with Bacon Recipe

• Prep Time:1 minutes
• Cook Time:6 minutes
• Serves:1

 

Tagged:
bacon, blackberry, creamy, food channel, grilled cheese, jelly, pb&j, peanut butter, preserve, salty, sandwich, sandwich america, sweet, white cheddar,

Luscious melted sharp white Cheddar cheese, salty crispy bacon, creamy peanut butter and a touch of sweet blackberry preserves. This unlikely pairing all comes together in this bold craveable gooey grilled cheese sandwich that will forever change the way you eat grilled cheese! This is part of a series done with Sandwich America to feature some of our country's great sandwiches!

 

Want to see how it's done? We have the video right here! 

 

Foodie Byte

Use a bold flavored cheese with good melting abilities, such as sharp white cheddar cheese, to stand up to all the other flavors in this gooey-rich grilled cheese.

Ingredients

2 slices French loaf or sourdough bread
1 tablespoon butter
2 tablespoons creamy natural peanut butter
1 tablespoon blackberry preserves
3 strips bacon, cooked crisp
4 slices sharp white Cheddar cheese

Preparation

Butter one side of each slice of bread.
Spread peanut butter and blackberry preserve on bottom slice of bread.
Top with bacon and cheese slices.
Close with top slice of bread and press closed.
Grill over medium-low heat for 2 to 3 minutes on each side or until golden and cheese is melted.

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Skinnytaste Dinner Plan (Week 64)

We are having some unbelievably warm weather this week, feels like Spring so I am grilling some this week, Shawarma-Spiced Grilled Chicken with Garlic Yogurt and North African Spiced Shrimp and Chickpea Salad. Also on the menu is a comfort food staple in my home, Filipino Adobo Chicken which I am going to test out in my Instant Pot! And some more favorites, Cauliflower “Fried Rice” with shrimp to make it a meal, and Blackened Chicken Fiesta Salad which I will make for my husband and I, I’ll leave out the blackened spice for Madison.

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, 4-ingredent pancakes, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 64)

Monday: Cauliflower “Fried Rice”  with stir fried shrimp
Tuesday: Blackened Chicken Fiesta Salad
Wednesday: Filipino Adobo Chicken with brown rice
Thursday: North African Spiced Shrimp and Chickpea Salad
Friday: Away
Saturday: Away
Sunday: Shawarma-Spiced Grilled Chicken with Garlic Yogurt

(more…)

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Recipes: Thai Massaman Curry Recipe For Turkey Leftovers

• Prep Time:10 minutes
• Cook Time:30 minutes
• Serves:4

 

Tagged:
cardamom, curry, food channel, massaman curry, peppercorn, poultry, rattan direct, spices, thai, thai curry, thai massaman curry, thai massaman curry turkey, the recipe show, turkey, turkey leftovers,

This delightful and aromatic dish is brought to us by the chefs at Rattan Direct and provides an excellent way to use up those delicious turkey leftovers! Savory, flavorful and just hot enough to do the trick, this Thai Massaman Curry recipe is sure to not disappoint. 

 

Want to see how it's done? We have the video right here! 

 

If you would like to see more recipes from The Recipe Show by Rattan Direct, click here. 

 

Foodie Byte

Ingredients

For the Curry Paste
1 teaspoon green peppercorns, use black if you can't find them
2 teaspoon coriander seeds
6 green cardamom pods
1 teaspoon mixed spice
2 teaspoon chili flakes
1 teaspoon turmeric
2 tablespoon oil
2 tablespoon fish sauce
6 garlic cloves
2 inches ginger, peeled
6 lime leaves
2 tablespoon brown sugar
1/3 cup dry roasted peanuts
2 tablespoon water
For The Curry
2 tablespoon vegetable oil
2 red onions, sliced
1 large potato, diced
1 birds eye chili
1 1/4 cup chicken stock
3/4 cup coconut milk
6 lime leaves
1 cinnamon stick
2 tablespoon soy sauce
1 tablespoon tomato puree
1 lime
Handful fresh coriander, chopped
Handful fresh basil, chopped
1/2 cup dry roasted peanuts
To Serve
Fragrant rice
Beansprouts
Dry roasted peanuts
Pickled cabbage

Preparation

Toast the peppercorns, coriander seed, and cardamom pods in a dry frying pan.
Crush the toasted spices in a pestle and mortar, adding the mixed spice, turmeric, and chili flakes.
Transfer the spice mix to a powerful blender and blitz to a paste with the ginger, garlic, lemongrass, lime leaves, fish sauce, sugar, and water.
Heat the oil in a heavy saucepan and add the onions. Fry for 2 – 4 minutes until soft and translucent, then add the birdseye chili. If you want to ramp up the heat, pierce the chili in several places first.
Stir in half of the curry paste and freeze the rest.
Add the potato.
Add the cinnamon stick, star anise, soy sauce, tomato puree and lime leaves. Pour in the stock and the coconut milk.
Add the juice of the lime and throw in the skins for extra flavor.
Simmer until the potato is tender and the sauce has thickened.
Stir in the turkey and cook to heat through and absorb the flavors.
Add the fresh herbs and chopped peanuts.
Cover, and stand until ready to serve.
Serve over steaming fragrant rice and garnish with the pickled cabbage, beansprouts, more herbs, and a few more peanuts.

