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the main event

a simple steak dinner

January 16, 2012
the main event
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It is not often that I have my S.S. splurge on groceries. Usually we rush through the grocery store, my list guiding the way, picking up inexpensive ingredients that are later transformed into something special.

This meal, instead, was centered around a nice big piece of meat. A little pricey, but simple enough that it can be easily executed in your underwear.

The steak gets the star treatment, but that doesn’t mean it needs a lot to make it taste good. A generous helping of S & P, a sear on both sides over high heat, and then 8 minutes in a 400-degree Fahrenheit oven made a perfectly medium-rare steak.

The special touch was the compound butter that slowly melted on top. In a bowl, combine softened butter, minced shallots, minced garlic, chopped fresh parsley, chopped fresh tarragon, lemon zest and S & P. Shape it into a log, pop it in the fridge and slice before serving (this is what we do at the FCI), or simply scoop it on top of the steak right when it comes out of the oven.

The steak needs little more than a simple salad (fennel and orange did just nicely) and a side of roasted potatoes to round out the meal.

And just wait till tomorrow’s post to see what I did with the leftovers.

buttered lentils with sausage and leeks

January 13, 2012
the main event
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I have three huge sausages (freshly made, from school!), and I also have a cup of red lentils that have been sitting in the darkest area of my cabinet. Oh–and a leek and a half that will go limp very soon.

All I need is one more ingredient to tie these three things together. And there it is: butter.

Prepare the red lentils according to the package’s directions (add a bay leaf to the broth or water for a bit more flavor). Meanwhile, sweat thinly sliced leeks in a combination of butter and oil. Once soft, add crumbled sausage (casings removed–sorry boys) and cook until no longer pink.

Combine the lentils with the leeks and sausage. Stir in a generous amount of butter and season with S & P and freshly squeezed lemon juice.

This hearty dinner came together in less than half an hour, and couldn’t be simpler to prepare.

it’s better than you think

January 11, 2012
somethin' on the side, the main event, the underwear diet
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Sardine spread. Even on their own, the words don’t sound appealing; together, they sound even worse. But I promise–really!–that it’s actually better than you think.

Mash these together: canned sardines, mayonnaise, capers, lemon juice, hot sauce, and S & P.

Serve on top of crackers or toast coated with a thin layer of mustard. Don’t yell at me if your kitchen stinks after making it.

If you go easy on the mayo, or even eliminate it all together, you’ll be left with a heart-healthy spread that will make you not only want to eat it in your underwear (alone, because it smells), but dance in your underwear when you’re finished.

(pork) chop shop

January 6, 2012
somethin' on the side, the main event
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One of my favorite things about spending time with my parents and brother is all the incredible food we prepare together. This past Christmas vacation, I was assigned a night to make dinner, and this is what I created:

Whether it was my mom who was quick to clean a bowl or stir the red cabbage; my dad who poured the cocktails (my mom warned, “Watch how much you’re drinking–I don’t want drunk pork chops!”); or my brother who is always armed with a joke, I kept great company in the kitchen. And that truly is what I enjoy most about cooking.

The pork chop was simply seasoned with S & P, seared and then finished in a 400-degree Fahrenheit oven. Deglazed the pan with white wine, and after that reduced I poured in chicken stock. Once the liquid evaporated by half, I stirred in some heavy cream and mustard.

As for the mashed potatoes, I did the same old thing I usually do.

The red cabbage? Well that’s a breeze. But I’m gonna save that for another post. Keep ya coming back for more (either that or you’ll be so annoyed with me, you’ll boycott EIYU all together. Please don’t).

Now stop reading about my family and my meals–grab someone you love (gently, of course) and make something delicious.

vegetarian chili

December 31, 2011
the main event, the underwear diet
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I know that you’re supposed to have soup when you’re sick, but after trying this–gulp–vegetarian chili, it hit the spot. Maybe I still feel like $#!+, but at least I had a taste of comfort food, and all I had to do was a little prep work the night before, and turn the slow cooker on in the morning.

I came home from work, spooned some chili into a big bowl and topped it with Greek yogurt and sliced scallions.*

You can find the recipe here, on the Real Simple website. Take the opportunity to actually enjoy this meatless chili; I’m not saying it’s better than a beefy variety, but it’s damn tasty.

*Please note: when I am sick, there is little motivation for me to eat in my underwear; however, once I recover, I’ll be stripping down to enjoy this little number. And I won’t feel guilty after polishing off a bowl (or two).