cheese steak sandwich
6 tablespoons soybean oil
1 large onion, sliced
24 ounces sliced rib eye or eye roll steak
Cheese (store processed recommended, aka Cheez Whiz, otherwise American or Provolone)
4 crusty Italian Rolls
Sweet green and red peppers, sauteed in oil (optional)
Mushrooms sauteed in oil (optional)
Cherries in Chianti
Chef Ben Davis, Tony’s Market, Denver
1/2 cups Chianti (you may substitute zinfandel or syrah)
1/2 cups sparkling water
2 cups sugar
2 strips lemon zest
3 strips orange zest
4 black peppercorns
pinch of ground cinnamon
1 pound pitted cherries (you may substitute frozen or canned)
Combine the first 7...
Grilling gives us such wonderful chance to be creative because there is literally no limit to what foods one can grill! Our video today features chef Bobby Flay, cooking up a very healthy dessert or brunch dish: Grilled plums with a honey walnut yogurt sauce spiced with cinnamon and orange zest. The written recipe can be found here...
And I’m back from the 2009 Food and Wine Classic in Aspen! The experience was amazing to say the least, and I feel so thankful to have been a part of the premier culinary event of the year along with Average Betty. Thank you once again to Plum Tv and Food and Wine Magazine! We’ve so many savory stories, delicious photos and...
Hot food trends for 2009!
Food trends can be fickle and short lived, and what was trendy, hip, and smoking hot yesterday can be as washed up and stale as cold leftovers today. So, what’s hot in the culinary world for 2009?
Every year in October, the National Restaurant Association surveys professional chefs to find out their...