What's For Dinner Wednesday
It's time to resurrect WFDW! When you have friends emailing and messaging on Facebook, telling you the ingredients they have and what can they make from it, yeah, it's time to do this again. Sorry, no pictures today.
Tonight, no pictures, and someone else provided the inspiration, but my gosh, what good inspiration it was! On New Year's Eve, I posted what we were planning to nosh on for New Year's Eve and asked my friends to share what they were having. A friend mentioned that she had Italian Beef in a crock pot and they'd enjoy it.
Italian Beef may be Ed's most favorite food from his time living in Chicagoland. Chef has picked up on his love of this Windy City sandwich, thanks to the several places around the Tampa Bay area that serve it (Mel's Hot Dogs in Tampa, Old Town Pizzeria in Bloomingdale and Plant City and Down Under Chicago in Lakeland)
Fred's recipe is fairly similar to the ones I found online, and all suggest the same thing-do this in your crock pot. If you set it up before you leave for work in the morning, you'll come home to a house that smells incredible.
Italian Beef (with thanks to my friend FredDog)
a boneless beef roast, 3-5 pounds (I suggest rump or bottom round, I did it with a shoulder roast today and it would have fallen apart if I didn't slice it thick)
1 packet italian dressing seasoning (like Good Seasons)
1 bay leaf
1 tspn onion powder
1 tspn garlic powder
1 tspn dried basil
1 tspn dried oregano
1 tspn dried parsley
1 tspn black pepper
1 tspn salt
for a bite more like what we're used to, add a teaspoon of crushed red pepper, too.
Hoagie rolls
Place the beef in your crock pot on low.
Take all the dry ingredients and put them into 2 cups of water, then boil.
Cook for about six hours. You can shred with a fork, but the traditional restaurant preparation is sliced thin. *We have a manual slicer and I will use it next time. When the meat is done, take it out of the crock pot and slice thin, then return to the au jus.
Then, toast your rolls, slice them open and dip the inside into the au jus. This is meant to be a soggy sandwich! Pile high with the beef and if you can get it, top with giardinera, which our local Sweetbay supermarkets carry.
Ed tells me his coworkers at the job in Chicago would bring crock pots of this to every potluck meal and there never would be any leftovers.
However, I've got leftover au jus here. I'm saving it and will get some roast beef from the deli tomorrow, so that we can have Italian dips with the leftover jus and hoagie rolls.
Yum.
Tonight, no pictures, and someone else provided the inspiration, but my gosh, what good inspiration it was! On New Year's Eve, I posted what we were planning to nosh on for New Year's Eve and asked my friends to share what they were having. A friend mentioned that she had Italian Beef in a crock pot and they'd enjoy it.
Italian Beef may be Ed's most favorite food from his time living in Chicagoland. Chef has picked up on his love of this Windy City sandwich, thanks to the several places around the Tampa Bay area that serve it (Mel's Hot Dogs in Tampa, Old Town Pizzeria in Bloomingdale and Plant City and Down Under Chicago in Lakeland)
Fred's recipe is fairly similar to the ones I found online, and all suggest the same thing-do this in your crock pot. If you set it up before you leave for work in the morning, you'll come home to a house that smells incredible.
Italian Beef (with thanks to my friend FredDog)
a boneless beef roast, 3-5 pounds (I suggest rump or bottom round, I did it with a shoulder roast today and it would have fallen apart if I didn't slice it thick)
1 packet italian dressing seasoning (like Good Seasons)
1 bay leaf
1 tspn onion powder
1 tspn garlic powder
1 tspn dried basil
1 tspn dried oregano
1 tspn dried parsley
1 tspn black pepper
1 tspn salt
for a bite more like what we're used to, add a teaspoon of crushed red pepper, too.
Hoagie rolls
Place the beef in your crock pot on low.
Take all the dry ingredients and put them into 2 cups of water, then boil.
Cook for about six hours. You can shred with a fork, but the traditional restaurant preparation is sliced thin. *We have a manual slicer and I will use it next time. When the meat is done, take it out of the crock pot and slice thin, then return to the au jus.
Then, toast your rolls, slice them open and dip the inside into the au jus. This is meant to be a soggy sandwich! Pile high with the beef and if you can get it, top with giardinera, which our local Sweetbay supermarkets carry.
Ed tells me his coworkers at the job in Chicago would bring crock pots of this to every potluck meal and there never would be any leftovers.
However, I've got leftover au jus here. I'm saving it and will get some roast beef from the deli tomorrow, so that we can have Italian dips with the leftover jus and hoagie rolls.
Yum.
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