Philly Cheesesteaks vs. N'awlins Jambalayans

My Philadelphia Eagles squeaked out a victory over the Yew Nork Giants
yesterday, 23-20!

My team is off to New Orleans, to play the Saints on Saturday!

Now, as much as I love great jambalaya, it's gonna be Philly Cheesesteaks on
game day.

And you Saints fans, NO voodoo on my team allowed!

Andy
Go EAGLES!

On Mon, 08 Jan 2007 04:52:04 -0600, Andy <q> wrote:

>Philly Cheesesteaks vs. N'awlins Jambalayans
>
>My Philadelphia Eagles squeaked out a victory over the Yew Nork Giants
>yesterday, 23-20!
>
>My team is off to New Orleans, to play the Saints on Saturday!
>
>Now, as much as I love great jambalaya, it's gonna be Philly Cheesesteaks on
>game day.
>
>And you Saints fans, NO voodoo on my team allowed!
>
>Andy
>Go EAGLES!
Jambalaya
(Juhm-buh-li-yah)

1 tablespoon Oil (vegetable or bacon fat)

Mirepoix
1 cup Onions, ¼ inch dice
½ cup Bell Pepper, ¼ inch dice
½ cup Celery, ¼ inch dice

1 tablespoon Garlic, chopped
1 pound Smoked sausage, cut into ¼ slices
1 Bay leaf
2 cups Tomatoes, peeled, seeded and chopped
1 ½ cups Rice, white
4 cups Stock, chicken (canned o.k.)
1 pound Crawfish tails (cooked, meat only
or shrimp
or 1 inch dice cooked chicken meat)

Salt and cayenne pepper to taste.

Garnish
½ cup Green Onions (scallions) chopped




1. Cut the Mirepoix to desired size and chop the garlic. Cut up the
sausage and set aside.

2. Heat oil in pot. Add the mirepoix and sauté until the veggies are
softened. Season with salt and cayenne pepper.

3. Add the sausage and garlic, (and if using chicken, add it now)
sauté for 2 minutes.

4. Add tomatoes and bay leaf, sauté for 2 minutes.

5. Add the rice, sauté for 2 minutes.

6. Add the stock and adjust seasoning. Bring the stock to a boil, and
then reduce to a simmer.

7. Cook jambalaya until the rice is tender and the liquid is absorbed,
about 25 to 30 minutes.

8. Add Crawfish tails, and cooked until meat is warmed through (about
20 minutes). (If shrimp is used, until the shrimp is cooked about 5
minutes).

See you sunday Andy

Pan Ohco said...

> On Mon, 08 Jan 2007 04:52:04 -0600, Andy <q> wrote:

>>And you Saints fans, NO voodoo on my team allowed!
>>
>>Andy
>>Go EAGLES!

<typically good jamabalaya recipe snipped>

> See you sunday Andy


Now, I meant NO voodoo, as in NOT ANY (not New Orleans)!!!

If the Saints come marchin' in on Sunday, they'll be SORELY disappointed!!!

See ya on Saturday.

Andy

"Andy" <q> wrote in message ...
> Philly Cheesesteaks vs. N'awlins Jambalayans
>
> My Philadelphia Eagles squeaked out a victory over the Yew Nork Giants
> yesterday, 23-20!
>
> My team is off to New Orleans, to play the Saints on Saturday!
>
> Now, as much as I love great jambalaya, it's gonna be Philly Cheesesteaks
> on
> game day.
>
> And you Saints fans, NO voodoo on my team allowed!

What, no gumbo?

TammyM, who's just glad the StuporBowl isn't going to be on her BIRTHDAY
THIS YEAR!!!!!

What's your Secret Cheesesteak recipe? I love them, regardless of
football teams!

Kris, who misses her Chicago Philly's Best cheesesteaks

Andy wrote:
> Philly Cheesesteaks vs. N'awlins Jambalayans
>
> My Philadelphia Eagles squeaked out a victory over the Yew Nork Giants
> yesterday, 23-20!
>
> My team is off to New Orleans, to play the Saints on Saturday!
>
> Now, as much as I love great jambalaya, it's gonna be Philly Cheesesteaks on
> game day.
>
> And you Saints fans, NO voodoo on my team allowed!
>
> Andy
> Go EAGLES!

Kris said...

> What's your Secret Cheesesteak recipe? I love them, regardless of
> football teams!
>
> Kris, who misses her Chicago Philly's Best cheesesteaks


Here's how I do it!



Philly Cheesesteak

USDA Choice Rib eye or top round roast.
Yellow onions, medium chopped
Soybean oil
American, provolone and cheez whiz (eater's choice)
9" Hoagie rolls, split

Have a semi frozen rib eye or top round roast sliced paper thin, keep
refrigerated until ready to use.

On a large double burner grill pan over medium-high heat, squirt some soybean
oil in two areas of the pan. One area for the onions to saute and the other
area for the slices of meat to cook. Toss a handful of chopped onions on to
the pan and with two spatulas, toss to coat. When wilted, pile them aside in
the corner of the pan and add more onions to cook.

Meanwhile drop three slices (for a regular 9" roll) of meat on the pan. When
the meat starts to cook, with two spatulas, working fast, begin chopping the
steak, pulling it apart until into a fine chop. When the meat is almost done,
gather it up in a long mound (to fit the hoagie roll) and spread some of the
sauteed onions on the meat. Next, top with cheese slices or cheez whiz. After
a few seconds, take the sliced hoagie roll and place cut side down over the
mixture. With the spatula in one hand, holding the roll, slide the spatula
under the mixture and lift and turn the sandwich right side-up and serve.

