Not just another tuna sandwich! From the Prime Steakhouse in Toronto in the Windsor Arms Hotel, Chef Steve Ricci gourmets up the classic, creating a seared ahi tuna nicoise delight on sourdough, complete with a dijon anchovy vinaigrette, hard boiled eggs, olives, artichokes, tomato, watercress, and red onion. Throw some chips on a plate, and a nice chilled glass of white wine and voila! Perfect picnic table fare for not only lunch but a hot summer night when you cannot bear to spend much time in the kitchen. The written recipe can be found on Toro Magazine.
The delicious iconic creation of Philadelphia brothers Harry and Pat Olivieri, Philly cheesesteak sandwiches first made their debut at a South Philly hot dog stand in 1930. The brothers were so successful they opened a restaurant, Pat’s King of Steaks, which still runs a thriving business today. There was, in the 80’s, some cheesesteak family drama, that happened when Pat’s son Herbert opened “Olivieri’s Prince of Steaks” alleging unfair competition and using the original logo. The suit was settled happily in 2007. We’ve posted both of the family feuders recipes below.
In today’s video, Chef Niall Harbison from Look and Taste creates easy sirlion Philly cheesesteak sandwiches, complete with caramelized onions,green peppers, and garlic mayonnaise served on toasty baguettes.
Chef Niall uses sirloin in his recipe, but a nice thinly sliced rib eye steak can be used as well, which some purists say is more authentic. If the steaks are frozen they are simple to slice thinly with a sharp knife. The cheese? Whatever your heart desires, but we prefer a sharp provolone. Enjoy!
Ingredients
4 Baguettes
600g Steak (about 20 oz or 1.25 lbs)
3 – 4 Yellow Onion
2 Green Bell Pepper
200g Cheese (7 oz) (American, Provolone, Swiss, Emmenthal or Mozzarella)
2 Garlic Cloves (Optional)
7 tbsp Mayonnaise (Optional)
Salt and Pepper
4 tbsp Butter or Olive Oil
Philly Cheese Steak Sandwich
Chef Niall Harbison
1. If cooking fresh bread, place them in the oven to bake as per instructions;
2. Trim the fat from the sirloin steak and cut it into thin strips. If you do not feel comfortable ask your butcher to do it for you;
3. Heat your frying pan to a medium heat before adding the olive oil and butter. When it starts frothing add the onions and cook until golden brown, tossing occasionally;
4. When the onions have caramelized and taken on a deep brown color season with salt and pepper before adding the green peppers;
5. Slice the bread and open it as wide as possible without cutting all the way through;
6. Remove the onion and pepper mix and set aside on a plate and keep warm by covering with tin foil;
7. Without cleaning your pan, add some more oil and bring back to a very high temperature before adding the seasoned beef. Continue to cook on a very high temperature for 2 minutes until it has taken an even brown color all over;
8. To make the sauce, add the finely chopped garlic to the mayonnaise and mix together. Spread this sauce evenly between the baguettes on both sides of the bread;
9. Split the beef, onion and pepper mix between the baguettes before layering the cheese on top of the sandwiches;
10. Place the tray with the sandwiches under the grill for 30 seconds until the cheese has melted and serve immediately.
And thanks to the good people at Pat’s, here is their authentic restaurant recipe:
Pat’s King of Steaks famous cheese steak sandwich
6 tablespoons soybean oil
1 large onion, sliced
24 ounces sliced rib eye or eye roll steak
Cheese (store processed recommended, aka Cheez Whiz, otherwise American or Provolone)
4 crusty Italian Rolls
Sweet green and red peppers, sauteed in oil (optional)
Mushrooms sauteed in oil (optional)
Ketchup
Heat an iron skillet or a non-stick pan over medium heat and add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions and add the remaining oil and saute the slices of meat quickly on both sides. Melt the cheese whiz in a double boiler or in the microwave. Place 8 ounces of the meat into the rolls, add onions, and pour the store processed cheese over top. Garnish with sweet peppers, mushrooms, ketchup.
