Tag Archives: favorite

How To Eat A Cheese Steak Sandwich by Oliepants

A road trip from San Francisco to San Diego would be nothing without stopping at one of the most iconic and scenic locations along Highway 1 – Big Sur.  No word would better describe Big Sur other than ‘picturesque’.

And it’s like this all along the way.  Talk about beautiful.  Binks and I got out numerous times to take pictures.

There are a couple of different things we did not know about the Big Sur areas.

1.  Restaurants are few along the coast.  

Luckily we stopped (Binks insisted without Yelp help) at Ripplewood Resort.

A quaint place for a quick lunch.

I ordered the cheese steak sandwich.  There goes any healthy eating out the window.  When on vacation, you can just about guarantee that if a dish comes with fries, I will order it.

Fact: I’m addicted to french fries.

I pretty much got fries with a side of sandwich – just the way I like it.

Binks got the fries also, with a side of ‘kobe’ burger.

Before I tell you my new favorite find, I want to tell you another story.

When I was in college and gaining the Freshman 50, I was obsessed with ranch.  I really would just use it as a condiment for everything – fries, sandwiches, chicken nuggets, veggies.  You name it, I could dunk it in ranch.

Now, I’ve given up those days and changed my routine a bit.

But, some things will never change.  Like this:

There is no better way to eat a cheese steak sandwich than my way.  I’m sure of it.  It requires (1) ranch and (2) Tabasco sauce.  

First, the ranch.  You can’t pick up any old bottle of ranch (you could, but it wouldn’t be exactly the same).  You gotta pick up your favorite ranch – the creamy, drippy, buttermilk ranch.  You just gotta.

Second, the Tabasco.  It has to be the red Tabasco – the Original.

Now, the process.  There are two ways you can do this.  First, you dunk your bite of cheese steak into the ranch, then, you lift it and add Tabasco to the dunked area.  Then, take a bite.

The other way is to mix the ranch and the Tabasco together so you can save your self some time and judging eyes by other patrons or spouses.

Either way, it’s delicious.  I’m drooling as I type.  Judge me.  But, then join me.  You won’t look back.

Now, Ripplewood Resort had no idea I was coming.  I don’t think anything would have been different if they did – but moving on…

The ranch wasn’t runny.  It was thick.  It will do.

The Tabasco was not Tabasco.  It was better.

Meet my new favorite find:

I had no expectations as I was looking forward to Tabasco.  This was OFF THE CHIZZAIN!!  I could clearly taste the freshness.  The garlic and pepper really stood out.  Perfection in a bottle.  And if you know me, you will know that I can go ape shit for hot sauce.

Mind you, I’m not from California and I have never tried this.  For you California residents, is this normal in your neck of the woods?  This hot sauce might be reason enough for me to move there.

Binks was in love too.

He ended up using it on his burger.

I became my college-self.  Dunking bread, beef, fry and every vegetable into the pepper sauce.  Except this time, I could have cared less about the ranch.  Other patrons, namely the one guy sitting to my right, were watching.  I stopped out of embarrassment.  But not without putting one last fry into my mouth.

I looked up the Pepper Plant upon arriving to Texas and I think I’m going to order a few bottles (i.e. Original and Habanero Hot).

Are you a fan of ranch?  What do you use it on?  Is it a guilty pleasure?  Are you willing to try my cheesecake routine?  

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12 Comments

Filed under Favorites, garlic, Life, Lunch, Uncategorized, Vacation

Pizza Cake!

If I had to be honest (which I most certainly almost always am), Binks and I order pizza in about once every two weeks.  When vowing to be husband and wife, we also made a sub-vow to find the best pizza in any city we live in.  The sub-vow helps keep the main-vow strong!  It’s the power of pizza.

We have yet to find the best in Dallas.  For my Dallas/Texas readers, help me on this front!  In Houston, it is New York Pizzeria – hands down.  The original location, not the new trend of Russo’s.  I just want a slice.  Hold the ambiance.

Obviously our pizza addiction sets us back a bit of money every two weeks.  So, in an attempt to keep the addiction home – because people tend to stare when you take it outside – I attempted home-made pizza.

And it was easy as pie.

First, the yeast and the proofing.

What you see is just the beginning stages of proofing.  Let your yeast/water/sugar mixture get really frothy (i.e. look to the very right side of the picture below – that’s all proofing baby!)

Then the kneading.  And, resting.

Rolling.

Resting more.

Showing off.

Topping

Baking.

Done and done!

Nom nom!

The pizza crust is from here and the sauce is from here.

I promise you this is a keeper!

Do you order out? How often? What’s your place/food of choice? What’s your favorite pizza restaurant in your area (make sure you tell me your area)?

31 Comments

Filed under baking, Favorites, olive oil, Uncategorized

Oh Mama!

Bread is my weakness.  Kill me.

Garlic is my lover.  Let’s make out.

Butter is my friend.  Hug me.

The kitchen is my temple.  Let’s pray.

Oh.

Good.

God.

 

Garlic Bread
Adapted from here

Ingredients

  • 1 loaf french bread
  • 1 stick butter, softened
  • 1 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 tsp salt
  • 1 tbsp parsley leaves, minced

Directions:

  • Pre-heat oven to  350 F.
  • Mash the minced garlic and salt together.
  • Add butter and mesh.
  • Add olive oil, salt and parsley, and incorporate.
  • Lay bread down.
  • Leaving room on the bottom of the bread, cut 1 inch pieces.
  • In the cut spaces, spread with butter mixture.
  • Wrap in foil and bake for 15 minutes.
  • Unwrap and bake for 5 minutes.

20 Comments

Filed under Bread, Favorites, parsley, Vegetarian