Much to my surprise (sarcasm alert) I am not the first person to create a food/cooking/eating blog. In fact, I'll be upfront here, at the moment I can't even pitch to you why this blog is unique and why you must read it. Seems a lot of bloggers enjoy putting their credentials front and center so that a reader will know that the recipes/reviews/posts on the blog have some legitimacy. Um, OK. So what about me is so "special?"
I don't know. Look, I'm just a dude who likes to cook and my only formal training was from a home ec class during freshmen year in high school. I made Scotch Eggs, they were pretty damn good.
So where to start? How about with dinner tonight? Here's what I'm serving - will you join me?
- Fresh Bust Your A$$ Buttermilk Biscuits
- Oven Roasted "Suck on THIS" Sweet Potato Fries
- Sauteed Swiss "Because There's Gotta Be Something Green on The Plate" Chard
- Grilled USDA Prime Bone-In Ribeye Lickolicious Steaks
Let's start with the final product (and let me apologize at the outset - food photographer I am not):
|The Final Plate - need to work on presentation . . .|
Oven Roasted Sweet Potato Fries
Super easy to make. First you start with one, two or even three of the babies and chop 'em up. Actually, first peel the SP (sweet potato for short - come on keep up). How you chop 'em just depends on what you want your fries to look like? Shoestring? Go really thin. McDonald's? A little bigger. Oven Fries? Come on, do you really need me to tell you how to cut your fries?
|Just peel and chop - sharp knife helps.|
|Red pepper flakes, sea salt, onion powder, rosemary, paprika, |
chili powder and garlic powder - my secret salt recipe. Oh - and
some expensive olive oil to toss the fries in before baking.
|Mmmmm. Lockwood Chard. Smooth and easy and not |
so bad on the eyes. Good drink while you cook vino.
|Looking at this picture now, I realize I should have cut up|
more of the sweet potatos. This is, like, what, only one mouthful?
While your fries are cooking and you are drinking some wine, now would be a good time to start on both the steaks and the chard.
Grilled USDA PRIME Rib Eye Steaks
As I was strolling through the meat department at my local grocery I spied several packages of steaks with PRIME stickers . . . PRIME? I usually don't see this grade at my store and immediately scooped up two slabs o' beef. I like to take my pound of flesh out of the fridge about an hour before I'm gonna cook it and let it "rest."
|Mmmmmm. Steak. Mooo.|
|Steaks awaiting their "spa" treatment.|
|We're ready for the grill, sir.|
|Prettier than a prom date.|
Sauteed Swiss Chard
Nothing particularly hard about this dish. Just get yourself some swiss chard (or any type of chard I suppose) and cut the stalks off and finely dice.
|Chop it up baby.|
Then add to a skillet or some other type of pan where you've hopefully heated up some oil in medium high heat. Toss 'em up with some garlic and shallots for a few minutes until tender. Drop some of that white wine you are drinking into the mix and let it sizzle for a minute.
|Do not drink wine from the hot pan.|
|Chopped Chard Leaves.|
|Decent little Zin that pairs nicely with steak.|
|Leaves after just being thrown in the pan.|
|And scene. Time for dinner.|
And that's all she wrote folks. Get the steaks off the grill, fries out of the oven and the chard exiting the pan. Serve on plates with a buttered biscuit and ring the dinner bell. Oh, pour the wine too.