In an effort to not only catalog previously attempted recipes, but also give a few hints, tips and anecdotes, here’s last week’s menu revisited!
One of the many nice things about the new house is our far more robust cable package. With it comes Food Network subsidiary The Cooking Channel, which, as the name implies, features far more actual cooking shows. In addition to buying a new house, my mom also moved out to New York to join my dad who’s been here for a few months. She’s been coming over and watching the kids during the day which allows me to get my work done more efficiently and also start cooking dinner without as many interruptions. But, if we get lucky and both kids fall asleep at the same time, we like to watch food shows.
Last week we happened upon an episode of Brunch At Bobby’s that revolved around chocolate. I didn’t care for the most part, but then he got to his recipe for Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc and I was all ears. It made it onto my menu the next week and turned out pretty swell.
Instead of using the variety of chili powders mentioned in the recipe, I used my mother-in-law’s chili powder concoction which is always on point. Aside from that, I followed the rub recipe and covered the steak, but I did forget to put the canola oil on first, so instead I cooked the steak in some (maybe a little too much, actually) oil after letting it sit for the 30 minutes.
In the meantime I got everything together for the sauce. Since I used a bit too much oil while cooking the steak, the sauce was a bit oilier than I think it should have been, but still turned out to have a really interesting flavor profile. Part of that came through because I used Shocktop’s Shockolate Wheat instead of a straight-ahead chocolate stout. While the citrus and wheat elements did come through, I don’t think the resulting sauce was as thick in consistency or flavor as the recipe as written. Next time I’ll try it Bobby’s way.
As I mentioned last week, we’re trying to stick to a budget, so I’m paying a lot more attention to grocery store sales when coming up with our weekly menus. Last week, Hannaford had Flat Iron steak on sale, so I looked around in my Big Blue Binder for something and came across Real Simple’s Steak With Chickpeas, Tomatoes & Feta.
Recipe-wise, I used this as more of a guideline as you can see if you click through to the link. I mixed it up with the type of beef, went with hot house tomatoes instead of plums and swapped out cilantro for some thyme from our mini herb garden. Oh and I went with lime instead of lemon juice because that’s what I had on hand.
For the steak, I did my usual: rub down with olive oil, sprinkle with salt and pepper and throw in a very hot cast iron pan. I’m moving away from using the grill type pans and have just been working with the flat ones lately. Once I got the steak to the temp I wanted, I pulled it out and put the tongs underneath to help get the air all around it.
Then you make the salad, which is also super simple. Toss the chickpeas in the pan you just grilled the meat in and cook for 3-5 minutes before mixing in the tomatoes, lime juice and herbs. Once that was done, I put the mixture in a bowl and stirred the feta in.
I think this was probably the first time I cooked Flat Iron steak and I’ve got to say it was really tasty. I read in various places that that’s because it’s got good marbling. I have trouble remembering all the ins and outs of meat, but this one will hopefully stick out in my mind as a solid piece of meat for a simple grill session. Meanwhile, the tomato and chickpea salad was a really nice side dish that has room for all kinds of new flavors and additional veggies. I’d like to try this with some corn and see how that plays with the feta.
Let’s get right back into the Disney World goodness! (If you missed part 1, click here.) On February 5th we spent three hours waiting in line at Epcot to meet Anna and Elsa from Frozen. In that time, my dad and I ran over to the cafe in Paris called Les Halles Boulangerie & Pâtisserie and had sandwiches which were awesome. I was too perturbed from the line to snap a picture, but I did last time. Still, it was worth every minute because she still talks about meeting her favorite charactera and having them sign her Frozen book which we read at night sometimes.
That night we headed back to The Wave…Of American Flavors inside the Contemporary. Wave has easily become our favorite sit down restaurant at Walt Disney World thanks to its nice, quiet dining room and wonderful selection of entrees. I can’t quite remember what I ordered, but it looks like a steak from this picture (did I mention, it’s nice and dark in the restaurant?). The menu there changes with the seasons, so it’s probably different by now. If you’re looking for a nice sit down dinner that’s outside the parks, but still on the Monorail system, this is one of the best.