If the onions or meat cook too fast, you can squirt water onto the mixtures
to keep them from drying out and sticking. Keep everything moving for best
results. Since the meat cooks so fast, it's always better to have the onions
done and ready to add to the meat.

Enjoy!

Andy

P.S. A great cheesesteak doesn't need ketchup. Save it for the french fries.
A swipe of dijon mustard can be nice addition on an occasion bite. --A


CLEAR OR CLOUDY???

On Mon, 08 Jan 2007 11:19:21 -0600, Pan Ohco > wrote:

>On Mon, 08 Jan 2007 04:52:04 -0600, Andy <q> wrote:
>
>>Philly Cheesesteaks vs. N'awlins Jambalayans
>>
>>My Philadelphia Eagles squeaked out a victory over the Yew Nork Giants
>>yesterday, 23-20!
>>
>>My team is off to New Orleans, to play the Saints on Saturday!
>>
>>Now, as much as I love great jambalaya, it's gonna be Philly Cheesesteaks on
>>game day.
>>
>>And you Saints fans, NO voodoo on my team allowed!
>>
>>Andy
>>Go EAGLES!
>Jambalaya
>(Juhm-buh-li-yah)

Shouldn't you have posted the recipe that uses shredded eagles in place
of chicken?

>
>See you sunday Andy

Andy wrote:
> Philly Cheesesteaks vs. N'awlins Jambalayans
>
> My Philadelphia Eagles squeaked out a victory over the Yew Nork Giants
> yesterday, 23-20!
>
> My team is off to New Orleans, to play the Saints on Saturday!
>
> Now, as much as I love great jambalaya, it's gonna be Philly
> Cheesesteaks on game day.
>
> And you Saints fans, NO voodoo on my team allowed!
>
> Andy
> Go EAGLES!

(laughing) I remember a long standing joke. Two Saints players were in
hell and the Devil was trying to break them down. They were adamant, you
can't make it too hot for us, we're from Louisiana! The Devil turned up the
heat. They just laughed, sorry, we're from Louisiana, you can't make it too
hot for us. The Devil got frustrated... so he turned on the COLD. It was
freezing and ice was forming and he was determined to get the better of
these Louisiana ball players. He walked into this freezing room and found
them jumping up and down screaming, "The Saints Won the Super Bowl!"

heheh

Jill

Mmmm - thanks!

I've done it similarly, but not the "chopping" the meat part while
cooking - that must make a big difference.

Too bad we've already had dinner, but I may try this soon!

Good luck with the game,
Kris

Andy wrote:
> Kris said...
>
> > What's your Secret Cheesesteak recipe? I love them, regardless of
> > football teams!
> >
> > Kris, who misses her Chicago Philly's Best cheesesteaks
>
>
> Here's how I do it!
>
>
>
> Philly Cheesesteak
>
> USDA Choice Rib eye or top round roast.
> Yellow onions, medium chopped
> Soybean oil
> American, provolone and cheez whiz (eater's choice)
> 9" Hoagie rolls, split
>
> Have a semi frozen rib eye or top round roast sliced paper thin, keep
> refrigerated until ready to use.
>
> On a large double burner grill pan over medium-high heat, squirt some soybean
> oil in two areas of the pan. One area for the onions to saute and the other
> area for the slices of meat to cook. Toss a handful of chopped onions on to
> the pan and with two spatulas, toss to coat. When wilted, pile them aside in
> the corner of the pan and add more onions to cook.
>
> Meanwhile drop three slices (for a regular 9" roll) of meat on the pan. When
> the meat starts to cook, with two spatulas, working fast, begin chopping the
> steak, pulling it apart until into a fine chop. When the meat is almost done,
> gather it up in a long mound (to fit the hoagie roll) and spread some of the
> sauteed onions on the meat. Next, top with cheese slices or cheez whiz. After
> a few seconds, take the sliced hoagie roll and place cut side down over the
> mixture. With the spatula in one hand, holding the roll, slide the spatula
> under the mixture and lift and turn the sandwich right side-up and serve.
>
> If the onions or meat cook too fast, you can squirt water onto the mixtures
> to keep them from drying out and sticking. Keep everything moving for best
> results. Since the meat cooks so fast, it's always better to have the onions
> done and ready to add to the meat.
>
> Enjoy!
>
> Andy
>
> P.S. A great cheesesteak doesn't need ketchup. Save it for the french fries.
> A swipe of dijon mustard can be nice addition on an occasion bite. --A
>
>
> CLEAR OR CLOUDY???

jmcquown said...

> Andy wrote:
>> Philly Cheesesteaks vs. N'awlins Jambalayans
>>
>> My Philadelphia Eagles squeaked out a victory over the Yew Nork Giants
>> yesterday, 23-20!
>>
>> My team is off to New Orleans, to play the Saints on Saturday!
>>
>> Now, as much as I love great jambalaya, it's gonna be Philly
>> Cheesesteaks on game day.
>>
>> And you Saints fans, NO voodoo on my team allowed!
>>
>> Andy
>> Go EAGLES!
>
> (laughing) I remember a long standing joke. Two Saints players were in
> hell and the Devil was trying to break them down. They were adamant,
> you can't make it too hot for us, we're from Louisiana! The Devil
> turned up the heat. They just laughed, sorry, we're from Louisiana, you
> can't make it too hot for us. The Devil got frustrated... so he turned
> on the COLD. It was freezing and ice was forming and he was determined
> to get the better of these Louisiana ball players. He walked into this
> freezing room and found them jumping up and down screaming, "The Saints
> Won the Super Bowl!"
>
> heheh
>
> Jill


LOL!!!

I've gotta use that one!

Thanks,

Andy