The New Yorker Cheesesteak

Special Equipment: Griddle or Large Cast Iron Skillet

Roasted Garlic mayonnaise

1 ½ Cup mayonnaise

1 Head of Roasted garlic (cloves mashed, skins removed)

1 Tbs. Honey

2 tsp Champagne Vinegar

½ tsp. Siracha pepper sc.

Pinch - Kosher salt & freshly cracked black pepper

 

Procedure for Roasted Garlic mayonnaise

1. Roast whole garlic bulbs (tops removed) for 30 to 40 minutes in oven @ 350°F

2. Let garlic cool until able to handle. Squeeze cloves from garlic head to remove papery skin. Mash cloves with fork to a golden paste.

3. Combine all ingredients in a stainless steel bowl

4. Mix with a whisk until fully incorporated

5. Check seasoning by tasting. Add salt & pepper if required.

6. Store refrigerated in squeeze bottle for use.

 

New Yorker Cheesesteak Ingredients

4ea - Fresh baguette (8 inches in length)

1 T. - Grape seed oil

24 oz - Beef Ribeye– shaved very thin (1/8th inch)

8 oz - Sweet yellow onions, julienne

8 oz - mixed fresh sliced mushrooms (use an assortment of best quality available)

8 oz –Red & green peppers sliced (1/4th inch)

Pinch – ACC Seasoning blend to taste

16 slices Provolone Cheese

4 oz – Shredded Lettuce

4 floz – Roasted Garlic mayo (from above)

20 slices – Roma Tomato (about 4 tomatoes)

1 Tbs- Parsley chopped

 

New Yorker Cheesesteak Procedure

1. Bake the baguette in oven at 350°F until crisp and lightly browned or about 7 to 10 minutes.

2. Preheat griddle to 375 °F (or large iron skillet over medium high heat)

3. Lightly brown sweet yellow onions then sauté mushrooms & peppers in 1 tsp. of oil & season with salt, pepper and parsley.

4. Add remaining oil to griddle or pan and cook beef to medium.

5. Mix cooked beef, onions, mushrooms, peppers and form into 4 equal size rectangular shapes on the griddle or in cast iron pan.

6. Shingle 4 slices of Provolone cheese over each of the beef vegetable mixture rectangles and gently melt the cheese.

7. Cut freshly baked baguette lengthwise leaving a hinge.

8. Using an offset metal spatula lift the ingredients from the griddle or pan and place on each of the buns.

9. Garnish each sandwich with a 1 oz. of shredded lettuce, zigzag of Roast garlic mayonnaise and 5 slices of Roma tomato. Garnish with chopped parsley.

10. Serve in a wax paper lined basket.

 

Yield: 4 - servings.

 


ACC Monster Poutine

 

Special Equipment: Deep Fryer & small Cast Iron Skillet for serving

 

French fry blanching

10 L Water

2 oz. Kosher Salt

2 oz. White Sugar

2 lb Russet Potato (or similar) cut or “chipped” 3/8”

 

Procedure for French fry blanching

1. Season water with sugar & salt and bring to a simmer.

2. Add chipped French fries (3/8” cut) to simmering seasoned water.

3. Return to a simmer but do not boil. Cook for total of 8 minutes.

4. Stir the fries gently for even cooking.

5. Remove fries from water & cool on racks at room temp for 25 minutes.

6. Blanch cooled fries in the deep fryer @ 320°F. Fry for 4 minutes and 30 seconds to 5 minutes.

7. Fries will be almost fully cooked at this point, lightly golden brown. Fries should feel like fine sandpaper and be slightly crispy on the outside.

8. Fries are now ready for final cooking step. Hold refrigerated until ready to use.

 

Mushroom Gravy

Part A

2 fl oz. Olive Oil

6 oz. Sweet Yellow Onion chopped

6 oz. Shallots chopped

1 Tbs. Garlic fine chopped

3 oz. Celery chopped

6 oz. Mushrooms chopped

Sprig Fresh Thyme

Salt & Pepper to taste

 

Part B

3 oz. Roux (equal parts butter & flour)

 

Part C

32 fl oz Beef Stock

1 fl oz Balsamic Glace

Procedure Mushroom Gravy

1. Cook Part A in wide bottom pot over medium heat until onions are translucent. About 10 minutes.

2. Mix in Part B and cook until roux browns about 10 minutes.

3. Mix Part C into Parts A &B slowly using a whisk to blend. Bring to a simmer for 5 minutes.

4. Strain through cheesecloth and return gravy back to the pot.

5. Return to simmer stirring occasionally and adjust seasoning to taste.

 

ACC Monster Poutine Ingredients

24 oz. – Double cooked fries (from above)

2 Tbs. - Grape seed oil

12 oz. – Raw Beef Ribeye– shaved very thin (1/8th inch)

8 oz. - Onions, sliced

8 oz. - Mushrooms Mix (use an assortment of best quality available)

12 fl. oz. - Mushroom Gravy (from above)

12 oz.- Cheese Curds

4 ea. - Fried Egg

1 Tbs. -Chopped Parsley

 

ACC Monster Poutine Procedure

1. Place fries into a fry basket and submerge into the frying oil at 360˚F. Cook until crisp and golden or about 3 minutes.

2. Oil heated cast iron skillet, then place in sliced beef and season with ACC seasoning. Break beef slices apart to aid quick even cooking.

3. Add mushrooms and onions to beef mixture.

4. Fry fresh free run egg in a non-stick fry pan. Cook egg “Over easy”

5. Drain fries thoroughly &transfer to stainless steel bowl, season with ACC seasoning mix.

6. Fill small heated skillet with fries, top with cooked beef & veggie mixture.

7. Sprinkle cheese curds over entire presentation.

8. Dress beef with hot mushroom gravy and fried egg.

9. Garnish with chopped parsley.

10. Serve in a pre-heated cast iron skillet.

 

Yield: 4 - servings.

 


The Classic Cheesesteak

Special Equipment: Griddle or Large Cast Iron Skillet, offset metal spatula

Classic Cheesesteak Ingredients

4 ea. - baguette (8 inches in length)

1Tbl. - Grape seed oil

24 oz. – Raw Beef Ribeye– shaved very thin (1/8th inch)

8 oz. - Sweet yellow onions, julienne

16 oz. - fresh sliced button mushrooms

16 slices American cheese

Pinch – ACC Seasoning mix to taste

 

Classic Cheesesteak Procedure

1. Bake the baguette in oven at 350°F until crisp and lightly browned or about 7 to 10 minutes.

2. Preheat griddle to 375 °F (or large iron skillet over medium high heat)

3. Lightly brown sweet yellow onions and sauté mushrooms in 1 tsp. of oil & season with salt and pepper.

4. Add remaining oil to griddle or pan and cook beef to medium.

5. Mix cooked beef, onions, mushrooms and form into 4 equal size rectangular shapes on the griddle or in cast iron pan.

6. Shingle 4 slices of American cheese over each of the beef vegetable mixture rectangles and gently melt the cheese.

7. Cut freshly baked baguette buns lengthwise leaving a hinge.

8. Using an offset metal spatula lift the ingredients from the griddle or pan and place on each of the baguette buns.

9. Serve in a wax paper lined basket.

 

Yield: 4 - servings.