Submitted for your pleasure this Memorial Day. Rich Rib-Eye Steak with Herb Butter and Charred Peppers Ingredients: 1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat 1 0.7-ounce package dried Porcini mushrooms 2 cloves garlic, minced 1 tablespoon aged Balsamic vinegar 1 tablespoon packed dark brown … Continue reading Rich Rib-Eye Steak with Herb Butter and Charred Peppers
We use a well-known Wisconsin trick to flavor the corn in this recipe. The corn is done on the grill, which you can share while you are cooking your steak or ribs. Chili Lime Corn on the Cob Ingredients: 4 ears corn, in husk 3 tablespoons unsalted butter, at room temperature 1 tablespoon lime juice … Continue reading Chili Lime Corn on the Cob
This may sound crazy to some of you, but don't knock it 'till you've tried it. We are entering grilling season and this is a excellent accompaniment to steak on the grill and can be done while you are cooking the steak. Grilled Romaine Lettuce Ingredients: 2 hearts romaine lettuce, halved 6 tablespoons good extra … Continue reading Grilled Romaine Lettuce
If you can find them locally you really need to try "Taylors Cooked Bockwurst" sausages and "Kruegermann Red Cabbage with Apple." Having spent significant time in Germany, we both acknowledge these are two of the most authentic representations of German food. So last night with both of these products on hand, I decided to make … Continue reading Potato Kugel with Fried Shallots
We made this last night and it is so good I wanted to share it with you. No recipe, just get some baby arugula, cooked and peeled beets (we get ours ready-made from Trader Joe's) some goat cheese and some pine nuts. I toast about 2 Tablespoons of pine nuts in a small frying pan, … Continue reading Arugula, Beet and Goat Cheese Salad
The photo above that looks like a Jackson Pollock is really the Scalloped Tomatoes that I made for Laura's Mother's Day dinner. They are really easy to make and always turn out great. We had them with steak. A couple of notes. You do want to use fresh bread crumbs here. I take two slices … Continue reading Scalloped Tomatoes
We had left-over tri-tip in the fridge. I decided to make a Steak Salad. We had everything in the fridge except the arugula, tomato and cucumber. I made a simple vinaigrette dressing with Costco Tuscan Extra Virgin Olive Oil, some lemon juice, Dijon mustard, kosher salt and pepper. I suggest 3 parts oil to 1 … Continue reading Steak Salad
The weather has been wonderful so we've been out doing more than our share of walking and hiking. We decided to walk some of the Bear Creek Greenway a couple of days ago. The Bear Creek Greenway is a 20-mile, paved, multi-use trail that links the cities of Ashland, Talent, Phoenix, Medford, and Central Point all in … Continue reading Walk in the Park & Pizza
While many people have heard of Cioppino and may think it is of Italian origin, it is not. It was created in San Francisco by Italian immigrants and popularized there. The original Italian fisherman's soup is Cacciuccoi. This seafood soup, also called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is … Continue reading Cacciuccoi (Fisherman’s Soup)
Many supermarkets sell packaged thinly sliced top round labeled "Beef for Braciole," Being German I have always made "Rouladen," which is the German version. I used to cut and pound it thin myself than I got wise and had my butcher do it. My Rouladen is tender and rich, a great dish on a chilly … Continue reading Rouladen
