Last night I experimented on my family. I wanted to make a really good dinner so, in the words of Ina Garten, "I took the classics and turned up the volume." Dinner included filet mignon with a cabernet balsamic peppercorn reduction, baked potatoes, sauteed onions and mushrooms, roasted asparagus, Caesar salad, and brownie fudge sundaes for dessert. I decided to post the recipes since I'm a nice guy (and I'm bored off my ass at work. I should be reading
The Awakening about a month late so that I can do my midterm for American lit., but this is obviously more important.)
Filet Mignon-Steaks should be about 2-3 inches thick
-Per steak, season with 1 teaspoon kosher salt, 1 teaspoon cracked black pepper, a light sprinkling of garlic powder, and crush some dried rosemary over both the top and the bottom of the steak.
-Sear the steaks on a very hot grill (don't use a grill pan, that's not grilling. That's frying on a pan that gives you "grill" marks. It's cheating and Jesus will hate you if you do it. Use an outdoor grill for the love of God. Amen.) The searing process will be about two minutes on each side.
-After you've seared the steaks, drop the heat down to about 350. Put a tablespoon of butter on each steak and close the lid. The butter will chase away any sins and demons better than holy water and prayer - this is why it's important. Added bonus: your steaks will be tender, juicy, and succulent. It's also important that if you drop a stick of butter on the ground that you cut it in half and throw the halves in different directions so that your overweight and bitchy basset hound won't try to beat up your sweet, adorable, and so-old-she'll-die-anyday chocolate lab to eat the whole stick of butter; not that that happened or anything.
-Cook the steaks to desired done-ness. Just use a meat thermometer since every grill is different and some grills are easier to control the temperature and yadda yadda yadda. I personally don't like mine very rare, so I grill it to a nice medium done-ness where it's still pink inside but I'm not afraid of those meaty pathogens.
-When you pull the steaks off the grill, cover them with aluminum foil on a plate and let them rest for AT LEAST five minutes before you serve them. Juices and whatnot.
Cabernet-Balsamic-Peppercorn Reduction-Ingredients: 1 bottle of Cabernet sauvignon, 1/3 cup of balsamic vinegar, healthy splash of Worcestershire sauce, 1 Tablespoon of fresh peppercorns (crushed, not ground), 1 minced clove of garlic (VERY fine mince - you want it small, so mince the hell out of it), 1 Tablespoon of honey (use a raw, local honey if you can - allergies are a bad thing to mess with and local honeys are made using bees who get pollen from local flowers), pinch of kosher salt.
-Throw all of the ingredients into a saucepan and crank the heat. It will simmer and reduce. Stir occasionally.
-Tip for crushing the peppercorns - put them all into a Ziploc bag and go to town with a rolling pin or meat mallet. It's therapeutic and gives you a nice stress-relief. Don't grind the pepper though. The flavor will still be there but the texture will be off.
-My method for selecting a wine with which to cook is to find a cheap bottle with a pretty label. It should work for you too.
-Pay homage to me. This is my own personal recipe that I made entirely from intuition with no guide at all. I kick ass.
Baked Potatoes-Scrub russet potatoes really well with a scrubby sponge. You want to get all of the dirt and gross skin off. You do, however, want the skin to stay on there.
-Rinse and dry the potatoes.
-Poke holes into each potato with a fork.
-Massage each potato with an oil of your choice. I prefer extra-virgin olive oil but everyone in my family uses Crisco shortening.
-Sprinkle each potato with kosher salt.
-Put the potatoes in a 400 degree oven. Times will vary depending on the size of the potatoes. Try to get smaller potatoes that are all the same size - those will take around an hour to an hour and a half. Mine were the size of Texas and took about three hours - it was ridiculous and I hated my life.
Roasted Asparagus-Snap the ends off each asparagus spear. Just hold the asparagus at each end and pull down - the asparagus will snap where it needs to.
-Rinse the asparagus.
-Drizzle extra virgin olive oil and sprinkle salt and pepper over the asparagus.
-Roll the asparagus around, thoroughly coating it in the oil, salt, and pepper.
-Roast the asparagus in a 400 degree oven for pretty much no time at all. Asparagus isn't a super-dense vegetable like potatoes or squash or carrots. It will be done in no time, half an hour at the most.
Sauteed Onions and Mushrooms-After cleaning a package of fresh button mushrooms, even though you would like cremini mushrooms but can't get them readily because you live in backwoods, isolated Oklahoma (no, I'm not bitter at all), remove the stems and slice the heads.
-Go ahead and thinly slice one medium onion (I actually used a ginormous sweet yellow onion but would have preferred a medium sweet yellow onion).
-Put a tablespoon of extra virgin olive oil in a skillet and heat over medium heat.
-Put the onions and mushrooms in the pan. DO NOT SALT IT YET FOR THE LOVE OF GOD. If you put the salt in it will draw out the water in the mushrooms and onions. Since they're both mostly water, you will make a mushroom and onion soup and your veggies won't get browned.
-After your veggies are browned because you've been a faithful believer and didn't salt the veggies, NOW you can salt them. And pepper them. And throw in a clove of minced garlic for good measure.
-Heat the garlic through but don't let it burn or YOU will burn. In Hell. For eternity. Bitch.
Caesar Salad-Get half a loaf of french bread and let it go stale out in the open.
-After it's stale, cut it into pretty chunky cubes. Put it on a half-sheet pan with extra-virgin olive oil, salt, and pepper.
-Brown it in a 350 oven.
-After it's toasted, sprinkle freshly-grated Parmesan over it. If you win at life, you'll have a wedge of
Parmigiano-Reggiano. If you're like me and say "FML" way too much, then you live in a town where your grocery store sporadically carries a solid wedge of Parmesan cheese and you resort to this "fine"
Sargento Parmesan Cheese. Of course, mine wasn't powdery grated, it was strip grated (I guess that's what the technique is called :-/. I could be, and probably am, wrong though). Anyway, I digress. After you sprinkled the cheese on the croutons, put it back into the oven so that the cheese will get toasty.
-Slice up a Romaine heart and put it into your salad bowl.
-Pinch of kosher salt and cracked black pepper goes over that as does another sprinkling of the Parmesan.
-Toss in your semi-homemade croutons. Knock back a booze-laden drink to complete the semi-homemade cycle. Don't make a tablescape though or I'll come by and beat the shit out of you.
-Now you can make your own Caesar dressing if you feel so inclined - I do not, however, feel so inclined. I honestly think that the store-bought stuff tastes better than the homemade stuff. Shoot me if you want to. I really like
Marzetti's Supreme Caesar dressing. If you shop at Apple Market then you'll find it with the fresh produce. If you shop at another local grocery store then they'll be able to help you find it, or even order it for you! If you shop at Wal-Mart then you're just damned to Hell, so sayeth the Lord, Amen. Anyway, pour a desired amount of dressing over the salad and toss to combine. Caesar salad really does need a lot of dressing, more than your average salad.
Brownie Fudge Sundaes-If you can't follow the directions on a Betty Crocker brownie mix then you deserve to die.
-If you can't scoop ice cream over the brownies that you've made after following the directions on a Betty Crocker brownie mix then you deserve to die.
-If you can't warm up hot fudge topping and then pour it over the ice cream that you've scooped over the brownies that you've made after following the directions on a Betty Crocker brownie mix then you deserve to die.
FIN