Open Faced Tuna Sandwiches

These are perfect on a hot summer day!

Sandwich...

4 tuna steaks

salt and pepper

olive oil

3 teaspoons of herbs de Provence

white cheddar slices

1 ciabatta bread, cut into fourths, and halved horizontally

baby spinach

Mayonnaise...

1/2 cup of mayonnaise

1/2 cup finely diced sweet pickles

Use a grill pan or a regular grill...heat to medium high. Drizzle the tuna steaks with olive oil. Season all four with salt, pepper, and the herbs de Provence. Grill for three or four minutes on each side. Allow them to rest and then slices each steak into thick slices. Grill the ciabatta while the tuna steaks rest. Spread the mayonnaise on each side of the grilled bread. Top with the cheddar, steaks, and baby spinach. Sprinkle each sandwich with more salt and pepper.

Summer Orzo Salad

This salad just gets better after a day or two!

1 pound of orzo

1 bunch of asparagus, cut into thirds

1 tablespoon of dijon mustard

1/2 cup olive oil

2 lemons, juiced

salt and pepper

2 cups of halved red and yellow cherry tomatoes

1 cup of slivered almonds, toasted

1 red onion, minced

4 green onions, sliced

1/4 cup, chopped basil

6 ounces feta cheese, crumbled

Bring a large pot of water to boil and salt the water. Add the orzo...cook about 8 minutes...add the asparagus and cook for two more minutes. Drain and let cool.

Whisk together the olive oil, lemon juice, and the dijon mustard. Season with salt and pepper...add the remaining ingredients and toss...add the orzo and the asparagus. Add more salt and pepper if necessary!

Blackberry Jalapeno Glazed Pork Tenderloin

Super sauce...in the summer when there are fresh blackberries, use those as a garnish!

1/4 cup kosher salt

3 cups of warm water

1/4 cup red wine vinegar

1/2 teaspoon red pepper flakes

3 tablespoons brown sugar

1 cup of ice cubes

2 pork tenderloins

In a gallon size zip-lock place the salt...add the water and let it dissolve...add the rest of the ingredients. Let the tenderloins brine for 20 minutes. Remove the pork and dry it. Rub with a drizzle of olive oil and sprinkle with salt and pepper. Grill over medium heat...about 6-7 minutes a side...when it is almost cooked begin basting with the glaze. Use the extra glaze as a dipping sauce.

Blackberry Jalapeno Glaze

1 tablespoon of butter

1-2 roasted jalapenos, seeded and minced

to roast the jalapenos, place in a hot cast iron skillet and let char on all sides, let cool and peel!

4 minced garlic cloves

1/2 cup seedless blackberry preserves

1 cup of red wine

1 tablespoon of cornstarch

1/4 cup red wine vinegar

Add butter to a saucepan and add the garlic and the jalapeno, saute for three or four minutes. Stir in the preserves and the wine. Simmer until reduced by half. Mix the cornstarch and the red wine vinegar...pour into the blackberry mixture and cook for 5-7 more minutes.

Hot Bar Nuts

These are perfect hot out of the oven, but they are still tasty weeks later, stored in a zip lock baggie!

Place 1 1/2 pounds of assorted nuts on a cookie sheet...I used a premium tub of nuts from Sam's...it was pecan, cashews, hazel nuts, almonds, etc. Bake at 350 degrees for 10 minutes until light brown.

In a large bowl place the following...

2 tablespoons of fresh, chopped rosemary

1/2 teaspoon of cayenne

1 tablespoon of brown sugar

2 teaspoons of koser salt

2 tablespoons of butter

Place the hots nuts on top of the ingredients and toss!

Slow Cooker Brisket Sandwiches

The beer really makes a great sauce!

1 5-6 pound brisket

6 cloves of garlic, peeled and smashed

1 (12 ounce) dark beer

4-6 stalks of celery, cut into large pieces

2/3 cup brown sugar

1/2 cup of tomato paste

1/2 cup red wine vinegar

1/3 cup dijon mustard

1/3 cup of soy sauce

2 bay leaves

1 teaspoon of paprika

Place the brisket in a crock pot. Top with the garlic...place the celery all around the brisket. Pour the beer over the meat. Mix all the remaining ingredients and pour over the meat. Cook on low for 8 hours or on high for 6 hours. Remove the meat and let rest for 5 to 10 minutes before slicing. Serve on hamburger buns and drizzle with the sauce.

Cream Cheese Pound Cake

This is perfect for the beautiful summer berries!

1 cup of room temp butter

8 ounces of room temp cream cheese

2 1/2 cups of sugar

6 eggs

3 cups of cake flour

1/4 teaspoon of salt

1 1/2 teaspoons of vanilla

Cream the butter and cream cheese. Gradually add the sugar. Add the eggs one at a time. Add the vanilla and the salt. Add the flour slowly...stirring until just combined. Pour into a greased Bundt pan. Bake at 350 degrees for an hour and 50 minutes.