Wanna see a new way to cook your steaks?

Check out the post below from KitchenContraptions.com.  These Kitchen Rocks are a cool way (pardon the pun) to heat up your steaks. Take a look . . .  

Cook Your Steak On Hot Stone Kitchen Rocks

The Hot Rock is a very unique dining concept. Each diner cooks their own meat on a volcanic stone! The idea of cooking on rocks has been used for centuries by all different cultures, and the evolution of this cooking process has been captured by Hot Rock. No oil or fat is required to be used. It is ideal for meat and vegetarian dishes. Hot Rock meals are quick, entertaining, healthy and delicious if you know how to cook your meat.

At Kitchen Rocks

Read More in: Kitchen Gadgets

I like to read slightly off-center humor. Not dirty. Demented. There’s a difference.

So, I came across this post on a blog called “stupidramblings.”

Ah, yes, “stupidramblings.” He’s right up there with Shakespeare, Walt Whitman, and that chick who wrote “Sex and the City.”

The blog’s title alone piqued my interest.

Stupidramblings produced this beauty of a post called “Steak You Can Cut with Plastic Utensils.”

Intrigued? I was. So here it goes . . .

171. Steak You Can Cut with Plastic Utensils.
Marinate 5-6 steaks in:

the juice of two limes (with pulp)
1/4 cup extra virgin olive oil (now with extra virgins!)
2 cloves crushed garlic
1/2 tsp salt
crushed red pepper to taste (use a little more than you think you’ll need–it gets cooked off)
a palmful of tarragon
two drops of orange extract
black pepper to taste (use a little more than you think you’ll need–it gets cooked off)
1 tbsp brown sugar
a pinch of crushed dill weed
a pinch of crushed coriander
3-4 grains of anise seed
and a pinch of cumin

Mix marinade well and pour over the steaks. Marinate overnight.

Cook (BBQ preferably) on very high heat until the inside is slightly pink.

Invite your neighbors over and throw the steaks at them…

It was that last part that had me scratching my head. Throw them at your neighbors? Huh?

But the recipe looks amazing. And people actually commented that they tried it and thought it was perfecto.

Can you really cut the steak with plastic utensils? You be the judge.

Just don’t throw them at your neighbors.

Want to see the whole post? Click here.

It’s always interesting to create a dish with ingredients you don’t use on an everyday basis. It really kicks things up a notch.

We tried a recipe for Miso Ginger Ribeye that was absolutely to die for!

Miso is a really flavorful Japanese food you can use to make sauce. There are a number of varieties of miso and we chose red miso this time. It works great with steak.

Normally, miso can only be found in specialty food stores. So if you can’t find miso you can substitute hoisin, which is usually easier to find.

If you want to expand your mind, click here for Wikipedia’s full description of miso.

For our recipe, we started with some gorgeous ribeyes.

Then we added the miso ginger sauce mixture.

And after some masterful grilling, here’s what it looks like when it was ready to serve.

Is that gorgeous or what?

Here’s the recipe. Let me know YOUR thoughts when you make it!

Miso Ginger Ribeye
(Serves 4)

4 10 oz. Ribeye Steaks
2 Tbsp. Fresh Ginger, minced
3 Tbsp. Red Miso
2 Tbsp. Honey
1 Tbsp. Soy Sauce
2 tsp. Garlic, minced
1 tsp. Chile Sesame Oil

Combine ginger, miso, soy, honey, sesame oil and garlic in a bowl and stir until a smooth paste is formed. Spread mixture evenly on both sides of Ribeyes and let sit 4 hours or overnight. Grill steaks to desired doneness (about six minutes per side for medium, rotating a quarter turn every three minutes to create the cross hatch grill marks.)

So, I love the movie Napoleon Dynamite. It’s silly, clean and entirely quotable.

And my beloved steak plays a major role in this movie. It seems like the main characters are eating it in almost every scene.

This scene, in particular, makes me giggle like I’m 13 and at a slumber party. Check it out.

Napoleon Dynamite on Google Video

***In no way do I advocate hurling steak at anyone on a bike . . . wearing glasses . . . with a dork riding on the back.

Preheat oven to 425 F. Cut steak into 3-by- ½ -by- ¼ -inch pieces; set aside. In a large nonstick skillet, heat oil on medium-high until hot. Stir-fry onions 2 to 3 minutes or until soft. Add beef and stir-fry just until warm. Remove beef mixture from skillet with slotted spoon.

