Category Archives: Lunch

The Califunky Hot Brown

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Submitted by randilicious
Serves 2

Ingredients

5 tbsp canola oil 3 tbsp all-purpose flour
1½ c. milk 6 tbsp Parmesan cheese, freshly grated
3 tbsp sharp cheddar cheese, shredded
 1 egg, beaten
½ tbsp pepper ½ tbsp oregano
1 tsp paprika 1 tsp Old Bay seasoning
1 c. mushrooms, sliced 8 stalks asparagus
1 tomato, thinly sliced 4 slices of bread, toasted
1 avocado leftover turkey slices and/or ¼ lb. pork roast thinly sliced

Directions

  1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux.  Stir in flour to absorb the oil.  Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese.  Stir in the egg to thicken the sauce, but do not allow to boil.  Season with pepper, paprika, & Old Bay seasoning & remove from heat.
  2. In a separate skillet, heat 2 tbsp canola oil.  Saute mushrooms in the oil until soft.
  3. In the same skillet, saute the asparagus.
  4. Preheat the oven broiler.  For each serving, put 2 slices of toast on a broiler-safe dish.  Cover toast with layer of slices of turkey/pork roast & mushrooms.  Smother each serving with sauce.
  5. Place dish in broiler until the top of the sauce in speckled brown & bubbly.  Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
  6. For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky.  Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.

Stromboli

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Submitted by Robb “Movidude74” Johnston
Serves 8-12

Ingredients

1 lb. pizza dough ¼ lb. Swiss cheese
¼ lb. sharp provolone ¼ lb. tavern ham
¼ lb. hard salami ¼ lb. slicing pepperoni
1 egg Italian Seasoning
Flour Sweet or Hot Peppers, drained

Directions

  1. Thaw pizza dough according to directions on package.  Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
  2. Beat one egg & add Italian seasoning to taste.  Brush top of rolled dough.
  3. Layer the deli selections meat, then cheese, then meat, etc.  You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
  4. The peppers are optional.  If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
  5. Roll or fold the layers of food away from you.
  6. Brush on egg mixture on the exposed dough as you go.
  7. Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center.  Coat with egg & flip onto a baking sheet lined with parchment paper.
  8. Coat all remaining surfaces, even if you slop some on the paper.
  9. Cut 3 or 4 slices into the top of the loaf about half way deep.
  10. Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
  11. Let the dish rest a few minutes before serving.  Slide into 1″ wide slices to serve.


Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed.  You can freeze the leftovers and reheat it later.

Brad’s Bachelor Chicken and Rice

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Submitted by Brad Waller
Serves Approximately 4

Ingredients

1 lb. chicken breasts 1 pkg. Chicken Rice-a-Roni
1 tbsp butter 2½ c. water
6 oz. broccoli (1 pkg)

Directions

  1. Dice breasts & prepare to brown in a large skillet.
  2. As you get started, add butter as specified on rice box & prepare as if there was no chicken.
  3. Chop & add broccoli before the boil off step for the rice & cover as per directions on the box.

Cream of Crab Soup

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Submitted by The Crab Place

Ingredients

3 tbsp all-purpose flour 1 oz. dry Hollandaise sauce mix
½ tsp dry mustard 4 c. half and half
¼ c. butter 2 tsp Old Bay seasoning
¼ tsp celery seeds 1 c. whipping cream
1½ tbsp cooking sherry 1 lb. Maryland crab meat

Directions

  1. In a medium bowl, blend flour, Hollandaise sauce mix, & dry mustard with two cups of half and half.
  2. Melt butter over medium heat in a 4 qt. saucepan.  Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency.
  3. As the mixture begins to thicken, add remaining half and half, Old Bay seasoning, celery seeds, & whipping cream.  Heat to simmer, stirring constantly.
  4. Reduce heat to low, add crab meat & sherry.  Stir gently until heated through & serve.
  5. Top each bowl with freshly ground pepper to taste.

Note: Submitted to The Crab Place by Phoebe Ferguson of Crisfield, MD.

Randilicious Chili

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Submitted by randilicious
Serves a lot

Ingredients

1 large onion, finely chopped 4 cloves garlic, minced
1 green bell pepper, finely chopped 1 jalapeno pepper
2 tbsp tomato paste 2 tbsp butter, cut into pieces
¼ c. all-purpose flour 1 tbsp dried oregano, crushed
1 tsp ground cumin 2 tsp crushed red pepper
½ c. chili powder 14.5 oz. diced tomatoes with liquid (1 can)
1 lb lean ground turkey 15.25 oz. kidney beans, drained and rinsed (1 can)
2 tbsp Jack Daniels whiskey salt & ground black pepper to taste

Directions

  1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder.  Set aside.
  2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
  3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chili powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
  4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
  5. Simmer covered at low heat until serving time.