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Recipes: BLT Salad With Fried Green Tomatoes

• Prep Time:20 minutes
• Cook Time:6 minutes
• Serves:4

 

Tagged:
90 seconds in the kitchen, bacon, blt, buttermilk, buttermilk dressing, food channel, fried green tomato, fried green tomato blt salad, green tomatoes, lettuce, salad, southern, tomatoes,

The very best of summer- this Southern BLT salad features golden, crispy fried green tomatoes layered over fresh spring greens, with crumbled bacon and ripe tangy-sweet summer tomatoes. Topped with a ladle of fresh-made buttermilk dressing, this salad is delicious served with ice cold sweet tea on a hot summer night.

 

Want to see how it's done? We have the video right here! 

 

For more recipes and videos from 90 Seconds in the Kitchen, click here! 

 

Foodie Byte

For the best flavor, look for green tomatoes that are just starting to turn color; they should be firm but yield slightly when pressed.

Ingredients

Simple Buttermilk Dressing:
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons fresh lemon juice
1/4 cup green onion, chopped
1 tablespoon Italian parsley, chopped
1 tablespoon fresh basil, chopped (optional)
Kosher salt and black pepper, to taste
Fried Green Tomatoes:
3 large or 4 small green tomatoes, sliced ¼-inch thick
Kosher salt and black pepper, to taste
1/2 cup flour
2 eggs, beaten
1 cup buttermilk (or milk)
2 tablespoons yellow cornmeal
1 sleeve (1/4 lb.) saltine crackers, finely crushed
1 cup vegetable oil or bacon grease for frying
BLT Salad:
4 cups spring mix salad greens
1 lb. bacon, cut into 2-inch pieces, cooked crisp, drained
1 red or orange tomato, sliced 1/4-inch thick
1 cup assorted mini cherry, grape, and pear tomatoes, halved
1/2 cup red onion, thin sliced

Preparation

For Simple Buttermilk Dressing:
Combine dressing ingredients in a bowl and whisk to blend; refrigerate (dressing can be made ahead).
For Fried Green Tomatoes:
Place flour in a wide shallow bowl.
Whisk egg and buttermilk in a wide shallow bowl.
Combine crushed saltine crackers and corn meal in a wide and shallow bowl.
Season sliced green tomatoes with salt and pepper. Dredge each slice in flour; shake excess. Dip each slice in egg mixture, drain excess. Dredge each slice in cracker crumb mixture; shake excess; arrange on sheet pan.
Heat oil in heavy skillet over medium heat. Working in several smaller batches, add breaded green tomato slices. Fry for 2 to 3 minutes on each side or until golden brown. Drain. Repeat with remaining slices.
For BLT Salad:
Arrange alternating layers of ripe sliced tomatoes, salad greens, and fried green tomatoes evenly in stacks in the center of each plate. Scatter mini tomatoes, bacon and red onion around stacks.
Drizzle buttermilk dressing over each salad.

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Articles: Virginia Food and Beverage Tour: O'Connor Brewing Company

Norfolk, VA

Food News

In 2010, Kevin O’Connor and his wife Penny unarguably changed the Virginia craft beer industry forever. After turning to craft beer brewing as a hobby while in college, O’Connor decided that the corporate life that his college career was leading him into wasn’t the one for him. Instead, O’Connor found himself endlessly thinking of making his own beer and was determined that he could revolutionize the not-yet booming industry of craft beer. Not only did Kevin and Peggy make his dream come true by founding O’Connor Brewing Company in 2009, but O’Connor later went on to help lobby a bill through the Virginia Senate that allowed breweries to have tasting rooms, a landmark bill for the industry.

O’Connor Brewing Company was the third stop visited on the Food and Beverage Media Tour, hosted by the Virginia Economic Development Partnership. When walking into O’Connor Brewing, it was astounding to see how such a large space--which was once a warehouse--had been turned into an immaculate tasting room, hangout, and bar. The brewing tanks are well within sight, and sometimes reach, of patrons who sit at a long, beautiful wooden table placed directly center of the tasting room area. This design was purposeful; the O’Connor’s wanted their tasting room to be one meant for socializing, meeting new people, and enjoying one another. The brewery currently holds a 700+ person capacity within its walls.

