Thursday, October 13, 2011

Philadelphia Flyers Cheesesteak

Today's post is focused on Philadelphia.  The home of the Broadstreet Bullies.  The first food I think of when thinking about Philadelphia would be the Philly Cheesesteak.  I understand that the natives there are very picky about their sandwiches.  Here is what I did to mine:

Philadelphia Flyers Cheesesteak
1 lb thinly sliced beef
1 white onion, sliced
1 green pepper, sliced
1 clove garlic, minced
Provolone cheese
Cheese Whiz
2 hoagie rolls
  • Slice beef as thin as you can get it.  It helps to cut it by putting the steak in the freezer for about 45 minutes and then slicing it.  It really help if you have a food slicer.
  • Cook onion, garlic, and pepper over low heat until onion starts to caramelize.  Set aside and keep warm.
  • Cook steak over high heat to brown.  Lower heat and mix in the pepper and onion mixture.  Divide into two piles and top with cheeses. 
  • Split hoagies in half length-wise and place on top of beef and cheese until cheese is melted.  Flip over with spatulas.  Cut in half and serve.
Pretty basic, pretty tasty.  This was definitely a winner.  If I had to guess I would say even James Van Riemsdyk would approve!  I'm going to make this again and use my horseradish sauce and maybe some mushrooms too.  I've also been told that I need to use marinara sauce as well.  If the Flyers make the playoffs, well WHEN they make the playoffs this year, let's hope they don't play Boston know...

Horseradish Sauce

I've always loved the sauce that most restaurants serve with onion pedals.  Horseradish sauces also go good with beef.  I decided that it was time to make my own.  This is what I did:

Horseradish Sauce
1 cup mayonnaise
4 tbs prepared horseradish
2 ts Dijon mustard
1 ts garlic powder
1 ts onion powder
1 ts ground red pepper

  • Mix all of these ingredients in a bowl until well mixed.  Place in refrigerator and let flavors mingle.  Enjoy!
This is a quick and simple sauce to make.  It goes well with many different dishes.  And it's right up my alley because, as I hope we all know by know, I love spicy foods!

Friday, October 7, 2011

Flat Iron Steak w/Chimichurri Sauce

I was continuing the search for something different and decided to try to make a Chimichurra sauce.  I've always seen recipes with it and made the decision to make my own.  I found a cheap Flat Iron steak in the grocery store.  Can you say fate?

Flat Iron Steak w/Chimichurri Sauce
1lb flat iron steak

1 bunch fresh parsley, chopped
1 pinch fresh cilantro, chopped
8 cloves garlic, chopped
3/4 cup olive oil
1/8 cup sherry wine
1/8 cup white vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper
  • Combine all ingredients for sauce in a food processor.  Pulse until mixed well but not pureed.  Let sit and the flavors will mingle.
  • Season steak with salt and pepper and cook until done to your likeness.  Remove steak from heat and top with Chimichurri sauce.  Let rest for five minutes.  Enjoy!
This was a different flavor.  I think I used to much cilantro for my liking but my wife thought it was good.  She likes cilantro much more than I do.  I spread this on a piece of bread and it was also delicious!  Next time I will have to toast it!  What dishes have you created with a Chimichurri sauce?

Saturday, October 1, 2011

Basic Knife Skills

One of the most important skills to have in the kitchen:  knife skills.  Here is a video courtesy of AllRecipes to help you hone yours.