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Corned Beef Pizza Swirls

CornedBeefPizzaSwirls

Ingredients

  • 2 tsp. granulated sugar
  • 1 tsp. active dry yeast
  • 1 cup warm whole milk (110° to 115°)
  • 1 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 2 tsp. caraway seeds
  • 2½ cups all-purpose flour
  • ¾ lb. thinly sliced corned beef
  • ½ lb. thinly sliced lacy Swiss cheese

Sauce

  • ½ cup mayonnaise
  • 3 Tbsp. finely diced dill pickles
  • 2 Tbsp. ketchup
  • 1 tsp. brown sugar
  • ½ tsp. onion powder
  • ¼ tsp. pepper
  • 2 dashes Louisiana-style hot sauce
  • Dash garlic powder

Directions

  1. Add sugar and yeast to warm milk; let stand 15 minutes. Beat the yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, ½ cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.
  2.  

    Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.

  3.  

    Punch down dough. To assemble the pizza swirls, turn the dough onto a well-floured surface; roll into a 15 x 10-in. rectangle. Arrange corned beef and cheese slices to within ¾ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment paper-lined baking sheet.

  4.  

    Preheat oven to 375°. Cover pizza swirls with greased foil; let stand for 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.

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Corned Beef Hash Pie

CornedBeefHashPie

Ingredients

  • 1¾ cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • ½ cup plus 2 Tbsp. cold unsalted butter, cubed
  • 2 to 4 Tbsp. cold lager beer or beef broth

 

POTATOES

  • 2 medium red potatoes, cut into ¼-in. cubes
  • ½ tsp. kosher salt
  • 3 green onions, chopped
  • 2 Tbsp. unsalted butter, cubed
  • 1 Tbsp. stone-ground Dijon mustard
  • ½ tsp. pepper

PIE

  • ½ lb. thinly sliced corned beef
  • ¼ lb. sliced provolone cheese
  • 1 Tbsp. cold whole milk or heavy whipping cream

Directions

  1. Whisk flour, salt and sugar; cut in butter until the size of small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2.  

    Place potatoes and salt in a saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender, 6-8 minutes. Remove from heat; cool.

  3.  

    Roll dough between two pieces of waxed paper to a ⅛-in.-thick, 12-in.- diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over pastry. Lifting with waxed paper, carefully invert pastry into plate. Remove waxed paper. Trim pastry to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes.

  4.  

    Preheat oven to 400°. Prick bottom and sides of pastry with a fork; line with a double thickness of foil. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly.

  5.  

    To assemble the pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Re-roll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Top pie. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

Homemade Corned Beef

HomemadeCornedBeef

Ingredients

  • 1 gallon water
  • 1½ cups kosher salt
  • ½ cup packed brown sugar
  • ¼ cup mixed pickling spices, divided
  • 4 tsp. pink curing salt (Prague Powder)
  • 4 garlic cloves, minced
  • 2 oven roasting bags
  • 1 fresh beef brisket (4 to 5 lbs.)
  • 2 large carrots, chopped
  • 2 medium onions, chopped
  • 2 celery ribs, chopped

Directions

  1. In a large stockpot, combine water, kosher salt, brown sugar, 2 Tbsp. pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled.
  2.  

    Place one large oven roasting bag inside another. Place brisket inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat the meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce the heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours.

  3.  

    Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. To make ahead, refrigerate meat in cooking liquid several days; reheat in liquid.

Shrimp & Spinach Salad with Hot Bacon Dressing

ShrimpSpinachSalad

Ingredients

  • 1½ lbs. uncooked shrimp (31-40 per lb.), peeled and deveined
  • 1 tsp. Montreal steak seasoning
  • 4 bacon strips, chopped
  • 1 shallot, finely chopped
  • ⅓ cup cider vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • ½ tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 pkg. (10 oz.) fresh spinach
  • ¾ cup roasted sweet red peppers
  • ¼ cup sliced almonds

Directions

  1. Sprinkle shrimp with steak seasoning. On four metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
  2.  

    Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next six ingredients; bring to a boil. Remove from heat.

  3.  

    In a serving bowl, toss spinach and bacon mixture. Layer with the shrimp and pepper slices; top with cooked bacon and almonds.

Pancetta & Mushroom-Stuffed Chicken Breast

PancettaMushroomChicken

Ingredients

  • 4 slices pancetta
  • 1 Tbsp. olive oil
  • 1 shallot, finely chopped
  • ¾ cup chopped fresh mushrooms
  • ¼ tsp. salt, divided
  • ¼ tsp. pepper, divided
  • 4 boneless skinless chicken breast halves (6 oz. each)
  • ½ cup prepared pesto

Directions

  1.  Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
  2.  

    In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in the mushrooms; cook until tender, 1-2 minutes. Add ⅛ tsp. salt and ⅛ tsp. pepper.

  3.  

    Pound chicken breasts with a meat mallet to ¼-in. thickness. Spread each with 2 Tbsp. pesto; layer with one slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing the filling; secure with toothpicks. Sprinkle with remaining salt and pepper.

  4.  

    Transfer to a greased 13×9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks.

Thai Chicken Chili

ThaiChickenChili

Ingredients

  • 2 Tbsp. sesame oil
  • 1 lb. boneless skinless chicken thighs, cut into 1-in. pieces
  • 1 medium carrot, diced
  • 1 celery rib, chopped
  • 1 tsp. minced fresh gingerroot
  • 1 large garlic clove, minced
  • 1 can (28 oz.) diced tomatoes
  • 1 can (13.66 oz.) light coconut milk
  • 1 Tbsp. red curry paste
  • ¾ tsp. salt¼ tsp. pepper
  • 1 cup frozen shelled edamame, thawed
  • 2 cups fresh baby spinach
  • 1 green onion, minced
  • ½ tsp. grated lemon zest
  • Fresh cilantro leaves
  • Dry roasted peanuts

Directions

  1. In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more.
  2.  

    Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Add the edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach is wilted. Remove from heat; top with cilantro and peanuts.

 

Chocolate – Cherry Stromboli

chocolatecherrystromboli

Ingredients

  • 4 cups all-purpose flour
  • 1 pkg. (¼ oz.) quick-rise yeast
  • 1 tsp. salt
  • 1 cup warm water (120° to 130°)
  • 3 Tbsp. canola oil
  • 2 Tbsp. honey
  • 1 large egg, room temperature, lightly beaten
  • 1 tsp. lemon juice
  • 8 oz. finely chopped bittersweet chocolate, divided
  • ½ cup dried cherries, chopped
  • 2 Tbsp. coarse sugar

Directions

  1. Whisk 3 cups flour, yeast and salt. In another bowl, mix water, oil and honey. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2.  

    Turn dough onto a floured surface; knead until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic and let rise in a warm place until doubled, about 30 minutes.

  3.  

    Preheat oven to 400°. Press dough into a greased 15 x 10 x 1-in. baking pan. Whisk egg with lemon juice; brush dough with half of egg wash. Sprinkle half of chocolate evenly over dough; top with cherries. Fold long sides of dough over chocolate and cherries, overlapping edges, and leaving ends open. Brush with remaining egg wash. Sprinkle with coarse sugar. Bake on lowest oven rack until bread sounds hollow when tapped, about 20 minutes. Cool on wire rack.

  4.  

    Meanwhile, in a microwave, melt remaining chocolate. Drizzle over cooled bread.