High Flavor, Low Labor_ Reinventing Weeknight Cooking - J. M. Hirsch [50]
Lightly coat the grill or grill pan with cooking spray. Grill the steaks for about 1 minute then flip them and grill for another minute, or until cooked through.
Lay half a cheese slice on each steak. Cover the grill or grill pan, turn off the heat, and let the steaks sit for 1 minute, or until the cheese melts.
To assemble the grinders, set three steaks over the chutney on each roll, then top them with the other half of the roll.
HOW LONG? 20 MINUTES
HOW MUCH? 4 SERVINGS
Open-Faced Tuna and Cheddar Melt
This is what a tuna melt ought to be. Meaty, crunchy, tangy, and cheesy. If open-faced isn’t your style, toss this on a roll or into a pita pocket, or rolled in a flour tortilla. But don’t leave off the cheddar; it completes the over-the-top taste.
4 thick slices rustic multigrain bread
Extra-virgin olive oil
Two 6-ounce cans water-packed tuna, drained
1 small shallot, diced
⅓ cup diced Peppadew peppers (or 1 tablespoon diced jarred jalapeño peppers)
1 celery stalk, diced
2 tablespoons finely chopped fresh cilantro
⅓ cup diced bread-and-butter pickle chips
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
8 slices cheddar cheese
Heat the oven to 450°F.
Arrange the bread on a rimmed baking sheet. Drizzle each slice with olive oil. Toast in the oven until just barely browned, about 5 minutes. Set aside, leaving the oven on.
Meanwhile, in a medium bowl, combine the tuna, shallot, Peppadews, celery, cilantro, and pickles. Mix well.
In a small bowl, whisk together the mustard and mayonnaise, then mix it into the tuna.
Spread a quarter of the tuna salad over each slice of bread, then top each with 2 slices of cheese. Bake for 10 minutes, or until the cheese is melted.
HOW LONG? 20 MINUTES
HOW MUCH? 4 SERVINGS
Red Curry Falafel
Yeah, falafel was one of the first words my son could write, followed closely by sushi and cookies. His last name came later.
These falafel come together in almost no time in the food processor and are quick to pan fry. They also could be baked. If you do, be sure to spritz them on all sides with cooking spray to help them crisp.
4 slices sandwich bread (about 4 ounces)
2 teaspoons Thai red curry paste
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
Grated zest of 1 lemon
2 tablespoons olive oil
15-ounce can chickpeas, drained
2 tablespoons canola or vegetable oil, divided
3 flatbreads, warmed
Smoked paprika
1 avocado, pitted, skinned, and cut into slices
½ cup Greek-style plain yogurt
1 tablespoon chopped fresh dill
1 large tomato, cut into wedges
In a food processor, pulse the bread until it is reduced to fine crumbs. Add the red curry paste, cilantro, parsley, cumin, salt, pepper, lemon zest, and olive oil. Pulse until well combined.
Add the chickpeas and pulse until they are finely chopped but not pureed. Form the mixture into 9 patties.
In a large skillet over medium, heat 1 tablespoon of the oil. Fry half of the patties until the bottoms are lightly browned, 1 to 2 minutes.
Flip the patties and brown on the other side, another 1 to 2 minutes. Transfer to a paper towel-lined plate. Add the remaining oil to the skillet and repeat with the remaining patties.
To serve, arrange 3 falafel on each flatbread. Sprinkle them with paprika, then top them with avocado, yogurt, dill, and tomatoes.
HOW LONG? 15 MINUTES
HOW MUCH? 3 SERVINGS
THAI AIN’T ALL PAD
Thai red curry paste is mildly spicy and deeply flavorful. Add just a teaspoon or two to coconut milk to create easy potato, meat, or vegetable curries. Or thin it with water or chicken broth and marinate shrimp in it.
The paste is a blend of spices, including coriander, lemon grass, black pepper, galangal (a relative of ginger), and cilantro. It