I have a thing recently with making little strips of meat crispy. Remember?
I'm very serious about the crispy meat. There's just something really sexy about it.
Welp, we kind of knew it was coming. You know how I went on and on about Poe's last week, and how I was alll OMG FIRST DAY LET'S DO IT, and, in standard form, I had lunch there the first TWO days we were at the beach.
One of my absolute favorite things about Poe's menu is that in addition to regular burger cheeses you can add roasted garlic blue to any sandwich, which is just like what it sounds: roasted garlic mashed with blue cheese served in a little scoop on top of your sandwich and BOOM I'M DEAD LET'S GO BACK TOMORROW.
I don't know. The flavor combo is ridiculous. I like blue cheese but only in pretty small doses, and the addition of the roasted garlic really mellows the flavor. THEN I sold a few steak salads this week for catering and decided that the flavor combo really needed to be on top of a salad, and this vinaigrette was born.
Warning: I'm not done with roasted garlic blue ANYTHING yet. Just be prepared.
Happy Freezing Friday!
I don't like paying for things like gas and electricity. It should be included indefinitely with closing costs, imo. Let's work on that. Makes perfect sense.
What are you doing this weekend? I'm teaching yoga twice today and twice tomorrow and then on Sunday rubbing my muscles because they'll hurt. Also Jay is going skiing tomorrow so maybe he'll break his leg for a third time! Can't wait to see.
OH GEEZ guys, I made big meat. Perfect, wonderful meat.
The most delicious, easy boneless ribeye roast (aka prime rib!), cooked HIGH at first for a delicious crust, then LOW AND SLOW for juicy, tender, perfectly medium (or rare!) prime rib that everyone will go bonkers for....
I TOLD YOU THERE WAS A REASON TO MAKE LOTS OF POTATOES IN YOUR SLOW COOKER.
Sorry to yell. I'm just kind of obsessed.
The other day I told you how great baked potatoes turned out in the crock pot, and I'm telling you RIGHT NOW that if you make a bunch all at once then keep them wrapped in the fridge for weeknights you can have tons of fun stuffed-tater dinners in mere MOMENTS. Like this one!
I took a burger and used the potato as a bun. It was super duper delicious, and very easy to make.
Ahh, vegetarian stuff.
How's your day, by the way? I'm having...one of those days. I feel dumb, I feel like other people around me are dumb, I want to drink wine and watch Friends reruns....you know. It happens.
Nope, not pregnant or PMS-y, buttheads. It's a legit "cause" for moods sometimes, but not today.
And sometimes on these days we just need pasta, mmkay? Creamy is always good, and meat is great....BUT why not just use mushrooms sorta like meat and call it a day?
I know. Sorry. I love it, though!
This one ways Jay's idea. It was lovely and sunny outside yesterday, which is totes great for photographing food, and I kind of wanted beef and Jay kind of wanted something Mediterranean-ish so....here we go. ...
I MADE US THE BEST SALAD EVER!
There's also an excruciating amount of Sriracha - in a good way. JAY actually said that the drizzle for this was spicy, and usually when I start sweating over food he adds another good tablespoon of hot sauce to his meal. So - success! I made something hot enough for my hot man.
I've been seeing a lot of these Asian-style salads recently, and it just seemed RIGHT to add one to this little site we've got. I love noodles, I REALLY love Asian food, and steak is just...GREAT for lunch on a Saturday afternoon, when we ate this.
I THINK WE SHOULD HAVE A PARTY TONIGHT.
The point is, I think that you should REALLY plan to make the carnitas we talked about a few days ago. Then, with some other quick and easy additions, you can have a taco party that everyone will love so much because the carnitas ARE NOT GROUND BEEF and you'll be a celebrity!
If that's the sort of thing you're after.
A lot of things have happened recently in my life that made me want to make short rib carnitas (and then turn 'em into tacos) in a Mexican-ish way. First, you remember that my friend Tim gave us some super delish short ribs and we made them Asian-style.
THEN, at supper club last week our friend Matt made pork carnitas that were so stinking good I couldn't stop eating them for approximately 4 hours.
I also drank several beers during that time, but that's neither here nor there.
So, clearly, I've been inundated with yummy braised meats recently, so I decided to get some dang short ribs and make 'em taste like tacos. It was one of the better decisions I've made in quite some time, and I HIGHLY recommend that you do the same. The great part about this way to use short ribs is that you DON'T NEED A TON OF MEAT. These things aren't always the cheapest, but with tacos/chips/salsa/rice you don't need too much meat per person. Maybe ½ pound or so, and that includes bones. For this particular night, I made these for me, Jay, and Jay's boss who is in town right now. I had 3 4-inch or so ribs, and we each had 2 or 3 tacos and currently have enough leftovers for probably for more tacos. So....you don't need much meat! Promise.
The problem with getting home around nine every night is that you want to still hang out and eat dinner and do fun things BUT then you end up staying up past eleven which is WAY TOO LATE and then you don't want to get up to go to work.
So, to reward ourselves for making it to work every day this week like big kids, let's have beef and peppers covered in cheese with pickled jalapenos, ok?
They're good, and GREAT for parties. You'll love these!
I made us steak!
Got any nights coming up that might mandate steak?
This is the recipe to try, if so. Even if that night coming up is, say, Thursday night.
Remember at Chrismas-ish time when I made these super duper cute individual beef wellingtons?
They were so great.
I made a big one! THAT was great too.
I actually made this for Christmas with Jay's family. They eat beef Tendahhhhhloin (they're southern, it's OK) every Christmas, and this was a fun twist on it. Because.....it has pastry in it.
It was SUPER easy to make ahead, too. We made it at our house and then just baked it once we were all together.
I've been waiting, like, forever to tell you about these.
Ok so two weeks, but whatever.
I'm pretty sure I told you a few weeks ago that my friend over at Struggling Home Brewer was gifted some incredibly high quality short ribs. He asked me to cook them, so I did.
Interestingly, said short ribs were gifted in their original form.
Not short. Connected, as they would be on a cow. I didn't know this when I went to pick them up, and finding a butcher that would hack into something who's origin they knew nothing about was somewhat of a challenge.
Imagine that conversation, please? It was ridiculous.
I'm making this.
The thing about great holiday meals is that we put them on this pedestal and then don't make them ALL YEAR LONG and then we miss them. But, frankly, some traditional holiday meals are kind of complicated and time consuming and contain expensive ingredients, so it makes sense to only eat them once a year.
Unless, you figured out how to simplify the process so that you could enjoy fabulous wonderful fancy flavors year round without an excessive amount of work.
This weekend we had our housewarming party, which involved at least 8 bottles of wine, one box of wine, and 4+ cases of beer.
It also involved 10 pounds of ground beef rolled nicely into meatballs which were DEVOURED almost as fast as the booze was drunk.