grilled wedge salad with a fried egg and cranberry feta

i returned home yesterday to a denim-clad smiley faced eggboy, a very gleeful garden, and a garage that doesn't have a boat in it (i'm still not actually sure who the boat belonged to, if it actually works, and where it is now, but it was here since we moved in and despite how glamorous having a boat sounds, having a second parking spot feels equally if not more glamorous, especially when i'm still on the fence about the boat shoe trend). 

being home right now feels kind of like i just ran 10 miles and am about to eat a pizza. it's great and i sort of never want to leave, but at some point we're going to have to hit the road for at least a few days to scout wedding venues. eeee!!!!

speaking of weddings, let's talk salads. because i'm going to eat a lot more of them in the coming months, or at least that's what i tell myself when there isn't a box of donuts in front of me. the good people at président cheese are hosting a big internet salad party, so i just went straight for the good stuff, i.e. bacon and eggs. it's kind of a man salad, and it may or may not be a breakfast sandwich in disguise, but it's a fun main attraction if you feel like a grilling by the pool but feel awkward downing a burger while wearing a bathing suit. 

rather than dressing this salad, i like cooking the yolk so that it's extra runny and oozes all up in that wedge. this combined with the yummy grilled taste of the lettuce and onion and topped with sweet tangy cranberry feta makes for a very fun salad. 

be sure to check out the other salads up in here because they all look so fun and tasty!!!!

grilled wedge salad with a fried egg and cranberry feta

serves 4

ingredients

1 head lettuce

olive oil

kosher salt

8 strips bacon

1 medium onion

4 eggs

black pepper

1 c président regular feta crumbled with cranberries

clues

light a grill or heat a grill pan over medium high heat.

slice lettuce into 4 wedges and brush them lightly with olive oil. grill on both sides for a few minutes, until they start to brown. sprinkle with salt.

grill the bacon and onions on both sides as well.

fry the eggs in a little olive oil until the whites are cooked but the yolks are still runny. season with salt and pepper.

to assemble, place each lettuce wedge on a plate, and top each with two slices of bacon, some onion, an egg, and two tablespoons of feta.

enjoy!

-yeh!!

lactalis compensated me to license the photos and content in this post and provided me with complimentary président cheese products. all opinions are my own.

if you'd like to enter to win $50 worth of your own président cheese, visit artofcheese.com, where you can download a coupon and enter the pinterest sweepstakes, plus find more recipes and product information.

bánh mì hot dogs

there are few things i love more than hot dogs. they're my favorite part about baseball games, they might even be one of my favorite parts about summer. when i was little, this was acceptable. now that i'm a sophisticated (*picks nose*) adult, it's almost embarrassing to eat a hot dog unless i've waited hours for it at hot doug's. at barbecues i feel like i should be going for angus this or wagyu that instead of elbowing a seven-year-old out of the way to get to the wieners with ketchup only. cue the judgements from all the chicagoans. i know i know. but is it so much to ask that i have a new, fun way of eating a hot dog that makes me feel more like a real live grown-up?

no.

enter: the bánh mì hot dog!

it's inspired by the one at asiadog and it's basically what would happen if your beloved hot dog got the prettiest, most colorful makeover in all the land. it's also perfect if you don't have access to those special meats that are often found in bánh mìs. this version is super easy to make and great for adding some spunk and new flavors to your barbecues. snappy wieners basking in squishy soft buns, topped with heaps of crunchy veggies? ooh yes.

bánh mì hot dogs

makes 8

ingredients

for the daikon/carrot slaw:

(adapted from the kitchn)

1 c julienned daikon

1 c julienned carrots

a big pinch of salt

1/4 c sugar

1/2 c white vinegar

1 c water

for assembly:

8 hot dogs

8 cobblestone bread co. windy city hot dog buns

1 large cucumber, seeded and sliced

1/2 c hoisin sauce

sriracha mayo (1/2 c mayo + 2 tsp sriracha, or more if desired)

2 jalapeños, seeded and sliced

fresh cilantro sprigs

clues

for the slaw, combine all ingredients in a large bowl, cover, and then refrigerate until ready to use. (you want it to sit for at least half an hour.)

for assembly, grill the hot dogs. place them in their buns and top each with a slice of cucumber, some hoisin sauce, sriracha mayo, some slaw, a few jalapeño slices, and a sprig or two of cilantro.

enjoy!

