French Dip Sandwich

 

Anyone who knows me knows that I will hands down chose a "french dip" sandwich whenever its on the menu.  Unfortunately living in SE Texas that isn't an option on local menus. They don't know what they're missing...thinly sliced roast beef and a garlicky onion fresh au jus to dip it in.   So today I decided to nurture my inner Angeleno and make a reasonable facsimile to quench my hunger for one.  

For those that don't know about the French Dip its a sandwich created in Los Angeles shortly after the turn of the last century around 1905 or 1908 depending on who you believe.  Two Los Angeles institutions claim to be the inventor.  First up is Phillipe's located a couple of blocks from iconic Los Angeles Union Station and Cole's on 6th street in downtown Los Angeles.

In 2008 the Los Angeles Times wrote an article claiming that after extensive research Phillipe's had to be the original.  Coles still disputes it and lays claim.  Either way they are comparable sandwiches and really tasty.  

Phillipe's got my business most of the time as it was 2 blocks from Union Station, a stop on the local Metrorail Gold Line.  During the summer when I had kids to feed, (and neighborhood kids added in the mix) I'd round them all up for a quick ride on the Gold Line and treat them all to lunch.  Fun times for sure.

Now my version isn't so much about a faithful rendition, but one of capturing the essence of what is available on menus across Los Angeles.  Where I veer of the tracks is I add a slice of provolone to my sandwich which neither of the "originals" include.

But I digress, enough of the history lesson...here's the recipe:

French Dip Sandwich

• 1 LB Thinly sliced deli style Roast Beef
• 6 Subway sandwich rolls
• 1 t mined garlic
• 2T minced onion
• 1 pkg McCormicks Au Jus mix
• 6 slices provolone 

Method:

In a sauce pan big enough to hold 3 cups water add a bit of butter, the onion and garlic and sweat them over low heat a minute or two until translucent.  Add water and whisk in the au jus mix.  Bring to boil them simmer.

While simmering the jus, split your sub buns and place under a broiler and toast them until golden brown.  Remove from broiler.

Dip the beef in au jus just long enough to heat up.  Divide the beef among the rolls.  Top with provolone and return to broiler.  Broil until cheese is melted and just starting to bubble up.

Remove from oven.  Fold sandwiches together.  Cut on a diagonal.  Put on a plate with the au jus in a small ramekin to dip your sandwich in.

3-2-1 Ribs My Way

 

Since I got my Traeger Pro 575 as a Christmas gift I've been converting old oven and grill recipes to working on this new fangled smoker/grill combo.  I'm a fan of the Pork Rib, whether it be back ribs, baby back ribs or St Louis Style Spare ribs.  I love me some pork.

Since I got the Beast I've joined a few Traeger fanboy sites on FB and the web.  I kept seeing folks raving about 3-2-1 Ribs and googled further what they were talking about.  Its a method to have tender ribs with just enough bite to be satisfying and not mush on your pallet.   Great texture and plenty of smoke.  I'm in.

I know Traeger makes a great set of rubs, but I prefer my own blend.  It has the usual suspects found in a pork/poultry rub and is different in the warming spices I add in small amounts that make you go hmm that's really tasty and different.  Things like All Spice, Nutmeg, ground Chipotle  and Ancho Chiles.  Of course you can use an off the shelf or your own family favorite rub.  

One little tip, if you split your rack in half it makes the wrapping in step 2 easier.

This recipe is for one rack, you can easily scale up ingredients for multiple racks of ribs.

3-2-1 Ribs

Ingredients:

• 1 rack back ribs
• 1/3 c yellow mustard
• 1/3 c apple juice
• 1 T Worcestershire 
• 1/t salt
• Dry Rub mix
• aluminum foil
• ice cubes 
• 3/4 c apple juice in a spray bottle
• Favorite BBQ Sauce

Method: 

About 1 hour before smoking split rack into 2 halves and remove the silver skin membrane on the back side of the rack. Set aside on a baking sheet

Mix together mustard, apple juice, Worcestershire and salt. The mustard mixture will serve as a "glue" to let the dry rub adhere better. Liberally apply this mixture to back side of ribs with a pastry brush.  Liberally apply dry rub. Flip ribs over and repeat with mustard mixture and Dry rub.  Set aside.

