Incredible Crusted Steak Sandwich

Good morning to you my little chick peas!

Well, apparently it's meat-a-licious week at Taste Buds this week. I don't think Haydn and I could have made 2 meatier posts if we tried! 

That being said, a little meat never hurt anyone. Wait a second, that's not true. 

Take two: A little small scale, grass fed, organic, eaten in moderation meat never hurt anyone. There, that's better. 

Speaking of happy food, I have a bit of an announcement to make today! And if you've just come from Gastronomical Sovereignty, I apologize for the regurgitation - but how many different ways can you say the same news?

Sam @ Cooking My Way Through My CSA and I have been secretly corresponding with each other to bring you something new, fun and important next week! It's kind of a big deal - like us. Like you!

This is very cryptic, isn't it?

Oh hell, I'll just say it: Starting next Wednesday we will be co-hosting a weekly linky party/blog hop that encourages fresh food production, consumption, activism and awareness for bloggers and blog readers alike! We want to feature you and any and all of your CSA collections, farmer's market treasures, home grown/raised hauls, and/or any seasonal recipes or DIY projects or tutorials related to the above. Ultimately, we want to create a space and a resource for seasonal, organic, pastured, small scale happy food and the people that love it. Fun, right?? The blog hop will go live on Sam's blog and Gastronomical Sovereignty Wednesday at midnight, Eastern standard time with more instructions then. Hold onto your butts! It's gonna be a time!

And now to steal the segue I posted yesterday at GS - because why stop with the news? - how about a time for your mouth? A real good time!

....yeah, saying the same joke twice doesn't quite work, does it? I'll refrain from plagiarizing myself from now on. I promise.

Incredible Crusted Steak Sandwich

(printable recipe) - serves 2.

Ingredients:

2 5oz 1-1/2" Steaks, patted dry. (i.e. Sirloin, Strip-loin, or even Beef Tenderloin).

3 Oz Blue Cheese, crumbled.

1 Lemon for Zest.

2 Sundried Tomatoes, finely chopped.

2 Tbsp Pine Nuts.

2 Portobello Mushrooms, diced.

1 Shallot, diced.

1 Clove Garlic, finely chopped.

1 Large Sprig of Fresh Thyme.

1 C Heavy Red Wine.

Virgin Olive Oil.

Coarse Sea Salt & Fresh Cracked Black Pepper.

2 Decent Size Slices of Focaccia (approx big enough to fit your steak), with one side of crust cut off.

What to Do:

Remove the steaks from the fridge up to 45 minutes - but no less than 30 - before cooking them. This allows them to come to room temperature and therefore cook more evenly.

Once they're good to go, heat a frying pan (preferably cast-iron) over medium-high heat. As it heats up slather them with some oil (olive oil or a basic veggie one will do just fine) and then generously season the steaks on both sides with a good dose of salt and pepper. 

In a mortar & pestle, mash together the pine nuts, blue cheese, sundried tomatoes, and lemon zest. Set aside.

Place steaks in the very hot pan. Do not move them around at this point. Let them sear! They will "release" from the pan when the outside is good and brown. 

Cook 4-5 minutes, flip. Top with the blue cheese crust and continue to cook for a further 3-4 minutes*. 

Turn your broiler to high. 

Remove steaks from heat, place to rest on a wire rack (to allow air circulation and juice flow) and cover with tin foil.

As the steak rests, place focaccia under the broiler with the cut side up. Watch carefully! Toast until golden and remove from the heat. Set aside.

Sauce: Reduce the heat to medium and chuck the shallots and garlic into the pan with all the brown bits left over from the steak, along with a small glug of olive oil. Stir well and allow to soften for about a minute. Add the mushrooms. Get some nice brown color on those babies. Once they look just about done, carefully add the wine and thyme to the mixture. Bring to a simmer and reduce by about half. Season with salt and pepper to taste.

