March 31st, 2008

Sides, Sides, Everywhere Sides

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So, it’s been established that I love steak. And if you’re reading this you probably love it, too.

But what do you like to eat with it?

Certainly you can’t just have a steak and call it a night.

I’ve given you some of my faves, like Bonita’s Potatoes, Oven Sweet Potato Fries, and even the tried-and-true baked potato loaded the way you like it.

Then there are the veggie goodies like asparagus and carrots. I’ve been served steak with a huge cooked carrot on top. That was a new one to me. But it was colorful and quite ingenious, I thought.

Got any other ideas?

What do YOU like with your steak? Let me know!


March 28th, 2008

Have a Smashing Good Time With This

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Grilling this weekend? Try this KC Strip recipe with these special mashed potatoes. They’re extra-specially creamy and they melt in your mouth.

Grilled K.C. Strip with Blue Cheese Mashers
(Serves 4)

4 10 oz. K.C. Strip Steaks
Salt and Pepper

4 large Russet (Idaho) Potatoes
4 Tbsp. Cold Butter cut into pieces
1 to 1½ Cups Heavy Cream, boiling
2 oz. Blue Cheese
Salt and Pepper

Sometimes, when you have a beautiful steak like this, the best thing to do is nothing at all.  Salt and pepper both sides and grill to medium, about six minutes per side, rotating a quarter turn every three minutes to create the cross hatch grill marks.  Serve with mashed potatoes and enjoy.

Peel the potatoes and cut into thirds. Each piece should be roughly the same size and shape, to cook evenly.  Place in a pot with enough water to cover and add a Tbsp. of salt and bring to a boil.  When the potatoes are tender, drain and place on a sheet pan in a 350 degree oven for five minutes to remove any residual moisture. Start cooking the steaks at this point.  Rice the potatoes in a ricer or food mill (you can do this with a hand masher or in a mixer but the consistency is not as fine).  Add the butter and stir until the butter is melted, add the cream and blue cheese mix to combine. You may need to add a little more cream depending on the size of the potatoes.

Voila! A beautiful meal is born!

Let me know how you like it. 


March 27th, 2008

Ice, Ice, Baby!

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Okay, folks. It’s time to play everyone’s favorite game — “What’s In My Freezer?”

That’s right. What’s in your freezer says a lot about you. And mine is probably as chaotic (yet organized) and eclectic (yet mundane) as my life.

So here we go . . .

freezer.jpg

We’ll start at the top. Note the sugar-free Blue Bell popsicles for the kids next to the Bacardi Daquiri mix.

Draw your own conclusion there.

Next, sugar, Kansas City Steaks box and Eggos. Why the heck is my sugar in the freezer?

I’m glad you asked. Someone once told me it keeps it fresh and free from creepy-crawlies. I don’t know about that. All I know is it’s always very cold.

The KC Steaks box contains a mixture of my last two orders: 2 sirloin steaks and some classic steakburgers.

The Eggos speak for themselves.

Then we have chicken nuggets, shrimp, a frozen pizza, burger buns, more chicken nuggets and some Vodka.

Those buns have been in there since 2005. I don’t know why they’re in there cuz I always buy fresh buns on the day I serve steakburgers. So I never break these open. (Note to self: Throw buns away.)

Next, we have coffee and the rest of my Vidalia onion steakburgers. Not many left, but I could make a meal of these and that other KC Steaks box.

What you don’t see are two more Starbucks coffee bags in the bottom door of the freezer.

My husband and I don’t even drink coffee. That’s for the in-laws.

The rest of the freezer includes mini-tacos and some more popsicles shaped like Spider-Man.

Hmmm, you may say. A small freezer for a family of four.

You are correct.

There’s another one in the garage. It’s full of more frozen pizzas and chicken breasts.

We’re a classy bunch.


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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

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