Sunday Night Steaks

Today I decided to have some steak (chili would have taken too long). I kept changing my mind throughout the day by putting the steaks from the freezer to the fridge and back to the freezer. So when I decided to actually do it, they were semi-frozen. So, I defrosted them by placing them in room-temperature water for about 20 min.

To season it, I used some sherry wine, soy sauce, steak seasoning and some oil. I let it sit for 5 minutes as the frying pans heated up.

I decided to cook the steaks on medium heat so that the outside wouldn't be all burned while the inside would be raw. 

As for veggies, I stir-fried some asparagus with salt and ginger, adding water after to fully cook them.

Here's the steak after flipping...

And being held on its side to cook the fatty part..

And voila! Plated with the asparagus and a piece of olive bread at the back :)

It was more red than it looks like here, but I don't mind because it wasn't chewy. Perfectly seasoned, cooked in less than 10 minutes. Best part is the 2nd steak saved for tomorrow's meals :)

Simple Guacamole

• Ingredients:
• avocado
• onion 
• cilantro
• lime
• salt and pepper
• Why:
• The avocado is the base of your guac, the onion adds bite, the cilantro flavour, and lime for kick. Salt and pepper to taste. 
• Serving Size: 1
• How:
• Halve 2 avocados and empty into a bowl.
• Chop 1/4 of an onion. Add.
• Chop a handful of cilantro. Add.
• Squeeze lime wedge to taste.
• Salt and pepper to taste.
• Mash.
• Eat.
• Serving companions:
• Any crackers, chips, toast, sandwich, nachos, lasagna layer, experiment!
• Adjustments:
• Can add corn for sweetness, tomatoes for texture, Sriracha hot sauce for a roundhouse kick.

One of those meals...

So for a once-a-year event, I decided to cook up a few favourites of my guest.
Menu:
- Fried wild mushroom and goat cheese risotto balls
- Chicken bacon ranch pizza
- Chocolate strawberries

So I started off making all the bacon à la EpicMealTime but using the toaster oven instead. I ended up doing 3 or 4 trays of these and saving the pool of bacon fat each time in a cup (I had a feeling it would come in handy later...)

Now the trick to cooking bacon is not to eat all of it before the meal starts. I found this to be quite difficult... So I basically, cook twice as much bacon as you need because you will eat half.

I cheated a little with the risotto and bought a wild mushroom flavour package. I just had to boil it and let it reduce, and cool it down...hence the spread out risotto on a plate. I thought it would be smart to use the bacon fat to flavour the risotto so I did :)

As that was cooling, I chopped all the other ingredients and made the pizzas! It's a pita bread as the base, ranch, cheddar and mozzarella cheese, tomatoes, green onions, chicken, bacon, and dill. Pretty easy.

Now for the risotto balls, I broke up goat cheese and put it inside the risotto. First, a coating of flour, an egg wash, and finished with panko bread crumbs. Ta da!

Now all that bacon fat was still sitting there...so I decided to fry the risotto balls IN BACON FAT. Now there wasn't quite enough so I added a little cooking oil (I use grapeseed). And boom we're done.

For dessert I melted down chocolate in a bowl over a steaming pot of water, and just rolled strawberries around in chocolate (and licked the chocolate bowl after).

Set the ambience and a successful meal was pulled off.

New Post!

An easy salmon noodle brunch today ready in 5 minutes.

Okay so the prep work is to take the salmon from the freezer and put it in the fridge the day before. Otherwise, this literally took 5 minutes.

I put a burner on high and threw the salmon on, then turned it down to medium. I let it sear on both sides and pressed it to see if it was done (according to mother, you just know from the firmness...a rule that takes a lot of trial and error to learn...). At the same time, I threw frozen peas, corn, and noodles into a pot of water and turned it up to high. 

5 minutes later (after seasoning the salmon with Greek seasoning while it was searing), everything was done! I drained the water, plated, and topped it off with a squeeze of lemon.

In hindsight, I should have boiled the noodles in chicken broth so I could use it as a soup base...but next time!