Posts Tagged ‘Provolone’

Baked oysters and andouille sausage

February 22, 2011

We made an oyster run to Bivalve, NJ last week and came back with three boxes (100 oysters in each) to divvy up among friends and family.

Friday, I was down to the end of the haul…maybe two, two and half dozen left.  I needed to use the shellfish up and I didn’t have a lot of time or energy to put into a fancy preparation.  Drawing upon hours of viewing the “dump and stir” shows on the Food Network, I hit upon the following for a nice little starter.

I took some generic, grocery store “andouille” style sausage and sliced on the angle about ¼ inch thick.  I laid the slices in a layer on the bottom of an individual sized casserole dish. 

Over this, I spread a layer of shucked oysters.

The oysters were covered with a generous layer of seasoned bread crumbs and dotted with butter.

Topping the casserole with a handful of grated mozzarella and provolone cheese, I put the cover on the dish and put it in a 375 degree oven for about 15 minutes (until the cheese had melted and was bubbly).

I removed the cover from the casserole,  set it back in the oven for about five minutes, just until the cheese started to brown and then pulled it out.


Making this with parmigiano reggiano cheese mixed into the bread crumbs instead of smothering the dish with the gloppy mozzarella/provolone mixture would be a refinement. 

 Either way, it’s a good way to use up those mollusks.


Waste not

November 16, 2010

Ann’s brother and sister-in-law were visiting the other day and after a great afternoon touring the Grounds for Sculpture, we returned home for a dinner of roasted beef tenderloin, caramelized onions in red wine sauce, green beans and mashed potatoes.

When I buy tenderloins I trim them myself and cut into filets or roasts as the menu dictates.  This always leaves me with the “chain,” the ends and various odd sized pieces of good meat that I hate to waste.

I also had a stick of Italian bread, some peppers and some mushrooms in the fridge (I’d forgotten about them when making dinner for us) and some provolone cheese. For lunch today, I decided to put those trimmings to good use and make a version of a cheese steak*.

In a large skillet I heated a few tablespoons of olive oil over medium high heat.  To that I added one Italian frying (Cubanelle) pepper and one jalapeno pepper, both sliced lengthwise.  In went a small yellow onion sliced thinly.  I hit them with a little salt and pepper and tossed them in the oil for three or four minutes. 

In the meantime, I took the stems off of the shitake mushrooms and cut the toughest parts off of the oyster mushrooms.  The peppers and onion got pushed to one side and I added the mushrooms to the pan.  Another sprinkle of salt and pepper was laid over the mushrooms and they were stirred occasionally.

While the mushrooms cooked, I made sure the beef trimmings were free of fat, silver skin and any other undesirables.  Then I sliced the bigger pieces very thinly (as if for stir fry…and this would have been easier if I had thought to partially freeze the meat first. Oh well).  The smaller pieces were just rough chopped into bite size pieces. 

Mixing the mushrooms in the pan with the peppers and onion, I then pushed everything to the side and added the meat.  More salt and pepper and frequent stirring to brown the beef on all sides followed. 

Once the meat was done, I mixed it up with the mushrooms, peppers and onion and laid two slices of provolone cheese over the top.  Once the cheese melted into the mixture, I loaded it all into the bread, which had been sliced lengthwise. 

It wasn’t as pretty as it should have been, but it was a tasty use of “leftovers” fit for a king.

Take that “Pat’s,” “Geno’s,” “Jim’s,” “Rick’s,” et al!

*Remind me sometime to share the story that lays claim to Trenton as the home of the steak sandwich.