Sunday, May 09, 2010

dining euphoria

I am married to a wonderful, beautiful, gorgeous person who is the sweetest individual in existence. She does, however, have two very serious flaws. First off, she seems to love me a whole bunch...which is nice and makes me reguarly do a happy dance However, as much as I enjoy her love, it does demonstrate her extremely questionable taste and general low standards.

Secondly, my spousal unit does not really like meat. Oh, she likes dishes which have meat in them, and she does make a really mean meatloaf (something I, for some odd reason, simply can never pull off). When it comes to whole hunks o' animal, though, she's not really a fan.

This means that there are many beast-related meals which I dearly love yet cannot have. At the top of the list, though, is steak. Oh, she'll eat part of one from time to time, but she prefers her steak cooked about 25 minutes past well...and at that level of doneness, what, really, is the point? Other than fixing shoes or patching roofs, that is.

I can generally handle the steak void in my life with relatively good humor. I wouldn't be eating it all that regularly in the first place...after all, I'm not exactly in the steak tax bracket. But every so often, darling spousal unit leaves me at home alone (generally on parental unit visitations), and I can indulge my inner carnivore by eating a piece of cow that's the size of my head.

Today was one of those glorious steak days. I went to the grocery store to pick up my steak (and quite a number of other items, but the steak is most important). I was gonna do my usual top sirloin, but they were the exact same price as porterhouse...which makes utterly no sense to me, but I'm not complaining. I found a nice, evenly cut was not quite the size of my head, but I soldiered on...I gotta watch my girlish figure, you know.

I cooked the steak simply...salt and peppered, in a NASA-hot cast iron skillet, to a nice medium rare. While the steak rested , I made a pan sauce with stock and red wine, which I finished by mounting some butter. I diced some potatoes, tossed in a few garlic cloves, boiled in salted water, drained, added some cheddar, leftover Stilton, a splash of milk, and a bit of butter before mashing. I diced some zucchini, tossed it in some flour and breadcrumbs, and fried it in some olive oil.

It was, of course, glorious. I love me some steak, and I love cooking my own. Not only do I get to control the doneness, I also get to control the eating environment. After all, if you're at a fancy restaurant, you generally cannot get away with gnawing on bones.

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