Preheat smoker to 185F.  Spritz the grill rack with Pam grill spray.  Place ribs bone side down on the smoker grill plates.  Close lid and cook 3 hours, ribs should be about 165F.  After 1st hour lift lid and check your ribs, if the rub looks dry spritz with the apple juice.  Repeat at 2 hours and re-spritz as needed.

At the end of 3 hours remove racks from the grill.  Bump temperature to 225F and let preheat while you prepare ribs for the next step.   Place two ice cubes in the center of a long piece of foil.  Place rack bone side down over the ice cubes.  Gather foil ends and create a tight packet.  Repeat with the other 1/2 rack of ribs.  Place in smoker and close lid, cooking now for 2 hours.

At end of two hours remove the foil wrapped ribs from smoker.  Remove ribs from their foil packets and place back on the grill, again bone side down.  Baste with favorite barbecue sauce and close lid.  Re-baste the ribs with the barbeque sauce if you like a thicker glaze on your ribs after 30 minutes have passed.  At the end of one hour remove ribs from grill.  Internal temp on thickest rib should be about 205F,  Set aside on a platter and let them rest 10 minutes.  Slice into riblets at end of rest and enjoy!

  

Blueberry Rhubarb Cobbler

 

File this under stupid easy baking for a seasonal treat.  The balance between the tangy rhubarb and sweet wild blueberries is really tasty.  

Rhubarb is such as seasonal offering that I make this when it is fresh and ready in the Spring.  Its that farm to table, peak of 

Wild Blueberries have a much more intense flavor and are WAYYYYY better than the grape sized varieties sold fresh at the local groc.  I use the frozen wild blueberries for maximum flavor.  I get the jumbo bag of Wyman's Wild Blueberries sold at Costco.  Of course both HEB and Kroger sell bags of frozen wild, but they cost sooo much more than Costco.

I use vanilla bean in the making of this dessert, but you can substitute good vanilla extract or paste.  Simply add it to the rhubarb blueberry mixture before pouring into the baking dish.

Blueberry Rhubarb Cobbler

Filling

• 2 stalks rhubarb cubed (about 2 heaping cups)
• 1/2 c sugar
• 1/4 c water
• 1 vanilla bean pod
• 2 1/2 c Frozen Wild Blueberries
• 1 T corn starch
• pinch of salt

Cobbler Topping

• 1 C All Purpose Flour
• 1 C sugar
• 1 stick butter melted
• 1 egg beaten
• 1/2 t cinnamon
• 2 t baking powder
• Pinch of salt

Preheat oven to 400F

In heavy bottomed pan place sliced rhubarb, salt, sugar and water.  Cut a slit length wise through the vanilla pod.  Scrape out seeds.  Add Vanilla seeds and pod to the rhubarb mixture.  Over medium heat bring to boil and reduce to simmer.  Stir occasionally.  When sugar is completed dissolved and rhubarb is softened .  Remove from heat and fish out the vanilla bean pod.

Put frozen blueberries and corn starch in a mixing bowl. Toss lightly to disperse the cornstarch.   Add the slightly cooled rhubarb mixture.  Toss gently and pour into 8X8inch baking dish.  Place baking dish on a baking tray.

In stand mixer with whisk attachment add flour, sugar, cinnamon, salt and baking powder.  Give it a short spin on low to mix the ingredients.  With mixer on low add beaten egg and mix until it resembles coarse sand and all flour mixture absorbed.  About 2 minutes.

Spoon topping over the filling with a spoon.  Level topping gently with back of spoon.  Evenly pour over the topping the melted butter.

Bake 55-65 minutes until topping is deep golden brown and filling is bubbly.  Cool on wire rack.  Serve warm with whipped cream or vanilla ice cream.

Chicken Cobbler

 

This turned out to be a bigger hit than expected.  My oldest child exclaimed "YOU (expletive deleted) nailed it Dad, best pot pie ever".

Now I don't know which was the part he liked best, using cheddar drop biscuits as a topping or the use of smoked chicken in the filling.  Whatever it was, it sure was a hit with the fam.

I used large, 2 cup ramekins are only 3 of us.  You can split it among 6 smaller 1 cup ramekins if you prefer to use a first course.

Note: you can swap out 1/4 cup minced onion for the onion powder.  I use powder for flavor as the minced onion would offend the pick eater in my midst.  What we wouldn't do to accommodate them.

