Unami Steak and Potatoes

We purchased a large Porterhouse Steak from Flannery Meats. We tried a new recipe that used Cheddar Cheese to add a Unami dimension to the flavor of the Steak. I wasn't impressed. It didn't diminish the quality of the Steak. It just didn't enhance it in my opinion.

Grilled Steak with Tomatoes, Basil and Cheddar
New York Times
 
This sunny dinner for two forms a happy union between charred steak and salty, umami-rich aged white Cheddar, rounded out with sweet, juicy tomatoes and fresh basil. Somewhat like a salad, the steak is dressed with a punchy shallot vinaigrette that ties everything together. If you don’t have a grill, you can cook the steak in a grill pan or a skillet: Cut the steak into two or three portions and cook in batches to avoid overcrowding, which will help you get a deeper sear on the steak. To round this meal out, try it with grilled garlic bread or even salt and vinegar roasted potatoes.
 
INGREDIENTS
Yield:2 servings
 
¾      pound flank, skirt or bavette steak, patted dry
Salt and pepper
1       small shallot
1½    tablespoons red wine vinegar, plus more to taste
1       cup cherry or grape tomatoes
Canola oil, for grilling
2½ to 3     ounces aged white Cheddar
⅓      (lightly packed) cup fresh basil leaves
3       tablespoons olive oil
Red-pepper flakes, to taste
 
PREPARATION
 
1. Season steak all over with salt and pepper and set aside.

2. Slice the shallot into thin rings and toss with the vinegar and a big pinch of salt in a medium bowl. Slice the tomatoes in half, add to the bowl and set aside.

3. Heat a grill over high, making sure the grates are clean and oiled. Once grill grates are very hot, lay the steak on the grates and cook, covered, until well-browned with some charring, 3 to 4 minutes. Turn the steak over and grill the other side until cooked through, 2 to 3 minutes for medium-rare (125 degrees on an instant-read thermometer). Transfer to a cutting board to rest.

4. Thinly slice the Cheddar, tear any large basil leaves into pieces and add both to the tomatoes, along with the olive oil and red-pepper flakes. Toss gently to combine, taste and add more vinegar or salt, if desired.

5. Slice the steak thinly against the grain and transfer to serving plates. Spoon the tomato mixture on top and season with more pepper, if desired.

Rotisserie Chicken and Cheese Soufflé

 

We had friends over and decided to make Rotisserie Chicken. I like making it, because the rotisserie is so forgiving. Put the Chicken on, let it spin and occasionally add some more charcoal. You can get the recipe (and a short video) on our blog of May 31, 2021. Click the date to get the recipe. We cook the Chicken with Potatoes underneath to roast and absorb the Chicken drippings. Yummy.

We started with a Cheese Soufflé. Soufflés  are actually easy to make if you follow precisely follow the directions. However I think many people are skittish to make them. I don't know why - because they are so good and impressive to serve. I like making them. You can find the recipe on our blog of: February 15, 2023. Click the date to get the recipe.

Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley

 

We really liked Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley. It was delicious with a hint of spice. Easy to make. You should try it! You can find the recipe on our blog of: September 20, 2022. Click the date to get the recipe.

We started with a Caesar Salad. Always delicious if you can get Little Gems.

Roast Cod with Black Bean Sauce

We like Roast Cod with Black Bean Sauce. This is a delicious recipe. Black Cod is flakey and the Black Bean Sauce is perfect for them. We served with Rice. You can get the recipe for the Roast Cod with Bean Sauce on our blog of: December 21, 2020. Click the date to get the recipe. We have made this recipe many times. It is a definite favorite!

Soy-Butter Basted Scallops With Wilted Greens and Sesame

 Soy-Butter Basted Scallops With Wilted Greens and Sesame is one of those recipes that are so easy to make and always excellent. A riff on Asian ingredients makes for a great meal. We served it over Rice. I am always amazed of the variety of recipes made featuring Scallops. They  work so well with so many sauces and accompaniments. I don't think you will ever find this exact recipe in an Asian Restaurant, but it seems like you should be able to find it! I can't say for certain but I don't remember Asian recipes using Butter! You can get this recipe on our blog of January 25, 2024. Click the date to get the recipe.

