Pan-seared Thyme Butter-Basted Tenderloin Steak

I was home alone for dinner the other night, what a treat!!!! A good time to indulge myself in a thick pan-seared, thyme, butter-basted steak. I followed the directions on Serious Eats. I had a small tenderloin that turned out absolutely perfect.

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First salt and pepper both sides of the steak and set aside.

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Thinly slice some shallots and brown in the fat of your choice, I usually use a pat of butter with a little olive oil. 

Wipe out the pan you cooked the shallots in, add a little oil and get it screaming hot over a medium-high flame. 

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Add the steak and keep flipping it until a golden-brown crust starts to develop. Add a couple of tablespoons of butter and a few sprigs of thyme, or rosemary. I added thyme, I think even a few leaves of fresh sage would be wonderful. Fried sage leaves are great. 
Very carefully tip the pan so the butter collects toward the side of the pan. Keep basting and flipping the steak until your desired doneness is achieved.
Using an instant-read thermometer inserted in the thickest part of the steak, the temperature should read 120-125*F for medium-rare and 130* for medium
Add the cooked shallots back to the pan right before serving. Drizzle the perfect steak with the butter, thyme, and shallots. Enjoy

Now, I'm not_that_selfish that I wait for everyone else to have other plans so I can have a perfectly prepared steak, I have prepared steak for everyone in the past, but only twice. The first time some asked for their steaks well-done. O.K. even though well-done steak goes against the grain, (no pun intended) I understand that's just how they like their meat served, after a mild protest from me I accommodated them. The next time I prepared, actually grilled, steaks for everyone a couple more wanted well-done, o.k. I was getting used to that by now, but when one of the well-done diners asked for ketchup, I could hardly keep my composure (and you know who you are). Ergo, no more steak for you.
K my little tangent is over, for now.  
I hope you try cooking your next steak this way, I think you'll love it. 

And that's that!


Mystery snack a.k.a. !What the Heck!

The cooking group I participate in is not only informative and fun but can get a bit wacky at times, which is why I fit in so well. 
One of our participants who shall remain nameless, Karen Burns, posted about this snack.

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I don't remember where she said she got it from or even is she did. It's quite an unusual combination that believe it or not, works. 
On a Ritz type cracker, put a dollop of peanut butter, then a small dollop of horseradish on top of that and pop it in your mouth. 

I thought it would be fun to do a mystery tasting with some friends and family. I didn't tell anyone what they were eating, I'm just so happy they are adventurous and willing to try just about anything, and that they trust me, well, at least to a certain extent. 

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After inspecting the cracker and a little sniffing a tentative bite was taken. 

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What The Heck!!

I love the doubletake here.

No one thought it was horseradish, I heard ginger discussed which probably would be pretty good too. 

Now I think I need to work on a wine pairing for this. LOL

And that's that!


First Annual Memorial Day Chili Cookoff

It's a good thing my family is flexible, well, we are either extremely flexible or extremely bored and are game for anything at the last minute. We decided on Thursday to have a chili cookoff on Sunday. I love my family.

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Since we all think our chili is the best, we decided that we are all first place winners and voted for the one that we thought was the second best chili. 
Here's the winning bowl of chili. 

You will want this recipe, trust me...

Continue reading "First Annual Memorial Day Chili Cookoff " »


Make your own pizza, party

GaĆ«lle, our French student, (on the left) invited a few of her friends over for pizza. She didn't tell them they would be making their own pizzas. They have never done this before and had so much fun. 

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I made a batch of pizza dough using the Pioneer Woman's recipe. It's easy peasy and so reliable.
All they had to do was pull off a clump of dough and shape their pizza.

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Their topping choices were pizza sauce, pesto, olive oil, ricotta, mozzarella, and Parmesan cheese, roasted red peppers, pepperoni, sausage, taco seasoned ground beef, tomatoes, olives, onion, arugula, and fresh basil. 

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Once the dough is shaped, (the heart shape was purely unintentional but I do love our students) the dough is placed on the grill over medium-high heat. 
Grill on one side only, then remove from the grill. The toppings will be put on the already grilled side then put the dough back on the grill uncooked side down to finish cooking.  

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Return the topped pizzas to the grill, uncooked side down and continue grilling until cooked through and a bit crispy.

Yppie Skippie, not one pizza landed on the ground.

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We had a real feast and it was fun trying everyone's creations. 

This and a green salad was all we needed. 

Later they gathered around the firepit and made S'mores. I heard they were up until 3:00 a.m. Love having them around. 

And that's that!


Sour Cream Cookies

One of my recent cookbooks, Milk Bar Life, not only has great recipes but is a fun read. 
This recipe for sour cream cookies is among one of my favorites.  

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They are crunchy when you bite into them, but then you hit the soft, almost cake-like interior. They're not too sweet. 
If you'd like them a little sweeter, you can dip them into the optional sour cream glaze. 

I baked them on the middle rack of the oven but they did take a little longer to bake than the recipe says. MIght be my oven. 

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Sour Cream Cookies; Milk Bar Life

cookies

6 tablespoons unsalted butter
1 cup sugar
1 large egg
1/2 cup sour cream
1 /1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon Baking Powder
1/4 teaspoon baking soda
----Sour Cream Glaze
1/2 cup confectioners' sugar
1/4 cup sour cream

Heat oven to 375*F
Put the butter and sugar in the bowl of a stand mixer fitted with the
paddle attachment and cream on high until light and fluffy, about 2
minutes. Add the egg and sour cream and mix until incorporated, about 1
minute. Add the flour, salt, baking powder, and baking soda and mix until
well combined, about 30 seconds.
Though rather wet, the cookie dough is dangerously good at this
stage---beware.
With a 1 or 2 tablespoon ice cream scoop, scoop the dough onto greased or
lined baking sheets, leaving 2 inches between scoops. Or, if you don't have
a small scoop, use a tablespoon, but work to make even smooth scoops to
mimic a scoop when dropping the dough, as the cookies spread and can end up
looking super-messy.
Bake for 7 to 9 minutes for smaller cookies or 9 to 11 minutes for large
ones, until the tops are golden brown. Allow to cool completely before
removing them from the baking sheet.
If glazing the cookies, dunk the top of each cookie in the glaze. Or, if
you're worried about getting your fingers dirty, use the back of a spoon or
butter knife to spread the glaze atop each one.

Sour Cream Glaze;
makes about 1/2 cup
Prepare the glaze just before you are ready to use
Mix together the confectioners' sugar and sour cream in a small bowl with a
spoon until smooth.

Notes: Milk Bar Life Cookbook

Yield: 2 dozen small

Exported from Now You're Cooking! v5.91

And that's that!