I covered a steak cook-off the other day.
I know. Dream job.
The contest, part of the Walmart Choice Steak Challenge, was held at the store at 1505 N. Dale Mabry Highway in Tampa, just north of I-275.
Eric Lackey of Flamestone American Grill in Oldsmar came out on top with his recipe for rib-eye steaks with Everglades rub.
With grilling season upon us – when is it not grilling season in Florida? – I wanted to offer the recipe for the winning beef.
Cookies to try
A few weeks back, a reader wrote to request a ricotta cookie recipe.
Patricia Jennings of Clearwater sent a recipe for Iced Italian Sprinkle Cookies for her to try.
Pizza recipe found
Victoria Contos of Tampa wants to make a recipe she saw while watching a cooking show. The female chef made a pizza using baking powder instead of yeast as the leavening agent to make the dough.
Ruth Chenery of Riverview sent a magazine clipping from 1978 with a Bisquick ad featuring Easy Deep-Dish Pizza. (On the opposite side, there's a great article about Mary Tyler Moore, who, up close "looks older than her 41 years." Wow. And they say the Internet is catty.)
Katherine Stefonsky of Tampa sent a similar version, this time with vegetables and tuna.
Steak Sandwich found
Bob Moore asked for the recipe to make a steak sandwich like the one served at the former Mac and Ivey's on Henderson Boulevard in the 1960s.
Dorothy Connolly of Riverview has a version to try.
"When our children were small, we would eat Mac & Ivey sandwiches at the fair and later on Henderson Boulevard," Dorothy writes.
Wants peppers recipe
Dorothy also asks in the same letter for the recipe to make stuffed peppers like those served at Piccadilly cafeterias.
Susan Stevens wants to make the spaghetti sauce and salad dressing recipes served at the now-closed Gus' Italian restaurants in Tampa.
Lisa Doucet has tried to recreate the recipe for the NYOMC (Not your ordinary Mac & Cheese) served at J. Alexander's in Tampa.
Sue Palmer wants a Weight Watchers chicken stew recipe with ingredients that include one chicken cut into parts, pearl onions, red potatoes, carrots and fresh mushrooms.
Linda Helman wants to make the pasta salad she had at Bernini's. It contains elbow macaroni, onion and some hard-boiled egg.
Eva Ebert wants the recipe for the mixed greens salad with vinaigrette and grilled chicken she used to enjoy at the now-closed El Pilon Restaurant in South Tampa.
Iced Italian Sprinkle Cookies
For the cookies:
1 pound butter
2 cups sugar
1 teaspoon vanilla
15 ounces ricotta cheese
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon (or less, if desired) of salt
In mixer or food processor, cream butter and sugar, add eggs, vanilla, cheese, flour, soda and salt. Drop on ungreased cookie sheets. Bake at 350 degrees for about 12 minutes.
For the icing:
1 stick butter
2 pounds confectioner's sugar
2 to 3 tablespoons of vanilla
2 to 3 tablespoons milk (or cream)
Sprinkles (2 bottles)
Combine all ingredients. Spread over warm cookies. Top with sprinkles.
Easy Deep-Dish Pizza
Makes 8 servings
3 cups Bisquick baking mix
¾ cup water
1 pound lean ground beef
½ cup chopped onion
2 to 3 beef-flavor bullion cubes
2 cloves garlic, crushed
1 15-ounce can tomato sauce
1 teaspoon dried oregano leaves
1 4.5-ounce jar sliced mushrooms, drained
½ cup green pepper, chopped
2 cups shredded mozzarella cheese (about 8 ounces)
Heat oven to 425 degrees. Lightly grease jelly roll pan, 15½-by-10½-by-1 inch, or cookie sheet. Mix baking mix and water until soft dough forms. Pat dough in bottom and up sides of pan with well-floured hands. Or roll into rectangle 13-by-10 inches and place on cookie sheet. Pinch edges of rectangle, forming ¾-inch rim.
Cook and stir ground beef, onion, bouillon and garlic until beef is brown and bouillon is dissolved. Spoon pizza sauce over dough and spread evenly. Spoon beef mixture evenly over sauce. Top with oregano mushrooms, green pepper and cheese. Bake until crust is golden brown, about 20 minutes.
Bisquick Tuna Vegetable Pizza
2 cups Bisquick
½ cup water
8 ounces cream cheese, softened
½ cup mayonnaise
6 ounces canned tuna, drained
½ cup sliced green onions
1 teaspoon horseradish
1 teaspoon Tabasco, to taste
Carrots, broccoli cauliflower, mushrooms and tomatoes, chopped finely
Preheat oven to 450 degrees. Combine Bisquick and water to form dough. Press out onto ungreased pizza pan. Bake 8 minutes, let cool and combine all other ingredients except the vegetables. Spread on crust. Top with finely chopped vegetables and serve.
3 tablespoons oil
1 large onion, cut in pieces
1 green pepper, sliced
3 or 4 thin steaks, cut into bite-size pieces
1 loaf of Cuban bread
Chopped lettuce and tomato (optional)
Heat oil in a large skillet. Stir fry onion, green pepper and the steak until the onion is translucent and the steak is done but not browned. Sprinkle with salt, pepper and oregano as it cooks. Cut Cuban bread in sandwich sizes. Fill with steak mixture. Top with chopped lettuce and tomato, if desired. Sprinkle with more oregano and serve.
Grilled Ribeye with a Roasted Garlic Everglades 9-Spice Rub
Makes 4 servings
4 Walmart Choice Premium T-bone Steaks
4 ounces roasted garlic paste (roast garlic in oven until golden brown and soft to mash)
For the dry rub:
4 tablespoons Everglades seasoning (Walmart)
1 teaspoon coffee, ground
1 teaspoon brown sugar
¼ teaspoon dry thyme
¼ teaspoon ground cumin
¼ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
Combine all dry rub ingredients. Set aside.
Rub steak with 1 ounce garlic paste on front and back. To prevent burning, do not get garlic paste on bone.
Divide dry rub seasoning for four steaks and thoroughly rub each steak and place in food storage container in refrigerator for 3-4 hours, or longer if you prefer (up to 24 hours).
Preheat the grill using Kingsford charcoal, until briquettes are consistently ashed over.
Remove steaks from refrigerator.
Put steaks on the grill and leave in one position on direct heat for 4 to 5 minutes, rotating to get nice grill marks and even flavor profile. If you follow this timeline, that size steak should be a perfect medium rare.
Source: Recipe created by Chef Eric Lackey, of Flamestone American Grill in Tampa
Recipes Lost & Found runs every other Sunday in Baylife. Seeking a recipe? Email firstname.lastname@example.org, or write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa, FL 33601.