Philly Cheese Steak

Ingredients:

steaks (fresh or leftover)
steak spice
butter
garlic, minced
1 onion, sliced
1-2 bell peppers, sliced
mushrooms, sliced
broth or water
cheese, sliced or grated
mayo
buns

Steak...
> grill until medium rare and allow to rest covered for 10-15 minutes then slice thinly
> alternately, take leftover steak or roast beef from the fridge and thinly slice

Veggies...
> add a dot of butter (however much you want) to a cast iron skillet over medium heat and sauté the peppers quickly for 2 or 3 minutes
> remove the peppers from the pan and do the same with the garlic and onions together
> put the onions and garlic with the peppers, then sauté the mushrooms
> once the mushrooms are soft and nutty (about 5 minutes), add all the veggies back to the pan and add a little water or stock to deglaze (soften the yummy bits off the bottom of the pan)
> stir it all around and turn off the heat

Buns...
> liberally mayo the bun (cream cheese or garlic butter would also work)
> add veggies on one half and meat on the other
> drape one or both sides with cheese
> broil (on high) the open-faced sandwich for one minute

Pairs really well with a healthy appetite, a dark ale, and good company.

Click here for the original post.

Steak and Salad

Ingredients:

4 steaks (or 2 large ones)
steak seasoning of your choice

=+=+=+=+=+=+=+=

chopped salad greens of any kind - be diverse
green onion, chopped
herbs like cilantro, basil, or parsley (optional)
one apple, diced
one mango, diced

=+=+=+=+=+=+=+=

one tomato, diced
1 tbsp mayo

3-4 cloves garlic, minced (or 1 tsp garlic powder)

1/4 tsp kosher salt
1/2 tsp pepper


Steak...
> season on both sides with salt and pepper or steak seasoning
> grill to the level of done-ness you prefer (mine is rare or medium rare)
> once done, cover the meat and let rest while you prep the salad

Salad...
> divide the greens, herbs, green onions, mango, and apple into four bowls

Dressing...
> in a small bowl, combine the diced tomato, mayo, garlic, salt and pepper
> stir all together then divide among the four salad bowls

To serve...
> once the steak is well rested, slice it and lay each over a bowl of salad

Serves four.

Click here for the original post.

Herbes de Provence Chicken Salad

INGREDIENTS:

8 boneless skinless chicken thighs

2 tbsp olive oil
2-4 tbsp herbes de provence

1 tbsp minced garlic (or powder)

1/4 tsp salt
1 tsp pepper




METHOD:


Marinate...
> throw it all into a large, sealable freezer bag or glass bowl

> massage the chicken until the garlic and herbes are over every piece of chicken
> let rest in the fridge for 24 hours if possible or at least 2 before cooking


Grill...
> when you are ready, heat a cast iron skillet to medium heat (or grill over medium heat)
> sauté the chicken, one layer at a time (do not over-crowd the pot) until golden on both sides and cooked through

Serve...
> allow to rest for 5-10 minutes, then slice and serve over salad



The salad is very free-flowing. There are a lot of fresh herbs in my salads along with whatever vegetables are in the fridge. On this day, I chopped and tossed into the salad:

- nappa cabbage (suey choy)
- cilantro
- italian parsley

- mint

- tomato
- red onion

Click here for the original post.