Monday, September 21, 2020

PHILLY CHEESE STEAK SANDWICHES

There has always been the debate over the type of cheese used on a Philly Cheese Steak.  The three popular cheeses are Provolone, Swiss, White American, and the one I would never use - Cheez Whiz.  Cheez Whiz was introduced because of convenience.  I would say that the Provolone is my favorite cheese to use, but love all three.  





1 lb boneless Rib Eye Steak or New York Strip
½ t onion powder
½ t garlic powder
2 t avocado oil or other high smoke point oil
Sea salt and finely ground black pepper

Place steak in the freezer for about 2 hours. 
Slice the steak as thin as you possibly can with a sharp knife and then chop the meat.
Place in a bowl with the above ingredients, toss to combine, and refrigerate for one hour, while caramelizing the onions.

1 large yellow onion, cut in half and thinly sliced
1 T extra-virgin olive oil
8 thin slices Provolone cheese, divided
1 o 2 T mayonnaise
2 Hoagie Rolls 

In a large cast-iron skillet, sauté onion in oil over low heat for about 15 minutes, stirring often, until soft.  

Chop up 4 slices of the Provolone cheese and set aside.

Spoon onions into a bowl set aside. 

In the same skillet cook steak on high heat for about 3 or 4 minutes, until brown.
Season to taste with salt and pepper.

Add the onions back to the skillet with the steak and add chopped cheese.  Mix well in skillet.

Open rolls and place under a broiler for just a couple of minutes to brown. Be careful not to burn. Spread both sides of rolls with mayonnaise.

Divide the steak mixture between the 2 rolls, then top with the rest of the cheese slices.  

Heat under broiler for about one minute, or until cheese is melted but not burned.

Serves 2

Tuesday, September 1, 2020

ASPARAGUS WITH PIGNOLI & SHAVINGS OF PARMIGIANO

I love spring asparagus and this is a delicious way to serve them.  Use can substitute French green beans and it will be equally delicious.



2 T avocado oil
1 cup pignoli (pine nuts)
2 cloves garlic, pressed or minced
2 t sea salt
2 bunches asparagus, trimmed of tough ends
1 t freshly cracked black pepper
1 cup shaved Parmigiano-Reggiano  cheese
Juice of 1 small lemon
2 T extra-virgin olive oil

Heat the avocado oil in a large skillet over medium heat, add pignoli and garlic and cook stirring constantly, until golden.  About 1 to 2 minutes.  Do not let them burn.  Transfer to a small bowl.

In the same large skillet, bring enough water to cover asparagus to a boil.  Add the salt, stir and add the asparagus.  Cook until just tender, about 1 to 2 minutes.
Drain and add to a large bowl of ice water.

Meanwhile, shave  the Parmigiano and set aside.
When asparagus are cool, pat dry with paper towels and place on a oblong platter or au gratin dish and squeeze on the lemon juice.
Season with the cracked pepper.
Top with the pignoli and garlic.  Finish up with the Parmigiano strips and serve.

Serves 4 to 6