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Friday, June 15, 2012

Am I the only one?

So I know that I have a few cooking/food quirks but I wanted to see if I was the only one. So do you do the following:
  • Plan your weekend around what recipes you want to make
  • Plan your trips with food in mind (going to Chicago must eat pizza, going to Vegas need to go to Craftsteak, etc)
  • Look forward to the glass of wine you are going to drink on your Friday night...even going so far as to think of what variety/brand you are going to consume
  • Get excited when you find exotic ingredients at the store that you have been searching for because you have a recipe you have wanted to make forever but you can't find that one thing...
  • Carry recipes in your purse
  • Invite yourself to your best friends house and tell her what you want her to make you
  • Have cooking traditions...ya know like how I cook with a glass of wine and smooth jazz
  • Have favorite childhood memories that are completely based on the food you ate
  • Dream of certain foods ie. Eggplant Parmesan Pizza from NJ, cannolis from NY, potato burrito from GA
  • Drive people insane with your random food knowledge
  • Normally only cook a recipe once...there are so many options out there most of the time you don't have to revisit the old
  • Have more pictures of food than you have of your friends and family
  • Love to eat off peoples plates....actually have to remind myself that not everyone likes my fingers in their food

Tonight I made Chipotle Chile Flank Steak and it had a gorgonzola cream sauce. The recipe was from Cooking Light however after the wine and chocolate I consumed I am sure the Cooking Light part was irrelevant. However, with this recipe I love the spice of the chile and the cooling nature of the gorgonzola sauce. I served the steak with a red blend from Opolo vineyards and a caesar salad. As many of you know I am not the best at coordinating side dishes so sometimes the best I can pull off is a bag-o-salad and that is what I went with tonight. However, the spicy steak, cream sauce, wine and salad were a perfect combination. And to make it even better it was a beautiful summer night so sitting on the patio with a glass of wine truly was the perfect "night cap."

Here is the recipe:
  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon salt 
  • 1 (1-pound) flank steak, trimmed
  • 1 teaspoon olive oil
  • 2 tablespoons finely chopped shallots
  • 1 garlic clove, finely chopped
  • 1 teaspoon all-purpose flour
  • 2/3 cup 1% low-fat milk 
  • 1/4 cup (1 ounce) crumbled Gorgonzola cheese
  • 1 teaspoon butter 
  • 2 teaspoons chopped fresh flat-leaf parsley

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Combine first 3 ingredients. Sprinkle steak with chipotle mixture. Place on a broiler pan; broil 5 minutes on each side. Let stand 5 minutes. Cut thinly across grain.
  3. 3. Heat oil in a saucepan over medium heat. Add shallots and garlic; cook 1 minute. Add flour; cook 30 seconds, stirring. Add milk; boil. Cook until reduced by half. Remove from heat; stir in cheese and remaining ingredients.
Now for randomness...I was thinking that it was halibut season however I learned that California doesn't have a halibut season as it can be fished year round. But if you want an amazing halibut recipe this is my recommendation. Love the citrus and wine sauce!



Directions

Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.




2 comments:

  1. ErinJune 15, 2012 at 9:36 PM

    I only do like 3 of the things on that list of yours. So far, you're the only one!! Lol! Your dinner looks yummy! I had chips, guacamole, and wine. Soooooo healthy!

    ReplyDelete
  2. UnknownJune 16, 2012 at 8:41 AM

    Looks really tasty!
    Dave

    ReplyDelete

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