Archive for category Cooking
Two of the bloggers who participated in the meme yesterday were from Philadelphia and my guest blogger Iron Cook Carl is from Willow Grove which is just outside of Philadelphia. With his help I was able to put this post together to at least begin my month of food related posts. I was inspired to post my recipe for a Philly Cheesesteak and see what you think about it. If you have never had an authentic cheesesteak I’m going to ask you to never get one. What you talkin’ bout Willis?
Let me explain. Authentic Philadelphia Cheesesteaks use Cheez Whiz. Personally Cheez Whiz belongs on a cheesesteak the same way vomit belongs on your cereal. It’s culinary sacrilege. There are many variations to the cheesesteak as far as what kind of cheese to use: mozzarella, provolone or white American. Whether or not you want sautéed onions, hot peppers, mushrooms, banana peppers, bell peppers, salt and pepper, or with the addition of shredded lettuce and tomatoes, the all powerful cheesesteak hoagie! Ketchup and mayonnaise are also optional but if you put mayonnaise on a cheesesteak don’t think about sitting at the same table with me. You have to eat somewhere else. I do feel that strongly bout it!
So you know Cheez Whiz is out! The one constant in a Philly Cheesesteak is the bread. True cheesesteak aficionados only use Amoroso long rolls to make their sandwiches. When making a cheesesteak do not use Steak-Ums. Get a butcher to cut thinly sliced rib-eye or top round for you. It is easier to purchase the roast, freeze it and bring it back to the butcher to get it sliced as thin as humanly possible.
It is quite possible that if you try to make a cheesesteak with Cheez Whiz crap that you might like it. For that reason you should try to make it with either provolone, mozzarella or white American cheese first. Then after that, you won’t like it with Cheez Whiz. I guarantee! Wanna make one? Or better yet, let me make it for you.
Prep Time 15:00 minutes, Makes two sandwiches
In other words, serves one
1 medium onion, sliced thin
12 ozs. thinly sliced rib-eye steak
Four slices provolone cheese
Two slices mozzarella
2 Amoroso rolls, sliced but not through ends
Bell peppers (optional)
Goya Adobo seasoning to taste
Sauté onions on low flame until translucent in fry pan. Remove the onions and turn heat up to medium. Cook the meat until brown and add seasoning to taste. Add onions back into pan and separate contents into two piles. Place the cheese on top of the piles of onions and meat to melt. Cover with open rolls. When cheese is melted use spatula to fold meat and onions into roll. Serve with pickle, French fries and ketchup. Mmm mmm great!
On a side note: some bloggers from yesterday’s meme are under the impression they can only visit blogs that they have never visited or commented on before. Not so. As long as you do visit the sites you don’t normally or have never visited, you can also visit and comment on all the other blogs that participated as well. Also another blogger who had difficulties with scheduling has her meme answers posted; visit Disjointed Rhymings to read and comment.
DISCLAIMER: I am very sleepy and what appears on the computer screen before you may or may not be coherent.
It’s no secret that one of my favorite rooms at home is the kitchen. I feel very comfortable there and love to cook for those I love or care about or maybe even hate, but the latter has not happened! I don’t hate anybody anyway.
Back to the subject at hand. Cooking is perhaps my favorite hobby and having several people over for dinner tonight I thought I could post about the meal and leave a recipe. The chicken recipe is not mine. Iron Cook Carl who hasn’t posted in forever either is the creator of this recipe.
Tonight I am planning on cooking for eight. It’s kind of a big deal so I am going all out on some courses but for the main course I thought I would keep it simple with baked chicken. To start the meal off I am preparing a seafood bisque. Actually this is my first time preparing a bisque the correct French way. I still have to make it to the market to get the mushrooms. The soup is going to be a crab, lobster and mushroom bisque.
The second course is an radicchio and arugula salad with orange and grapefruit supremes and a lemon vinaigrette. The third course consists of the baked chicken Italiano (see recipe below), cous cous and broccoli rabe. Dessert is also a recipe I’m taking from Carl.
Blue Velvet Cake is a take on Red Velvet cake. It is exactly the same Paula Deen recipe I have been using myself and all he did was substitute red food coloring with blue. He made cupcakes for his kids in the shape of Blue’s paws from Blue’s Clues. I’m just making a four layer cake with loads and load and loads and loads of frosting!
Baked Chicken Italiano Recipe
courtesy of Iron Cook Carl
Emeril’s Essence Seasoning
5 garlic cloves
1 large onion cut in half
1-2 bottles of either Kraft or Wish Bone House Italian dressing
10 chicken quarters (free range, organic)
Keep leg and thighs attached. Clean chicken and remove skin if you prefer less fat in your diet. Season both sides of chicken with Emeril’s essence and place in large baking pan. Smash and remove the skin from the gloves of garlic. Cut onion in half and place in baking dish with garlic. Add Italian dressing to pan by pouring along sides not directly on chicken.
Place in 350 degree oven for at least an hour, until juices run clear or until internal temperature reaches 165 degrees. Turn chicken at least once during baking. Carl says after the chicken is done he drains the dressing and returns the chicken to the oven to get crispy.
Don’t forget the bubbly!
- Quick Miso Soup (morningerection.wordpress.com)
- A Reader Recipe: Thai Chicken Satay (fitsugar.com)
- BBQ Pulled Chicken + Maple Balsamic Brussels Sprouts (mrsveggiepants.wordpress.com)
- Cinnamon Chicken with Couscous and Dried Fruit (cowtalesbyacowgirlcook.com)
I have to first confess that I stole this idea from another blog I visited last year. I apologize that I don’t remember the blog but I did confess to the blogger that I liked the idea so much that I was stealing it to use on my site. I hoping she doesn’t mind. I must also confess that I am writing this post to use in February of 2011 and at the time of writing this post, my comment on her site is still waiting moderation.
My answer was pistachios. Of all the wonderful and delectable desserts and snacks out there, I could be satisfied with just eating pistachios for the rest of my life. That is a huge statement because I love butter almond ice cream, strawberry shortcake, sugar cookies, carrot cake, and the list goes on and on and on… Still I know I could live without all of those because of how much I love pistachios. Love is like pistachios because there are many wonderfully beautiful women in the world, but I can live without all of them as long as I have April. Wow! I am amazing!
If love was a food, what would it be for you?
- California pistachios: Dietitian and Mother Nature approved (eurekalert.org)
- Pistachio cookies (gothamgal.com)
- Can’t Eat Just One Pistachio (morningerection.wordpress.com)
- If Love Was A Food What Would It Be And Why (michiruseven.wordpress.com) I found the original site!