Happy Friday! Last night for dinner was pan seared steak.
These are two fresh, not frozen, New York Strip steaks. Each one is two inches thick. As you can see it barley fits in my largest pan with out over crowding.
I began by seasoning one side of the steak with salt from a McCormick salt grinder then some freshly ground black pepper. Next, I sprinkled on a good amount of onion power and then a good amount of garlic powder. I let sit as I heated up the pan with olive oil on medium low.
When the pan was good and hot maybe five minutes later or so the olive oil just began shimmer. I carefully placed the steaks in the pan seasoning side down and so they were not touching. I then proceeded to season the other side (now facing up) the same way. Salt first, pepper, onion powder and garlic powder.
As the steak would now be sizzling in the hot pan on medium low for ten minutes I opened a beer. Carefully watching but not touching or moving the meat. THIS is where and when that beautiful crust is made. I drank my beer and waited patiently.
I turned the meat over and as you can see above there is that wonderful brownness on the steak. My patience was rewarded. Now I let the other side cook the same way.
In the meantime I added tater tots to the air fryer and made a simple salad of Romaine lettuce and diced cucumber. Jennifer wanted a vegetable and this was going to be it.
After ten more minutes I needed a second beer and I also had to flip the steak again. This time I turned the heat to low. I pressed the center of the steak lightly with my finger and it gave way easily. This meant it was still rare. Jennifer hates raw meat so I set the timer for five more minutes and cooked the steak on low as I sipped my beer.
After five minutes of beer drinking I flipped the steak once again and gave the tater tots a shake in the air fryer so they didn’t all stick together. This would be the last turn or flip of the steak. I posted a picture of the meat cooking on INSTAGAM and answered a few text messages. Another five minutes were soon up and my second beer was half empty.
I have been cooking this steak now for what seemed like it was forever (it was 30 minutes so far) I poked at it again. Perfect push back meant the steak was now medium rare. It was time to let the steak rest on the cutting board before slicing it. As you saw at the very top of the page it was cooked nicely and stayed juicy having let it rest for just five minutes off the heat before slicing and serving.
I served it and the salad with blue cheese dressing. The air fried potato tots were separate and on the side (not shown).
This is a nice side dish and starch for a big potatoes and meat meal. I love potatoes. That must be that bit of Irish in me.
INGREDIENTS
3 pounds of Russet Potatoes
2 to 4 tablespoons Butter
2 table spoons olive oil
1/4 teaspoon Paprika
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1/4 teaspoon Salt
1/4 teaspoon white pepper
DIRECTIONS:
Peel potatoes. Cut potatoes into wedges. In a 9 X 13 metal baking pan, add potatoes. Pour oil over top. Sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Mix until potatoes are coated. Add butter.
Place in oven with meat during the last half hour of cooking time. In fifteen minutes, stir potatoes. Add more oil and butter if necessary. Remove potatoes when they begin to brown. While meat is resting, finish browning potatoes under broiler if needed.
NOTES: This is one of those recipes I asked my Aunt Betty for when my mother and I used to visit her. She used to make these with a leg of Lamb and use some of the lamb drippings in the potatoes……yummy.
Here is the tarter sauce recipe for the fish and chips. This is also good with fried shrimp, fried flounder, or any fried fish. To me, this beats out ANY store bought jarred stuff hands down.
INGREDIENTS
1 1/2 cups mayo
3 tablespoon sweet relish
1 tablespoon yellow mustard
1 teaspoon lemon juice
scant 1/4 teaspoon onion powder
DIRECTIONS:
In a small bowl put 1 1/2 cups mayo, 3 tablespoons sweet relish, 1 tablespoon yellow mustard, a squeeze from a 1/4 wedge of lemon (careful of the seeds), and a dash of onion powder.
How to make fish taste yummy for the kid in all of us.
So this is the famous fish and chips I make OUTSIDE. To me, fresh fish is what Summer and Fall are all about. I make this outside mostly because my wife can’t stand the smell of all that fried food in the house. Plus, you’re not heating up the house on a warm summer night. To cook this outside, I use the side burner on the barbeque, but the oil takes a while to get to temperature. I also use a cast iron pot so the temperature of the oil does not drop too quickly. Sometimes the fish takes a bit longer to cook, but it’s all worth it in the end.
INGREDIENTS:
3 quarts to 1 gallon peanut oil or canola
1½ pounds 1-inch-thick cod fillet cut into about eight 3-ounce pieces
2 2/3 cups all-purpose flour
1¾ cups water
¾ cup cornstarch
1 tablespoon sugar
½ teaspoon ground white pepper
1 tsp salt
2 tsp baking powder
2 yolks
1/2 a bottle of flat Guinness beer (6 ounces), cold
DIRECTIONS
Mix flour, sugar, cornstarch, pepper, salt, and baking powder in large mixing bowl. In a separate large bowl beat egg yolks. Add water and beer to yokes and whisk. Slowly add the dry ingredients to wet whisking until smooth.
Heat half a pot of peanut oil to 375 degrees. Preferably using a cast iron pot or good electric deep fryer.
Thoroughly dry fish with paper towels. Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently.