Chicken Cobbler

Filling

• 2 c diced smoked chicken
• 1 stalk celery diced with leaves
• 1 1/2 c frozen carrot and pea blend
• 1 can cream o chicken soup
• 1/2 t poultry seasoning
• 1 t onion powder
• 1/2 c milk
• 2 T butter

Topping

• 1 c flour
• 2 t sugar
• 2 t baking powder
• 1/4 t salt
• pinch cayenne pepper
• 1/4 c melted butter
• 1/2 c buttermilk
• 3/4 cup shredded cheddar/jack blend cheese

Heat oven to 400 F

Thaw peas and carrots according to directions in a microwave on high until hot.  Set aside.

Melt 2 tablespoons of butter in a large sauce pan.  Add celery, poultry seasoning, onion powder and sauté until tender.  Add cream of celery soup and whisk in the milk until smooth.  Add chicken and heat through.  Fold in gently the warmed peas and carrots.  Test for seasoning and add salt and pepper as needed.

Divide the chicken mixture between the ramekins.  Set aside.

Combine dry ingredients together for topping in a new bowl. Whisk to combine.  Whisk together melted butter and buttermilk.  Pour liquids into bowl with the dry ingredients.  With a wooden spoon gently stir until a soft dough forms.  Do not beat or over stir as you will get a very tough biscuit.  Fold in the cheese blend.

Drop dough by 1/4 on the chicken mixture.  Repeat with remaining ramekins.  (Remaining biscuit dough can be dropped onto a parchment paper lined baking sheet and baked until golden brown)

Place your ramekins on a cooking sheet and place in preheated oven.  Bake 20-25 minutes until golden brown and bubbly.  Let cool 5 minutes before indulging in the best danged chicken cobbler.

 

Limoncello Shrimp on Toast

This was a sleeper hit, sitting in my list of recipes to try "someday" going back to 2007...I shouldn't have waited so long to try it.   Just enough acidity to pop on your palette and a perfect bite when you do a piece of toasty tasty ciabatta roll with it.

 Bread...you want something light and crusty.  I used ciabatta rolls sliced on the equator and broiled to a deep golden brown.  I suppose you could if you really had to substitute a sourdough bun but it would be a bit chewier.  Its really worth the effort to track down ciabatta rolls and keep with the Italian theme.

Limoncello...I make my own with Meyer Lemons as it has just a bit softer bite than the usual Eureka or Ponderosa lemons that you get in the grocery store.  Meyer Lemons are in season right now, the local H*E*B has them 2 pounds for $8 on sale right now.  Worth the extra cost for what I consider to be the king of all lemons.

Limoncello Shrimp on Toast

Ingredients:

• 12 very large shrimp (15-20/pound count)
• 2 T Olive oil
• 2 t Garlic
• 1/4 t  Red Pepper flakes
• 1/4 C limoncello
• zest of one lemon
• juice of one lemon
• 1T parsley minced
• salt and pepper to taste
• 1 Ciabatta roll 

Method

Clean and devein the shrimp.  

Toast  a ciabatta roll that has been split in half at the equator.  Set aside.

In skillet heat olive oil over medium heat and it begins to shimmer.  Add shrimp in an even layer  Cook 2 -3 minutes until just pink.  Turn over and add garlic, cook 1 - 2 minutes.  Deglaze with lemon cello, simmer until reduced to a syrup.  Add parsley, lemon juice and zest.  Stir 1 minute.  Test for salt and pepper adding as needed.

Place a piece of the toast cut side up and top with 6 shrimp.  Repeat with remaining half of toast and shrimp.  Spoon remaining sauce over the shrimp.  Serve with a nice dry white wine...pinot grigio is a nice pairing.

Chicken with Mushrooms in White Wine Sauce

 

So I was was drifting off to sleep while watching an old Barefoot Contessa episode and she made a dish that inspired me to try my own version.  Quite tasty and a hit as the lovely Mrs Z said to add it to our regular repertoire.  I will do that.

A couple of thoughts.  I use Pinot Grigio or Pinot Gris, same grape just different countries that make it, as it is a sharp, slightly acidic UNOAKED white wine.  Unoaked is what I always prefer for cooking as oaked wines will disrupt the flavor profile and be transferred to the food.  Most oaked whites in my not so humble opinion are like chewing on old wood, hate those oak bombs and don't want them interfering with my food.  As always pick a  wine you would drink.

