Grilled Vegetable Hero With Pickled Peppers And Provolone Food

PAT'S GRILLED VEGETABLE HERO

Steps:

• Preheat the grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
• Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill Remove the bread and evenly spread Lemon Mayo on both sides. Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.
• Add the mayonnaise, garlic, lemon zest, lemon juice and salt and pepper, to taste, to a small bowl. Cover with plastic wrap and refrigerate until needed.

PORK AND FENNEL SAUSAGE SANDWICH WITH PICKLED HOT PEPPERS, BROCCOLI RABE AND PROVOLONE

Steps:

• Preheat the oven to 400 degrees F. Chill a large metal bowl and all the grinder parts until very cold.
• For the sausage: Assemble the grinder with the chilled parts using the large-holed grinding plate. Combine the pork, garlic, fennel pollen, salt, crushed red pepper flakes, fennel seeds and Parmesan in the chilled metal bowl. Pass the meat through the grinder back into the chilled metal bowl. Switch to the medium-size plate and pass the ground meat through again. Add 1/4 cup ice water and quickly knead the meat mixture together with your hands.
• Fit the horn (stuffing attachment) onto the grinder. Grease the horn with oil and gently slide the hog casing onto the attachment, leaving about 2 inches at the end. Add meat to the hopper and turn the grinder on. Let the air run through the casing until the meat starts to come out. Once you see the meat, turn the machine off and knot the casing end. Turn the machine back on and keep feeding the meat mixture into the machine. Using your other hand, guide the casing off the horn as it fills. Continue until you run out of casing, leaving a short tail on the end.
• Form the filled casing into links by gently pinching and then twisting it. The sausage links should be equal in size, 3 to 4 inches each. Tie each twist with twine and puncture the links all over with a teasing needle or sausage pricker. You should have 8 to 10 links total.
• For the toppings and assembly: Bring a large pot of lightly salted water to a boil. Blanch the broccoli rabe until bright green, about 30 seconds then use a slotted spoon or spider to transfer to a bowl. Leave the water on the heat for the sausages. When cool enough to handle, Squeeze out the excess moisture in the broccoli rabe and roughly chop. Set aside.
• Reduce the blanching water to low heat so it is hot, but not bubbling. Carefully drop the sausages into the hot water and poach for 10 to 12 minutes, flipping halfway through, or until they reach an internal temperature of 150 to 156 degrees F. Remove from the poaching liquid and place on a baking sheet.
• Heat 2 tablespoons olive oil in a medium saute pan and add the onions with a pinch of salt. Sweat the onions until translucent, 5 to 7 minutes, then add the cherry peppers and broccoli rabe. Toss everything together and add a splash of the pickled pepper brine. Season to taste with salt. Remove to a bowl and wipe out the saute pan.
• Heat 1 tablespoon of olive oil in the same pan over medium heat and brown sausages on both sides, 3 to 4 minutes per side. Lower the heat if they start to burst.
• Open the hoagie rolls and use your fingers to scoop out some of the bread from the top part of the roll. Brush the cut sides of each roll with olive oil and place open faced on a baking sheet. Toast in the oven until warmed through until lightly golden, about 5 minutes.
• Lay provolone slices on the toasted rolls and melt in the oven, 3 to 4 minutes. Cut the sausage links apart, remove the strings and slice on a bias. Lay the slices over the melted provolone and top with the broccoli rabe-pepper mix and more provolone. Transfer back to the oven to heat through and continue melting cheese, 3 to 5 minutes.

GRILLED VEGETABLE PLATTER

Steps:

• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

PROVOLETA (GRILLED PROVOLONE CHEESE)

Steps:

• Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
• Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
• Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

GRILLED SAUSAGE AND PEPPER HEROES

Steps:

• Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.
• Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.
• Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don't burn, 1 to 2 minutes.
• Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

GRILLED VEGETABLE HERO

Steps:

• To make the Lemon Mayonnaise: Combine together the mayonnaise, garlic, lemon zest, lemon juice, hot sauce if using, salt and pepper, to a small bowl. Cover with plastic wrap and refrigerate until needed.
• To make the Sandwich: Preheat the grill to medium.
• In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes.
• Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill. Remove the bread and evenly spread Lemon Mayonnaise on both sides.
• Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella (or cheese of choice) and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve.

