Tuesday, September 27, 2011

Steak Sandwiches with Shallot-Thyme Aioli

This is an outstanding sandwich. I got the recipe while visiting my son in Vancouver.

Steak Sandwiches with Shallot-Thyme Aioli
2 tsp. Whole peppercorns
4 tsp. + 1 tablespoon minced thyme
Kosher Salt
One thick sirloin
½ cup mayonnaise
1 large shallot minced
1 ½ tablespoon olive oil
1 tablespoon of sherry vinegar or fresh lemon juice
¾ teaspoon Dijon mustard
Olive oil for brushing
Freshly baked Italian crusty bread
1 bunch watercress

1.       Coarsely grind the peppercorn. Mix with 4 teaspoons of thyme and 2 teaspoons of salt. Pat the steak dry. Press the spice mixture into both sides of the meat and let marinate while you prepare the aioli.
2.       In a small bowl combine the mayonnaise, shallot, oil, vinegar or lemon juice, mustard, remaining one tablespoon of thyme and freshly ground pepper and mix to combine and set aside.
3.       In a heavy frying pan add oil add steak and cook to desired doneness. Transfer to a plate and let rest for five minutes.
4.       Meanwhile pre-heat the broiler. Brush one side of each bread slice with a little aioli and broil until brown. Place two to three bread slices on plates, spread each with more aioli and top with watercress.
5.       Thinly slice the steak on an angle across the grain. Arrange meat on top of watercress and serve immediately

Monday, September 12, 2011

"Tuppercook's" Gourmet Grilled Cheese

Grilled cheese has always been one of those simple to make comfort sandwiches. "Tuppercooks" takes the grilled cheese sandwich to a whole new level with this recipe.

Italian Bread w/ butter on the outside
Slice of American cheese
A slice of heirloom tomato that covers the whole thing
Fresh basil covering the 'mater
Sliced fresh onion on the basil
A slice of Swiss cheese

Toast that baby 'till it's golden brown.
Made this tonight and had with a cold Stella. Great sandwich.

Sunday, September 11, 2011

Charcoal BBQ

I have just started BBQ'ing with a charcoal grill. I will never go back to propane. The taste is incredible. Much better than gas or propane. A little more time consuming (but only a little if you use a chimney starter) but the extra time is worth it. I am anxious to see how this works in the winter when it is minus twenty. Here is a picture of the burgers I made last night on the grill. The burgers were seasoned with Worcestershire Sauce, seasoning salt, and a little onion powder. They were delicious!

Saturday, September 10, 2011

Sometimes You Have to Compromise

Veggie or Meat Lover's Pizza? If you can't agree then compromise. This delicious pizza was half veggie with onions, mushrooms, green pepper, broccoli, and on the meat side hot cappicolo, bacon, pepperoni with a base of onions and peppers. Turned out great.