Grilled Chicken and Tapenade Sandwich

Ingredients
1 1/2 cups diced seeded tomato
2 tablespoons finely chopped pitted kalamata olives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
5 teaspoons extravirgin olive oil, divided
1 pound skinless, boneless chicken breast
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
Cooking spray
1/4 cup (1 ounce) crumbled feta cheese
4 (2-ounce) ciabatta sandwich rolls, halved

Preparation
Combine first 7 ingredients in a small bowl. Add 2 teaspoons oil; toss gently to combine. Let stand 15 minutes.
Prepare grill.
Brush chicken evenly with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Remove from grill. Let stand 5 minutes before slicing thinly.
Add cheese and remaining 1/4 teaspoon salt to tomato mixture; stir gently to combine. Arrange sliced chicken evenly on bottom halves of rolls. Top each serving with one-fourth of tomato mixture, and cover with top halves

Pulled Pork and Spicy Slaw

Ingredients

For the Pork:
6 tablespoons paprika
3 tablespoons granulated sugar
Scant tablespoon onion powder
Kosher salt and coarsely ground pepper
1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
12 soft hamburger buns, split
Coleslaw, for serving

For the Barbecue Sauce:
2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup granulated sugar
Freshly ground pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup

Directions

If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.

Rub the pork

Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)

Prepare the wood chips

Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.

Light the grill

Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimneystarter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.

Cook the pork.

Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.

Feed the grill

As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.

Make the sauce

Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.

Shred the pork

Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.

Make the sandwiches

Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!



Spicy Horseradish Cole Slaw



Ingredients
5 cups shredded green cabbage
5 cups shredded red cabbage
2 cups shredded carrots
1/4 cup finely sliced green onions
2 Granny Smith apples, cored, cut into 1/4-inch cubes
2 teaspoons lemon juice
1/2 cup cider vinegar
1/4 cup plus 1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup mayonnaise
1/4 cup sour cream
6 tablespoons freshly grated horseradish, or 3 tablespoons prepared horseradish
1 tablespoon Creole mustard or other coarse-grained mustard

Directions

Combine the green and red cabbages, carrots, and green onions in a large mixing bowl. In a small bowl, toss the cubed apples with the lemon juice and add to the cabbage mixture.

In a small mixing bowl, combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.

In a small bowl, combine the mayonnaise, sour cream, horseradish, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving.

All Night Jewish BBQ Brisket Sandwich

BBQ Beef Brisket
brisket
garlic powder
salt and pepper

Preheat oven to 225. Sprinkle garlic powder, salt and pepper all over the brisket and put in baking dish. Bake for 12 hours. When serving, you can slice meat and serve with your favorite BBQ sides, or put the meat in the below BBQ sauce and serve as a sandwich (toasted roll, raw sliced onion, pickles).

Ancho Barbecue Sauce
3 dried ancho chiles, stemmed and seeded
1 tablespoon olive oil
2 cups diced onion
7 cloves garlic, minced
1 cup ketchup
1/2 cup Worcestershire sauce
1/3 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup lemon juice
1-1/2 tablespoons mustard
2 teaspoons salt, or to taste

Soak the anchos in hot water for 30 minutes or until soft. In a large, heavy saucepan, heat the oil over medium heat and add the onion and garlic. Saute for 3 minutes, or until they begin to wilt. Add the ketchup and anchos and saute for 4 minutes. Add all of the remaining ingredients and simmer gently for 30 to 40 minutes, stirring frequently. Remove the mixture from the heat and allow to cool. Place in a blender or food processor and puree. Serve immediately, or store in the refrigerator in a sealed container for up to 3 weeks. Reheat before serving.

Strawberry Picnic Pies

Ingredients:

1 recipe sweet butter pie dough (see below if needed)

3 c. fresh strawberries, hulled and quartered

2 Tbsp granulated sugar

2 tsp fresh lemon juice

powdered sugar for dusting



2 large eggs, lightly beaten

Turbinado sugar for sprinkling



Directions

-Preheat oven to 400 degrees and line baking sheets with parchment.

-In medium bowl, combine strawberries, granulated sugar and lemon juice and set aside.

-Turn dough out onto a powdered sugar-dusted work surface and cut pie dough in half (rewrap other half and place back in fridge to stay cold).

-Roll one half of pie dough out about 1/8 in thickness. Using round pastry cutter (or trace knife around small plate), cut out about 5-6 inch rounds.

-Place round onto baking sheet and place about 2-3 Tbsp strawberry mixture into center.