HAM AND MORTADELLA SANDWICH WITH PROVOLONE AND PICKLED HOT PEPPER RELISH

Steps:

• Preheat grill to medium.
• For the pepper relish:
• Grill the Fresno and bell peppers until they are BLACK on the outside. Put in a bowl, cover with plastic wrap and let rest for 10 minutes. Uncover the bowl and allow the peppers to cool. Remove the black char from the outside of the peppers and remove the seeds. Coarsely chop all the peppers and place in a medium bowl. Add the remaining ingredients and combine. Let sit for at least 1 hour before using.*Tip: This is great do ahead thing, or make a big batch and keep it, indefinitely, in the refrigerator.
• For the sandwich assembly:
• Cut the ciabatta rolls in half lengthwise, leaving 1 long side intact. Scoop out the inside and discard. Combine the vinegar and olive oil in a small bowl and brush on the inside of each roll. Be sure to evenly and thoroughly cover all parts of the bread, (don't miss any corners.) You may have some vinegar-olive oil leftover.
• Preheat the oven to 350 degrees F.
• Lay 4 pieces of provolone cheese inside each roll. Spread an even layer of the pepper relish on 1 side of each roll. Again, make sure it is an even layer, every bite needs to be the same! Crinkle 2 pieces of ham and gently lay them in a fluffy even layer on the pepper relish. Repeat this process with the mortadella. It is very important that the meat is crinkled and NOT folded in a flat piece. A folded hunk of meat results in a thick dense sandwich that is difficult to eat. Also be sure that the ham and mortadella are evenly distributed throughout the sandwich. Close the sandwich and give a little press to secure. Wrap the sandwich in foil.
• To finish the sandwich:
• Bake the sandwich in the preheated oven for 15 to 20 minutes or until the cheese is melted and the sandwich is hot all the way through. A panino press is also a great way to heat this up.
• Serve on individual plates and enjoy.
• A great sandwich is truly a thing of beauty!

SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES

Steps:

• Position a rack on the top of the oven and preheat to broil.
• Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
• Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
• Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
• Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
• Top with the pickled onions and radishes. Garnish with cilantro and enjoy!

GRILLED VEGETABLE HERO

Steps:

• Prepare barbecue (medium-high heat). Arrange zucchini, bell pepper and tomato on rimmed baking sheet. Whisk dressing and chopped basil in medium bowl to blend. Brush cut side of each roll with 1/2 tablespoon dressing mixture. Brush vegetables with remaining dressing mixture and sprinkle with salt and pepper. Grill cut side of rolls until toasted, about 1 minute. Place rolls, cut side up, on plates. Grill vegetables until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on baking sheet, about 10 minutes.
• Arrange warm vegetables on roll bottoms. Cover each with 2 slices cheese, 4 whole basil leaves and top of roll.

GRILLED EGGPLANT PARMIGIANA HEROS

Steps:

• Make tomato sauce:
• Purée tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Sauté onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese.
• Make sandwiches:
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Brush cut side of rolls with 1 tablespoon oil total.
• Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt.
• Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray.
• Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray.
• Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches.

GRILLED VEGETABLE HERO WITH PICKLED PEPPERS AND PROVOLONE

Steps:

• Heat the grill or a grill pan to medium high. Arrange the zucchini, squash, bell peppers, and onion on a rimmed baking sheet. Whisk the vinegar and olive oil together in a bowl to blend. Brush the cut side of each roll with a small amount of the dressing mixture, then toss the vegetables with the remaining dressing. Season with salt and pepper. Grill the cut side of the rolls until toasted, about 1 minute. Place the rolls cut side up on plates.
• Grill the veggies until tender and lightly charred, turning and brushing occasionally with any dressing mixture left on the baking sheet, about 10 minutes.
• Spread the bottom half of each roll with 1 1/2 tbls. tapenade, and top with warm vegetables. Cover the veggies in each sandwich with 2 slices of cheese, and a quarter of the banana peppers and basil. Finish with an additional drizzle of olive oil and a pinch of salt and pepper.
• Cover each sandwich with the top of roll, and press down gently to marry the flavors. Enjoy!