-yeh!

compensation for this post was provided by cobblestone bread co. via aol media. the opinions expressed herein are those of the author and are not indicative of the opinions or positions of cobblestone bread co. or aol.

p.s. check out these other fun summer sandwiches!

brisket on sourdough with sriracha shaved brussels sprouts

there is a possibility that i spoke too soon about wanting winter to stay.

i know this because over weekend, when a recipe arrived in my inbox from sweet tara for steamed buns that require three (3!!) ingredients for the dough, the only thing that prevented me from acquiring the required self-rising flour from the shop across the street was the task of bundling up for -21ºf. 

never before in my life have i stopped at an obstacle when steamed buns were involved. 

but you guys. i've been wearing two pants, two-three pairs of socks, and two fleeces under my down coat on a regular basis. 

and my snot freezes. and my skin is cracky.

so while i do love winter food with all of my heart, i wouldn't mind the ability to go outside wearing just one layer and possibly pick a tomato from the ground.

on the bright side: i've been testing brisket recipes for the passover installment of molly on the range and have the terrible burden of having so much leftover brisket in my fridge. life is so tough, right? one day soon, when it warms up to positive degrees, i will make steamed buns with brisket in the belly. but for now, i have a delightful winter sandwich.

brisket on sourdough with sriracha shaved brussels sprouts

makes one sandwich, but can easily be doubled/tripled/septupled

ingredients

olive oil

2 thick slices of crusty sourdough

1 thick slice of brisket

1/2 c shaved brussels sprouts

a pinch of kosher salt

1 tb sriracha mayo* (or more)

*i keep a squeeze bottle of the stuff in my fridge and you should too. i use 1 tsp sriracha for every 1/4 cup of mayo, but add more sriracha as you wish.

clues

heat a grill pan or skillet with a bit of olive oil over medium heat. toss on the bread, and if the brisket is cold from being leftovers, toss that on too to warm it up. heat both sides of the bread (and brisket).

in a separate pan, heat a bit more olive oil over medium-high heat and add your brussels sprouts. season with salt. cook til soft and slightly browned and then toss with sriracha mayo. (you could also keep your sprouts raw if you'd like)

assemble and destroy!

-yeh!

RECIPE: HAWAIIAN PIZZA BAGEL

as the bagel-obsessed jewish girl that i am, i am highly ashamed to say that there are STILL bagels in my freezer leftover from stoopie and john's wedding brunch. even though i've made a crap ton of bagel french toast. you would think that i was getting tired of bagels or something. which is not true. no. no, never, ever.

i can even make my belly button and the chubs around my belly button look like a bagel. i'd show you but that'd be gross.

a few days ago after a pottery painting extravaganza (hint hint, mum!), i had my usual friday night pizza craving but didn't feel like making dough (pottery painting really takes a lot out of you apparently?) so i threw a bunch of hawaiian pizza ingredients onto a bagel and it was the most magnificent meal. you need to make this. with a doughy enough bagel, you'll have this rad out-of-body-salty-sweet-meaty-melty experience that you'll want to have over and over and over again until you have no more bagels and you have to come over and eat mine.

hawaiian pizza bagel (the best damn pizza bagel in the world)
makes one perfect serving

ingredients
1/2 a bagel (if you're dealing with a frozen bagel situation, microwave it so it is just soft enough to slice in half, about 15 seconds)
a splash of olive oil
one clove of garlic
a handful of shredded mozzarella
one slice of pre-cooked bacon (i use turkey bacon), cut into 1/2 inch pieces
a small handful, or about 1/4 of a small onion, chopped
one slice of dried pineapple, cut into 1/2 inch pieces
a few thin slices of tomato
a pinch each of salt and pepper
red chili flakes for serving (optional)

directions
1. preheat oven to 375.
2. place the bagel on a pan, brush it with olive oil, and sprinkle with garlic.
3. layer on your toppings (refer to the above gif). i like to put the cheese on first so that when it melts, it gets all ooey gooey with the bagel and it helps the other toppings stick on. it also prevents that awful awful thing where the entire cheese population comes off in the first bite.
4. bake until the cheese gets melty, about 8-12 minutes.
5. top with chili flakes (if using). enjoy with a beer.

oh crap i'm writing this on the subway and i just realized that i left out the beer that i was using for a photo prop. sorry roomies. if you're reading this, you may drink that beer.

-yeh!!!!