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The Olivieri Prince of Steaks (now Rick’s Steaks) cheese steak original restaurant recipe, via a vintage Women’s Day magazine interview with chef/owner Rick Olivieri:
5 oz Steak (read below)
Water to moisten
2 1/2 oz Desired cheese (read below)
9 1/2-inch hoagie roll
Fried onions
Additional Toppings:
Mushrooms, raw onions,
Sweet red & green peppers,
Pizza sauce, lettuce,
Tomato
To make one cheese-steak sandwich, take the steak (Olivieri’s recommended cut: the eye of the chuck) and slice it very thin.
Panfry in large skillet with no grease or oil, just enough water to moisten.
Right before it’s done, top with desired cheese (American, provolone, mozzarella or Cheez Whiz) until melted.
Put meat and cheese on the hoagie roll, then top with fried onions.
Add additional toppings if desired.
Put on the theme song to the first Rocky movie and enjoy!
When we spoke to our friend Average Betty this week, she mentioned that she is reporting for the Grilled Cheese Invitational event in downtown Los Angeles this weekend, a culinary competition in search of the perfect grilled cheese! Ever since, we’ve had visions of grilled cheese sandwiches dancing in our heads.
Memories of grilled cheese sandwiches go way back into our school years, tomato soup, white bread, and Kraft cheese, served by Mom with a touch of love. Perfect comfort food. We started to think about chefs, do any of our favorites make a special version of the childhood classic? We set off on a mission to find out!
We found an amazing version of the classic sandwich, courtesy of Chef Christopher Lee from the Gilt restaurant in the NYC Palace Hotel. The Price= $50 on the menu. Featured on Gossip Girl, this is perhaps the most expensive grilled cheese sandwich ever. Not that we watch Gossip Girl, we just heard about this episode! And we have no idea who Chuck Bass is, and have never had a crush on him, really!
We know, times are tough, and most of us are carefully watching our food spending. Fear not, we can show you how to make our version for much less. First, watch the video, and then we will disclose our cost cutting suggestion for the sandwich recipe.
Australian celebrity chef Curtis Stone is the host of Take Home Chef on TLC. A charmer, this master chef was voted as one of People Magazine’s “Sexiest Men Alive” in 2006.
Alas, we digress! More importantly, he whips up some amazingly delicious recipes. In this video he shares with us his special recipe for a crave inducing pulled pork sandwich, complete with grilled pineapple and barbecue sauce.
Pulled Pork Sandwich
Ingredients
* 1 4-pound boneless pork shoulder roast
* Kosher salt and freshly ground black pepper
* 2 Tbsp olive oil or canola oil
* 2 red onions peeled and quartered
* 2 large carrots peeled and cut into 1-inch chunks
* 3 celery sticks cut into 1-inch chunks
* 1 whole garlic head split in half horizontally
* 1 c dry red wine
* 2 1/2 c chicken stock
* Small handful of fresh thyme sprigs
* 1 orange quartered
* 1 bay leaf
* 1/2 tsp whole black peppercorns
* Barbecue Sauce (see recipe) warm
* 6 thin slices peeled pineapple halved and cored
* 6 crusty rolls halved horizontally
* Homemade Coleslaw (see recipe)
Preheat the oven to 275°F. Sprinkle the pork shoulder all over with kosher salt and freshly ground black pepper. Heat a heavy large wide pot over high heat until it is very hot. Add the oil and then add the pork. Cook until the pork is golden brown on the bottom about 5 minutes. Turn the pork and continue cooking until it is golden brown all over about 10 minutes. Transfer the pork to a baking sheet and pour off all but 2 tablespoons of the oil from the pot.
Add the onions carrots celery and garlic to the pot and cook until the onions are golden brown all over about 5 minutes. Return the pork to the pot. Add the wine and simmer until it is reduced by half stirring to scrape up the browned bits on the bottom of the pot about 3 minutes. Add the stock thyme orange bay leaf and peppercorns. Bring the liquids to a simmer then cover the pot and place it in the oven.
Cook in the oven until the pork is fork-tender about 2 1/2 hours. Remove the pot from the oven. Let stand uncovered at room temperature for 30 minutes to cool slightly.
Transfer the pork to a baking dish and pull the meat apart with a fork and knife. Toss the shredded pork with some of the warm barbecue sauce. Cover with foil to keep warm.
