Super Hungry Destination: Pittsburgh, Primanti Bros

I spent a few days in Pittsburgh in June for work.  On the last day in Pitt, I hit a hot spot, known in Pittsburgh as Primanti Bros.  I got a "sandwich" made of roast beef and cheese...and fries...and cole slaw...and onions...and peppers...and tomatoes...all for less than $7.  This place don't joke.  It was the perfect sized sandwich for the Beninator and about three meals for me.  I knew this was possibly the last time I would ever eat here (I love to travel to new places, not old ones).  So I made the most of it and ate at least half.  Also, what I am trying to say here, do not order a side.  You are stupid to do that.

The sandwich was fantisimo!  The texture of the fries, the vinegar dressing on the slaw, the melty cheese, the almost there of some roast beef...magical.  I vaguely remember regretting asking for the 50 cent extra grilled peppers and onions when I saw the size of the sandwich, but I would do it again!  The burst of flavors was heaven in my mouth.  Primanti Bros has five generous locations, so you have no excuse not to make a trip when in Pittsburgh!


That's just half!  And three times the size of my mouth!

Happy faces in apprectiation of satisfied bellies!

Drunk Chicken

To have forever in your recipe book: a simple drunk chicken.

                                Carefully pulling up the skin and putting on the rub.

Ingredients:

Whole chicken, nasty gizzards and all

Favorite spices for a rub (Cayenne pepper, Essence of Emeril, MoRub (Iowa grown seasoning), brown sugar, chili powder, fresh cracked pepper, etc)

EVOO (Extra Virgin Olive Oil)

Can of beer, half drank (or pop for the lame asses)

Yellow onion, one quarter

Pie pan

ChickCan, if you have one, mine was stolen.  (KRISTIN!!)

Instructions:

Preheat your oven to 350 degrees.  Dump out the nasty that comes inside your chicken, and call your dad to ask if he wants it (that's what I do).  Put together your rub.  I always suggest brown sugar as your base and go from there.  I'm a spicy gal, which means I always go a little heavy on the cayenne.  There's no wrong (not spicy) or right, make it to your desired flavor palate.  Taste the rub first.  If you don't like the rub plain, why would you like it on your stumblin' drunk chicken? 

Rub on some olive oil.  Get frisky with that chicken, pull up the skin--carefully--and get the oil up in that.  Do the same thing all over again with that tasty rub.  Once you have satisfactorily given that chicken some rub lovin', stick a can up its ass and an onion down its throat.  Stand up the chicken in your pie pan, and put that bad boy in the oven for at least one full hour (up to two).  If you are wise enough to know where your ChickCan is, put the beer in the wire container and stick the whole thing up the chicken's ass.  When the leg pulls off with no resistance, you got a tasty drunk chicken.  Or if you are lucky enough, when the little red guy pops out on the back of the chicken.  Beware: waiting until the red guy pops up may be too late, and you will have dry, hungover chicken.

See the onion in there?

Enjoy!

Cooking Creme Bruscetta Pizzas

It's imperative you understand something very important. I am in love. I am in love with cream cheese. I can't help it. Some would call it an addiction. Those some don't understand my connection. The delicious, creamy, cheesy concoction goes into almost any entree I can dream up. My husband understands this relationship, and he even allows me to buy two or three blocks at a time. Then Philadelphia blew my mind. They made cooking creme. So I threw a party, made everything with cooking creme, and *BAM* here's a sweet recipe.

Cooking Creme Bruscetta Pizzas

Ingredients:
1. Pepperidge Deli Flats
2. Philly Cooking Creme (Quite a few flavors would work: Italian Cheese & Herb, Savory Garlic, Creamy Pesto, or Tomato & Basil)
     -they come in cute little tubs, and you might have to seek them out!-
3. Cherry tomatoes, quartered
4. Basil, shredded
5. Red onions, very thinly sliced (the green onions are not colorful enough!)
6. Parmesan cheese
7. Balsamic glaze

Instructions:
Preheat oven to 350 degrees. Spread cooking creme on open face of each half of deli flats. Place creme side up on pan. Add tomatoes, basil, onions, and parmesan cheese. Cook until creme is bubbly and flats are crispy, about 10 minutes. Allow to cool for up to 5 minutes. If adding balsamic glaze, swirl on top in funky design right before serving.

Enjoy!