1 pound sirloin steak
1 tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
ground cayenne pepper to taste
4 kaiser rolls, split
1/4 cup mayonnaise
1/2 cup refried beans
1 large avocado, thinly sliced
1 large tomato, sliced
2 cups shredded lettuce
crumbled cotija cheese (optional)
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Season steak with garlic salt, black pepper, cumin, and cayenne pepper.
Grill steak on the preheated grill until medium-rare, about 5 minutes per side. Remove from heat to a cutting board and cover with foil.
Set a large skillet over medium-high heat. Spread both halves of each roll with mayonnaise. Brown the rolls, mayonnaise-side down until golden, about 3 minutes. Warm the refried bean in a bowl in the microwave, about 1 minute on High, and slice the sirloin steak into thin strips.
Spread a thin layer of beans on the bottom half of each roll, layer with steak, avocado, tomato, and lettuce. Top with cheese, if desired, and close the sandwich with the top of the roll.
3 pounds peeled, seeded and diced sugar pumpkin
2 leeks, chopped
1 onion, chopped
2 cloves garlic, minced
1/2 cup olive oil
6 cups chicken stock
4 1/2 cups milk
1/2 teaspoon cayenne pepper
1 teaspoon Hungarian sweet paprika
1 pinch freshly ground black pepper
1 teaspoon ground nutmeg
Halve the pumpkin and scrape out the seeds and pith. Cut into 1 inch pieces.
In a large skillet, saute the pumpkin, leeks, onion and garlic in olive oil. Add chicken stock and bring to a simmer.
Strain vegetables, place in food processor and blend until smooth. Transfer puree to pot or crock pot; add enough milk to reach smooth consistency.
Add the cayenne pepper, paprika, ground pepper and nutmeg; simmer for 30 minutes and do not allow to boil.
1 lb. processed cheese food – cubed
1/2 cup milk – low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail OR 1/4 lb. crawfish tail meat – broiled, chopped
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley
Combine all ingredients except red pepper and parsley in a saucepan.
Heat on medium-low heat, stirring constantly, until cheese has melted.
When ready to serve, garnish with red bell pepper and parsley.
1 package frozen dinner roll dough
½ cup flour, for dusting
3 qt water
2 tsp baking soda
1 egg, beaten
1 Tbsp water
1 ½ Tbsp butter
1 ½ Tbsp flour
¾ cup milk
½ tsp salt
¼ tsp pepper
1 cups shredded sharp cheddar
½ cup shredded smoked Gouda
¼ cup beer
1 tsp ground mustard
¼ tsp cayenne
1 tsp Worcestershire sauce
4 slices thick cut bacon, chopped
1 ½ Tbsp chives, thinly sliced
1 Tbsp red onion, finely diced
Preheat oven to 400ºF. Thaw the dough for 2 hours on countertop or 8 hours in the fridge.
Cut each dough ball in 3 equal pieces and roll into 3-4 inch rods, dusting with flour as necessary. Lay on baking sheets, 1 inch apart. Proof for 1–2 hours.
Boil water in a stockpot, add baking soda and stir. Drop pretzel rods 10 at a time and leave in water for 30 seconds. Lift out using a spider, shaking off as much water as possible. Transfer to a baking sheet lined with parchment paper, 1 inch apart.
Beat egg and water together and brush on pretzels. Sprinkle with coarse salt. Bake 15–20 minutes, until lightly browned. Allow to cool on tray.
Melt butter and stir in flour. Cook flour, stirring constantly for 3 minutes. Add milk, whisking quickly to not form lumps. Season with salt and pepper. Continue whisking until thickened. Add cheese, beer, mustard, cayenne and Worcestershire and whisk until combined.
Place pretzel fries in a large serving dish and pour cheese sauce overtop. Garnish with bacon, chives and red onion.