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!
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!
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.
I love Chicken Fried Steak!
Don’t you love a good Chicken Fried Steak? I use to order it every time I ate at this restaurant in Gillette Wyoming, on my way to Deadwood South Dakota. The Restaurant was Called Humphrey’s if I remember right; had a big Camel as their Logo. If you’re ever going to head up north for Sturgis or to see our Mount Rushmore, I suggest you hit Humphrey’s on the way there. Just about everything on the menu rocks, but I definitely recommend the Chicken Fried Steak.
Cubed steak is the way to go if your going to make Chicken Fried Steak. If you don’t purchase Cube Steak already meshed out and you need to do it your self, just pick up a Bottom Round Roast, slice each piece 1/4 inch thick and use a needling device or a tenderizing sledge hammer to just beat the hell out of it. The 3 1/2 minute Chicken Fried Steak video recipe below will cover everything else, so kick back and enjoy.
Chicken Fried Steak Ingredients:
1 Bottom Round Roast or Cubed Steak (Salt and Peppered)
1 1/2 cups Flour
1 tsp Black Pepper
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/4 cooking oil
3 tbsp of the seasoned flour
2 cups Chicken Broth or Stock (I used Bouillon)
1/2 cup Milk or Whipping Cream if you’d like it richer
1 tsp Italian Seasoning or Thyme and Oregano
Cut your meat portions and tenderize them. Salt and Pepper Both sides then dredge in the flour first, then in the egg and back in the flour again for a second time. Let each steak rest for 5 minutes before frying. Add oil then the steaks and cook 3 minutes on the first side and 2 to 3 on the second side once you’ve flipped it. Remove the steak and let it rest on a wire rack. Using the same oil, turn your heat to High and add 3 tbsp of the seasoned dredging flour. Sometimes you need to add more oil before stirring in the flour if you’r cooking more than a few steaks. Stir in the flour and make a light tan roux, allowing the flour to absorb the flavor left in the skillet. Add all of the Chicken Broth and bring it to a boil stirring constantly. Then add the milk a little add a time until it thickens. Season with Italian seasoning or Thyme and Oregano. You shouldn’t need salt or pepper because the broth has the saltiness in it and the dredging flour already had pepper. Serve your Chicken Fried Steak with The Country gravy, and Mashed Potatoes if you’ve got them!