Ribeye is the canonical cheesesteak meat but I nearly always use flat iron steaks. This one was cut thin while semi-frozen and tossed in a bowl with onions, green peppers, and salt and pepper. It marinated for an hour or so – the onions started to wilt a little.That’s provolone starting to melt into the steak and veggies. I turned small stainless bowls upside down over the two piles to help it along.It worked pretty well. This is the closest I’ve come to this particular style of cheesesteak, I usually go with a cheese sauce poured over the meat in the bun, and I think I prefer that method although it is just a touch more trouble.
Another quick pizza on a naan loaf. Loaf? Is there a better term for these? It just feels clumsy.
I finally thawed that duck we bought circa Christmas last year. We have plenty of duck fat so a confit was a no-brainer:The 6 inch deep hotel pan was just about perfect for this…This is after 3 or 4 hours at 250. I grabbed a bone with tongs and it slipped right out. Had to have been a thigh bone because the two leg bones were still there.I had the notion that I could crisp the skin under the broiler of my toaster oven but I think a pre-heated 500 degree oven would have been the better call. The skin wanted to brown under the broiler but I could see that it was going to burn the high spots. I pulled the skillet because the veggies were done and needed to be served.We went with Brussels sprouts and teeny potatoes with prosciutto, sauteed in olive oil and balsamic vinegar.The blueberry sauce was a reduction of red wine, balsamic vinegar, and the last of our blueberry syrup, with a dash of allspice and cinnamon.The rice is my favorite box mix, Zatarain’s Long Grain and Wild Rice.