Miscellaneous Weekend Reviews (4/28-30)

[MISSINDI]

Got a few new recipes in this weekend that will be worth repeating:

Cobb Salad Panini - Tyler Florence. Very simple to make and relatively healthy, packed with veggie goodness. Yum.

Grilled Peanut Butter, Jelly & Banana Sandwiches - Tyler Florence. Love sweet paninis and this one is no exception.

Watermelon and Rose Sangria - BBC Good Food. Deliciously refreshing, a great Spring/Summer cocktail.

Italian Breaded Baked Fish - Penzeys catalog. I love that it bakes, instead of fries. Delicious.

Grilled White Pizza - Bobby Flay. Easy to make, although stretching out the dough and getting it on the grill was fun challenge. ;)

Open Faced PLTs - Giada DeLaurentiis. Simple, crisp flavors - delish.

[LakeMartinGal]

Hi, Missindi --

Could you post the Cobb Salad recipe? It sounds like something great for the summer... :)

TIA

[lindaofthelakes]

Two winners this weekend from Cooks illustrated March-April 06:

Great Glazed Pork Chops - Not low cal (with the glazing) but very yummy and easy

Better Pan-Roasted Broccoli - Steamed Broccoli is my fall-back side so we have it A LOT. This was a much tastier alternative (and not much more effort!). i just made the plain version but will be trying the Spicy Southeast Asian and Lemon Browned Butter options too. Definitely going to be part of our repertoire.

Both of these were quite easy and quick also.

[MISSINDI]

Hi, Missindi --

Could you post the Cobb Salad recipe? It sounds like something great for the summer... :)

TIA

Sure thing - here you go:

Cobb Salad Panini
Courtesy of Tyler Florence on Food 911
1 head romaine lettuce
2 tomatoes, seeded
1 avocado
1/2 pound turkey breast
8 slices bacon, cooked
1/2 pound bleu cheese
4 hard cooked eggs, shelled and sliced
1 tablespoon chopped parsley leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
4 ciabatta rolls or a baguette

Chop the lettuce, tomatoes, avocado, turkey, bacon, cheese, and eggs into 1/2-inch pieces and put them into a large bowl. Add the parsley, lemon juice, 3 tablespoons olive oil, and season with salt and pepper; mix well to coat all the ingredients.

Slice the rolls horizontally. Drizzle a small amount of olive oil on each of the cut sides. On the 4 bottoms place about 1/2 cup of the chopped salad and spread it out evenly. Put the tops on and gently press each sandwich to flatten it slightly; drizzle lightly with olive oil.

Place each sandwich on a preheated panini press and grill until the bread is toasted and the cheese begins to melt, about 5 minutes. Alternately, preheat a dry cast iron or non-stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately.