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Ribeye Steak

Sep 22nd, 2010
by dave.
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Ribeye

I love steak. Especially ribeye steak. So what if it’s one of the fattiest cuts. Doesn’t make it less good in my eyes =)

And what a way to kick off the Fall season (And football season). It’s just about time to switch over to heavier cooking once again (read: meatloaf, mac&cheese, roasts, hot pot, etc) which’ll be a nice change. Weather has been fantastic lately though…where was this earlier this year? (70 degrees and sunny)

Seriously though, a well-seasoned medium-rare ribeye steak is probably one of my favorite things to eat. And it’s ridiculously easy to do. I’ve done it on the grill, on a frying pan, and most recently in a cast-iron pan (which I think is the best way to cook it anyway).

Note: I think I’ve posted about Ribeye at least two to three times already but I thought this deserved it’s own post since I used a cast iron pan this time. Made a huge difference!

Ribeye Steak

For a steak about an inch thick.

Ingredients:
– 1 lb Ribeye steak
– salt & pepper
– canola oil

Method:
1. Preheat oven to 350 degrees Fahrenheit.
2. On each side of the steak, season with salt, pepper, and some canola oil. Rub into the steak well.
3. Heat the cast-iron pan until almost smoking hot. Add a little oil and add the steak. Let sear for 3 – 5 minutes and then turn over and sear the other side for the same amount of time. Can sear a little longer if you want it a little crispier.
4. Move cast iron pan to the stove and bake for another 10-12 minutes, depending on how rare you like your steak. 10 minutes should probably keep it in the medium rare range.

Note: Times will differ based on the steak thickness

Posted in: American Recipes.
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Pork Katsu-don revisited

Sep 8th, 2010
by dave.
2 comments

Pork Katsudon

Recycling an old recipe today…I’ve been making a lot of the sub 20 minute meals lately and Pork Katsu-don is a classic. The cutlets, sauce, and rice can all be prepared beforehand, making this dish pretty simple to assemble (just need to chop an onion and scallion and you’re good to go). I also have a bag of Japanese pickles that I’ve been meaning to use, which helped in the decision making too =p

Not much to mention today though, been super busy (I know I know, tons of other bloggers are incredibly busy but manage to maintain, upgrade, AND post a lot. I, on the other hand, am a slacker).

Probably will start posting about some local restaurants again sometime. I just went through a year’s worth of pictures and there’s a lot to write about!

Pork Katsu-don

Ingredients
4 Pork cutlets (boneless pork chops – about 3/4 a pound)
2 medium onions, sliced
8 eggs, lightly beaten (can use more if you like)

Sauce
3 tbsp sake
3 tbsp sugar
5 tbsp mirin
4 tbsp soy sauce
3/4 cup water
1/3 tsp Dashi flakes

For Dredging
Flour
Panko Breadcrumbs
More eggs, beaten

Method
1. Use a meat tenderizer to flatten out the cutlets.
2. Dredge the cutlets first in the flour, egg, then breadcrumbs.
3. Pan fry until almost cooked through, set aside.
4. In a small saucepan, bring the water to a boil and then add the sake, sugar, mirin, and soy sauce. Return to a boil, add the dashi and simmer.
5. Pour 1/4 of the sauce into a small frying pan and bring the sauce to a simmer under medium heat. Add 1/4 of the onion.
6. Slice a cutlet along the width (try to maintain the shape of the cutlet) and place in the pan on top of the onions. Then pour 1/4 of the eggs on either sie of the cutlet. Cover and simmer for about a minute or so.
7. Remove cover and serve over rice.
8. Repeat 4-7 for the rest of the cutlets.
9. Top with some chopped scallions

NOTE: If you really like sauce, you can add 50% more to the recipe or even double it.

Posted in: Japanese Recipes.
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Rad Na with Pork

Sep 1st, 2010
by dave.
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Rad Na

It’s about time I updated “The List” that you see in the upper right corner of the page. I’ve since added quite a few new recipes and I should really reflect those up there. Getting close to that 100 number! And it’s almost been a year…about how long I thought it might take.

But anyway, another day, more noodles =)

Access to fresh rice noodles is something that should never go unused. I have a couple packets of dried rice noodles in the cupboard but I don’t think I’ve used them in the year or so I’ve had them since fresh ones are so close at hand at Hong Kong Supermarket in Allston. Just walk up, buy them and let them sit on the counter while you prep the rest of the dish. Makes for a 15-20 minute meal most times because the noodles only take a minute or two to soften and soak up all the tasty sauces in the pan.

