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PRHthe menu Courtesy of Dominic Condo Cucina Domenico

Cheesesteak Egg Rolls Ingredients: ➜ ➜ ➜ ➜ ➜ ➜ ➜

➜ ➜ ➜ ➜ ➜

-5 onions sliced thin 4 3 tablespoons butter 2 tablespoons olive oil teaspoon salt teaspoon pepper 2 teaspoons sugar 1½ pounds thinly sliced rib eye or top round steak (if you cannot make it to your butcher shop, frozen steak sandwich meat such as Steak-umm will work) 2 cups shredded provolone cheese 1 pack of egg roll wrappers (found in the produce section of your super market) olive oil for frying the steak salt & pepper to taste water

Rosemary Honey Mustard Pork Tenderloin


Directions: In a large heavy skillet, add butter and olive oil over medium-high heat until butter is melted. Add the onions and the ¼ teaspoons of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes. Transfer to bowl and cool completely. When onions have cooled, add olive oil to same skillet and turn heat to medium. Add the steak to the pan, a few slices at a time. Add a little bit of water to the pan while cooking the steak. You want to make sure that the steak does not dry out while cooking. Just as the steak starts to brown, chop it in the pan and season with a bit of salt and pepper. Chop and flip the steak until fully browned, then remove and set aside. When the steak is cooled a bit, mix well with

Courtesy of Lombardi’s Prime Meats

the onions and shredded cheese. Mixture must be cool for next step. Pre-heat oven to 400 degrees. Place an egg roll wrapper on a clean, flat surface, endpoints at the top and bottom (diamond shaped). Add one tablespoon of the steak mixture to the middle of the wrapper. Fold the bottom portion of the wrapper over the meat filing, then fold the left and right sides over, then gently roll it 3/4 of the way. Moisten the top corner of the wrapper with a bit of water (as if you were sealing an envelope), then fold it and seal it. Repeat steps with remaining wrappers. Spray a baking sheet with non-stick cooking spray. Place the egg rolls seam-side down onto the sheet. Lightly brush the top of the egg rolls with olive oil. Bake for 10-12 minutes. Serve immediately and enjoy. You can also bake these ahead of time and warm them up again for about 5-7 minutes. Makes 20

➜ cup apple juice ➜ 2 tablespoons honey ➜ cup grainy Dijon mustard ➜ 2 tablespoons dried rosemary or ¼ cup chopped fresh sprigs, stems removed ➜ 6 cloves of garlic, minced ➜ 1 teaspoon salt ➜ 1 tablespoon cracked black pepper ➜ 2 tablespoons olive oil ➜ 3 pork tenderloins, silver skin removed, 1 pound each Directions: Combine apple juice, honey mustard, rosemary,garlic, salt, pepper and olive oil in a large zip lock bag. Add tenderloins and coat with mixture. Marinate for at least an hour. Remove tenderloins from marinade and place in a roasting pan that has been coated with olive oil. Place roasting pan in a pre-heated 350-degree oven and bake for 30 minutes. Juices should run clear and center will have a touch of pink. Remove from pan and let rest on a cutting board for 10 minutes. Slice to desired thickness. Serves 9 rowhome magazine

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