When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs. Fry, stirring occasionally, until golden brown, about 8 to 10 minutes. Transfer fish to thick paper bag or paper towels to drain.
Serves 5
NOTES: Serve with tartar sauce and cocktail sauce and Fresh French Fries.
This past weekend, I grilled up some New York Strip Steaks. I could eat this every weekend if I had my choice, but these days beef is expensive. Plus, this is time consuming when compared to just throwing them on the gas grill. I just love the taste the charcoal lends to the steak. This is one of those meals I love making for friends and will have to do it again SOON!
I start my charcoal using this type of charcoal chimney starter with no lighter fluid. to get it stated I use rolled up newspaper with a little olive oil on it.
Add more charcoal.
Wait until the coals are ALL grey
In the mean time…season your steaks. Garlic powder, onion powder, black pepper, salt.
Start by cooking the one you want most done. This one will be medium rare.
Turn 90 degrees for the crisscross effect and to cook evenly
This is a temp check. Yes, the grill is almost 900 degrees Fahrenheit.
This steak will be Medium Rare and is waiting in the wings.
working on the “bark or crust”
MMM sizzle
Second steak almost done
Finish cooking steaks in gas grill on low heat until they reach the perfect temprature
Looking good
Both perfect internal temperature
Two rare steaks for my mother in-law. No seasoning for her. She dislikes it.
I use this instant read thermometer to check the steak’s internal temperature.
August is not my favorite month, but is still summer so it has that going for it. What I don’t like about August is it is the last month of my favorite season, summer. However, since we’re at this point in the season, we should make the best of it with lots of BBQ’s, although Jennifer is in pain and not up for much company. I even have to cancel a much anticipated get-together for this weekend. I don’t feel well this morning myself. I think it’s just too much stress. I hope it gets better soon.
Cooking. Let’s see, I am still behind on my recipes. I still owe you a cheese burger slider recipe. Pfft. Its just a hamburger. We have made them before. Only I made them smaller because their was so much other stuff to eat and not enough people to eat it.
I started with 80% lean ground beef. I like this grind for this hamburger as it needs the extra fat to keep it juicy. I made little meatballs and pressed them flat. Then shaped them into squares. Why? They needed to be square because the buns, which were Kings Hawaiian Rolls, were square.
Next, I seasoned them with garlic powder, onion powder, salt, and fresh ground pepper.
Surely by now you are are asking yourself, “how many damn photos of food can one man have?” The answer is simple: it’s a lot. I have been writing a cookbook now for twenty something years and I’m still not done. I can now sympathize with Tolstoy on writing a never ending book. At least he finished his. I don’t think I will be so lucky.
Now, it’s time to get those burgers on the grill.
I am kind of a geek when it comes to making the grill marks. No one saw them anyhow.
See, no grill marks…He HAHA
Yes, I added cheese and closed the lid so it got all nice and melty. Then I added pickle slices and ketchup. They are thicker then they look so they are still juicy with just a hint of pink. No one wanted rare a hamburger this day. Except maybe my mother in-law….
So, let’s see what’s next? Oh YES! Next time is Grilled Buffalo Wings.
Preheat oven to 375 degrees. Cream together the butter, sugars and vanilla. Then add the eggs. Next, add all the dry ingredients and mix in the chocolate chips.
I cut the cookies with a heart shape cookie cutter while warm and let the cookies cool. Once the cookies are cool, allow vanilla ice cream to soften slightly. Scoop ice cream onto one cookie, then top with another. Press gently together. Return ice cream sandwiches to freezer for one hour before serving.
Prepare the ribs by removing the silver skin on the rib side. This is not easy, but there is a trick. I will try and make a video soon for you.
Season spare ribs on both sides with onion powder, garlic powder, paprika, and salt (dry rub).
Cook ribs until brown on both sides BUT NOT DONE!
Preheat oven to 300 degrees
Place the under-cooked ribs in baking dish and then put in the oven uncovered.
Cook 2 hours. Making sure the heat stays low….you may even turn it down as low as 225 degrees. It just takes longer, but they are well worth the wait.
After two hours, check for doneness. The meat should separate from the bone fairly easily. Drain most of the fat from the dish, but not down the sink drain; it will clog it. Cover ribs with Bar-B-Que sauce in the same pan, mixing in some of the fat and coating the ribs well. Then, return to oven for 20 minutes or heat on barbeque for BEST results.
NOTES: This recipe is the result of years of practice, but in the end it produces a consistently good batch of ribs and can be done in a large enough batch for a party.
Juice the lemons to make about 1 cup of juice. Don’t forget to roll those lemons on the counter top before cutting them in half. It makes the whole juicing thing easier.
In a gallon size pitcher, combine the lemon juice, sugar, and icy cold water. Stir. Adjust water or sugar to taste. Chill and serve over ice cubes.
NOTE:
You can also make this by the glass as I did on Friday. The per glass instructions work like this: One lemon, juiced and poured into tall cocktail shaker, sans seeds. Add 3 tablespoons of sugar and one and a quarter cups cold water. Shake well. Serve over ice with a straw.
The Magic of a Perfect Pairing 