Recipes By Cuisine - American

Smoked Turkey BLTs with Herb Mayonnaise

  • 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
  • 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

  • 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
  • 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
  • 8 slices pumpernickel bread
  • 4 teaspoons butter
  • 8 slices turkey breast
  • 4 tablespoons cranberry sauce
  • 4 slices fresh Brie cheese, thick
  • 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

  • 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
  • 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

  • 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
  • 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

  • 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
  • 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

  • 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)
  • 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.