Here's a list of all the ingredients you’ll need to cook along with Rachael this week. Watch the show or check back online each day for the complete recipes.

monday

May 27, 2013

Josh Capon's Mini Cheesesteak Sliders

• 1 pound sliced roast beef
• Salt and pepper
• 2 large onions, caramelized
• 4 mini Italian hero rolls
• 2 teaspoons butter (optional)
• 4 slices Gruyère cheese
• 1 cup sautéed mushrooms (optional)
• 2 tablespoons Dijon mustard
• 1 cup mayonnaise
• 2 teaspoons red wine vinegar
• 2 tablespoons chives, chopped

Katie Lee's Play Ball Buffalo Fries

• Nonstick cooking spray
• 4 Idaho potatoes, scrubbed clean
• 3 tablespoons canola oil
• 3/4 cup buffalo sauce
• 6 ounces crumbled blue cheese
• 1 tablespoon minced fresh chives
• Ranch dressing, for dipping

Josh Capon's Italian Stallion Hero

• For the Red Wine Vinaigrette:
• 1 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• Salt and pepper
• 
  
• 1 large, round foccacia bread
• 1 pound sliced ham
• 1/2 pound sliced Genoa salami
• 1/2 pound sliced spicy soppressata
• 1 pound sliced fresh mozzarella
• 2 beefsteak tomatoes, sliced
• 1 red onion, thinly sliced
• 1 head iceberg lettuce, chopped
• 2 tablespoons dried oregano or Italian seasoning
• Salt and pepper

Katie Lee's Ballpark Brownies

• Nonstick cooking spray, for coating pan
• 1 box brownie mix (such as Ghirardelli® Double Chocolate)
• 1 egg
• 1/2 cup canola oil
• 2 tablespoons water
• 1 cup caramel popcorn (such as Cracker Jack®)
• 1/2 cup coarsely chopped pretzel sticks
• 1/2 cup coarsely chopped lightly salted peanuts

BLT Hot Dogs with Onions and Special Sauce

• 8 pork hot dogs
• 8 slices smoky, lean bacon
• 1 heart romaine lettuce, shredded
• 2 medium vine-ripe tomatoes
• 1 small white onion, minced
• 3/4 cup sour cream
• 3 tablespoons pickle relish
• 1/4 cup ketchup
• Salt and pepper
• 8 hot dog rolls or brioche lobster rolls, split and lightly toasted

Brunch Dogs

• 2 medium potatoes, peeled and grated
• 1 small onion
• 2 tablespoons canola oil
• 2 tablespoons butter, plus melted butter for brioche rolls
• Salt and black pepper
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• 8 large good quality knockwurst or hot dogs
  
• 8 brioche lobster rolls or soft hot dog rolls, split and toasted, brushed with melted butter
• 8 eggs
• Mustard and ketchup (in squirt bottles) and hot sauce of choice, for topping

Banh Mi Dog

• For the Sriracha Mayo (or use store-bought):
• 2 medium organic egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 small clove garlic, grated or pasted
• About 1/2 teaspoon fine sea salt
• Splash of rice wine vinegar, about 2 teaspoons
• 1 cup grapeseed oil
• Up to 1/4 cup sriracha sauce
• 
  
• For the Pickled Daikon and Carrots:
• 1 cup hot water
• About 1/2 cup sugar
• 1 tablespoon sea salt
• 1 cup rice wine vinegar
• About 3 cups daikon, cut into matchsticks
• 2 large carrots, cut into matchsticks
• 
  
• For Pickled Onions:
• 1 cup white wine vinegar
• Rachael Ray 24 /7 Seasoning or salt and pepper plus 1 tablespoon dried pickling spice or 1 crumbled bay leaf mixed with mustard and coriander seeds
• Juice of 2 limes
• 1 red onion, very thinly sliced
• 
  
• 8 large fat hot good quality pork hot dogs
• 2 baguettes cut into 6 inch lengths, hollowed out and lightly toasted
• Soy sauce or liquid amino, for brushing
• Thinly sliced seedless cucumber, for garnish
• Cilantro leaves, for garnish
• Thinly sliced red and green chilies, such as jalapeño peppers and Fresno peppers

kitchen tips