CookTeaser

Our friend Oxana, who has run Phil, Rita and Lucy Silvestri’s home and life for the past two decades, was the inspiration for this dinner. Cathie spent an evening with the family last week, and when I called, Oxana picked up the phone. I out of habit asked “what was dinner?” The answer was “Russianburgers”. They turned out to be oval-shaped Burgers made with a Meat Loaf mix and special Spices and served with Sour Cream. “Sour Cream, Is everything in Russia served with Sour Cream?” Her response was, “what’s better?” My recipe, traditional in our kitchen, is from America’s favorite Cook’s Illustrated, and if there was a Food Olympic, it’s guaranteed to bring home the Gold and a few slices for dinner.

INGREDIENTS

2 tsp Vegetable Oil
1 Onion, chopped in a medium dice
1 Red Bell Pepper chopped the same way
2 Garlic Cloves , minced
2 large Eggs
1/2 tsp dried Thyme
1/2 tsp table Salt
1/2 tsp ground black Pepper
2 tsp Dijon Mustard
2 tsp Worcestershire Sauce
1/4 tsp Hot Pepper Sauce
1/2 C whole Milk or Evaporated Milk
2 lb of a top quality Meatloaf mix
2/3 C Saltine Crackers , crushed (about 16),
1/3 C minced fresh Parsley Leaves
3 Slices of Bacon (lengthwise depending on loaf shape)
кислая сливк Sour Cream (optional)

METHOD

1. Heat oven to 350 degrees.

2. Heat Oil in medium skillet. Add Onion & Garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix Eggs with Thyme, Salt, Pepper, Mustard, Worcestershire Sauce, Pepper Sauce, Milk or Evaporated Milk. Add Egg mixture to Meat in large bowl along with Crackers, Parsley, & cooked Onion and Garlic. Mix with a fork until evenly blended and Meat mixture does not stick to bowl. (If mixture sticks, add additional Milk or Evaporated Milk, a couple tablespoons at a time until mix no longer sticks.)

4. Turn Meat mixture onto work surface. With wet hands, pat mixture into an approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Arrange Bacon slices lengthwise over loaf, overlapping slightly and tucking Bacon tip ends under loaf.

5. Bake Loaf until Bacon is crisp & loaf registers 160 degrees, about 1 hour.
Cool at least 20 minutes before slicing.

What remained from Sunday’s great Rib Eye was at least half of the original 2-1/2 pounds with the bone. Ample enough to add to an assembly of sauteed fresh Vegetables into what is for some unknown reason is known as Hash. Leftovers turned into the next evening’s dinner is a meal we look forward to, as we surely did last evening. Four delicious plates on two evenings from one delicious slab of Beef.

INGREDIENTS

12 oz of leftover Rib Eye Steak (or Porterhouse)
1 Red Bell Pepper (cut to a 3/4″ dice)
1 Green Bell Pepper (cut to a 3/4″ dice)
1 large Red Onion (cut to a 3/4″ dice)
6 large White Mushrooms (quartered)
1 Russet Potato (cut to quarters)
3 Garlic Cloves (thinly sliced)
2 oz of Veal Demi-Glace (dissolved in 1/3 cup of water)
1/2 tsp of Red Pepper Flakes (or to taste)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB of Butter (for the pan, more as required)
Thyme Leaves

METHOD

1. Prepare the first 7 ingredients as suggested. Place each in individual bowls.

2. Heat a small saucepan with 1/3 cup of Water. When it begins to boil, lower the heat to a simmer & add the Demi-Glace. Whisk until dissolved to a rich Stock & set aside.

3. Heat a large saute pan, add the EVOO & Butter (adding more if required). Saute the Vegetables one at a time, as each is cooked, add to a large bowl. Do not cook the Rib Eye, but add it to the bowl.

4. Remove the contents of the bowl to the saute pan, add the enriched Stock & gently toss it together. Sprinkle on the the Thyme Leaves.

5. Ready to plate.

A CookTale

Cathie called Fred Brill, meat manager of Adam’s Fairacre Farm, to order a well marbled prime Rib Eye. Our guess is that Fred misunderstood and thought Cathie was planning on a dinner party for a group. What she brought home was an exquisite slab of Beef that weighed well over two pounds, and that was just for the two of us. The meat was wonderful, and the leftovers will make a terrific Hash. Thanks Fred for misunderstanding. And make sure you do it again.

INGREDIENTS For the Rib Eye Steak

Rib Eye Steak 1-1/4″ to 1-1/2″ thick
Kosher Salt & Black Pepper
EVOO

METHOD

1. Heat a cast iron pan to searing hot. Heat the oven to 425 degrees F.

2. Well season the Steak. Add to the pan & sear for 3 minutes a side, using a grill press to achieve strong sear marks.

3. Place in the oven for about 10 minutes. Using an instant internal thermometer, check the temperature. 120 degrees is rare, the way we prefer.

4. Allow to rest for at least 5 minutes for the juices to recirculate.

RECIPE For the Roasted Yukon Gold Potatoes

Serves 2

A CookTale

Potatoes prepared in this simple fashion are delicious. Oven roasting gives them a rich brown color, a slight char, and a softness that melts in your mouth with each bite. I’m certain that prepared and roasted in this manner will be a satisfying experience.

INGREDIENTS

3/4 LB of Yukon Gold Baby Potatoes
Kosher Salt & Black Pepper
2 TB of EVOO

METHOD

1. Heat the oven to 425. degrees F

2. In a large bowl add all the ingredients & gently toss together

3. Transfer to a baking sheet, in a single layer & roast for 35 minutes,or until cooked through & attractively roasted.

RECIPE For the Baby Sweet Peas

Serves 2

A CookTale

A carry over from my life years when there was limited fresh vegetables to be found at green grocers, or mothers never had enough time. Yes, the peas were canned Del Monte, Cathie raised an eyebrow, and I had a smile on my face. Some habits are never outgrown. As the saying goes, to each his own.