To say that the brewery sources locally would be an understatement. Yes, they do source many of their ingredients locally, including the roasted pecans they use to make their Winter Pecan Porter, from Old Dominion Peanut Company, O’Connor Brewing Company. But they also do much more. They are one of the only breweries in Virginia that do outside collaborations within their community. While speaking about his collaborations Kevin O’Connor said, “We simply just like doing them. Camaraderie is alive and well within this industry.”

Some of their latest partnerships include the Virginia Aquarium & Marine Science Center, who chose to partner with O’Connor for its 53^rd Sensible Seafood Week. The brewery created a special brew called the Sensible Kolsch, a small-batch brew with subtle hints of pineapple and pear, meant to pair well with almost any seafood dish. A portion of the proceeds from the event and the sale of beer went towards the Sensible Seafood program, which promotes ocean-friendly seafood. O’Connor Brewing also recently partnered with the Norfolk Botanical Garden to create the Grain and Hop Garden, a place where the brewery now sources three different varieties of hops, barley, and aromatic herbs that are used in their brews.

Producing 15,000 barrels of beer in 2016, O’Connor Brewing hopes to up that capacity to 20-25,000 barrels in 2017. To date, they employ 38 people and are #3 in grocery chain brands throughout Virginia. You would be hard pressed to find a person who didn’t love this brewery once they’ve visited, with the majority of patrons requesting El Guapo, an Agave Indian Pale Ale, made with organic agave nectar as their beer of choice. On the tour, we were lucky enough to try a rum-barrel aged beer that was specialty on tap and were sent home with O’Connor’s signature Ibrik brew, an Imperial Turkish Coffee Stout with notes of cinnamon and rich roasted coffee. It was delicious and highly recommended to any future visitors!

 

The Food Channel toured O'Connor Brewing Company as part of an initiative sponsored by the Virginia Economic Development Partnership.

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4-Ingredient Flourless Banana-Nut Pancakes

EASY, good-for-you pancakes, loaded with heart-healthy nuts, banana and oats, plus a whole egg – a powerhouse of nutrition.

Made with only FOUR ingredients, perfect to make anytime you need to whip up a quick breakfast, and a perfect way to use up those ripe bananas.

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Recipes: Slow Cooker Texas Beef Chili

• Prep Time:20 minutes
• Cook Time:8 hours
• Serves:2

 

Tagged:
beef, chili, comfort food, crockpot, food channel, onion, pepper, peppers, rattan direct, slow cooker, texas, tomato,

Heat up your cold winter days with this warm slow cooker Texas beef chili recipe, brought to us by the chefs at Rattan Direct! Nothing says comfort food like this classic favorite that everyone will enjoy. 

 

Want to see how it's done? We have the video right here!

 

Foodie Byte

Ingredients

1 lb. stewing steak
1 red bell pepper
1 white onion
1 whole chili pepper
1 whole garlic clove
1 tsp salt
1 tsp fennel seed
1 tsp cumin
1 tsp allspice
1 tbsp paprika
1 tsp chipotle chili
1 tbsp tomato puree
1/3 can chopped tomatoes
1 can kidney beans
4 squares of plain chocolate

Preparation

Heat beef drippings in a hot pan until dissolved
In small batches, brown the stewing steak
Chop red bell pepper into chunks
Chop onion into chunks
Brown the onions and peppers in a hot pan
Add salt, cumin, allspice, paprika, and chipotle chili to the onion and peppers
Set aside when finished
Place 1 whole chili pepper into the slow cooker
For more heat, you can pierce the chili pepper with a toothpick
Place 1 whole garlic clove into the slow cooker
Add your meat into the slow cooker
Pour in your tomato puree, chopped tomatoes, kidney beans and chocolate
Cook on high for 4 hours or low for 8 hours

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Recipes: How to Make Venison Bologna

• Prep Time:60 minutes
• Cook Time:120 minutes
• Serves:6

 

Tagged:
appetizer, bologna, food channel, game on!, how to make, party, prep to plate, shawn bailey, venison, venison bologna,

Game On! Host Shawn Bailey shows you how to make venison bologna at home. It's simple, easy, and delicious-- plus it saves money! Watch how Shawn makes it Game On! style by adding his own twist to this classic recipe.

 

There are 267 calories in 3 ounces of Deer Bologna.  82% fat, 5% carbs, 13% protein.

 

Want to see how it's done? We have the video right here! 

