Streets Law

View Original

Recipes for your weekend

Nydia Streets

Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

August starts tomorrow and with it, National Sandwich Month! Here are some tasty takes on the classic staple for your weekend.

  • Firecracker Shrimp Roll with Crab Aioli (found on Allrecipes.com)

Ingredients

For the Crab Aioli:

  • 1 cup mayonnaise

  • 1 cup lump crabmeat

  • 2 cloves garlic, finely crushed

  • salt to taste

  • 1 pinch cayenne pepper

  • 1/4 teaspoon Worcestershire sauce

  • 1 teaspoon fresh lemon juice

  • 1 tablespoon chopped fresh tarragon

  • 2 pounds shrimp, peeled and deveined

    For the Soak:

  • 1 cup buttermilk

  • 2 teaspoons hot sauce

  • 1 teaspoon ground chipotle pepper

  • 2 teaspoons cayenne pepper

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons kosher salt

  • For the Breading:

  • 1 cup all-purpose flour

  • 1/3 cup cornmeal

  • 2 teaspoons paprika

  • 2 teaspoons kosher salt

  • 6 soft sandwich rolls

  • 2 cups thinly sliced romaine lettuce

  • canola oil for frying

  • 1 pinch cayenne pepper

Preparation

  • Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.

  • Remove tails from shrimp and keep chilled until ready to use.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.

  • Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.

  • Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.

  • Toast rolls in the preheated oven until crisp, 7 to 10 minutes.

  • Soak shrimp in the buttermilk mixture for about 5 minutes.

  • Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.

  • Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

  • Hot Buffalo Chicken, Bacon and Cheese Sandwich (found on Allrecipes.com)

Ingredients

  • 6 slices Pork, cured, bacon, raw

  • ½ cup Salad dressing, mayonnaise, soybean oil, with salt

  • ¼ cup Cream, sour, cultured

  • 2 tablespoons buffalo wing sauce

  • 1 loaf Bread, italian

  • 3 cups Chicken, broilers or fryers, meat and skin, cooked, roasted

  • 8 slices Monterey Jack Cheese+Jalapeno Pepper

  • ¼ cup Red Bell Peppers Roasted in Brine

Preparation

  • Preheat an oven to 325 degrees F (165 degrees C).

  • Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon slices on a paper towel-lined plate.

  • Combine the mayonnaise, sour cream, and hot sauce in a small bowl. Spread both halves of the bread with the mayonnaise mixture. Place chicken on bottom half of bread; layer bacon and cheese on top of chicken. Fold the top half of the bread over the bottom, and wrap with foil.

  • Bake for 20 to 25 minutes. Add a layer of red pepper slices on top of the bacon and cheese, if desired. Cut into slices, and serve.

  • Vegetarian St. Patty Melt (found on Allrecipes.com)

Ingredients

  • 1 bunch Kale, raw

  • 1 bunch Mustard greens, raw

  • 10 tablespoons Butter, with salt

  • 2 cloves Garlic, raw

  • ¾ cup Onions, spring or scallions (includes tops and bulb), raw

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, red or cayenne

  • 2 tablespoons White Rice Vinegar

  • 8 thick slices French bread

  • 1 (8 ounce) package white Cheddar cheese

Preparation

  • Remove tender, leafy parts of kale and mustard greens from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly.

  • Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled.

  • While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.

  • Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar.

  • Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes.

  • Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.

Enjoy your weekend!