TOMATO JAM GRILLED CHEESE
Jam and cheese sandwiches are a thing in England and they ought be a thing here, too. You're basically taking a cheeseboard and putting it between two slices of bread. For this version, I thought it would be fun to play around with tomato jam. The jam is lovely and surprising -- perky is the word I'd use to describe it -- and a great counterpoint to melty, gooey cheese and crusty bread.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 2h
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- Place 2 slices of the cheese on 1 slice of bread and top with the tomato jam; sprinkle with a little salt and pepper. Add the remaining 2 slices of cheese, then press the remaining slice of bread onto it.
- Heat a skillet over medium heat. Meanwhile, butter the top slice of bread. Press the sandwich with a spatula or steak weight, buttered-side down, onto the hot skillet. Press until the bread is golden brown and the cheese has started to melt. Butter the slice of bread that is now facing up, then flip the sandwich. Cook until golden brown and the cheese is gooey, 3 to 4 minutes total. Slice and enjoy!
- In a nonreactive medium pot, combine the tomatoes with the sugar, citrus zest and juice and cinnamon stick. Cook over medium heat, stirring occasionally, until the mixture gels on a spoon (it will look like a thin syrup), about 30 minutes. Skim any foam off the top, then pour the jam into two or three 1-cup jars. Let the jam cool to room temperature before using. Refrigerate for up to 2 weeks. Makes about 2 cups.
GROUND TURKEY SLIDERS
This is a tasty, fun, and quick recipe for ground turkey sliders... good for parties. Serve with sliced tomato and lettuce, or by itself.
Provided by Chef Gene
Categories Appetizers and Snacks Meat and Poultry Turkey
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix mayonnaise, garlic, onion, lemon juice, salt, and pepper together in a bowl. Let set while you make the sliders.
- Mix turkey, red peppers, dressing, sweet onion, garlic, oregano, and thyme together in a large mixing bowl. Cover and let sit in a refrigerator for 5 to 10 minutes.
- Form turkey mixture into patties that are a little larger than your dinner rolls.
- Heat oil in a frying pan over medium heat. Cook patties in the hot oil, turning occasionally, until browned and no longer pink in the centers, 5 to 10 minutes per side.
- Serve with garlic-onion mayonnaise mixture on toasted dinner rolls.
Nutrition Facts : Calories 498.6 calories, Carbohydrate 33.5 g, Cholesterol 65.2 mg, Fat 31.2 g, Fiber 2 g, Protein 21.6 g, SaturatedFat 5.5 g, Sodium 689.7 mg, Sugar 4.6 g
TURKEY BURGER SLIDERS WITH VIDALIA ONION-TOMATO JAM
These mini burgers are sure to be a hit at your next get-together, thanks to my delicious Vidalia onion-tomato jam. Y'all are going to want to make a batch of it to keep in the fridge to kick up all of your favorite sandwiches.
Provided by Kardea Brown
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the Vidalia onion-tomato jam: Heat the butter in a large skillet over medium heat until the butter is melted. Add the onions, then season with a little salt and cook, stirring frequently, until they are golden brown and soft, about 20 minutes.
- Meanwhile, cut the tomatoes in half crosswise. Scoop out the tomato seeds with a spoon and discard the seeds. Chop the tomatoes. Stir the tomatoes, garlic, brown sugar, vegetable stock and vinegar into the softened onions. Reduce the heat to low and cook until the onions are caramelized, the tomatoes are very soft and the mixture is syrupy, 20 to 25 minutes. Season with salt and pepper and stir in the thyme. Set aside.
- Make the turkey burger sliders: Gently combine the ground turkey, mustard, Worcestershire sauce, garlic powder, onion powder and egg in a medium bowl. Shape the mixture into twelve 2 1/2-inch patties.
- Heat a lightly greased griddle over medium-high heat. Sprinkle the patties lightly with salt and pepper. Add the patties and cook until they are done and a thermometer registers 165 degrees F, 2 to 3 minutes on each side.
- To assemble the sliders, place the patties on the bottoms of the Hawaiian rolls. Top with the goat cheese, some of the Vidalia onion-tomato jam, arugula and the roll tops. Pierce the cherry tomatoes with wooden toothpicks into the tops of the rolls.
NEW ZEALAND VENISON SLIDERS WITH TOMATO CHILE JAM
Steps:
- Combine the beef, venison, oil, salt, cinnamon, oregano, pepper and parsley in a mixing bowl. Use a spoon, spatula or your hands to blend it thoroughly. Form the meat into twelve 3-ounce sliders, and refrigerate until cooking time.
- Brush the sliders with olive oil and cook on a preheated very hot grill or in a nonstick pan for 1 to 2 minutes on each side. Do not overcook! This lovely lean meat is best served rare or medium-rare.
- Place the grilled venison sliders on a bun, top with Tomato Chile Jam and cover with the bun top. Finish by skewering a cornichon and driving the skewer through the top bun, the slider and the bottom bun to keep them intact and easy to eat. Repeat with all the sliders.
- Place the sliders on a platter and waste no time getting them to your guests and into your mouth!
- Combine the tomatoes, sugar, vinegar, fish sauce, garlic, chiles and ginger in a saucepot. Bring the mixture to a boil over medium heat. Reduce the heat to low and cook for about 2 hours, stirring all the time to make sure it doesn't scorch on the bottom. Allow the thick, glossy condiment to cool to room temperature, and refrigerate till needed. Cook's Note: This will make more than needed, but this sauce is mildly addictive and you will be happy to have some stashed away in your refrigerator for any grilled meat, fish or prawns. It lasts for over a month when stored properly in a sealed container.
THE GREATEST GRILLED TURKEY
Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.
Provided by Bob Cody
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 18
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill for indirect medium-high heat.
- Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
- Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg
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