1 fish 2 Fish, Old Fish New Fish

What is this!? A post!? An update!? It can’t be!

Yes, we’re back; hopefully, to stay. The Culinary Conquistadors have returned with their same mission, their same quest to explore and conquer the foodie unknown, and their same penchant for dirtying six pots to cook one potato.

I understand your incredulity. Our disappearances have been long and many, and our promises of return empty and impotent. However, now that Lukas and I have both graduated (sorry for the wait on that one, Mom and Dad) and have started serious careers, hopefully things will be stable enough for us to start making regular updates again.

So please, noble follower, take this humble offering as a sign of our penance.

Now, Lukas and I have been planning some type of grand seafood adventure for quite a while now. Mostly this planning involved the following text messages:

D: “Yo, I bought tuna steaks at Heinen’s.”
L: “Yo, I’m out of town.”
-Or-
L: “Hey. Want to make those tuna steak’s tonight?”
D: “Tht’s whaat se sed.”
L: “What?”
D: “Ihave t goto bd.”

Eventually, however, my sobriety and Luke’s schedule finally lined up, and we set about making our Ginger and Jalapeno Glaze Yellow Fin Tuna. Albeit, with a special guest…

This Guy

That thing up there with the under bite, is a barramundi, a fresh-ish (it breeds in salty estuaries) water fish common to Australia and Southern Asia. Internationally, it’s known more commonly as Asian Seabass, unless you’re in Thailand, where the fish is known as Pla Krapong (snicker). Similar in taste to perch, barramundi is a staple in Australian seafood, even being called the “quintessential” table fish by some food experts. Our barramundi came from a farm in the US, but that doesn’t mean that it was low quality! If you’ll indulge me for a brief moment, as a cooking blog, the Culinary Conquistadors are committed not just to recipes but to food itself, and the farms, rivers, and oceans that bring it to us. Hence, I would like to make a brief plug for farm-raised seafood. It’s a foolish mistake to associate “farm-raised” with “poor quality” and “bad taste.” Not only can many hardy fish such tilapia, trout, and yes, barramundi, be farm-raised with great taste and quality, it can be done so with minimal impact to the environment. Don’t be afraid to try farm-raised fish, you might be pleasantly surprised, and you’ll be doing your part to end overfishing of our seas and rivers. For a list of ocean-friendly fish available, check out this link to the New Enlgand Aquarium: http://www.neaq.org/conservation_and_research/projects/fisheries_bycatch_aquaculture/sustainable_fisheries/celebrate_seafood/ocean-friendly_seafood/species/index.php.

Okay, enough soapboxing, on to the cooking. Tonight we had three things to prepare: our Ginger and Jalapeno Glaze Yellow Fin Tuna, Rosemary and Lemon Baked Barramundi, and the Summer Fruit and Gorgonzola Salad. Be warned, that almost everything in today’s entry cooks pretty fast, so don’t expect much down time if you do it the same way we did.

So, for your tuna, you’re going to need to gather the following:
½ Jalapeno
1 tblspoon Ginger (grated)
1 Clove Garlic (chopped)
2 Limes (juiced)
2 tablespoons soy sauce
Pinch Sugar
¼ cup Extra Virgin Olive Oil
Sea Salt/Black Pepper
Yellowfin (Ahi) or Albacore Tuna (Around a pound for this recipe); Sliced into serving size steaks

So first things first, making the glaze. Thinly slice the jalapeno (you can remove the seeds and membrane if you want to keep it milder) and combine it with the lime juice, garlic, soy sauce, sugar, some salt and pepper, oil, and ginger. Fresh ginger is best for this: simply scrape off the skin with a potato peeler and use a very fine cheese grater. If you like, a handful of chopped, fresh cilantro wouldn’t be out of place here.

