Tag Archive: sandwich

Yo! Philly Cheesesteaks

I love bread. I think I’ve said this before.  I had this roll and had to do something with it.  I could have put it in the freezer to make bread crumbs with.  Then I would have ended up deciding it was too dried out and thrown it away.  So the red peppers, onions and small flank steak just spoke to me calling out, “sandwich”.

My oldest daughter lived in Philadelphia for a long time.  When I went to visit the beautiful landscape, historic sites and wonderful shopping were highlights.  But the Philly Cheesesteak sandwich was the best!  I think it is the bread.  Nothing in Texas can compare to the bread.  As far as a sandwich is concerned, we do have delicious beef and of course our Tex-Mexican food can’t be beat.

Philly Cheesesteak

This is a quick fix meal.  I served the sandwich with a few frozen sweet potato fries I put in the broiler while I made the sandwich.  But a big batch of French fries is how I remember them from PA.   Enjoy!   It was one of the best I’ve had in a while.

 

If you haven’t had a chance come join the party.

Recipes and Ramblins with the Tumbleweed Contessa

Greece

Stin iyia sou! Greece is where the Olympics started.  I feel like a sandwich for dinner while I am watching tonight.  A Greek Gyro with chips is just the thing.  Traditionally made with lamb I am going to use beef instead.

Greece has competed at every Summer Olympic Games, one of only four countries to have done so and the only one of them to compete under its national flag in Moscow, despite the Greek government’s support for an American-led boycott of the 1980 Games, and most Winter Olympic Games.

Greece has hosted the Games twice, both in Athens. As the home of the Ancient Olympic Games it was a natural choice as host nation for the revival of the modern Olympic Games in 1896, while Greece has also hosted the 2004 Summer Olympics. During the parade of nations at the opening ceremony of the Olympic Games, Greece always enters first the stadium due to its status as the birthplace of the Olympics. Before the Games the Olympic Flame is lit in Olympia, the site of the Ancient Olympic Games, in a ceremony that reflects ancient Greek rituals and initiates the Olympic torch relay. The flag of Greece is always hoisted in the closing ceremony, along with the flags of the current and the next host country.

Greek athletes have won a total of 108 medals (143, including the 35 medals of the 1906 games) in 15 different sports. The country currently ranks 31st in the all-time Summer Olympics medal count and is one of the top nations globally, in the world rankings of medals per capita. Track and field and weightlifting have been the top medal-producing sports for the nation and in the latter Greece is placed among the top 10 countries overall. In the inaugural 1896 Olympics, Greece finished second in the medal counts.

God bless Alton Brown at FoodNetwork as the traditional purist for the recipe below.  He is so good about explaining the why of cooking.  The recipe for Gyros essentially starts off looking like greek spam.  It is oh so tasty when done though.

Greek Gyro

  • 1/2 medium onion, finely chopped or shredded
  • 1 pounds ground lamb or beef
  • 1 tablespoon finely minced garlic
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried ground rosemary
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  •  Tzatziki Sauce, recipe follows 

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the meat, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F.

Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

 

Tzatziki Sauce:

  • 16 ounces plain yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • Pinch kosher salt
  • 4 cloves garlic, finely minced
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Can you believe the 2012 London Olympics?  All the excitement and pride that is unfolding?  What a tribute to the Brits for such a successful event.  We have enjoyed bringing a little bit of the food from some of the countries this week.  Be sure and check out our guest post from Juanita’s Cocina and see what country she will be highlighting on Thursday.

Jolly Good

Olympics III

 

 

 

 

 

 

We must honor the Olympic Host this year.  I loved the opening ceremonies and Mary Poppins was supercalifragilisticexpialidocious.  Who couldn’t love that?  I thought that afternoon tea would be appropriate.  I am going to Texas-style it though.  It is believed that credit for the custom of the Afternoon Tea goes to Anna, the 7th Duchess of Bedford in the early 19th century. Dinner was served as late as 9:00 pm which left the Duchess hungry. To stave off that hunger she would order tea, bread, and cakes in her room.  There was once a British family that lived in El Paso for a while and was part of our Girl Scout troop.  My daughters would go to play with their daughters and would have tea with them.  They thought that was so cool.  Girl Scouts was a great way to teach cultures and make friends.

A little bit about Great Britain’s Olympic History.  Great Britain was one of 14 teams to compete in the first Games, the 1896 Summer Olympics, and has competed at every Games. Athletes representing Great Britain have won 715 medals at the Summer Olympic Games, and another 22 at the Winter Olympic Games. Great Britain is the only team to have won at least one gold medal at every Summer Games. The most successful British Olympian by gold medals won is Steve Redgrave, who won five consecutive gold medals; in the Coxed four in 1984 then Coxless pair 1988 to 1996 and finally Coxless four in 2000. Redgrave and cyclist Bradley Wiggins are the most bemedaled British Olympians with six medals each.  They seem to excel at the sitting ones don’t they?

For tea today we will have to ice it.  I can’t imagine 100 degrees and hot tea.  We’ll have crumpets with Jalapeno Jelly and a green chile pimento cheese sandwich.

Iced Tea

There are a lot of options for tea but my favorite is sun tea.  Fill a gallon jar with water add 5 of your favorite tea bags put the lid on and place in the sun.  I am adding a lemon rind and orange rind to mine today for some flavor.  Mint is a good idea too.  It will be ready just in time for tea.  If your jar is glass, do not take inside and place directly in the refrigerator.  Allow it to come to room temperature then put it in the refrigerator.  Otherwise, the glass might break.

 

 

Green Chile Pimento Cheese Sandwich (serves 4)

  • 3  ounces extra-sharp cheddar cheese, freshly grated (I used pepper cheddar today)
  • 3 ounces cream cheese, softened well
  • 1/3 ounce jar diced pimentos, with juice
  • 1/3 small can of diced green chiles (drained)
  • 1 garlic cloves, minced (approximate, adjust to your liking)
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon fresh ground pepper
  • 1/8 teaspoon paprika
  • drop hot sauce
  • pinch sugar
  • 8 slices of your favorite bread

Mix all ingredients very well. Note: For the best flavor, grate the cheddar just before you make the recipe. Store pimento cheese in an airtight container in the refrigerator.  A little time to let the ingredients marry makes it taste better.  Serve on bread or as a dip with crackers and vegetables.

Crumpets

I had to do some research on how to make a crumpet.  This recipe was adapted from AllRecipes.

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (105 degrees to 115 degrees)
  • 1 teaspoon sugar
  • 1/3 cup warm milk (110 to 115 degrees F)
  • 4 tablespoons butter or margarine, melted, divided
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • ½ teaspoon ground nutmeg

In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour, nutmeg and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.

Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter.  I recently purchased two silicone egg cookers that will work perfectly.  I love these things! Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.

These can be made savory or sweet.  Use your imagination.  I am doing jalapeno and strawberry jelly today.

I am sharing this with Sumo’s Sweet Stuff, Teach Me Tuesday’s, and Jam Hands.  Both neat blogs with some fantastic ideas.

I am enjoying this Olympic Food Week and I am so excited for our final day which will feature a guest post by one of my FAVORITE foodies.  Jen at Juanita’s Cocina. She should be one of yours too.  She makes fabulous food.  Be sure you check in with us on Thursday to see what great dish she has for our  Closing of Olympic Food Week.