Bowtie Pasta with Steak Cubes in a Creamy Whiskey Sauce

Fairly simple, somewhat quick- full of flavor.

I had come up with this dish the other night as we had some not so tasteful weather (so I needed something that was full of taste). With having some london broil in the fridge before packing and freezing it seemed like the perfect ingredient to start off with. From there, I decided I would season it and put in the oven broiler and take things from there.

While that was goin in the oven, on the stovetop i had water boiling for the pasta and then threw it in. From baking projects/experiments/fun, I had some heavy cream still in the refrigerator. I also had some “real” sharp provolone (Italian market up in Northern New Jersey which makes their own), capers, and the kitchen is always stocked with an array of spices.


I started off with some pumpkinseed oil and heavy cream. I let that heat up a little and then threw in provolone which I cut into small pieces to melt easier. I proceeded to add in some pepper, parsely, capers, and garlic. Wanting a little bit of smoky and sweetness I decided to pour in a little aged whiskey (in the end came to be a fine choice). I let this go until it became more of a creamy sauce. When the london broil was medium rare (quite pink) I took out and cut into the cubes. I then tossed them and mixed in the sauce with the heat on medium and cooked them the rest of the way in the sauce to really get in the flavors. This was all tossed in the pot with the pasta.


It may sound like a lot but it was a fairly simple ingredient list and cooking methods. With everything cooking at the same time it was fiinished rather quickly (30-40 minutes at most).  The other nice thing was the main ingredients of beef and pasta are easy to portion and thus we both had lunch for the next day.


Broiled Flounder with a Pineapple-Shrimp Topping

Fish is such a great meal due to its versatility and the fact that in most situations it does not take all that long to prep or cook. I decided in this case to go fairly simple and stuck to having some broiled flounder.


So, the flounder was simple enough. I poured a little olive oil into the dish and tossed in the filets. Since I wanted to make it a little citrusy, I poured in some orange juice. I then sprinkled on some ancho chile powder and some smoked paprika and put in the oven.


While that was in the oven, for the topping I diced up some fresh pineapple and put into a pan. I added in some soy sauce and heated on medium. After that was cooking for a little bit of time (and to soften it) I then added in some “salad” shrimp (the small ones they sell to put in a salad. I then cooked this all together until the juices were slightly thickened.

As a side, I sauteed some asparagus in some truffle-infused oil along with some salt and pepper.



Keeping it Fairly Simple—Steak.

Sometimes the best tasting meals are the easiest ones to prep. Luckily, steak typically falls into this category. For this dinner, I started off with a couple of bone-in strip steaks. I did a quick baste with some truffle infused olive oil and then tossed the steaks in a mixture of salt, pepper, sweet paprika, and rosemary and then crushed on some fresh garlic cloves.


With the weather being a tad cold still (had made these about a week ago) I decided the best thing to do was place some oil in a pan and broil them on low in the oven. While this was taking place, I proceeded to make a risotto which I added some cheddar too as well as some cauliflower which I had boiled to soften and then seared in some oil.


Flank Steak with Brie and Asparagus


Flank Steak with Brie and Asparagus

Flank steak is always nice as it provides a fairly quick and easy base for a wholesome meal. It is also nice in the fact that meal preparation is quite easy, and as in this instance, I was able to stuff it and then place it in the freezer for future usage- I like the capability of grocery shopping and being able to piece together meals and freeze them so I can wait 3-4 weeks to do more grocery shopping.
In this particular case, I had initially stuffed it with brie and Asparagus spears. I made a dry rub for the meat and placed it in a corningware dish.I then proceeded to dice up some garlic and red onion and tossed them into the dish. I then added in 1 1/2 cups of red wine and placed in the oven. While the meat was cooking I made some mashed potatoes and added in some garlic and truffle oil for flavor.

Bone-in Strip…Take #2

This is sort of a remake (some variations) from what I had done on Saturday…however when you are grilling for six people (including two hungry ten-year olds), it is quite hard to barbecue steak, potatoes, corn, make everything look nice and plated, and be able to take pictures. For this reason I envy commercial food photographers…don’t have to cook, get whatever supplies you need given to do a shoot, stress free (though I do like the satisfaction of saying “hey I made that”).

Some of these seasonings/sauces are my takes on some of those in the Strip Steak and potatoes with garlic aoli and mojo rojo from Bobby Flay’s new book. All rather simple and quite easy to do.


In the case of using a grill (like I did over the weekend) or here where I used my stovetop (for the potatoes and asparagus) and oven where I broiled the steak, it is quite simple. The steak was initially brushed with some oil and sprinkled on salt and pepper. Basically just grill or broil to your own liking (I’m more of medium-medium rare). For broiling I had set the oven on about 300, takes a little longer than higher heats but cooks much more evenly and stays nice and juicy. My take on the mojo rojo, I used some oil, hungarian paprika, crushed up some garlic to a paste, some salt, some pepper, a little bit of vinegar (I used apple cider over the weekend and some rice today) and some lime juice. Mix it all together. After removing the steak just spoon a little of this on top.


For the potatoes on the grill I just took some of the baby reds, lightly brushed with oil, seasoned with salt, pepper, thyme, and rosemary (can do so many variations to your own liking). Garlic aoli is basically some mayo, some lemon juice, pureed garlic and salt/pepper to taste. Mix all together, refrigerate until use.

For over the weekend on the grill I had gotten some corn on the cob. I grilled inside the husks. From Bobby Flay’s book, I had made a smaller proportion of his mango-habanero butter. When the corn is done grilling, instead of using the traditional plain butter, the mango-habanero has a little sweet-citrusy accent and a little kick at the end. However today I did not have any corn, so instead since I had done other asparagus dishes in the past with other citrus type flavors (whether they be juices or peels), I figured why not give it a shot- I pan seared the asparagus in the flavored butter.