Next, heat about a tablespoon of oil in a frying pan on high. Liberally salt and pepper the tuna, and toss it in. Sear the tuna steaks for about 30 seconds a side, so that a very thin crispy, crust forms, but the middle is still very rare. As you’re searing the steaks, pour in about half of the glaze mixture. After cooking, remove from heat and pour on the rest of the sauce. Garnish with parsley or avocado if you want your friends and family to think that you’re artisanal, or maybe just from California.
Easy right?

The Barramundi proved a little more difficult for us. First off, I had no idea he was coming to the party. Secondly, instead of coming in a reddish, personality-less chunk, like the tuna, our barramundi came with a face.

First, defacing the fish. While it’s not entirely necessary to remove the head of a barramundi, when you have a pack of elementary school girls milling about, the comedic value is not to be wasted. After fiddling around with 5 or 6 different knives, we finally found one sharp enough to work.

We then set about debating whether to hack the fish head off with one almighty whack, or try to finesse it off with our meager skill. Finally, the internet was consulted, and we learned that the best way to remove a barramundi head is to slide the knife behind the skull, near the gills, cutting towards the front of the fish.

Head removed: Check
Children Disgusted: Double Check

The barramundi was prepared in a pretty standard way. We laid the now headless fish on wax paper in a glass baking pan, scored the sides three times, and drizzled it with extra virgin olive oil. We stuffed the scores with rosemary, liberally salt-and-peppered (should that be one word?) the whole thing and slid it into the oven to bake. After baking, the flesh and scales can be peeled off easily.

Summer Fruit and Gorgonzola Salad
This salad has the great qualities of being easy to make while still being a little exotic.
First, we gathered up the following:
Gorgonzola (room temp to soften)
2 pears (Bartlett? The brown ones.)
Dried Cranberries
Slivered Almonds
Spring Mix (Up, Up, Down, Down, Left, Right, Left, Right, Start…Congrats, you’ve unlocked easy salad mode.)

Preheat your grille, and then rinse out your lettuce and toss it with the cranberries and the almonds. If you have helpers, have them do this while you half the pears lengthwise and dig out the cores. Stuff the cavities liberally with gorgonzola. Take them over to your grille and grill them cheese down for about 30 seconds. This will soften the cheese and hopefully put beautiful grill lines on the pears (if you have a working grill, that is), while adding a little bit of a smoky flavor to the whole thing. Pull them off, and at them to the top off your salad, or serve them by themselves alongside. If you have any balsamic syrup, you wouldn’t be amiss to drizzle a little on.

And there you are. You have officially conquered the seas. At least one of us is impressed.

PS: I am incredibly inept with this whole computer thing. Look for more pictures to be added later.

Mission Success...for Me at Least

Part 1:

Phew...I made it back. I wasn't sure if I would, what with all the snow, but here I am. Kraig. Your guest rambler.

Some of you may be thinking, "Why are they letting him back, he didn't even say how to make the bread in the last post? He basically said just throw stuff together?"

Well who asked for your opinion anyway....But you are right. I was just testing to see who was paying attention. But when it comes down to it, I feel like all cooking ever is simply throwing stuff together and hoping it turns out OK.

So for those whining about the last post I hope this helps--Inventory for "Irish" Soda Bread:

-Oil or cooking spray for the baking sheet

-3.5 cups of flour, 0.5 cup uncooked oatmeal, 1 tsp salt, 1 tsp baking powder, 1 tsp baking soda

-8 ounces sour cream, 0.75 cup skim milk, 3 tbsp sugar (mix together separately, then combine with above mixture)

-5 tbsp melted butter (4 for the mixture, 1 to be brushed on top of the bread before putting it in the oven

Now, on to bigger and better things (or so I thought)

Cheddar Cheese Soup-aka. Onion Soup (and some Cheese)

This part of the recipe didn't start out very well for me right from the start.

"Peel two onions and cut into thin slices."

Peel an onion? I know you can peel a banana. Or even peel an apple or orange. But I didn't know you could peel an onion. The only think I knew about onions was that I asked for them to be held when I order a sandwich and I pick them off of my salad.