Asparagus Pasta

Spring means Asparagus season! Asparagus Pasta is a regular for us, we will make it several times. This is one of those dishes that could make me a vegetarian! One key to this dish is to use excellent Parmesan Cheese. It is the best! This is also a dish that reheats well. Like all of our pastas if you plan to reheat them save some of the Pasta water and sprinkle a little on the pasta when you reheat it. It will enhance the taste. You can find the recipe for the Asparagus Pasta on our blog of: April 17, 2007. Click the date to get the recipe.

Fennel-Rubbed Pork Chops for Two

We love Pork Chops. Fennel-Rubbed Pork Chops for Two is a favorite of ours  We really started liking them when we had our first Tomahawk Fennel Flavored Pork Chop at ChiSpacca. Now several restaurants serve them but ChiSpacca for us, was our first experience. We made Fennel-Rubbed Pork Chops for Two from the cookbook Dining In by Alison Roman. It was delicious. We used Porterhouse Pork Chops from Bryan's Meat. You can get the recipe on our blog of January 12, 2021. Click the date to get the recipe.

Spaghetti with Zucchini (Carbonara without the Bacon)

 

We made a great vegetarian pasta. It is very easy and good. It is from a cookbook by Mark Bittman, The Minimalist Cooks at Home. He names the recipe: Spaghetti with Zucchini (Carbonara without the Bacon). You can find the recipe on our blog of: June 18, 2008. Click the date to get the recipe.

Roasted Salmon with Peas and Radishes

 

Roasted Salmon With Peas and Radishes is an excellent recipe, especially when Peas are just coming into season. I really liked this dish. We don't often use Radishes in our cooking and this was a great revelation. We served it with Rice. You should try this recipe.

Roasted Salmon With Peas and Radishes
New York Times

Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there’s no miso to be found, just leave it out or sub with a splash of soy sauce.



INGREDIENTS
Yield:4 servings

4    (6-ounce) skin-on salmon or trout fillets

¼    cup extra-virgin olive oil

Kosher salt and black pepper

3    tablespoons unsalted butter

2    bunches radishes with greens (about 1 pound), radishes halved, 1 cup leaves reserved (or 1 pound diced zucchini, or two 14-ounce cans whole artichokes, drained and halved)

1½    cups fresh or frozen peas (no need to thaw)

2    tablespoons drained capers

1    tablespoon white miso

1    teaspoon Dijon mustard

¼    cup chopped dill or parsley






PREPARATION

1. Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.

2. Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.

3. Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.

4. Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

Sheet-Pan Sausages and Mushrooms With Arugula and Croutons

Sheet-Pan Sausages and Mushrooms with Arugula and Croutons is my kind of meal. It reminds me of the Chicken served at Zuni in San Francisco because of the use of the Croutons. I love Sausage what a great use of them! It was easy to make. 

Sheet-Pan Sausages and Mushrooms With Arugula and Croutons

New York Times

 

If stuffed mushrooms grew up into a main course, it would be this one-pan dinner. To start, sausages and mushrooms roast on a sheet pan, leaving behind seasoned pan drippings. Next, in a move inspired by Judy Rodgers’s roast chicken with bread saladfrom Zuni Café in San Francisco, torn bread pieces are tossed with the drippings, then sent back to the oven to toast. The toasted bread is then tossed with arugula, red-wine vinaigrette and the roasted mushrooms, making a great mix of crispy, tangy and spicy bites. Crusty bread can be hard to tear from the loaf, but the rough edges make a more interesting final product: To ease the process, slice the bread ½-inch-thick, then slice crosswise ½-inch thick, then tear little pieces from there.

 

INGREDIENTS

Yield:4 servings

1       pound hot or sweet Italian sausages

1       pound mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch pieces if large)

5       tablespoons extra-virgin olive oil, plus more as needed

Kosher salt and black pepper

3       tablespoons red wine vinegar, plus more as needed

1       garlic clove, coarsely chopped

4       cups torn, bite-size pieces of crusty bread (6 to 8 ounces)

2       cups arugula

½      cup coarsely chopped fresh parsley leaves

Finely grated Parmesan, for serving

PREPARATION

 

1.    Heat the oven to 450 degrees. Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.

2.    Meanwhile, in a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar and garlic; season to taste with salt and pepper.

3.    When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.

4.    Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages.