Blah, I have not done anything impressive with my day off. Yes, there was a minor training meeting at Auntie Pasto's, but 1)it was mandatory and 2) there was wine involved so I feel as though that negates the productiveness of an entire two hour meeting. This place is definitely no Buca. The owner supplied us with a bottle and a half of Cupcake chardonnay for 5 people. Oh, and deliciously cheesy pasta concoctions for lunch.
My gift of a Friday night off last night lacked progress as well. (God bless the two sane Buca managers for saving me from almost certain employment hell this week.) Actually, that might just be my interpretation since I did not fulfill exactly what I had planned. I have to keep reminding myself life does not follow my plan. Obviously, ha. And there is something to be said for relaxation after working doubles. Plus, I picked up a morning shift tomorrow, making it an Easter Sunday double. Gross, but productive indeed. And that relieves me from being too hard on myself on Monday. Perfect.
I'm going to be old and responsible and head to bed now so I can afford to wake up in time to get coffee and breakfast early. Go me.
By the way, it's officially Easter. Hau'oli Pakoa.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Sunday, April 24, 2011
Monday, April 5, 2010
recipe for disaster, of the delicious variety
Times are rough. Sometimes you're forced to do something with whatever random items left in your fridge. This week I made the world's tastiest sandwich.
Ingredients: (measurements are approximate, adjust to taste)
2 slices of bread (personally, I used generic wheat because that's what I had on hand)
2/3 cup diced steak bits (I happened to have leftover medium rare ribeye, but I suppose improvisation would do)
1/2 cup each sauteed onions and mushrooms, seasoned with salt and pepper
1/2 cup grated cheddar cheese
2 tbs. softened butter
2 tbs. sweet onion mustard (I used a version from up country Maui, but Vidalia would do nicely too)
Now the key ingredient here is really the cheese. I used an Irish sharp cheddar made with Porter that I found at Costco.
Funky looking, yes. But delicious and not in the least bit scary. If forced to choose a substitute I would go with a Tillamook sharp white cheddar.
So to start, slather one side each of both pieces of bread. Place the first slice, butter side down in a small frying pan. Arrange your beef on the bread, then arrange your sauteed onions and mushrooms on top of that. If either the beef or the vegetables aren't seasoned properly (salt, pepper, maybe a little garlic powder), now is the time to make up for it. Then arrange your cheese on top. If you prefer you can thinly slice the cheese instead of grating. Now place the remaining slice of bread on top with the butter facing up.
Cook on medium until the bottom slice is toasted and firm enough to get a generous sized spatula under. Flip the sandwich over.
Now, this is where it gets difficult. No matter what, you're going to have pieces of steak, onion, and mushroom escape. No worries, just try to keep it to a minimum. The larger the spatula, the more successful you'll be. The important part is to keep the sandwich's form. You can always stuff everything back in after cooking.
Once both sides are golden brown, peel away the top layer of bread and spread on the mustard. Replace the bread and dig in.
Ingredients: (measurements are approximate, adjust to taste)
2 slices of bread (personally, I used generic wheat because that's what I had on hand)
2/3 cup diced steak bits (I happened to have leftover medium rare ribeye, but I suppose improvisation would do)
1/2 cup each sauteed onions and mushrooms, seasoned with salt and pepper
1/2 cup grated cheddar cheese
2 tbs. softened butter
2 tbs. sweet onion mustard (I used a version from up country Maui, but Vidalia would do nicely too)
Now the key ingredient here is really the cheese. I used an Irish sharp cheddar made with Porter that I found at Costco.
Funky looking, yes. But delicious and not in the least bit scary. If forced to choose a substitute I would go with a Tillamook sharp white cheddar.
So to start, slather one side each of both pieces of bread. Place the first slice, butter side down in a small frying pan. Arrange your beef on the bread, then arrange your sauteed onions and mushrooms on top of that. If either the beef or the vegetables aren't seasoned properly (salt, pepper, maybe a little garlic powder), now is the time to make up for it. Then arrange your cheese on top. If you prefer you can thinly slice the cheese instead of grating. Now place the remaining slice of bread on top with the butter facing up.
Cook on medium until the bottom slice is toasted and firm enough to get a generous sized spatula under. Flip the sandwich over.
Now, this is where it gets difficult. No matter what, you're going to have pieces of steak, onion, and mushroom escape. No worries, just try to keep it to a minimum. The larger the spatula, the more successful you'll be. The important part is to keep the sandwich's form. You can always stuff everything back in after cooking.
Once both sides are golden brown, peel away the top layer of bread and spread on the mustard. Replace the bread and dig in.
Wednesday, March 31, 2010
more cheese please
As delicious as their presumably authentic Philly Cheesesteaks are, in that deliciously greasy cheesy guilty secret way, I find it rather presumptuous to claim you have the WORLD'S BEST Philadelphia cheesesteak when you're located in Kailua. I mean, I've never been to Philadelphia and therefore have never tasted the real deal, but we're 8,000 miles away for pete's sake. Perhaps not the best tagline.
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