The problems started even earlier when I was buying the onions. There is more than one kind of onion! Who makes all of these things up anyway? Isn't one type of onion too much? Needless to say I bought two purplish things under a sign that read, "onions."

I didn't know where to start with peeling this thing, so I attacked it like a corn husk. That worked for a bit, but when I got off what I thought was the husk it was still purple. So I decided I should probably peel that off too. I mean everything else looks different after you peel it.

Apparently that's not the case with onions.

So the onions are now more or less peeled (less would be my guess). I sliced them up the best I could (smaller I think is better), decided two full onions was way too much (and too much work), and went ahead and moved on to the next step.

Next, I took 0.25 cup of butter and melted that in a large saucepan. I think it was a saucepan; it could've been a pot, but definitely wasn't a kettle. Anyway, you throw the cut up onions into the saucepan, stir occasionally, and do this over medium heat until the onions are translucent (15-20 min).

Then, it's a bunch of steps in a row so be ready. 0.3333333 (rounded of course) cup of flour added in and stirred constantly for 1 min. Follow that by stirring in 2.5 cups water, 1 vegetable bouillon cube (which I was very sad to find out is not the same as bullion), and 2.5 cups of milk. Bring the mixture to a boil.

After that, season with salt and pepper and simmer over low heat, stirring frequently for 5 min.

At this point I have a few more problems with the recipe. First, what does season mean? Is that a unit of measurement? How much salt and pepper is in a season? Do you pour salt and pepper in until the spring thaw rolls around? I don't like how recipes aren't exact. Tell me how much salt to put in, what temperature medium heat is, and what kind of onion to get. Some people may like the art of cooking, but for those of us who are cooking challenged, we need to be told what to do.

Second, for Cheddar Cheese soup, there is a large amount of cheese that is not in the recipe. But don't fret; that's coming up next.

Remove the saucepan from the heat and mix in 2 heaping cups of grated cheddar cheese (I added the heaping part), stirring until it is completely melted.

Done, and all I smell is onion.

At this point the bread should also be done (you should start making the soup just as you put the bread in the oven). Wait until the bread cools before cutting, or the piece will just crumble apart. Then serve immediately with the soup. It will feed about 4-6 people, depending on the level of hunger of course.

Not to brag, but it was pretty darn good. The soup was a bit too oniony for my taste, but still good. I paired this with a Hofbräu Oktoberfestbier, which was good, but I think a fuller fall beer would go very well with it.

Looking back on this whole experience, I'm glad I tried something new and it does make me want to make this again and "fix" the soup. For hating cooking, this was pretty fun. So thank you Culinary Conquistadors for the encouragement to vanquish some vittles. Keep cooking! (I'll try to stay out of the kitchen, for everyone's protection)

"I'm making....TOAST!" Not really though...

Part 2:

Haha! I tricked them. They are letting me post on their cooking blog "Culinary Conquistadors" and, most of the time, I'm usually getting conquistadored by the culinary.

To introduce myself (the guest blogger) to this world of cooking blogs, I'm Kraig (aka Draig or Reiberger) and the one thing you need to know about me is: I don't cook (I actually fancy myself a photgrapher; check out my blog at Id Est)

For me, preparing a gourmet meal is making a grilled cheese sandwich. I didn't make scrambled eggs for the first time until I was 23. Yes, I know it's embarrassing, but when it comes down to it I don't cook because it takes too long. When I start thinking about food, it's already too late to start cooking. I want food now.

So as far as cooking goes, I'm the microwave master. "Why am I posting on this site?" you ask. Well, I'm living on my own now, I've cut meat out of my diet, and, believe it or not, I'm starting to get sick of pasta and peanut butter and jelly. My hand has been forced, so the following is my feeble attempt at cooking something new. (It turned out to not take too long, was kind of easy, and tasted good.)

