Kimberly Special Recipes

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KATZ'S MULBERRY ST. SPECIAL



Katz's Mulberry St. Special image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 sandwich

Number Of Ingredients 6

6 ounces all-beef garlicwurst (Jewish kielbasa), sliced
1 square potato knish (recommended: Coney Island knish)
Mustard, preferably deli style
4 slices jalapeno pepper jack cheese
1 sour pickle (kosher style), cut into thick slices
4 pickle slices, for garnish

Steps:

  • Grill sliced garlicwurst in panini press. Split knish in half. Scoop out half the potato mixture from inside the knish. Spread mustard on both open faces of the knish.
  • Place 2 slices of cheese on each open face. Place grilled slices of garlicwurst on the sandwich.
  • In center, place 4 slices of thick pickle. Close the sandwich and press in panini press. Garnish with remaining pickle slices.

SPECIAL GRILLED VEGGIES



Special Grilled Veggies image

"I fixed this colorful side dish on Father's Day one year and it has been requested many times since," says Kimberly Hennes-Skar of Minot, North Dakota. "It goes well with any grilled meat, chicken or seafood. It's easy to prepare but looks like you spent a lot of time on it."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 10

1/2 cup red wine vinegar
1/4 cup olive oil
2 garlic cloves, minced
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 pound fresh asparagus, trimmed
1 large red onion, sliced and separated into rings
1 large sweet red pepper, cut into 1-inch strips
1 large sweet yellow pepper, cut into 1-inch strips

Steps:

  • In a large resealable plastic bag, combine the first six ingredients. Add vegetables and turn to coat. Seal and refrigerate for 1 hour or overnight, turning once., Drain and reserve marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, uncovered, over medium-high heat for 5 minutes. Turn; baste with reserved marinade. Grill 5-8 minutes longer or until the vegetables are tender.

Nutrition Facts : Calories 121 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

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