Saturday, August 14, 2010

Sleep- Who Needs It?




Sleeping is over-rated.
So as I sit here at 4:24 am, I'll try to distract my thoughts from the tiny stressors that plague my mind as I (hopefully) tire myself out.
Let me consider the food that I have thus far consumed this week:
  1. The over-all concept of the meal was good, but the presentation atrocious. Since the fish falls apart so easily on the grill, the result was a very piecey, unpleasant look. The yogurt sauce (which I cut the recipe by 1/3 and still had enough left over for the entire neighborhood to eat for a week) was very watery, and ran all over the plate. The result was actually quite tasty, despite it's unattractiveness, and the fact that I forgot to add the roasted cashews and red beets.
  1. This was actually pretty yummy- light and refreshing, and yet not very difficult. The chicken was a little dry, but I think that comes with grilling skinless, boneless pieces. The grilled oranges made a lovely presentation, but were not very delectable.

  1. Take-out
    I literally looked forward to Thai Gourmet all week. Mmmm... flat noodles with broccoli.

  1. Pizza
    Mom came over with a pie. Yum.

  1. Grilled porterhouse
    Kyle made us a steak at the beach. It was incredible. In fact, maybe I'll go enjoy some left-overs now...

And that brings us to today. It's been a few days since I have done anything in the kitchen, so better get myself in gear. Okay- going to try to get some sleep now (maybe I'll dream of some tantalizing treats).

5 comments:

  1. Ok, I guess as your husband, it's time for my contribution to this site.

    For the porterhouse: I went to the butcher and told them I needed a thick cut Porterhouse for two. It's such a perfect cut of meat since you get two different steaks in one. The big side is a strip steak and the small side is filet mignon. The recipe is simple but it's the order in which you apply the ingredients that's important. Heat the grill to the hottest you can get it. Hopefully you know where your grills "hot spot" is too as this will help with the searing. Oil the grill grates. Take a garlic clove and rub it all over the bone of the steak and then rub it on the meat. Do this to both sides. Next place the steak directly on the grill's "hot spot." Did I miss a step in seasoning the meat? NO!!!! DO NOT PUT A THING ON THE STEAK (aside from the garlic) until after cooking. Why? Salting meat tends to draw out the moisture. Most recipes call for you to season the meat for 15-30 minutes before you start cooking it. Instead grill your steak and then when you are done cooking it to your likeness take it off and let it rest for 5 minutes. As it is resting, drizzle the steak with olive oil, drizzle some fresh squeezed lemon juice on it, and salt and pepper. Cut and enjoy.

    Caprese salad: One of the prettiest simplest side dishes out there. Make sure you've got big, ripe beef steak tomatoes and the best fresh mozzarella you can find. Slice the tomato and mozz so that they're even thickness. Arrange however you like, drizzle (and I mean drizzle) olive oil, salt, pepper, and sprinkle with fresh basil leaves. Such a simple dish that it's nearly impossible to mess up. The easiest way to mess up a caprese salad is by using too much olive oil. It ends up saturating the tomato and it's all you end up tasting. Make sure you drizzle it so that it's a complementary taste. Not the only taste.

    Spinach salad: At the beach we have limited resources to cook. While at the butcher, I grabbed fresh spinach, feta, and a cucumber. Mixed these together drizzled with olive oil and the juice from half a lemon, salt and pepper. Then my lovely wife thought it was lacking something. So she stepped in and tossed some slivered almonds and cranberries into the mix. The salad turned out amazing.

    We cracked open a bottle of Sequoia Grove 2005 Cabernet Sauvignon. I absolutely love this wine. Pricey but worth it when you have a meal like this. All-in-all I'd say this meal cost us about $60. Had we ordered it in a local high end steak house it'd have easily pushed $200.

    Hope this helps.

    ReplyDelete
  2. Ooooo- thanks for letting us know how it's done oh master of the grill! I hope you're aware that I'm still not going to do it myself...

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