Cheddar Cheese Soup with Irish Soda Bread

-or-

Misnomer Bread with Onion Soup (and some Cheese)

This comes out of my vegetarian cook book, and I vastly underestimated it's difficulty (meaning it had more than three steps).

Supposedly, this is how they are made (I don't understand cooking, so this is my interpretation of the cookbook): First, you need to be hungry (and not Hungary, there was some initial confusion about this) because without this there is no drive to make food. Next, you buy lots of items that have never been in your house before (i.e., flour, sugar, baking soda) and will likely never be used again.

As a side note, who knew that there was baking soda and baking powder?! I was also very worried about using baking powder in food. I thought it was only used to make small volcanoes explode and absorb smelly refrigerator smells.

Anyways, the first few steps were easy (and actually, making the bread was surprisingly very easy); throw some flour, uncooked oatmeal, salt, baking powder, and baking soda into a mixing bowl. People typically use mixing bowls, so I'm told, but a large tupperware container works just fine for people who don't have "real" cooking tools...utensils...whatever. Then, in another mixing bowl (i.e. cooking ware container that has never been used before) you put sour cream, skim milk, sugar, and melted butter.

The final step for the bread is to mix the two bowls together. The easiest way to mix it (read the only way I could mix it due to lack of "equipment") is to use your hands. Pour the sour cream mixture over the flour mixture and knead it with your hands. It is really sticky and you will know when it is mixed when all the flour is in the mixture and doesn't stick to your hands as much (it will still stick a lot). You should be able to put it into a cohesive shape. This then goes on to a baking sheet that is lightly coated with oil or cooking spray. (Note: Do this before mixing the bread with your hands or your cooking spray will have stuff all over it. I speak from experience.)

The bread should be put on the baking sheet in a mounded circle about 8 inches in diameter and put in an oven preheated to 375 degrees.

I was absolutely amazed to look in the oven, after 40-45 minutes or until it browns, and see something that resembled bread.

Thus concludes Part Two of our story. Stay tuned for scenes from the next post...

As a bit of an explanation for my title of the recipe: the first part of the cooking process is making the bread, even though it's the second part of the name. As my teachers taught me, the introduction should always follow the order of the story, therefore, I put the bread first in my title. Second, Irish Soda Bread is not Irish. The Native Americans invented it.

...Tune in to the next post for...

"...ONIONS!!!!"..."OMG! I'm making soup."

Chili Lime Beef Wraps: A Tale of Love, Loss, and Excuses

Looking at our blog from time to time and calculating the number of days that pass between entries sometimes, I could see how you would think we are lazy and never live up to our promises.

I could see that.

I could see it because, for the most part, you'd be right. A very successful, well-loved businessman in Cleveland, Umberto Fideli, once told me, "Always underpromise and overdeliver." He was speaking to a group of us on the topic of networking at a PR firm at which I was formerly employed. Mr. Fideli is someone that I greatly admire, and I took his words to heart. Why then, do we say that we'll do one thing on this blog and often do another? Well, for a few reasons.

First and foremost, you may have figured out at this point that I am in many ways the "captain" of this blog, having started it and, for the most part, having managed it over the course of its existence. I am not the most entertaining writer and I am not the best cook, but part of running something is knowing when to recruit people more talented than yourself. All of this being said, I get fanciful ideas about how to improve the blog from time to time, and in my zeal I share these ideas with you via blog posts. In my excitement, I often talk to Matty and Deering about how we could pump out more posts, try new recipes, improve our social media presence, and generally kick a bit more ass around here. They nod, say something along the lines of, "sounds good, man", and then go about their lives.

