Cooking Smitten Kitchen’s Garlic Butter Mushrooms & Steak Plus A Leftover Sandwich

Like anyone who tries a lot of different recipes, I’ve had a good deal of hits and misses lately. But, one of the absolute best hits I’ve come across in recent memory is actually a side dish: Smitten Kitchen’s Garlic Butter Roasted Mushrooms. As it happens, this is also one of the easiest things to put together. The only change I made was cutting out the capers because I forgot to buy them at the store. I also used some garlic butter because I had it around, if you do too, give that  shot. You basically get all the ingredients together in a baking dish and throw them into a 450 degree oven for 20 minutes.

I figured that man can not live on mushrooms alone, so I also grilled up some steaks that happened to be on sale that week and steamed some asparagus. The dinner itself was pretty rad. I mean, you can’t really go wrong with a well cooked steak (I just spread some extra virgin olive oil on and sprinkle with salt and pepper before cooking on the cast iron grill pan). The real star, though, were the mushrooms. They’re just so perfectly earthy, rich and buttery with just a bit of acid from the lemon to tone the whole dish of goodness down just a bit.

Better than the dinner was the sandwich I made the next day. I had a red bell pepper in the fridge, so first off I sliced that and cooked it in some olive oil. After that, I sliced some of the steak and warmed that up in a pan with some of the mushrooms and the juice. When that was all warmed up, I placed it on some bread (that I spread some of the mushroom juice on too) with some rasped cheese and put all that on a foil covered pan under the broiler to melt the cheese. Once that was all done — I took it out when I saw the cheese getting melty — and then put some arugula on there and had myself a lunch I could eat four times a week given the resources. Man, I’m actually getting hungry thinking about this. Maybe it’s time to cut to the chase and make these sandwiches for dinner next week.

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Cooking Heirloom Grilled Cheese Sandwich & Chunky Tomato Bacon Soup

After hitting up a great farm stand and making caprese with heirloom tomatoes, I knew I’d have a few left over and did a little looking around on FoodNetwork.com until I came across Rick Massa’s Heirloom Grilled Cheese Sandwich and Chunky Tomato Bacon Soup which fit the bill pretty perfectly. I did a few things differently than the suggested recipe, though. First and foremost, I didn’t do all that stuff with the butter and whatnot. A while back, my wife turned me on to a grilled cheese method that’s pretty fantastic: put mayonnaise on the sides of the bread that will be exposed to the pan (I used a flat cast iron skillet). I also decided to bake the bacon, as I have in the past. I like this method because you don’t have to watch it like you do on the stovetop.

Before actually making or assembling the sandwiches, but after putting the bacon in the oven, I got to work on the tomato soup. For me, BLTs and grilled cheese always have a connection to tomato soup, but growing up, it was usually the canned stuff from Campbell’s with a little milk thrown in. I thought this soup would be pretty solid thanks to the bacon involved, but it actually wound up being kind of thick and not overly interesting. It wound up being more like sauce than a soup. Part of the problem was that I put the whole tiny can of tomato paste into the mix, which I realized after the fact probably lead to the problem. We wound up not eating much of it, but I did freeze it, to be thawed up and possibly mixed with some chicken stock to thin out a little ways down the line.

Back to the sandwiches, though, they were fantastic. I got the bread prepped with Dijon mustard on the insides as well as the cheese on both sides of the bread, tomato and some of the bacon. After that it was just a matter of throwing them on the cast iron pan one at a time. Once I flipped them, I smushed it down with another cast iron pan (be careful, even though it’s not directly on the heat, this pan will get hot!). Oh, I nearly forgot, I also steamed the green beans that I bought along with the heirloom tomatoes which came out delightfully crisp and clean-tasting. The grilled cheese was just wonderful and, like with the caprese from yesterday, got a nice boost of flavor from the heirloom tomatoes. I’ve got to say, I’m pretty partial to those green ones!

Bonus Food Pics: Gyro & The Mack Trucker Melt From P&G

gyroLast weekend, my wife, daughter and I went to the New Windsor Community Day event which was packed with various food vendors. If I’m in the vicinity of a good looking gyro (pronounced yee-ro), I’ve got to have one. I forgot to note the name of the place selling them, but I think they just do events like this and weren’t representing a restaurant. Anyway, this was a solid pita with meat carved from the spit and dosed with a good deal of tzatziki sauce and got the thumbs up. Even Lu dug the lamb, which was a bit of a surprise. p & g mack truck burger melt

The next day, we went to New Paltz to do some walking around. Before that, though, we stopped at P&G’s because I was jonesing for a beer or two with my meal. I decided on The Mack Truck Burger Melt which was described as, “8 oz. of freshly ground Black Angus beef charbroiled and topped with homemade macaroni and cheese, nestled in a grilled cheese sandwich.” This seemed like a good idea at the time, but didn’t mix well with the press of coffee I’d had that morning, the two beers during lunch and the coffee I had afterwards. Also, I’ve got to say, the sandwich was a tiny bit bland, which I wasn’t expecting. Still, I not only want to try this again, but also want to make one of my own. Finally, the onion rings were killer!

