Showing posts with label Pecorino Romano. Show all posts
Chicago-Style Italian Beef Sandwich
in Beef, Entree, Garlic, Italian, Pecorino Romano, Sandwiches on Friday, December 30, 2011
Living here in the Chicago
Italian Beef is definitely one of my favorite sandwiches and I had never had it, nor even heard of it till moving here from Louisville Chicago
For juiciness, there are varying degrees from dry to soaked:
1. Dry: beef is pulled from the juice with tongs, no juice added.
2. Wet or dipped: the bread is quickly dunked in the juice prior to serving.
3. Juicy: a degree wetter than the first one.
4. Soaked: dripping wet, as sloppy as you can get!
Bill likes the soaked best; dripping wet with plenty of napkins for the juice running down his chin. And when at a restaurant, he likes it topped off with an Italian sausage and then dipped. If you should try it this way, you will probably need a knife and fork as well as extra napkins!
None of that for me: I like my Italian beef dry or wet, not quite as messy and easier to eat; however, I still need a stack of napkins. The outside of the roll will retain its shape for you to hold, while the inside will be soft, absorbing the juice like a sponge.
Italian Beef Sandwiches are great for a crowd. It is definitely one of the tastiest savory sandwiches in America
So, now that you’re hungry and wishing for the sandwich, here is the recipe which belonged to Alice, my mother-in-law:
Chicago-Style Italian Beef Sandwich
Ingredients:
5-6 pound beef roast; rump, top or bottom round
4-5 green peppers
1 teaspoon salt
1 tablespoon Italian Seasoning
1 tablespoon oregano
1 tablespoons sage
1 tablespoon dry mustard
1 tablespoon rosemary
1 tablespoon chopped garlic
¼ cup Romano cheese, grated
¼ cup olive oil
Method:
2 days preparation:
Rub seasonings on roast, one at a time.
Rub on cheese.
Pour oil in roasting pan.
Roast at 450 degrees for ½ hour.
Turn temperature down to 325 degrees and roast 15 minutes per pound.
It must be roasted rare.
Save the drippings.
Cool and refrigerate over-night.
Next day, add 3 cups water to drippings in roaster.
Core and slice peppers in strips, add to drippings.
Simmer for 45 minutes.
Slice beef paper thin. (see note below)
Add sliced beef and heat thoroughly, adding extra water if necessary, by the half cup so as not to dilute the juice.
Do not over-cook beef.
Do not let the mixture boil after the meat is added.
Serve on Italian-style crusty roll.
Makes about 5 sandwiches per pound.
Pam’s note: This beef needs to be sliced paper thin! I take the roasted beef back to the butcher and have him slice it very thin for me. It also freezes well if you wish!
Just be sure to lean the top half of your body over the table when you eat it and have your napkins handy!
DRIP, DRIP, DRIPPINGLY DELICIOUS!
Have you ever eaten a Chicago-style Italian beef sandwich?
Perfectly Pizza!
in Cheese, Cornmeal, Entree, Honey, Italian sausage, Mozzarella, Mushrooms, Pecorino Romano, Pizza, Sausages on Wednesday, September 21, 2011
This is dedicated to DA BEARS for Chef Mike, GO BEARS!!!
Who doesn’t love a delectable homemade pizza?
I’ve tried a lot of recipes for pizza dough and sauce over the years and now I finally have the “keeper” recipe for both. If you’re a follower of my blog, you won’t be surprised at whose recipe this is.
Chef Michael Baruch has created the best pizza dough and sauce recipes! This recipe comes from his cookbook Street Food Chicago. The dough makes a perfect crust that turns out crunchy outside, chewy inside. Store bought sauces just don’t cut it for me for homemade pizza, most of them are loaded with sugar and way too sweet. Making your own is easy and this recipe of Chef Mike’s has the best ingredients with the correct proportions.
Chef Mike also has directions for the dough using a heavy-duty stand mixer. You’ll have to buy Street Food Chicago for that. And, by the way, you must check out another great cookbook of his, The New Polish Cuisine, if you haven’t already.
Speaking of pizza reminds me of the Super Bowl approaching. That reminds me of the need for more adjustable bar stools for guests to enjoy this great pizza and the game! Watch for my CSN Stores giveaway next week and you’ll see what they’re offering you!
By the way, Kathy and Matt ~ this is the great recipe for pizza dough and sauce I was telling you about! It’s perfect!
Chef Mike’s Basic Pizza Dough:
4 cups flour
1½ cups warm water 105 to 115 degrees
1 teaspoon sea salt
2 teaspoons yeast
1½ teaspoons honey
2 tablespoons olive oil
To make the dough by hand:
In a large mixing bowl, combine flour, salt and yeast.
Make a well in the center of the flour mixture, then pour in the water, honey and oil.
Using a wooden spoon, vigorously stir the flour mixture into the well, beginning in the center and working towards the sides of the bowl until the flour mixture is incorporated and just begins to hold together.
Turn the dough onto a lightly floured work surface and using the heel of your hands, knead the dough gently by pushing it slightly away from you on the counter.
Fold it back over itself and keep kneading 8-10 minutes until the dough is smooth and elastic.
If the dough seems sticky, sprinkle on a little extra flour.
Form the dough into a ball, place into a lightly oiled plastic container, and cover until risen and doubled in size, about 1½ to 2 hours.
Food Processor dough:
Place the flour, salt, yeast, honey and oil in a food processor bowl with the metal blade attached, attach the lid and process 5 seconds to mix the ingredients.
Now slowly with the machine running, pour the water through the feed tube until the dough forms a single ball, about 30 seconds.
If the dough seems too sticky and won’t come together, add a little bit more flour through the feed tube until it does.
If the dough seems too dry, add 1-2 tablespoons more of water until the dough comes together.
Remove the ball to a lightly floured work surface, hand knead for 1 minute then place into an oiled plastic container and cover until risen and doubled in size, about 1½ to 2 hours.
Makes 2 (14-inch) pizzas
Chef Mike’s Pizzeria Pizza Sauce
1 (28-ounce) can tomato puree
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon parsley flakes
2 tablespoons Pecorino Romano cheese
Dash of red pepper flakes
Place all of the ingredients into a small non-stick cooking pot and simmer slowly for 20 minutes. Cool before using.
Makes about 3 cups or enough sauce for 2 (14-inch) pizzas.
My Pizza Toppings:
1 pound bulk Italian sausage, crumbled and cooked
4 ounces sliced pepperoni, or more
2 cups sliced mushrooms
4 cups shredded Mozzarella cheese
Brush 2 (14-inch) pizza pans with olive oil.
Dust lightly with cornmeal.
Add a ball of dough to each and spread to the size and shape of your pan.
Let rest for 15 minutes.
Divide the pizza sauce between the 2 pizzas and spread.
Distribute the sausage, pepperoni, mushrooms and cheese liberally.
Bake at 425 degrees for about 12-15 minutes on top and middle oven racks until crust is golden and cheese is melted.
Makes 2 (14-inch) pizzas.
I love making pizza from scratch and Chef Mike’s recipe is my way!
Bravo, Chef Mike!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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