-Using pastry brush dipped in a small amount of egg, brush the edge of half of the round.

-Fold dry edge onto egg brushed half, forming semicircle shape, and press edges together to seal with the tines of a fork.

-Brush the top of the pie with egg mixture and sprinkle with sugar.

-Use a small knife to make a 1 inch slit in the top of the pie for steam to escape.

-Repeat with remaining pastry dough.

-Place in oven and bake until tops are beginning to turn golden brown, about 20 minutes.

-Let cool on sheets for 7-10 mins and then transfer to wire rack to cool completely.

-Serve warm or at room temperature.

Makes 10-12

Sweet Butter Pie Dough



Ingredients:

2 1/2 c. unbleached all-purpose flour

2 Tbsp sugar

1/2 tsp salt

2 tsp lemon zest

2 sticks (1 c.) cold unsalted butter, cut into 1/4 in pieces

1/2 tsp vanilla extract

6-8 Tbsp cold buttermilk (whole milk with a dash of fresh lemon juice can be subbed)

powdered sugar for dusting



Directions:

-In small bowl, combine vanilla and buttermilk, stir to combine and set aside.

-In large bowl, add flour, sugar, salt, and lemon zest and whisk to combine.

-Use pastry cutter or two knives to cut butter into flour mixture until resembles course meal or just until all pieces are less than pea-sized.

-Add buttermilk mixture and stir in until dough comes together.

-Transfer dough to powdered sugar-dusted work surface and shape into flat disk.

-Wrap disk tightly in plastic wrap and refrigerate at least one hour.

Triple chocolate cookie dough Oreo fudge brownies with caramel fudge sauce

Triple chocolate fudge brownies:
3 Sticks of Real Butter.
12 Ounces Best Quality Available Bittersweet Chocolate.
6 Large Eggs.
1 and 3/4 Cups of Super Fine White Sugar. , Yes buy the superfine sugar.
1 and 1/2 Cups of All Purpose Flour plus 2 Tablespoons on the side.
1 Teaspoon Salt.
1/2 Cup of White Chocolate Chips.
1/2 Cup of Semi Sweet Chocolate Chips.
2 Tablespoons Confectioners Sugar for a garnish for top of brownies.
1 Teaspoon Baking Powder.
2 cups crushed oreos

1 large tube pre-made chocolate chip cookie dough
1/2 gallon your favorite ice cream (CHERRY GARCIA)

13X9X2 inch deep baking pan sprayed lightly with Pam and lined with cookie dough.

You will want to start by preheating your oven to 350 degrees.

Melt the butter and the bitter chocolate in a heavy pan over low heat.

In a large mixing bowl beat together the fine sugar, eggs and vanilla extract.

Allow the chocolate mixture to cool to room temperature and then stir in the sugar , egg and vanilla extract mixture. Now mix in the flour , salt and baking powder.

Place all your chocolate chips into a mixing bowl and pour the two tablespoons of flour in. Shake to coat well (This keeps them from going to the bottom of the pan.) and stir your chocolate chips and oreos into the chocolate mixture.

Bake for 25 minutes in the 350 degree oven and take them out of the oven. Just be sure that oven is pre heated before the brownies go in the oven.Remember the difference between gooey brownies which you want and dry brownies is only a few minutes so keep a eye on both the amount of cooking time and those brownies. Do Not Over Cook These Brownies. cool for a min of 6 hours cut and serve with caramel fudge sauce



caramel fudge sauce:
Ingredients
1 cup sugar
1 tablespoon corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain sea salt
1 teaspoon pure vanilla extract

Directions
1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened. Place your candy thermometer into the pot taking care that it is tip in immersed into the sugar mixture.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.

Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.

Spaghetti alla Carbonara

Ingredients
1 pound spaghetti
4 eggs
1 teaspoon black pepper
3 teaspoons Pecorino Romano, plus extra, for serving
2 teaspoons cream, optional
3 teaspoons extra-virgin olive oil
3 slices pancetta

Directions

Boil the spaghetti in salted water until it is al dente. Drain and set aside.

Beat the eggs. Add the black pepper and cheese to the beaten eggs. Set aside. Add cream to this mixture, if desired, for a creamier dish.

Put the oil in a saucepan with the pancetta, and saute for 5 minutes. Add the spaghetti into the pan and saute for another 3 minutes.

Turn off the flame (this is important) and add the egg and cheese mixture to the pasta and mix. Serve with additional Pecorino Romano on top.

Spaghetti with Shrimp, Clams and White Wine

Ingredients
1 pound spaghetti pasta
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.

Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.