Ina's version included thickening with a butter flour paste which works fine, I prefer using Aah Bisto instant gravy granules as they dissolve faster and don't leave behind an uncooked flour taste to your sauce. They are readily available on Amazon and some grocery stores.  Your choice as thickening method of choice.

The mushrooms are simple cremini sometimes sold as "baby bella" as they are a young portobella mushroom.  Their smaller size they are more tender and just not as woodsy as their full grown counterpart.  I suppose you could substitute those white button mushrooms, you just won't get the same depth of flavor as a cremini.

Chicken with Mushrooms in White Wine Sauce

• 4 skinless chicken breasts
• 12-14 oz Cremini mushrooms
• 1C dry white wine
• 1C chicken broth
• 3 T olive oil, divided
• 2 T butter
• Aah Bisto chicken gravy granules
• 1 shallot minced
• 1 clove garlic minced
• 4-5 springs fresh Thyme
• Salt and pepper to taste

Salt and pepper chicken breasts.  In a skillet over medium heat add 1 T olive oil and swirl in pan to coat.  Add chicken breasts.  Brown until golden brown, about 4-5 minutes turn over and cook other side until browned, again about 4-5 minutes.  Remove from skillet and set aside on a plate.

Clean and quarter mushrooms, removing any woody parts of the stem.  In skillet add 2 T Olive oil and butter. Salt and Pepper to taste.  When butter begins to sizzle add mushrooms.  Toss and stir until they are nicely browned, about 6-8 minutes.  Add shallot and cook until translucent, add Garlic and cook additional minute.

Add white wine and cook 3-5 minutes until it is reduced by 1/3-1/2 volume. Bundle the Thyme sprigs and tie with kitchen string.  Add chicken broth and thyme bundle. Nestle the chicken breasts between the mushrooms and add any au jus from plate to the pan.  Cover and simmer 20 minutes.

Remove Thyme bundle. Gently whisk in Ahh Bisto 1 teaspoon at a time to thickened slightly.  Serve the chicken and mushrooms over rice if desired.  

 

Farro Sausage and Spinach Soup

 

I had no barley for soup and what to do crossed my mind.  I did have a lot of other grains I could use to bulk up a soup.  I opted to use farro to make this soup....what could go wrong with an ancient grain with a light nutty flavor?  Nothing, it was really tasty and comforting on a cold winters night.

Farro like barley does take a bit of simmering to get the grain to a nice barely al dente or a softer texture.  I put the farro on and then do the veggie cutting for base while it simmers a bit before the base is added.

To lighten soup fat wise I used a pork and chicken kielbasa instead of the slightly fattier all pork variety.  You still get the porky flavor and just enough fat to be able to sauté the vegies. 

Farro, Sausage and Spinach Soup

Ingredients:

• 64 oz chicken broth
• 1 1/2 lb smoked kielbasa style sausage
• 10 oz bag baby spinach
• 1 c farro
• 2 carrots
• 2 stalks celery
• 1 large sweet onion
• 1 bay leaf
• 4-5 sprigs of fresh thyme
• salt to taste
• pepper to taste

Rinse farro in a colander or sieve.  Add to large stock pot and 32 ounces of the chicken broth.  (I use unsalted broth from Swanson).  Bring to boil and reduce to simmer.

Slice carrots into 1/4" coins.  Slice celery to 1/4" slices. Dice the onion in 1/4" dice.  Slice sausage into scant 1/2" coins.   In a nonstick sauté pan add the sausage and sauté until lightly browned, about 5 minutes.  Add onion, carrot and celery.  Sautee until onions become translucent about 4-5 minutes.  Pour in remaining 32 ounces of broth to deglaze pan and bring to boil.  Once at a boil pour into stock pot with the simmering grain.  Taste for seasoning and add salt and pepper to taste.

Tie with kitchen string the thyme sprigs and bay leaf.  Add to the stock pot.  Simmer 30 minutes until farro is tender.

Remove the herb bundle.  Stir in spinach in small batches until incorporated into the soup.  Simmer 5 minutes until the spinach as been completely wilted.

Serve up in soup bowls and garnish with seasoned croutons and a sprinkling of grated parmesan.