Daily Archives: December 21, 2011
21/12/11 Smothered Rib Steak
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RECIPE
Serves 2 A CookTale This is not a Chinese Pepper Steak recipe, though I do love them that way. This is simply a pan grilled Rib Steak, smothered with Red and Green Bell Peppers and Red Onion. Adding Salt, Pepper and a pinch of Red Pepper Flakes, the flavors blend together beautifully. And the colors blend perfectly with the season. INGREDIENTS 2- 8 oz Rib Steaks METHOD 1. In a large bowl add the prepared Peppers & Onion & add seasonings. 2. In a deep sided saute pan, add the EVOO & the Peppers & Onion. Saute until tender & beginning to take on a color. Set aside & keep warm. 3. Heat a cast iron grill pan to smoking hot. Top the Rib Steaks with a 5 pound cast iron grill press & Grill for 2 minutes a side. The internal temperature should reach 120 degrees for rare. If you require meat less rare, continue grilling, but do not allow the meat to dry out. 4. Add a Rib Steak to each plate & generously cover with Peppers & Onion. Add the Tomato halves & serve. |
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- Posted under Meat
21/12/11 Oven Dried Roma Tomatoes
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RECIPE
A CookTale Don’t take the lazy way out and buy “Sun Dried Tomatoes”. Chances are their not sun dried, but oven dried and over dried. So much easier to purchase a dozen firm ripe Roma Tomatoes, and dry them yourself. You can also control just how you prefer them. As seen in the photo, I prefer them still pliable with the richness of the oven drying evident with each bite. INGREDIENTS 12 or more Roma Tomatoes (halved) METHOD 1. Heat the oven to 325 degrees 2. Place the halved Tomatoes, cut side up on a non stick baking sheet. Evenly sprinkle with Salt & the 2 TB of EVOO. 3. Roast in the oven for at least 1 hour, check on their progress. If necessary continue to roast until they have reached the stage of dryness you prefer. 4. Allow them to cool & they’ll stay fresh in the fridge for a few weeks, but I doubt that they’ll last that long. |
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- Posted under Vegetables
CookTeaser 