Rania Harris stopped by PTL today to show off a couple of recipes!
Tuscan Grilled Cheese and Filet of Beef Sandwich with Red Onion Jam
Red Onion Jam:
3 – 4 tablespoons olive oil
1 large red onion, sliced
¼ cup brown sugar
¼ cup red wine vinegar
3 tablespoons water
Grilled cheese sandwiches:
1 pound piece of filet mignon ~ grilled rare and sliced thin
½ pound Gorgonzola ~ crumbled
4 tablespoons butter, softened
1 loaf rustic Italian bread, sliced
Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes. Set aside.
Butter the outside of each slice of bread and arrange, butter side down, on a sheet pan. Put 1 piece of gorgonzola onto the buttered bread, and top with thinly sliced filet mignon. Top with a heaping tablespoon of the onion jam. Top with equal amounts of Gorgonzola. Cover it another slice of bread, buttered side up. Repeat with remaining ingredients.
Heat a large skillet over medium-low heat. Put the sandwiches into the skillet and cook until the bread is toasted and golden and cheese is melted, about 4 minutes per side. Slice each sandwich in half and serve.
Refrigerator Pickled Vegetables
6 large cloves garlic, peeled
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1 teaspoon mixed peppercorns
Several sprigs fresh dill
2 cups white vinegar
1 tablespoon salt
6 medium carrots, halved lengthwise
6 crunchy cucumbers, cut lengthwise into halves
4 hot red chiles
2 jalapenos, halved
12 green beans ~ trimmed and left whole
Bring 2 cups water to a boil in a medium saucepan, and then reduce the heat to a simmer. Add the garlic and simmer for 5 minutes. It is most important to simmer the garlic for 5 minutes. Do not skip this step. Meanwhile, divide the celery seed, coriander seed, mustard seed, peppercorns and dill evenly between two 1-quart Mason jars. Add the vinegar and salt to the saucepan, bring the brine back to a boil, and stir until the salt dissolves.
Transfer 3 cloves of garlic to each jar using tongs, then pack the jars full with the carrots, cucumbers, chiles, jalapenos and green beans. You want the jars to be pack tightly.
Pour the hot brine over the vegetables to completely cover. Let cool, and then refrigerate for at least 24 – 48 hours before eating. Keep refrigerated.