- Philly Cheesesteak
- Reuben Sandwich
- Pita Pocket Sliders with BBQ Shaved Pork
- Cheese Steak Omelet with Broccoli Rabe and Aged Provolone
- Corned Beef Breakfast Scramble
- Leek and Potato Soup with Linguica
- Teriyaki Pork Stir-Fry with Noodles & Vegetables
- Savory Silver Roll up
- Steak Tostadas
- Linguine with Sausage and Asparagus
- Serves: 4 to 6 People
- 1 tablespoon olive oil
- 2 links Old Neighborhood Linguica, coarsely chopped
- 2 tablespoons butter
- 2 leeks (about 2 cups – chopped)
- 1 to 1¼ lbs Yukon gold potatoes, peeled and diced
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- ½ cup Pinot Grigio
- 1 quart chicken broth , low sodium
- 1 teaspoon fresh thyme leaves chopped
- 1 cup half n half cream
Trim the roots from the leeks and peel off the large outer leaves. With a sharp knife halve the white part of the leaves and plunge into a large bowl of cold water to rinse well. Remove from water and slice into ¼ inch slices.
In a large Dutch oven, heat olive oil , coarsely chop Linguica and sauté until lightly browned. Remove Lingucia and set aside.
Add butter to Linguica rendering and stir until melted. Add leeks to pan with white and black pepper, and cook until leeks are softened, about 5 – 6 minutes.
Add wine to pan and stir with a wooden spoon to mix well and deglaze pan. Add chicken broth, potatoes and fresh herbs and cook for 30 minutes until potatoes are falling apart.
Remove from heat. Using an immersion blender puree soup, leaving some larger pieces depending on your taste.
Add half and half and mix again. Return to low heat and add Lingucia back to the soup stirring well. Heat over low heat until soup is hot 180 F , but not boiling.
Serve in a bread bowl or with fresh sweet bread.