. . . well, Dena.

It doesn’t have quite the same ring to it, but it’s reality.

I saw the movie Julie and Julia and I found myself really, really hungry the whole way through it. The cooking and the recipes and the talking about food nearly put me over the edge.

My tub o’ popcorn just wasn’t doing it.

So I decided I’m going to be more adventurous and work my way through a rockin’ cookbook I have — Julie and Julia-style.

That’s the cookbook. Inside are gems like Steak Teriyaki, “Poor Man” Steak, Fuzzy Navel Steak, Sunday Night Steak, plus pork, seafood and chicken recipes, too. And sides. Lots of sides.

I HAVE to experiment with these, if not just for the names.

Now, I’m a real person with kids, a husband and a job and stuff.  So . . . I don’t see myself working my way through the cookbook every night for a year like Julie did.

God bless her. I don’t have the stamina.

BUT, I’ll be cooking a bunch of these and I’ll share my photos and thoughts with you. Hint: the “Fuzzy Navel” one involves orange juice.

Cool!

Have YOU ever done what Julie in the movie did? How did you survive it? And are you better for it?

Let me know — and happy cooking!

Okay, we’ve seen the use of coffee in flavoring a steak before. But here’s a different twist on that, PLUS a recipe for barbecue steak fries!

Holy BBQ, Batman! Enjoy . . .

Coffee and Pepper Steak

Ingredients:

1 cup chopped green onions

3/4 cup cider vinegar

1/2 cup olive oil

1/4 cup molasses

1 1/2 tablespoons instant coffee, preferably espresso roast

1 1/2 tablespoons coarsely ground black pepper

1 1/2 teaspoons Dijon mustard

One 1 1/2 pound sirloin steak (or flank steak)

Salt to taste

Directions:

In medium bowl, stir together onions, vinegar, oil, molasses, coffee powder, pepper and mustard until completely blended.

With a sharp knife, make parallel 1/2 inch-deep slashes, about 2 inches apart, on both sides of steak. Transfer the steak to a zippered plastic bag and add the marinade, making sure steak is completely coated. Refrigerate for six hours or overnight.

Spray your grill with non-stick coating and heat to medium-high. Season both sides of the steak with salt. Grill the steak directly over the heat four to six minutes per side for medium-rare, or longer to suit your personal taste.

Set steak on a cutting board, cover with foil and let stand for about five minutes for juices to settle, before slicing diagonally. Transfer to serving plate and serve with a crisp salad and corn on the cob or your favorite vegetable. This recipe serves about 4.

If you’d like to barbecue a nice accompaniment for your steak, try these easy steak fries on the grill.

Barbecued Steak Fries

Directions:

Cut four medium russet potatoes in half lengthwise and then cut each half into four thick wedges. Bring about 2 cups of water to boiling in a medium sauce pan and add potatoes.

Lower heat to medium and cook potatoes, covered, for about eight to 10 minutes or until they are almost tender. Drain and cool.

Place cooled potatoes in a large bowl. Mix 2 tablespoons olive oil and 1 teaspoon each of your favorite herbs and spices. For example, you could use salt, pepper, garlic powder, onion powder, cumin, dried rosemary or whatever else you like. Drizzle the mixture over the potato wedges, tossing gently and being careful not to break them.

Place the potato wedges on the upper rack of the barbecue while your steak is cooking, and grill the potatoes for six to 10 minutes.

Recipe courtesy of kitsapsun.com.

Photo courtesy of KansasCitySteaks.com.

Want to try something spicy this weekend?

TV host Sara Gore gives us her take on a tasty, tasty chimichurri sauce for a tender strip steak.

Uh, yum. Double yum.

Give it a whirl!

Grilled New York Strip Steak with Kickin’ Chimichurri

Sara Gore

INGREDIENTS

Steaks

• 4 New York strip steaks, patted dry

• 1 teaspoon salt

• 1 teaspoon pepper

• 1/2 teaspoon cayenne

• 1/2 teaspoon cumin

• Olive oil for pan

Kickin’ chimichurri sauce

• 2 shallots

• 2 cloves garlic

• 2 jalapenos

• 3 tablespoons lime juice

• 1 teaspoon red wine vinegar

• 2 cups parsley

• 1 cup cilantro

• 1 cup mint

• 3/4 cup olive oil

• Salt and pepper

Guaca “maiz”

• 4 ears of corn (parboiled, drained, ice bathed, and removed from cob)

• 2 avocados, medium dice

• 1 jalapeno, minced

• 1 clove garlic, mashed into paste with pinch of salt

• 1 tomato, medium dice

• 2 tablespoons cilantro, chopped

• 1/3 cup red onion, small dice

• 1 teaspoon salt, adjust to taste

• Juice of 1/2 lime

DIRECTIONS

Steaks
Mix together spices in a small bowl. Sprinkle evenly over strip steaks. Heat oil in a heavy sauté pan over medium-high heat. Add steaks and cook 4-5 minutes per side or until desired doneness (120 degrees for rare and 125 degrees for medium rare, using an instant-read thermometer). Transfer to a cutting board and tent with foil.food processor, slowly adding oil in at the end. Season with salt and pepper. Set aside.

Kickin’ Chimichurri Sauce
Pulse first three ingredients until well combined. Wipe down sides. Add remaining ingredients in.

Guaca “Maiz“ — A Corn and Guacamole Salsa
Gently fold all ingredients together in a bowl, keeping the avocado intact. Season to taste.

Plating options: Slice the steaks across the grain and fan out on plate. Spoon chimichurri over the steaks. Use a metal round or tuna can with both sides removed with can opener, and fill with guaca “maiz.” Remove metal round. Top with a piece of cilantro. Enjoy!

Recipe and photo courtesy of today.msnbc.com.