Philly Cheese Steak Sandwich

Philly Cheese Steak

Can You Say Philly Cheese Steak?

A Philly Cheese Steak ain’t no joke!  There are franchise’s back east that have been battling out the sandwich wars for decades.  And, if you’re a Steak and Cheese fan, then you know which restaurant you support.  I found a link that shows the top ten locations for authentic Philadelphia Cheese Steaks, and it talks a little bit about the history of each one as well.  Apparently the original sandwich started at a hot dog stand and Wikipedia talks all about it here, History of the Cheese Steak!

Philly Cheese Steak

Flat out, I don’t make it exactly the same way.  The original recipes use Cheese Wiz and I use Nacho Cheese, instead.  So, you’ll either love it or you won’t.  Both Cheese’s come from a can so basically, with my recipe, you’re getting the same thing, only with my sandwich, your getting a little kick too.  I find this to be much more satisfying because I like my Philly Cheese Steak a little on the spicy side.

Philly Cheese Steak Ingredients:

1 lb Sliced Beef
1 qt Water
1 tsp Baking Soda
1 can Nacho Cheese or Cheese Whiz
Sub Sandwich Rolls
1/2 Sliced onion
1 Chopped Garlic Clove
Salt and Pepper to taste
Olive Oil for cooking

Combine the water and Baking soda and add the Sliced Beef.  Marinate for 20 minutes to tenderize.  Saute your Onions with olive oil and Garlic.  Strain the beef and cook thoroughly on medium high heat. Butter the Sub roll and toast on a flat skillet.  Then add the cooked Beef, Onions and Nacho Cheese to your toasted sub roll and enjoy your Philly Cheese Steak Sandwich!

Pan Fried Salmon with Shoyu and Mango

Pan Fried Salmon

Why Pan Fried Salmon?

Pan Fried Salmon is Delicious.  As long as you stick to the two minute rule, Two minutes per side, your Pan Fried Salmon will be succulent, moist and there won’t be any left, that is, if you follow any one of my recipes for it.  I’ve developed two specific recipes for Salmon, and if you want to click HERE, you are more than welcome to take a look for your self to see which one you’d rather prepare.

This Pan Fried Salmon is the easiest and the fastest to make.  You can literally be eating in just 10 minutes.  The one thing I will say about seafood in general, and especially when it comes to fish, never EVER use frozen fish.  Frozen fish becomes dense, dull and flavorless.  Even the best Chefs in the world can’t prepare a dish using frozen fish and expect it to stand up to any food critic that is use to eating fresh fish.  In fact, I can pretty much guarantee that if you or someone you know claims to not like seafood at all, you either had a frozen fish cooked for you, or you just had only one bad experience that tainted the decision making process and there for never tried any other seafood again.  Am I right?  The biggest problem is, anyone that has done this pretty much cheated themselves by labeling the entire ocean of sea animals disgusting, and it just isn’t realistic or fair.  Look, I’ve had bad food before, even badly cooked steak, but if you think I’m never going to eat another steak again you’re insane.  The point is, there are good cooks, and there are bad cooks, there are great recipes and there are terrible ones.  There are also a few basic rules regarding any good recipe and any great Chef or Cook.  And the golden rule is, ALWAYS USE FRESH FOOD!

Pan Fried Salmon and Soya Sauce Ingredients:

Cut Salmon filet portions
Olive Oil for Cooking
Salt and Pepper to taste

1 Mango Chopped
1 tsp Freshly Chopped Cilantro
Dash of Paprika

1 part Soy Sauce
1 1/2 part Brown Sugar
1 part water

Sauce is boiled with Green Onions and Ginger until Sugar dissolves.

The Original Shoyu Sauce for this Pan Fried Salmon can be found HERE.

Pan Fried Asparagus – Perfect Every Time

Asparagus

Delicious Asparagus!

When I eat Asparagus, I don’t want a limp noodle.  I want a vibrant vegetable that melts in my mouth like butter and at the same time has that nice crispy crunch.  Asparagus that is cooked like that doesn’t just seduce my pallet with flavor, it gives my body the nutrition it needs because it isn’t cooked until it’s dead!  This is very crucial in my book and it should be in yours as well.  Always try to leave some life in your cooked vegetables.  Not only will your body thank you, but your taste buds will as well because you’re not killing the flavor as you save the nutrients, and your Asparagus will be delicious and cooked perfect every time!

Asparagus Ingredients:

1 bunch Asparagus
1 qt Boiling Water (Blanching)
2 tbsp Olive Oil
Salt and Pepper to taste