OPEN-FACED TUNA MELT SANDWICHES

I remember long ago having an open-faced tuna melt sandwich at Woodward & Lothrop Tea Room with my mom. This is one of my husband's favorite sandwiches.

1 (5-oz) can of your favorite tuna in water or oil

2 T minced red onion

1 celery stalk, minced

½ cup mayonnaise

1 T lemon juice

½ t seasoned salt

½ t lemon pepper

¼ t celery seeds

2 slices sourdough or whole-grain bread, toasted

Butter, to spread on toast

4 slices Swiss cheese

2 large tomato slices

Drain water from can of tuna and spoon tuna into a medium-size bowl.

Break up the tuna with a fork and add the red onion, celery, mayonnaise, lemon juice, seasoned salt, lemon pepper, and celery seeds.

Mix until well combined.

Spread a little butter on each slice of toasted bread.

Spoon on some tuna, top with a slice of cheese.

Add a slice of tomato and another slice of cheese.

Place under the broiler for about 3 minutes, or until cheese is nicely melted.

Cut each in half and serve with some potato chips and a pickle slice.

Serves 2

LEMON MERINGUE TARTLETS

Lemon curd is so delicious and these individual lemon meringue tartlets are an impressive dessert for company.  You can make the tart dough and lemon curd a day ahead, and refrigerate.

Tart Shells

1 cup pastry or all-purpose flour

1 T granulated sugar

¼ t fine sea salt

½ cup unsalted butter, cut into small pieces
1 t lemon juice

3 T ice-cold water

Filling

1 cup granulated sugar

Grated zest from 2 lemons

½ cup fresh lemon juice, about 4 to 5 lemons

Juice of 1 navel orange

2 T cornstarch

6 T water

1 large egg plus three large egg yolks (save the egg whites in a bowl)

6 T unsalted butter, cut into small pieces

Meringue

3 large egg whites

½ t cream of tartar

6 t granulated sugar

Pulse the flour, sugar, and salt in a food processor.
Add the butter and pulse until the mixture looks like coarse meal.

Add the ice water and mix until the dough starts to come together.

Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic.

Refrigerate for 15 to 20 minutes.

Preheat oven to 375 degrees F.

Lightly butter four 4-inch tart pans with removable bottoms.

Divide the dough into 4 pieces and press into the bottom and up the side of each tart pan.

Place tart shells into the freezer for 10 minutes, then use a knife to trim the excess pastry off the edges.

Place the tart shells on a baking sheet, line each tart with foil and fill with pie weights or beans, and

bake for 20 minutes.  Remove the foil with the weights and continue to bake until golden brown, about 8 to 10 more minutes then let cool.

Whisk the sugar, lemon zest, lemon juice, orange juice, cornstarch, and water in a medium saucepan until smooth.  

Whisk in the whole egg and egg yolks.  

Cook over medium heat, while whisking until mixture simmers, about 5 minutes.  

Add the butter and continue to whisk until mixture becomes thick, 3 to 5 more minutes.  

Spoon curd into the prepared tart shells.

Beat the egg whites in a medium bowl with a mixer over medium speed until foamy, about 1 minute.  Sprinkle in the cream of tartar and continue beating until soft peaks form, about 3 minutes.  

Gradually beat in the sugar and beat until stiff peaks form, about 4 or 5 more minutes.  

Transfer the meringue into a pastry bag fitted with a star tip and pipe onto tarts.

Bake at 375 degrees F until the meringue is set and golden, about 12 to 15 minutes.

Let cool completely before unmolding.

 

SHRIMP, SCALLOPS, & BACON WITH CHEESY GRITS

Here is another shrimp & grits recipe for your recipe book.  This one includes delicious sea scallops. 

3 slices applewood smoked bacon, or your favorite, diced

Grits

3 cups chicken stock

1 cup stone ground yellow or white grits (I use Palmetto Farms grits)

2 T unsalted butter

1 cup grated sharp cheddar cheese

Sea salt and finely ground black pepper

Shrimp & Scallops

6 large shrimp, peeled and deveined

6 sea scallops, rinsed and patted dry with paper towels

2 T unsalted butter

1 small shallot, minced

1 clove garlic, minced or pressed

2 t Old Bay seasoning

1 cup clam broth

1 t lemon juice

Sea salt and finely ground black pepper

Chives, for garnish

Hot sauce, preferably Louisiana or Crystal

For the Bacon

Cook bacon in a 10-inch cast-iron skillet over medium heat until crispy.

Using a slotted spoon, transfer bacon to a small bowl and set aside. 
Discard most of the bacon grease and save the skillet.

For the Grits

In a medium saucepan, bring chicken stock to a boil.

Add grits in a stream while whisking.

Reduce to very low, cover and simmer, whisking often, until thick and creamy, about 20 minutes.

Remove from heat, stir in butter and cheese.

Season to taste with salt and pepper.

Cover and keep warm while making shrimp and scallops.

For the Shrimp & Scallops

Season shrimp and scallops on both sides with salt and pepper.
Cook the shrimp in the cast-iron skillet over medium-high heat until shrimp becomes pink, about 2 minutes on each side. Transfer to large bowl and set aside.

Add scallops and cook on each side for about 2 minutes, until golden brown.

Transfer scallops to the bowl with the shrimp.

Lower heat to medium-low and add the butter.

Sauté the shallot for 3 minutes. Add the garlic and sauté another minute.

Add the Old Bay, clam broth, and lemon juice.

Bring to a boil.

Return the shrimp and scallops to the pan and heat through for a minute or two.

Season to taste with salt and pepper.

Spoon grits into 2 warm bowls.  Spoon on the shrimp and scallop mixture and sprinkle with the bacon and a few chives.

Serve with hot sauce, if desired.

Serves 2

BISTRO CHICKEN

This is an easy weeknight meal to prepare.  Add a green vegetable or salad and "Voilà"... you have dinner.

2 boneless chicken breasts

½ cup all-purpose flour

2 T avocado oil

1 shallot, cut in half and thinly sliced

2 cloves garlic, pressed

1 t Herbes de Provence

1 t fresh thyme leaves

1 cup chicken broth

2 T Dijon mustard

½ cup red wine, such as Merlot

2 T balsamic vinegar

2 T unsalted butter

Sea salt and freshly ground black pepper

Season flour with salt and pepper.

Dredge chicken in flour, shaking off the excess.

Heat the oil in a skillet fitted with a top.

Brown the chicken on each side for about 5 to 6 minutes.

Remove chicken to a plate and set aside.

Add shallots to skillet and sauté 2 minutes.

Add garlic and sauté another minute.

Stir in the herbs, chicken broth, Dijon mustard, wine, and balsamic vinegar.

Return chicken breasts to skillet.

Cover and slowly simmer about 15 minutes.

Transfer chicken to a warm platter.

Bring liquid in skillet to a low boil until sauce is thickened, about 5 to 6 minutes.

Whisk in butter and season to taste with salt and pepper.

Pour over chicken and serve with wide egg noodles.