Soups and Sandwiches
WHAT’S ON the MENU WEDNESDAY – Oyster Rockefeller Soup
I’m a cookbook collector – fanatic is more like it actually. I’ve been going through them lately to weed out those that I’m no longer interested in keeping. Otherwise, I might have to add on an extra room to make a cookbook...
CROCK POT WEDNESDAY and Baked Potato Broccoli Cheese Soup
Thanks so much for joining me for Crock Pot Wednesday this week. I hope you will link up with Mister Linky below. I had leftovers from an earlier potato bar dinner, so I decided to put them to good use with this...
Slow Cooker: Paula’s Turnip Green Soup and Crock Pot Wednesday Giveaway
Welcome to Crock Pot Wednesday. GIVEAWAY! There’s a little giveaway going on this month connected to CPW, so I hope you will be back to join me each week. Each link earns an entry in the proverbial “crock pot.” ...
NEW FAVORITES WEEK #4 Grilled Skirt Steak and Pepper Sandwiches with Corn Mayonnaise
Ingredients
- Yield: Makes 6 servings
- 2/3 cup mayonnaise
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 small garlic clove, pressed
- 6 4-inch-long baguette sections or one 1-pound loaf ciabatta, halved horizontally
- 2 ears of corn, husked
- 2 small red bell peppers, quartered lengthwise
- 1 large red onion, cut into 1/3-inch rounds
- 1 1/4 to 1 1/2 pounds skirt steak, cut crosswise into 6-inch pieces
- Olive oil (for brushing)
Instructions
- Prepare barbecue (high heat).
- Whisk first 5 ingredients in medium bowl. Set aside.
- Pull out some of inside of bread, forming thick shells.
- Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper.
- Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks.
- Let steaks rest 5 minutes.
- Grill bread, cut side down, until charred, about 2 to 3 minutes.
- Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat.
- Season to taste with salt and pepper.
- I used thawed frozen corn that I grilled in the skillet. I will try the fresh corn when it comes in season locally.)
- Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips.
- Arrange steak slices, peppers, and onion over bottom halves of bread.
- Spoon corn mayonnaise over.
- Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.) only 377 calories!
IRISH (BEEF) STEW
This is the final installment of this year’s Irish feast; I promise:) Thanks for indulging the Irish in me. I adapted this beef stew recipe from my VERY old (1968) Better Homes and Gardens New Cookbook to use in the classroom with my...
FINALLY FRIDAY! It’s burger time with Bobby Flay!
Hubby and I love homemade burgers on the grill, but I try not to have them on the menu too often as they are always a dietary splurge. But, ya’ know, every once in a bit, a burger calls your name. This one’s on our Friday night menu this week...
CROCK POT WEDNESDAY and Asian Turkey and Rice Soup
Welcome to Crock Pot Wednesday. Thanks so much for joining me. I want to challenge each one of you to visit at least one new link this week. Let us know in the comments what you have found that looks delicious and that...
CROCK POT WEDNESDAY – First You Make a Roux and Seafood Gumbo
Welcome to Crock Pot Wednesday. Mister Linky is waiting for your entry. I’m anxious to see what you have to say today. Be sure to check out the giveaway that is part of Crock Pot Wednesday this month. For many...
Welcome to Dining with Debbie
