Diner Inspired Sandwich- Grilled Ribeye with some Sauteed Onions

This is a nice, fun, and somewhat quick meal which can be tailored in many ways to suit one’s own liking. In this particular instance, I kept it in similar fashion to a version I had tried a few months back at a retro 50’s themed diner.

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On to the fun part: Start off with a nice boneless ribeye or two (or more depending on how many you are feeding), season to your liking- I used some cracked peppercorns, black-garlic salt, and some rosemary. Toss on the grill and cook to your liking (I did mine to about medium-rare as they will cook a little after you pull em off).

For the onions, I sliced up a nice large yellow sweet onion. Threw it in a skillet of already heated up olive oil, threw in some pepper to taste, and tossed in a little Worcestershire sauce. Cook til golden brown. Throw it all together on a nice roll, toss in a side of homemade broccoslaw and some pickles and bam…you have a complete meal. Quick, easy, tasty…what more could you want?

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Enjoy.

Fall-Seasonal Crab Cakes

If you had missed my post from the start of the weekend pertaining to Wolffish stuffed with crab and a nice crab-horseradish sauce, you can find it here. With the crab meat which was leftover, I decided to make some crab cakes, but tailor them to a more fall like flavor.

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I wanted to go with more earthy, hearty type flavors so I went with some crushed pistachios to start and added in some acorn squash (I had sauteed first with some oil, onion, and green pepper minced up).

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Other seasonings I had used included sea salt, cracked peppercorn, fresh rosemary and basil, and some ground mustard. To hold the shape I mixed egg directly into the batter and formed balls in my hand. Unlike some traditional forms which use breadcrumbs throughout, I formed the cakes first and then coated only the outside with plain breadcrumbs. I then proceeded to saute in a pan with a combination of olive/grapeseed oil.

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The rolls (which were purchased from my local Wegman’s bakery) were a nice hearty pretzel roll. For a sauce, I combined fresh horseradish root, some mayo, some cherry tomatoes, salt, pepper, and blended together to make a nice aoli style topping. I also accented the sandwich with some radicchio lettuce.

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Enjoy.