Every time I pick up the fresh rice noodles, I almost always cook Beef Chow Fun or Pad See Ew, two of my favorites (and go-to dishes whenever I have guests). But I do have to admit, it’s nice to branch out and try something new every once in a while (Especially since I cook fresh noodles around twice a month these days…)

One of my favorite dishes while growing up was Beef Chow Fun but with a soupy gravy poured over top along with some carrots and sugar peas. I think I could still eat that almost every day. The one problem I did have with it was that it did not refrigerate well. If bought at a restaurant, leftovers would be a soupy/soggy mess the next day. The best thing would be when ordering takeout, to have the restaurant separate the gravy and the noodles, that way you only need to prepare a little bit at a time for a meal.

Unfortunately, being the smart college-educated guy I am, I cooked Rad Na (the Thai version of “wet” beef chow fun) and just drenched all the noodles (close to 2 pounds!) with the gravy. And in an attempt to remedy the situation, ended up spilling a portion of it on the floor. Serves me right I guess.

Special thanks to Appon of Appon’s Thai Food for a wonderful recipe to work off of.

Rad Na with Pork

Serves 4
Time : 20 minutes

Recipe adaped from Appon’s Thai Food

Ingredients:
- 1.5 – 2 lbs fresh wide rice noodles
- 2 tsp dark soy sauce
- 2 tsp sugar
- 4 tbsp canola oil
- 1 lb Pork butt, sliced thin
- 2 cups water + 1/2 chicken bouillon cube (or 2 cups light chicken broth)
- 3 tbsp fish sauce
- 4 tbsp light soy sauce
- 4 tbsp corn starch mixed with 4 tbsp water
- Chinese broccoli
NOTE: I used a full bouillon cube the first time…way too salty.

Method:
1. Add the water/broth to a medium saucepan over medium-high heat. When boiling, add bouillon cube (if using), fish sauce, and light soy sauce. Bring to a simmer.
2. Add in the sliced pork. Let cook for a minute or two.
3. Add in the starch and water mix, stir well so that the starch doesn’t coagulate.
4. Add in the Chinese Broccoli.
5. In a frying pan, heat 4 tbsp oil over medium-high heat. Add in the dark soy sauce and sugar mix, give a quick stir and then toss in the fresh rice noodles. Stir fry until the noodles are starting to get soft, then remove to a deep plate.
6. Finally, pour the sauce over the noodles and serve!
NOTE: If preparing leftovers, separate the noodles and the gravy in different containers. Heat them separately and then mix them together when having your meal

Posted in: Thai Recipes.
Tagged: ·

Santa Barbara Eats

Aug 25th, 2010
by dave.
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Santa Barbara Shellfish Company

As promised, I’m writing about a few of the places (well, the ones I have pictures of) that I ended up at during the course of vacation. Since there was so much planned, I didn’t have a ton of time to hit all of the places around (There’s quite a few restaurants I’ll just have to try the next time I’m over there). But that doesn’t mean I didn’t get any good food. In fact, the meals just progressively got better, not a bad thing at all!

I got to Santa Barbara around 1:30pm PST after a 7am flight out of Boston. So at about 2:30-3ish, a few of us wandered over to Stearn’s Wharf to grab some dinner (dinner to us east coasters anyway). A couple of the places looked a bit touristy but after eyeing the menus and consulting our local guide, the Internet, we settled on the Santa Barbara Shellfish Company, the absolute last building on the wharf before the Pacific Ocean.

One thing to note though, we sat outside and quickly realized how cool it could get. It was around 70 degrees but getting progressively windier…lesson learned =P

Santa Barbara Shellfish Company
Cioppino

Santa Barbara Shellfish Company
Crab Salad

The next day, I ended up further down Cabrillo Blvd at the harbor. I did some research that morning and came up with a destination…Brophy Brothers. They have a rotating fish menu (the freshest stuff of the day I guess) that hit a wide range of flavors. Everything was delicious and I washed it all down with beer from Firestone brewery (I’ve yet to find this out in Boston sadly).

The biggest hit was the Thresher shark and fixings. The dish was very well put together, well cooked without being tough, and the flavors worked really well together.

