Let's Dish With Linda Lou

Taste The Love

Philly Cheesesteak Dip

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The Philly Cheesesteak has to be one of the most loved sandwiches today. Now think about those flavors in a dip. Set this dip out at one of your parties and I promise you it will be the first dish to disappear.

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The type of steaks I’m using are top sirloin fillets. They’re nice and lean and great for this dish. The first thing that I do for this recipe is to make the steaks in advance. If you can, the night before would be ideal. The reason is after they’ve finished cooking, you want the steaks to be cold and firm before cutting them up into bite-size pieces.

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I have a one-quart casserole dish that I’ve buttered generously.

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Take the reserved diced steak pieces and push them down into the dip a little allowing it to show through the top. Do the same with the reserved veggies. I like the fact that it shows what’s in the dip. Plus it looks great too. I also add some minced chives before placing the dip into the oven.

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Inactive Prep Time: 1 hour
Prep Time: 20 to 25 minutes
Cook Time: 25 to 30 minutes (times may vary slightly)
Total Time: 1 hour 55 minutes
Yields: 3 to 4 servings
Equipment: large mixing bowl, one-quart casserole dish, 8-inch sautépan, 12-inch cast-iron skillet

Ingredients:
2 tablespoons of olive oil
1/2 cup of diced red onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 cup of good mayonnaise, room temperature
8-ounces of cream cheese, room temperature
1/2 a cup of Provolone cheese, freshly grated
3/4 cup of shredded whole milk Mozzarella cheese (reserve 1/2 cup for the top)
2 4-ounce Top sirloin filet steaks, cooked, cooled, and diced into bite-size pieces (reserve 1/4 cup of cooled diced steak for the top)
1 tablespoon minced chives for top
minced chives for garnish

Directions:
Preheat oven to 350-degrees F.
First, you want to pat both sides of the steaks as dry as possible. Season the steaks with Kosher salt, black pepper, and a sprinkling of garlic powder on both sides. Also, it’s important to remember to let your steaks come to room temperature before you set them into a hot pan.

First, make sure your overhead fan is on while you sear the steak(s). Preheat a cast-iron skillet on high. You want the skillet to be smoking hot for searing. Place the steak into the skillet and let sizzle for 1 to 2 minutes, then flip over and sear for another 1 minute.

Immediately transfer the skillet into the preheated oven for 12 to 15 minutes, or until the internal temperature is between 125 and 130-degrees F., medium-rare is ideal. Pull the steaks out of the oven and let them rest for 5 minutes before placing them into the frig for at least one hour.

Note: Refrigeration allows the steak to be cold before dicing them into bite-size pieces.

While the steaks are in the frig, go ahead and get started working on the ingredients for the dip. Dice red onion, and red and yellow bell peppers. In a small sautèpan, on medium heat, add the olive oil. Add the diced red onion, red and yellow diced bell peppers. Season with Kosher salt and fresh ground black pepper for around 3 to 5 minutes, or until they’re just tender. Remove from the heat and let cool.

Set them aside reserving a 1/4 cup for the top of the dip. You want to also reserve 1/4 cup of the cooked and cooled diced steak too.

Next, prepare the base mixture for the dip.

In a large mixing bowl add the mayo, shredded Provolone cheese, full-fat cream cheese, shredded Mozzarella cheese, and a tablespoon of Montreal steak seasoning. Next, add in the cooled diced veggies along with the diced steak.

 Mix all the ingredients together. Using a spatula, transfer the mixture into a one-quart buttered casserole dish. Spread the mixture out evenly into the baking dish.

Next, sprinkle the shredded Mozzarella cheese all over the top. Then take the reserved veggies and steak and push them slightly into the dip so they will show through the top. Sprinkle with some minced chives. Bake uncovered at 350-degrees F. for around 25 to 30 minutes until bubbly and the cheese is light golden brown on top.

Finally, after the Philly Cheesesteak Dip comes out of the oven, sprinkle again with more of the minced chives.

Serve with some homemade tortilla chips for dipping.

