CookTeaser

A CookTale

I still haven’t quite figured out what I enjoy most. Is it creating and preparing the food, or seeing the photos the following morning. First thing in the morning, I transfer photos of last evening’s dinner from my Nikon to my Mac. Then sit back and appreciate how much I enjoy cooking and equally enjoy sharing it by daily postings. It also made me realize that simple recipes with whatever taste and flair I can add are where my cooking is at.

INGREDIENTS For the Rib Steak
1 14 oz to 1-1/4″ Rib Steak
Kosher Salt & Black Pepper
1 TB of EVOO

METHOD

1. Highly season the Steak & add the EVOO.

2. Heat a cast iron grill pan to smoking hot. Add the Steak & grill for 2 minutes. Turn the Steak diagonally & grill for another 2 minutes. (The crosshatch grill marks are attractive.) Turn & repeat. The internal temperature should be 120 degrees for rare.

3. Remove the Steak to a cutting board & allow it to rest. While resting it will continue to cook & add another 5 degrees.

INGREDIENTS For the Golden Coin Potatoes

3/4 pound or Baby Yellow Potatoes (cut into 1/4″ slices).
2 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Toss the sliced Potatoes with the EVOO & Salt & Pepper in a large bowl until well coated.

2. Heat a large deep-sided frying pan to medium-high. Add the Potatoes, turning occasionally until they have become golden brown & tender. This should take about 20 to 30 minutes.