 

Foodie Byte

Ingredients

1 venison bologna kit
5 lbs ground venison
5 lbs ground beef
½ cup dried garlic
½ cup dried onions
2 tablespoons ground hot pepper
1 lb of high-temperature cheese
2 cups maple syrup

Preparation

Start out by putting casings in a bowl with 4 cups of water. Water temperature should be 70°(F) degrees
Tip - place a bowl on top to keep the casings wet and flexible for 20 minutes
In a large bowl add 5lbs of ground venison, 5lbs of ground beef. Then the bologna packet seasoning
Tip - be sure to dissolve curing salt prior for best result
Add your own spices/ingredients in this step. Make it your own
Mix well, add more high-temperature cheese if needed
Once mixed thoroughly it’s time to stuff the casing
Get 1 casing out of the water and open
Tip - Use a #36 sausage stuffer as your funnel to get the mixture in the casing
Use rubber gloves. Keeps your hands clean
While adding the meat, squeeze out any air and pack down the meat to get the size of bologna you want
Once the casing is filled, twist to close and tie with twist band
Rinse off the outside of casings in the sink
Bake in the oven at 150°(F) degrees for 2 hours
Then increase temperature 200°(F). Using an oven safe thermometer, insert into bologna, do not remove
Tip - not removing thermometer keeps the juices in the bologna; allows juices to stay in casing and not spray out
Once thermometer reaches 156°(F), remove bologna from oven and put in an ice bath to bring internal temperature 100°(F), remove from ice bath
Place on wire rack to dry for 30 minutes at room temperature
Place in refrigerator overnight for best flavor
Eat in 10 days or freeze for a later time

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Brussels and Chickpea Salad in a Jar with Artichokes, Sun Dried Tomatoes and Asiago

A quick and easy lunch solution for the week – salad in a jar made with shaved Brussels sprouts, chickpeas, marinated artichokes, sun dried tomatoes and Asiago cheese. Perfect to pack for work or anywhere you need a portable lunch on-the-go! To serve you simply shake it up and pour it into a bowl.

This recipe couldn’t be easier, no cooking involved! I used Delallo’s Sharp Salad Savors which comes with the marinated artichokes, sundried tomatoes and Asiago cheese so all I had to do was add the chickpeas, Brussels sprouts and dressing.

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Skinnytaste Dinner Plan (Week 63)

On the menu this week, Eggs Pizzaiola – a quick, cheap one-pot meal I’m in love with! Nachos for dinner, well yes when they are actually mini stuffed peppers, why not! And if you haven’t tried the un-stuffed cabbage bowls, read the reviews, everyone is raving about them! A few other favorites, baked fish sticks and because I’m having friends over Sunday, pasta with chicken sausage and broccoli is always a crowd pleaser!

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 63)

Monday: Eggs Pizzaiola with whole wheat Italian bread
Tuesday: Mini Bell Pepper Loaded Turkey “Nachos”
Wednesday: Un-stuffed Cabbage Bowls (Instant Pot or Stove Top)
Thursday: Asian Turkey Meatballs with Gochujang Glaze over brown rice
Friday: Healthy Baked Fish Sticks with Lemon Caper Sauce
Saturday: Dinner Out
Sunday: Orecchiette Pasta with Chicken Sausage and Broccoli

(more…)

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Skillet Lemon Chicken with Olives and Herbs

Bright and flavorful, pan seared chicken breasts get tossed with green olives, lemon and fresh herbs then is finished in the oven. Perfect served with bread or a green salad on the side. (more…)

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Recipes: Pork Bao Buns

• Prep Time:20 minutes
• Cook Time:120 minutes

 

Tagged:
bao buns, chinese, chinese cuisine, chinese new year, dumplings, food channel, pickled, pork, pork belly, rattan direct, rooster, vegetable,

What better excuse to indulge in some delicious Chinese food than the beginning of the new lunar Year 2017, which in Chinese culture is the Year of the Rooster. Bao buns have been a big food trend for a few years now, and thanks to the chefs at Rattan Direct you can make your own sweet and sticky, slow cooked, pork dumpling! Who can say no to soft fluffy dumplings, with a fresh crunch of pickle and vegetables? Not us! 

 

Want to see how it's done? We have the video right here!

