Italian Hoagie Dip

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

When it come to sandwiches, the Italian hoagie is king of the hill. Italian Hoagie Dip may dethrone the king!!


Italian Hoagie Dip

As summer approaches……OK, not here in the midwest, apparently here we need an Ark and perhaps a parka. So, maybe not a parka, but so far it has been a cool wet spring.

Italian Hoagie Dip

That does not mean that you do not need that “go to” take along food. Enter Italian Hoagie Dip. Cured Italian meats, smoked provolone, tomato, onions, and a touch of spice makes a hoagie you can dip.

Italian Hoagie Dip

I love Italian meats, smoky, spicy, just delicious. Paired with a nice provolone cheese…bellissima! Most grocery stores have an Italian meat variety pack. A selection of meats that pair well together, and are perfect for this recipe.

Italian Hoagie Dip

Tim and I are snackers. We don’t always fix a meal per se, we have snacks or as we like to call it…. grazing. Just grab a little something, no muss, no fuss.

We ate this for several grazing sessions. The longer it sets the better it gets. The dressing, although very simple, infuses the meat with a simple flavor.

Italian Hoagie Dip

A French baguette, sliced and toasted makes the perfect dipping vessel for the Italian Hoagie Dip.

Are you in need of a take along food for your next party, or just in need of a grazing selection at home? Try Italian Hoagie Dip……..deliziosa!!

Italian Hoagie Dip

Italian Hoagie Dip
Author: 
 
Ingredients
  • 1 tablespoon organic apple cider vinegar (I like Bragg’s)
  • ½ tablespoon Italian seasoning
  • 2 tablespoons avocado oil
  • ¼ cup each hot capocollo and hot calabrese,
  • ½ cup each soppressata, and peppered salami
  • ¼ pound smoked provolone cheese
  • 10 cherry tomatoes
  • ¼ cup red onion
  • ¼ cup spinach, shredded
  • 2 tablespoon hot cherry pepper hoagie spread
  • Baguette slices, toasted
  • Fresh basil and parmesan cheese for garnish
Instructions
  1. In a small bowl whisk together the vinegar and Italian; slowly add in the avocado oil, whisking to emulsify. Set aside.
  2. Chop all meats, cheese, tomato and onions into small dice and place in a large bowl.
  3. Pour reserved dressing over the meat mixture, add the cherry pepper spread and toss to combine well. Allow to set for several hours. Before serving mix in the spinach. Garnish with fresh basil and parmesan cheese if desired. Serve with toasted baguette slices.
Notes
Note:Variety packs of Italian meats are available at your local grocery store.

 

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Classic Pimiento Cheese

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Just a few more days and the game of the year will be here! Every game day needs a cheese dip of some type or another. Classic Pimiento Cheese.


Classic Pimiento Cheese

So, I thought making a recipe that was an homage to each team was a fun idea. After a little research, and some serious thought for Atlanta, I chose Classic Pimiento Cheese.

Classic Pimiento Cheese

Never have I had Classic Pimiento Cheese or any other pimiento cheese. Pimiento…….I wasn’t so sure? From bartending for about a thousand years……I’m not kidding,I did…..I do not care for pimento stuffed olives. Thinking of the olives with the pimientos stuffed inside, I couldn’t imagine that Classic Pimiento Cheese would be good at all!! Continue reading “Classic Pimiento Cheese”

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Baked Feta

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly

Sunday Snack day……Baked Feta please!!!


Baked Feta

Let’s have a feta lesson……..
According to Good Housekeeping: Feta, a classic Greek cheese traditionally made from sheep’s or goat’s milk, is now available in a milder, less bitter version made from cow’s milk. But whether you choose a creamy Bulgarian feta or a firmer Greek or American one, the zesty cheese is more than a wonderful addition to vegetable and fruit salads. You can use it in just about any recipe that calls for cheese. Add it to cooked rice or tomato-based pastas; use it as a topping for baked potatoes or as a filling for omelets; crumble it over tomato sandwiches; or simply serve it as a table cheese along with olives, bread, grilled vegetables, and salami.

Baked Feta

Feta that is sold crumbled should be stored in an airtight container and used within a few days. When it’s sold in chunks in vacuum-sealed plastic packages, it should be stored wrapped in plastic or in airtight containers and used within 1 to 2 weeks. Feta that comes immersed in a brine solution of water and salt should be stored in its brine and used within 1 to 2 weeks after opening.

I enjoy the tangy saltiness of feta. I have used it in a variety of different dishes, even pizza. But I wanted to make dip.I didn’t want a mayo or olive oil laden dip, just the cheese please.

Baked Feta

Feta pairs very well with red peppers, and I happen to love roasted red peppers. I buy them already roasted. I, as you who follow my blog know, can have a lazy streak…..especially when you can buy a quality product, and someone else has done the work! Cause let’s be real, roasting red peppers is a big fat mess.

I did get a little fancy making a broth for the cheese to bake in…….I can be fancy sometimes. But the broth is a vegetable broth and there is no shame in just buying it. And truth be told, the only reason I made it was I had some veggies that needed to be used.

Baked Feta

Mirepoix is the fancy French culinary term for a combination of diced carrots, onions and celery sautéed in butter and used as an aromatic base to flavor sauces, soups and stews. Even a small amount can significantly contribute to the overall flavor of a finished dish.

I used olive oil instead but you get the idea. I added some water and oregano, and some lemon zest. Simmered to make a veggie broth.

Baked Feta

I used a cast iron skillet, but any oven proof skillet will do. I just liked the contrast of the white feta and the black skillet. The feta block went into the skillet and I poured just enough of the broth around to cover the bottom of the pan. Top the cheese with the roasted red peppers and baked in a 400* oven for about 10 minutes. Garnished with green onions and serve with pita chips.

I really like the look and taste of the Baked Feta. Pretty enough for a party and rustic enough for just hanging around on a Sunday snack day. Best thing…. this can be reheated in the same skillet, so reserve that broth for a repeat Baked Feta.

Baked Feta

Baked Feta
Author: 
Serves: 6
 
Ingredients
  • Broth
  • 2 sprigs fresh oregano
  • 1 rib celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 1 small white onion, roughly chopped
  • 1 teaspoon freshly grated lemon zest
  • Salt
  • Baked Feta
  • 1 red bell pepper, roasted, diced (I used a jarred roasted red pepper)
  • 1-1/2 block of feta
  • 2 tablespoons green onion, thinly sliced
  • Pita chips to serve
Instructions
  1. Place oregano, celery, carrots, onions, lemon zest, salt to taste, and 3 cups water into a large pot and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat, cover, and let steep for 15 minutes. Strain broth through a fine-mesh sieve into measuring cup, discarding solids. Keep broth warm.
  2. For the baked feta: Preheat the oven to 400°.
  3. Place the feta in a small ovenproof nonstick skillet( I used a cast iron skillet) and top with roasted red peppers. Pour just enough of reserved broth around the feta to cover the bottom of the skillet. Bake until softened, 8–10 minutes.
  4. Garnish with green onions and serve with pita chips.
  5. Serve immediately.

 

It's only fair to share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on Yummly