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 "The Rattlesnake Dip" Sandiwch

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neontrail
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PostSubject: "The Rattlesnake Dip" Sandiwch   June 13th 2009, 11:56 am

DullardDan asked that I post this...


This was my 1st run of making the sandwich. I am making a few minor changes, but this is what I am going to enter the contest with.... Using 2 Mezzetta products is a MUST! $25,000 to the winner

The Rattlesnake Dip
My Southwest version of the 'French dip'
(makes 4)


Ingredients for the Sandwich:


  • 4- Six inch soft N chewy Hogie rolls
  • 28- thin slices Genoa Salami
  • 12- Shaved sliced Black Forest Ham
  • 32- thin slices Pepperoni
  • Mezzetta Roasted Red Bell Peppers; drained
    Mezzetta Sweet Cherry Peppers; drained, sliced
  • ¾ cup *Venom cheese sauce for dipping
Ingredients for the *Venom Cheese Dip:

  • 1/4 cup butter
  • 2 tblsp. white flour
  • 2 cups whole milk
  • 1 tsp. ground cumin
  • 4 oz. canned chopped green chiles, like Chile Ortega’s, drained
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp. Mezzetta olive oil
  • 6 Mezzetta Sweet Cherry Peppers; seeded, and finely chopped.
  • 8 oz. monterey jack; grated
  • salt & pepper to taste
To prepare the Venom cheese dip:


Directions:
First sauté onion in olive oil for 5 to 10 minutes over medium heat. Stir frequently to prevent burning.Add the garlic, reduce the heat to low, and cook for 5 min. Set aside.


Have all your other ingredients ready to go. Grate the cheese, measure out the flour and butter. Chop up the jalapeno peppers, garlic and measure out your milk.


The first thing to do is, make a roux. Grab the 2 quart sauce pan and melt the butter over very low heat. We don't want to see a lot of bubbles going on in melting the butter. Just a gentle melting.


Once the butter is just melted, add the flour and stir with a whisk to blend it together. Turn the heat up just a little bit so that you can see the flour/butter mixture slightly bubbling. Stir constantly for 1 minute.


Now add a little milk while continuing to stir with the whisk. Add the rest of the milk and turn the heat up to medium. Continue to whisk for about 5 to 10 minutes. You will notice the sauce thickening.


Turn the heat down just a little and add the cumin, onion and garlic mixture, the green chiles, and the jalapeno peppers. Stir until well mixed and hot.


Add a pinch of salt and pepper and stir.


Turn off the heat and add the grated cheese, one handful at a time.
Stir each handful in with the whisk until melted. Keep adding handfuls and stirring until all the cheese is mixed in and creamy.


I snapped a few pics.....




































Start with the Pepperoni




Very thin sliced Genoa Salami





Thin sliced black forest ham




Add the sliced red peppers ( MUCH MORE next time- x2) I also Brushed the top/inside of the roll, with garlic olive oil. PLace in the oven until toasty..




All done, and it is pretty dam good! Just about what I was aiming for...



Yes, I know it looks kinda sad (I will be working on that)..but it tasted all good!! DIP AWAY!



ANY Feedback is great!! TY for looking



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PostSubject: Re: "The Rattlesnake Dip" Sandiwch   June 13th 2009, 12:06 pm

dip away huh, man im drooling here.
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PostSubject: Re: "The Rattlesnake Dip" Sandiwch   September 21st 2009, 9:47 am

OMG that looks orgasmic
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PostSubject: Re: "The Rattlesnake Dip" Sandiwch   September 21st 2009, 12:05 pm

Watty wrote:
OMG that looks orgasmic


thx dude lol

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PostSubject: Re: "The Rattlesnake Dip" Sandiwch   September 21st 2009, 1:04 pm

lol
you should post a tater tot casserole in here...they are the bomb


EDIT: did you win?
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