Today is my roomie's birthday. He is now old. Like, grandpa-old. Like, old on a geological scale. Yes, people, today he turns 70. I am jealous of him because he looks like he's turning 50. Anyway, he wants to go to Outback Steak House tonight. So I'm not cooking (which is nice) but he wants a chain-restaurant steak rather than my cooking (which is a bit insulting). I will take nice over insulting, because nice means less work for me.
To be fair; I am a reasonable amateur cook, but I cannot do a steak like someone who does it day in, day out, with a consistency of meat and griddle that you just don't get at home. I can do an ok steak, but if I wanted a perfectly cooked and great steak, I would head to a steak-house. Plus - no washing up!!
Steak salad: lightly grilled rare steak strips, lettuce, almonds (why not?), cucumber, bacon, cherry tomatoes, some onion for me. Sounds like food, right?
Good old fashioned pot roast, Mom’s recipe, that has been cooking since 6:30am, and I won’t get home till about 8 tonight. Should be super tender.
This was for a very late lunch rather than dinner. I mix a couple of teaspoonfuls of half-fat creme fraiche (half-fat is important for both taste and consistency here), a good chunk of grated Reserve Gruyere (it doesn't work as well with any other cheese I've tried), about 50g (high quality) baked ham sliced into small squares, some parsley and cracked black pepper in a bowl. I spread the mixture on a square of all-butter puff pastry which I then wrap around it. While this bakes I fry an egg, which I put on top of the pastry once out of the oven. I sound like I always use the same ingredients, I often do, but I wouldn't share a recipe here that isn't entirely worth trying. You can so trust my taste buds. ETA: Sorry this sounds like much of what others share on here isn't actually worth sharing. Obviously not what I meant. Paranoid.
Had some country-style ribs wasting away in the freezer, so I dug them out and when they're thawed I'm going to cook them in the slow cooker and then add some canned potatoes and mixed vegetables to make a sort of pork stew.
I'm steaming Dorado today, with chives and garlic inside. Possibly stir frying shrimp in the wok as well, but I'm deciding what sauce to use. Buttered, steamed broccoli on the side as well.
Wife chef - simple chilli, and taco shells + salt [furtive]. Day 1 of my ‘weekend’ - mainly sleeping with dick. Day 2 tomorrow - creative ventures.
Cheese-stuffed tortellini with a spicy basil marinara with a light salad. Once again, a simple meal. Haven't felt up to traditional cooking. =/ -SIN
Fish sticks, cause apparently I am 5 again. (Still don't know what part of the fish is the stick exactly.)
Tonight is sandwich night. Maple honey ham with yellow cheese and three strips of bacon on rye. Might add more bacon, just for health concerns.
Also gearing up for hot turkey sandwich with mashed potatoes and box stuffing for my solitary, football-watching Thanksgiving.
Reverse-seared a marbled New York strip steak to medium-rare with some Montreal seasoning, Turnip greens and a coke. -SIN
It's all very technical. It would take a scientist to explain... Thankfully, Alton Brown explained it to me. So you age the steak in the fridge overnight, covered in about a half teaspoon(to a teaspoon, depending on thickness) of salt per side. Cook it till it reaches about 120F in the oven. Heat a dutch oven or a seasoned skillet to as hot as you can(evaporates a drop of water in five seconds or less) then sear each side for about forty seconds. Worth it, if it's a good cut of steak. -SIN
I ate left-over grilled chicken, which I bought from the supermarket and I made a new, exciting recipe consisted of yogurt, garlic and beetroot. A pink salad.
My husband is in the middle of making what smells like a delicious curry. I'll go make the rice in a few minutes. That's MY offering. Yum.... We both like to cook, which is fun. We certainly have a well-stocked kitchen.
