To continue the theme of island type foods, I prepared this:
Grilled chicken (olive oil and sea salt) salad with homemade orange marmalade vinaigrette dressing . . . ~450-500 calories and downed with mascato wine . . . . .
Getting the hang of making salad dressing . . . .
Wednesday, February 25, 2015
Tuesday, February 17, 2015
For this past Sunday, I prepared Cumin-Cilantro Shrimp over basmati rice with Tomato-Avocado Pasta (cold) and a glass of Rosado Garnacha (we KILLED the first bottle of Rose Wine :D).
This was a first time recipe. I gave it 4 of 5 napkins. Jamie said 5 of 5 . . . LOL!! There are some things I want to do different for this one . . . . yes, it involves the grill!!
Friday, February 13, 2015
NOW . . . . we are ready to finally grill a steak. Before grilling a steak, you need a few things.
A snazzy t-shirt
A cool apron (make sure you don't cover up the snazzy logo on the t-shirt)
A "motivator" :-D
22oz of Porterhouse steak!! Along with other stuff . . .
Since I'm using a charcoal grill . . . I use a chimney to start and get my charcoal right before grilling.
Few brickets of MatchLight
A swig of "motivator" :-D
Hardwood Lump Charcoal
Montreal is an AWEsome seasoning . . . but for this exercise, we will only use sea salt and cracked black pepper.
Season both side of the steak with your sea salt and pepper
Place it on a separate plate
MAKE SURE YOU WASH YER DAMN HANDS AND CUTTING BOARD BEFORE THE NEXT STEP!!!
A little more "motivator" :-D
Hopefully you have some music going . . .
Get the grass ready on a freshly washed cutting board
Trim the end off the grass
Season with olive oil, sea salt, and black pepper
Meet my knife . . .
More "motivator" :-D
Charcoal looking good . . .
The Green Onion
Almost there . . .
Gettin' low on "motivator" :-D
The temperature is ~hellº
Note the hot side and warm side
Maters . . .
New "motivator" :-D
To the grill, Robin!!
Yea . . . I know, I need a new grill table . . .
Cast iron pan getting ready . . .
STEAK IS ON THE GRILL!! About damn time . . .
Note the placement directly over the hot side
2 minute sear and flip
Peppers chillin' out in olive oil
Steak pulled and probed
125º-127º was the range (rare to almost medium-rare)
Added quarter maters, The Green Onion, and cilantro
Moved the pan to hot side
Moved the pan back to the warm side
Added grass to the hot side
Added some sugar to cut the acidity of the quarter maters
Error! Grass not in focus . . .
Final sear to 130º
Pulled and plated for 7 minutes
DINNER IS SERVED!!
What the hell yer waiting for?? DIG IN!! (Make sure you said your Grace)
Now for the gratuitous cut shots :-)
Some key points:
- Aim to achieve the level of doneness you desire
- Go talk to a butcher
- Plan your meal by staging ingredients and level of preparation needed
- DO NOT TRY TO COOK IN THE KITCHEN AND AT THE GRILL (unless you have a grill in your kitchen)
- Have a "motivator" :-D, but not too much if it alcohol based
- Turn on the music
- Experiment once you can achieve #1 consistantly
- Most of all HAVE FUN!!
- And flaunt your perfectly grilled steak to the world