Monday, June 6, 2011

Coming Soon: Stuffed Baby Bell Peppers

Shrimp Scampi with Parsley Fettuccine and Roasted Tomato Crostini

T-BONE STEAKS..The best of both worlds!

I love Beef and that passion went to another level with the Filet Mignon I had at the Miami Marquis.

At local restaurants, steaks are WAY overpriced as in a couple hundred dollars for one serving. To indulge I have to purchase and prepare the steaks myself.

Fortunately a colleague's father is a butcher and so I get okay prices. The meat is a little tough and so requires some skill to get it to the tender fall off the bone state. I achive that by first marinating the steaks for 30 minutes then slow cooking them for 2-3 hours. At the end of that tenderising process its off to the cast iron skillet to produce the grill marks and the rich color and flavor that makes a steak a STEAK.

Things are about to get way better as a Chef friend of mine introduced me to an associate of his that supplies local restaurants with A1 USDA steaks! I cant wait to work with animals that were reared specifically for producing the finest cuts as opposed to what I have been using.

Better Steak days are coming soon!