This is an easy version of a Shrimp and Chorizo with Aioli Sandwich. I like combinations that can be served with rice or potatoes or a salad for my DH, but which I can take as a sandwich to work, since I work evenings. This comes from Yahoo! Shine.
The rosemary in the focaccia is what makes this sandwich special. Do yourself a favor, if you cannot get the bread, use whatever you have, but add some fresh chopped rosemary in the sandwich, you will not be sorry! The idea for this recipe comes from Yahoo! Shine. Sandwich is still pretty good room temperature, but does heat fairly well, so is a good candidate to take to work or lunch!
This is a gluten-free version created by Erin McKenna, owner of Babycakes of Manhattan's Lower East Side. She recommends that you follow the recipe exactly before doing any experimentation. I think the recipe is also vegan-friendly since there are no animal products used. The vanilla glaze can be stored in an air-tight container, at room temperature, for 4 days.
This recipe is one of the 5 winning entries in the 2011 LA Times burger contest. The patties are a combination of seasoned ground beef and hot Italian sausages topped with the freshest ingredients. Submitted by Susan Salerno of Henderson, Nevada.
The marinade for this grilled steak is based on the popular cocktail. While the meat is resting, char some green onions on the grill for a tasty and complementary side dish. From "Mens Health" magazine.
Virgin coconut oil can be found in most health food stores. It is less refined than ordinary coconut oil and has a lower smoke point. It does, however, have more of a coconut flavor. It also lends a gentle fragrance, which is enhanced here by the lime zest.
Recipe adapted from Steven Raichlen (writing for the NY Times) who in turn adapted it from Chef Cesare Giaccone at the Osteria dei Cacciatori in Albaretto della Torre (now run by his son), in the Piedmont region of Italy.