Brophy Brothers
Brophy Brothers

Brophy Brothers
Oysters on the Half Shell (From Long Island…I was bummed they weren’t local!)

Brophy Brothers
Thresher Shark

Brophy Brothers
Sea Bass

And then for the kicker. After a day long wine tour, I scored standby dinner reservations at a French restaurant right in the heart of downtown Santa Barbara, Bouchon. I read nothing but fantastic reviews and ravings and had to experience this for myself.

A little side note, but we accidentally walked into the “auxiliary” dining room where the bathrooms are, thinking that was where the main restaurant was. Oops.

From the beginning until the very last bites, Bouchon was top notch. Service was prompt, the staff was very knowledgeable and above all, helpful without sounding pretentious. They really made a good night into a fantastic night out. Add the service to the great food and an awesome wine from Fiddlehead Cellars (2006 Fiddlehead 728 Pinot Noir) and…well, should I go on? =)

I ended up with a fresh heirloom tomato salad and a rack of lamb. The heirloom tomatoes were juicy and the salad felt lighter and refreshing, a good thing! And the lamb? Best lamb I’ve ever had (so far). Every bite was juicy and well seasoned. I got no hints of any burnt bits and savored every single bite (I made it a point to clean off the bones…I have witnesses!).

Bouchon
Heirloom Tomato Stack

Bouchon
Lamb

Bouchon
For the life of me, I can’t remember the name of this dessert

So there you have it, my entire trip to Santa Barbara in two posts. I really wish that I spent more time out there, there was so much more to do but I guess that’ll have to wait until next time!

Posted in: Vacation.

Trip to Santa Barbara

Aug 18th, 2010
by dave.
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Bridlewood
Bridlewood Winery

As I’ve probably mentioned a couple times, I was recently vacationing in Santa Barbara. It was a short one though, 4 days in all but I wish I could have made it just a couple days longer. I was there for a wedding, the marriage of two amazing people I know (the groom especially with his stylish collection of hats) and they really made everyone feel at home. Yes, you two are WONDERFUL. From the welcoming party to the wedding and reception on the beach, the wine tour, and the beachside BBQ…it was definitely one of the best vacations I’ve ever been on. Truth!

I mean, seriously, when every day looks like this, how can you be unhappy?

Santa Barbara
Santa Barbara, by the East beach

I even ran a couple mornings. I never run. I hate running. Yet I felt oddly at ease just jogging down the beach path. And you know what? I enjoyed it…a lot!

Santa Barbara
Santa Barbara from Stearns Wharf

Santa Barbara
Santa Barbara from Stearns Wharf

Santa Barbara
Stearn’s Wharf

I arrived at about 10am local time (after being up at 4am EST to catch the flight) and then spent the rest of the day wandering the beach and then down to State Street. I think I ended up with 5 meals total (it was a long day). I got to catch the sights at Stearn’s Wharf (and observe a seal napping in someone’s boat) and then walked up State Street a ways (stopped in a board game store while I was at it) before ending the night at the welcome party. By the way, Firestone Brewery serves up some amazing beer, the Firestone DBA being my favorite (I ordered something else to start and then after watching about 20 DBA’s get poured in a row, decided I’d be the 21st). Also enjoyed some fine meals around the area, I’ll post about this next time.

The day after the wedding, we were all loaded up onto a bus headed for the Santa Ynez Valley, as the newlywed couple put it, “The Sideways inspired wine tour” (I loaned them the DVD by the way…gotta take credit wherever I can =P ). We ended up at Gainey Winery, Bridlewood, and then finally a town I can’t seem to remember that well (Los Olivos maybe?). The highlights definitely were the Gainey Riesling, the Bridlewood Blue Roan Syrah, and the cries of anguish/agony as the bus drove past Firestone Brewery on the way back.

Gainey
Gainey Vineyard

Bridlewood
Bridlewood Vineyard

Bridlewood
Bridlewood Vineyard

Last but not least, the Ledbetter beach BBQ. Festivities started at 10am and closed at 6pm…making this pretty much a full day of work for everyone involved. And I can’t forget kudos to the newlyweds for setting this all up and managing not to go insane in the process! The California tri-tip highlighted a great day of BBQ and fun!

Beach BBQ

Posted in: Vacation.

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