I do not fault my compatriots for being busy people, but the fact of the matter is that we are a bit too disorganized and generally tied-up to get a lot of stuff done around here. It isn't that we don't try - take the subject of this post, for instance. Matty, Britta, and I made "chili lime beef wraps" about a month ago, had a great time making them, and they even tasted pretty darn good. We had our girlfriends over for dinner while we made the wraps; it was a lot of fun. When it was all over, I talked to Matty and asked him to write up the post on the wraps and he agreed to. Here we are a month later now, the recipe has been lost (it was on one of those recipe cards you find around Heinen's or any other grocery store), and he never got around to writing the post.

The chili lime beef wraps were not the first casualty of our forgetfulness... We have made dishes before, some very intricate, expensive ones, even (especially when Deering is involved because he knows what he is doing more than we brothers do); we just forget to write up the posts, lose recipes, or can't recall details until it is too late to rectify the situation.

If you are reading this far and are thinking to yourself, "Boy, this is the longest excuse I've read all day", I feel for you. I'll cut out my ramblings soon enough; I just want to let you guys all know how things work around here. We haven't been fair to our readers, we haven't undertaken enough culinary projects, and we haven't got our crap together as far as organization is concerned. I'll ask that my fellow Conquistadors sign off on this post so that it is not simply one more "pseudo-promise" that we're going to go back on.

I am going to dedicate more time to making sure that this blog is something that I can be proud of at all times.

I know that blogging (at least for the vast majority of people) is about fun, and I intend to keep it that way. This isn't going to become work, but I still want to treat it with respect. I don't see us getting back any of the posts that we've "lost" in the past, but I also don't intend to let any more slip through the cracks. Conquistadors are adventurers, and sometimes you take a wrong turn or fall in a pit of quicksand/snakes/Alamo Soup. You gotta know how to learn from your mistakes and press on, more savvy than you started out.


Fall is a ballin' season and there are a lot of fun recipes (and beer pairings) to go along with it. Let's make the most of it and enjoy the culinary landscape this autumn, together.

Trudging Tacos

"Matty, are we Conquistadors or are we NORMAL people who think ideas through before rushing headlong into things?!"


"... You're right... I'll open the re-fried beans."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Thus the operation began.


I know that we said we were abandoning "The Best of School Lunch Week" as it was shaping up to be quite deleterious to our health. I do not deny  making these comments (which would be stupid, as they are easily found below this post). We almost were able to walk away, but it was turned out to be too difficult to quell our excitement over one of the items on the proposed list: WALKING TACOS.

Walking tacos are a young child's dream: a food that is crunchy, fattening, delicious, AND is ambulatory!* C'mon, where does putting a wad of meat, cheese, and lettuce in a bag of Doritos** NOT get fun?*** For one reason or another, the state has taken it's dear time cracking down on this old classic; I expect, however, that we'll see walking tacos disappearing off lunch menus soon enough. In anticipation of their imminent departure, let us once more pay our tributes to this simple, saturated snack.
*We have not directly witnessed the tacos walking to-date, but are assured that they do when you aren't looking. **I have also been informed that Fritos are sometimes used as a substitute for Doritos. This is inexcusable and is, I hypothesize, one of those crazy "Indiana" things you hear about on the news all the time. Can't take those people anywhere.***Yes, I am abusing my right to utilize subscripts. Eating walking tacos gets "not fun" when you are suddenly the only kid in gym class who has to sit out of that Star Wars game with the scooters and foam balls because your chubby rear won't fit on one. I can think of no worse punishment, personally.

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HOW TO MAKE 'EM


Walking tacos are simple beasts to construct.


1. Get Doritos. Generally the small, individual packs are best, but if you want to save a few $ you can get a big bag and just eat off a plate instead of out of the bag. The taste will be the same, but the feeling of endeavoring toward something stupid that brings back such fond memories of childhood (e.g., digging in a tiny bag with a fork for something that a fork really can't pick up to begin with) may be entirely lost on you.