Meanwhile preheat a grill pan over medium-high heat. Grill the pineapple slices until they are heated through and soften slightly about 2 minutes per side. Meanwhile grill the bread slices cut side down until lightly toasted.
Spoon the coleslaw over the bread bottoms. Top each with the shredded pork then 2 half slices of pineapple. Spoon more barbecue sauce over and cover with the bread tops. Serve warm.
Barbecue Sauce
Ingredients
* 1 Tbsp olive oil
* 1/3 c finely chopped red onion
* 1 large garlic clove, finely chopped
* 1 c ketchup
* 1 c peeled cored finely diced pineapple
* 1/2 c orange juice
* 1/4 c low-sodium soy sauce
* 2 Tbsp chopped fresh cilantro
* 2 Tbsp chopped green onions
* 1/2 tsp ground cumin
* 1/2 tsp toasted sesame oil
* Salt and freshly ground black pepper
Heat the oil in a medium sauce pan over medium heat. Add the onion and sauté until tender and pale golden, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the ketchup, pineapple, orange juice, soy sauce, cilantro, green onions, cumin, and sesame oil. Cook uncovered over medium-low heat until the pineapple softens, the mixture thickens and the flavors blend, stirring occasionally, about 15 minutes. Season the sauce to taste with salt and pepper.
Homemade Coleslaw
Ingredients
* 1/2 c white wine vinegar
* 3 Tbsp sugar
* 2 tsp salt
* 1/2 tsp freshly ground black pepper
* 1 small head green cabbage, halved, cored and thinly sliced
* 1 large carrot, peeled and shredded
* 1/4 c crème fraîche (or sour cream)
* 1/4 c mayonnaise
* 2 Tbsp Dijon mustard
* 4 green onions, finely chopped
Stir the vinegar, sugar, salt, and pepper in a large bowl until the sugar dissolves. Add the cabbage and carrots and toss to thoroughly coat. Cover with plastic wrap and refrigerate for 30 minutes.
Stir the crème fraîche, mayonnaise, and mustard in a small bowl to blend. Drizzle over the cabbage mixture and toss to combine thoroughly. Mix in the green onions and serve.
Hari Nayak is an internationally renowned chef & the author of “Modern Indian Cooking”.
Here Chef Hari prepares a wonderful combination of the Tandoori chicken and cucumber salad in a delicious deli wrap sandwich. This video is courtesy of ifood.tv.
For the cucumber salad recipe you will need:
1 chopped tomato
1 peeled and diced cucumber
1/2 of a medium chopped red onion
1 chopped jalapeno pepper
a dash of salt
a dash of cumin powder
a handful of chopped cilantro
juice of 1/2 a lemon
Mix the above together in a bowl for the cucumber salad. Adjust ingredients as needed for taste.
You will also need:
leftover tandoori chicken breasts, or any cooked chicken
mint chutney: Options here are to buy in a jar at Whole Foods, or prepare it by mixing the following in a blender until the mixture is smooth
1/2 of a cup of mint
1/4 cup cilantro, Optionally: separated from stems
1 chopped red or green chili
1 and 1/2 tbsp of chopped red onion
3 tbsp of lemon/lime juice (tamarind juice may also be used)
5 tsp of water
salt and pepper, and a touch of sugar if desired
mayonnaise
chopped Romaine lettuce
large whole wheat tortillas
Cut leftover tandoori chicken breasts (or you could use any type of cooked chicken) into thin strips. Take a tortilla wrap and spread with mint chutney and mayo, top with chopped lettuce, chicken, and the cucumber salad. Wrap it up, slice at an angle and voila! Serve with carrot sticks or your favorite side item.
Chef Keith Snow from Harvest Eating creates the perfect Italian sandwich. This would be a delicious treat for hungry football guests on a weekend!
Ingredients:
2 slices ciabatta style rustic bread,
2 slices provolone cheese
1/2 cup romaine lettuce, shredded
2 tbs vinaigrette dressing (you could use any grocery store vinaigrette, or make your own with balsamic vinegar, olive oil, garlic, basil, salt and pepper)
2 slices natural ham
2 slices genoa salami
2 slices capicola ham
