Poor Man's Gormet Kitchen Archives - Page 3 of 4

Philly Cheese Steak Sandwich

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!

Restaurant Quality Homemade Salsa

Who loves Homemade Salsa?

Everyone loves Homemade Salsa. Without a doubt, it’s kept my marriage together! My wife loves Homemade Salsa and my ability to crank it out in a matter of minutes. That’s what I want to share with you today. After you flip through this quick tutorial you’ll be able to throw together Restaurant Quality Salsa in no time. All I ask is that you share this recipe and where it came from with everyone you share the salsa with. As much as you would like to bathe in the spotlight by taking credit for this recipe, you can do us both a favor by crediting Poor Man’s Gourmet Kitchen for the ingredients and patting yourself on the back for being the genius that found this Homemade Salsa video recipe! See, win win all around!

Now let’s break it down. Do you like your Salsa mild or hot? Notice I didn’t say “Spicy”. It doesn’t matter which you prefer because either way, you are going to get the same amount of spices in this recipe. But if you want to control the heat, then you’ve got to control the Peppers! O.K., write that down (or hit the print icon above). Onions and Peppers bring the Heat, so there has got to be a good balance. Garlic spices it up a little bit, but it mostly adds that awesome flavor everyone is looking for in their Homemade Salsa. I know that the Jalapeno’s I’m adding are HOT! Because of this, I only add 1/2 of a de-seeded Jalapeno and 2 smokey Chipotle Peppers (which are optional). Other than the seasonings, everything else in this recipe is relative to any other Homemade Salsa recipe you’ve ever had.

Homemade Salsa Ingredients:

6 Roma Tomatoes
1 Onion
1/2 Bell Pepper
1/2 Jalapeno Pepper without Seeds
2 Chipotle Peppers with canned Juice (Optional)
1 Handful of Fresh Cilantro
2 Garlic Cloves
1 tsp Chicken Bouillon
1/4 tsp Cumin
1 tbsp Oregano
1/8 tsp Garlic Powder
1 Squeezed Lime

Add all ingredients to a Blender and serve. Flavor because more potent and flavorful the longer it marinates. So this salsa will get better in your refrigerator overnight if you can make it the day before you’d like to serve it. Homemade Salsa, right here in the Poor Man’s Gourmet Kitchen!

Rack of Lamb with a Mint Panko Crust

Traditional Rack of Lamb!

Who can deny a Rack of Lamb for Easter or for Christmas? It’s tradition, isn’t it? Well not in my family. Not that we don’t celebrate these holidays or enjoy many of it’s benefits, but the whole Rack of Lamb mystery seemed to evade our house when I was growing up. I didn’t understand until recently, and unfortunately I haven’t found another way around it. An eight rib rack of lamb can run you upwards of $45 bucks, easily. That’s about 15 bucks a pound considering the average rack weighs about 3 plus pounds. But I figure, much like Christmas, you’ve got to enjoy life and splurge now and again. So if you’re going to do it, you might as well do it right here in the Poor Man’s Gourmet Kitchen!

Don’t let the idea of this recipe intimidate you; not one bit. This recipe is very simple, and it breaks down like this. First, clean the meat. Cut and trim away the flap and some of the fat. Season then sear. Smear with Mustard. Roll in the seasoned bread crumbs and bake. Sound easy enough? Good, because it really is, and my video instructional, as always will walk you through it step by step and show you how simplified this rack of lamb recipe is. Not to mention how proud of your self you’ll feel when you take your bow from the applause you receive from your guests.

Rack of Lamb Ingredients:

1 Trimmed Rack of Lamb
1 cup of Panko Bread Crumbs
1 cup Mint leaves
2 green onions
Horseradish Mustard or Honey Dejon Mustard
Salt and Pepper to taste (1/4 tsp salt 1 tsp black pepper)
Orange Chile Sauce for dipping or Mint Jelly