CombatCritic's Favorite Recipes: 2017

Wednesday, October 18, 2017

Steak And Onions ... And Risotto?

Not a big steak eater, occasionally I like a good cut of meat like Prime Rib, London Broil, Filet Mignon, or a nice T-Bone in this case. This is a simple one folks ...

Recipe:

1 - 1 to 1 1/4 Pound T-Bone Steaks (Marbled)

1 1/2 - Medium Yellow Onions

2 Tbsp Butter

1 Tbsp Seasoned/Seasoning Salt

1 Tsp Pepper

1 Tsp Garlic Powder

1 Tsp Onion Powder

2 Tbsp Extra Virgin Olive Oil (EVO)
1 1/2 Tbsp Canola Oil

Let the steaks rest at room temperature for at least 30 minutes. Rub the steaks with EVO, topping with half the seasoning salt, garlic and onion powders, and fresh ground pepper. Flip the steaks and repeat, leaving a pinch or two of salt for the onions.

Heat a large (15") cast iron skillet over high heat, adding the canola oil once hot. Spread the oil, coating the bottom of the skillet. Turn the oven on to 400 degrees Fahrenheit.

Add the steaks to the skillet, frying on medium-high for four minutes on each side, flipping every two minutes (three times) and sliding around the bottom of the skillet to soak up the juices and extra spices. Once well browned, place the skillet in the pre-heated oven for:

0 Minute - Rare
3 Minutes - Medium Rare
6 Minutes - Medium
9 Minutes - Medium Well
12 Minutes - Well Done

Remove from the oven, place the steaks on a plate or cutting board and let rest. Add the butter to the skillet and let melt on high heat. Add the sliced onions to the skillet with the rest of the seasoning salt and brown on medium heat until soft and tender, not burnt.

Normally I make my own risotto, but I will not tell a lie. I was tired and lazy, so I opened a bag of Trader Joe's Mushroom Risotto on this occasion and followed directions, adding 1 Tbsp of grated parmesan before serving. Hey, it's actually pretty damn good!

Slice the steak off the bone into two to three pieces. The small side of the T-bone is called "filet mignon" by the way. Cut the hunks o' meat against the grain into 1/2 inch slices, place on a large plate, top with grilled onions and add a scoop of risotto on the side. Serve and ...

Mangia e stati zitto ... Shut up and eat!

CombatCritic

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Title: Favorite Recipes: Steak And Onions ... And Risotto?

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CombatCritic's World Famous Stuffed Artichokes Napolitana

This is my Grandma Sorrentino's stuffed artichoke recipe. My mom and Aunt Mary used to make these for me on special occasions because they were my favorite dish.

Recipe:

2 Large Artichokes

4 Cups Bread Crumbs

4 Extra Large Eggs

1/2 Cup Chopped Parsley

1/2 Cup Diced Italian Salami

1 Tbsp Salt

1 Tsp Pepper

2 Cloves Chopped Garlic

1 Tsp Dried Oregano

1 Cup Extra Virgin Olive Oil

1/2 Cup Grated Parmigiano Reggiano Cheese (parmesan will also work)

Mix the breadcrumbs, parsley, salami, salt, pepper, garlic, oregano and Parmigiano Reggiano in a large bowl, mixing thoroughly. Add the eggs (dont forget to crack them first) and 1/2 cup of the EVO, then stir until the entire mixture is moist (add extra egg, EVO or a little water if necessary).

Cut off the sharp tips of artichoke leaves and wash the artichokes. Stuff every leaf, filling the center (heart) as well.

Place a vegetable steamer in a large pot with just enough water so that it's just above the steamer bottom, bringing the water to a boil. Place the stuffed artichokes in the pot, drizzle with EVO, cover and steam for an hour and a half or until you can pull the leaves out easily.

Place the artichoke in a large dish (one each) and serve. Pull the leaves off with the stuffing attached, hold the leaf, place in your mouth and pull with teeth closed so that the stuffing and artichoke stay in your mouth, leaving only the outer part of the leaf. Toss the spent leaves in a large bowl.