Perfectly Peppered Pita Egg Sandwich

Posted on March 10, 2016 by admin
Perfectly Peppered Pita Egg Sandwich
Yields 12
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Ingredients
  1. 1 lb., 8 oz. bulk breakfast sausage (or bulk sausage of choice)
  2. 4 oz. red bell pepper, diced
  3. 1 lb., 5 oz.* eggs (12 large), beaten
  4. 8 oz. (2 cups) Pepper Jack cheese, shredded
  5. 1 lb., 8 oz. frozen hash brown triangles (12), prepared according to package directions and kept warm
  6. 6 pita breads (12 to 15 oz.), cut in half
Instructions
  1. Cook sausage and red bell peppers in large pan over medium heat, stirring frequently, until sausage is browned and cooked throughout. Drain off fat.
  2. Add eggs. Cook and scramble eggs until eggs are firm throughout with no visible liquid egg remaining
  3. Fold in cheese. Keep warm.
  4. Heat oven to 350° F. Place a hash brown triangle in each pita half. Portion about 2/3 cup egg-sausage mixture into each pita, dividing mixture equally among the pitas.
  5. Wrap sandwiches in foil. Heat sandwiches 15 minutes or until heated throughout. Serve immediately.
Notes
  1. If using frozen or liquid whole egg product.
  2. ©Copyright 2016, American Egg Board
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Whole Roasted Cauliflower with Pine Nuts, Olives & Lemon

Posted on March 2, 2016 by admin

Whole Roasted Cauliflower with Pine Nuts, Olives & Lemon
Serves 2
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Ingredients
  1. 1 whole head cauliflower
  2. 3 tablespoons butter
  3. 1 cup chicken stock
  4. 3 tablespoons toasted pine nuts
  5. 12 Nicoise olives
  6. 1 Lemon, zested
  7. 2 cups mustard greens, chiffonade
  8. 1/2 lemon, juice
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Heat a medium sized pot to medium heat, sear whole cauliflower in butter, rotating until even color all over.
  3. Place pot, uncovered, in oven for 30–45 minutes.
  4. Remove cauliflower from pot and let rest on a separate plate, discard any browned butter left in the pan.
  5. Add chicken stock, pine nuts, olives, lemon zest, mustard greens and cook until wilted.
  6. Check for seasoning and finish with 1/2 squeezed lemon juice.
  7. Serve roasted cauliflower on the bed of mustard greens, and garnish with lemon.
Notes
  1. Recipe by Gavin Kaysen, an All-Clad Chef Ambassador
  2. ®Copyright 2016, All-Clad
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/


Recipe brought to you by Chef Gavin Kaysen an All-Clad Ambassador

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Rosemary-Braised Lamb Shanks

Posted on March 2, 2016 by admin

Rosemary-Braised Lamb Shanks
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Ingredients
  1. 6 meaty lamb shanks
  2. Kosher salt and freshly ground pepper
  3. 2 tablespoons olive oil
  4. 2 onions, chopped
  5. 3 large carrots, chopped
  6. 10 cloves garlic, chopped
  7. 2 cups red wine
  8. 1 (28-ounce) can whole tomatoes with juice
  9. 2 cups chicken stock
  10. 1 cup beef stock
  11. 1 1/2 tablespoons chopped fresh rosemary
  12. 2 teaspoons chopped fresh thyme
Instructions
  1. Heat the olive oil in the 5 QT. braiser over medium-high heat. Add the shanks and cook until evenly browned, about 2 minutes per side. Transfer shanks to a platter.
  2. Return the skillet to medium heat. Add the onions, carrots and garlic. Cook until the onions are browned, 5 - 7 minutes. Increase the heat to high and stir in the wine, scraping the bottom and sides to loosen any browned bits. Bring to a boil and add the tomatoes, chicken stock, beef stock, rosemary and thyme. Return the shanks and juices that have collected to the skillet. Bring to a boil, cover and reduce the heat to low, or place the braiser in a 325°F oven (or a temperature that will just maintain a simmer).
  3. Your Le Creuset cookware gives you two options: cook on the range top or cook in the oven. Whatever method you choose, cook, covered, at a simmer until the meat is tender, about 2 1/2 hours. If you chose the oven method return the pan to the stovetop, remove the cover and increase the heat to medium-high. Cook until the liquid begins to thicken, 20 - 30 minutes. Transfer the shanks to a serving platter and cook the liquid until thick, about 15 minutes. Season to taste with salt and pepper. Pour over the shanks and serve.
Notes
  1. ® Copyright 2015, Courtesy of Le Creuset America
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/

Best made with one of Le Creuset’s Signature 5 Quart Braisers.

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