<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3O74HM_1H6bU3ot00" alt="https://img.particlenews.com/image.php?url=3O74HM_1H6bU3ot00" width="1320" height="743" ><p>SYRACUSE, N.Y. — In this week's, "What's on the Menu?", segment on Weekend Today in Central York, viewers learn how to make Bear Trap Sandwich!</p><p>Watch the clip above for step-by-step instructions.</p><p>Matt Read will appear on NBC3 Sunday mornings at 7 a.m. and 9 a.m.!</p><h2>Recipe: </h2><p>Now this is a special sandwich, the type of baddie you can only find in rock-solid joints that know how to hook it up. The recipe is inspired by our buddy Mike Piraino, the proprietor and chef of the mighty Bear Creek in Brewerton. When you roll in there, the people treat ya great, and you get access to some killer meats, dope sauces and all sorts of creative grub. This is more than a chicken-fried steak sandwich (which sounds awesome as is). We wanted to challenge Mike to make a creative spin on a classic sandwich, and one you don't see a lot of. He didn't disappoint. We whipped up our version of a chicken-fried steak, and it lives on some sliced, toasted focaccia, and we tops it with peppery arugula, some creamy goat cheese, and a baller strawberry-lemon vinaigrette, with champagne vinegar, fresh herbs for a great mouthfeel and killer taste. We set the trap for a perfect bite. Get up there and get some.</p><h2>Ingrediants:</h2><ul><li>4 cube steaks (preferably 1/4 lb., if you can’t find ‘em in your grocery story, get some hanger or flat iron steak and beat ‘em good with your mallet)</li><li>1 square loaf/sheet of rosemary garlic focaccia bread (cut into quarters then slice each one like a sandwich bun)</li><li>1 C lemon strawberry mayo (ingredients/directions below)</li><li>2 C olive oil, divided</li><li>3 C neutral oil (like canola)</li><li>1/4- 1/2 Goat cheese</li><li>1/2 lb arugula leaves</li><li>1 C Champagne Strawberry Vinaigrette (ingredients/directions below)</li><li>1/2 C cornstarch for dredge</li><li>1/2 C all-purpose flour for dredge</li><li>1 Tbsp Cajun seasoning for dredge</li><li>1 tsp salt for dredge</li><li>1 tsp pepper for dredge</li><li>1 qt buttermilk for brine</li><li>2 Tbsp pickle juice for brine</li><li>1/2 Tbsp Cajun seasoning for brine</li><li>1 tsp of hot sauce for brine</li><li>1/2 tsp salt for brine for brine</li><li>1 tsp pepper for brine</li></ul><h2>Ingredients for the Champagne Strawberry Vinaigrette and Strawberry Lemon Mayo:</h2><ul><li>1 - 1 1/2 C fresh strawberries, cut (frozen can work in a pinch)</li><li>1 clove peeled garlic</li><li>1 Tbsp chopped shallot</li><li>1/4 C fresh oregano</li><li>Juice of half a lemon</li><li>1/4 C of water if needed</li><li>1/2 C of mayo</li><li>2 tsp dijon mustard</li><li>3 Tbsp champagne vinegar</li><li>2 Tbsp balsamic vinegar</li><li>⅓ C olive oil</li></ul><h2>Directions for the Champagne Strawberry Vinaigrette and Strawberry Lemon Mayo:</h2><ol><li>Put the strawberries, the garlic clove, shallot, oregano, and lemon juice in the blender</li><li>Pulse blender until chunky with some liquid (if not really liquidy, add in the water and blend again)</li><li>Take 1/4 C of the strawberry puree, mix it into your mayo, and set aside</li><li>Add the mustard, champagne and balsamic vinegar and blend again</li><li>Add in olive oil and blend again, set aside</li></ol><h2>Directions:</h2><ol><li>Mix the buttermilk, pickle juice, hot sauce, cajun seasoning, salt and pepper together</li><li>Drop the cube steaks into the marinade for minimum 3 hours (we like overnight)</li><li>Mix the cornstarch, flour, other cajun, salt and pepper, and set aside</li><li>After we’re done marinating, brush olive oil on the sliced sice of the bread, and fry ‘em quick in a pan with olive oil over medium heat, set those aside too</li><li>Heat your oil to 375, and fry each one (1-2 at a time) for 3-5 minutes, until they are golden brown</li><li>Remove ‘em, salt ‘em immediately, and let ‘em rest for 5 minutes</li><li>Cover both of the flat sides of your bread with that mayo</li><li>On the inside of the top piece (or the bottom too, if you like), spread goat cheese across them</li><li>Lay your country fried steak onto the bottom</li><li>Top the steak with the arugula</li><li>Drizzle the vinaigrette onto the arugula</li><li>Top it, and take a bite that a bear would be proud of</li></ol><p>Bonus Tip - When you slice the focaccia, depending on the size you got, you might have some left over. Either fry ‘em in some olive oil in a pan or roast ‘em up for some dope croutons. If you’re looking for just plating this sammy, drop the bread. Last, this vinaigrette is great on anything, including salads.</p></div></body>

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SYRACUSE, N.Y. — In this week's, "What's on the Menu?", segment on Weekend Today in Central York, viewers learn how to make Bear Trap Sandwich!. Watch the clip above for step-by-step instructions. Matt Read will appear on NBC3 Sunday mornings at 7 a.m. and 9 a.m.!. Recipe:. Now this...

What's on the Menu? Bear Trap Sandwich

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SYRACUSE, N.Y. — In this week's, "What's on the Menu?", segment on Weekend Today in Central York, viewers learn how to make Bear Trap Sandwich!. Watch the 

What's on the Menu? Bear Trap Sandwich

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