Hello, foodies…
I feel like we’re playing a MUCH more exciting version of the license plate game this month on In the Kitchen with David. You know, the first person to spot as many out-of-state license plates wins! We’ve been to Washington, Rhode Island, and North Carolina and this Wednesday night we’re heading to Kentucky to honor the Army troops at Fort Campbell. Mary DeAngelis has been our military correspondent this month and of course she wrote a blog for us about Fort Campbell—thank you, Mary!
I’d like to give a great big shout out to Abbey from Clarksville, Tennessee for nominating her husband’s base!
I was going to try to tell you a little about Abbey, but I just love her entry and wanted to share it!
I'm an army wife and my husband is stationed at Fort Campbell Kentucky. He's currently deployed to Afghanistan but would love to know that y'all might come to Fort Campbell! Fort Campbell is home of the 101st Screaming Eagle Airborne Division—the soldiers of the 101st are some of the most famous in our country's history! They were the first to parachute into Normandy on D-Day in WWll.
The series Band of Brothers was based off of 101st soldiers and the division is one of the most highly decorated in the entire army. The pride that all of the soldiers have for their country and their division is just awesome. The sense of community is really a wonder to see. This was my husband’s first duty station and I was terrified to move so far from Dallas and all of our family but we were welcomed here with open arms! The support from the surrounding community is enormous. The city of Clarksville is very proud to have the 101st as a part of the community.
A unique place to eat here (which happens to be my absolute favorite)is the Blackhorse Pub! They brew their own beer (5 or 6 kinds) and all of the food is awesome. We've been here for 3 years in May and we've eaten at Blackhorse as a family of two, three, and now four! There is something for all of us. It can be a place for a fun date night or a great place to get out and have a wonderful meal with your family.
I have been watching you religiously for at least the past 5 years! And my now 18 month old son loves to watch you and for us to "read" your cookbook! I would be so incredibly honored if you all came to the post that we call home!
Abbey, I’m honored to “know” someone like you and think I speak for our entire family of foodies when I say, THANK YOU ALL FOR YOUR SACRIFICE! We are indebted to you and pray your husband returns safely—not to mention soon!
When we first got Abbey’s entry and she told us about the Blackhorse Pub, I got a craving for a Flat Iron Steak Sandwich. So, Abbey, hungry Fort Campbell soldiers, this is for you!
Ingredients:
- 1/2 cup mayonnaise
- 3 Tbsp prepared horseradish
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 3 tsp salt
- 1-1/2 tsp black pepper
- 4 cups sliced onions (1/4"-thick slices)
- 2 Tbsp butter
- 2 lbs flat iron steaks, room temperature
- 2 Tbsp oil
- 8 (5-6" long) club rolls, split vertically 3/4 of the way through
- 2-1/2 cups shredded Cheddar cheese
Preparation:
- Preheat the oven to 350°F.
- Combine the mayonnaise, horseradish, Worcestershire, mustard, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Whisk until smooth and refrigerate until ready to serve.
- Melt the butter in a medium-size skillet over medium heat. Add the onions, 1/2 tsp salt, and 1/4 tsp pepper to the pan. Sauté the onions until they're browned and caramelized, about 15-20 minutes, stirring occasionally.
- Season the steaks on both sides with 2 tsp salt and 1 tsp pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the steaks to pan and sear for about 4-5 minutes on each side, or until they're browned. When second side has browned, place the skillet into oven. After 5 minutes, flip the steaks and continue to cook until the internal temperature has reached 135°F (medium-rare) or 140°F (medium), about 10-15 minutes. Remove the pan from the oven, cover the steaks with foil, and let them rest for 5 minutes.
- While the steaks are resting, place the rolls on a baking sheet, cut side up, and divide the cheese among the rolls. Then divide the caramelized onions among the rolls. Place the baking sheet with the rolls into the oven and bake until the cheese has melted, about 5-8 minutes.
- When the steaks have finished resting, transfer them to a cutting board and thinly slice the steaks across the grain. Divide the meat among the rolls and top with about 1 Tbsp of the horseradish sauce.
This recipe is prepared using the Prepology® Revisable Use Carving Station with 8" Serrated Knife in Red (K38876).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Foodies, I’ll see you this Wednesday at 8pm ET.
Keep it flavorful!
—David