HIT the LINKS: The Fake Baseball

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Throughout my many years playing this game, I have come across many websites that specialize in fantasy sports. I saved them all and many of them are included in the

FANFOOD Fantasy Baseball Tools

 

Each week a different website, twitter feed or mobile application will be highlighted and reviewed for you before you “HIT the LINKS”.

 

This week I ask you to check out Thefakebaseball.com, along with a great recipe for Italian Beef Sandwiches.

thefakebaseball.com

 

 

TheFakeBaseball.com has daily pitching picks, Top 5 daily hitters, streaming starters and more.

Weekly Features include:

  • The Infirmary Report
  • Fake Baseball Real Beer
  • Covering the Diamond

If you like sites such as Rotoworld, or Rotowire, you will love TheFakeBaseball.  With a bunch of contributors and up to the second news and advice, they can’t be beat. Check them out today!

 

FANFOOD Says:

(out of 5)

 

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Chicago Italian Beef Sandwiches

 

Makes about 10 sandwiches with about 1/4 pounds of meat each.
Allow about 2 hours to cook and another 3 hours to firm the meat for slicing in the refrigerator. You need 90 minutes to cook a 3 pound roast, or about 30 minutes per pound. You can cook this well in advance and refrigerate the meat and juice and heat it up as needed. You can even freeze it. This is a great Sunday dish because the smell of the roasting beef and herbs fills the house. After you cook it, you need another 30 minutes to chill it before slicing.

 

INGREDIENTS

The beef:

1 boneless beef roast, about 3 pounds with most of the fat trimmed off

The rub:

1 tablespoon ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper

The juice:

6 cups of hot water

4 cubes of beef bouillon

The sandwich:

10 soft, fluffy, high gluten rolls, sliced lengthwise but hinged on one side or Italian bread loaves cut widthwise into 10 portions

3 medium sized green bell peppers
1 tablespoon olive oil, approximately
1 cup hot giardiniera

 

PREPARATION

About the beef. Top sirloin, top round, or bottom round are preferred in that order. For tenderness, especially if you cannot cut paper thin slices. You can use chuck, a fattier cut, so the meat will be more tender and flavorful. Problem is that you’ll have to chill the pan drippings after cooking in order to skim off the fat. If you wish, omit the garlic powder and stud the roast with fresh garlic. Some insist you must use bouillon to be authentic, while others use beef stock, veal stock, or a soup base, and simmer real onions and garlic in it.

If you wish, you can cut small slits in the surface of the meat every inch or so and stick slivers of fresh garlic into the meat. If you do this, leave the garlic out of the rub. Otherwise, mix the rub in a bowl. Sprinkle it generously on the meat and massage it in. There will be some left over. Do not discard it, it will be used it in the juice. Let the meat sit at room temp for about 30 minutes. Meanwhile, preheat the grill or oven to 400°F. If you are cooking indoors, put a rack just below the center of the oven.

Pour the water into a 9 x 13″ baking pan and heat it to a boil on the stove top. Dissolve the bouillon in the water. It may look thin, but it will cook down and concentrate during the roasting. Pour the remaining rub into the pan. Place a rack on top of the pan. Place the roast on top of the rack above the juice. Roast at 400°F until interior temperature is about 130°F for medium rare, about 30 minutes per pound (exact time will depend on the cut of meat, its thickness, and how well calibrated your oven is). This may seem long, but you are cooking over water and that slows things down. The temp will rise about 5°F more as it rests. Don’t worry if there are people who won’t eat medium-rare meat. The meat will cook further later, and you can just leave theirs in the juice until it turns to leather if that’s what they want. If you use a rotisserie on your grill, you can cut the cooking time in half because the spear and the forks holding it in place will conduct heat into the interior.

Beware. This recipe is designed for a 9 x 13″ baking pan. If you use a larger pan, the water may evaporate and the juice will burn. If you have to use a larger pan, add more water. Regardless of pan size, keep an eye on the pan to make sure it doesn’t dry out during cooking. Add more water if necessary.

While the meat is roasting, cut the bell peppers in half and remove the stems and seeds. Rinse, and cut into 1/4″ strips. Cook the peppers in a frying pan over a medium high heat with enough olive oil to coat the bottom, about 1 tablespoon. When they are getting limp and the skins begin to brown, about 15 minutes, they are done. Set aside at room temp.

Remove the roast and the juice pan. Take the meat off the rack and remove the rack. Pour off the juice, put the meat back in the pan, and place it in the coldest part of the refrigerator. Let it cool for a few hours, long enough for the meat to firm up. This will make slicing easier. Chill the juice, too, in a separate container. Slice the meat against the grain as thin as humanly possible, preferably with a meat slicer. Use a thin blade and draw it along the meat. If you try to cut down or saw through the crust you will be cutting it too thick.

Taste the juice. If you want you can thin it with more water, or make it richer by cooking it down on top of the stove. In Chicago beef stands it is rich, but not too concentrated. Then turn the heat to a gentle simmer. Soak the meat in the juice for about 1 minute at a low simmer. That’s all. That warms the meat and makes it very wet. You can’t leave the meat in the juice for more than 10 minutes or else it starts to curl up, squeezes out its natural moisture, and toughens. This also enriches the juice with meat protein and seasoning from the crust.

To assemble the sandwich, start by spooning some juice directly onto the bun. Get it wet. Then lay on the beef generously. Spoon on more juice. Top it with bell pepper and, if you wish, giardiniera. If you want it “wet”, dip the whole thing in juice. Be sure to have plenty of napkins on hand.

 

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