To serve: Place the bread on the plate, top with the rested steak and a couple spoonfuls of the sauce. Pair with a helping of Grilled Balsamicy Summer Asparagus, Smurshed Potato Things, or really class it up with a handful of Garlicky Oven Fries.

* This cooking time will result in a medium-rare steak. If you want your meat cooked less or more, here is a simple guide to doing so.

Eat.

Can you think of anything you can link up for the Blog Hop?

This post is linked up with Whole Foods Wednesday; Cast Party Wednesday; Frugal Days, Sustainable Ways; Showcase Your Talent Thursday; Full Plate Thursday; Tastetastic Thursday; Fight Back Friday; Fresh Bites Friday.

Poached Egg Over Creamy Polenta (with mushrooms, blue cheese & pistachios)

There are times in a young woman's life when she just needs to let go and dive in...

...When she's gotta let her (short) hair down....

...Throw caution to the wind....

...And just do it...

...When she just needs to take a chance...

...And indulge her fantasies...

That happened...

...When I read Sonia's recipe for Poached Egg Over Creamy Polenta (with mushrooms, blue cheese & pistachios) @ The Healthy Foodie.

Holy Hannah Montana!

Seriously. I saw this recipe and food orgasm'd. Twice.

Anyone who knows me know I love me some good polenta. Toss in a few mushrooms, a couple bold flavors like blue cheese and pistachios, and top it off with a creamy decadent poached egg - and you've got yourself a lover for life. Whether you want me or not. 

Simple. Divine. Comforting. Gourmet. And all at the same time. I love it.

Poached Egg Over Creamy Polenta

(with mushrooms, blue cheese & pistachios)

adapted from The Healthy Foodie 

Ingredients:

1 C Fine Ground Cornmeal.

6 Cups Salted Water or Chicken/Veggie Stock (or mixture of both).

80g Fresh Mushrooms (I used a mixture of oyster & shiitake).

1 Zucchini, cut into quarters and BBQ'd briefly (these were leftovers I just chucked in).

40g Pistachio, shelled & roughly chopped.

40g Blue Cheese, crumbled.

1 Tsp Fresh Thyme, de-stemmed & roughly chopped.

1 Lemon for juice.

3/4 C Parmesan Cheese, grated.

Kosher Salt & Fresh Cracked Black Pepper.

1 Poached Egg.

Drizzle of Truffle Oil (optional).

What to Do:

In a large saucepan, bring the juice of half a lemon and the stock or salted water to a light boil over medium heat.

Add corn meal with a Tsp or two of salt and pepper in a slow steady stream, whisking continually. Once you have added all the cornmeal, reduce the heat to medium-low. Whisk/cook for about 10 minutes or until cornmeal has reached the desired consistency and cooked through. Don't stop whisking though or it'll clump!

Take off heat, stir in fresh thyme and parmesan. Mix well. Cover and set aside until plating. 

Drizzle a little bit of olive oil in a  medium non stick frying pan and heat over medium-high heat. Add the mushrooms and cook until nice and golden on both sides, about 2-3 minutes total.

Meanwhile, poach the egg. In a small pan heat some salted water over medium-high heat. As it heats, crack the egg into a small bowl. Add a little vinegar (about a Tbsp) to the water and the juice from half a lemon - this will keep your whites from flying around when you pour the egg in. When water starts to simmer, gently slip the egg in the water and push it back with a large spoon to help it take shape.

Cover lightly and cook for about 2-3 minutes, until white is completely set and opaque but yolk is still runny. Remove from water with a slotted spoon and allow to drain well.

Laddle polenta into a bowl or shallow serving plate. Top with the mushrooms and poached egg. Sprinkle generously with blue cheese and chopped pistachios on top. 

Garnish with a few sprigs of fresh thyme, a small sprinkle of salt and pepper, and if you like - a little truffle oil. Serve while hot!

Eat.

 What dishes or ingredients give you double food orgasm?

This post is linked up with This Chick Cooks; Cast Party Wednesday; Simple Lives Thursday; Full Plate Thursday; Tastetastic Thursday;Fresh Bites Friday; The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show.

