Pinnie Food

FREEZER BREAKFAST PANINI

Steps:

• Heat a panini press. Butter each piece of bread on one side, reserving 4 tablespoons of the butter. Lay 4 pieces of the bread, buttered-side down, on the panini press. Top with another piece of bread, buttered-side up. Press the bread until golden and slightly flattened, 2 to 3 minutes. Remove and repeat two more times until all the bread is toasted on one side. Set aside.
• Mix together the eggs, half-and-half, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
• Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Spread the ham in the pan and sear until caramelized in spots, flipping once, 2 to 3 minutes total. Remove to a sheet pan and allow to cool.
• Lower the heat to medium and melt the remaining 2 tablespoons butter in the skillet. Scramble the egg mixture until just set, 5 to 7 minutes. Remove the eggs to a sheet pan and spread them out to cool.
• Meanwhile, mix together the mayonnaise, lime juice, 1/2 teaspoon kosher salt and some hot sauce to taste in a small bowl.
• When the all the components have cooled, assemble the sandwiches by spreading all the pieces of the toasted bread with 1 tablespoon of the mayo mix. Next, lay a whole green chile on top of the mayo. Evenly distribute the shaved ham and scrambled eggs on top of the chiles. Top each with two slices of cheese and then the remaining slice of bread.
• Wrap each sandwich individually in foil and place into 2 large resealable plastic bags. Place in the freezer and store up to 1 month.
• To cook: Preheat the oven to 350 degrees F. Remove the sandwiches from the freezer and bake until heated through and the cheese has melted, 20 to 25 minutes.
• Carefully remove from the oven, unwrap and enjoy.

PINNIE

Steps:

• Melt ghee in a heavy pan.
• Add, flour and cook on med/low flame.
• Stir continuously, till medium brown.
• When aroma exudes, and properly browned, take off fire.
• Spread in a large plate.
• Cool till a shade above room temperature.
• Sprinkle cardamom powder and sugar. Mix well.
• Sprinkle milk.
• Mix again and form tight fist shaped pinnies.
• This is done by taking some mixture and pressing in the fist.
• Note: The name pinnie (pindi) comes from its fist shape with the finger markings.
• You may add chopped nuts like almonds, etc. if you like.
• Variations: Urad pinnies may be made by using urad dal flour instead of wheat flour.
• Also add 100 gms. khoya.

CHEESESTEAK PANINI

Steps:

• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the peppers and onion, season with the salt and cook, stirring occasionally, until soft and golden, 8 to 10 minutes.
• Throw the roast beef into the same skillet, breaking it up a little as you go. Add a few dashes of Worcestershire and warm for about a minute or so. Remove from the heat.
• To build: Heat a panini maker (or set a grill pan or skillet over medium-low heat).
• Spread half of the mustard onto a slice of bread and top with 2 slices of provolone. Add half of the beef and veggie mix. Top with half of the Homemade Cheese Sauce and another slice of bread. Spread the top side of the bread with 1 tablespoon of butter. Repeat and build the second sandwich.
• Invert the sandwiches butter-side down on the hot panini maker (or grill pan or skillet). Spread another tablespoon of butter on each of the tops.
• Close the panini maker and grill until the bread is crusty and golden and the cheese is melted, 4 to 5 minutes. (If using a grill pan or skillet, carefully flip the sandwiches halfway through.) Slice in half and enjoy!
• Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

PANINI SANDWICHES

Steps:

• Start heating the grill.
• Place 1 slice of mozzarella on each of 4 slices of bread.
• Place 1 slice of provolone on each of the other 4 slices of bread.
• Top the mozzarella with pepperoni, salami and pepperoncini.
• Top the provolone with turkey, ham and cheddar.
• Place the two halves of the sandwiches together.
• Brush the top of the first sandwich with the melted butter.
• Place the sandwich butter side down on the grill.
• Brush the other side with melted butter.
• Grill till bread is toasted and the cheese has melted.
• Continue with the other sandwiches.
• A George Foreman grill works great with these sandwiches but even a stove top grill would work.