 

Forgotten Food: Smitten Kitchen’s Bowties With Sugar Snaps, Lemon & Ricotta

It’s always a bummer when I can’t remember how a dish came out. It’s even worse when it’s a Smitten Kitchen one like Bowties With Sugar Snaps, Lemon & Ricotta because I remember it being good, I just can’t remember any of the details. I mean, it’s got ricotta and peas (had to go with frozen because that’s what I’ve got) and lemon, so I know it’s good, plus I’ve got an almost 100% success rate with recipes from that site. It’s just been too long and I can’t remember! Still, I’m posting this because the pics came out well and I want to return to it later on down the line.

Cooking Tacos Al Pastor With Grilled Pineapple Salsa

I don’t quite remember how I came across the recipe for Tacos A Pastor With Grilled Pineapple Salsa on My Recipes, but I did. I think I was looking for something to make out of pork tenderloin because it was on sale at the grocery store. Anyway, the only change I made to the directions involved cooking the pork on a cast iron skillet instead of a grill because, well, I don’t have a grill. I also cut out the cilantro and the chipotle chili because they run a bit too hot for my liking.

The prep for this is pretty simple. Create a rub, cover the pork chops and throw them on the grill pan. Meanwhile, there’s the salsa. I grilled the pineapple before the meat so I’d be able to work on that while the meat cooked. Again, this was a super simple process. I also cut up some limes and shredded some cheddar cheese. With all that done, it was time to eat!

I enjoyed the tanginess of the pineapple salsa which bounced well off of the spicy-ish pork. Everything played well together, making this a pretty solid choice if you’re looking to mix things up with the taco portion of your menu.

Cooking Rachael Ray’s Bacon Burger Mac N Cheese


Our two year old daughter loves macaroni and cheese. I mean, who doesn’t, right? But she’s all over it. In fact, the dish holds such a special place in her tiny little head that pretty much everything with noodles is “macos and cheese” to her. As such, I’ve been looking around for various ways of cooking mac and cheese and seem to not be doing a great job of it. The general problem I keep running into is that cheddar’s just not doing it for me on the creamy scale. I’ve got to come up with something else to throw in there that really brings that out, but until then, I’m keeping track of the recipes I like in hopes that I can return to them later on and really knock them out with a few different cheeses.

Rachael Ray’s Bacon Burger Mac N Cheese is one such recipe. The only deviations I made from the recipe included replacing a bit of the milk with water (which is another factor in the creaminess factor) and I also ground up my own beef. Aside from that it was business as usual.

While I wished it was cheesier, the resulting dish was still super tasty. I enjoyed the bacon in there — adding one of the best foods to one of the best dishes just makes sense when you ponder it — and think the fresh ground beef added a fresher note, but I was also surprised with how much I enjoyed the faint hints at ketchup and mustard in the dish.

It might sound strange, but I’d really like to try this dish with more homemade and locally sourced ingredients. Beef and bacon from a local farm, some homemade ketchup and pasta and even some local cheese. I think you could have something really special and hearty hear with a few alterations.

Cooking Smitten Kitchen’s Steak Sandwiches

To save some cash, I’ve been trying to base my weekly menus off of what’s on sale at my preferred grocery store. A few weeks back my store had loin steak on sale so I went to Smitten Kitchen, threw it in the search and discovered her recipe for Steak Sandwiches.

The meal is super easy to put together. I whipped up the Mustard Mayo first and put it aside, then got to work on the steak and onions which were not only easy to cook (basically throw in a pan with some olive oil, salt and pepper), but only dirtied one pan! Once done, you cut your steak and lay out your spread — the arugala, two kinds of cheddar and the Mustard Mayo — and you’ve got dinner. I really enjoyed the simple combination of mayo and mustard. At some point in the future, I will attempt this with homemade mayo.

I also enjoyed the leftovers for this meal as you can see in the very last image. While I don’t usually go for sandwiches for dinner, I liked the simple and easy leftovers this preparation created. I basically recreated the sandwich, put it under the broiler for a few minutes and had a tasty and dynamic dish.

Cooking Chicken Gyro Salad

I recently started one food related project that spawned another. We’ve got stacks of magazine laying around that are chock full of useful recipes. I decided to clear some space and also add to my Big Blue Binder, so I started cutting out pages. That lead me to restructuring said binder because it was just a big hodge podge with no order. I’ve since re-organized and even gotten dividers. I feel so efficient!

Anyway, one of the recipes I came across during this process was Good Housekeeping’s Chicken Gyro Salad which fit in well with my criteria for meals these days: try not to make too much heat. This one only required the cooking of the chicken and some peppers which wasn’t too bad and a good deal of chopping.

