This is as live as it gets! We just got home from a wonderfully relaxing trip to Gettysburg and have finished unpacking. This is the point where Dustin picks up the phone and I call out my favorite pizza toppings! Not this time! I had a few things that had been left in the fridge and had about 3 minutes left until they expired! Here’s what I came up with… Continue reading
Category Archives: Steak
Eating steak cooked at medium or medium rare is easier to digest!
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Thanks to mom and dad, it was time to break in a brand new charcoal grill! A sacred event, I kissed the fire hot grill with farm fresh fillet mignon from the local farmers market. Served on a bed of greens and grilled asparagus, it was topped with garlic goat cheese. The goats are frolicking in a nearby farm, and so I thank them for a wonderfully rich, creamy cheese! I do very little to the steak… Salt pepper and a good sear is all they need!
This post should really just be called “Vehicles for Tzatziki Sauce”! A blend of Greek yogurt, finely diced cucumber, mint, garlic and salt, a little olive oil and red wine vinegar and you’ve got the most amazing sauce! That being said, let’s move onto its vehicle! I started by sifting a cup of flour and adding a pinch of smoked sea salt, cumin seeds and fennel seeds. I then added water, tablespoon by tablespoon until I had a bread dough. I flattened the dough (pinching off 2 inch sized balls) with my hands and placed in a 375 degree oven for about 3 minutes per side. Voila, home made flat bread! (Don’t leave it in too long, or you’ll get, voila, crackers!) I topped the flat bread with some cooked strips of beef, sauteed bell pepper and onion and topped with that oh so special sauce! One of my faster meals, I have to say, and will easily become a staple!
Some cultures use it to end a meal, some use it to start a meal and others eat salad as their meal! Last week I was so busy with work that I needed some quick fixes for dinner and I looked no further than our leafy friend, the salad. The real star of the first night was a baked potato with greek yogurt, turkey bacon, chives and crushed red pepper flakes. Around the potato perimeter, I sprinkled mixed greens and topped with thinly sliced roma tomatoes, blood orange segments and wonton noodles. I then drizzled with good olive oil and PRESTO! Dinner is served! SO easy and so good! OH WAIT! Did I mention the potato was stuffed with grated aged swiss cheese as well? Well, it was.
On the second night, it was an awkward 80 degree April evening so I turned to my grill. I quickly grilled a New York Strip steak with nothing more than salt and pepper. While I was letting it rest, I got out my greens and tossed with olive oil and aged balsamic vinegar. I added some dried cherries and my beloved wonton noodles. I topped with slivers of the steak and crumbled aged goat cheese. Again, easy, yet satisfying!
I refuse to let salad be that thing at the beginning of a meal that is a throw away! If a side, it should only enhance the courses to come, and if intended as a meal, I should leave satisfied. Salads are an easy way to touch all quadrants of your palette. It should be a balance of salty, sweet, tangy, bitter and savory.