 

Foodie Byte

Ingredients

FOR THE PORK
1 lb pork belly
1/2 tsp Chinese five spice
Pinch of fennel
2 tbsp vegetable oil
3 cloves garlic
2 inches ginger
1/2 cup vinegar

FOR THE DUMPLINGS
2 cups plain flour
1 sachet easy bake yeast
1 tbsp caster sugar
1/4 cup milk
1 tsp oil
1/2 cup water

FOR THE GARNISH
Beansprouts
Shredded carrot
Pickled red cabbage
Shredded cucumber

Preparation

Put the pork on a baking tray with the rest of the pork ingredients, cover with foil, and cook for about 2 hours at 160C.
To make the dumplings, mix the dry ingredients in a bowl and stir in the wet to form a sticky dough. If it is too wet, add more flour. Too dry, add a little more water.
Knead well on a floured surface until smooth and elastic.
Leave the dough to rise until double in size.
Divide the risen dough into 10 portions and roll into buns. Flatten each bun with a rolling pin and press into an oval shape. Lightly grease and fold over a chopstick or skewer. Set aside to rise again.
Remove any rind from the cooked pork and chop the remaining meat into small pieces. Keep the cooking juices and put in a small saucepan.
Place a bamboo steamer over a frying pan with a few inches of water in the base. Steam the buns on a circle of greaseproof paper for about 10 minutes or until fluffed up and cooked all the way through.
Finally, heat the pan juices until slightly reduced and stir through the pork.
Split the warm buns to serve, with a little pork and some of the garnishes.

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Recipes: New Hampshire Maple Monte Cristo Sandwich

• Prep Time:10 minutes
• Cook Time:15 minutes
• Serves:4

 

Tagged:
90 seconds in the kitchen, aioli, blackberry jam, fontina, food channel, ham, maple, maple monte cristo, maple syrup, monte cristo, sandwich,

We paired smoky-sweet griddled country ham, gooey melted Fontina and creamy maple Dijon sauce together for our Monte Cristo sandwich and then drenched it in real maple syrup for the perfect brunch or late-night sandwich recipe. Because, after all, everyone needs a little bit of over-the-top indulgence once in a while! This is part of a series done with Sandwich America to feature some of our country's great sandwiches!

 

Want to see how it's done? We have the video right here!

To follow more recipes and videos from 90 Seconds in the Kitchen, click here! 

 

Foodie Byte

You can use white Cheddar cheese if Fontina is hard to find.

Ingredients

3 tablespoons mayonnaise
1/2 tablespoon Dijon mustard
1/2 tablespoon maple syrup
3 large eggs
3/4 cup milk
1 tablespoon maple syrup
3/4 pound country ham pieces, trimmed
As needed, melted butter
8 (1/2-inch thick) slices rustic country bread
12 slices fontina cheese
As needed, melted butter
4 tablespoons blackberry preserves (optional)
As needed, maple syrup, warm

Preparation

Combine mayonnaise, dijon mustard and 1/2 tablespoon maple syrup in small bowl and whisk to blend; taste and adjust flavor if needed.
Combine eggs, milk and 1 tablespoon maple syrup in shallow container and whisk to blend.
Fry ham pieces in a large skillet over medium heat until golden and sizzling hot.
To assemble sandwiches: brush outer sides of each slice of bread lightly with butter and arrange butter side down on flat work surface. Spread maple Dijon aioli over bottom 4 slices of bread.
Top each evenly with ham and cheese. Press closed with top halves of sandwich.
Dip each sandwich in the egg mixture to coat bread; drain excess.
Melt butter in a large skillet over medium-low heat; add sandwiches and grill on each side for 3 to 4 minutes, or until golden brown.
Diagonal-slice sandwiches and arrange on plates; top with blackberry preserves and maple syrup.

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Recipes: How to Preserve Morel Mushrooms

• Prep Time:15 minutes

 

Tagged:
food channel, foraged food, freezing morels, game on!, morel mushroom, morels, mushroom, pennsylvania, prep to plate, preservation, preserving morels, shawn baily, wild mushrooms,

Game On! Host Shawn Bailey learns how to preserve morel mushrooms with avid mushroom hunter Josh Payne. Watch the technique he uses to freeze morel mushrooms, on this episode of Game On! 

 

Want to see how it's done? We have the video right here!

If you would like to know more about the technique for finding morel mushrooms, click here! 

 

Foodie Byte

Due to difficulties in cultivation, commercial harvesting of wild morels has become a multi-million-dollar industry in the temperate Northern Hemisphere, in particular, North America, Turkey, China, India, and Pakistan.

Ingredients

Morel Mushrooms
Flour
Salt

Preparation

Cut morels in half.
Place in a bowl with salt water.
Place a paper towel on top.
Place bowl in the refrigerator overnight.
Remove and drain water.
Coat morels with flour, you can season flour if with favorite seasoning.
Lay flour coated morels on a baking sheet.
Place flour coated morels in the freezer overnight.
Remove and place in freezer bag.
Freeze and enjoy year round.

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