I was approached by a fellow blogger who follows my site, Nicole, who asked if I needed a guest post. Being so busy with my new personal chef job and my son now living with us again, I couldn't say no. She is going to talk about a tasty steak meal easy for anyone to make...
There is nothing quite like a steak that has been cooked to perfection. Whether you like to pan fry or grill your steaks, you most likely have a favorite marinade or blend of spices that you enjoy. Sometimes it’s nice to keep the seasonings simple and let the flavor of the beef stand out, but there are times when it’s exciting to try something completely different. Incorporating flavors from different countries or regions is a great way to jazz up your favorite steak recipe. While most of these work best with rib eyes, you can use the cut that you like best. Here are some tasty ideas to get you started.
If you like Italian food, you can use traditional Tuscan flavors when you prepare your steaks. You can start by rubbing the meat with olive oil and garlic and further seasoning it with sea salt and ground pepper. If you grill the steaks, you can also grill some fresh tomato slices at the same time. When the steaks are done, you can top them with the tomatoes, some fresh mozzarella slices and some fresh basil leaves. For extra flavor, you can drizzle some olive oil over the top.
For a Greek-style feast, you can rub the rib eyes or your steak of choice, with olive oil, salt, cumin, ground oregano and lots of pepper. After grilling your steaks, you can top them with some crumbled feta cheese and a few Kalamata olives. If you like spicy food, you can also add some hot peppers on the side. The feta cheese will melt slowly into the steak, and the result will be incredibly delicious.
Chipotle peppers are commonly used in a variety of Southwestern dishes, and they go very well with steaks. Chipotles are smoked, dried jalapeno peppers that often come canned in adobo sauce, careful because they are definitely spicy. You can tone the heat down by mixing them with butter to create a very flavorful sauce. You can combine chipotles and butter in a food processor or a blender then drop a spoonful of the mixture over your finished steaks. You can also add some chopped cilantro to your plate for additional flavor.
Either way you choose, its grilling season, so across the board, whatever method you choose, you will be in for a treat. Spend the perfect evening encompassing that style and find your favorite sides to accompany. Look at this as an opportunity to prepare a side of potato pancakes or lemon orzo. It’s never too late to make your dinner a theme party!
Vegetable garden planting has most likely taken place, flowers are popping up, meaning the weather is getting warmer, which means we are having an early spring, and I imagine everything will need lots of water.
I found it warm yesterday and found myself drinking lots of water. In our home we drink filtered water, lots of refreshing filtered water since I received my Mavea water pitcher last year.
I was contacted by Mavea and offered another chance to give one away. So I did. Randomly choosing someone off of Facebook and twitter we sent out the a Elmaris XL. They are offering colors now- with a campaign of 'Add a splash of colour to your life'- green.
One thing Theresa mentioned to me, as well as I like, she likes the easy and convenient on-line purchasing of these products and having them delivered to your house. My family as well as hers do all of our shopping on-line, mostly Amazon.com, but they do carry these products too. You also simply purchase the replaceable filters at various sites.
Theresa keeps her pitcher in the fridge, and we keep ours upstairs. We bought a larger size container for the kitchen counter, but needed another one to refill our bottle during the night. I add ice in the top section and let it melt, so during night it keeps the water cool.
We had the opportunity to visit Theresa Sunday and see what she thought of her prize. I was visiting the area and had not seen the pitcher before it arrived at her house. I was pleasantly pleased with the green color and size of the pitcher.
As I have said before, cookAppeal has chosen (a few years ago) to no longer shill for companies, but here in my house we believe in products like this. The Mavea water filter pitcher is well worth taking up space on my blog. If you have the opportunity and need a product like this, try it!
How we forget life can be so busy when company shows up at our doorstep!
My son arrived from Asia not quite two weeks ago and its been crazy. He requested I make so many things he has not had for the past year and half, my head is spinning. He also will be living with us, not sure how long, but I am a happy mom. He is almost 25 and is trying to finish up his Translating and English studies. We are so proud of him.
Okay back to the food. I made a simple batter recipe and add a dash of your fav beer, in this case hubs and son love Yuengling, a PA/NJ beer that is spreading out in distribution.
Once you pan saute the cod (I do not use much oil as in my southern frying roots) remove almost all of the oil, if any, but about two tablespoons and add a pinch of flour and spicy seasonings to make a rue of sorts or in this case a gravy. Once it begins to turn golden add a few cups heavy cream and thicken. Last minute I tossed some shrimp into the oil before making gravy. A nice fresh squeeze of lemon and zest to give it a nice fresh flavor!
In a separate pan I sauteed some sausage, shrimp pieces, cilantro, seasonings, and then added rice (wild rice here) to open up the hull for quicker cooking. Add stock and begin cooking. just before it cooks we added asparagus and tomato pieces left from night before. Makes for a good dirty rice! Not original recipe, but a fun one.
My son has been cooking for me as well. Funny how when our kids grow up they mimic us.
My son has come home from Asia and decided to live with us for a while. He has been in St. Louis working and going to college, and was in Korea teaching English for a year, but wants a change of pace and to finish up his college semester here.
His being back the past week has kept me busy. We have begun to cook, so I will catch up on some food post soon. My life is a whirlwind at the moment!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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