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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

French Dip Sandwiches With Sauteed Onions And Peppers

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There’s nothing better than a drippy roast beef sandwich.  Great any night of the week and even for entertaining.

 

French Dip Sandwiches With Sauteed Onions, Peppers, And Mushrooms

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French Dip Sandwiches With Sauteed Onions, Peppers, And Mushrooms

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Some nights I’m just in a hurry, usually because I’m trying to finish the Dexter series on Netflix. I just want to plug my earphones in and disappear into that show. Yes, I know, I’m hooked. Anyway getting back to dinner I need something quick and these sandwiches are fast and delicious. So I buy four hoagie rolls, about 1 pound of top round deli roast beef, and 3/4 of a pound of provolone cheese. I also pick up some peppers, red and yellow, along with a package of sliced mushrooms, whatever looks good that day. I always have onions and garlic on hand. I take some help from the store when I can for these quick semi-homemade meals. I mix half chicken stock and half beef stock, low sodium together with some fresh thyme and a couple of dashes of Worcestershire sauce and bring that to a slow simmer over med-low heat. I salt and pepper to taste and keep that hot on the back burner. Then I toast the hoagies in a cast iron skillet, with butter, of course. Lay them out on a sheet pan with the cheese layered across the top and get them ready to go under the broiler when I’m ready. In that same skillet, I sauté all the veggies with the onions and garlic in some olive oil, kosher salt, red pepper flakes, and cracked black pepper until they are caramelized. Now comes the good part. I put the hoagies under the broiler until the cheese has browned and melted nicely. I then take about 5 slices of the rare beef and dunk it into the Au jus gravy until the beef is steaming hot. Then place the beef over the cheese covered hoagies and pile on the veggies. To finish, serve with a side of the Au jus for dunking. I’m just saying, you have to try these they are so good.

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Thanksgiving Day

 

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Today I’m giving thanks for this food, family, and friends. I just want to say, it’s was a really bad idea on my part to have new carpet scheduled to be put in around the holidays. I made Thanksgiving Dinner work with the little space I had, no one seemed to care. That’s what I love, no one notices the mess, that comes from major renovations, they only notice the wonderful food. At the end of the day, that’s really all that matters, family, friends, and great food.

 

 

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Black Bass Fish Tacos

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I started by making a fresh tomato salsa for the topping. I just diced some tomatoes, red onion, a minced Fresno chili pepper, 2 minced garlic cloves, chopped fresh cilantro, fresh lime juice, and kosher salt and pepper. Tossed the salsa together and chilled it in the frig until I was ready to top the tacos. I also made a chili lime slaw to put on the tacos, For that, I thinly sliced some cabbage and placed that in a large bowl. Then in a smaller bowl, I put 1 freshly squeezed lime juice, Agave nectar, chili powder, minced Fresno chili, and kosher salt and pepper. I mixed this up well but did not toss it with the cabbage until the slaw was set to go on to the tacos. Now for the fish. Steve just filleted them for me, so I got out my cast iron skillet melted some unsalted butter in the pan. I seasoned the fish simply with some chili powder, kosher salt, and pepper. I then added 4 whole garlic cloves and added that to the melted butter on low heat so not to burn the garlic. After the butter was infused with garlic, I took the garlic cloves out turned the heat up and sauteed the fish fillets in the garlic butter. The fish fillets took no time to cook, so once they got that beautiful color on both sides, I then minced the garlic up and tossed them back in with the fish with some fresh chopped cilantro and a squeeze of fresh lime juice. Oh, you can’t have a fish taco without some avocado that just wouldn’t be right.

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