RESTAURANT REVIEW: BIG MILLS CHEESESTEAKS, GAINESVILLE FL

 Hello friends, and welcome back to Let's Cook (to be known from here on as "AROUND THE KITCHEN"

A complete INDEX to all of our recipes, can be found HERE.

Today, another treat as we hit the road,

up the road to Gainesville, FL.

Just north of the campus, thereis a sandwich shop that is sooo goood you'll want to slap your grandma. 

It's Big Mill's Cheesesteaks.

(2111 NW 13th St, Gainesville, FL 32609 )

Here at Around the Kitchen we preach over and over about eating at home, cooking your own food, blah, blah, blah.

BUT,

We have also preached that when you do eat out, you eat at a LOCAL MOM and POP shop, not one of these massive CHAIN restaurants.

And eating out can be fun.

A few months ago, I was sitting at my desk, researching for my blog, (Actually, I was watching cartoons on METV) when a commercial came on talking about this place in G'vile that served Breaded Tenderloin Sandwiches. 

Being from INDIANA, this grabbed me by my you know what's. I had been searching for that treat since I came to Florida in 1989. I came close a few times, but it still eluded me.

The closest I came was the infamous BURGER STATION down in The Villages.

Sadly, they lost their lease and decided to retire.

So, the boss and I traveled north to give it a try. And I was blown away!! My 30-year search for the best Breaded Tenderloin sandwich had finally come to an end.

We also tried the smashed burger!

But I digress. 

Another quest I have been on is to find the BEST Meatball Sub sandwich in the world. (At least my little corner of it...)

That brings us to the SANDWICH OF THE MONTH!! (also known as SOM)

I have tried 2.865 million Meatball subs. (Al Roker counted them all) An they were good, but none hit the bell.

I tried Romas,

I tried Labellas,

I tried Fiores, and I tried many more. They were all OK, but still missing something.

So I was anxious to try this SOM from Big Mills. So Friday we trekked up US 441 to G'ville for lunch.

It was worth every drop of gas to get there.

It was a beautiful Florida day!!!

That's the boss being greeted by a friendly face.

We arrived at 11 AM and by 11:30 ALL the seats were full.

C'mon Fresh, get to the POINT !!!

OK, OK, The S.O.M.

I decided on the LARGE (2 of the above) so I could take half of it home.

Penny had the Cheese Steak (her favorite.)

So how was it, you asked!!!

My quest is OVER. Done. Finished. No more. Ka-PUT.

The mark of any good meal is the balance between the ingredients.

The meat balls were perfect, with the Oregano coming to the top of the flavor chart. They were firm but tender.

The bun was soft and toasted to perfection.

The sandwich had just the right amount of sauce. The ratio between the sauce and the cheese was perfect as well.

(I found out later, they use just a touch of Ricotta cheese on the lower bun. I never noticed it, but it probably added to the flavor of the meal.)  

It was a winner winner, meatball sub dinner.

Guy Fieri, take note!!! Get your crew over here and give this place a try. It is what Diners, Drive Inns and Dives is all about.

I cannot say enough great things about this place. Friendly folks, speedy service, great food, great atmosphere. 

Not to mention the BEST Sandwiches on the planet.

We only get to G'ville about once a month these days. I sure wish they were closer.

How about a second location. (In my back yard?)

Seriously, it's worth the trip my fellow Ocalan's. Get up there and enjoy this food oasis. You'll thank me later. 

COMING UP-----

A chicken and noodle recipe that we made up as we went along. AND a Venison Backstrap dinner with GRAVEY AND MASHED UP TATERS. (What a great meal that was)

That's all in the works right here, right now on AROUND THE KITCHEN.

P.O.T.U.S. 22 & 24 Grover Cleveland

I think the president is waiting on a 'left over.'

That's all for now, we'll see you next time.

God Speed, Mother Nature.

VALERIE'S MEATBALLS AND SPAGHETTI

 WELCOME back to 'Let's Cook' where we teach the simple things in life. Things that we can enjoy. It's called FOOD. 

