Dinner Tonight: Thanksgiving Throwback
Bacon-wrapped haricot vert
Fresh yeast rolls
This year I spent Thanksgiving with friends in Joliet. It was a good time (There was a dice game! And drinking for two hours in a bar that lost power!), but I missed some of my family’s staples.
I’m a huge proponent of the deep fried turkey, but I don’t quite have the means to accomplish it in my hovel. A Coca-Cola ham is a) intensely southern and b) a very good substitute.
Cornbread dressing is mandatory. My grandmother made the best I’ve ever had. She also refused to share the full recipe with us, so this is a pale approximation, though tasty.
It’s funny how food makes memories.
I didn’t get to see my family this year, but they had dinner with me tonight all the same.
Dinner Tonight: Chopped edition
Thai-marinated, grilled flank steak, coconut rice, starfruit-wasabi puree, chili oil
Hazelnut shortbread, hot chocolate
I tried to make the best of it. There were a couple of friendly amendments based on availability. Chestnut flour is basically impossible to find short of grinding it yourself (and it’s Wednesday for fuck’s sake), so I got Hazelnut flour instead. Also, I’m not sure grassfed flank steak exists, so I bought bison flank which, weirdly, does.
Anyway, this was fun. It wasn’t something I’d ever make on my own, but it was — especially the dessert — something I’d make again.
Steak: Florentine. Baked Potato: Loaded
I’m sort of in a food rut lately. This was mostly a product of the belief that Labor Day ought involve grilling. But I got to use a favorite trick when cooking for one: slap a grate over the top and grill right on the chimney starter. No need to get out the grill, and the jet-engine heat of the chimney starter gives a nice crust/char.
We’re not quite ready to say farewell to summer. And though nighttime temperatures in our neck of the woods dropped pretty significantly this weekend, the days themselves were warm and sunny — the perfect weather for a bit of afternoon grilling. What better way to hold onto these last summer-like weekends than with a big fat burger?
extra virgin olive oil
1 large shallot, peeled and finely diced
1 clove garlic, finely diced
1.5 lbs. ground beef
1/8 c. Worcestershire sauce
1/8 c. panko bread crumbs
1/8 c. parmesan, shredded
Over medium heat, warm a turn or two of olive oil in a nonstick pan. Gently saute the shallots until soft. Hit the pan with the garlic and saute a minute or two more, until nicely fragrant. Remove the pan from the heat and add the Worcestershire sauce. Stir to combine and allow to cool.
Drop the ground beef into a mixing bowl and generously season it with coarse salt and freshly ground black pepper. Add the shallots and garlic, the bread crumbs and cheese. Pull together the mixture with your hands and form the patties to your liking. Just moments before grilling, season the patties with a bit more salt and pepper.