- Sunday Cheesesteak Sandwiches
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1 green bell pepper, thinly sliced
- Freshly ground black pepper
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- 1 red bell pepper, thinly sliced
- 11/2 pounds rib-eye steak, about 1 inch thick
- 1 cup thinly sliced mushrooms
- 4 crusty hoagie rolls, sliced
- 1 large onion, cut into paper-thin slices
- 2 tablespoons chopped fresh oregano
- homemade provolone sauce (recipe follows)
Directions:
Preheat the oven to 250°F. Heat a large cast-iron skillet (or any heavy skillet) over medium-high heat. Add 3 tablespoons of the olive oil to the pan. Add the peppers and mushrooms and sauté until slightly softened, about 3 minutes. Add the onion and sauté until it's just the way you like it. Transfer the peppers, mushrooms, and onion to an ovenproof platter and place in the oven to keep warm.
Heat the remaining 3 tablespoons olive oil in the pan over medium-high heat. Add the oregano, salt, and pepper to taste and sauté quickly. As soon as the seasonings are hot, sauté the steak for 5 to 6 minutes. Turn the steak and cook for another 5 to 6 minutes for medium-rare.
Remove the steak from the pan, place on a cutting board, and let it rest for 5 minutes. Thinly slice the steak. With tongs, divide the meat among the hoagie rolls and top with the onion mixture. Spoon some of the cheese sauce over the meat and vegetables, cover with the top of the roll, and serve.
*Cat's Note: If you want a traditionally cooked cheesesteak, wrap the rib-eye in plastic wrap and put it in the freezer for 30 minutes. Remove the steak from the freezer and cut it into very thin slices. Sauté the slices in olive oil with oregano, salt, and pepper.
Homemade Provolone Sauce
*Makes 2 Cups *Slow, gentle heat is the key to a smooth, creamy cheese sauce. - 1 tablespoon unsalted butter
- 1/2 pound provolone cheese, diced small
- 2 large egg yolks, beaten
- 1 tablespoon all-purpose flour
- 1 1/2 cup whole milk
- Kosher salt
- freshly ground black pepper
Directions:
Half fill the bottom of a double boiler with water and place over medium heat. Melt the butter in the top of the double boiler. (If you don't have a double boiler, melt the butter in a stainless-steel bowl set snugly inside a saucepan filled with a few inches of water.) Add the cheese and let it soften slowly, stirring.
Meanwhile, in a medium bowl, whisk together the egg yolks, flour, and milk. When the cheese has melted, pour the egg mixture into the top of the double boiler and whisk until the sauce is warm and begins to thicken. Continue to cook over medium heat, whisking constantly. Add salt and pepper to taste. When the sauce is thick, turn the heat to low to keep it warm while you assemble the sandwiches. Use immediately. Cover and refrigerate any leftover sauce.
Pizza Rollups
*Recipe courtesy Cat Cora - 1 jar pizza sauce
- 4 flour tortillas
- 4 basil leaves
- Sliced black olives
- 1/2 cup grated Parmesan
- 1 teaspoon crushed red pepper flakes, optional
- 1/4 - 1/2 cup mozzarella cheese
Directions:
Spread the pizza sauce evenly over the tortillas. Roughly tear the basil leaves over the sauce. Sprinkle black olives over sauce. Divide the cheese and red pepper flakes, if using, evenly over top. Roll tortillas up and then heat in a toaster oven until cheese has melted.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Black and Tan Sweet "Beer"
*Recipe courtesy Cat Cora - 1 cup butterscotch pudding
- 1/2 cup hot fudge sauce
- 1 small chocolate cake or cupcake
- 1 bag chocolate covered peanuts
- 1 pint heavy whipping cream
- 1 tablespoon powdered sugar
Directions:
In a large pilsner glass, put the butterscotch pudding into the bottom 1/2. Then a spoonful of hot fudge goes on top. Place a large piece of the chocolate cake on the next layer and sprinkle a tablespoon of the chopped peanuts on top of the cake. Fill the rest of the glass with hot fudge, making sure to cover the cake and peanuts. Leave a 1/2-inch space from the top of the glass empty.
Whip the heavy cream and powdered sugar to stiff peaks and spoon 3 to 4 tablespoons of cream on top, letting it slide down the glass like the "foam" on a beer. Bottoms up!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Alain's Sweet and Spicy Asian WingsRecipe courtesy Emeril Lagasse, originally appearing in Emeril's "Potluck," William Morrow Publishers, New York, 2004
Ingredients:
- 2 tablespoons orange zest
- 1 cup canned pineapple juice
- 2 cups fresh orange juice
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced green onions
- 1 tablespoon sesame oil
- ½ cup soy sauce
- ½ cup mirin
- 1 cup sugar
- 1½ teaspoons crushed red pepper
- 3 quarts peanut oil, for frying
- 10 pounds chicken wings, separated at the joints, wing tips reserved for another use
- 2 cups cornstarch
- 4 tablespoons Emeril's Original Essence
- Salt
- ¼ cup chopped fresh cilantro
- ¼ cup toasted sesame seeds
Directions:
1. Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, mirin, sugar and crushed red pepper in a large skillet set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a thick syrup, 18 to 20 minutes.
