Steak au Poivre

I could probably eat steak every day. I know red meat isn't great for you and it would get pretty expensive (I only buy "good" meat from stores like Whole Foods because they are strict with what kind of treatment the animals received). There's just so much you can do with a good steak - from just grilling or frying it and serving it as is to slicing it up and putting it on a bed of salad to grinding it and making burgers. I could probably deal with being a vegetarian if I felt so inclined, but I think I would miss eating steak the most.

So, I decided to make steak. "Steak au poivre" means "pepper steak" in French, and, boy, there's a lot of pepper on this thing. It's earthy and a little spicy, but, thanks to the sauce, it's creamy, delicious, and just heavenly. I served it with mashed potatoes and oven roasted asparagus. I would also recommend oven roasted potatoes or pretty much any roasted root vegetable. The recipe below is for one person; double the quantities for two and so on.

Steak au Poivre

1 piece of steak (I used a New York strip but a filet or rib eye will do just fine)
1 tbsp black pepper
1/4 cup brandy
1/2 cup heavy cream
1 tbsp butter
1 tbsp canola oil
salt

1. An hour before cooking, remove your steak from the fridge. Remove any big pieces of fat, salt liberally on all sides, and let rest at room temperature. Yes, your steak will be fine for an hour, but don't leave it out much longer than that.

2. Once the hour is almost up, crush the peppercorns with a mortar and pestle (or something heavy, like a frying pan) until coarse - we want large pieces, not ground pepper. Spread the pepper on a plate and coat the surface of both sides of the steak by pressing it into the pepper.

3. Over medium heat, melt the butter and oil in a cast iron skillet until it starts turning golden. Add the steak and don't touch it for four minutes. Flip, and cook another four minutes without touching it for medium rare, depending on the thickness of your steak.

4. Remove the steak to a plate and cover loosely with foil. Pour off the grease from the pan, trying to not lose any of the residual pepper.

5. With the pan off the heat (this is important), add the brandy. Light the brandy with a match (trying not to singe your eyebrows in the process) and let the flames die down. Add the cream to the pan, turn the heat back on, and set to medium low. Cook for about three minutes or until the sauce thickens slightly.

5. Add the steak back into the sauce and coat with the sauce. Place the steak on a plate with whatever side dishes you opted for and pour the remaining sauce over it. Devour.

Burgers & Fries

When it gets a little bit warmer (Austin today: 95 degrees F), it's pretty inevitable that the grill gets fired up. The other night, I decided to make some awesome burgers. What goes with awesome burgers? Awesome fries, of course. I have a small deep fryer (we're talking toaster-sized here) which is great, but you can easily do these fries in a large pot on a stove. The main issue is temperature control - if the oil gets too hot, it'll burn the fries before they're cooked through. If it's too cold, they'll come out all soggy and oily and disgusting. The ones I made? Not disgusting. Say it with me: awesome.

I made some Thousand Island dressing to go with the burgers and served them with red onion, tomato, and lettuce. I forgot to put some cheese on top (there's cheese in the patty, though), but you can stick a slice of cheddar, jack, or any other firm cheese on there if you want to! The recipe below makes a meal for two.

Mozzarella-stuffed Burgers with French Fries

3/4 lb ground beef (I used 6% fat)
1 oz mozzarella cheese
1 garlic clove
Salt
Black pepper
Cumin
3 firm potatoes
Peanut oil
Mayonnaise
Ketchup
Sweet relish
White wine vinegar
Sugar
Lettuce
Tomato
Red onion
Burger buns

Start by preparing the potatoes for deep frying. Peel (or don't - up to you, just clean them if you decide not to) the potatoes and place in a large bowl filled with cold water. One by one, cut them up into uniform sticks. It's not super important that they're the exact same size but you certainly don't want them to be too different considering you want them to cook uniformly. Place the fries back in the cold water and add a bunch of ice cubes to keep it really chilly (or just stick the bowl in the fridge) for about an hour.

