Recipes By Cuisine - American

Smoked Turkey BLTs with Herb Mayonnaise

Ingredients
  • 8 slices sourdough bread
  • 3/4 cup mayonnaise
  • 1/4 cup fresh basil
  • 1/4 cup fresh flat-leaf parsley
  • 8 slices smoked turkey
  • 1/2 pound ready-cook bacon, cooked
  • 2 plum tomatoes, sliced
  • 1/2 head romaine hearts, washed and dried
Directions
  • Toast bread.
  • In a food processor, combine mayonnaise, basil and parsley. Process until mayo is tinged green and herbs and finely chopped and incorporated into mayonnaise.
  • Spread herb mayonnaise on bread and layer with turkey, bacon, tomato and lettuce.

Yellow Squash in Fennel Butter

Ingredients
  • 6 yellow squash, trimmed and sliced 1/8" thick
  • 1 tsp fennel seeds
  • 2 tsp melted butter
  • Salt freshly ground pepper
  • 2 tbsp chopped pistachio nuts
Directions
  • In an Oster® Food Steamer, steam the yellow squash until tender-crisp, about 2-3 minutes.
  • Heat a nonstick skillet over moderate heat.
  • Stir in the fennel seeds and fry until they darken a few shades.
  • Add half of he butter to the squash. Mix together and saute for 1-2 minutes.
  • Season with salt and pepper.
  • Serve hot, sprinkled with pistachios and drizzled with remaining butter or oil.

Turkey, Brie & Cranberry Melt

- Serves 4
Ingredients
  • 8 slices pumpernickel bread
  • 4 teaspoons butter
  • 8 slices turkey breast
  • 4 tablespoons cranberry sauce
  • 4 slices fresh Brie cheese, thick
Directions
  • Spread 1 teaspoon of butter on bottom slice of bread.
  • Place on top of buttered side of bread, 2 slices of turkey, 1 tablespoon cranberry sauce and 1 slice of cheese. Repeat for each sandwich.
  • Place top on sandwich and put in Oster® Sandwich Maker. Cook until bread is toasted and cheese is melted.

Poached Salmon Salad with Wild Mushrooms

Ingredients
  • 1/3-1 lb salmon steak, cooked as desired (grilling or poaching work best)
  • 1/4 cup watercress
  • 1 small head radicchio
  • 1 large head romaine lettuce
  • 1/4 cup minced shallots
  • 1/4 cup oil
  • 1/3 lb tree oyster mushrooms, sliced (or any other wild mushroom variety)
  • 3 tbsp fresh lemon juice
Directions
  • Slice salmon into 1" pieces. Sprinkle with 1 tbsp lemon juice; season with salt & pepper.
  • Clean and tear radicchio and romaine leaves and combine in a large bowl.
  • Saute mushrooms with shallots in olive oil until translucent. Add remaining lemon juice and season to taste. Toss with salad and top with sliced salmon.

Avocado, Crab and Tomato Sandwiches

Ingredients
  • 8 slices whole-grain bread
  • 8 ounces jumbo lump crabmeat
  • 3 stalks celery, minced
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup mayonnaise
  • dash hot pepper sauce
  • 1/2 teaspoon Dijon mustard
  • dash Worcestershire Sauce
  • 2 scallions, minced
  • 1/2 teaspoon Old Bay Seasoning
  • Kosher salt and pepper
  • 2 ripe beefsteak tomatoes, cored and sliced
  • 1-2 avocado, peeled and sliced
  • 1 head frisée lettuce
Directions
  • Toast bread, set aside.
  • In a bowl, combine crabmeat, celery, cayenne pepper, mayonnaise, hot pepper sauce, Dijon mustard, Worcestershire sauce, scallions and Old Bay Seasonings.
  • Season with salt and pepper.
  • Taste and adjust flavors and seasonings if desired.
  • Build sandwiches by topping bottom toast with lettuce, crab salad, tomato and avocado.
  • Top with bread and slice in half.
For an elegant ladies luncheon or a romantic picnic by the water. Serve with fresh fruit and chilled champagne.

Dry-Rub Steak Sandwiches

Ingredients
  • 1 teaspoon chili powder
  • 1/2 teaspoon dark brown sugar
  • 1 1/2 pounds top sirloin steak (about 1 inch thick), trimmed
  • Kosher salt and pepper
  • 1 cup tomatoes, seeded and coarsely chopped
  • 1/2 cup Kalamata olives, pitted
  • 5 tablespoons olive oil, plus additional to brush bread
  • 2 teaspoons red wine vinegar
  • 2 tablespoons red onion, finely chopped
  • 8 slices hearty bread, 1-inch thick slices
  • 2 large bunches arugula
Directions
  • Mix chili powder and brown sugar in small bowl to blend.
  • Rub mixture over steak. Sprinkle with salt and pepper.
  • Combine tomatoes, olives, 2 tablespoons oil and vinegar in processor and pulse to coarsely chop olives.
  • Transfer to bowl.
  • Stir in onion.
  • Season relish with salt and pepper.
  • Heat 2 teaspoons oil in heavy large skillet over medium-high heat.
  • Add steak and cook to desired doneness, about 3 minutes per side for medium-rare.
  • Transfer steak to plate.
  • Let stand 5 minutes.
  • Toast bread and brush tops lightly with olive oil.
  • Cut steak across grain into 1/4-inch-thick slices.
  • Spread olive and tomato mixture generously over oiled side of 4 toasts.
  • Top with arugula, then steak slices.
  • Top with a bit more relish, then cover remaining toasts.

Grilled Tuna Steaks with Green Peppercorn Sauce

Ingredients
  • 3 tuna steaks
  • 1 tsp salt
  • 3 tbsp lemon juice
  • 1 large crushed garlic clove
  • 1 tbsp olive oil
  • 1 cup chopped tomatoes
  • 4 tbsp whole green peppercorns
  • 1 tbsp dijon mustard
  • 1/2 cup plain yogurt
  • 2 tbsp cognac (optional)
Directions
  • Rub fish with salt, lemon juice, garlic, and olive oil. Set aside for 20 minutes.
  • Combine tomatoes, peppercorns, and mustard in a small saucepan and heat on the corner of the grill, stirring occasionally until thickened. Stir yogurt and cognac into tomato mixture and cook for another 3-5 minutes. Taste and adjust seasonings.
  • Grill tuna on medium coals, turning once, until meat flakes easily with a fork (allow 10 minutes per inch of thickness.) Serve with sauce spooned over.