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Chicken Involtini With A Lemon Dijon Sauce

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Lately, life for me has been so busy, I haven’t been able to post any recipes. I’ve been working a lot more and that’s great because I’m able to save more towards great new recipes like this one.

Let me say, this dish is one that I believe you will love. It’s easy, eye-catching, and so delicious. This is my Chicken Involtini With A Lemon Dijon Sauce.

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Flat Leaf Italian Parsley

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40
Yields: 8 Chicken Involtinis
Equipment: 12-inch non-stick sauté pan with a tight-fitting lid, whisk, chef’s knife, meat-safe cutting board, small bowl, whisk, toothpicks

Ingredients:
2 boneless skinless chicken breasts yielding 8 chicken cutlets
8 slices of Prosciutto
8 sliced of Provolone cheese
1 pound of asparagus, blanched
2 tablespoons plus 1 teaspoon of dried thyme
2 tablespoons plus 1 teaspoon of Kosher salt
3 teaspoons of freshly ground black pepper
6 tablespoons of olive oil
4 tablespoons of butter, unsalted and divided
2 tablespoons of all-purpose flour
2 1/2 cups of chicken broth, low sodium
1 tablespoon of Dijon mustard
1 lemon, zested and juiced
1/4 cup of Italian flat-leaf parsley, finely chopped

Directions:
Ask your butcher slice each of the chicken breasts into 4 cutlets yielding 8 cutlets total.

The next step is to *blanch the asparagus in boiling salted water for around 3 to 4 minutes depending on the thickness of the spears. Immediately transfer the asparagus to an ice bath. This process will stop the cooking process and set the vibrant green color. Remove the asparagus spears from the ice bath and transfer to a plate lined with a paper towel. Pat dry.

The very first thing is to lay all 8 of the cutlets out onto a meat-safe cutting board. In a small bowl add 2 tablespoons of Kosher salt, 2 teaspoons of freshly ground black pepper, and 2 tablespoons of dried thyme, stir to combine. Season all the chicken cutlets evenly on both sides.

Lay 1 slice of the Prosciutto and 1 slice of Provolone cheese (refer to the pictures above) on each of the cutlets. Place 3 to 4 asparagus spears, across, on top of the Provolone cheese, carefully roll them up, then transfer them to a plate with seam side down.

Preheat a large sauté pan over medium heat. Add 2 tablespoons each of olive oil and unsalted butter. Place four of chicken Involtinis seam-side down into the pan. Sear the first side for about 2 minutes allowing the Chicken Involtinis to form a golden outer crust. Turn the Chicken Involtinis over 1/4 of the way to cook for another 1 to 2 minutes, again another 1/4 turn, 1 to 2 minutes, finally the last side for 1 to 2 minutes. You want the Chicken Involtinis to have a really great color on all sides. Remove the chicken roll-ups, transfer to a plate, and repeat the entire process again with the remaining four. Start with another 2 tablespoons each of the butter and olive oil.

Once all the chicken has been seared off, in the same pan set the heat to medium-high. Arrange the Chicken Involtinis so all eight are in the pan. Add 1/2 cup of chicken broth and place a tight-fitting lid onto the sauté pan. Allow the chicken steam for about 2 to 3 minutes or until the chicken is cooked through. Remove the lid, transfer the Chicken Involtinis to a plate.

The pan is now filled with flavor from all those bits of chicken stuck to the bottom of the pan. Continue over medium-high heat to *de-glaze the pan. Using a wooden spoon, scrape all the bits of chicken that may be stuck to the bottom of the pan. This process will fortify the chicken broth with even more flavor.

Reduce the chicken broth to where there is practically no liquid left in the pan. Turn the heat down to medium, switching to a whisk add 2 tablespoons of unsalted butter, swish the butter around allowing it to melt. Sprinkle in 2 tablespoons of all-purpose flour whisking constantly until the raw flour cooks out and becomes paste-like forming a *roux. Continue whisking, slowly pour in 2 cups of chicken broth, until the broth absorbs the *roux.

To that, add the Dijon mustard, the zest, and juice of 1 lemon, 1 teaspoon of Kosher salt, 1/2 a teaspoon of freshly ground black pepper, and a teaspoon of dried thyme, whisk to combine until sauce thickens about 3 to 5 minutes.