To make the burgers, put the ground beef, mozzarella, garlic, about a tsp of salt, 1/2 tsp of pepper, and 1/2 tsp of cumin in a large bowl. Stir with your hands or a large wooden spoon until completely combined. Divide the mix into two equal parts and form two burgers. Remember that they'll shrink a bit when cooked, so don't worry about making them a little thin. Cover with plastic wrap and keep in the fridge until ready to grill.

To make the Thousand Island dressing, combine 1/2 cup mayo, 2 tbsp ketchup, 1 tbsp vinegar, 2 tsp relish, 1 tsp sugar, and a dash of salt and pepper in a small bowl. Stir to combine. Done! Also, now would be a good time to slice the tomato and onion.

To ensure everything's ready at the same time, I suggest making the fries while the grill is heating up and then keeping them warm in a 200 degrees F oven while cooking the burgers. Fill your fryer with peanut oil to the adequate depth or, if using a pot on the stove, up to about 3-4 inches. Heat the oil to 325 degrees F. Grab a handful of fries from the water and dry thoroughly with paper towels. Cook in the oil for about 3 minutes, until soft and pale. Remove to a bowl and set aside. Repeat with the remaining fries, making sure you never crowd the pot or fryer.

Fire up the grill! If you have a gas grill, set it to medium heat. If it's charcoal, you can't control temperature as well so I guess just light it and wait until the fire has died and the coal is smoldering.

Increase the oil temperature to 375 degrees F and set your oven to 200 degrees F. Fry the french fries in small batches until browned, again making sure you don't crowd the fryer or pot. Remove to a baking sheet and keep warm in the oven. Once the fries are done, toss with some salt and black pepper in a large bowl.

While the fries are cooking, grill the burgers until they're your preferred temperature. I like mine medium, which takes about 3-4 minutes per side.

Slather some Thousand Island dressing on the bottom bun, then add lettuce, the burger, some red onion, and a slice of tomato. Finish with the top half of the bun and enjoy immediately with the fries.

Guinness Beef Stew

Hi, trusted readers! I have (perhaps foolishly) decided to start writing again. After having some people tell me things like the definition of a "hiatus" and others hint that I should "start food blogging again, or else" (among other thinly-veiled threats), I guess the time has come.

St. Patrick's Day happened fairly recently and we all know what that means: green beer and plenty of it. I didn't actually have any green beer myself, but I did make a shepherd's pie (with ground lamb, of course) and "Irish car bomb" cupcakes for dessert. I had some leftover Guinness from the cupcake making and decided to make one of my favorite meals: a proper stew with lots and lots of alcohol in it. I serve this one with garlic-rubbed toast and a horseradish sour cream. It freezes extremely well and tastes even better after a day or two in the fridge! Just reheat in the microwave or in a pot over low heat.

Note that the Guinness can be replaced by a bottle of good red wine. Just reduce the sugar to one tablespoon.

Guinness Beef Stew

1/4 cup olive oil
3 tbsp butter
1 cup AP flour
2.5 lb beef chuck

24 fl oz of Guinness or other stout
8 thyme sprigs
6 garlic cloves, smashed or minced

2 1/2 cups beef stock, preferably homemade
10 small potatoes
1/2 lb carrots
1 lb white mushrooms
1/2 lb peas (frozen are just fine)
2 cups pearl onions (frozen are actually preferable - peeling pearl onions takes forever)
1 orange's worth of zest
1/4 tsp ground cloves
2 bay leaves
salt
black pepper
sugar

Start by browning the meat. Put the flour and a pinch of salt in a large Ziplock bag. Unless the meat is pre-cut, cut it into 1-to-2-inch pieces. Add all the meat to the bag, close it, and shake until everything is coated. In a large frying pan or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Brown the beef in batches. You're looking for a nice brown crust, but it doesn't matter if it's cooked through or not.

Once all the meat is browned, bring out your biggest pot and add the beer, beef stock, thyme sprigs, garlic, orange zest, and bay leaves. Bring to a simmer over medium-high heat and continue to simmer, uncovered, for 20 minutes.

