Hello All! Only a few days before one of the biggest feast days of the year!! All chefs (amateur and professional alike) are working hard to make an impressive show. Thanksgiving is a uniquely American holiday. It's defined almost entirely by the food presented. There's a lot of talk around the 'net right now about different menus, etc. so I thought I'd let you know my menu for the Day.
My partner and I generally host an open house and invite everyone we know. There's no pressure, people can come and go as they please. It's entirely to provide people who might not have some place to go a family atmosphere to enjoy and good food to eat. I let everyone know that dinner will be on the table between 3 and 4 pm so they can arrange their schedules. It's totally open table so everyone is comfortable.
This year I'm serving appetizers starting around 1pm: Baked Ham and Cheese Pinwheels, assorted nuts, popcorn, M&M's, chips and salsa, spinach dip, cheese, and olives. Stuff for people to nibble on while they're waiting for dinner.
The main event will feature: Smoked Turkey (smoking it ourselves), a glazed ham, mashed potatoes and gravy, roasted brussels sprouts with bacon and shallots, sweet potato casserole, butter noodles florentine, pineapple cheese casserole, and fresh bread.
Dessert will be: Pumpkin Pie, Apple Pie, Boiled Chocolate Cake, Ice Cream, and Whipped Cream. (Yay!)
Of course, drinks will be available, water, wine, soda.
I have to start smoking the turkey at about 5am to be ready on time. I've asked everyone who may be coming and want to bring something to bring wine (chardonnay only, it's my favorite.)
I've made a lowkey instrumental playlist for my Ipod to play all afternoon long. The TV will be off unless someone really wants it on, or wants to play the Wii. This is all about friendship and camaraderie.
I hope everyone else has as good a time as I'm planning to have. Take care.
Monday, November 23, 2009
Sunday, November 8, 2009
My Favorite Steak Dinner
Okay, so I suck at regular updates. It's the same with my journal. But what I've decided to do is instead of standard weekly updates, I'm going to write as the mood seizes. What the hell, it's my blog, right? If anyone wants to let me know to write more often, just tell me.
Okay, so my favorite steak dinner is not from a restaurant. My standard joke is "My favorite steak dinner is the one someone else cooks for me!" However, several weeks ago, I watched a show that taught me a new (for me) technique. I've been using it ever since and it's great!!! Unfortunately, I don't remember what show it was, or who was the host, so I can't give credit where it's due. Suffice to say, that it's someone else's cooking technique, but it's tested and works amazingly well.
First of all, let me lay out the menu. Steak, grilled asparagus, and grilled bread. My favorite cut of steak is the rib eye, then the porterhouse, then the T-bone, then the sirloin. The beauty of this techinique is that it works for any cut of meat, whether it's beef or pork or lamb. DON'T use this for chicken or any other fowl, cuz it'll burn badly. The method I'm describing works to make the steak medium rare, so if you like it rare then cut the cooking time by two minutes, and if you like it more well done then add two or three minutes to the cooking time. Also, I use this technique on my propane grill outside. It translates very well to a charcoal grill, but I've never tried it on an indoor grill such as the broiler of an oven or a stove top grill. Play with it and let me know how it goes. And one more thing, I use the touch method to determine the doneness of the steak. Mostly I get the thickness around 1/2 an inch so these cooking times are based on that. Adjust accordingly, but not too much.
The first step is to bring the steaks to room temperature. Use a coarse grind salt, either from a salt grinder, or a kosher or sea salt. I use a grinder that grinds Mediterranean sea salt. Coat the meat liberally on both sides with the salt. Do not put any other seasonings or herbs on the meat at this time.
Heat the grill to its highest temperature. While the grill is heating, finely chop some shallots and put in a small bowl. Take one pound of asparagus and cut off the base ends. Spread out a length of foil about a foot and a half long and spread the shallots over the center and to either side long enough for the asparagus to lay on. Place the asparagus on the shallots. Pour about one tablespoon of extra virgin olive oil over the asparagus. Sprinkle with salt and pepper. Fold the foil over the asparagus to create a tight package. Cut another length of foil and wrap the asparagus package in it tightly. Once this is done, take your bread and spread both sides with extra virgin olive oil
Let's talk about the bread. I use flat bread, usually Indian naan, cuz that's what I like best. Any flat bread will do, even flour torillas (although you have to watch them carefully.) However, I've also used Italian or French bread cut into thick slices. If you want to, sprinkle the bread with herbs or garlic or onion for flavor. I don't cuz I like plain bread. I'm strange that way.
