The Dumpling Diary

Dis cooking so you cooking too.

Heaven sends us meat, but the devil sends us cooks. September 22, 2010

Filed under: Appetizers,Main Dishes — Meg @ 12:08 am
Tags: , , , , , ,

It’s time to salute my knight in shining armor (read: adorned with Japanese Global Knives), Tony. Mr. Bourdain. “If you’re slower than me, stupider than me and you taste good…tough shit.”
.
Sigh.
.
This pretty much sums it up – sorry, squeamish fellas.
.

.
.
Last night, Jon and I were up way too late watching Anthony Bourdain: No Reservations. Specifically, the Food Porn series .  How risqué. Well, if you’re as vulnerable and devoted to food (in all it’s forms) as this humble minion, well… Good. Lord. There were moments where I sat in bed watching the program, paralyzed, hand plastered to my face, jaw agape, weakened, inspired, transformed and hungry. After a week of eating delicate, healthful Japanese cuisine (mostly) and more than my normal amount of poultry consumption, I realized what I needed was a good steak. Something to satisfy my inner Bourdainiac. As far as I’m concerned, there are few things in life as satisfying as that.
.
So, tonight, I wanted to make steak, nay, I needed to make it! With many a T-bone on hand, that’s just what I did. Normally, I prefer sirloin, strip, rib-eyes, but T-bones were in inventory, so that’s what happened. I just wanted something simple, and just… Meaty, in essence. No cream sauce, none of that. Just the richest, juiciest steak possible with what I had on hand. Since Jon was working, my friend Ally joined me for dinner, and cooking. While steak non-negotiable, we put together a meal of T-bones, little red baked potatoes, simple croutones (crostini) rubbed with garlic and butter, and a lovely varied crudité plate with homemade lemon-garlic dip. I can not imagine anything so perfect for dinner! Anyhow, I’m going to give you the recipe for the steak, as well as the lemon-garlic dip, now arrogantly regarded as trempette à l’ail et au citron. Heh. We had to battle my kitten, Big Suze, to get at it. She was ravenous in her efforts. Not a cauliflower fan though, the vegetables were left untouched. Okay. Leh’s do this. By the way, incredibly easy recipes.
.
————————————————————————————————————————————————————————————————————————–
.
Steak au moutarde
.

.
Ingredients
.
2 T-bone steaks (I suppose you could use another, 1 1/4 ” thickness or so)
salt and pepper
2 Tbsp grainy Dijon mustard (I used Maille)
2 garlic cloves
1 tsp paprika
2 sprigs fresh thyme leaves (you could use 1/2 tsp dried thyme, also, I think)
3 Tbsp Worcestershire sauce
3 Tbsp melted butter
2-3 tsp softened butter
.
Method
.
Place the steaks on a broiling rack or in a cast iron pan, or some sort of baking dish (pyrex casserole might do), salt and pepper liberally on both sides.
In a mortar and pestle, mash garlic, then combine with mustard, paprika, thyme and mash to a bit of a paste. Add Worcestershire and blend in. Then, slowly add melted butter and continue to stir it around until it’s all homogeneous and thickened somewhat (no biggie). * If you’re not using a mortar and pestle, you could just combine all of these in a bowl, making sure the garlic is minced ahead of time.
.
Slather this mixture over both sides of steak, optionally letting rest for 15-30 minutes. Then, put in pre-heated oven set to broil, 5 minutes for the first side, 4.5 minutes for the second side, about 3 inches from the broiler element. This will achieve a nice medium-rare steak.  Rub remaining softened butter on the steak (I’m not even kidding. Take it from me, that’s why restaurant steaks/everything else taste so damn good. Butter).  Let it rest for 5-10 minutes afterwards, so the juices re-distribute throughout the meat. Also, Food Handler’s courses will tell you otherwise, but it’s best to let your steak come up to room temp first, so let it sit outside of the fridge for 45 minutes or so before you even start with the whole procedure… Just makes for a better steak. Better broil/grill and so forth.
.
.
For the trempette (heh, heh, heh. Dip):
.
Ingredients
.
3/4 cup sour cream
1/3 cup mayonnaise (homemade is best, but you know that, my little gourmands)
1 Tbsp fresh lemon zest
3 Tbsp fresh lemon juice (add more if you wish to have more tangy zangy)
2 grated or minced garlic cloves
1 tsp salt (I used kosher)
1/4 tsp black pepper
.
Method
.
Mix it all up! That’s it!
.
For such a simple dip, it was incredibly good – we even ended up putting some on our potatoes! The garlic and black pepper added some peppiness, a little bit of heat, which was really nice. I might also suggest adding some fresh dill to this, if I had some, I definitely would have.
.
.
Anyhow, that’s all for now. I WILL get to that apple dumpling recipe soon, but that rogue steak told me to do otherwise for today’s post… Right now, I’ve got sleep to catch up on, Food Porn did me in last night (I’M SUCH A CARD, HO HO).
Megohm over and out!

Advertisements
 

2 Responses to “Heaven sends us meat, but the devil sends us cooks.”

  1. vivvles215 Says:

    Another Boudain fan?! Good to know, and I’m sorry that I missed the Food Porn show! I would have been doing the same as you. Also, great recipes 🙂

  2. Meg Says:

    The salumieri scene was breathtaking. You should watch! It’s on tvduck.com

    I see you’re going to the CIA! How Bourdain a la Kitchen Confidential of you. 😀


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s