Fun Lunch Friday! The Rendezvous ...

Today's Fun Lunch Friday comes from my latest studio project, "50 Shades of Gourmet: A Lover’s Guide to Cooking With Vision, Passion, & Love."

Cooking, for me, is a love affair, my time filled with vision, passion, flavors, textures, and taste. In 50 Shades of Gourmet, I take readers through 50 mind-bending dishes paired with stories of fun, sensuality, romance, and culinary artistry. Whether you're preparing a candlelit dinner for two or indulging in a solo moment of gourmet bliss, each recipe is crafted to elevate your experience. Like love and pleasure, food should always leave you craving more.

Today’s Fun Lunch Friday Feature: The Rendezvous A spicy tango between sandwich and side, The Rendezvous is a seductive pairing that will heat you up and make lunch exciting.

Velvet Crush is my newest creation ... simple yet complex, made with tender, succulent turkey, creamy avocado, and smoky bacon. Wrapped in your choice of bread, it’s both comforting and irresistibly sultry.

Sicilian Kiss is my latest twist, adding a touch of Calabrian fire. This spicy Italian macaroni salad brings bold Mediterranean flair, perfectly complementing the richness of Velvet Crush.

Let’s talk flavor profile:

• Herbaceous & fresh from basil, oregano, and parsley
• A subtle heat from Calabrian red pepper flakes
• Tangy & umami from sun-dried tomatoes
• Crunchy & nutty from toasted pistachios
• Salty & tangy from Pecorino Romano

Velvet Crush

This sandwich can only be described as … mind bending.

“I believe every craving is meant to be indulged. Full, unapologetic, total dining pleasure.”

– McLean Bradberry

Ingredients:

• Bread (sourdough, ciabatta, or multigrain)
• 4 oz. tender turkey breast, sliced thin
• 1 ripe avocado, mashed or sliced
• 4 slices bacon
• 1 pinch of my smoked espresso blend
• 1 tbsp mayonnaise
• Salt & freshly cracked black pepper, to taste
• Fresh lemon juice

Instructions:

Prepare the Bread:

• Toasting your bread slices enhances flavor, and adds texture. You can toast them lightly, or give them a bit of a char, depending on your preference.

Cook the Bacon:

• In a hot pan, prepare your bacon slices. Let them drain on a paper towel then pat dry.

Avocado:

• In a small bowl, mash your ripe avocado with a squeeze of fresh lemon juice and a pinch of salt and pepper.

Assemble:

• On the bottom slice of your toasted bread, spread the avocado.
• Layer the thin slices of turkey breast, followed by the bacon.
• Sprinkle the smoked espresso over the bacon to add a smoky depth that will elevate the sandwich’s flavor profile.

Sicilian Kiss: A Seductive Pasta

For the Pasta Salad:

• 2 cups elbow macaroni (or orecchiette for a more Sicilian touch)
• ? cup sun-dried tomatoes, finely chopped
• ? cup crushed pistachios, lightly toasted
• ? cup Pecorino Romano, finely grated
• 2 tbsp fresh oregano, chopped
• 2 tbsp fresh basil, chiffonade (thinly sliced)
• 1 tbsp fresh parsley, chopped
• 1 tbsp red pepper flakes (adjust to taste)

For the Dressing:

• ? cup extra virgin Sicilian olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard (for subtle depth)
• 1 small garlic clove, minced
• Zest of ? lemon
• Juice of ? lemon
• Salt & black pepper to taste

Instructions:

Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Cook pasta al dente, according to package instructions.
3. Drain, rinse under cool water, and set aside.

Make the Dressing

1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, lemon zest, lemon juice, salt, and black pepper until emulsified.
2. Taste and adjust seasoning as needed.

Assemble

1. In a large bowl, combine the cooked pasta, sun-dried tomatoes, crushed pistachios, Pecorino Romano, oregano, basil, parsley, and red pepper flakes.
2. Pour the dressing over the salad and toss gently to coat.

Let the Flavors Set

• Allow the pasta salad to set (24 hours is ideal, but if you are in a hurry, an hour will work). Setting allows flavors to blend and deepen.

Garnish & Serve

• Top with extra fresh grated Pecorino Romano, a sprinkle of crushed pistachios, and a final drizzle of olive oil.
• Serve at room temperature alongside the Velvet Crush.