The 6th was my 31st birthday, so we celebrated by going to Hollywood Studios and doing the Disney Junior breakfast buffet at Hollywood & Vine. Breakfast is one of the hardest meals to keep consistent and tasty in the buffet style, but this one was pretty darn great. It had all the basics which were all super tasty. Even the eggs were good and that almost never happens. However, the real delight here was seeing my kid’s eyes light up as she got to meet Sofia the First, Doc McStuffins and Jake. She had no idea who Handy Manny was and kind of looked at him like you might someone dressed the exact same way on the subway.
For dinner we went to the Spirit of Aloha Dinner Show at the Polynesian. I’ve wanted to do ever since I first heard about it a few years back. Even though the weather got a little dicey, the show was still pretty great, filled with a variety of different dances from all over the world. My daughter and dad even got in on the dancing action. See if you can find them in the picture above. The food itself was served in an all you can eat, family style manner with platters. I remember the bone-in chicken being particularly good as were ribs. As a birthday bonus, I had a large drunk in a coconut shaped to look like a monkey which I was able to bring home with me.
On our last full day, the 7th, we went back to Magic Kingdom. We’re big fans of starting and ending these kinds of trips there. The weather was a little difficult as it was misting rain and chillier than the other days, but we still had some great food. For lunch we stopped in at Pinocchio Village Haus which actually had my favorite single piece of food of the whole trip, the Italian Flatbread Sub which includes Italian Meats, Cheese, Dressing, and Balsamic Glaze on a warm Toasted Flatbread. There was just something so balanced, with the smooth tanginess of the balsamic glaze and salty meats with the melty cheese that hit a lot of my moutbuttons. I also think this might have been my first flatbread sandwich. I’ve got to get more of those in my life. As an added bonus, you can eat over by a window that looks down on the It’s A Small World ride.
For our last dinner we went to Be Our Guest which was…interesting. We had to wait out in the rain for our table along with everyone else which wasn’t the most fun thing in the world. And then, partway through, Lu got scared about the idea of seeing The Beast there. Now she’s seen Beauty and the Beast plenty of times and doesn’t get scared, but she got very adamant about not seeing him. It wound up not really mattering because she fell asleep on me before he even showed up. I can’t say for sure because I ate around a toddler the whole time, but I think I had the Braised Pork (Coq au Vin Style), described as Eight Hour Slow-cooked Pork with Mushrooms, Onions, Carrots and Bacon served with Puréed Cauliflower and Seasonal Vegetables.
I know we also had a lunch poolside at our hotel The Grand Floridian and my wife grabbed a cronut in Epcot, but I think that about covers our food adventures earlier this year in Disney World.
Like anyone who tries a lot of different recipes, I’ve had a good deal of hits and misses lately. But, one of the absolute best hits I’ve come across in recent memory is actually a side dish: Smitten Kitchen’s Garlic Butter Roasted Mushrooms. As it happens, this is also one of the easiest things to put together. The only change I made was cutting out the capers because I forgot to buy them at the store. I also used some garlic butter because I had it around, if you do too, give that shot. You basically get all the ingredients together in a baking dish and throw them into a 450 degree oven for 20 minutes.
I figured that man can not live on mushrooms alone, so I also grilled up some steaks that happened to be on sale that week and steamed some asparagus. The dinner itself was pretty rad. I mean, you can’t really go wrong with a well cooked steak (I just spread some extra virgin olive oil on and sprinkle with salt and pepper before cooking on the cast iron grill pan). The real star, though, were the mushrooms. They’re just so perfectly earthy, rich and buttery with just a bit of acid from the lemon to tone the whole dish of goodness down just a bit.
