Super Bowl Sandwich (by Hubby)

We are not really football fans. We watch some football and we root for our local hometown or family-liked teams. We watch play off games and championships, like the Super Bowl. In the past we had the girls home with us to watch the game before they went off to college. We would make it an event: the Super Bowl Junk Food Fest! Initially the junk food included the famous Velveeta Cheese dip. But this is much too hard on our aging stomachs now. We have had BBQ wings, Quesadillas,and Brownie Sundaes, not to mention guacamole and chips!

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This year Hubby had the task of figuring out the menu. At first he was thinking to have ribs, wings, pizza, chips and cheese, and then narrowed his focus on a Philly Cheese Steak Sandwich on a baguette. He would make these his way.

We traipsed off to the Stew Leonard’s Grocery Store. This store is my downfall! I buy too much of everything especially cheese, olives, bakery goods. We only went there because we were in the area getting the oil changed on my car. What was I thinking? Our grocery list was less than a dozen items but we left the store spending enough to get a free ice cream or coffee. We had bananas foster flavored ice cream in a cup for our drive home!

Hubby thought the price of shaved steak was too much and he can just slice the meat himself. He selected a London Broil, no hormones, no antibiotics, and vegetarian fed. He begins by gathering his Mise en Place and preparing his pan.

  • 1.5 pound London Broil, sliced thin; half of this was used, the rest frozen for later use
  • American Cheese, 6 slices
  • one large red pepper, he wanted green but the green ones were a $1 more per pound!, 1/2 of this pepper was used
  • 8 ounce package of sliced mushrooms; we used about 4 ounces of these; these are portabella, just because; you can use regular white button mushrooms if desired
  • 2 small onions, sliced
  • olive oil and butter for pan
  • Baguette

Super Bowl 004First he slices the vegetables. Look at how nicely he curls his fingers. I have not been able to master this technique and hold on to the veg at the same time!

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These go in the pan on high heat. Hubby cooks most things on high heat. I tend to use medium flame. He also is able to flip the food in the pan a la Julia Child, or would Jacques Pepin be a better comparison? The onions and peppers are cooked for about 5 minutes and then the mushrooms are added for a few more minutes and then taken off the heat.

Now to “shave” the steak. He starts with my wonderful Cuisinart Chef’s Knife but is not happy with that. He gets out the “scary knife”! He tries to make thin slices but not being a deli slicing machine they are not as thin as could be. But they will be good enough.

The cast iron griddle is heated and greased with a little bit of fat from the steak. The slices of steak are put on in single layer and flipped when the blood is seen seeping out.

Then the veg is put on top and the heat turned off. Then add the cheese slices and give this a minute or so to begin melting.

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Meanwhile prepare the baguette. Cut portions for sandwiches, slice open, and swipe with a bit of mayonnaise (if desired).

When ready to eat, place portions onto the baguette and put on plate. Serve with beer (Sam Adams Boston Lager for hubby) or wine (Bota Box Nighthawk Black for me).

We enjoyed our meal while watching the kick-off show and commenting on which of the MVPs we remembered. After all we are older than the Super Bowl, but not by much!!

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No recipe, just thoughts

Good morning! I am thrilled that you read my blog and am grateful for each and every one of you. Please bear with me while I think about other things than just food. I am sitting in the kitchen drinking my morning coffee and musing.

Today it is snowing and I had thought winter had been on its way out! Son has returned from his travels in Vietnam. He is now watching those Vietnam War movies that were top hits back when. I have never watched any of those movies. You may remember Apocalypse Now, Deerhunter, Platoon. It was a troubling time and heartbreaking in a lot of ways. That was the era when I turned “Peacenik”. Just listening to the horrors is disturbing. My kitchen is wired with speakers so that we can have music throughout the house, but today it is the sounds of war!

My Dad served in the 101st Airborne in World War 2. He did not talk about his war years very much when we were young. After the fall of Saigon in 1975 he opened our home to a family of refugees from Vietnam. He told me at one time that this was to atone for the actions he had to take in the war, as well as to serve God by helping others since he survived the war intact. He found that people, especially young men, of my generation seemed fascinated by War. He thought this was because those men did not serve and did not experience War, just “Hollywood war”. My son’s father was one of those. And it looks like he passed that on to our son.