2. Meanwhile, place the peanut oil in a 6-quart pot and heat to 375°F. Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the Essence. Place the seasoned cornstarch in a 1-gallon heavy-duty plastic food storage bag and add the chicken pieces in batches.
Shake the bag to coat the chicken, then remove and place 8 to 10 pieces in the hot oil. Fry the chicken, stirring occasionally, for 6 to 8 minutes, or until the chicken is cooked through. Remove and place in a clean large bowl; season lightly with salt to taste. Continue until all the chicken has been fried.
3. Preheat the oven to 275°F. Spoon the sauce over the chicken and toss to evenly coat. Sprinkle the chicken with the cilantro and sesame seeds and place in a large oven-proof dish. Keep warm in the oven until the guests arrive. Makes 8 to 12 servings.
Emeril's Kicked Up Hot Spicy Chicken Wings
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007
Wing Ingredients:
- Vegetable oil for deep frying
- 4 pounds chicken wings, separated at the joints, wing tips reserved for another use
- ½ cup Srirachi chili sauce
- ¼ cup Crystal Hot Sauce, or your favorite Louisiana-style red hot sauce
- 8 ounces butter, melted
- Juice of half a lemon
- 1 tablespoon Tabasco Sauce
Blue Cheese and Celery Crudite Ingredients:
- 8 ounces blue cheese
- 4 ounces cream cheese
- Juice of half a lemon
- 8 ribs of celery, cut on the bias into dipping-size batons
Directions:
1. In a deep fryer or large saucepan heat vegetable oil until a thermometer registers 350°F. Rinse chicken wings well under cool water and pat thoroughly dry with paper towels. Fry chicken wings in batches until golden brown and wings float in the oil, about 6 to 8 minutes. Drain well on paper towels.
2. In a large bowl combine Srirachi sauce, Crystal Hot Sauce, melted butter, juice of half a lemon and Tabasco. Whisk well to combine and pour over fried chicken wings. Allow to sit a few minutes before serving with blue cheese and celery crudite.
3. In the bowl of a food processor combine blue cheese, cream cheese and the juice of half a lemon. Process until smooth and well combined. Serve with celery batons and spicy chicken wings. Makes 6 to 8 servings.
Chili-Lime Fried Chicken Wings
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007
Ingredients:
- 5 pounds chicken wings, separated at joints, and wing tips reserved for stock
- 1 3/4 cups lime juice
- 1 cup buttermilk
- 2 tablespoons minced garlic
- 1 tablespoon plus 1 teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 2 cups all-purpose flour
- 2 tablespoons Essence, recipe follows
- Vegetable oil
- 1 cup honey
- 2 tablespoons lime zest
Directions:
1. Place the chicken in a 1-gallon resealable plastic food storage bag. In a medium bowl, combine 1½ cups of the lime juice, the buttermilk, garlic, 1 tablespoon of the crushed red pepper and the kosher salt. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate overnight, or at least 12 hours, turning the bag occasionally to ensure even marinating.
2. Preheat the oven to 200°F.
3. Set a large, 6-quart cast iron Dutch oven over medium high heat with 3 quarts of vegetable oil. Heat the oil to 350°F using a frying thermometer to gauge the temperature of the oil. Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.
4. Place the flour and Essence in a 1-gallon resealable plastic food storage bag and place the chicken, 8 pieces at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet pan to rest for 20 minutes before frying.
Continue with the remaining chicken pieces until all of the chicken has been coated. Fry the chicken in batches of 12 pieces. The temperature of the oil should drop to around 300°F. The chicken should fry at 300°F until they are golden brown and begin to float, about 7 to 9 minutes.
Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken. Be sure to allow the oil to return to 350°F or so before adding more chicken to the hot oil.
Once all the chicken is fried, place the honey, lime zest, the remaining 1/4 cup of lime juice and the remaining 1 teaspoon of crushed red pepper flakes in a small bowl and mix to combine. Serve the wings, 6 pieces per person, with some dipping sauce on the side. Makes about 6 servings.
Emeril's Original Essence Creole Seasoning:
- 2½ tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions:
1. Combine all ingredients thoroughly. Makes 2/3 cup.
Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993
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Cat Cora joined "Good Morning America" to share her delicious recipes for a full-day of football food treats.
From meaty sandwiches, to cheesy dips and pizza snacks, these treats will make any football fan smile, regardless of the score. After you've filled up, wash it all down with Cat's famous Black and Tan Sweet "Beer" custard.
The most challenging part? Keeping fans out of the kitchen.
Sunday Cheesesteak Sandwiches
with Homemade Provolone Sauce
*Makes 4 Big Sandwiches
*courtesy Cat Cora "Cooking from the Hip"