Sorry for the absence- For now a quick shot of Kabobs

Sorry for the absence- For now a quick shot of Kabobs

Sorry for my somewhat recent absence. I should have the time to do a few food posts over the next few days as well as getting around to award-related stuff. I am also in the early stages of adding a recipe/food index for all of the things that i post to make it easier to navigate for when you may want different ideas for cooking different meats, breakfasts, pastries, etc.

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For now, I leave you with this picture of some mixed kabobs as the weather is nice and I can officially call it “Grilling Season.” Combination of cremini mushrooms, cippolini onions, sweet peppers, potatoes, beef cubes, shrimp, and brussel sprouts. I initially basted them with olive oil and a mixture of spices and orange zest. Later on in the bbq’ing process, I threw on some homemade bbq sauce for the beef- kind of a combination of sweet and tangy in the sauce.

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Enjoy.

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Hanger Steak with a Shrimp Topping, Brussel Sprouts, and Potatoes au Gratin

Last night was kind of a mid-week celebration for Jenn’s birthday (just the two of us) as the upcoming weekend we are having a joint birthday celebration with her brother-in-law and last weekend was somewhat similar when we went down to Atlantic City (love restaurant week). So I figured somewhere in the middle I would do my own thing. Since you can never go wrong with steak, or shrimp- or why not just use a little of both, here is dinner:

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The steak I had initially marinated in some sugar, tequila, chile powder, and some worsteshire sauce. I seared it in the pan and used a little bit of honey-brown sugar bbq sauce to make a nice “sticky” coating. The shrimp I did in a oil-soy based combination along with some fresh chopped garlic and ginger.

For the first side, I cut the brussel sprouts in half, steamed them, and ran under cold water to stop the cooking process. I then took some oil, butter, rosemary, and sage, and tossed in the bruseel sprouts and gave them a nice saute until just starting to brown on the outer layer.

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For the second side, i busted out my Kobra V-slicer to make nice thin potato slices. I first poured in some oil and heavy cream into the bottom of th dish, then did a layer of potatoes followed by grating some Emmantal cheese, added some rosemary and did this for 4-5 layers (whenever I ran out of potatoes). For some color and added flavor on the top layer I added in some sharp cheddar and some panko breadcrumbs. I then proceeded to bake in the oven at 375 for about 40-45 minutes.

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Enjoy.