Once the grill is ready, put the asparagus on the grill to one side. Turn this package every three minutes or so. It will be the last thing to come off the grill.
After you've turned the aspargus twice, put the steaks on the HOTTEST part of the grill. Leave them alone for four minutes. Don't touch them at all. Close the cover and go away. At the end of four minutes, turn the steaks and the asparagus. Wait another four minutes. Don't touch the steaks at all regardless of flames, etc. It's a little scary but don't do it.
Once the four mintues are up, take the steaks off the grill and let them rest. Put the bread on the grill. Watch closely to make certain they don't burn. Don't forget to turn the asparagus regularly. You should be able to hear the olive oil sizzling. Once the bread is toasted and heated through, take it off the grill. Take the asparagus off the grill and open the foil packets carefully. They should be bright green with chargrill marks on them. The shallots will be clear and just starting to brown.
Put a steak on a plate. If you want, put a small pat of butter on the steak. Put a piece of toasted bread on the plate next to the steak, and divide the asparagus amongst the plates.
Eat and have a good time. You can add other seasonings only after the steak is on the plate. But try a bite first. You may not want any other seasonings or herbs on this.
I frequently finish this meal with chocolate but that's a whole other story.
Take care and good eating!!!!
Okay, so my favorite steak dinner is not from a restaurant. My standard joke is "My favorite steak dinner is the one someone else cooks for me!" However, several weeks ago, I watched a show that taught me a new (for me) technique. I've been using it ever since and it's great!!! Unfortunately, I don't remember what show it was, or who was the host, so I can't give credit where it's due. Suffice to say, that it's someone else's cooking technique, but it's tested and works amazingly well.
First of all, let me lay out the menu. Steak, grilled asparagus, and grilled bread. My favorite cut of steak is the rib eye, then the porterhouse, then the T-bone, then the sirloin. The beauty of this techinique is that it works for any cut of meat, whether it's beef or pork or lamb. DON'T use this for chicken or any other fowl, cuz it'll burn badly. The method I'm describing works to make the steak medium rare, so if you like it rare then cut the cooking time by two minutes, and if you like it more well done then add two or three minutes to the cooking time. Also, I use this technique on my propane grill outside. It translates very well to a charcoal grill, but I've never tried it on an indoor grill such as the broiler of an oven or a stove top grill. Play with it and let me know how it goes. And one more thing, I use the touch method to determine the doneness of the steak. Mostly I get the thickness around 1/2 an inch so these cooking times are based on that. Adjust accordingly, but not too much.
The first step is to bring the steaks to room temperature. Use a coarse grind salt, either from a salt grinder, or a kosher or sea salt. I use a grinder that grinds Mediterranean sea salt. Coat the meat liberally on both sides with the salt. Do not put any other seasonings or herbs on the meat at this time.
Heat the grill to its highest temperature. While the grill is heating, finely chop some shallots and put in a small bowl. Take one pound of asparagus and cut off the base ends. Spread out a length of foil about a foot and a half long and spread the shallots over the center and to either side long enough for the asparagus to lay on. Place the asparagus on the shallots. Pour about one tablespoon of extra virgin olive oil over the asparagus. Sprinkle with salt and pepper. Fold the foil over the asparagus to create a tight package. Cut another length of foil and wrap the asparagus package in it tightly. Once this is done, take your bread and spread both sides with extra virgin olive oil
Let's talk about the bread. I use flat bread, usually Indian naan, cuz that's what I like best. Any flat bread will do, even flour torillas (although you have to watch them carefully.) However, I've also used Italian or French bread cut into thick slices. If you want to, sprinkle the bread with herbs or garlic or onion for flavor. I don't cuz I like plain bread. I'm strange that way.
Once the grill is ready, put the asparagus on the grill to one side. Turn this package every three minutes or so. It will be the last thing to come off the grill.
After you've turned the aspargus twice, put the steaks on the HOTTEST part of the grill. Leave them alone for four minutes. Don't touch them at all. Close the cover and go away. At the end of four minutes, turn the steaks and the asparagus. Wait another four minutes. Don't touch the steaks at all regardless of flames, etc. It's a little scary but don't do it.
Once the four mintues are up, take the steaks off the grill and let them rest. Put the bread on the grill. Watch closely to make certain they don't burn. Don't forget to turn the asparagus regularly. You should be able to hear the olive oil sizzling. Once the bread is toasted and heated through, take it off the grill. Take the asparagus off the grill and open the foil packets carefully. They should be bright green with chargrill marks on them. The shallots will be clear and just starting to brown.