(I did not even know what Army division my father served in until my first husband got to talking with Dad and was totally impressed!)

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So son got up early this morning as his body clock is out of whack from the 12 hour time difference. He made muffins using the Bittman How to Cook Everything Cookbook. He added dried apricots, almonds, and used vanilla almond milk. He thought they were a little dry. I think they have a nice flavor.



For dinner I am making a shepherd pie. Son had to excavate through the downstairs freezer to find the ground turkey I will use. I cook that up with onion and garlic and add a bunch of frozen mixed vegetables (one could cut up carrots and celery) and top it all with the leftover mashed potatoes from the steak dinner earlier this week. Maybe grate a little cheese on the top.

This week I have cooked and baked. I just did not take pictures or notes. I made a no-knead banana bread that is keeping very nicely and is wonderful toasted. This was from my Fleischmann’s Bread Book. I used this book most of my adult life for bread baking. I hadn’t thought about it for awhile. And I think they have a website! (put smiley face here)

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I also made chicken and dumplings almost exactly like the recipe in the Soulard Market cookbook. I stewed the chicken, drained the broth, thickened the broth. Made the herbed dumplings. The only addition was a half bag of frozen vegetables to the broth. I usually don’t follow a recipe exactly!

It is still snowing. I think I’ll send the boy out to shovel after he finishes with his war!

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Happy Friday and have a glorious weekend.




Beef: it’s what’s for dinner.

The above title is not original to me. It is from a Beef Industry commercial that ran in the early 1990s. It was a very catchy commercial using music by the composer Aaron Copeland, sounding quite like the American West, eliciting images of ranches and herds of cows! Passing a field of cows on family trips as a kid always got a “hamburger on hoof” comment from my Dad.

I like cooking from recipes but do not always have the motivation/time/energy to do so. My husband does not cook from recipes. And he cooks dinner from time to time. (when I let him!!) A husband who cooks is a keeper.

Hubby loves red meat. I think he dreams of cheeseburgers! We have beef usually once a week or once every other week, or maybe three times a month. When we go out to eat I can count on him ordering something beefy to eat. For this week’s grocery shopping trip he picked out the beef. After all we have plenty of chicken and some pork in the house from our last major grocery shopping. And even though we have a bit of ground beef, the two remaining patties in the freezer are “too small” according to him. And I thought I made 1/3 pounders!

The beef was a “thin sirloin tip steak”.  When he took it out of the package it was thin but rolled into what had looked like a small roast. The weather is warmish so the steak will be grilled. Even if the weather were cold and snowy, the steak would be grilled. He seasons it with Soulard Grill spice/herb mixture (from the historic Soulard Market in St. Louis) and grills it to perfection: rare for him and medium rare, heavy on the medium, for me.

He also washed and cut the potatoes and boiled them for a hearty mashed potatoes as a side. There are leftovers to make a shepherd pie later in the week. I mashed these up and melted the butter first (not sure why) and threw that in the pot with a couple of spoonfuls of sour cream and a splash of milk. Good thick creamy mashed potatoes! Add salt and pepper to taste.

Then I made a bit of a Greek salad: lettuce, grape tomatoes, kalamata olives, feta cheese. I dressed this with the buttermilk ranch dressing I had previously made. The buttermilk dressing is modified from Joy of Cooking. One doesn’t really need a recipe for salad dressings. Put your herbs of choice in the cruet or small jar, add some vinegar or lemon juice and stir together. Add your oil and shake vigorously. Add buttermilk to this and shake vigorously again. The oil can be reduced if using buttermilk or yogurt for a creamy dressing. Generally it is presumed 2 parts oil to 1 part vinegar but change this up to suit your own tastes. I have used equal parts as well as less oil than vinegar. You can also put your ingredients in an almost empty jelly jar for a fruity dressing.

Back to beef…hubby also cut up one red and one yellow onion to saute with olive oil to throw on top of the steak.

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Dinner without much fuss.