This is my first attempt at tuna steaks, but I think it came out pretty well, especially for being more or less thrown together.
2 Tuna Steaks
Salt and Pepper to Taste
1/4 cup Cooking Sherry
2 Tbsp Soy Sauce
2 Tbsp Sesame Oil
1 Tbsp Canola Oil
Continue reading Pan-Seared Tuna Steaks with Asian(ish) Sauce
Cacio E Pepe is Italian for “pepper and cheese” and this recipe – while it sounds incredibly simple – is exactly that. And despite how simple it is, it is very, very tasty.
6 oz. Pasta (I bought 9 ounces, so I multiplied everything by 1.5 – also long pasta like fettuccine works best)
3 Tbsp unsalted butter (springing for French butter is well worth it)
1 Tbsp freshly cracked black pepper (I was generous, I love pepper so used almost 2 Tbsp)
3/4 cup grated Pecorino Romano cheese
Continue reading Cacio E Pepe
Boef Bourguinon – what a fantastic meal this was! It takes some patience, but I will MOST DEFINITELY be cooking this again, and probably soon. Something that doesn’t happen often happened Sunday night – there were no leftovers. I was uncomfortably but definitely not regrettably full.
I cooked the main dish in a cast iron dutch oven on the stove (and in the oven for part of it) and used a regular frying pan and saucepan to prepare mushrooms and onions.
Continue reading Boef Bourguinon (Beef Burgundy)
SSL is fixed. Check this out:
Came home from work today, took a nap, woke up late and decided I was ready to finish beating my head against a wall for this. It took me a good hour or so to get a working virtual host using the certificates I bought in December. Finally got that working, then changed the virtual host to match the same root directory as the site is under. Then I ran into some real problems…problems logging on, getting kicked out of the WordPress admin panel, etc. Turns out it was caused by three things:
Continue reading The SSL Nightmare is Over!
I tried this Beef Stroganoff recipe.
It really wasn’t good. IT didn’t even taste like beef stroganoff. We were in a little bit of a rush and I didn’t have time to make some tender, slow cooked beef tips so I tried the ground beef recipe…well…basically it meant we ended up paying about $20 for ingredients to make something that was similar to, but not as good as hamburger helper. It didn’t even look appetizing. 1/10 do not want.
Here’s a few of the random eats I’ve made recently. Most turned out really well.
Spinach and kale omelet. (with cheese) Normally I run the other way when I hear the “k word” but I was really hungry and there wasn’t much in the fridge this day. Put a tablespoon of butter in the omelet pan and set it at medium. Came out pretty well. Would’ve been better with bacon.
Pork chops from Omaha Steaks. More of what the girlfriend’s mother got us. Flavor was good, but they were surprisingly thin. Cooked a little too quickly. Nothing except butter, salt and pepper, and rosemary. My new go-to method for pork chops. Next time I’ll get thicker ones.
Chicken curry. This stuff is awesome. I put two frozen chicken breasts in the pressure cooker and set it to high pressure for 30 minutes. In the meantime, I cut up a tomato and an onion and sauteed in a pan with some oil. I added a few generous heaps of Patak’s Mild Curry Paste. Simmer it! Add the chicken when it’s done…it will already be starting to fall apart. Let it stew for a little longer (and finish falling apart) and it goes great over rice from the rice cooker. Curry paste can be found in the international section of the store. For extra spice I sometimes add some Sriracha Chili and Garlic (slightly different from their normal sauce – comes in a small jar with a green lid – a little dab’ll do ya).
FAT! I wanted to leave a little blurb about this book I’ve been reading…it’s very interesting and also comes with a ton of recipes I can’t wait to try. I would say it is half cookbook and half informational reading. You can find it here on amazon.
(Image from Amazon)
One of the most interesting things I’ve read in it so far involves how fats really work, and how animal fats in particular have really gotten a bad rap…there actually isn’t any link between saturated fats and heart disease. Proponents will say that heart disease-related deaths have decreased since a low-fat diet has become encouraged, and they’re right…but interestingly enough, the rate of disease hasn’t decreased, only the number of deaths attributed to them…which means it’s improvements in healthcare that have really decreased the deaths.
It is also interesting to me that many of the problems we have now with obesity and heart problems are made worse by hydrogenated fats – which means things like margarine and crisco, the “healthier” alternatives to things like lard or tallow. The hudrogenation process makes a fat solid at room temperature and makes the fat able to keep longer before spoiling or going rancid…this is how we get things like margarine, made from vegetable oil (liquid at room temperature, but solid in margarine because of hydrogenation) which are actually – as it turns out – arguably worse for us.
It’s not only interesting, it’s validation.
The girlfriend’s mother got us some Omaha Steaks for Valentine’s Day – and I’ve really enjoyed using them. Surprisingly very good for being frozen on arrival. Made some sirloin and prepared some leftover potatoes.
I seared two top sirloin steaks in butter. And just butter. The only other seasoning I did was to apply freshly ground salt and pepper to the steaks before adding them to the pan. Seared on medium, popped in the oven at 350 until the centers reached 125 degrees, then tented in foil to let the residual heat bring it up to medium rare (135).
I also put some leftover potatoes from Valentine’s day in the oven to eat with the steaks. They were still good.
Lastly, I put a can of corn (drained) in a frying pan with a good two tablespoons of butter and heated it up, bordering on sauteeing. Also added freshly ground salt and pepper. Butter makes everything better.
Here are some pictures:
While I was really, truly looking forward to watching Tom Brady cry, dinner made the entire night okay. These cornish hens actually turned out pretty well. Not that I was particularly invested either way…I could care less about the teams involved. But I decided I wanted to make 2 cornish hens, so I did. I used this recipe at Epicurious.com, but changed a few things…
1. It was just my girlfriend and I, so I used 2 hens.
2. Instead of losing a bunch of heat pulling the pan out to baste, I just added more chicken broth periodically. This also affected the gravy portion, see below.
3. I boiled the juices after taking the meat out while also adding some corn starch…this allowed me to get a little thicker of a gravy. Next time I’m going to use more corn starch.
Will definitely be cooking this again. The slight lemon along with the rosemary and garlic really made this a wonderful meal. And it wasn’t terribly hard to cook, either.
I decided I would test the non-stick seasoning that has been building up on my pan (this is my first cast-iron pan!). What better way than with bacon and eggs? I call it the egg test.
I happened to have 3 slices of bacon, some bread and cheese, and 2 eggs sitting in the fridge. Started by cooking the bacon to get a nice layer of grease built up in the pan.
After the bacon was cooked, I put it on some paper towels to get a little less greasy. Then I nervously cracked two eggs into the pan, awaiting the dreadful moment where it would immediately adhere to the surface and cause me to have to scour and reseason the pan, realizing my worst fears.
Continue reading The Egg Test!