Sunday, September 15, 2013

Jeremy's turn to rock the kitchen!

How about a different twist on things? Instead of the Chef or myself rockin' the kitchen, we are handing the cooking duties over to my nephew Jeremy, who is also a foodie and loves to get in the kitchen and show his stuff. He and I spent a day at the World Food Festival last year and have enjoyed a couple visits to Zombie Burger to sample the deadly delights, so when he was talking about the dinner he planned to cook, I couldn't help myself- I asked him to take pictures !!!!

Jeremy's dish is a man-sized load of meaty goodness, steak, bacon and a lot of delicious stuff inside. He made three different steak rolls, one is a take on Philly Cheesesteak with peppers, onion and cheese loaded inside. The other is a simpler vegetable filling. And another loaded with pepper jack and fresh jalapenos. Seasoning the meat is key and Jeremy has it down just right. I can't WAIT to get all the delicious details and share this with you.

So here we go.........

Bacon Swiss Steak Roll

flank steak, flat iron, or sirloin- you will need a large piece of meat you can roll
pepper jack cheese (or whatever cheese you like)
green pepper
jalapeno pepper
seasonings as desired

Ok, here is how Jeremy made his meaty rolls of delish.

Start out but smoothing the meat out on your work surface. Depending on the cut of meat you may want to or need to use a meat tenderizer to pound it out to about 1/4 inch thickness.

Season the meat. Jeremy used seasoned salt, garlic powder and steak seasoning.

On top of the meat, lay out your ingredients- He made 3 separate rolls, on jalapeno and pepper jack cheese, one "Philly Cheese Steak" and one with just the veggies and no cheese.

Carefully roll the meat tightly and secure with baking twine. Place on rack in roasting pan and bake at 375 degrees for 30 minutes.

White the meat is roasting, make your bacon basket weave.

It's easy to do on a sheet of foil so you can roll it up easier.  Remove the meat from the oven, remove the twine and roll each roll in the bacon weave, wrapping tightly with foil, and return to oven for 35 minutes.

Remove from oven, unwrap meat and place back on rack.

Run under the broiler for several minutes to crisp up the bacon. Let the meat rest for 5-10 minutes before slicing.

Jeremy has a large family so he made three rolls. This recipe is so easy to adjust up or down to your needs and tastes. You can stuff the rolls with any combination of cheese or no cheese, veggies of all kinds, there is no limit !!!!

Next weekend the World Food Festival is on again, and as is tradition, my nephew and I will be there, and later sharing the experience with you!

No comments:

Post a Comment