Monday, March 23, 2015

Meat of the Sea and Grass.

Okay, so every once in a while I ask my adorable wife what her death row meal would be and she pretty much always says the same thing: "Steak, scallops, & mashed potatoes." It's also her stranded on a desert island meal (which would be much harder to procure, unless of course it happens to be a creepy island filled with desert cows). So I make it for her. I tell her she does not need to commit murder or hijack a yacht to scary cow island to obtain such a meal. I make a damn fine steak, a juicy seared scallop, and my Joël Robuchon style mashed potatoes are freaking bomb. We eat, make creepy chewing moany noises, and then we fall into a delicious coma. Beaten into submission by meat and fat. If my doctor ever told me that I had to cut back on these things I would tell them "Screw it, I'd rather die salty and filled with butter then sadly chewing on a carrot stick". Damn right I would.

So yeah, wanna know how to make a perfect Seared New York Strip Steak with a Sherry Caper Sauce? Just so happens I'm going to tell you. First off, buy some nice steaks. Make sure they have a nice amount of marbling (see those little white fatty veins running through the meat?) and are bright dark red in color. Don't buy no grey stinky steaks from your crappy grocery outlet. I know it's on sale, put it down! Okay, set the steaks out on the counter an hour before cooking. Seriously salt and pepper them and just let them sit there. After an hour, preheat the over to 500F degrees. Rub the steaks with a tiny bit of canola oil. Put a cast iron (or heavy duty stainless steel) pan on the stove over high heat. When the pan in blazing hot toss the steaks on. Sear for about 3-4 minutes each side until you get a nice crust formed. Toss the pan into the oven and finish cooking about 5 mins for medium rare. Okay, now this part is super important. Take the steaks out of the pan and set them on a cutting board. DO NOT TOUCH THE STEAKS FOR 15 MINUTES!!!!! Let them rest. If you do not follow this step and cut right into your steaks they will bleed out and all the tasty juices will pour out onto the counter and floor and you will cry because your dry sawdust steak sucks. Okay, so while your steaks are resting put the pan over medium heat and add 2Tbsp sherry wine vinegar, 2tsp Dijon mustard, 2Tbsp butter, 2Tbsp capers (add a 1/4c chicken stock or water to loosen it up). Scrape up the steak fond (they tasty brown bits in the pan) and stir. Cook for 1 minute and your done. Eat. Die happy.

Wanna also make a perfect Seared Scallop with Smoked Paprika Butter? Also easy peasy. Buy some fresh sea scallops. Pat them dry. Season with salt and pepper. Put a pan over high heat. Add a tiny bit of canola oil. Sear the scallops for 2-3 minutes each side. Remove from the pan. Turn heat to medium. Add 2Tbsp butter, 1 tsp pimentón, 1 squeeze fresh lemon juice. Cook for 30 seconds. Pour over scallops.

You'll have to wait for another time to hear about my potatoes. They are a secret for now. They wanted me to tell you that they are delicious and contain more cream and butter than mashed potatoes can possible fathom. Oh yeah, I also cooked garlicky wilted spinach too. They are my mashed potatoes best friend. They are tasty. I'll throw that recipe at you another time as well. I am only one person and I only have so much time to write for you. Jeez. You take and take and take... Where am I? Blacked out for a minute. Went to the dark place again. Hmmm well, until next time my dears. xoxo

Friday, March 20, 2015

Cozy Pork Blanket.

Yeah yeah, I eat a lot of pork. I really dig to dine on the swine. I am Cuban after all. I don't quite know how many times I've written about pork chops but I can tell you that it has been many times. Somewhere on this blog in multiple locations are my recipes for brined and seared pork chops. Find them here and make them. My pork chops rock if I do say so myself. I'm pretty sure I've also written about collard greens with ham and stewed black-eyed peas before too. Okay, so this blog post isn't so original. It's not about making something new and adventurous. It's about making the old tried and true. Having those household favorites that comfort and nourish your brains, body, and soul. These are the meals that wrap you up in a cozy blanket of deliciousness and rub your belly until you take a nap. Think about what those meals are to you and make them. Make them now.