And I get to confess that I am having an affair !!

Yes, I am in love with Valeri Bertinelli.

Have been since One Day At a Time

Wasn't she the cutest thing ??

That character reminds me of 'Missy' on Young Sheldon.. You know......attitude.....

Not to mention Valeri in 'Hot in Cleveland'.

As with the other woman I love, Valerie can cook up a storm. We enjoy her cooking show on the Food Network.

But enough about my love life, let's give one of Val's recipes a try.

My dear wife found one of Val's Cook books, and brought it home to me. 

I have been wanting to try a recipe from this book and today's the day !!!

Let's make her Sketti and Meatballs.

WARNING: This recipe takes a lot of PREP time. May not be suitable for a weeknight.

INGREDIANTS 

1 LB Ground Beef

1 LB Ground Pork

2 Eggs, lightly beaten

1 CUP Italian style ground bread crumbs

10 Cloves of Garlic, half pressed, the other half sliced

1 ½ CUPS finely grated Pecorino Romano cheese (we used Parm.)

1 ¼ tsp kosher Salt

Finely ground Black Pepper

½ CUP EVOO

1 Yellow Onion, finely chopped

1 CUP Dry White Wine

2 Cans Strained Tomato's (26.5 oz each)

¼ tsp Dried Oregano

15 Fresh Basil Leaves cut into strips (You can sub 1 large cube pesto)

Fresh Basil Leaves for garnish

Balsamic Vinegar (Optional)

1 LB Spaghetti of your choice (she called for 2 lbs to feed 12 people. I plan to freeze any excess sauce for later use)

Combine Beef, Pork, Eggs, Bread Crumbs, Pressed Garlic, ¼ Cup of the Cheese, ½ tsp of salt, and the Pepper to taste in a large bowl.

Using your hands, thoroughly mix the ingredients together until evenly incorporated.

Roll into Meatballs slightly larger than a golf ball. Set them aside on a baking sheet as you roll them.

A small scoop makes this process easy

Heat the oil over medium heat in a large Dutch Oven until it “shimmers.”

Working in batches, and not crowding the pan, sauté the meatballs turning frequently until browned on all sides. (About 5 minutes) Using a slotted spoon, transfer the meatballs onto a second baking sheet.

Reduce the heat to medium low add the onions to the pan, and sauté until fragrant. (about 2 minutes)

Add the sliced garlic, stir and cook for another minute. Add the wine, increase the heat and bring to a boil, then reduce the heat and simmer for 2 minutes.

Add the tomatoes, oregano, 4 of the Basil (or Pesto) leaves, the remaining ¾ tsp of salt, and the meatballs, along with any juice that accumulated from the meatballs.

Valerie calls for 1 cup of Cheese to be put on top when served. We don't like the smell so we put the cheese into the sauce while it cooked

Simmer, partially covered until the flavors all come together (about 1 hour 20 minutes)

Time for a refreshing adult beverage.

And a puppy fix.

  P.O.T.U.S. 22 & 24 Grover Cleveland

Taste and adjust the seasonings. If additional brightness is needed add some vinegar. For sweetness add some sugar, and for deeper tomato taste, add some salt.

Skim off some of the fat from the top.

Meanwhile, cook the spaghetti according to their directions.

Drain and serve with Basil strips and extra cheese if you like (I don't) (Penny does)

The picture does not convey how good this was. (Right below Penny's version)

The meatballs were nice and meaty.

(Full disclosure. We did not have any PORK in the freezer, so I used sausage instead.) 

It was a great dinner with PLENTY of left-overs. And it was well worth the extra prep time.

So there you go, another great meal from the kitchen of 'Let's Cook'.

Hope you try it. You will thank me later.

Coming up next time on 'Let's Cook'. We took a trip to the Old West and went out on a cattle drive. We got hungry so we went to the Chuck Wagon and feasted on "Lemon Morning Cake." That's next on 'Let's Cook.'

God Speed, Mother Nature.......

Live Long and Prosper