Steak Sandwich

OK, this might not look like much.  It's only a few ingredients, simply put together.  It is however, my current love.  I crave this lately.  Did I say crave?  Yes, I'm pathetic.  I do know it's only a sandwich.  I just can't seem to help myself.

My husband hates it when I make it because he thinks it smells up the house a bit.  Not to mention one's breath.  I don't care, I'm in caramelized onion heaven.  I try to make it when he's out of town.  He recently came home early from a business trip and guess what was for dinner?  Uh~oh, lol.  I got some major eye rolls and complaining.  For better or for worse?  Right?  In sickness and in steak sandwiches...

You can ask your butcher to slice the steak thin for you.  I prefer to cut it myself.  I will also pound slices with my meat tenderizer before I cook the steak.

For the steak seasoning blend~ I like McCormick's Grill Mates, Montreal Steak.  I go through this a lot.  I buy a big container at Costco every year.  I love the rye in the blend.  It adds a little something.

1 tablespoon extra~virgin olive oil, plus a little more for grill pan and drizzling
2 large yellow onions, sliced thin
Kosher salt
steak seasoning blend
1 1/2 pounds of Filet Mignon (beef tenderloin) sliced super thin
1 teaspoon garlic salt
8 slices provolone cheese
4 soft Italian sandwich rolls, split lengthwise

Heat a saute pan over medium~high heat.  Add 1 tablespoon of olive oil.  Add the onions and season with salt and steak seasoning to taste.  Cook onions, stirring occasionally, about 15 minutes or until the onions are caramel in color.

Heat a grill pan, or a griddle over medium~high to high heat.  Drizzle a thin layer of olive oil or olive oil spray works great.  Cook steak slices until brown about 2~3 minutes on each side.  Cook in single layers in a few batches.  When steak is cooked remove from heat and immediately sprinkle them with garlic salt.

Assemble sandwiches.  Line each roll with 2 slices of provolone cheese.  Evenly distribute steak and onions.  I like to finish with a drizzle of olive oil on top.

Chicago Style Hot Dog

A hot dog?  Really?!  Yup, this self proclaimed food snob (my husband and friends who really know me would also proclaim) loves a good Chicago style hot dog.  Maybe because there is so much going on you kinda forget what you are eating.  Maybe because it's just good.

Here are a couple of tips~ buy a good quality hot dog (not an awesome place to try to save a penny), celery salt is a must, sport peppers or go home, yes pickle relish and pickle spear, and don't even think about putting ketchup on it.  Seriously, don't go there.  I have met people who insist if you don't have all the ingredients, you can't call it a Chicago dog.  They can get pretty worked up about it, I think that's cool.  I don't get insane about a hot dog, but if you make my Chicken Tortilla Soup and don't use all the garnishes, I will get a little cranky.  My husband definitely knows to squeeze his lime.  ;)

When something is simple I think it's really important to buy the best quality ingredients you can afford.  I always think that, no matter what you are preparing.
I'm just sayin'...

Many places will boil or steam the hot dog.  I prefer the grill and it's always got to be well done for me.  I love the places where you can order a char~dog!  That makes me happy.  Ah, it's the simple things in life!

To make one Chicago Dog~

good quality hot dog~ I like Vienna Beef franks.  It says right on the label "Chicago's Hot Dog" :) Use what you like.
poppy seed bun
plain old yellow mustard
pickle relish
pickle spear
a couple slices of cucumber
a couple slices of tomato
diced onion~ I use white, sometimes red.
sport peppers
celery salt~ load it up.

Prepare hot dog the way you like.  Add ingredients and enjoy!

Beef Brisket with sweet tomato sauce

A friend gave me this recipe a long time ago, it was her mother's.  I like it for something different to what I normally do and have been making it for years.  I have thought of cutting the sauce recipe in half, it makes quite a bit.  I never have, I love it too much with mashed potatoes.  It's a great no fuss recipe.  I hope you enjoy it.

3 pounds yellow onions, chopped
3 tablespoons light olive oil
5~6 pound brisket, trimmed
kosher salt
freshly ground black pepper
1 cup ketchup
6 tablespoons lemon juice, about 2 large lemons
2 tablespoons dark brown sugar, packed
2 cups canned tomato puree

In a large saute pan, saute the onions in the olive oil until they are golden brown.

Season all sides of the brisket with salt and pepper.  Over high heat brown the brisket well on all sides in its own fat in a large, heavy~bottomed pot.  Add the onions.  Transfer to a 325 degree oven for 4 hours, until fork tender.

Skim the fat from the juices and discard.  In a separate bowl mix together the ketchup, lemon juice, brown sugar, and tomato puree.   Add tomato mixture to the pan and cook another 30 minutes.  Remove the brisket from the pot, slice thinly across the grain, and return the meat to the sauce to keep warm.

I always serve extra sauce on the side with some mashed potatoes.