Tag Archives: tailgating recipes

Chicken Fried Steak Sandwich with Pasilla Cream Gravy

11 Sep

Chicken Fried Steak Sandwich with Pasilla Cream Gravy

(Published in Chile Pepper Magazine)

Yield: 2 sandwiches * Zest Factor: Mild

How every you want to call it-chicken fried or country fried-the results are in: this steak is deliciously! Serve it without gravy as they do at the Dairy-ette or add on with my own pasilla cream gravy to add a little smoke and substance to an already dominant steak.

Canola oil for frying

2 rib eye steaks (6 ounces each), fat trimmed

2 eggs

1 tablespoon Tabasco

salt and freshly ground pepper

½ cup flour plus 1 tablespoon extra for the gravy

cayenne pepper

2 tablespoons minced pasilla pepper

¾ cup water

¾ cup half and half

4 slices white Pullman bread, toasted and buttered

option: lettuce and tomato

In a large fry pan over medium high heat, add canola oil to fill the pan by ½ an inch. Take a long sheet of plastic wrap and fold over your steaks to cover on both sides (you are making a paillard- a thinly pounded piece of meat) Once your steaks are wrapped in plastic wrap with room around all edges begin pounding them flat with a small mallet (this is the fun part!). Once your steaks are evenly flat and tenderized season them with salt and pepper.

In a medium-size bowl, whisk eggs with Tabasco and season lightly with salt and pepper.  In another medium-size bowl add your flour and season with salt, pepper and cayenne pepper. Whisk flour mixture to combine and dredge your steaks in flour, pat off excess, and then wash in egg mixture. Dredge steaks once more in flour and pat off excess. By now your oil should be sizzling lightly and you are ready to fry your steaks. Fry your steaks 3 to 4 minutes per side until golden brown and crunchy. Remove your steaks and set on a paper towel lined plate, seasoning once more lightly with salt and pepper.

In your fry pan, remove all but 1 tablespoon of canola saving as much of the drippings as possible. Add 1 tablespoon of flour and mix until a lightly golden roux forms (about 2 minutes). Next add minced pasilla, water and half and half and simmer over medium-low heat for about 4 to 5 minutes stirring constantly. Season gravy generously with freshly ground pepper, cayenne, and a dash of salt. To assemble your sandwiches top two slices of toasted white bread each with a 6 ounce chicken fried steak and cover each with pasilla cream gravy. Top with remaining bread slice (optional to use lettuce and tomato) and enjoy. If you want to go all out go ahead and substitute a buttermilk biscuit for the Pullman bread and just see how southern you can go.

Corned Beef ala Primanti

9 Sep

Corned Beef ala Primanti

(Published in Chile Pepper Magazine)

Servings: 1 * Zest Factor: Mild

This sandwich has it all: white bread that melts in your mouth, thick corned beef, spicy slaw, fiery fries and everything you need on a plate all under one bun. Trying to give the Primanti Bros their due we kept the model and spiced up the heat.

1 cup frozen shoestring fries

2 tablespoons olive oil

2 ½ teaspoons cayenne powder, divided

1 teaspoon chili powder

salt and freshly ground pepper

¼ cup mayonnaise

2 teaspoons favorite hot sauce

1 teaspoon lemon

2 cups grated green cabbage

2 thick slices white bread

2 slices horseradish cheddar cheese

4 slices (1/8 pound) deli sliced corned beef

1 tablespoon pickled jalapeno slices

Bake your fries according to package instructions and toss with olive oil, 2 teaspoons cayenne, chili, salt and pepper.  In a medium bowl, mayonnaise, hot sauce, lemon and remaining cayenne powder.  Season to taste with salt and pepper and then dress the cabbage with your spicy aioli.  To assemble your sandwich: Top one thick slice of white bread with horseradish cheese, corned beef, coleslaw, tomato, fries and jalapenos slices.  Finish with your remaining slice of white bread and behold: an intimidating sandwich fit to break down all your dietary defenses. Enjoy!

Hot Italian Beef Sandwich

2 Sep

Hot Italian Beef Sandwich

Hot Italian Beef Sandwich

(published in Chile Pepper Magazine)

Serves: 1 * Zest Factor: Medium

I’m a convert to Gardinera, the spicy pickled vegetable mix that’s all Italian and all delicious.  The gardinera blend on this sandwich packs on the flavor and the spicy garlic bread seals the deal.  Super crunchy, super beefy, nicely spicy—it’s a win win situation.

4 garlic cloves, crushed

3 tablespoons butter, melted

½ teaspoon favorite hot sauce

1 Italian roll

2 tablespoons parmesan cheese

2 tablespoons olive oil, divided

½ pound rib eye steak, thinly sliced

salt and freshly ground pepper

1 tablespoon red pepper flakes, divided

¼ cup Gardinera (best is if you can find a mix with Serrano pepper), chopped finely

1 tablespoon sliced banana peppers

1 tablespoon sliced pepperoncini

1 tablespoon fresh Serrano peppers, sliced

1 teaspoon dried oregano

Preheat oven to 350.  In a small bowl mix garlic cloves, melted butter and hot sauce. Slice your Italian bread in the center to open but not separate sides and coat with spicy garlic mixture.  Top with parmesan cheese and toast in oven for 6-8 minutes until golden brown and crunchy.

Meanwhile, in a large skillet on medium-high heat, add 1 tablespoon of olive oil and thinly sliced rib eye.  Sauté till browned, about 4-6 minutes, topping with red pepper flakes.

In a small bowl, combine chopped gardinera, banana peppers, pepperoncini, Serrano peppers, oregano and 1 tablespoon of olive oil.

To assemble your sandwich, fill your zesty garlic bread with browned rib eye and top with gardinera blend (add as much as you like—3 tablespoons works well).  Crunch, savor, enjoy!

Philly Cheesesteak Melt

1 Sep

Philly Cheesteak Melt


(Published in Chile Pepper Magazine)

Servings: 1 * Zest Factor: mild

If you are an Eagle’s fan you know that cheesteaks are an absolute game day MUST.  Now if you know and love McNally’s (and we do) you’ll savor twice the sandwich if you add additional deli meats to your cheesteak and go for the goal with the cheese.  Here is our philly cheesteak melt, an ode to McNally’s Schmitter.

2 tablespoons olive oil

2 teaspoons red wine vinegar

1 teaspoon sugar

salt and freshly ground pepper

1 medium yellow onion, thinly sliced

½ pound rib eye steak, cut thin to win

1 tablespoon red pepper flakes

3 slices thick cut sopressata

brioche bun, toasted

2 slices provolone cheese

2 beefsteak tomato slices

2 tablespoons ranch dressing (see below)

Recipe:  Hot Ranch

In a large heated skillet on medium-high heat, add 2 tablespoons olive oil and sliced onion.  Caramelize onion 3-4 minutes and then add red wine vinegar, sugar, salt and pepper to flavor.  Cook until sugars have caramelized, about 8-10 minutes and then remove onions from pan.  Next add thinly sliced rib eye to your hot pan and immediately top with red pepper flakes, salt and pepper.  Continuously stir the sliced steak until browned, 4-5 minutes, and remove when just browned.  Next add your sopressata to the hot pan, frying each side for about 1 minute.

To assemble: top each side of the bun with hot ranch then start stacking the bottom bun with soppressata, a slice of provolone cheese, your browned rib eye, ½ cup of caramelized onions and the remaining provolone.  Toast these ingredients in for 3-4 minutes until cheese has melted.  Top toasted ingredients with tomato slices and bun top. Crunch down and enjoy your philly cheesesteak melt. Beefy!

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