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Jonathan Melendez

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Everything Bagel

Everything Bagel Shortbread Cookie Sandwiches

November 30, 2018

Everything Bagel Shortbread Cookie Sandwiches

Cookies / Holiday

7

No, you did not misread the title of this post. These are indeed Everything Bagel Shortbread Cookie Sandwiches, but before you turn your nose and …

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Jonathan Melendez is an author, cook, baker, blogger, and food photographer. He lives in Los Angeles, California where he spends most of his time cooking and creating delicious recipes.

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New on the site today, this Peaches and Cream Gale

New on the site today, this Peaches and Cream Galette…modeled after the peaches and cream cheese danish from the archives. It’s a delicious summer dessert, especially with a scoop of ice cream. Grab the recipe on my site now!

This super simple sandwich is a real winner. It’

This super simple sandwich is a real winner. It’s quick. It’s easy. It’s no-cooking involved. And you can find it on the @flavrs.app! Download the app and give me a follow there for more exclusive content!

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These Cuban Pizza Sandwiches, take a lot of help f

These Cuban Pizza Sandwiches, take a lot of help from the grocery store, making them a perfect quick and easy weeknight meal. You can make them in an outdoor pizza oven or on a pizza steel or stone in the oven!

4 (3 ounce) pizza dough balls
4 tablespoons olive oil
4 tablespoons honey mustard
12 slices Swiss cheese
8 slices ham
1 pound roasted or pulled pork
1/2 cup sliced pickles

Preheat an outdoor pizza oven or indoor oven with a baking steel or stone to as hot as it’ll go.

Lightly flour your work surface. Working with one piece of dough at a time, gently stretch out the dough into a 8-inch circle. Drizzle with 1 tablespoon olive oil and fold in half.

Transfer to your pizza oven or indoor oven and cook until puffed up and lightly golden brown. If using an outdoor pizza oven, rotate the pizza crust constantly to prevent burning.

Remove from the oven and allow to cool. Continue folding and cooking the rest of the dough.

Carefully unfold each crust and spread liberally with mustard. Top with two slices of cheese, two slices of ham, a bit of the pork and a few pickles. Top with 1 more slice of cheese and then fold over once more.

Return the sandwiches to the oven for a few minutes to rewarm and melt the cheese. Slice, serve and enjoy!

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This breakfast sandwich has been on repeat for the

This breakfast sandwich has been on repeat for the last couple of weeks. I think it’s safe to say I’m obsessed with it. Super easy to make and really versatile as well. You can’t beat it!

1 Ciabatta roll or any other roll
2 tablespoons olive oil
2 slices prosciutto
1/4 cup mayo
1 tablespoon Calabrian chilies
Kosher salt and black pepper
2 large eggs
1 slice white Cheddar
1/2 of an avocado, sliced
1/4 cup baby arugula
2 tomato slices

Split open the ciabatta and drizzle with olive oil. Toast in a hot skillet and set aside.

Crisp up the prosciutto either in the oven or in a skillet. I like to do it in the air-fryer for about 4 minutes on high.

In a small bowl, stir together the mayo, Calabrian chilies, and a pinch of salt and pepper.

In a large bowl, whisk together the eggs and a pinch of salt and pepper. Cook in a skillet with olive oil. Create a mound with the eggs and top with a slice of cheese. Cook until melted through.

To assemble the sandwich, spread the top and bottom bun with the sauce from earlier. Top with avocado, arugula, tomato, the egg, and crispy prosciutto. Place the top bun on and cut in half. Serve immediately and enjoy!

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Long overdue for another installment of random thi

Long overdue for another installment of random things I’ve cooked over the past few weeks or so. Vol. 27. #candidcookingjournal

-First up are these killer tuna poke bowls with crispy sushi rice and bits and bobs.
-Whole roasted shawarma chicken with basmati, shirazi-esque salad, hummus and labneh.
-The ultimate French cheese and charcuterie board for a work shoot.
-This seared chicken thigh salad with farro and arugula (recipe on the site).
-Seared salmon and shrimp bowls with brown rice and sautéed asparagus.
-Grilled steak and potato Cobb salad.
-Random harissa roasted chicken legs with the best duck fat roasted potatoes.
-Chicken taquitos ahogados. One of the best things I’ve made in a very long time.
-My nephew’s 5th birthday cake.
-A gigli pasta made with a sausage and pancetta ragu sauce with mascarpone.

There’s traditional s’mores and then there’s

There’s traditional s’mores and then there’s these s’mores biscuits and honestly these are 100 times better in my humble opinion. Recipe below!

3 cups all-purpose flour
½ cup plus 2 tablespoons graham crackers crumbs
3 tablespoons sugar
1 tablespoon baking powder
2 teaspoons salt
¼ teaspoon baking soda
1 cup very cold unsalted butter, cubed
3 tablespoons melted butter
1 cup chilled buttermilk
2 4-ounce milk chocolate bars, cut into squares
15 large marshmallows

Combine flour, 1/2 cup graham cracker crumbs, 1 tablespoon sugar, baking powder, salt and baking soda. Add butter and work with your fingers until the size of peas. Add buttermilk and mix until dough is combined.

Transfer to a floured work surface and knead a few times. Cut into 3 inch rounds and place on baking sheet. Brush with melted butter. In small bowl, toss 2 tablespoons graham cracker crumbs with 2 tablespoons sugar. Sprinkle over biscuits.

Bake at 400F for 18 to 20 minutes. Cool slightly, then split open and fill with chocolate and toasted marshmallow. Enjoy!

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Unearthed this Fried Cauliflower and Whipped Feta

Unearthed this Fried Cauliflower and Whipped Feta from the blog archives. It’s an oldie but a classic and one of my all-time favorite appetizers/snacks.

Cauliflower:
1 large head of cauliflower, cut into florets
2 large eggs
2 tablespoons milk
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 cup fresh grated parmesan
2 tablespoons fresh chives, chopped
vegetable oil, for frying

Whipped Feta:
1/2 cup ricotta
1/4 cup Greek yogurt
6 ounces feta, crumbled
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
Salt and pepper
Aleppo pepper, for garnish (optional)

Bring a large pot of water to a boil, season with a few pinches of salt. Throw in the cauliflower and simmer for about 5 minutes. Drain and allow to cool.

Fill a large pot or skillet with enough vegetable oil to fill the pot just about halfway. Heat to 370℉.

In a small shallow dish, beat the eggs with the milk until smooth. In a separate shallow dish mix the flour with the salt, pepper, granulated garlic, and granulated onion. Dredge cauliflower by dipping into the flour mixture, eggs and then into the flour mixture once again. Place on a wire rack and allow to air dry until the rest are fully dredged.

Fry the cauliflower in batches until golden brown and crispy. Drain on a plate or platter, lined with paper towels. Transfer to a wire rack and continue frying the rest. Keep warm in a preheated 250℉ oven. Garnish with fresh chives and parmesan.

To make the whipped feta, combine all of the ingredients in a food processor and blend until smooth. Serve on the side with a drizzle of olive oil and Aleppo pepper. Enjoy!

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