Better than the dinner was the sandwich I made the next day. I had a red bell pepper in the fridge, so first off I sliced that and cooked it in some olive oil. After that, I sliced some of the steak and warmed that up in a pan with some of the mushrooms and the juice. When that was all warmed up, I placed it on some bread (that I spread some of the mushroom juice on too) with some rasped cheese and put all that on a foil covered pan under the broiler to melt the cheese. Once that was all done — I took it out when I saw the cheese getting melty — and then put some arugula on there and had myself a lunch I could eat four times a week given the resources. Man, I’m actually getting hungry thinking about this. Maybe it’s time to cut to the chase and make these sandwiches for dinner next week.
To save some cash, I’ve been trying to base my weekly menus off of what’s on sale at my preferred grocery store. A few weeks back my store had loin steak on sale so I went to Smitten Kitchen, threw it in the search and discovered her recipe for Steak Sandwiches.
The meal is super easy to put together. I whipped up the Mustard Mayo first and put it aside, then got to work on the steak and onions which were not only easy to cook (basically throw in a pan with some olive oil, salt and pepper), but only dirtied one pan! Once done, you cut your steak and lay out your spread — the arugala, two kinds of cheddar and the Mustard Mayo — and you’ve got dinner. I really enjoyed the simple combination of mayo and mustard. At some point in the future, I will attempt this with homemade mayo.
I also enjoyed the leftovers for this meal as you can see in the very last image. While I don’t usually go for sandwiches for dinner, I liked the simple and easy leftovers this preparation created. I basically recreated the sandwich, put it under the broiler for a few minutes and had a tasty and dynamic dish.
A few weekends back my wife, daughter and I made our way to Pennsylvania to meet up with some friends and visit the Sesame Street theme park Sesame Place (hear more about it on my most recent podcast if you’re interested). The first night we got Qdoba for dinner, but after two full days in the park and being relatively close to Philadelphia, we were hoping to get cheesesteaks. Of course, the problem with traveling is that you have no idea how good anything around you is or where to even look. Fortuitously, when we got back to our hotel that evening, there was a menu waiting from a place called Slack’s Hoagies. Not only did they have cheesesteaks, but also delivered. Perfect!
My wife and I each went with a cheesesteak as well as the Cranky Carol Fries where had a good deal of pepper and maybe a few other spices to bring the heat. Everything tasted great, though I will say that this was not the best Philly Cheesesteak I’ve ever had. Still, after a long day of walking around, waiting in lines and dodging excited kids, it was nice to sit down with a hot, cheesy sandwich, some fries and enjoy a meal I didn’t have to make myself.
Hi folks, it seems I’m apologizing more and more for my lack of posting these days. I apologize for that. Things were crazy work-wise two weeks ago as I was doing my best to get all my work done before heading on vacation and then spent last week computer-less at Walt Disney World with my wife, daughter and parents. I’m back in action now, though and have plenty of food pictures to show off from our vacation! My dad and wife did a fantastic job figuring out the whole trip while also mapping out the restaurants. We went with the Disney Dining Plan, which gives each person in your party one snack, one counter service meal (basically any place where you’re not being served by a waiter) and one sit down meal per day. It worked out really well for us and I recommend giving the plan a look if you’re even remotely interested. In addition to having a lot of different options, we really enjoyed the break that a sit down meal gave us from all the park hopping.
Our first meal was at a place called Big River Grille & Brewing Works on the Disney BoardWalk which was right across from our hotel room at the Beach Club. As it turned out, our flight from New York was right on time and without complication, but my parents wound up having to sit on the runway pre-takeoff for 90 minutes. As you can imagine, they were looking forward to getting some food and a drink, so Big River — which had been planned out months in advance — became an even better choice thanks to its proximity to our hotel and availability of beers brewed in house and a healthy list of cocktails.
The beauty of the Dining Plan is that you can choose anything on the menu from the cheapest to the most expensive offering and it all costs the same (though it doesn’t include alcoholic beverages, just FYI). With a healthy appetite, most of us ordered the New York Strip & Shrimp Combo which is described on the menu as “Grilled 8oz. New York strip with large scampi-style shrimp, served with garlic mashed potatoes and vegetables.” I also went with a couple of the Steamboat Pale Ales which had that bitterness that all pale ales are known for, but didn’t pack that real soul-punch that some of the more intense ones feature.
I’m not the biggest fan of shrimp, in fact I tend to avoid the tiny sea bugs most of the time, but figured I’d give them a shot and they were pretty good. I’m just not a big fan of that flavor/texture combination though I guess as I’m still not won over. The steak was also great, but not the best I’ve had. I think what I actually liked best about the meal was the garlic mashed potatoes, but then again, I’m a sucker for mashed taters. As far as I’m concerned, you can’t go wrong with a nice steak and some beers on a warm Florida day after doing some hefty traveling.
Stay tuned here for more Disney food posts. If you’re more interested in our trip, keep an eye on Pop Poppa where I’ll be catching up on Photo Diary posts and also posting the latest episode of The Pop Poppa Nap Cast which will be all Disney!
Hudson Valley Restaurant Week is a wonderful event held in and around the area I live in in New York where all participating restaurants offer a set menu for lunch and/or dinner with three or four options for a three course meal. While looking around for things to do last weekend while my parents visited and coming up with zero events, I stumbled upon the fact that we were right in the middle of Restaurant Week again. I did some looking around and saw that a place in New Paltz called Barnaby’s Steakhouse was on the list and happened to be offering a pretty impressive line-up of appetizers, entrees and desserts for the $20.95 price tag. I scoped out a few other places, but decided on Barnaby’s not only because we’d never been there before, but also because it seemed like the most bang for the bucks. We headed up there on Saturday for a late lunch and man, was it a wonderful experience.
I started off with the the Lobster Bisque partially because it sounded like the most intriguing of the appetizers on the list, but also because I figured it was the best value. The bisque itself had that wonderful richness that you get from the best bisques, but it also had a cream swirled throughout as a sweet corn and tarragon relish that really added a depth of flavor that made me want to dive into a vat of this and eat my way out.
We all wound up going for the Grilled Petit Filet Mignon Steak for our entrees that came topped with “a crust of Gorgonzola cheese & herbed horseradish” that also came with mashed potatoes and creamed spinach. The steak came perfectly cooked to medium and I probably could have cut through it with a fork. The gorgonzola and horseradish topping was a nice touch that didn’t overwhelm the solid flavors of the steak. The potatoes were good, clearly made in house and creamy, though I always compare these things with the ones my mom makes and they don’t hold up. I wasn’t into the creamed spinach, but that’s okay, I was already pretty full at this point. Of course, it wasn’t over yet.
I went with the Creme Brulee for desert and kind of regret it, not because it wasn’t good, but because I wound up being uncomfortably full the rest of the day. Also, even though I figured I wouldn’t worry about calories after eating such rich food, I did add everything up as best I could and was shocked at how many calories this dish added to the meal. If my rough calculations are correct it’s actually more calories than the steak! Anyway, the caramelized sugar was perfectly done and the creme was super nice and creamy.
I’m not that best at comparing meals in my head. If I like one, I remember liking it, but it doesn’t enter a ranking system or anything like that. But, I can tell when a meal really rockets past all the other ones and this was definitely one of those experiences. Aside from the one time I went to Peter Luger’s, I think this might be the best steak I’ve ever had in New York. It’s probably up there with the best steak experiences ever. Plus, it was all the better because I was with my family AND it was my mom’s first time eating a steak after years and years of being a vegetarian. There’s a lot of reasons she’s moving away from that, but I think the high quality of the food at Barnaby’s helped kickstart the process even more!
A while back I found myself wanting to try some London Broil along with a nice salad, so I took to my copy of Ruhlman’s Twenty, looked around and came out with a pair of recipes to try. First off, I found Rip’s Own Marinade For London Broil (or Flank Steak) on page 294. This recipe combines the meat with soy sauce, ketchup, brown sugar, garlic, Worcestershire sauce, ginger and onion powder and lets it all get to know each other in a bag or dish for several hours. I also came across his Warm Arugala Salad With Back & Poached Eggs on page 283 which, just from title alone, sounded delightful.
