CHEESESTEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper. Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes. Remove and keep warm.
- Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes. Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper. Cook briefly, shredding the meat into small pieces with two metal spatulas. Add the onions and cook for 2 minutes.
- Portion the meat into four piles, and top each pile with 3 slices of the provolone. Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step). Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.
CAESAR ESQUITES
Caesar salad is often thought of as an Italian classic, but the famous dish was likely invented at Caesar's Restaurant in Tijuana, Mexico. For this esquites recipe--which means shaved corn--we pay homage to the anchovy-laced salad by replacing the traditional mayo-sour cream mixture often served on street corn with a Caesar-style dressing made with sour cream, garlic and what some say was a key ingredient in the original Caesar recipe: lime juice. A shower of Parmesan -- shaved and grated-- finishes the dish. This recipe might just be the perfect side for your next summer party, served with a little bit of Mexican history.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fill a large stockpot with water and bring to a boil. Add the corn, cover and cook until the kernels are tender, about 10 minutes. Drain and transfer the corn to a large bowl to cool completely.
- Add the sour cream, lime juice, Worcestershire sauce, anchovies and garlic to a medium bowl and stir to combine. Gradually whisk in the oil until thickened and emulsified; season with salt and pepper.
- Cut each ear of corn in half crosswise. Stand a piece upright and slice off the kernels, cutting close to the cob so they come off in wide sheets.
- Add about 1/2 cup of the dressing to the center of a large platter. Spread it with a spoon in a swishing motion, Put the sheets of corn on top of the dressing.
- Using a vegetable peeler, shave off 1/2 cup of Parmesan curls and scatter it over the corn. Then use a rasp grater to finish the dish with finely grated Parmesan. Serve with lime wedges and the remaining dressing on the side.
CLASSIC CANADIAN CAESAR
This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience.
Provided by ambibambi
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
- Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 5407.7 mg, Sugar 9.5 g
BLOODY CAESAR STEAK
If you prefer, tomato juice can be substituted for the Clamato juice. Marinate steaks for at least 4 hours.
Provided by Karen in MA
Categories Steak
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk together tomato juice, vodka, lemon juice, Worcestershire, salt, horseradish, and celery seed.
- Add flank steak and red onions to marinade and chill at least 4 hours and up to 16 hours.
- Prepare a hot charcoal or gas grill. Grill steak and onions, turning once and basting halfway through cooking, until onions are browned (6 to 8 minutes) and meat is done the way you like it, 10 to 12 minutes for medium-rare (cut to test).
Nutrition Facts : Calories 505.4, Fat 16.1, SaturatedFat 6.6, Cholesterol 86.7, Sodium 1231.4, Carbohydrate 23.4, Fiber 2.4, Sugar 9.1, Protein 48.6
CALAMARI STEAKS
We love Calarami Steaks, this is my recipe that I have been making for Years & Years. They cook fast do not over cook. I usually cook them after we have had our salad, and have everything else ready. Enjoy.
Provided by Barb G.
Categories Squid
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Use a big skillet, place oil in skillet.
- Beat eggs in shallow bowl.
- Put flour in another shallow pan.
- Seasoned bread crumbs in another pan.
- Salt and pepper Calamari steaks, dip first into flour then into egg, then in to seasoned bread crumbs.
- Fry in hot skillet,turn when brown on first side, brown on other side.
- Serve.
- These COOK FAST-- DO NOT OVER COOK as they will get TOUGH.
Nutrition Facts : Calories 35.8, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 35.5, Carbohydrate 0.2, Sugar 0.1, Protein 3.1
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