Ham and Gruyere Sliders

 

Ham and Gruyere Sliders

Ingredients

• 1/2 c. butter

• 1/2 c. mayonnaise

• 1/4 c. Dijon mustard

• 2 T. minced chives

• 2 15 oz. packages Hawaiian slider buns

• 1 lb. very thinly sliced deli ham

• 3/4 lb. Gruyere cheese

Instructions

1. Set out the butter to warm to room temperature. Preheat the oven to 350 degrees. 

2. In a bowl, combine the butter, mayonnaise, mustard and chives, stirring until smooth. 

3. Using a serrated knife, cut the buns in half crosswise. Spread the butter mixture evenly over the bottom halves of the buns. 

4. Shred the cheese. Top the buns evenly with ham and cheese, cover with the bun tops. Wrap the sandwiches in aluminum foil. 

5. Bake the sandwiches for 20 to 25 minutes. Cut apart and serve warm.

No-Boil Macaroni and Cheese

 

No-Boil Macaroni and Cheese

Ingredients

• 1/2 c. butter

• 1/4 c. flour

• 3 c. whole milk

• 2 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 1 lb. elbow macaroni

• 2 c. shredded sharp cheddar cheese

• 1 c. panko breadcrumbs

Instructions

1. Preheat oven to 400 degrees. Warm the milk in the microwave to room temperature.

2. Melt 1/4 c. butter in a large saucepan over medium-high heat. Add flour, cook, whisking constantly for 1 minute. Whisk in the milk and 3 c. lukewarm water. Bring to a boil, reduce heat to a simmer and cook, whisking often, for about 10 minutes. Stir in the salt and pepper. Remove the sauce from the heat.

3. Toss the dry pasta with 1 1/2 c. of the shredded cheese in a 9" x 13" baking dish. Pour the sauce over the pasta and cover with foil. Bake for 20 minutes at 400 degrees.

4. Meanwhile, melt the remaining 1/4 c. butter in a large skillet over medium heat. Add the panko crumbs to the skillet. Season with salt and pepper.

5. Remove the foil from the baking dish. Sprinkle the remaining 1/2 c. cheese over the pasta then sprinkle the panko crumb mixture over the top. Bake until the pasta is tender and the top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

Spicy Ginger Shrimp Cocktail

 

Spicy Ginger Shrimp Cocktail

Ingredients

Cocktail Sauce:

• 1/2 c. chili sauce

• 1/3 c. hot mango chutney

• 2 T. chopped fresh cilantro

• 2 tsp. grated peeled fresh ginger

• Juice of 1/2 lime

Shrimp:

• 1 1/2 limes

• 1/2 c. sliced peeled fresh ginger

• Stems from one bunch of cilantro

• 2 tsp. coriander seeds

• 1 tsp. cumin seeds

• 2 tsp. fennel seeds

• 1 tsp. black peppercorns

• 2 lbs. large shrimp peeled and deveined (tails intact)

Instructions

1. Combine the chili sauce, chutney, cilantro, ginger and lime juice to make the cocktail sauce. Refrigerate for at least 30 minutes.

2. Put 2 quarts cold water into a large pot. Squeeze in the lime juice then add the limes to the pot. Add the ginger, cilantro stems, coriander, fennel, cumin, and peppercorns. Bring to a simmer, cover and cook over low heat for 15 minutes. Add the shrimp, cover and remove from the heat. Let sit until just cooked through, 6 to 7 minutes.

3. Drain the shrimp. Refrigerate immediately. When thoroughly chilled, serve the shrimp with the cocktail sauce.