Emeril's Grilled Steak Cheese Sandwiches and Shoofly Pie | Emeril Lagasse

Video Description

Grilled Steak Cheese on Texas Toast Two 1-pound rib-eye steaks 2 tablespoons vegetable oil 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 8 slices Buttered Texas toast bread 6 tablespoons unsalted butter, room temperature 8 slices provolone cheese (about 8 ounces) 8 slices good-quality American cheese (about 8 ounces) Wrap each steak individually in plastic wrap, place them in the freezer, and freeze for about 3 hours; this will make it easier to slice the meat. Remove 1 steak from the freezer and use a very sharp knife to slice it as thin as you can, discarding any pockets of fat. Set aside, and repeat with the other steak. Add the oil to a cast iron skillet over high heat. Once hot, add the steak and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook without stirring until most of the meat has browned on one side, about 1 minute Stir the meat, and then divide it into 4 cylindrical portions Preheat a grill to medium-high and position a cast-iron griddle or a large cast iron skillet on the grill. Brush one side of the texas toast bread slices with butter and flip 4 so that the buttered side is down Place 4 slices provolone cheese and 4 slices good-quality American cheese on top of the bread that is buttered side down and top with the steak. Top steak with 4 slices provolone cheese and 4 slices good-quality American cheese. Top the cheese with 4 slices of Texas toast bread, buttered side facing out Place in a cast iron skillet over a medium high grill Cook pressing with the back of a spatula, until the bread is toasted and the cheese begins to melt, about 2 minutes. Flip and continue to cook until the bread is toasted and the cheese is melted, about 2 more minutes. Remove from heat, slice in half and serve. Yield: 4 sandwiches Shoofly Pie 1 cup bleached all-purpose flour 3/4 cup light brown sugar 2 tablespoons unsalted butter Pinch salt 1 teaspoon baking soda 3/4 cup hot water 1 large egg 1 cup Steen's cane syrup 1/2 teaspoon vanilla extract 1 prepared (10-inch) Sweet Pie Crust, rolled to 1/8-inch thickness and fit into a 10-inch pie pan Combine the flour, brown sugar, butter and salt in a small bowl, and mix with your fingertips until it resembles coarse crumbs. Set aside. Dissolve the baking soda in 1/4 cup of hot water in a mixing bowl. Add the egg, cane syrup, vanilla extract, and remaining 1/2 cup hot water. Whisk until smooth. Fold in half of the reserved crumb mixture, and set aside. Preheat the oven to 350 degrees F. Pour the cane syrup filling into the unbaked pie shell, and sprinkle the remaining crumb mixture evenly over the top. Bake for 50-55 minutes or until the center is set. Remove the pie from the oven and let cool for at least 30 minutes. To serve, cut into thin slices and serve with vanilla ice cream on top. Yield: One 10-inch pie Sweet Pie Crust 8 ounces flour (about 1 1/2 cups plus 2 tablespoons) 1 tablespoon sugar 1/4 teaspoon salt 4 ounces (1 stick) cold butter, cut into 1/2-inch pieces 2 tablespoons solid vegetable shortening 3 tablespoons ice water Into a large bowl sift the flour and salt. Add the butter pieces and shortening and work them into the flour by hand until the dough starts to come together and form small pea shapes. Work the ice water into the dough 1 tablespoon at a time with your fingers until it just comes together, being careful not to over mix. Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out. Remove from the refrigerator and allow to warm up slightly. Roll the dough on a lightly floured work surface to a thickness of 1/8-inch and then ease the dough into a 10-inch pie pan. Crimp the edges decoratively and trim any excess dough. Chill until ready to bake. Yield: One 10-inch Pie Crust Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. Kick Your Meals Up a Notch! Subscribe To Emeril's Channel Here: https://www.youtube.com/user/emeril?s... Shop Emeril on Amazon: https://www.amazon.com/emeril Stream Emeril’s New and Classic Series on: + Amazon Prime Live TV: https://www.amazon.com/gp/video/storefront/ref=atv_hm_liv_LRd18ca8_slct?contentType=home&contentId=live&serviceToken=eyJ0eXBlIjoiZmlsdGVyIiwibmF2Ijp0cnVlLCJzZWMiOm51bGwsInByaWQiOm51bGwsInJ0IjpudWxsLCJmaWx0ZXIiOnsibGluZWFyRmlsdGVyIjpbImFtem4xLXB2LWxpbmVhci1saXZlX3RhYi1maWx0ZXItcmVjZW50bHlfYWRkZWQiXX0sInJhbmsiOm51bGwsIm9mZnNldCI6MCwibnBzaSI6MCwib3JlcSI6ImZlOTI4Mjg3LTZhZTMtNDNhYy05YzUyLTZjOWQ3NTBmYjY2NjoxNzA0Mzg5MTkzMDAwIiwiYXBNYXgiOm51bGwsIm9yZXFrIjoiTGk2K28vZ3NoMGhHQ2NUZ2FUZ0tMem1iQXp0em5nb3NvZUkwNnphaGZkST0iLCJvcmVxa3YiOjEsImRkcHQiOm51bGx9 + Roku: https://therokuchannel.roku.com/browse/w.N1DMbQ544GIP7Mpxq0Lvu53zbRBPzYs50DAx/emeril-tv-collection + Plex: https://watch.plex.tv/live-tv/channel/the-emeril-lagasse-channel + Coming Soon: Samsung TV+, Sling / DISH, TCL TV+, LGTV