Then the deadlines creep up on you.
Sensing that this was going to be a busy year, I have tried to stay organized and well managed, but then I end up reverting to the ‘good lord, I need more time in my day’ routine.
At the end of such a day, we need to sit down, take a breather, and enjoy a hearty and filling meal. With my myriad projects, the aforementioned hearty meal end up being a fast food meal, truly a disgraceful meal when compared with what could be had at home.
Luckily, I asked to be on the selection committee for the new club’s management hiring team. As such, I get to sit in on the selection process, AKA tastings. The first tasting was by a chef whom I know from D.C. and I am flat-out stealing his flat iron steak offered up for the tasting.
It was the perfect end to an absolutely insane day. Between working, visiting Mom in the hospital, a chef’s meeting and this, I felt like I was being pulled in every direction. Dinner brought it all back together for me. It was an intelligent dish and one that prefaced the final instruction of the meal: “it’s 2 a.m., chef. What can you cook for me?”
After a plate of buffalo shrimp that far surpassed my rendition, everyone sat back and agreed that if this was the first, it will be interesting to see what happens in the latter tastings.
The plan came together after all. Now that this is done, I can get ready for the next thing on my docket. Bring it on plan disrupters. Bring it on.
Flat Iron Steak
4 6 oz. flat iron steaks
salt and pepper, as needed
clarified butter, as needed
2 c. bacon preserves (recipe follows)
1 # potato-parsnip puree (recipe follows)
1 # roasted brussel sprouts (recipe follows)
You can marinate this steak for better flavor but you certainly do not need to. If you do decide to marinate it, just use a quick marinade and allow to sit, refrigerated, for at least two hours.
Heat a pan with until it is very hot but just below smoking (meaning that when butter is added it won’t scorch and smoke).
Remove and allow to rest for at least five minutes while ingredients are assembled.
Place the sprouts on a warmed plate, top with steak and bacon preserves, and serve with root vegetable puree.
for 2 cups
1/2 # bacon
1/2 ea. medium white onion
Brown sugar, as needed
Good sherry vinegar, as needed
Place bacon drippings in a frying pan and heat, adding the onion once the heat is at a medium range.
Cook for approximately one hour or until the onions are well-caramelized and a touch past golden.
Chop bacon and set aside until the very end.
To the fat/onion mixture, add sugar and vinegar to taste, but when tasting it , be careful.
Once your flavors have melded add the chopped bacon and do one more seasoning to finish.
Keep warm until service.
makes 1 pound
8 oz. russet potatoes, peeled and diced
4 oz. parsnips, peeled and diced
2 garlic cloves, crushed
1 c. heavy cream
1/4 c. chicken stock (optional)
Salt and pepper as needed
Cook until very tender but do not allow to scorch.
Once tender, puree with a stick blender until smooth.
Adjust seasoning and keep hot until service.
makes about 1 pound
1 # brussel sprouts, halved and cored
Olive oil, as needed
Salt and pepper, as needed
Add the sprouts and cook for a few minutes or until tender.
Pull out of the water and heat a sauté pan, adding oil when hot.
Sauté the sprouts until done and keep hot until service.