Put a steak on a plate. If you want, put a small pat of butter on the steak. Put a piece of toasted bread on the plate next to the steak, and divide the asparagus amongst the plates.
Eat and have a good time. You can add other seasonings only after the steak is on the plate. But try a bite first. You may not want any other seasonings or herbs on this.
I frequently finish this meal with chocolate but that's a whole other story.
Take care and good eating!!!!
Saturday, October 24, 2009
Clearwater Grill
Sorry for the delay in posting. It's been crazy in my life. Things have settled down so it's time to post again.
My partner and I and a friend were out enjoying the wet weather round here recently and found a restaurant in Culpepper county. It's on Rt 3, also called Germanna Highway. We drove south on Rt 29 from Gainesville, and picked up Rt 3 towards Fredericksburg. About halfway to Fredericksburg we saw the restaurant on the right side of the road and pulled in.
It's a family style restuarant with the standard bill of fare. Since it was lunchtime, we all opted for sandwiches. The atmosphere was pleasant, and the wait staff were professional, quick, and friendly. Our server, Greg, was less than ideal. He was . . . enthusiastic, therefore, annoying. We really only saw him three times during the entire meal which was plenty. He was too friendly, too touchy-feely, too over the top. He made all of us uncomfortable. Everyone else was fine. We saw and were assisted by two others who knew what they were doing.
I had a Clearwater Burger, my partner had a Smokehouse Burger, and our friend had a classic Reuben. All came with shoestring fries. Without a doubt, this was the BEST burger I've had in a very long time. Everyone has an opinon on the "best burger" ranging from home made to 5 Guys to whatever other they've had. When I want a quick, greasy burger experience, I hit 5 Guys every time. But I will be going back to this restaurant for a really good burger when I want it. I ordered mine Medium and it came out medium. And it was charred on the outside and juicy on the inside. The bun was grilled and all the toppings were fresh and crisp. They even left off the mayo as I'd requested. My friend's Reuben was a very good sandwich according to her. She enjoyed every bite. We all left the restaurant and drove down the road expounding on how much we had enjoyed the food. All three sandwiches and our drinks, plus the tip (albeit slightly smaller due to Greg's "enthusiasm") came to $40. It was a really enjoyable experience.
The restaurant seems to be community oriented, as well. I noted that they had an event schedule posted. The next event is for the 30th, a costume and karoke contest starting at 9pm. They also provide catering services either on- or off-site. They also have a website if you want to google them.
Take care!
My partner and I and a friend were out enjoying the wet weather round here recently and found a restaurant in Culpepper county. It's on Rt 3, also called Germanna Highway. We drove south on Rt 29 from Gainesville, and picked up Rt 3 towards Fredericksburg. About halfway to Fredericksburg we saw the restaurant on the right side of the road and pulled in.
It's a family style restuarant with the standard bill of fare. Since it was lunchtime, we all opted for sandwiches. The atmosphere was pleasant, and the wait staff were professional, quick, and friendly. Our server, Greg, was less than ideal. He was . . . enthusiastic, therefore, annoying. We really only saw him three times during the entire meal which was plenty. He was too friendly, too touchy-feely, too over the top. He made all of us uncomfortable. Everyone else was fine. We saw and were assisted by two others who knew what they were doing.
I had a Clearwater Burger, my partner had a Smokehouse Burger, and our friend had a classic Reuben. All came with shoestring fries. Without a doubt, this was the BEST burger I've had in a very long time. Everyone has an opinon on the "best burger" ranging from home made to 5 Guys to whatever other they've had. When I want a quick, greasy burger experience, I hit 5 Guys every time. But I will be going back to this restaurant for a really good burger when I want it. I ordered mine Medium and it came out medium. And it was charred on the outside and juicy on the inside. The bun was grilled and all the toppings were fresh and crisp. They even left off the mayo as I'd requested. My friend's Reuben was a very good sandwich according to her. She enjoyed every bite. We all left the restaurant and drove down the road expounding on how much we had enjoyed the food. All three sandwiches and our drinks, plus the tip (albeit slightly smaller due to Greg's "enthusiasm") came to $40. It was a really enjoyable experience.
The restaurant seems to be community oriented, as well. I noted that they had an event schedule posted. The next event is for the 30th, a costume and karoke contest starting at 9pm. They also provide catering services either on- or off-site. They also have a website if you want to google them.
Take care!
Monday, October 5, 2009
The Beginning
Hi! My first post on my blog. Let the bells ring out! My purpose for this blog is to write about one of my favorite things: cooking! I'll write about restaurants I've been to around the Northern VA area, and about cooking techniques I've learned, and about myself and cooking. I plan to update once a week. If anyone has a suggestion or hint, please let me know.
