Panini Under A Brick Recipes

Steps:

• You will also need: 1 brick wrapped in aluminum foil.
• Mix together the mayonnaise, mustard and herbs.
• Spread on one side of the bread slices.
• Build your sandwich in this order: Gruyere, turkey, tomato, salami and end with the mozzarella.
• Heat one tablespoon of oil, medium heat, in a frying pan that is large enough to hold the bread, add the bread to the pan and place the brick on top.
• Fry for 3 to 5 minutes, make sure the heat is not too high, you don't want to burn the bread.
• Remove the brick and bread from the pan, and add the other tablespoon of oil.
• Return the bread to the pan to brown the other side, place the brick on top again and continue to fry until browned to your liking.
• Remove the brick...and serve!

Steps:

• To marinate poussin, first slice lemon into rings and place on cookie sheet. In 475 degree oven, or preferably, wood roasting oven, char lemon until very fragrant. Allow lemon to cool and toss with thyme, olive oil and poussin. Marinate at least 2 hours. Prepare eggplant and figs by cutting each in half, drizzle with olive oil, salt and pepper. Grill eggplant and figs and keep warm. Lay poussin skin side down on grill. Place brick atop poussin and grill 3 to 4 minutes. Remove brick, rotate poussin 90 degrees and grill 3 more minutes under brick. Finally flip over poussin and grill 2 minutes without the brick. Assemble on large platter with grilled eggplant and figs. Drizzle dish with fruity olive oil and fresh herbs.

Steps:

• For the chicken and brine: Combine 2 gallons water, the salt, sugar, garlic, herbs and some black pepper in a large pot. Bring to a boil until the salt and sugar are dissolved, and then let cool completely. Submerge the chicken in the brine and let brine in the refrigerator for 4 hours.
• For the salsa verde: Whisk together the parsley, capers, anchovies, garlic and lemon zest. Slowly stream in the oil while whisking.
• For the sweet potato mash: Preheat the oven to 375 degrees F. Roast the sweet potatoes until completely soft, about 1 hour 30 minutes. While still warm, peel the potatoes and add them to a food processor. With the machine running, add the vinegar, butter and salt and pepper to taste. You may need a little water to get the mixture to puree, but don't add too much. Reserve.
• For the collard greens: Saute the onions in a large, wide-bottomed pan. Sprinkle with salt, and then add the greens, a bit more salt and about 1/2 cup water. Slowly cook the greens with the smoked pig's foot over low heat for at least 1 hour 30 minutes. The water will evaporate and draw the moisture from the greens. Stir occasionally and let them do their thing. Finish the dish by adjusting seasoning with salt, pepper and vinegar.
• Turn the oven temperature to 450 to 500 degrees F.
• Remove the chicken from the brine and let it rest and come to room temperature. Dry, and sprinkle with salt and pepper.
• Get your saute pan medium hot; add a good amount of canola oil. Crispy brown skin is the goal here, so mind your heat. Don't burn it, but make sure the pan is hot enough to keep the chicken from sticking. Add your chicken skin-side down and shake the pan to make sure the skin is not sticking. Add a weight of your choice (we use antique bricks we found in our building, hence the name), and then transfer the pan to the oven. Let it roll for about 10 minutes. Carefully flip the chicken over and let it go for another 6 minutes. All ovens are different, so after the chicken rests for 4 to 5 minutes, check the temperature in the leg to make sure it is thoroughly cooked.