Wednesday, November 18, 2015

How to cook steak 4 ways.

Today I went to Chelan to Culinary Apple. Have been looking for a pan to cook the TD Turkey. Finally, after weeks, I just went to the cook store to buy whatever they had that was big enough for this year!
I find it so hard to make decisions these days.

They had two pans. One too small and I hope the 2nd one was big enough. If we don't like it. We will worry about that later. The price was in the expected ballpark.

Then I went to Safeway. I like to check their meat clearance sales, mainly because you are more apt to find a different cut to try.

They had 3 New York cut steaks at 38$, marked down yesterday to $24.95, marked down this morning to 14.98. This afternoon they had added a 30% off sticker. I knew the steak was still good, though needed used, so bought it , and 3 medium but long russet potatos and a  nice sized bunch of broccoli.

Came home and put the steaks in ziplock, poured in some balsamic marinade  stuff, but lightly, worked it in with the plastic bag movement and left it on the counter to rest.

Today would be a great day to try the charbroiler on the Wolf.
So typed in "how do I cook steak on my wolf charbroiler." Interesting reading.
As I proceeded down the articles, I came to some cook blog and it was now just how to cook steak and then 4 ways to cook steak,

After that I decided that church  night was probably not the best time to try the charbroiler for the first time. So read the  4 ways and chose one. I will do this one again but will tweak my timing just a little.

Steaks had to be one inch + and mine were.
So heres how the meal went.
Turned one oven on 350 to preheat. An hour and half before dinner I put the washed , punctured potatoes in foil and in that oven. Next time I will give them another 15 - 20 minutes.

Thirty minutes before supper, I made tea, salad and got everything at hand and ready.I sat the table and  I set the second oven at 400 degrees and waited for it to heat.

I put the broccoli water on to heat and chopped broccoli to add when water was boiling.
I rubbed the steaks with a cut garlic clove.
I took a iron skillet that was large enough and put it on high heat until it was getting pretty hot. I put about 1-2 teaspoons of oil in the pan. I slid my steaks gently out of the bag into the skillet and arranged them side by side. No poking them, just gentle tongs. . They heated for 1 and 1/2 minutes. I used the tongs to turn them over gently. I then  cooked them on the other side of 1 and 1/2 minutes, still on high heat.  While that was happening I used  silicon brush and added barbecue sauce, just enough, montreal steak spice, a little more sauce. Then I put the steaks into the 400 degree oven and sat the timer for 10 minutes.

I finished last minutes  table butter, salad dressing, salad, sour cream etc., so we were ready to roll and steaks came off about the same time as the broccoli. Boy was I nervous!

Dad's steak was perfect and so was mine. Jan came in cut her steak into pieces took it back to the skillet and added lots of barbeque sauce and cooked the devil out of it. I figured that you would be able to bounce that steak with three bounces across the room!

Next time,  I will blot any marination if I have to use it, rub with garlic, dry rub and leave it to rest on counter a good half hour as I had done this time.. And after the stove sear of Jans I will put hers into the 400 degree oven 3-4 minuets before I add Dads and mine. Only difference- next time.

And the next time I will try it with a sea salt crust.
and keep experimenting.

But for me it was a good steak. I could have used more seasoning. I will have to trial and error if salt makes the steak to dry and if pepper really does get bitter if its in the sear stage.

We will see.  But this was good for Dad and I. I could serve it to a lot of different guests--
But I will still play with it for flavor.

Monday, October 14, 2013

Love That Rice Cooker

4 cups Jasmine Rice
1 1/ 2 tsp knoor dry boullion
1 1/2 tsp Knoor dry tomato bullion
1/4 cube of butter sliced in slices and spread around
1 yellow onion Chopped
1 fuller branch of  celery leaves, chopped.
Put in the rice cooker. Let it set when its done in the cooker.

Sunday, August 4, 2013

Fiesta Pasta Salad

mild side dish---------------

1 box of med to lg shell pasta 12 oz
While its cooking
Set washed can of black beans to drain

Dice
1/2 cup red onion
1 yellow bell pepper
1/c cup loose chopped cilantro

Add 1 1/2 tbsn of lime juice
add 1 1/2 tbsn olive oil
add 1 1/2 tbsn juice from from tamed jalopenos picled
Stir into salad
Stir beans into salad
Dump drained pasta shells into salad
add salt and pepper to taste
add 1/3 cup grated mozzarella chees

Stir

Wednesday, May 1, 2013

Pork in the Pot Dinner for Four

1. One two lb pork sirloin tip roast, like Cosco's. Defrost if needed. Wash, pat dry, spinkle well with
sea salt, top and bottom. Let set.
2. Spray crock pot with leithicen spray
3. small to medium red potatoes. about 3 cereal bowls, maybe a shade more. Clean, wash, cut in half.
Spread on bottom of crock pot.
4. Sliver med to med large white or sweet yellow onion. Sprinkle around on top of potatoes.
5. Drissel potatoes lightly with olive oil.
6. Place pork roast, fat side up, in the middle of the crock pot, make a space if you have too so there is room for the lid, but do not set it directly on the bottom of the crock. Spinkle the top of roast with  Johnnies with garlic seasoning. (green lid). Don't use it on the potatos.
7. Use a seasoning of  tomato, basil, oregano, crush in your hand and spread around one the potatos.
8. Use rosemary leaves and spread on top of roast with a few also onto the potatoes.
Turn on crock and cook about 2.5 to 3 hours on high.
9. Chop a orange or yellow bell pepper into 1" peices and sprinkle around on top of potatoes.
10. Take about two handfulls of grape tomatoes and sprinkle around on top of potatoes.
11. Crush and add more Tomato, basil, oregano mix seasoning.
Cook another 1.5 hours on high.

When ready to set on table, take out the roast and slice into 1/2 to 3/4 slices with good fine serated knife. Arrange in bowl or small platter. Dip potatoes and the veggies into another bowl.

Good with salad, broccoli or carrots.
A simple porus or open texture bread would be nice.

Tuesday, September 4, 2012

Mexican Stir Fry by Joyce

Slice about 5 medium to large white mushrooms. Slice one large onion thinly and then chop into peices about 1/2 to 3/4" long. Cut Broccoli into small trees for stirfry.

Precook long grain white rice.
Cut skinless boneless chickn breast into smaller slivers and chunks.

In a nonstick wok heat about 2 tbsp on light olive oil. When oil and pan
is hot dump in your raw chicken. Season it with salt, a little pepper and some
Johnnys with garlic. You want it flavorful but not to overpower.
Stirfry until 1/2 done. Dump in your mushrooms, onion and broccoli. Stirfry
until chicken is done, broccoli is tender and mushrooms have colored up some,
and onions are nearly clear.
Salt, pepper and a little Johnnys again. When ready, add 1 tsp of Simply Asia
"sweet ginger garlic" and stir well. Now start adding your white rice, breaking up any
chunks until everything is just slightly brown, evenly integrated and hot. Sprinkly on a
handfull of large grated parmeasean cheese and when well stirred add a couple of handfulls
or more of mozzerella. Pull off the stove when blended enough and just starting to get
sticky.

I searved this with ensalada and chips, corn on the cob and canteloup.