DM Flavors Recipe of the Month: Garlic Infused Roast Beef Grilled Cheese with Balsamic Caramelized Onions

Garlic Infused Roast Beef Grilled Cheese Sandwich with Balsamic Caramelized Onions

• 1 bulb garlic
• Kosher salt
• Fresh ground black pepper
• Sour Dough Bread (or your favorite artisan bread)
• 1/2 sliced melting cheese (Havarti, Brie, Swiss etc.)
• 3 pounds top round beef roast
• 3 large yellow onions
•  ½ Tablespoon sugar
• Olive Oil
• 1/8 cup Balsamic vinegar
• ½ stick butter, melted

Break garlic bulb into cloves without removing skin on each clove. Get a dry sauté pan hot, add cloves of garlic and toss (sauté) until small brown spots appear on all sides of the skin of the cloves of garlic. Remove from pan and let cool. Once cool enough to handle, remove skins and stem top.
Prepare beef by tying into a roast. With a small, narrow paring knife, cut slits into beef half way into the roast. Stuff toasted garlic clove into slit into center of roast. Do this as often as you like as there is NEVER enough garlic in my opinion. Reserve about 6 cloves. On a cutting board, press garlic cloves, with side of knife, into the board making a paste. Add some salt to help grind this into a fine paste. Add salt and pepper and a little olive oil to the garlic paste and once smooth, rub this paste into the beef roast covering well. In a lightly oiled sauté pan big enough to fit the roast, bring pan to smoking hot and add roast searing all sides. This will seal the slits where the garlic was pressed into the roast keeping the roast moist while cooking. Place roast in a preheated oven at 250f and cook until 130f internal temperature is achieved. A 3 pound roast takes about 1 hour and 45 minutes. Remove roast and let cool. It is even better as leftovers the next day. Once ready for sandwiches, slice very thin.

While roast is cooking, prepare caramelized onions by removing skin and stem and cutting onion in half through the stem. Place flat on cutting board. Slice the onions into 1/8 inch slices. Be consistent to ensure even cooking times of onion slices. Place enough olive oil in a sauté pan to just barely cover surface. Get pan hot and add sliced onions. Toss onions to coat with oil and let sit on medium heat until they start to brown. Toss onions and let sit until that side starts to brown. Lower heat to low-medium. The objective is to get the onions golden brown without burning the edges. If the edges get burned, remove the burnt onions. Once onions start to get evenly brown, start mixing the onions with a wooden spoon until even golden brown color is achieved. This may take a half hour or more. Once a nice golden brown, add the sugar to the onions and mix well until nicely darkened and evenly caramelized. Add the balsamic to the pan and mix well into the onions until the bottom of the pan is dried. Remove from heat and let cool.

Prepare grill for making sandwiches by getting grill hot and oil grates. This can also be done in a sauté pan, George Foreman or Panini grill. Melt butter on a bowl in the microwave. Brush your bread on one side with the butter and place butter-side down on plate. Place 2 slices of cheese on dry side of bread, sliced roast beef, spread on desired amount of caramelized onions and top with 2 more slices of cheese. Place dry side of second slice of bread down on cheese. Place sandwich on grill until the grates are browned into bread and cheese melts. Turn sandwich over and do the same on that side. Remove from grill and let sit until cool enough to handle.

Makes about 6-8 sandwiches depending on bread size.

DMFlavors.com Recipe of the Month: Peach Cobbler French Toast

Peach Cobbler French Toast

French Toast

• 1 Loaf French Bread - Cut Into 20 - 1" Slices
• 1 Can Peach Pie Filling
• 1 Small Can Sliced or Diced Peaches -- Drained
• 8 Whole Eggs -- Beaten
• 2 Cups Milk, 2% Lowfat
• 2 teaspoons Vanilla Extract
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon ground Nutmeg

Topping

• 1 Cup Brown Sugar
• 1 Cup Pecans -- Chopped
• 1/2 Cup Butter -- cubed
• 2 Tablespoons Corn Syrup, Light
• 1/2 Cup Oatmeal - Optional

