Tired of Turkey

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.

Cheesesteak

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.

Pizza Pr0n

I picked the first batch of cherry tomatoes, probably about a pint and a half.  Mrs J looked at the bowl and thought they would go good on a pizza.  She was right.

These are more of those naan loaves we bought at the International grocery.  They are about 8 inches in diameter and make great little individual pies.  I brushed them with garlic infused olive oil, added pieces of sliced provolone, and the sliced tomatoes.  They went into a 400 degree oven for about 10 minutes.  Add the fresh basil after they come out.  Shredded parmesan works well.  I use a microplane grater on a small block of hard cheese.

Pizza Pr0n – Pastrami and Pickles with Swiss

DSC_1283 (1600x1060)The International Grocery, a store in the next town past the closest, carries a good selection of Lebanese style pitas, delivered from an upstate bakery.  This is a loaf of  tannour bread.  It’s thin and about 14″-16″ across.  When I saw it I thought “instant pizza!”.DSC_1287 (1600x1060)The sauce is a whole grain mustard cut with plain yellow mustard with a ton of minced garlic.  There are provolone and Swiss cheese slices atop the mustard and then a layer of pastrami broken into rough pieces, a little more shredded cheese, and then some of my refrigerator dills.DSC_1286 (1600x1060)We give this two thumbs up – especially given how quickly it comes together using that pre-baked crust.  I did take it out of the oven a little sooner than I would have liked but I feared the crust would turn brittle.  The edge crust – we call that part the “pizza bones” – did get hard but the mustard and cheeses kept the rest pliable.DSC_1290 (1600x1060)

Giardiniera Update

DSC_0884 (1600x1060)This is the first time I’ve really had a good taste test for that giardiniera I made the other day.  I was a little worried that it was going to be too hot – I added way more serrano peppers to mine than any of the recipes I looked at mentioned.  I shouldn’t have worried, this one has some heat but no more than the few varieties of store bought I’ve sampled.  It’s certainly more colorful!

Sammich Pr0n – Cheeseburger

DSC_0110 (1600x1060)I’ve been buying fresh jalapenos at the store and keeping them in the fridge for use in Tex-Mex dishes.  When they start to get limp I’ve been slicing them and dropping the slices into a jar of dill pickle slices.  In a few weeks they become interesting.  I have some of those dilled jalapenos on this burger along with a nice slice of sweet onion and a squirt of hot mustard atop a slice of provolone.

I was thinking a mushroom swiss burger when I started the mushrooms in butter and olive oil but changed my mind and went with the gravy over the fries.  The gravy is an ad hoc mixture of stock and various other oddments.  I cooked the burgers in a toaster oven so the drippings from the beef weren’t available but it turned out well enough.

Sammich Pr0n – Reuben

DSC_0083 (1600x1060)The local markets have been selling corned beef cheaper than hamburger lately.  I’ve been grabbing them every time we go shopping.  I like the traditional boiled dinner with cabbage and carrots but I think corned beef on rye is hard to top.  My only complaint is they always use brisket for these so the slabs of cooked meat are thin.

Sammich Pr0n – French Dip Roast Beef

DSC_9443 (1600x1060)I spent the morning slicing and vacuum sealing a ham, a beef roast, and a corned beef.  I kept out enough of the sliced roast beef to make a couple of these.  They are the next thing to an Italian beef, lacking only the particular seasonings.  I’m calling it a roast beef although it was slow cooked in a big crockpot.  I added beef broth, red wine, lots of garlic, sliced onions, and bay leaves.  If I had added basil and oregano, and maybe rosemary I would consider it full on Italian beef.  It was cooked to 150 internal temperature, not quite well done but pretty close.  It spent a day in the fridge before slicing.