It’s evenings like yesterday that you can never complain about- mid 70’s, sunny, and a slight breeze. Which als means it is the perfect time to fire up the grill and what is better then tossing on some steaks.
These nice ribeyes were basted in some olive oil and then I applied two different salts: one being a black-garlic salt and the other being a cabernet infused salt.
Now for the corn, I soaked the husks, basted the cobs and sprinkled on a spice mixture. The potatoes were par boiled, cooled, and then cut in half. I then spread on a little bit of butter, tossed on some spices and wrapped them individually in aluminum foil and tossed on the grill.
I left the potatoes and corn to grill for a while and I left the steaks out on the counter to get closer to room temperature. When the vegetables were getting close to being done, I took a small soufle bowl tossed in some pecan wood chips, water and placed on the grill. I then proceeded to throw on the steaks cooking each side for a couple of minutes.
Back inside, I had some re-hydrated lobster mushrooms sauteeing in the mushroom juice and some truffle infused oil. These were then tossed on top of the steaks upon completion.
From when I was young and growing up to the present time, there has been quite a change in the popularity of pizza “styles” or trends. It always used to be either your typical pizza place greasy cheese pizza or you had the generic deep-dish styled pizzas. Topping wise there was not a lot of variety growing up but over time we’ve come to places creating “artisanal” or flatbread styled pizzas- essentially in many ways taking dishes or meals and converting into pizzas.
I went with a nice “thin” crust as its the style I prefer. Topping wise I went with some chicken I had sauteed almost like a lemon chicken with some added seasonings and garlic as well as diced up pieces of bacon.
Cheese-wise I like to go with a blend. I used a combination of fresh mozzarella, a nice imported sharp provolone, an asiago, and a mild cheddar.
Personally, I am big into mushrooms so for my own pizza I had the addition of chanterelle mushrooms. After laying out the dough, I added the sauce then some of the cheese. I then laid out the toppings (not too much as then when it cooks it would be soggy) and then I threw on some more cheese to melt on top. Overall bake time was about 20-25 minutes (I utilize a baking stone to bake on- really makes a nice crust).
The other day I was in the mood for Salmon but was thinking of different solutions to make it a bit differently as a dish. At first I was thinking some variation of a creamy pasta dish but when I saw the Arborio rice in the cabinet my mind just clicked.
Usually for me in the past, when it comes to risotto I typically stayed away from the heavy, rich variations that have become the norm even though very traditional risotto is not prepared that way. However, for this I made the exception.
After heating up the risotto the first liquid addition was 1 1/4 cup white wine. Subsequent additions was a combination of water and cream (except the last addition which I used a little single malt whiskey- add some smokiness to go with the Salmon).
Separately, I had prepared the Salmon and Asparagus in an olive oil-garlic based blend with some additional seasoning. In another bowl, I was reconstituting dry Morel mushrooms in some water and heavy cream.
Shortly after my last liquid addition, I threw in the morels as well as the addition of Asiago Cheese that I had diced up into small pieces (when it comes to cheese I typically buy the wedges). A few minutes later, the Salmon and Asparagus were folded into the risotto which was then cooked for a few extra minutes to rid of any excess liquid and to make a nice creamy end point.
With having some extra time, I decided to make a nice Salmon dish for dinner. The salmon itself did not take too long to prepare or cook for that matter but the roasted artichoke took some extra time in the oven. However, once it got prepped and put in the oven there was more than enough time to prep and cook the rest of the meal.
I’ll start off with the artichoke. Cut off some of the outermost leaves and for the rest cut the sharp tips off. I soaked the artichoke in some water and then cut the artichoke in half. I spooned on some lemon juice and then brushed on some olive oil and coated with some cracked peppercorn and some salt. I sliced up an orange and placed the slices on a sheet tray. I then put the artichoke halves on top of the slices (cut side down) and roasted for about 45 minutes on 425.
Staying on par with the citrusy accents, for the salmon I made a quick glaze of fresh squeezed orange juice, honey, and soy sauce. I then glazed the salmon and topped with roasted sesame seeds. In similar fashion with the artichoke I cooked on the sheet tray over orange slices as well (put that on the tray with about 20 minutes or so left on the artichokes).
The third course was simply wild rice and I threw in some shiitake mushrooms in the boiling process as well as some sage and some chili powder.
I’d like to apologize for the delay of posting lately, the new job is a bit more of a commute so I have been doing a lot of quick dishes which also double as lunches throughout the week. A have also undertaken a cake project (was gathering ideas and have started making some flowers today…actual post will be near end of the week).
So how about some chicken. A nice versatile meat as it can be cooked numerous ways and pairs with so many different side dishes and of course it’s healthy for you. In this case I kept it rather simple. I took two thighs and placed skin down in the dish. I then cut a lemon in half and squirted half over the chicken and into the dish. I then seasoned the chicken with Himalayan salt, cracked pepper, ancho chile powder and then poured a little oil and balsamic vinegar into the dish and swirled around the thighs and then placed in the oven.
For the potatoes, I cut up a potato threw it in a skillet with a little water, oil, salt, pepper, and thyme. Then cooked with lid on until softened then a little longer without lid. The mushrooms I used baby bella mushrooms. I threw in some truffle infused oil, cracked peppercorn, and as I am trying it out with a different dish I used a little bit of Douceur Du Jura – a nice soft cheese. Sauteed until my liking. Also can’t forget the glass of Spanish Tempranillo to finish the meal.
I am now past the halfway point of the first week of my new job as a chemist at FujiFilm down in Delaware. The days are not too overbearing however until I either finish training and go on normal shifts or move in the fall. besides work I also have a decent sized commute. These factors as well as others will dictate a little more of what I will be cooking and eating- become a little more practical in the sense of easy cook or things with nice pre-prep (i.e. evening before) as well as potentiality of left-overs, i.e. next day lunch. For this one I did some beef ribs.
I was doing some food shopping last night and was looking for some different ideas and I came across beef ribs (racks are similar to baby backs but instead of pork are beef). I bought a package (typically two rack pieces) and took one section and cut up the ribs individually. I made a sauce/marinade blend consisting of tomato paste, pinot noir, chili powder, and other various spices. They were all mixed well in a pot and sat in the refrigerator over night.
This pot in the evening was then put in the oven at around 300 degrees which then gave me time to prep side dishes. Tonight I did fried/breaded cauliflower and from an earlier meal had couscous with shiitake mushrooms and various spices.
The nice thing was the cooking time in the oven gave me time to get the wash on and in the dryer and then by the time everything all done and cleaned up time to get all the laundry. It was simple enough cooking where I have extra ribs and cauliflower which will now be a weekday lunch while at work. Simple, tasty, practical.
It has been some time since I have had a traditional steak. For one, I’ve been trying to eat healthier so i eat less red meat, and also the cost- for the price of some of the normal grilling steaks I would rather experiment more with seafood at the same price. The other reason is simply put the lack of bone-in steaks that grocery stores carry these days and yes this strip was boneless (they cost a fair amount less) but when I want a nice steak I like it to be bone-in. But back to the meal.
This was a fairly easy one to do. The longest part is probably the wine reduction as you want it to be almost a syrup (I had used a syrah for this). And the carrots just get cooked in water until tender and then pureed in a processor or blender- whichever you may have. The steak I seasoned with salt and pepper, used a little oil and broiled until medium/medium rare (slight pink but not bloody).
Mashed potatoes i just took one large potato boiled it until soft. I mashed it up (I leave the skin on, I prefer the texture and flavor it adds), added some cream and some truffle oil, and topped with a few black trumpets I had lying around which I sauteed.