Do not preheat the oven at this time the dish needs to soak up the eggs before baking
Grease or spray with "Pam" a 9"x 13" baking dish
Arrange 10 slices of bread in the pan
Mix with peach pie filling with the drained peaches. Spread on top of the bread and top with the remaining bread
Mix the eggs, milk, vanilla, cinnamon and nutmeg together and pour over the bread and peaches.
Cover and refrigerate overnight - 3 hours minimum
When ready to bake - Preheat oven to 350F and remove the dish from the refrigerator 30 minutes before baking
Mix together the topping ingredients and sprinkle over the french toast
Bake uncovered for 30 - 40 minutes until a knife inserted slightly off center comes out clean. Remember the filling will look wet, the egg mixture will look eggy and then it isn't ready. I start checking at about 25 minutes.
Let the French Toast sit 10 minutes before cutting.
If you have a sweet tooth you can serve Maple Syrup on the side.

DMFlavors.com Recipe of the Month: Cherry "Pesto" Quinoa Salad

Cherry “Pesto” Quinoa Salad (Vegetarian)

• 3 ½ cups cooked quinoa, keep warm
• 2 cups chopped spinach
• 2/3 cup chopped, toasted walnuts
• 1 ½ cups fresh, sweet, pitted cherries
• ½ cup olive oil
• ¼ cup white vinegar
• Salt & pepper to taste
• 1 tablespoon chopped basil
• 3 ounces crumbled goat cheese

Combine warm quinoa, spinach and most of the walnuts in a large bowl and toss, allow spinach to wilt slightly.
Make dressing by combining 1/3 cherries, olive oil, vinegar, ¼ teaspoon of salt in a blender and process until smooth.
Cut remaining cherries in half. Stir most of them into quinoa. Salt & pepper to taste.
Place in serving bowl and top with additional cherries, walnuts, basil and goat cheese.
Omit cheese for vegan.

DMFlavors.com Recipe of the Month: Mashed Potato Doughnute with Salty Caramel Glaze

http://www.dmflavors.com/recipe_of_the_month.htm?p=11602,607557

Recipe of the Month

Mashed Potato Doughnuts with Salty Caramel Glaze

DOUGHNUTS:

• 2 1/2 Russet potatoes (Approximately 1 1/2- 1 3/4 Cup mashed potatoes)
• 1 1/3 Cups 
• 1 Tablespoon Orange Zest (zest of 2 Oranges)
• 3/4 Cup Whole Milk
• 1/2 teaspoon whole cloves
• 1/2 teaspoon grated nutmeg
• 3 1/2 Tablespoons Shortening, vegetable
• 2 Large Eggs
• 3 1/2 Cups Flour, all-purpose
• 4 teaspoons Baking powder
• 1 teaspoon Salt
• As Needed Vegetable Oil for frying

SALTY CARAMEL GLAZE:

• 1 Cup Sugar, granulated white
• 1/4 Cup water
• 1 Cup Heavy Cream
• 1 teaspoon Salt

Peel russet potatoes, cut into quarters. Boil potatoes unsalted water until knife tender, drain well and mash by hand.
In a large mixing bowl, combine by hand, mashed potatoes, sugar and orange zest. Set aside.
In a small saucepan, over low heat, simmer milk, cloves, nutmeg and shortening. Allow to steep for at least 10 minutes. Strain and discard cloves.
Whisk eggs, then slowly whisk in the steeped milk to the eggs.
Pour milk mixture into the potato mixture and stir gently to combine.
In a medium bowl sift together flour, baking powder, and salt.
Stir in by hand the flour mix to potato mix until dry is just combined.
Cover the bowl with plastic wrap. Let dough rest for 1 hour.
Dust your hands lightly with flour; turn dough out onto a floured surface.
Roll dough to 1/3 inch thickness,cut doughnuts and deep fry in a 350-360F oil for 3-4 minutes, turning at least once for even browning.*
Using a slotted spoon, transfer doughnuts to a paper towel lined tray to drain and cool.
*Doughnuts will float up sometime during frying, turn over to check browness.