Turn the heat off and add the chopped fresh Italian parsley for color.

Ladle that delicious Lemon Dijon Sauce over the top of the Chicken Involtinis, serve hot.

*Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water to stop the cooking process.

De-glaze is to dilute meat sediments in (a pan) in order to make a gravy or sauce, typically using white wine or broth.

*Roux is a mixture of fat (especially butter) and flour used in making sauces.

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French Dip Sandwiches With Sautéed Mushrooms, Onions, And Peppers

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Some nights I’m in such a hurry because I’m trying to finish watching tonight’s episode of Dexter on Netflix. I just want to plug my earphones in and disappear into that show. Yes, I know, I’m hooked!

When it comes to dinner it has to be something quick and easy and my French Dip Sandwiches With Sautéed Mushrooms, Onions, And Peppers is just the ticket. I’m going to take a little help from the grocery store for this recipe, using sliced top round rare roast beef from the deli.

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Cremini Mushrooms

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings
Equipment: cast-iron skillet, Grill Press, 3-quart saucepot, 2 rimmed baking sheet pans

Ingredients:
4 hoagie rolls
3/4 stick (6 tablespoons) of butter, unsalted and room temperature
1 pound of top round deli roast beef, rare
2 tablespoons of olive oil
3/4 pound of Provolone cheese.
1 teaspoon of garlic, minced
1 Fresno chili, seeded and minced
1/2 pint of Cremini mushrooms, sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 onion, thinly slice into half-moons
1 tablespoon of Kosher salt, divided
1 teaspoon of freshly ground black pepper, divided
1/2 teaspoon of red pepper flakes
1 tablespoon of fresh thyme leaves, roughly chopped

Ingredients For Au Jus:
1 10.5-ounce can of beef consommé
1 cup beef stock, unsalted
1 1/2 cups chicken stock, unsalted
2 to 3 dashes of Worcestershire sauce
2 sprigs of fresh thyme (for Au jus)

Directions:
In a saucepot, on the back burner over medium-low, heat the beef consommé, beef stock, and chicken stock. Toss in 2 sprigs of fresh thyme, Worcestershire sauce, Kosher salt, and black pepper to taste, whisk to combine. Allow the Au Jus to come up to temperature then reduce the heat to the lowest setting to keep hot.

In a preheated cast-iron skillet heat 2 tablespoons of olive oil on medium heat. Add the sliced onions, half of the Kosher salt, and freshly ground black pepper, stirring frequently, until they are very soft and golden in color, 7 to 8 minutes. Add the garlic and crushed red pepper flakes, cook for 1 minute more. Add the mushrooms, stirring occasionally, continue cooking until all the liquid given off by the mushrooms has evaporated and they’ve turned golden brown, 6 to 8 minutes. Add the peppers, season again with the remaining Kosher salt and fresh ground black pepper, stirring frequently, until the peppers have softened and are brown in color around the edges, another 6 minutes. Remove from the heat and set aside.

Place all the sliced rare deli roast beef on a plate, dividing into 4 equal portions.

Set the oven to broil.
First, start by buttering the hoagie rolls. In a  preheated cast-iron skillet, over medium-low heat, place the buttered hoagie rolls face down into the pan, placing the grill press on top. This guarantees the hoagies will brown evenly and takes only 1 to 2 minutes per hoagie. Transfer the buttered/toasted hoagie rolls to a rimmed baking sheet pan. Lay three slices of Provolone cheese layered across the top of each hoagie.

Place the hoagies under the broiler just long enough to melt the cheese.
Note:  Keep a close eye on the hoagies the cheese melts quickly.  Turn the broiler off, remove the hoagies from the oven, it’s time to assemble the sandwiches.

Using a pair of tongs, dunk the first portion of the beef into the hot Au jus then place onto the hoagie. Top with a good amount of the onions, peppers, and mushrooms. Serve with a side of the Au jus. Ther you have it, my French Dip Sandwiches With Sautéed Mushrooms, Onions, And Peppers.

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