Place pizza crust on an ungreased large baking sheet. Spread with peanut sauce; sprinkle with 1/2 cup of cheese. Top with beef mixture; sprinkle with remaining cheese. Bake 11 to 13 minutes or until cheese is melted. Sprinkle with carrots and cilantro. Cut into wedges and serve immediately. Makes 8 wedges.

PER WEDGE: Calories 273 (36% fat) Fat 11 g (4 g sat) Cholesterol 40 mg Sodium 388 mg Fiber 1 g Carbohydrates 17 g Protein 26 g

Get the whole story and more recipes like this one from DallasNews.com here.

I found a new blog called “Man Life.” The tag line on the blog is “Just What it Sounds Like.”

So, Man Life believes beef is a priority.  It’s right up there with boxing, monster trucks and the General Lee (you know, the car from “The Dukes of Hazzard.”)

I enjoy reading things from a man’s point of view. Gives me some insight. But, really, they’re not that mysterious. Really.

So, BREAKING NEWS, a tasty cut of beef is pleasing to a man.

Thank you, Man Life. My eyes are open now!

Now, if you could just tell me why they leave their socks in the middle of the floor on a pretty regular basis but get really angry when a certain female’s hairspray bottle encroaches on their side of the bathroom counter — THAT WOULD BE A BREAKTHROUGH.

Check out Man Life’s hilarious take on what’s important in life here. I’ll whisper under my breath to you that I wholeheartedly agree with many of his priorities. I’ll let you guess which ones I think are hooey.

Here it goes . . .

Steakburger, steakburger you’re so true
Sittin’ there all juicy — I think I love you.

If I dip you in Teriyaki will you hold it against me?
If so, can I at least get you all salt and peppery?

Could I drape you in cheese and hug you tight?
And top you off with a bun just right?

If you let me do these things it’ll be a dream come true,
Cuz I haven’t eaten all day and it’s already 10:32!

All right, it kinda stinks but I’m really hungry . . .

Just look at that! How can you resist?

I went to visit my neighbors yesterday. And while the kids were jumping on the trampoline an amazing smell wafted out into the yard from their kitchen.

I went inside and asked Eddie what that magnificent smell was.

It was beef tenderloin with carmelized onions — the exact recipe I had posted here yesterday, only without the croissants. He used French bread.

Is it karma, is it coincidence, is it another force at work? Or just dumb luck.

I don’t know, but it was pretty cool. And it was darn good. I had already served my children a gourmet meal of Burger King but I did have a taste.

It was really flavorful. The onions made it so tasty.

And it was much more satisfying than the chicken strips “The King” had served me.

I’m thinking the forces at work were telling me I should have stayed home and made that recipe rather than letting my kids dupe me into going to BK so they could get an Indiana Jones toy.

But that is the glamorous life I live . . .

I like steaks.

I like croissants.

Why not put them together?

This recipe from Epicurious.com uses beef tenderloin and a yummy carmelized onion and horseradish mixture. Heaven.

Ingredients

1/2 cup mayonnaise
1/4 cup prepared white horseradish

4 tablespoons (1/2 stick) butter, divided
3 1-inch-thick beef tenderloin steaks

3 medium onions, thinly sliced
8 ounces large shiitake mushrooms, stemmed, caps thinly sliced (about 5 cups) 1 cup beef broth

4 large croissants, halved horizontally, lightly toasted
2 cups arugula

During World War II, our soldiers had to endure many hardships. Just one of those trials was a lack of decent food.

In the trenches, they didn’t have the luxury of a full kitchen with a wide array of foods to choose from.

One exception to that was our marines who were onboard ships . . . about to land on the beach on D-Day.

An amazing breakfast was served that day when the men were awakened at 2 am to prepare for what lay ahead. It was a welcome surprise, but one that was met with trepidation by many. Why were they being fed like kings on this day?

Here is how one brave American described what he saw in the book D-Day in the Pacific: The Battle of Saipan by Harold J. Goldberg: 

For Private First Class Marshall E. Harris of the 2nd Armored Amphibian Battalion, it was one of the best meals ever:  “Lo and behold, here was a great morning meal — sizzling steaks cooked to your liking, fried potatoes, eggs, bacon, ham and fresh milk, toast, butter, and juice of all kinds.”

For so many of our men, that truly was their last meal. It is so humbling to get a glimpse into what life was like on that day.  

It’s something no black-and-white snapshot or grainy film footage could convey.

Thank you to our soldiers who so bravely fought (and are still fighting) for us. You deserve every last morsel of the finest meal. 

To read more excerpts from Goldberg’s book, click here.