SALTY CARAMEL GLAZE
In a medium saucepan place the water. Sprinkle sugar evenly into the water and place over medium heat, melt sugar. Heat until golden brown
While sugar is cooking, in a small saucepan, bring cream to a gentle simmer.
Slowly pour cream into sugar until combined. CAUTION: hot sugar will froth upwards.
Whisk in the salt. Cool to room temperature. Reserve.

TO GLAZE DOUGHNUT**:
Place parchment or wax paper onto a sheet pan, place cooling rack over it.
Hand dip or drizzle with salty caramel glaze and serve.
** Serving suggestions: Sprinkle with cinnamon sugar instead of glaze

DMFlavors.com Recipe of the Month: Meatball Panini Melts With Caramelized Balsamic Onions

Recipe of the Month

Meatball Panini Melts With Caramelized Balsamic Onions

For the Caramelized Onions

• 1 Large Spanish Onion -- sliced 1/4" thick
• 2 Tablespoons Olive Oil
• 1 Tablespoon Brown Sugar
• 2 Tablespoons Balsamic Vinegar
• Salt & Pepper -- To Taste

For the Meatballs

• 1 1/2 Pounds Meatloaf Mix (pork, Veal & Beef) or any combination or just beef
• 1/2 Cup Fresh Bread Crumbs
• 1/4 Cup Milk
• 2 Cloves Garlic -- Minced
• 3 Tablespoons Onion -- Minced
• 1/2 Cup Parmesan Cheese -- Grated
• 1 Teaspoon Oregano - Dried
• 1 Teaspoon Basil Leaves
• 3 Tablespoons Parsley - Flat Leave/italian -- Chopped
• Salt and Pepper -- To taste

For Sandwiches

• 1 Loaf Italian Bread - the Wide Kind (12 Slices ) -- sliced 3/4-inch thick
• 12 Slices Provolone Cheese (not Smoked)
• 12 Slices Deli Mozzarella or Presliced Sargento in the Refrigerator Section
• 1 Teaspoon Garlic Powder
• 4 Tablespoons Olive Oil

For the Onions
In a large skillet,over medium-high heat, heat the olive oil . Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
Lower the heat to low/medium low. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
Stir in the Balsamic Vinegar and adjust the salt and pepper and sweetness if desired
For the Meatballs
Soak the bread crumbs in the milk for 5 minutes. After 5 minutes squeeze the extra milk from the crumbs and add to the meat mixture.
In a large bowl mix the meat, garlic, onion, Parmesan Cheese, Oregano, Basil, parsley and soaked bread crumbs.
Salt and pepper to taste. Heat a small amount of the mixture in a fry pan or microwave to taste the salt and pepper levels. The parmesan cheese can be salty so use caution with the salt addition until you taste it.
Form the meat mixture into 6 oblong patties similar in shape to the bread. Indent the center for a more even cooking process.
On a grill or grill pan cook the patties in batches if necessary for 4-5 minutes on each side.
To assemble and cook the Panini
Mix the garlic powder and olive oil together
Brush one side of the bread with the oil.
With the oiled sides out layer one slice of mozzarella and one slice of provolone the patty and the onions. Add another slice of each cheese and another slice of bread. Press down lightly.
Using a panini press or grill or skillet brown each side until golden brown. If you don't have a press, place a piece of foil on the sandwich and weigh with a heavy pan

DMFlavors.com Recipe of the Month: Curry Spiced (not spicy!) Shrimp

Curry Spiced (not spicy) Shrimp

• 3 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon fenugreek seed
• 1 teaspoon fennel seed
• 1 teaspoon mustard seed
• 6 each cloves
• 2 tablespoons turmeric
• To taste red pepper, ground
• 10 leaves curry leaves, fried in vegetable oil (see below)
• 1 teaspoon black peppercorns
• 1 teaspoon Fish Sauce
• 1 teaspoon sugar
• 1 pound 16-20 Shrimp, peeled and deveined
• 2 cups cooked Jasmine rice
• 2 tablespoons vegetable oil
• 6 ounces coconut milk, canned

