The Carnegie Pepe Sandwich Recipes

SOUTH TEXAS CARNE GUISADA

Steps:

• Heat vegetable oil in a Dutch oven over medium-high heat. Place the beef sirloin in the Dutch oven and cook until the cubes are brown on all sides, about 10 minutes. Reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
• Continue cooking, stirring often, until the meat is tender, about 30 minutes.

CACIO E PEPE CHEESE PUFFS

Steps:

• Preheat the oven to 425˚ F. Arrange two racks evenly spaced in the oven.
• In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan, heat the milk, butter, 1 teaspoon salt and 1 teaspoon pepper over medium heat, just until the milk is scalded (see Cook's Note). Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, 1/2 cup of Pecorino and the Parmesan and pulse until the eggs and cheeses are completely incorporated.
• Working in batches, spoon the mixture into a large pastry bag fitted with a plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) on two sheet pans lined with parchment paper. (They should look like huge Hershey's Kisses.) With a wet finger, lightly press down the swirl on top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs.) Brush the top of each puff lightly with the egg wash and sprinkle with Pecorino, salt and pepper. Bake for 15 to 20 minutes, until browned. Rotate the pans halfway through so they brown evenly. Serve hot.

CARNEGIE DELI CHEESECAKE

Steps:

• To make Crust:.
• In a large mixing bowl, add the flour, sugar, grated lemon rind, vanilla extract, egg yolk and butter.
• With your fingertips, rub the ingredients together until well mixed and will hold together in a ball.
• Dust dough with a little flour, wrap in waxed paper and chill for at least 1 hour.
• Butter and flour the bottom of a 9 x 2-inch springform pan.
• Roll out a (1/4 inch thick) piece of dough to cover the bottom of the pan.
• Bake in a preheated 350°F oven until it is a light brown color (approx 10-15 min).
• Let the pan and bottom cool completely.
• Lightly butter the sides of the pan.
• Roll out and line the sides of the pan with more of the cookie dough.
• Trim excess dough from edges of pan.
• To make Filling:.
• Place cream cheese in a large mixing bowl and beat vigorously with a wooden spoon until smooth and creamy.
• Beat in sugar a few tablespoons at a time.
• When sugar is well incorporated, beat in flour, lemon, vanilla, eggs, egg yolk, and heavy cream.
• Preheat oven to 485° to 500°F (oven should be hot to enhance color) Yes, temperature is correct.
• Pour filling into the cookie dough lined pan, bake in the center of the oven until a dark brown color has been achieved. The cake should also start to rise very slightly.
• Remove cake from oven and let cool for 30 minutes.
• Reduce oven temperature to 350°F.
• After cheesecake has cooled for 30 minutes, return the cheesecake to the oven for final baking (this procedure will set the cheesecake).
• NOTE: Cheesecake is like a pudding with only eggs being used to firm the cake. When the cake is bouncy in the center and slightly risen in the middle as well as on the sides, it's finished!
• Baking time at 350°F will vary (usually 25 to 40 minutes) depending on your oven.
• Cool cheesecake in pan for at least 2 hours before trying to remove it from the pan.
• Refrigerate the cheesecake overnight.
• For best flavor, cheesecake should be served at nearly room temperature.
• Slice cake using a hot, wet knife; wipe blade clean between slices.
• NOTE: If you overbake, the cake will crack and be too firm. If you underbake, the cake will tend to be soft in the center.

CAPRESE SANDWICH

Steps:

• If using focaccia, cut the slices across the middle so you have a total of eight slices. Spread 1/4 tbsp pesto over four of the focaccia or bread slices, and drizzle each of the remaining four slices with 1/2 tsp olive oil.
• Divide the rocket, mozzarella, tomatoes, basil leaves and red onion slices over the pesto-topped focaccia or bread. Drizzle 1/4 tsp balsamic vinegar over each of the remaining slices. Sandwich the slices together, wrap up for a picnic or serve straightaway. Best eaten on the day they're made.