The preparation involved a 2lb Tri-tip roast, 1 package of dried onion soup mix and 1 jar of premium pepperocinis including juice. All this was cooked on high in a crockpot for 2 hours, then low for the rest of the day.
When I got home she remarked that it was far too spicy for the girls to eat, and gave me a sample after cautioning me it might be too hot. Ha, I thought, it can't be that hot ... <gulp> ... yah, a little hot, but delicious! I instantly thought that a little cheese might be really good with it, so I grabbed my little sous chef and headed out to the new artisanal cheese store near our neighborhood, Gouda News.
We grabbed a half pound of Dry Jack, an aged monterey jack cheese, and a healty portion of genuine fresh Buffala Mozzarella. When we got back home dinner was about to be served, but before we ate my little sous chef and I had an impromptu cheese tasting. The Mezzo Secco Dry Jack was excellent, very much a unique artisan cheese portraying a slight nuttiness with a crisp acidity, the Buffala Mozzarella was fabulous, like cow's milk fresh mozzarella but about 3 times as good; my sous chef agreed, you should trust her taste as she knows more about cheese at 2 than I did at 20. As we made our sandwiches, I topped mine with the Buffala Mozzarella and a few chunks of the Mezzo Secco Dry Jack, and finished everything off with what turned out to be the best giardinera I've ever tasted, Delallo Giardinera.
Oh my wife sooo made my day with this meal, perfect, absolutely the best Italian Beef I've ever had, sorry Chicago and thanks Wife of Kindageeky!
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