V&J’s Philly Cheese Steak
I really love twitter but it is definitely bad to look at midday, when you are hungry, and follow tons of foodies. The issue this morning was I saw gravy and then from that point I wanted chicken fried chicken with white pepper gravy. Then I remembered there was something I was craving a few days ago and it was a Philly! Here’s the deal, chicken fried chicken is really not a challenge for me to make. I make fried everything, except fried butter (that’s just wrong on so many levels). So the Philly won in the wars of what to cook and blog. The largest challenge of a Philly Cheese Steak is the meat. Problem is that you need sliced rib eye from a boneless rib eye. Not that hard you would think but some meat departments do not have a deli slicer in the back near the raw meat. I got lucky after calling around to three places, not only found someone who could cut the meat for the Philly but also cooked a Philly themselves at home. The process is pretty easy once you find someone that will cut it for you. If you do not have a griddle then I highly suggest you get one. This can be cooked in a iron skillet but the temperature does not stay even in a skillet versus an electric griddle. Once you have the griddle (or iron skillet) and your meat then follow these simple steps below. Remember no Philly is better then the one you create yourself. Why? Cause you can have anything you want on it!
Do not forget mise en place!
Get the griddle nice and hot with a tad of olive oil and two spatulas.
Do not fry any longer then 8 minutes. Just cook till you see no red and it is lightly browned. Cooking too long will make the meat tough. And after a few minutes you should have something that looks like this.
Ingredients
Instructions
On the hot griddle ( or skillet) just add your guilty pleasures of a Philly and fry. Once browned pull off the meat and add it to the bread with cheese underneath; if you want cheese that is.
http://mooshujenne.com/vjs-philly-cheese-steak/BLTA
This is one of my favorite simple sandwiches. I can’t have just a BLT, it has to be a BLTA! Avocado is a fruit just in case you were wondering. It is also a aphrodisiac! The Mayans and the Aztecs ate them to enhance sexual desirability. They have many vitamins and are extremely healthy for your body and heart. So why not add a little bacon to make it unhealthy?! Here is how I put together my BLTA. Let me know how you make your BLTA or BLT.
Ingredients
Instructions
Toast the sourdough bread on a griddle or in a toaster. After toasting the bread, add mayo to the bread slices. Skip this step if you are using vinaigrette. Add lettuce, tomato, bacon, cheese, onions and avocados to the slices of bread. If using vinaigrette dressing add to sandwich before cutting. Cut in half and serve.
http://mooshujenne.com/blta/
Homemade Meatball Sub
My son really wanted me to make this sandwich. But I knew the first thing I would have to accomplish is how to make a restaurant style meatball. I wanted something soft and juicy just like I get at Carinos. After a few hours of looking at recipes I found that combining what I saw on a Triple D episode and what I grew up making with my grandmother was going to be the way to go. Also this was a chance to use my lovely new food processor.
First science to a good tender meatball is bread crumbs. Whether you make it on your own with fresh bread which is the best and if you do this it is good to add some fresh Italian seasoning to it. Or whether you use bread crumbs out of a can or panko they all do the same thing. They hold moisture into your meatball. Your egg acts as your binding agent which is also important. Remember those two things and you will always have a great meatball. Here’s my recipe to a good soft and tender meatball.
Ingredients
Instructions
Preheat oven to 375 degrees. In a food processor put in parsley and chop. Add in garlic and onion and chop also. In a large bowl put ground beef and add your seasoning mixture and salt and pepper to the meat. Add in 3 large eggs and 1/2 cup milk and using your hand mix well. Then add in bread crumbs and mix well with your hands again. Take a large long baking dish and oil the bottom lightly with olive oil to help the meatballs not to stick. Roll your meatballs to about the size of your palm and set into dish. Cover dish with foil. Bake them at 375 degrees for one hour.
For your sandwich simply slice your meatballs in half and add to your bread of choice. Add cheese and favorite sauce over the meatballs. This recipe makes enough to serve six and still have meatballs left over to make spaghetti and meatballs the next night.
http://mooshujenne.com/homemade-meatball-sub/