This blog is inspired by Food Network's show Diners, Drive-Ins, and Dives with Guy Fieri. He goes around sampling food in out of the way places. My partner and I drive around NoVa a lot and have run into some really fun places to eat, so this will be based on that show. I hope it will be as fun for you as it has been for us.
Since I don't have a picture of a restaurant yet, this first post I'm going to tell you about a cooking technique that I learned about last year. It's called Slow/Low. It means to cook at a low temperature for a long time. Cook slowly at a low temp. Mostly this technique is used for beef, but can be adapted for fowl or pork. By cooking at a low temp, the outside of the meat forms a crust which seals in the juices. Leaving the meat at that temp for several hours brings it to an amazingly flavorful and juicy state. The basic recipe follows but can be adapted for whatever is needed.
Select a good roast of beef. I usually use one of the round cuts. It's going to cook for about 90 minutes per pound, so plan some time for this.
Thickly slice some potatoes, onions, mushrooms, celery, and carrots and place in a deep baking dish. Sprinkle the vegetables with coarse salt, pepper, and chopped garlic. Put 1 cup of water or beef stock or red wine (good enough for drinking, always cook with wine you would drink) in the baking dish. Season the roast with salt and pepper and place on top of the vegetables.
Preheat your oven to 250 and place baking dish in the center of the oven. Lower the temp to 170-200 (whichever your oven will sustain) and leave the roast alone. Try to avoid the temptation of looking.
Once the roast is done, turn off the oven and take the roast out of the oven and put it on an oven safe plate or another roasting dish. Put the roast back in the oven, and put the vegetables and juices in a bowl large enough to hold them. Using a potato masher, mash the vegetables as finely as possible. Strain the vegetables reserving all the liquids. Put the vegetables in a blender and grind as finely as possible. Strain all the juices out of the vegetables. Put the liquid in a pan and add beef stock or wine to make three cups. Bring it to a simmer and reduce by half. This sauce will be used to flavor the sliced meat.
Remove the roast from the oven and slice as thinly or thickly as desired. Return any juices to the sauce for added flavor. Serve with any side dishes you like, using the vegetable sauce as a gravy or sauce for the meat and sides as desired.
Trust me, this makes an amazing roast of beef.
Till next time, enjoy!!
This blog is inspired by Food Network's show Diners, Drive-Ins, and Dives with Guy Fieri. He goes around sampling food in out of the way places. My partner and I drive around NoVa a lot and have run into some really fun places to eat, so this will be based on that show. I hope it will be as fun for you as it has been for us.
Since I don't have a picture of a restaurant yet, this first post I'm going to tell you about a cooking technique that I learned about last year. It's called Slow/Low. It means to cook at a low temperature for a long time. Cook slowly at a low temp. Mostly this technique is used for beef, but can be adapted for fowl or pork. By cooking at a low temp, the outside of the meat forms a crust which seals in the juices. Leaving the meat at that temp for several hours brings it to an amazingly flavorful and juicy state. The basic recipe follows but can be adapted for whatever is needed.
Select a good roast of beef. I usually use one of the round cuts. It's going to cook for about 90 minutes per pound, so plan some time for this.
Thickly slice some potatoes, onions, mushrooms, celery, and carrots and place in a deep baking dish. Sprinkle the vegetables with coarse salt, pepper, and chopped garlic. Put 1 cup of water or beef stock or red wine (good enough for drinking, always cook with wine you would drink) in the baking dish. Season the roast with salt and pepper and place on top of the vegetables.
Preheat your oven to 250 and place baking dish in the center of the oven. Lower the temp to 170-200 (whichever your oven will sustain) and leave the roast alone. Try to avoid the temptation of looking.
Once the roast is done, turn off the oven and take the roast out of the oven and put it on an oven safe plate or another roasting dish. Put the roast back in the oven, and put the vegetables and juices in a bowl large enough to hold them. Using a potato masher, mash the vegetables as finely as possible. Strain the vegetables reserving all the liquids. Put the vegetables in a blender and grind as finely as possible. Strain all the juices out of the vegetables. Put the liquid in a pan and add beef stock or wine to make three cups. Bring it to a simmer and reduce by half. This sauce will be used to flavor the sliced meat.
Remove the roast from the oven and slice as thinly or thickly as desired. Return any juices to the sauce for added flavor. Serve with any side dishes you like, using the vegetable sauce as a gravy or sauce for the meat and sides as desired.
Trust me, this makes an amazing roast of beef.
Till next time, enjoy!!
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