Checkout with Food Editor Laurin Stamm|Cheese Steak Southern style

Published 12:00 am Tuesday, December 8, 2009

From the Kitchen of The Cypress House, Aug. 19, 1981:

When the “first assistant” in the kitchen at The Cypress House returned from a visit to Pennsylvania, she brought home glowing tales of a regional favorite that rivals our hamburger—a Philadelphia Cheese Steak. Story Stamm thought she could copy-cat. So we went to work and came up with a super-delicious concoction: a Philadelphia cheese steak Southern style. For a mushroom version, just add them.

Philadelphia Cheese Steak

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1 1/2 pounds beef, cut as described below

1 medium onion, chopped or thinly sliced

1 medium bell pepper, cut in thin strips

2 tablespoons bacon drippings

6 to 8 ounces white cheese (provolone, Muenster or mozzarella)

Po-Boy Buns (4 to 6) or any good sandwich buns

Butter or oleo for bread

Salt and pepper to taste

Select a boneless rump or sirloin tip. Have butcher slice it thinly. Cut slices into 1-inch strips. Heat drippings in heavy skillet. Add meat strips, onions, and green peppers all at once. Cook until meat loses red color and vegetables are clear, tossing lightly. Move to heated platter; salt and pepper to taste. Do not overcook.

Butter buns on both sides. Place buttered side down in hot skillet; grill 2 to 3 minutes. Pile meat mixture on buttered bun. Top with cheese, grated or thinly sliced, and let heat from meat melt cheese.

The Cypress House, Sept. 9, 1981:

Couple an Ole Miss victory over Tulane with a weekend in New Orleans and you’ve created a memorable occasion. This past weekend was that. We had brunch at Commander’s Palace, a restaurant with gracious ambience and exquisite food. The treat of the day was a dessert created especially for us by our waiter, Pleas Pearson, and prepared at our table. With his permission we share this light, tasty dessert with you. And next time you’re in New Orleans look up Pearson.

Pearson’s Delight

2 tablespoons butter

3/4 cup sliced almonds

1/3 cup Triple Sec

Juice of 1 orange, strained

Juice of 1 lemon, strained

4 bananas, sliced

1/4 cup sugar

1/3 cup Grand Marnier

6 scoops vanilla ice cream

Whipped cream

Sprinkling of nutmeg

In a skillet melt butter; sauté almonds until lightly brown. Remove almonds; set aside. Add Triple Sec and squeeze in orange and lemon juices. Slice bananas into mixture. Add sugar and Grand Marnier. Stir until all is blended and warm. Put ice cream in bottom of dish and banana mixture on ice cream. Top with whipped cream, garnish with almonds, nutmeg.