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Philly Cheesesteak

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A cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheese steak, or steak and cheese, is a sandwich made from thinly-sliced pieces of steak and melted cheese in a long roll. A popular regional fast food, it has its roots in the city of Philadelphia, Pennsylvania. (Learn More about Philly Cheesesteak)

Ingredients:

  • 1 (12-ounce) flank steak, trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (5-inch) portobello mushroom caps
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 cup thinly sliced onion
  • 1 1/2 cups thinly sliced green bell pepper
  • 2 teaspoons minced garlic
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon lower-sodium soy sauce
  • 2 teaspoons all-purpose flour
  • 1/2 cup 1% low-fat milk
  • 1 ounce provolone cheese, torn into small pieces
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon dry mustard
  • 4 (3-ounce) hoagie rolls, toasted

Preparation

  1. 1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
  2. 2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
  3. 3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).
  4. 4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.

(Form: http://www.myrecipes.com/recipe/philly-cheesesteak-50400000119701/)

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American Turducken

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Ingredients

Brine:

  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 gallon water
  • 18 to 21-pound turkey, skin intact and boned except for drumsticks
  • House seasoning, recipe follows
  • Cornbread Dressing, recipe follows
  • 3 to 4-pound duck, boned
  • 3 to 4-pound chicken, boned
  • Paprika

Directions

To make the brine: Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.

 

Preheat roaster to 500 degrees F.

 

Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.

 

Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher’s twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.

 

Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately 3 hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.

 

Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.

 

Cook’s Notes: If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees F. Try to keep the flare-ups from the fire to a minimum.

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Cornbread Dressing:

Cornbread:

  • 1 cup self rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil

Dressing:

  • 7 slices white bread, dried in warm oven
  • Cornbread
  • 1 sleeve saltine crackers
  • 2 cups chopped celery
  • 1 large onion, chopped
  • 8 tablespoons butter
  • 7 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried sage
  • 1 tablespoon poultry seasoning
  • 5 eggs, beaten

Preheat oven to 350 degrees F.

 

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

 

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Follow instructions above to stuff birds.


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Buffalo Wings Recipe

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       This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco.
     There are many Buffalo chicken wing recipes out there, but if you want to taste the “real” thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.

Makes 6 Servings of Buffalo Chicken Wings (6 per person)

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 36 chicken wing pieces (one wing makes 2 pieces – the “flat” and the “drum”)
  • 1 tablespoon vegetable oil
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 1 1/2 tablespoons white vinegar
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 6 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
  • 6 tablespoons unsalted butter or margarine
  • celery sticks
  • blue cheese dressing

Preparation:

Preheat oven to 425 degrees F.

  1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
  2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
  3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

(From: http://americanfood.about.com/od/appetizersandsoups/r/bufchicwing.htm)


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American Cobb Salad

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INGREDIENTS  FOR THE DRESSING:
¾ cup canola oil
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tbsp. fresh lemon juice
¾ tsp. dry mustard
½ tsp. Worcestershire
¼ tsp. sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:
½ head iceberg lettuce, cored and shredded
½ head romaine lettuce, chopped
½ bunch watercress, some of the stems trimmed, chopped
2 oz. blue cheese, preferably Roquefort, crumbled
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into ½” cubes
2 medium tomatoes, peeled, seeded, and cut into ½” cubes
1 boneless skinless chicken breast, cooked and cut into ½” cubes
1 avocado, peeled, pitted, and cut into ½” cubes
Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced chives

INSTRUCTIONS
  1. Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).

2. Make the salad: On a large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.