My mom asked me to bring a few hors d’oeuvres to a family dinner we had a while back, and as I had some luscious Medjool dates and a bag of baby potatoes in the fridge, I decided to whip up a combo platter of two of my favorite hot nibbles.
This little number was inspired by a dish Hayden had while dining out this summer We were at a lovely little local joint, The Sun Tavern, and as soon as I saw the dish listed on the menu I KNEW he was going to order it. I'm happy to say that all of my boys have grown to be adventurous eaters, at various times tucking into lamb brains, frogs legs, beef heart, and snails, but more often than not when we're out they'll order up some spin on a steak and potatoes feast.
On this occasion, the dish was a twist on steak frites, the steak was a sirloin and it was topped with a big old slab of a melting compound butter made with blue cheese and bacon.
What could be better?
Judging from the speed at which he finished his meal…… not much!
Once a year, whether it needs it or not (who am I kidding….it ALWAYS needs it), I spend some time totally emptying my freezer to assess its contents and craft a plan for how I'll eventually move all the goodies stored therein from the deep freeze to my belly.
Today was not that day.
I first came across this salad over a year ago on my friend Stacey's awesome blog, Stacey Snacks. I filed it away in Evernote where it has sadly resided unused ever since. I first reached for it a couple weeks ago when we gathered friends together for a BBQ to celebrate Jordan's graduation and it was such a hit that I made it again just the other day when my folks were in town as a side to one of my favorite steak dishes.
This is my take on one of the best restaurant dishes I've ever had. The original, an appetizer by Chef Kate Rench of Café Diva in Steamboat Springs, CO is called a "Peanut Butter and Bacon Sandwich" and consists of Asian braised pork belly, Thai peanut sauce, sriracha, and raisin nut toast. The boys and I first tried this dish two years ago while skiing at Steamboat and were totally blown away by its complexity and utter deliciousness. Truth be told, when we decided to head back to Steamboat for February vacation this year it was this dish more than any other factor (except maybe the awesome snow there) that sealed our decision to return. Yup….it's that freakin' good!
The WINNER of Cooking Light's new cookbook, "Global Kitchen" is Lindsey Farr, congratulations Lindsey!
I pulled Lindsey's name out of a hat with much fanfare on Friday and with half a dozen witnesses making sure I didn't peek and cheat.
Lindsey, please send me an email through the "Contact Me" link above and give me your mailing address so that I can send the book along to you.
I know you're gonna love it!
Cheers – Steve
Not sure why I'm on such a classic-steakhouse-fare kick lately, first with the creamed spinach and now with the wedge salad, but hey it's been a long winter and I'm just craving these substantial dishes. I've got my eye on a Steak Diane recipe too, so stay tuned our tour through steakhouse land may not be over just yet.
This is another super easy and flavorful dish from my friends at Cooking Light Magazine. Published in their January issue, this recipe originally calls for making a quick batch of polenta to go with the chicken, but I had some left-over simply mashed spuds in my fridge so I used them instead.
I can't say as I've ever cooked a Michael Symon recipe before, but after trying this one I'm ready to go out and search for some more. I've never dined in any of Michael's restaurants, but have enjoyed his approach to food, his sense of humor, and the mad skills he's exhibited competing on shows like Iron Chef. I recently came across this recipe in Food & Wine magazine, and when I read in the accompanying article that Michael considers himself a "porketarian", I knew I had to try it.