CHIPOTLE CHEDDAR & SMOKHAUS PROVOLONE CHEESE SAUCES
Nothing says Philly better than a Philly cheesesteak. When Angelenos ask me who’s the best, Pat’s or Geno’s? My answer, truthfully, is whichever side of the street I was on. My Dad made the best cheesesteaks…and hoagies…and banana splits. He was just that fun food guy. I take inspiration from how he would make his: onions chopped and fried in oil and butter with salt and pepper, then removed from the pan to fry up shaved rib eye he got from Rucci’s, the local butcher on 7th or 9th and Wolf. Long time ago, so forgive my failing memory. My Father went ‘Cocky Joe’ Lorenza style; using provolone cheese. ‘Not that orange s#!%!,’ as he’d so affectionately refer to it as. I was never a snob to Cheez Whiz as I am a fan of provolone; which is why the star, or stars, here for my sandwich, however, are my Chipotle Cheddar & Smokhaus Provolone Cheese Sauces. Now, of course, you don’t have to make both (I was feeling greedy) but I do recommend you try either one on your next cheesesteak, or burger, or roast beef sandwich, or…
PREP/COOK TIME: 12 Minutes
Makes 2 Cups
INGREDIENTS
FOR THE BASE:
1 Tbs – Unsalted Butter
2 Tsp – Corn Starch
1 (12 Oz) Can – Evaporated Milk
1 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
FOR CHIPOTLE CHEDDAR:
¾ Cup – Shredded, Packed, Extra Sharp Cheddar Cheese
1 Tsp – Ground Chipotle Powder
1 Packet – Goya® Sazón Culantro y Achiote
½ Tsp – Apple Cider Vinegar
FOR SMOKHAUS PROVOLONE:
¾ Cup – Shredded, or Diced, Provolone Cheese
1 Tsp – Worcestershire Sauce
½ Tsp – Liquid Smoke
¼ Tsp – Ground Nutmeg
THE NITTY GRITTY
In a medium saucepan, heat butter at medium high till melted. Add cornstarch; whisk till blended. Cook for about a minute to get rawness out from cornstarch; add salt and pepper. With vim and vigor, whisk in evaporated milk. Add preferred cheese; whisking fervently till blended. Add desired accoutrements; continue whisking till blended. Wreathe over anything yearning for cheese and enjoy.
JANUARY 23, 2020
