Sometimes all I really want in the world is a really great steak. There is something satisfying and incredible about a good quality cut of meat cooked just right. Recently, when I had this craving, I realized that a side dish would actually detract from my experience. I never want to feel too full after a meal. Being cognoscente about this, I decided to omit the side and save the calories for a nice glass or two of red wine. When grilling, make sure to use high heat and if you want to get fancy, do quarter turns on your steak to achieve the criss-cross gill marks.
Tag Archives: meat
This was my first trip to the Headhouse Square Farmer’s Market. I live relatively close but I’m always busy on Saturday and Sunday mornings. I’m so glad I made it down here. I took some photos to document the experience. The quality of products I saw here and for the price point were pretty amazing. I’ll definitely be returning here.
If there was a way to be paid for tailgating, I’m quite sure my group of friends and I could have been wildly successful. I have a love for tailgating and this recipe is one that I have been doing for quite some time. It was developed in college so it’s rather inexpensive but it’s a sure fire way to get some great results. It also has really simple preparation. Essentially, you throw a bunch of things in a bag, let it sit overnight and the next day, you put it on the grill. What could be simpler than that really? After it comes off the grill, let it rest for a bit. If you cut into it immediately, all the juices will run out and it will dry up. Serve this with thinly sliced bread and beer.
Uh-huh. Yeah. It’s the remix.
I had a bunch of grilled asparagus leftover and I only ended up eating half of my strip steak. What can I say, it was a delicious meal but I’m working on taking in less calories and stretching my dishes over more than one sitting. I also happened to have some leftover porter balsamic onions. What am I supposed to do with all of it? Put it on a sandwich of course! This recipe is kind of awesome and well, it seems like a fun one to entertain with, or at the very least, eat during football season. FYI, if you make this in the office like I did, your co-workers might creep on you to find out what it is.
I went on a tear this weekend of buying veggies. Asparagus was on sale and it looked absolutely delicious so I grabbed a pound. I happened to have in my freezer a wonderful NY strip steak from Cavallo’s and I was determined to use it. Funny story, I’ve never caramelized onions. I’ve had them before and they’re always really good, but I haven’t ever attempted it at home. It turns out it’s pretty easy. You have to cook the onions low and slow and keep adding liquid so they don’t dry out. I went with beer because I had a bunch laying around. For this recipe, I recommend Founder’s Porter.