Baby Cow Piccata with Red Wine Mushroom Sauce. Moo.

I don't ordinarily hit up the grocery store for meat. There are so many quality butchers selling happy meat here in Victoria I usually go to one of them - like Terra Nossa or Island Meat & Seafood in the Cook St Village or The Halal Butcher in Quadra village or if in a pinch, I'll hit up The Market on Yates. But I was at the grocery store yesterday. Lazy bitch!

Yes, I was at the grocery store yesterday, perusing the meat isle. And feeling like I was dying a little bit inside. Unhappy meat lives here. Easy, my sad little heart. This moment will pass...

...when a rather disheveled gentleman asked me"is that beef or pork?".

My first thought: what an odd question. Why not look at the label?

My second thought: maybe he can't read.

So I replied, "it's veal".

He looked at me like I had just spoken Klingon.

So I clarified, "baby cow. Mooooo". 

His perplexed expression then contorted to disgusted / horrified as he hurriedly walked away...

Maybe the "moo" was a little much.

Baby Cow Piccata with Red Wine Mushroom Sauce
(printable recipe)

Ingredients:

4 Veal Cutlets.
1 Onion, finely diced.
2 Cloves Garlic, peeled & finely chopped.

1 Lb Mixed Mushrooms (i.e. crimini, button, portobella).

1 Lemon for zest and juice.

1 Tbsp Capers, rinsed & dried.

Small Handful Flat-Leaf Italian Parsley, roughly chopped.

1/2 C Parmesan, Asiago, or Grana Padano Cheese, finely grated.

1 C Dry Red Wine.

3/4 C Chicken or Beef Stock.

3/4 C Half & Half Cream (or higher).

3-4 Tbsp Butter, unsalted.

1 Bird's Eye Chili (optional), finely chopped.

1 C Flour.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black pepper.

6-8 oz. of Pasta for serving (I used pappardelle noodles).

What to Do:

 Place each piece of veal in between 2 loose pieces of saran wrap. Bash the crap out of it with a meat cleaver, a rolling pin, or a heavy bottomed pan. Make them flat, uniform in size, and lookin good! Remove from the plastic and season both sides with salt and pepper and then dredge in the flour, shaking off the excess. Set aside.

* Some butchers will do this first step for you or some grocers will even carry them already smushed. Warning: nothing feels better than beating the shit out of a piece of flesh. I recommend doing it yourself or you'll be missing out.

Fill a large pot with salted water and bring to a boil over high heat. Add the pasta, stir well, and cook until el dente - approx 7 to 9 minutes for dried pasta. Drain well. 

Meanwhile, throw the olive oil and butter into a large non-stick skillet over medium heat. Allow to melt until just sizzling and then add the veal, being cautious not to crowd the pan. Cook for about 3-4 minutes, flip, and cook a further 3 minutes. Remove from the pan, place on a wire rack to rest and cover with aluminum foil.

Now toss the mushrooms, onion, and garlic into the hot dirty pan with a little extra oil. Stir well. Allow to soften slightly and then pour in the stock, wine, and lemon juice, lemon zest, and if using, the chili. Make sure to stir well, scraping the bottom of the pan to get all those delicious veal bits. Hello flavour! Allow the mixture to come to a boil and reduce to about half the original amount of liquid (approx 3-5 minutes).

Remove from the heat, stir in the cream, capers, and parsley. Keep it moving until incorporated because you don't want the cream to curdle. Season well with salt and pepper.

Serve the veal on the pasta with a great big ladle of the sauce and mushrooms. Don't be shy. Finish with the grated cheese.

Eat.

 

This post is linked up with Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show; This Chick Cooks; Cast Party Wednesday; Full Plate Thursday; Simple Lives Thursday; Tastetastic Thursday; Fight Back Friday; Fresh Bites Friday;
Seasonal Inspiration Saturday; Seasonal Celebration Sunday.