2. You'll want about 1lb. of ground beef or turkey for 6 individual bags of Doritos. I hadn't used turkey until today, but it is a bit healthier than the beef. Yes, yes, I know it's like shooting a wildfire with a Super Soaker and is hardly going to make a difference in a dish like this, but its a self-confidence boost. Brown the meat like you would any other time: put some oil in a skillet, add some chopped onions and maybe a bit of crushed garlic, and let the meat cook through as you poke at it now and then with a spatula. Add a packet of taco seasoning; any brand will do. The whole process shouldn't take much more than 10 minutes.


3. Either buy shredded cheddar cheese or do what we did: buy a big block of it and shred it yourself. Decide how much you'd want on a normal taco and translate that to the walking tacos. 


4. Again, either buy shredded lettuce or a head of lettuce to shred yourself. If you are like us and make a trip to Giant Eagle only to realize that they DO NOT SELL HEADS OF LETTUCE despite months a work to majorly expand their store and selection, you'll have to get the pre-shredded kind and grimace at how lazy you feel.


5. Add additional ingredients if you feel the need; anything that you would put on tacos. We selected a small can of diced green chilies and re-fried beans this time around. If you use re-fried beans, you'll want to heat them first: we put more oil in a second pan and glopped it all in to achieve this (three-fried beans?).


6. Open up your Doritos bag and slop everything in there. You'll feel very little like a foodie and very much like a proud armchair quarterback, but that's just the nature of the "dish".


7. Enjoy, overlooking feelings of guilt by assuring yourself you won't try this again for at least a year.

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Walking tacos are very, very hard to screw up and thus saying, "they were good" seems almost unnecessary. The re-fried beans and chilies were a new addition for me, but that worked out pretty well too. If you're ever looking for something resembling homemade Taco Bell but can't wrangle up legitimate taco shells, this one may be for you. If you've never tried a walking taco, I suggest you do it once... just don't expect to run into them on many non-county fair menus.


If you detect a lack of enthusiasm on my part, it's not your imagination. Walking tacos DO taste delicious and bring back fond childhood memories for sure... I guess I have just come a long way since then. I've been doing my best to be working out, drinking lots of water and eating semi-healthily recently, so it is tough to eat something that just feels bad for me. Matty will probably read this and tell me to suck it up and enjoy things... he certainly enjoyed his share of the eats tonight. Meh. Consider me a wet blanket and go buy you some Doritos.


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On an unrelated note, we've been very behind around here lately... Deering has been a bit of a phantom shifting between towns, Matty is tied up in a lot of extracurriculars/school stuff and I... well I haven't been as good as I could be either. I am looking forward to getting the team together to talk some Conquistador strategy and make some plans for moving forward. Stay tuned as we progress along those notes. Thanks, as always, for sticking with us this far!

The Fate of "Best of the School Lunch Week"

We, the Conquistadors, have made a number of questionable decisions in the past... as many of you well know. For those who don't know, watch the video on the Chicken Crab Valentine post.

Among our iffy choices, I would like to rank our most recent idea, "Best of the School Lunch Week". When we came up with the idea, we were excited. After all, there were certain items from a school lunch menu that every child, at least in our generation, should recall savoring. What we also have realized after our first entry is why our nation's school children are probably so obese.

Our proposed entries would have gone something like this:

1. Meatball subs - Meatballs, marinara sauce, and cheese in a bun
2. Walking tacos - Ground beef, cheese and lettuce in a bag of Doritos
3. Pizza - I think you know what this is. We actually made it too - gruyere, blue, cheddar, and mozzarella cheese, chicken and pepperoni pizza to be exact
4. Italian dunkers - Breadsticks covered in cheese, dipped in marinara sauce
5. Footlong hot dogs - Hot dogs that are roughly a foot long.

As we analyzed this list we realized that it may be delicious, but certainly wouldn't do much to help us establish a sightly waistline. Meat of questionable fortitude? Check. Lots of carbohydrates? Check. Artery numbing cheese? Definitely.

