Cheese and steak go together like lamb and tuna fish.
It’s time for some more football food! And in spite of the fact that I’m in Las Vegas soaking up the sun on the strip (or in the air on a plane, depending on when you see this), I’m still thinking of you and the upcoming football weekend.
On Monday, we had a hell of a time watching the Philadelphia Eagles surprise the hell out of us with their high-octane Chip Kelly offense. Seriously, it’s the talk of the league, and I won’t be surprised if total strangers talk Eagles with me in my visor while we’re away given the attention the team is getting right now. You’d be surprised. Just wearing a Phillies hat out in Vegas usually gets me a few minutes of baseball talk.
Besides the game, we also deconstructed a cheese steak in the form of fondue with medium-rare steak, roasted chicken and bell peppers.
Football is already wreacking havoc on my waistline.
So be it.
4 tbsp. white onion, minced
4 tbsp. sweet yellow onion, minced
salt and pepper
2 tbsp. white wine vinegar
4 cups heavy cream
2-1/2 to 3-1/2 cheddar cheese, grated
1 cup green onion, chopped
Heat a medium saucepan over low. Add olive oil, onions, salt and pepper, and cook until they are translucent. Add the vinegar, and let it reduce by half. This shouldn’t take very long, since we’re only talking about reducing 2 tablespoons down to 1.
Add the cream, and let it reduce by half. This should take much longer, since we’re taking it down from 4 cups to 2, so be patient. Season to taste. Take the pan off of the heat, then whisk in the cheese. Fold in the green onion.
Go Eagles (cause I got money on you this time)!