Monday, September 16, 2019

Duo Lingo, IP Recipe.

Can't remember if I mentioned that Jan made me aware of a site called Duolingo where she was learning Spanish. I thought I would try brushing mine off as I think I have forgotten a large amount of it. Maybe I will brush up my French afterwards - when you don't use these languages much, you get somewhat rusty.

I cooked cauliflower in the basket I bought for my Instant Pot. I found a recipe which said for tender cook it for 2 minutes. Matt ate a few very crisp pieces and said it was raw. So next time I tried 3 minutes, better but I think 4 will do the trick. The person who wrote the recipe must have a very odd idea of tender cauliflower.

So having realised I hadn't got enough soy sauce for the recipe I posted the other day and being too busy to go and get some, I hunted around for a good sauce to use on the sirloin steak. I give you the original sauce I found, but I added some mushrooms to the shallots - turned out to be delicious. I didn't drain off the mushrooms and shallots either, I liked them left in although I guess if I were trying to impress someone I wouldn't. Don't do much impressing chefs any more though LOL. Of course we finished off our meal with Chocolate Wave Cake. Only trouble is, being my birthday meal, I had to cook it!!

Red wine jus

Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port
and shallots, it's an ideal topping for steak

2 tsp olive oil
2 shallots, finely chopped
175 ml port
175 ml red wine
1 rosemary sprig
1 bay leaf
800 ml beef stock
2 Tbs butter
pinch sugar

1. Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.

2. Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.

3. Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.

4. Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.

Source: BBC Good Food

Have a great day
 

Saturday, September 14, 2019

Bowling, Restaurant, Birthday Dinner, Exercises,

Sorry no blog this morning, I was feeling  teed off with the world. I started off OK, I bowled a couple of games, first time in about 3 weeks, and didn't do too badly. Matt didn't bowl, he has decided his leg hurts too much. Later we were booked in at the Charcoal which is a slightly upscale steak house, especially for my birthday dinner - a treat because I don't have to cook. It started to go south when we got there and found the normal parking lot was blocked off. Went underground and had no idea where we were and how to get to where we wanted to go. (I noticed a faded sign afterwards which directed us to the restaurant parking, by then too late). There is a Pizzeria downstairs so I asked them and they said I could get an elevator into the restaurant or even order what I wanted from upstairs and they would bring it down. Unfortunately by this time, Matt wanted to go home or he suggested I should go dine and he would sit at the outside table or in the car. Home we went. I was both very disappointed and fuming. End of story. Threw some samosas in the air fryer and that was my special dinner.

Luckily for Saturday, I have a sirloin steak and some Chocolate Wave Cake.

Today, Friday, I went to exercise class and am hurting a tad. Got too enthusiastic I guess. This evening we had coconut shrimp which I bought at Victoria St. Market, ladydog bought some too. I didn't read the packet properly so made some dipping sauce and then discovered there was some in the packet. Duuh. I have small bottles of fizz to drink on Saturday morning - for my birthday and then more for Sunday when I normally drink fizz. Spoiled, me? Naah.

One of my friends is 93 today. Amazing isn't it? I am 81 tomorrow. When we were kids, nobody lived that long. Now it's almost normal and 100 is nothing any more.

I thought of turning our Sirloin into a London Broil and then realised I didn't have enough soy sauce and wasn't up to going to get any so it will just be sirloin steak tomorrow.

London Broil

For Flank steak, use same marinade (only less) and flash fry in skillet for about 5 minutes a side. Let
stand for 5 or 6 minutes before cutting diagonally.

5 Cloves garlic, crushed
1 1/2 cup soy sauce
1/2 cup veg oil
1/4 cup of oregano
6 slices ginger, slivered
2 tsp hot sauce
salt and pepper
4 lb London broil 2" to 3" thick (inside round) (or sirloin steak)

1. Mix up marinade. Marinate meat for several hours, minimum 8 hours,  the longer the better, store in fridge and turn frequently.

2. Light barbecue and get it good and hot then reduce heat to medium to cook. Suggest you  remain with meat initially to reduce flare ups. Give it 10 mins on the first side, baste and then turn, then cook 5 mins a side until you have cooked for a total of 25 mins. from the start.

3. THINK PINK

4. Let the meat stand 10 - 15 mins before carving. Carve at a bias across the grain, not straight up and down.

Servings: 8

Source: Ramsey's

Have a great day