We called off "Operation: School Lunch" in the best interest of healthy eating after a bit of deliberation, but thought it appropriate to at least give you an idea where we were going with it. I understand that school lunches have changed a bit since my grade school days, or so Matty tells me. When I was in middle and high school, $.50 pop cans and $.75 pop bottles were plentiful, the lunches were tasty but fattening, and things were a bit more lax than they are now. Sound like it happened a while back? Not really... I graduated from high school only five years ago. I'm sure that today's nutritious metamorphosis enveloping schools is for the best, but I am a product of the days when no one seemed to care much about healthy lunches.. and their neglect was delicious.

*************************************************************************

In other news, speaking of Operation: School Lunch, Operation: Iraqi Freedom is over. I'm watching MSNBC right now and just witnessed the last U.S. convoy of combat troops cross out of Iraq into Kuwait. I'm sure a lot of people are breathing a sigh of relief and others are concerned about how things will look without our soldiers... however you look at it,  it's a historic moment.

The Best of the School Lunch Menu, Part I: MEATBALLS! MEATBALLS!! MEATBALLS!!!

Around the time of our triumphant return to Ohio, Luke and I stumbled upon a rather glorious idea; an idea too exciting, heartwarming, and tasty-sounding to pass up.  We also realize that due to our prolonged absence, we managed to miss the anniversary of this fine blog's formation.  We are therefore retroactively declaring a prolonged Conquista-holiday!! And with it, a prolonged theme for the next few entries, similar to our Soup Month! (except we're not sure how long we can milk this thing, so we're not calling it a "month," per se.)

The theme, as you have probably divined from this post's title, is "The Best of the School Lunch Menu."  Surely you remember it*: there you are, sitting in class about to break for lunch. You lean across the desk to your friend and ask if he remembers what's for lunch today. "Uhh, I think it's walking tacos." And just like that, DING! Your day is suddenly that much brighter!
*Note: If you don't remember it, just trust us. It's good stuff.

The first item to be tackled (lovingly) was the humble meatball sub.  In true Conquistador fashion, we happened to find a bag full of precooked meatballs in the freezer, so we got some nice big Italian steak rolls on our next grocery visit.  Most houses usually have some tomato sauce of some kind sitting around (we used an 8oz can); apart from seasoning for your sauce, these three components are really all you need.  I regret that we did not make the meatballs ourselves.  It wouldn't have been difficult, but like I said, we used what we had.

The only part of this creation that really required any "cooking" was the sauce, so that is where we urge you to incorporate your own unique style and choice of seasoning.  It just so happens that our style usually involves Buffalo sauce. With a few pinches of sugar, several shakes of grated parmesan cheese, some ground black pepper and some Italian seasoning, our sauce turned out quite zesty indeed. 

Assembly of this meal probably doesn't need to be explained, but I will do so anyway.  Place some provolone slices in your buns and lightly toast them. (We used a toaster oven on the "keep warm" function.)  Once your sauce has been seasoned and heated, plop a few meatballs in your sauce pot and roll them around until they are nice and coated.  Place the meatballs in your sub(s); our steak rolls held four meatballs each.  Finally, spoon out the sauce that remains onto the meatballs, drenching them in zesty saucy goodness.  Here is a brief overview of our course of action:

1. Heat meatballs.
2. Mix and heat spices and sauce in saucepan.
3. Add a slice of provolone to each sub and lightly toast.
4. Combine.
5. Consume.

As you can see by the expression of sheer euphoria, the subs were quite a success.  We made them in the space of about 20 minutes, and the ingredients were not difficult to come by at all.  I would highly recommend this to anyone to make at any time; it's an exceedingly simple and supremely satisfying meal, and there is even some room for experimentation in the seasoning of the sauce.

Be prepared for the next exciting installment!  Seeing as we are bound by the unbreakable Conquistador Code of Secrecy, we cannot reveal what we're planning for our next venture.  Fortunately, the Code mentions nothing about leaving big obvious hints: