Cooking Bobby Flay’s Mole-Rubbed Steak and Eggs with Chocolate Stout Beurre Blanc

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.

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Forgotten Food: Bobby Flay’s Curry Marinated Fajitas With Avocado Crema & Pickled Roasted Peppers

It’s really a shame that I remember next to nothing about making this trio of Bobby Flay recipes I came across in Good Housekeeping: Red Curry-Marinated Skirt Steak Fajitas, Pickled Roasted Peppers and Acocado Crema. For one thing, they look pretty good — and I’m sure they were, I just can’t remember — but I do remember this meal taking a good deal of work to get made. From looking at the recipes again, I remember roasting the peppers and getting them in the pickling liquid and also getting the steak into the marinade so it could sit for a while. I want to say I did most of this the night before, but it’s more likely that I had a bit of a slow day at work and did all this around noon.

I didn’t want to let these photos go to waste because I like how colorful they are. It looks like I had a bit of trouble getting the steak to the right done-ness so I cut it into smaller pieces and cooked it in a pan separately. Not the most elegant fix, but it worked. I do remember the tangy pickled peppers being a lot of fun. While I’m bummed I don’t remember much of how this meal turned out, I’m glad I wrote this post because it reminded me of it so I can give it another try. Maybe this summer!