Add the meat to the pot and turn the heat down to low. Cover and cook for 2 hours, stirring occasionally.

Meanwhile, scrub and quarter the potatoes, peel and cut the carrots into "coins," and clean and halve the mushrooms. After the two hours are up, add the potatoes, carrots, mushrooms, pearl onions, and 2-3 tablespoons of sugar (more if it tastes a little bitter, but don't overdo it) to the pot. Turn the heat up to medium and leave uncovered for another 30 minutes.

Remove the thyme sprigs (most leaves will have fallen off) and bay leaves, and add the peas to the pot. Salt and pepper to taste and serve immediately.

Horseradish Sour Cream

1/2 cup sour cream
1/4 cup prepared horseradish

Stir the two ingredients together. A dollop of this is awesome with the stew.

Garlic Toast

4 slices of bread
2 garlic cloves
olive oil

Turn your oven to 350 degrees F. Put the bread on a baking sheet without overlapping. Drizzle a little olive oil on each piece. Toast in the oven until golden brown. Peel and halve the garlic cloves. Once the bread has cooled slightly, rub the cut end of the garlic on the side of the toast that you drizzled with olive oil. Serve with the stew.

The Slow Cooker

The slow cooker has gotten a bad reputation over the years, at least that's what I've gathered from reading various recipes, cookbooks and talking to friends who enjoy cooking. Everyone seems to have an older relative who has served them a soggy meatloaf or a dry pot roast that has spent untold hours in a crock pot.

I bought a slow cooker a while back because I read a recipe for pulled pork - and I love pulled pork - that the author promised would be fantastic. Now, a slow cooker (for those lucky enough to not have had grandma make soggy meatloaf in one) is essentially a countertop cooking device that applies low heat to food over a long time and is suitable to leave unattended while off doing more important things, like...well, there are few things as important as cooking, but let's pretend "going to work" is and leave it at that.

After having owned the slow cooker for about six months, I can safely say it was well worth the investment ($20 at Target) and I've made a few dishes in it that were really, really good. The fact that you can take a cheap hunk o' meat, stick in a pot and leave it for 8 hours while at work to come home to a house that smells fantastic is actually not a bad idea at all. Maybe grandma was right after all, but the application was a tad off? (I use the term "grandma generically here, both my grandmothers are great cooks and I've never seen them use a crock pot, nor have they served me soggy meatloaf.)

I generally make the pulled pork or a chili in the pot (the picture above is of my chili on chips with some melted Mexican cheese), but have tried other recipes too and I'm always on the lookout for new things to put in there. We had pulled pork sandwiches tonight (made coleslaw from scratch, served in pita bread) and it was pretty damned great.

So give the crock pot a chance - and share your interesting recipes with me! Here are a few:

Slow Cooker Chili
1 lb ground beef
1 medium yellow onion
5 garlic cloves
2 shallots
2 cans diced tomatoes (or fresh, peeled and seeded)
1 small can tomato paste
2 cans chili beans, black beans or red kidney beans, or any mix thereof (or roughly 2 cups dry beans that you let soak overnight)
2 large jalapeños
salt
black pepper
red pepper flakes
ground cumin

Start by browning the beef in a large skillet. I generally add a little salt and pepper at this point, but it's not necessary. Once browned, drain in a sieve to get rid of most of the liquid (which is basically fat and a little water). Place the browned beef in the slow cooker. Peel and dice the onion, peel and slice the shallots, and peel and finely chop the garlic. Dump it all in the slow cooker.

Next, I highly recommend putting gloves on. No, not the kind you wear when you go outside in North Dakota in January, I mean the disposable plastic gloves you steal when you go to the doctor and get bored in his office. We're chopping jalapeños and trust me - you do not want to touch your nose or eyes after chopping these spicy little peppers. Slice them in half, remove the seeds, chop them up and add to the slow cooker.

Next, open up your cans. Drain and rinse the beans if you're using canned ones. Add everything to the pot. Next, add about half a tablespoon of red pepper flakes and half a tablespoon of cumin. Add a few pinches of kosher salt and some black pepper.

