Dino kale with lemon & a quick mayo-based Caesar dressing and turkey breast pounded thin breaded with pistachio-panko Italian-seasoned breadcrumbs on homemade garlic knot buns. It was somehow not too rich or over the top, which was a goddamn miracle
(If you're wondering where the other two cutlets disappeared to, they're in my freezer to fry off tomorrow)
Maybe one of the best garlic breads I've ever made???
Garlic knot buns to use for crispy Caesar chicken sandwiches using my favorite enriched dough (seen here), compound butter (only used 1/3 - 1/2 of the below recipe, just enough to get the cheese to stick), and an Italian cheese blend (this one was mozzarella, provolone, Asiago, and Romano).
Egg-washed and baked @ 375°F for 20 minutes.
Compound Butter:
- 1 tsp garlic powder mixed with 1 tsp water
- 8 garlic cloves, crushed and rough-chopped
- Zest of 2 lemons
- a big handful of Italian parsley
- a big pinch of red pepper flakes
- a handful of pre-grated parm
- 2-3 T olive oil
- 2 sticks (225g) butter, softened but cooler than room temp
Add everything but the butter to a food processor and run until it becomes an even (but still rough) paste consistency. Add the butter and run until smooth and cohesive. Good on nearly everything, but especially rubbed onto fish or under chicken skin before roasting.
Technically it's the first restock day of the week because these ones (ham & sharp cheddar) are for my husband and I still need to make mine (jalapeno sausage) 😅
I didn't do anything to the color here either, my yolks were just extra orange today so both the dough and egg wash were more yellow than usual
NWS is reporting the chance for storms with 75+ mph winds again tonight, so y'all might want to brace/prep for potential power outages
Used for eggplant & ricotta sandwiches 😋 These were great, will probably be my go-to for sub rolls from now on
Homemade bolillos
Basil aioli
Whole milk ricotta
Extra-virgin olive oil & black pepper
Mixed greens
Pistachio crusted eggplant
Slow-roasted red sauce
(Side of Caesar flavored chips)
My mom is doing a road trip along 66 next month and wants to meet up halfway through for dinner. She suggested Cattlemen's but I vetoed that because I've had horrible experiences there. Are there any old school/historic restaurants in OKC that are actually good? My first choice is Florence's, but I'm not sure if they'll be open when they're here (might be a Sunday).
ETA: My mom specifically wants to keep the Route 66 vibes going if possible. I like Teller's, but it is very much NOT the vibe.