Thursday, April 26, 2012

Steak and Broccoli

Not sure what to call this one. But I took the spread from the roast the other day, kicked up the heat and put it on the chopped steak overnight.
  • Plain Yogurt
  • Fresh ginger (although I did end up using powdered)
  • Garlic
  • Cumin
  • Cayenne Pepper
  • Black Pepper
  • Salt
  • Garam Masala
Put the above ingredients in food processor until smooth, and spread on chopped steak (I had 3, just make more of the spread if you have more steaks).
I did that last night and left them in the fridge overnight. Chris mashed the spread into the steaks this evening and grilled them up. Yes that one has a bite missing, Chris couldn't even wait to get in the house. They were tasty, very hot but with all the other flavors as well. Definitely a good way to dress up cheap meat.
You'll also notice the broccoli, I steamed it and topped it with a hollandaise sauce from my classic 1930s cookbook.
  • 1/2 cup of butter
  • 2 egg yolks
  • 1/4 tsp salt
  • dash of cayenne
  • 1 tbsp lemon juice
It says to use a bowl cooked over water, I used a sauce pan and one of my metal mixing bowls. Separate the butter into 3 parts. Start off with 1 part and use a wire whisk. Once the butter is melted, add the next pat of butter and the egg yolk, whisk continually. Add the last pat of butter, salt and cayenne. Then whisk in the lemon juice. It says if it curdles to add butter or heavy cream drop by drop until it looks smooth. Mine didn't turn out perfectly, I still have to work on it. I'm going to try lowering the heat I make this at and see if that helps. Unfortunately the directions aren't very elaborate in my cookbook. But that's ok, just more time for me to work on it.

Wednesday, April 25, 2012

Roast with Indian Kick

1 Roast (I used a chuck roast I picked up on sale at Wal-Mart this morning)
Fresh Ginger
Fresh Garlic (I actually used minced but I'm going to start buying fresh)
Cayenne Pepper
Black Pepper
Plain yogurt (can be Greek)

Cream of Mushroom Soup (2)
Chicken Stock (probably be better with beef stock, but I go with what I have)

First step, I peeled the ginger and put it in the food processor with the garlic, cayenne, pepper, salt and a few dollops of yogurt.

Then I put the beef in a glass container and used a spatula to spread the mixture on one side, and then the other. Cover and refrigerate for as many hours as you can.
Yum, right? In my dutch oven I mixed cream of mushroom soup and chicken stock...oh and some Worcestershire sauce too. Took out the carrots and remembered the peeler busted and I need a new I scrubbed them and added them to the pot...peel is supposed to be good for you anyway. Then chopped up the onion on that, added the meat and put potatoes on top.
I would love to slow cook this, but I got a late start. I put my oven up to 400 degrees F, my house smells good. I hope it tastes good. This one is all me.
Looks gross, right? Well it was delicious. But here's where I'm going to change it. It has to slow roast all day. So next time I will make the same paste with yogurt, ginger and garlic. THEN I'm going to let it sit all night, in the morning I'll put the roast on a layer of onions, and top with more onions. Let it cook in the oven set to 220 degrees F. What are you cooking today?