While the marinade wound up being not exactly what we were looking for — it’s been a while, but I think it turned out a little sweeter than my wife or I tend to like — I’m a big fan of this salad and think it could work either on its own or as a side dish to a less protein heavy main course. Plus, the salad is super-simple to put together. The only real work involves making the making, cooking a few eggs over easy and making a really simple vinegar-based dressing. It wound up being kind of like a breakfast salad with the combination of bacon and eggs, but the slightly bitter arugala also got in on the action, making this easy side stand out even more.
I really enjoy reading Anthony Bourdain’s Les Halles Cookbook because the recipes sounds really interesting and I’m a fan of Bourdain’s. However, there’s a lot in there that isn’t super practical when trying to figure out what to make in any given week. Still, I try looking around stumbled upon a recipe for Salade D’Onglet (page 123) that I didn’t quite nail, but think will make for a good dish to work on moving forward.
Ingredients wise, the list is pretty basic, mostly things I was able to find at my grocery store. I didn’t have dark veal or chicken stock around (need to make some more chicken stock), so I used the stuff I had from the store. The real problem, though was that I could not find onglet or hanger steak at my grocery store. I probably could have asked the butcher, but I’m kind of on a time crunch when I get our food, so I wound up settling for a beef round Swiss braising steak. I have no idea how close that was to what I was supposed to get.
I also didn’t quite get the timing down for this one. Things have been a little crazy around here lately so, I didn’t get the meat marinating over night, but I did get four or five good hours in which he said would work. Aside from that, though, this is a pretty simple and easy meal to put together, it just has a fair amount of working parts when you take into account the marinating, sauce and dressing making and putting everything together. Still, it’s pretty easy.
I think I might have cooked my sauce a little too long or added too much soy sauce in one of the steps because the finished product turned out a little salty. Not, spit everything out on the plate salty, but still maybe a little too salty. Like I said, I’ve got some work to do to really nail this the next time, but I’m willing to try again.
Two weekends back, we headed to New Hampshire to attend the surprise birthday of my wife’s long time friend. While there we hit up a few restaurants and ate some food I just had to brag about.
Just take a second to behold the glory that is a New England steak bomb sandwich. I don’t even know what’s in it, but I love it and want to eat one every day of my life, a life that would probably be all the shorter for such an experience. Anyway, this particular sandwich of the gods came from a place near my inlaws’ house called Giovanni’s and I highly recommend getting this food in your face if you can. Even after sitting in a bag on the way home, this was still a wonderful, cheesy thing of goodness.
Before heading home on Sunday, we went to breakfast at my inlaws’ favorite place, Janie’s. We’ve been there lots of times and I like that they always have a list of specials in addition to their regular menu. This time I got a bratwurst and sauerkraut filled omelet that was pretty tasty, but probably could have used more kraut. The real spotlight of the meal for me was that giant cinnamon roll I only ate half of so I could eat the rest for breakfast the next day. Man, I really need to get my oven fixed so I can figure out how to make these things, they’re my one real dessert weakness.
A couple weeks ago, I found this recipe for marinated flank steak on AllRecipes.com, so I got everything I’d need for that at the grocery store. I had also picked up some green beans, but didn’t really know what I was going to do with them until I came across Tyler Florence’s recipe for Green Beans with Carmelized Onions and Almonds on FoodNetwork.com. I happened to have all the ingredients, so that worked out well. I also had some potatoes on hand and was able to put together Alton Brown’s super simple baked potato recipe. The pictures are far more organized than the actual cooking process. I got the steak marinade together first and put that in the fridge. Then I got the potatoes in the oven because they took an hour followed by the green beans which also took a while with the onion carmelization. Anyway, here’s a more specific rundown.
Like I said, the marinade was very easy to put together, so I got that done first and put the steak in it while I worked on the rest. I only had the three potatoes, so I did as Alton said, covered them in some oil and salt and tossed them right into the oven. The most work-intensive dish was the green beans and even those weren’t very hard to put together.
The first step was getting a pot of water boiling and blanching the green beans. I didn’t have quite the full three pounds the recipe calls for, but it didn’t turn into a problem. Anyway, in the same Dutch oven, I toasted the sliced almonds. I’m always leery about toasting nuts, so I go a little light on them, not wanting to burn anything. I think I did alright this time. Once those were done and removed, in went the olive oil, butter and onions and carmelization started, or something like it. Once that was done, the almonds and beans got put back in and all mixed up.
With 10-15 minutes left on the beans, I got the steak out, cut it in half and got them cooking on my cast iron grill pans (can’t wait to have an actual grill some day). Everything finished cooking around the same time, I nailed the done-ness of the steaks and we feasted on goodness. It’s been a while since I made this one, so I honestly can’t remember how good the marinade was, though I do remember loving this meal as a whole. It’s hard to compare because my mom always made me flank steak for my birthday using a different marinade, so that’s kind of ingrained in me. I do remember that the potatoes were great, basic, but spot-on. The green beans were fantastic, the saltiness of the onions mixed with the sweetness of the almonds and the crisp of the beans made for a wonderful combination, one that I will return to for sure.
One of the great things about traveling to different parts of the world is getting a chance to check out local foods. We go to New Hampshire roughly once every two months to visit my wife’s parents and there’s an aspect of the local food scenes that I’m a huge fan of. No, it’s not seafood (though I do like that), it’s local sandwich shops.
Where we live in New York, we have some sandwich shops, but they’re more delis than anything and they ALL feature Boar’s Head lunch meat exclusively. I’m not sure what the deal is there, but since I worked in a sandwich place in high school and college that used some really great meats not sold by BH, I’m not as big of a fan as everyone else.
Aside from that, though, you’re SOL. What NH has in spades is steak sandwich places. The favorite one of my inlaws is called All American Subs, I believe. The above picture was taken at a newer place that opened in the last year inside an old Taco Bell that I stopped in on one of my few solo outings in the past 15 months of fatherhood. It’s so simple to cook a bunch of steak or chicken, throw some cheese on and grill that I don’t know why more places around here don’t do that. Roast beef sandwiches along the lines of an Arbys are also very popular there. I hope to pick up some of those sandwiches in the next trip or two to the Hampsh.
This is one of those meals that sounds way fancier and more difficult than it really is. I found them while flipping through Rachel Ray’s 2, 4, 6, 8 cookbook and was easily drawn in by the Sliced Steak (page 160) and blue cheese tomato salad (page 161) because they both looked pretty easy to put together.
I started off with the salad because the steak was only supposed to take a few minutes to cook and prep. This was a pretty simple task. I made the vinaigrette first by combining shallots basil, parsley, mustard, white wine vinegar, salt and pepper in a blender and giving that whirl while adding olive oil. After that it was just a matter of cutting up the lettuce, cherry and yellow grape tomatoes and some onion, putting it in a bowl with the blue cheese and mixing in the dressing. Boom, done.
The steak also seemed easier on paper because you simply combined Worcestershire sauce, hot sauce (I went with green Tobasco because it’s my personal favorite), vinegar, olive oil, salt and pepper, put that on a piece of London Broil and toss that under the broiler for six minutes.
Here’s what I did, though. First off, I put it in a baking dish instead of a broiler pan which I think conducts heat differently. I also only just realized that the recipe calls for six minutes PER SIDE. I pulled the hunk of meat out after 6 minutes and it was still pretty pink inside so I tossed it on a big jelly roll-type pan and it went back in for another however many minutes (I lost count). Not wanting it to burn, I pulled the meat out and put it under some tin foil for a while, but it still came out pretty rare, but not raw, so I still ate it.
I’m not sure if I’d try the steak recipe again. It was alright, but I’m sure there’s better out there. If I do, though, I’ll definitely go with a smaller cut because that wound up being a lot of extra meat. I could have cut it up for tacos or something, but this was right before our daughter’s first birthday party and Memorial Day weekend, so it wound up sitting in the fridge for longer than my wife and I were comfortable with. I will definitely make this salad again, though. My wife turned me on to blue cheese when we were in college and I’ve been in love ever since. I actually didn’t have quite as many basil leaves as the recipe called for, so next time I hope my herb garden is back in action and I can really bang this one out of the park.
You’ll notice in the title that I don’t really commit to the idea that I cooked Beef Chow Fun. That’s because the recipe I used — from page 269 of Grace Young’s Str-Frying To The Sky’s Edge — called for broad rice noodles and bean sprouts, but I could only find thin rice noodles and broccoli sprouts, so I’m not sure if what I actually made is technically Beef Chow Fun.
Aside from those few changes, this recipe went pretty smoothly, though I think I might have used too many noodles. I don’t know if the mixture was really solid along with the sauce and beef. Anyway, this was made the same way as everything else I’ve made in the wok, so there’s not a lot to tell on that end.
I don’t usually like sprouts, but I still enjoyed this meal, it was tasty and reheated well. I must admit, I’m kind of bored writing about wok recipes as it’s pretty much the exact same thing every single time. On the other hand, I like making them because they involve lots of prep and a very short cook time. Even though these things might not be thrilling, I now know enough of the basics to figure out a recipe based on a few things I might have in the fridge or freezer now that I have a pretty good stock of wok-oriented ingredients. Pretty much any combination of meat and vegetables can be done easily and well in the wok, so that’s rad.
I’ve found the two most satisfying meals are the simple ones done really well and the complex ones also done really well. When I made my first batch of pierogies, they took forever but tasted really amazing (didn’t have nearly the same amount of luck the second time around). I experienced the former last week when I tried a pair of recipes in a cookbook we got when we got married called The William-Sonoma Bride & Groom Cookbook. I set out to make Grilled T-Bones With Garlic Butter (page 97) and Tuscan Farro (page 190), but wound up making a porterhouse because that’s what I could find at my grocery store and Tuscan Rice because I have no idea what farro is and looking it up on Wikipedia did not help find it at my local grocery store. It didn’t matter much, this turned out to be a wonderful meal.
The only thing I didn’t prep in enough time was the garlic butter, which I didn’t have down to room temperature when I started. I made up for this by putting the butter on a plate on the stove while I made the other ingredients and had a pretty good amount of luck with that. To the mushy butter, I added four chopped cloves of garlic, some thyme and then a few dashes of Worcestershire and green Tobasco sauce. The recipe says to roll it up in a piece of plastic wrap, but I had zero luck with that and just kind of morphed it as best I could. Didn’t matter, it was still nice and herby.
For the Tuscan Rice, I started off by getting the rice going and then cleaning the broccoli rabe, tossing it with some salt and olive oil and then grilling them on a pair of cast iron grill pans. I’m sure grilling on an actual grill would have gotten better results, but I still thought it went pretty well. Once those were done, I moved the rabe to a bowl and let it cool before chopping. To that I added some more olive oil and red wine vinegar and the rice once it was done cooking.
Between taking the rabe off the grill and the rice being done, I grilled the porterhouse. I actually bought two pretty good sized steaks, but after pulling out the larger one and applying some olive oil, salt, pepper and thyme, I realized that it would probably be enough for my wife and I. I froze the other one for a later date. Anyway, I warmed the larger cast iron to near screaming and then put the steak on. I cooked it for four minutes on one side and five on the other. I tested it with my fingers to make sure it came in at medium.
Boom, it worked out great. The steaks were cooked perfectly, the garlic butter was nice and garlic buttery and the Tuscan Rice was interesting. I’d never had broccoli rabe before and was surprised with the sharp horseradish-like flavor it had. I even warmed it up the next day for another side and it worked well that way too.