Place coriander, cumin, fenugreek, fennel, mustard, peppercorns and cloves in a dry heavy skillet over medium heat. Toast spices, stirring occasionally, until they turn dark, not burnt, about 12 minutes. If heat is too high, outside of seeds will burn before they get cooked inside. Cool completely.
In a frying pan with about 1/8 of an inch of hot vegetable (just starting to smoke) oil at medium high heat, carefully drop curry leaves into oil and stand back as leaves may splatter oil. Cook leaves until browned all over and remove to drain on a paper towel.
Grind seeds and leaves to a powder in a cuisinart or spice grinder or coffee mill (be sure that the grinder is dedicated to spices as the oils from the seeds may leave residue). Mix in turmeric. If using red pepper, add at this point.
Add 2 tablespoons of the spice mixture to the peeled and deveined shrimp and marinade for 1/2 hour.
Meanwhile, in a saute pan, add the 2 tablespoons of vegetable oil and the remaining spices. Heta on med/high with stirring. Heat until very fragrant but do not burn.
Add shrimp and cook until just starting to turn orange (do not fully cook shrimp) and spices coat the shrimp, about 2 minutes.
Remove shrimp from pan and place on a plate. Add coconut milk, fish sauce and sugar to pan. With constant stirring, cook until sugar is well blended and dissolved and sauce is bubbly and beginning to thicken. About 12 minutes total. Taste and adjust seasoning if necessary.
Add shrimp to pan and continue cooking until a nice yellow colored sauce is produced, about 4-5 minutes. Do not overcook shrimp.
Remove from heat and serve shrimp over cooked rice or noodles. Adjust heat by adding red pepper if necessary.
*We recommend doubling the spices in this recipe and reserving the spice blend for other curry dishes. Keep in an airtight container in the freezer for up to 3 months.

DMFlavors.com Recipe of the Month: Curry Spiced (not spicy!) Shrimp

• 3 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon fenugreek seed
• 1 teaspoon fennel seed
• 1 teaspoon mustard seed
• 6 each cloves
• 2 tablespoons turmeric
• To taste red pepper, ground
• 10 leaves curry leaves, fried in vegetable oil (see below)
• 1 teaspoon black peppercorns
• 1 teaspoon Fish Sauce
• 1 teaspoon sugar
• 1 pound 16-20 Shrimp, peeled and deveined
• 2 cups cooked Jasmine rice
• 2 tablespoons vegetable oil
• 6 ounces coconut milk, canned

Place coriander, cumin, fenugreek, fennel, mustard, peppercorns and cloves in a dry heavy skillet over medium heat. Toast spices, stirring occasionally, until they turn dark, not burnt, about 12 minutes. If heat is too high, outside of seeds will burn before they get cooked inside. Cool completely.

In a frying pan with about 1/8 of an inch of hot vegetable (just starting to smoke) oil at medium high heat, carefully drop curry leaves into oil and stand back as leaves may splatter oil. Cook leaves until browned all over and remove to drain on a paper towel.

Grind seeds and leaves to a powder in a cuisinart or spice grinder or coffee mill (be sure that the grinder is dedicated to spices as the oils from the seeds may leave residue). Mix in turmeric. If using red pepper, add at this point.

Add 2 tablespoons of the spice mixture to the peeled and deveined shrimp and marinade for 1/2 hour.

Meanwhile, in a saute pan, add the 2 tablespoons of vegetable oil and the remaining spices. Heta on med/high with stirring. Heat until very fragrant but do not burn.

Add shrimp and cook until just starting to turn orange (do not fully cook shrimp) and spices coat the shrimp, about 2 minutes.

Remove shrimp from pan and place on a plate. Add coconut milk, fish sauce and sugar to pan. With constant stirring, cook until sugar is well blended and dissolved and sauce is bubbly and beginning to thicken. About 12 minutes total. Taste and adjust seasoning if necessary.

Add shrimp to pan and continue cooking until a nice yellow colored sauce is produced, about 4-5 minutes. Do not overcook shrimp.

Remove from heat and serve shrimp over cooked rice or noodles. Adjust heat by adding red pepper if necessary.

*We recommend doubling the spices in this recipe and reserving the spice blend for other curry dishes. Keep in an airtight container in the freezer for up to 3 months.