Dearest Readers from the four corners of the Earth,
It was a cold and dreary day here. A stay-inside, don't-go-out kind of day here.
A you-really-should-avoid-all-humanity-day here.
With all hyperbole aside, what's for dinner? Glad you asked. I put a petite sirloin in a teriyaki marinade on Thursday (writing this on Sunday). Pretty much put it in a Ziplock bag, threw it in the fridge and told it to think about what it had done. Since it was quite cool out for these Texas bones, I pan fried the steak. Say what you will, but the pan-fried steak holds a wonderful place in the universe.
See, pan frying has a context of late nights, road house cafes, coffee shops at 3am and breakfast at 2 in the afternoon. In other words, it has a place high up in the pantheon of foodstuffs. This one was no exception. The teriyaki sauce I used to marinate the steer bit was a bit sweet, so I added a bit of lemon juice, some red pepper flakes, and a couple of teaspoons of beef broth to loosen the whole thing up and allow it to explore the studio space. Once it sat and thought about what it did, it was on.
I also did green peas with lemon butter on the side. There was some really nice whole grain rustic-style bread at the store so that went along with the meal nicely. Unfortunately, fresh peas at the store looked sad and more abused than a Michael Vick pit bull, so I had to go with the petite frozen variety which I cooked in the steamer basket along with some Brussels sprouts.
The steak went down medium rare and my only complaint is that there wasn't more of it when I ate the last bite. Here's wishing a great weekend to all with wonderful meals and good times. Until the next post.
It was a cold and dreary day here. A stay-inside, don't-go-out kind of day here.
A you-really-should-avoid-all-humanity-day here.
With all hyperbole aside, what's for dinner? Glad you asked. I put a petite sirloin in a teriyaki marinade on Thursday (writing this on Sunday). Pretty much put it in a Ziplock bag, threw it in the fridge and told it to think about what it had done. Since it was quite cool out for these Texas bones, I pan fried the steak. Say what you will, but the pan-fried steak holds a wonderful place in the universe.
See, pan frying has a context of late nights, road house cafes, coffee shops at 3am and breakfast at 2 in the afternoon. In other words, it has a place high up in the pantheon of foodstuffs. This one was no exception. The teriyaki sauce I used to marinate the steer bit was a bit sweet, so I added a bit of lemon juice, some red pepper flakes, and a couple of teaspoons of beef broth to loosen the whole thing up and allow it to explore the studio space. Once it sat and thought about what it did, it was on.
I also did green peas with lemon butter on the side. There was some really nice whole grain rustic-style bread at the store so that went along with the meal nicely. Unfortunately, fresh peas at the store looked sad and more abused than a Michael Vick pit bull, so I had to go with the petite frozen variety which I cooked in the steamer basket along with some Brussels sprouts.
The steak went down medium rare and my only complaint is that there wasn't more of it when I ate the last bite. Here's wishing a great weekend to all with wonderful meals and good times. Until the next post.
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