Category Archives: Meat

Rib-Eye Steak with Balsamic Reduction and a Salt-Baked Potato

Rib-eye Steak with a Balsamic Reduction and a Salt-Baked Potato

 

We experienced another rainy day recently here in Northeast.  Desperately looking for something to do with the kids that wasn’t going to cost any money, my lovely, brilliant Wife, said, “Go to the library”.  Okay, I’ll get Thing One some new books  that she’ll be bored with by the time they’re due back.  Upon entering the library, the first thing that I saw was a cookbook. 

Rib-eye Steak Sizzling in the heavy skillet

 

Doh!  Why haven’t I thought about this before?  Tired of the same old cookbooks?  Go to the LIBRARY!  I was able to checkout a copy of Gourmet Today edited by Ruth Reichl.  I opened it and the first recipe in the “Beef, Veal, Pork, and Lamb” chapter was for the very piece of meat that I had thawing in the fridge (and had nothing planned for). 

Salt Crusted Potatoes Ready for the Oven

 

Do you know the phrase, “KISS”?  Keep It Simple Silly.  Simple is good.  Simple is easy.  Simple is, well, simple.  That is exactly what this recipe is.    The steak is simple; cook, flip, cook, remove, add balsamic vinegar and reduce.  Simple right?  The potatoes are simple; coat with egg white, roll in salt, and bake.  Simple right?  The meal itself is simply delicious. 

Balsamic Reduction getting the Butter business

 

Rib-Eye Steak with Balsamic Reduction and a Salt Baked Potato 

Adapted from Gourmet Today 

Ingredients: 

1 bone-in rib-eye steak, about 1 inch thick 

freshly ground black pepper 

Kosher salt 

2 tbls butter 

1 tbls safflower oil (or vegetable oil) 

1/4 cup balsamic vinegar 

To Make: 

Pat steak dry.  Generously sprinkle with kosher salt and freshly ground black pepper both sides of the meat.  Heat a 12″ heavy skillet over medium-high heat.  Add 1 tablespoon of butter and the tablespoon of safflower oil.  Cook the steak for 5 minutes a side and let rest 5 minutes.  With the bone-in steak, 5 minutes a side will produce a nice rare steak.  If you like your steak more done, add a minute or two per side.  

While the steak is resting, pour off the fat from the pan and de-glaze with the balsamic vinegar.  Stir the balsamic vinegar, scraping up the flavor bits on the bottom of the pan, until the volume is reduced by half, about 3-4 minutes.  Remove from the heat and stir in the last tablespoon of butter.  By the time your reduction is ready, the steak will be nicely rested. 

Salt-Baked Potatoes 

Adapted from Gourmet Today 

Ingredients: 

2 russet (baking) potatoes 

1 large egg white, lightly beaten 

1/4 cup Kosher salt 

Put a rack in the middle of  oven and preheat to 425F.  Prick each potato in several places with a fork.  Coat potatoes with egg white, then role in the salt to completely crust.  Put potatoes in a shallow baking pan and bake until tender when pierced with a sharp knife, about 1 hour.  

To Serve: 

Rub off as much salt as desired from the potatoes and serve with the skins on.  Drizzle the balsamic glaze over the steak (and potatoes if you want)… or lick it directly from the bowl.  We promise we won’t tell.  It is that good.  Serves 2 (plus a small child or two).

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Filed under Dinner, Meat, Recipes, Side Dish

“Juicy Lucy” Burgers

Juicy Lucy Burger

When we are sitting around in the evening, after Thing 1 and 2 have gone to bed, we often find ourselves watching television shows about food.  While daytime food TV is usually about cooking, nighttime seems to be more about competition.  Who can cook the best food under time pressure?  Can that guy really eat 7 lbs of beef in under 2o minutes? 

Assembling the burgers

One evening, while watching Man vs. Food, we saw a yummy looking burger called the Juicy Lucy.  Instead of topping a hamburger with cheese, the Juicy Lucy has a slice of cheese sandwiched between two thin burger patties.  We were intrigued.  Cheeseburgers are generally awesome, but put the cheese inside the burger so when you bite into it, you get a mouthful of molten cheese, sign me up. 

Ready to cook

There isn’t much of a recipe here, more of a technique.  Basically, you take really thin hamburger patties and crimp them together around some cheese.  Cook them however you like and bam, you have a delicious cheesy burger.

Fry 'em up

Juicy Lucy Burgers

Ingredients:

1 lb ground beef

1 tablespoon Worcestershire Sauce

1 clove garlic, minced

salt and pepper to taste

4 oz colby jack cheese, thinly sliced

To Make:

In a medium bowl, thoroughly mix together the ground beef, Worcestershire sauce, garlic, salt, and pepper.  Divide the beef into eight equal portions.  Using your hands, form each portion into a very thin pattie.  Top four of the patties with about one ounce of the thinly sliced cheese.  Place the cheese in the center of the pattie, leaving an edge all around.    Top with the remaining four patties.  Using your fingers, tightly crimp the stacked hamburger patties together, sealing the cheese inside.

Cook ’em the way that you like ’em…. grill, broil, pan fry, your choice.  

To Serve:

 Top them with whatever suits your fancy or enjoy them as is.  As far as we are concerned, anything goes when it comes to burgers.  Makes 4, 1/4 lb burgers.

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Spaghetti Carbonara

Spaghetti Carbonara

Alex, I’ll take Bacon for $1,000. 

A:  Bacon is a key component to this traditional Roman spaghetti-based meal. 

Q:  What is Spaghetti Carbonara? 

Tonight's starting lineup

I have this very simple cookbook that my Mother gave me when I moved out of the house.  It’s great really; straight forward recipes, nothing complicated, and basic enough that typically I have all the ingredients that I need on hand.  Also, it’s short and focused enough that I can lazily flip through a section to see what strikes my fancy and then make it for dinner that night.  I came across this Spaghetti Cabonara and it struck my fancy.  I had been saving my CSA bacon for something special and this was it.  The best part is that the whole meal comes together quickly with minimal fuss.  Perfect for a weeknight dinner.

Stirring the eggs while piping hot

Spaghetti Carbonara

Adapted from Clueless In the Kitchen by Evelyn Raab 

Ingredients:

8 oz whole wheat spaghetti 

1 large egg and 1 large egg yolk 

4 oz pecorino cheese, finely shredded 

6 slices bacon 

To Make: 

Bring a large pot of water to a rolling boil to cook the pasta. 

While the spaghetti is cooking, fry the bacon until crisp in a large skillet.  Remove the bacon and chop up into crumbles.  Set aside.  Drain all but about 2 tbls of the bacon fat from the skillet 

Beat the egg and the egg yolk and grate cheese.  Set aside 

When the spaghetti is fully cooked, drain, do not rinse it, and pour it into the skillet where the bacon was cooked. 

Immediately add in the cooked bacon and pour in the raw beaten eggs with the shredded cheese to the skillet with the piping hot spaghetti.  Stir to even coat the spaghetti.  The hot spaghetti will cook the raw eggs and transform the mixture into a rich and creamy sauce.

To Serve: 

Best eaten right away!  Season with salt and pepper to taste and garnish with any fresh herbs that suit your fancy.  Serves two as a main course or four as a side dish.

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Filed under CSA Talk, Dinner, Eggs, Meat, Pasta, Recipes

Curried Ginger-Lime Chicken Salad

Curried Ginger-Lime Chicken Salad

We brined and roasted up a couple of chickens the other night… we like to do that sort of thing in big batches.  We ate part of one chicken for dinner, which left us a lot of extra chicken in the refrigerator.  Whenever we have left over chicken, I like to make this chicken salad.  It is simple and quick to put together and tastes really delicious.

Strips of celery

The mayonnaise-yogurt base is creamy and tangy and is spiked with grated fresh ginger, lime juice, and a hint of curry powder.  Throw in some minced garlic and shallot and then toss your previously roasted chicken.  Pile the whole thing on a tangle of thinly sliced strips of celery for crunch and you have a lovely light meal that would be perfect for lunch with friends, or for yourself.

Making the dressing

Curry Ginger-Lime Chicken Salad

Adapted from Better Homes and Gardens Cooking for Two

Ingredients:

1 1/2 cups cooked chicken, shredded

2 tbls mayonnaise

2 tbls plain yogurt (whole milk is best, low fat is okay)

1 tbls freshly squeezed lime juice

1/4 tsp curry powder

1 small clove of garlic, minced

1 small shallot, minced (substitute 1 tbls minced red onion if desired)

1 tsp grated fresh ginger

4 small stalks of celery

Salt and pepper to taste

Lime zest (optional)

To Make:

Using a vegetable peeler, shave thin strips of the celery stalks.  Place 2 shaved celery stalks on each plate and set aside.

In a medium bowl, mix the mayonnaise, yogurt, lime juice, curry powder, minced garlic and shallot, and grated ginger until well combined.  Add the cold shredded chicken and mix until the chicken is coated with the dressing.  Refrigerate for 1 hour to meld the flavors (if desired).  Taste and sprinkle with salt and pepper as desired.

To Serve:

Place half the chicken on top of the celery strips and garnish with lime zest.  Serves two for lunch but is easily doubled or tripled if you want to make a larger batch.  This also keeps nicely in the refrigerator for a few days.

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Filed under Dinner, Meat, Recipes