Aside from the pita chips, I followed the recipe pretty strictly. Instead of using an outdoor grill, though, I went with an iron skillet on our stove. I got the dressing together first and marinated the chicken for the prescribed 15 minutes. While chicken absorbed that goodness, I got the peppers and other vegetables cut up. The peppers met the heat first followed by the chicken. The rest was pretty simple.

I enjoyed this recipe because there was a lot of flavors I already enjoy going in. Since it’s not lamb, it’s not a real gyro, but it’s a pretty good alternative that captures many of the flavors.

I do want to mention one idea I had while chopping olives, though. We have this egg slicer thing that you can see in the pictures. I rarely use it because I don’t really like hard boiled eggs. But, while chopping tiny olives, I realized we had this thing in our drawer of miscellany and made good use of it! So, if you’ve got a spare egg chopper and need to cut whole olives into sliced ones, think outside the box!

Cooking Homesick Texan’s Tex-Mex Sloppy Joes

While poking around trying to find meals to make that wouldn’t give the air conditioner even more heat-related problems, I stumbled upon a meal that fit in with my hankering for a fairly simple Mexican meal that wouldn’t require too, too much exposure to fire. As such, I decided to give Homesick Texan’s versions of Tex-Mex Sloppy Joes and Guacamole a try and was super happy with the results.

Thanks to lacking a few of the ingredients, I didn’t quite follow either recipe to the letter, but think I came out with some pretty good food. For the guacamole, I simple skipped the pepper, added onion and substituted parsley for cilantro. Aside from that, though, it’s the same basic prep: chop everything up and mix with a fork. I got this done in the early afternoon because I like when my guac has a chance to fraternize with itself.

For the sloppy joes the only change I made was skipping over the beer because I’d already drank all the ones I had. Plus, the last pack I bought was fairly bitter and I don’t think would have worked well with these flavors. Instead, I just added some water to make sure the beef didn’t brown too fast.

But, I’m getting ahead of myself. I went with a London broil steak that I froze for a few hours and then ground myself. After that I blended together the sauce as instructed. With everything prepped and ready to go, it was just a matter of cooking everything. The meat went in first soon joined by onion and bell pepper. Once that was nice and browned, you add the sauce and cook like you would taco meat. I tried adding some Thai Sweet Chili Sauce to see how that would play, but don’t think there was enough to really pop. I wound up having a little more liquid than I intended, so I just watched it as a it cooked down. Once I had it where I wanted, I moved the meat to a dish and set it out with some buns, guacamole and shredded cheddar cheese.

This recipe might sound like you’re basically putting taco meat on a burger and it is kind of along those lines, but I really liked how this particular batch of spices came together and worked with the meat. It was like a new take on an old idea that worked together very well, mixing a bit of heat and smokiness with the tomato-based acidity. You combine that with the sharp cheddar and sour-ish guac and you’ve got a party on your plate.

Pizza Party: Luigi’s Deluxe & Hawaiian Pies

luigi's deluxe pizza

For the second half of last week and part of this week, my wife, daughter and I spent some nice time in Michigan hanging out with my parents at their cottage. We ate a lot of food on the grill which I forgot to snap pictures of, but there was one meal I absolutely, positively needed to let the world know about and that’s the pizza from Devil’s Lake’s Luigi’s Pizza. I almost wrote that it’s the one and only pizza joint up there, but it’s been a long time since I was a regular and don’t know that for sure. I do know that for a long time as a kid, it was one of the few food options that offered carry out food you could run up and get in your bathing suit and not get funny looks. It also happens that it was my favorite pizza before I moved out to New York.

Above you can see my favorite pie from them, the Deluxe which includes pepperoni, ham, sausage, onions, green peppers, mushrooms and black olives and, before moving to New York. I feel like it used to include green olives at one point, but memories get fuzzy. The beauty of this pie is just how much they cram on there. You can get deluxe-type pizzas a lot of places and this one probably isn’t super special as far as toppings go, but the key to Luigi’s greatness is the crust. The crusts on these pies have a garlucy, salty quality that made this the only crust I bothered eating for a long, long time.

luigi's hawaiian pizza

We also got a Hawaiian pie which featured pineapple, ham, green peppers and extra cheese which we tried to get with bacon instead of ham (highly recommended), but they were swamped leading into Fourth of July and didn’t get the custom portion of the order. Still, this is a solid, delightful Hawaiian pizza, which is something you can’t always get easily in my area. The extra cheese really makes this pop. Man, it would have been rad with bacon.

Anyway, if you’re in the Manitou Beach, Michigan area and haven’t tried Luigi’s go do it. If you’re somehow driving through (it’s not exactly close to any highways, which is by design as you might imagine) get over there and try some of this goodness.