Broke out the sous vide rig for a flat iron steak, ran it to 140 degrees for 4 hours, sliced it, and tossed it into a skillet with a sliced onion just turning brown. Made a roux of butter and flour, whisked in milk, and cooked that to thicken, adding Provolone bit by bit to make a nice cheese sauce for the the sammiches. The buns are toasting on the grill. I love my new oven.
This is one of the Texas hurricane rescues, she was brought back in an effort to save her and her litter. She is heartworm positive with some other maladies and her prognosis is uncertain. She and her puppies would already have been put down had she stayed.Mmm… red beans and rice. TaMara mentioned the dish in one of her posts and it reminded me that we haven’t had any lately. This one was cooked with a ham hock. I added the andouille late because it will get tough if it simmers a long time.Here’s a kitteh! Not a hurricane rescue, he is a local kitty boy.Our fig trees/bushes exploded this year. We put rooted cuttings in the ground spring of ’16 and reaped a scant harvest but this year we should do better.There are a lot of figs coming on and they are getting to a size they couldn’t match last year.This one-eyed kitteh has been adopted since the photo was taken. I don’t have any more info than that.Cheesesteak! This was tasty – I did the flat iron steak sous vide, it was in the water bath 6 hours @140 degrees. For service, it was sliced and added to a pan of caramelized onions and tossed to mix and rewarm then covered with a nice cheese sauce of American and cheddar.Tommy is a tuxedo kitteh born in March this year. He’s a good kitteh, Brent.
Mrs J found this Regal Moth in her flower garden, it seemed to be some distress. She left it in a little concealed nook and has since seen it a couple of times in different spots.I had an oops! moment last week – I left the butter dish atop the toaster oven and needed something to use up all that melted butter. Pineapple upside down cake worked admirably. It could have used a bit more oven time to caramelize the pineapple layer. Inverting the cake onto a sheet of parchment paper was a stroke of genius, he said, patting himself on the back.More sous vide rib-eye. I made a pan sauce in the cast iron skillet used to sear the steaks. Deglazed it with white wine and then added the sealed bag liquids and the garlic butter left from the mix used for the bread.While I was searching the freezer for the rib steaks I came across a couple of strip steaks. I knew them to be tough so I put them in the water bath with the rib-eyes and let them run overnight. I sliced off a bit to sample in the morning and found it very tender. Mrs J started chanting “cheesesteak! cheesesteak!” And that’s the rest of the story.My cayenne peppers are nearing harvest, they’ll be dried and processed into red pepper flakes.The habaneros are starting to ripen. They are just too hot to use up in the small amounts we can tolerate – I still have ground habs from two years ago. They are pretty, though, and I’m sure I’ll want some growing next year, too.Naan pizzas! These are just great for quick and tasty dinners. These have olive oil and garlic, provolone, cherry tomatoes, fresh thyme, deli sliced turkey, salami, shredded pizza blend cheese, and fresh grated Parmesan.I’ll bookend this post with moths. Here’s a hummingbird moth browsing through the flowers on the catmint.
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.
Most people hear “cheesesteak” and something similar to this is what they see in their mind’s eye. It’s often described as a “Philly Cheesesteak”, much to the dismay of Philadephians no matter where they may be living now – a regional pride thing. (Chicago Italian Beef, Buffalo Wings, etc.) A cheesesteak sammich is pretty good no matter what you want to call it but don’t end there and go home satisfied until you’ve tried another of its manifestations in fine dining:Cheesesteak fries are awesome! Let your imagination run free! Cheesesteak potato! Cheesesteak noodles!
I really like the flat iron steaks for these, they are so easy to slice into thin strips and are good tasting, tender, and much cheaper than the rib eyes that are a standard for steak sandwiches. The cheese sauce has Swiss and provolone. The roll is from my now standard recipe from King Arthur – the dough divided into 6 pieces and shaped into logs. Bonus Kitteh!Amelia is a Siamese that has been at the shelter for a while. This retired gentleman recently lost his 20 year old cat and came to the shelter a couple of times, taking pictures of candidates so his working wife could help him choose. He came back the other day and took Amelia home with him. He reports that Amelia has made herself right at home.
I nearly forgot that I had this baguette tray with the perforations . I thought I might try it for some hoagie rolls and it seems to have worked pretty well, not sure if it’s better than on a regular tray. I got a rash of complaints when I served up a photo of a cheesesteak on a round bun, they said I wasn’t true to the proper form in the Platonic sense of “cheesesteak” – most of the complaints pointing to lack of a long roll, never mind that they weren’t Amoroso’s.That should quell the riot. I’ll take note of any complaint and report back.Bonus kitteh! This is the neighbor’s cat, Mrs J says that is a mackerel pattern. It was taking advantage of our bench that overlooks the front pond early the other morning.I think these are the best looking hamburger buns I’ve made so far. The shapes are good and the sizes are nearly uniform. These are from the King Arthur Flour “Beautiful Burger Buns” recipe – now my go to recipe for buns and rolls.Mmm… we had this spaghetti for dinner tonight. A little Italian sausage in some of my Awesome Sauce from last year’s tomato crop. My container basil was getting lonely, this was a perfect place for s sprig.Baked beans! These are always good to have on hand, along with slaw and potato salad. Add a sammich for an instant lunch.