Receta Do I Hear Hoofbeats?
Hi, I’m Phyllis Gannon, a friend of Chef Shari’s. She asked me to do a guest blog --never done this before, so here goes!!
I’ve known Shari & Gordy for about three years now. We became friends at our local beach, where we walk our dogs every weekend. Shari & Gordy have two dogs and we have three. Our friendship grew from there and now there now several annual events that we attend together.
But, the one we all looked forward to the most has been cancelled! SIGH!!! We all loved to go to the Little Everglades Steeplechase in Dade City in March and have attended for several years. This year, though, they decided to cancel it and we were all crushed. BUT – we just found that they are doing sort of a substitute event in January. Little Everglades International Combined Driving Event from January 28 through 31, 2010. They will still have vendors and some of the other things we love. But most of all, we get to bring our own food and drinks. There are usually quite a few in the group, so we get to sample some yummy stuff. The recipes I’m sharing today are from Shari (my favorite chef!) and myself. The first is my is 8 Layer Mexican Dip – sort of a hybrid of the many 7 layer dips out there and the second in Shari’s Marinated Hot Ham & Cheese sandwiches, which we all love. ENJOY!!
8 LAYER MEXICAN DIP:
- 1 ½ pounds lean ground turkey
- 1 (16 oz) can refried beans
- 4 cups shredded cheese (I used a 4 cheese blend)
- 1 (8 oz.) container reduced fat sour cream
- 1 package reduced fat cream cheese (room temperature)
- 1 cup guacamole mild (I used Yucatan from Publix)
- 1 can black beans
- 1 (6 oz.) can black olives, sliced
- 1 package taco mix
- 1 head iceburg lettuce - shredded
- 1 bunch green onions (scallions) chopped
- ½ cup chopped tomatoes
- In large skillet, brown turkey. Set aside to drain and cool to room temperature.
- Spread the refried beans into the bottom of a 9x13 inch serving pan that is about 1/12 inches deep.
- Sprinkle 2 cups of shredded cheese on top of beans.
- Mix shredded lettuce with 1/2 the bunch of green onions (about ¾ c.) and spread on top of cheese
- Mix the taco mix with the turkey and toss – then add on top of lettuce/onions.
- Add black beans.
- Mix sour cream and cream cheese until smooth and slowly top black beans
- Top with 2 remaining cups of shredded cheese
- Top all with mixture of tomatoes, olives and more green onions to taste
- Can be heated, but I think it’s best at room temperature.
- MARINATED HOT HAM AND CHEESE SANDWICHES
- Marinade:
- 1 cup (2 sticks) butter
- 1/4 cup sweet onion, minced
- 2 Tbsp poppy seeds
- 1/2 tsp garlic powder
- 1 Tbsp Worcestershire sauce
- 2 Tbsp hot or spicy mustard
- 1/4 cup brown sugar
- 1 Tbsp chopped parsley
- Sandwiches:
- 24 (about 2 x 2-Inches each) small dinner rolls (see Note)
- Horseradish mayonnaise (see Note)
- 24 (about 3/4 pound) thin slices of deli ham
- 24 (about 1/2 pound) thin slices of Swiss cheese
Preparation:
Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.
To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside.
Slice the buns in half. Spread bottoms of buns with a thin layer of horseradish mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns. Cover tightly with foil. Refrigerate overnight.
Preheat oven to 350 F. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.
Notes: Use pre-baked dinner rolls. If you make your own yeast dinner rolls, all the better. If you're on a budget, adjust this method to use large yeast hot dog rolls, cut into thirds (you may need to adjust the baking time). Horseradish mayonnaise is easy to make at home, but there are decent commercial varieties to use as a shortcut. You can use regular mayonnaise if you need to avoid horseradish.
Yield: 24 appetizer servings