Next, turn the slow cooker on. Aim for 4 hours on high or 8 hours on low - a little more than that won't hurt either. If possible, stir occasionally. If you find, when time is up, that the chili appears a bit too "wet", feel free to put it in a large pot and place over medium high heat on the stove, stirring frequently until the liquid is reduced to your preferred consistency.

Serve with rice, or over chips with shredded cheese (cheddar or provolone are good, I use a Mexican tri-cheese for this). The chili will freeze well, and be fine in the fridge for up to about a week. I usually freeze mine in smaller batches to be brought out and heated for a quick dinner or snack.

Slow Cooker Pulled Pork with Cole Slaw

Pork:

1 large pork shoulder or "Boston butt" (bone-in or not, your choice)
1 yellow onion
8 tbsp apple cider vinegar
4 tbsp Worcestershire sauce
brown sugar

Coleslaw:

4 cups shredded white cabbage (or red, but that will color the mayo and make pink coleslaw)
1 carrot, shredded
1/3 cup mayonaise (light, if you must)
1 tbsp white wine vingegar
1 tbsp vegetable oil
1 1/2 tbsp sugar
1/2 tsp salt

Start by coating the pork with brown sugar. If there is a large piece of fat at the bottom, feel free to cut it out now (although leaving it on won't hurt, you can just remove it later). Quarter the onion and place in the bottom of the pot. Place the pork on top of the onion - if it does not fit, you can cut the pork in half to be able to squeeze it in there. Next, pour the vinegar and Worcestershire sauce over the pork, cover and cook on low for 8 hours or high for 4-5 hours. If possible, flip the pork halfway through cooking.

Once finished, remove the pork from the pot and shred. I usually use two forks to do this. Throw out excess fat when shredding.

To make the coleslaw, shred the cabbage and carrot into a bowl. Add the mayo, vinegar, oil, salt and sugar and stir. Taste it and add more salt/sugar as needed.

Serve the pork with the coleslaw on a soft bun or in a pita bread or just eat it straight out of the bowl if you want to. I usually mix a bunch of BBQ sauce with the meat too, which gives it some extra flavor.

I was going to post a picture of the pulled pork sandwiches I made tonight in this blog, but once I checked them and found they were out of focus, we had already consumed them. I might add one later, if I make more (since I still have plenty of pork left in the fridge, where it will last up to a week).

"Put in the Pan"

Pytt i panna is a common Swedish meal, generally made from leftover beef the day after having steak. There are probably as many recipes as there are Swedish chefs (so fourteen or so), but it usually includes the previously mentioned beef (in small pieces), cut up hot dogs, potatoes and onion. I decided to make this with a little bit of a twist because I didn't have any leftover steak and I don't really want to put hot dogs in anything that isn't shaped like a bun (and doesn't taste like a bun).

My parents served a form of pytt i panna at their (now closed) restaurant - Le Petit Piteå in Perpignan, France. Here's my take:

Put in the pan (Andreas-style)

• 1/2 lb ground beef (I used 20% fat)
• 2 Italian sausages (I used mild, but spicy would work well too)
• 2 large russet potatoes
• 3 large shallots
• salt
• black pepper
• Tabasco sauce

Cut the potatoes into half-inch squares. Peel and thinly slice the shallots. Put a pan over medium high heat on the stove. Add a little oil and a small dab of butter, if you wish. Add the potatoes to the pan. Flip the potatoes occasionally, making sure they get evenly fried. When they look like they are more or less done, add the shallots. In addition, add salt and pepper to taste.

Remove the skin from the sausages, and cut them into small pieces. In a separate pan (cast iron skillet if you have it), add the sausages and the ground beef. Use a spatula to make sure the ground beef is adequately separated (we're not making meatballs here). Once cooked through, add the potato/shallot combination to this pan and stir. If you decided to use Tabasco sauce, now is the time to add it. Add more salt and pepper if required.

Serve immediately with fresh sliced tomatoes and cucumber. Enjoy this fantastically healthy meal (no, not really).