Tag: beef
Maxwell Street Polish Sausage
Maxwell Street Polish Sausage
The Maxwell street polish sausage is a Chicago staple; developed by a Macedonian immigrant that took over his aunt and uncles hot dog stand in 1939; now known as Jim’s Original. This marvel of a sandwich consists of a grilled polish sausage on a bun with grilled onions, yellow mustard, and pickled sport peppers.
Equipment
- charcoal grill
- charcoal
- chimney starter
Ingredients
- Polish sausage
- hoagie buns
- diced yellow onion sautéed
- yellow mustard
- sport peppers
Instructions
- Start your charcoal in a chimney starter until they are gray. Pour in the grill and place on the grate. Place the Polish sausage directly over the charcoal.
- Grill them for 7 to 8 minutes a side, occasionally turning.
- Let them rest for 5 minutes before assembling.
Philly Cheesesteak
Philly Cheesesteak
This legendary sandwich was created in Philadelphia in the 1930s by a hotdog cart vendor named Pat Olivieri. As the story goes, a cab driver smelled Pat cooking up thinly sliced beef on a hotdog bun and asked to try it. Hence, the cheesesteak was born. There are a few components to making an authentic cheesesteak. The first is to use thinly sliced ribeye. If this is something you don’t want to do on your own, ask your butcher. Sautéed onions and green peppers are definitely a must in making this sandwich. Once they’re sautéed, the beef gets added and cooked with them. Probably the most important part of the sandwich is the cheese that’s used. American, provolone, or cheese whiz are the only acceptable cheese. Nothing else. All of this gets put on a hoagie roll.Let’s be very clear. There’s no lettuce, no tomato, no mayo, no mustard, no steak sauce; nothing else that goes on a cheesesteak. If you’re in Philly and ask for such a thing, you’ll here about it and be asked to leave.
Ingredients
- 1 tbsp butter
- 1/2 medium white onion diced
- 1/2 large green bell pepper diced
- 1 lb ribeye thinly sliced
- salt and pepper
- 4 slices american or provolone cheese or cheese whiz
- 2 hoagie rolls
Instructions
- Melt the butter in a large sauté pan over medium high heat. Sauté the onions and green peppers for 5 minutes.
- Add in the thinly sliced ribeye. Season with salt and pepper. Sauté for 3 minutes.
- Separate the meat, peppers, and onions into 2 piles. Place the cheese on top of each pile and allow to melt for about 2 minutes.
- Using a wide spatula, scoop each mound and place on the hoagie rolls.
Rigatoni in Arrabiata Sauce with Mozzarella Stuffed Meatballs
Rigatoni in Arrabiatta Sauce with Mozzarella Stuffed Meatballs
Arrabiata sauce is one of my favorite sauces to eat pasta with. The word arrabiata means “angry sauce”, hence the crushed red pepper sautéed in olive oil at the beginning of preparation instead of adding it in at the end. This spicy sauce originated in Rome, using the basic ingredients of garlic, tomato paste, crushed tomatoes, as well as the olive oil and either crushed or fresh red pepper. Other additions to the sauce can include finely diced onions and torn fresh basil. You can serve it with just about any type of pasta. I prefer to use pasta that holds the sauce like rigatoni, penne, or ziti.Want to kick up your meatballs? Stuff them with cubes of mozzarella cheese. The meatball base is made out of ground beef, but you can use 50/50 beef and pork, or all pork. Your call. Since they are larger meatballs, they will cook best in the oven. They will take about 30 minutes at 350°.
Servings: 4
Ingredients
- 1 lb rigatoni prepared according to package instructions
Mozzarella Stuffed Meatballs
- 24 oz 80% lean ground beef
- 1 large egg
- 1 1/2 cups breadcrumbs
- 1/2 cup milk
- 8 garlic cloves minced
- 1 small yellow onion grated
- 1 tbsp dried basil
- 2 tsp crushed red pepper
- 2 tsp black pepper
- 1 tsp salt
- 8 oz brick mozzarella
Arrabiata Sauce
- 3 tbsp olive oil
- 1 tbsp crushed red pepper
- 8 garlic cloves minced
- 1/3 cup tomato paste
- 28 oz canned crushed tomatoes
- 1 cup salted pasta water]
Instructions
Mozzarella Stuffed Meatballs
- Add all the meatball ingredients into a bowl.
- Mix until they are incorporated.
- Roll into 16 meatballs.
- Cut the brick mozzarella into 16 cubes.
- Stick a cube of mozzarella into each of the meatballs.
- Roll back into balls. Place on a baking sheet lined in parchment paper. Bake in a preheated 350° oven for 30 minutes.
- Let rest.
Arrabiata Sauce
- Heat up olive oil in a large saucepan over medium heat. Sauté the crushed red pepper for 1 minute.
- Add in the garlic and cook for another minute.
- Stir in the tomato paste. Cook for 2 minutes.
- Add in the crushed tomatoes and pasta water. Reduce heat to low and simmer for 25 minutes.
- Stir in the prepared rigatoni.
- Add in the meatballs. Cook for 5 more minutes.
