Let's Dish With Linda Lou

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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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Chicken Meatball And Kale Stew

 

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Everyone has their own family meatball recipe but this one is a little different because I’ve given these chicken meatballs the flavor of Italian sausage. Chicken is a lot leaner than pork so we are going to cut some fat there, and that’s a good thing. Whenever I make meatballs I almost always make a double batch. It’s really just as easy to double the recipe if you’re going to make them. You can easily freeze the cooked meatballs and then you’ll have them ready to add to any future recipe.

Kale, another superfood, is packed full of vitamins. I feel really good about my Chicken Meatball And Kale Stew,  I just might even have a piece of crusty bread for dipping, Oh yeah!

Dutch Oven

Olive Oil

Kale

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Flat Leaf Italian Parsley

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Onions

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Fennel

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Diced Fire Roasted Tomatoes

Cremini Mushrooms

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Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Yields: 4 to 6 servings
Yields: 30 meatballs
Equipment: 1 (6-quart) Dutch oven, large mixing bowl, small mixing bowl, cookie-dough scoop, 2 rimmed baking sheet pans, parchment paper, chef’s knife

Note: Use half the meatballs for this recipe. After the meatballs are cooked allow half of them (15 meatballs) to come to room temperature. Place into a resealable zip-lock bag and transfer to the freezer.

Ingredients For Chicken Meatballs:
3 pounds of ground chicken
1/2 cup ricotta cheese
1 7-ounce container of store-bought fresh basil pesto (use 1/4 cup for this recipe)
1/4 cup half-and-half
3 large eggs
3 cloves of garlic, freshly
2 tablespoons of Ketchup
5 dashes of Worcestershire sauce
1 tablespoon of fennel seeds
1/4 cup of Parmigiano-Reggiano, freshly grated (reserve the rind)
2 cups of Italian bread crumbs
2 tablespoons of dried oregano
1 teaspoon red pepper flakes
1 1/2 tablespoons Kosher salt
1 teaspoon fresh ground black pepper
1/2 cup of Italian flat-leaf parsley, roughly chopped

Ingredients For the Stew:
2 tablespoons of olive oil
1 onion, diced
3 cloves of garlic, minced
2 carrots, peeled and diced (1/4-inch dice)
2 Yukon gold potatoes, peeled and diced (1/4-inch chunks)
2 (14.5)-ounce cans of fire-roasted diced tomatoes
2 pints of mushrooms, quartered
2 quarts of chicken stock, unsalted
1 reserved cheese rind, cut in half
1 (9-ounce) box of (Birds Eye) frozen whole artichoke hearts, thawed and quartered
2 bunches of organic kale, chopped (8 to 10 cups)
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1 tablespoon of granulated sugar
1 1/2 tablespoons of cornstarch

 

Directions For Chicken Meatballs:
Preheat oven to 350-degrees F.
Line two baking sheets with parchment paper. Spray the parchment paper, of each pan, with a light coating of non-stick cooking spray.

In a large mixing bowl and add all the ingredients (except the ground chicken) for the meatballs. Once everything is in the bowl mix to combine. You want the flavorings to have the consistency of wet sand. Next, add the ground meat to the bowl. Using a fork, evenly distribute the flavorings throughout the ground chicken. It may take a few minutes but it’s so worth it for your meatballs to be light and tender.

Using a cookie-dough scoop ensures the meatballs will be the same size. Scoop the meat mixture into your hands forming a ball. Continue until all the meatball mixture is finished.

Arrange the meatballs onto two baking sheet pans with space between each one. Lightly spray the tops of the meatballs with non-stick cooking spray to ensure they will brown evenly. Bake for 30 to 35 minutes.

In the meantime prep the *Mirepoix for the soup. Dice the carrots, celery, and onions. Finish by mincing the garlic. Next, dice the potatoes and quarter the mushrooms. This should take about 15 to 20 minutes to complete. Set aside.

In a preheated Dutch oven over medium heat add olive oil, diced onions, Kosher salt, and fresh ground black pepper. Stir until the onions start to soften. Add the diced carrots, mushrooms, Stir to combine. Cook, stirring frequently until the mushrooms release their liquid and the carrots begin to soften 12 to 14 minutes. Add the minced garlic cook for 1 minute more.

Add the diced potatoes, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper, stir to combine. Add both cans of fire-roasted tomatoes and sugar, again stir to combine.

Remove the meatballs from the oven. Gently transfer them into the pot. Add the chicken stock, cheese rind, stir gently.

Still, over medium heat, bring to a boil then reduce heat to medium-low, simmer for 35 to 40 minutes. After 40 minutes add thawed artichokes and chopped kale. The kale may need to be added in stages allowing it to wilt down into the liquid. Continue cooking for another 5 minutes.

In a small bowl add cornstarch and 2 tablespoons of cold water, mix until smooth and paste-like. Slowly add the cornstarch *slurry into the pot and stir gently so as not to break the meatballs. Again continue to cook until the broth thickens, 3 to 5 minutes.  Serve with a piece of crusty bread and you will be in heaven. This is my Chicken Meatball And Kale Stew.

*Slurry is a mixture of a cold liquid with cornstarch, also known as a cornstarch slurry. It’s used as a thickening agent. A typical cornstarch slurry will consist of 2 parts cold water and 1 part cornstarch. A slurry can also be made using equal parts of flour and water.

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