Back to Basics: Pan Seared Ribeye

Heather says:

Sometimes the tastebuds say, “Grill up a steak!” but the weatherman says, “Snow, rain, blizzard, hurricanes, cats, dogs, plagues of frogs!” What to do, what to do?

Why pan sear, of course. Now, it isn’t quite the same as grilling a marinated steak, but it has some of the same qualities. I enjoy this method sliced thinly with either creamy horseradish or teriyaki on the side. Pan searing requires a heavy pan, such as cast iron or stainless steel that can take very high heat. Please check your manufacturer’s recommendation if it is made of any material other than cast iron or steel. Some handles are only oven safe up to 375F. Never use a Teflon pan.

It also requires a little common sense and requires that you pay attention and don’t get distracted fussing at your children and grab the handle of said pan. Not that I would ever do anything birdbrained like that, says the the slowly typing author. Have hotpads at the ready and clear the kitchen BEFORE you actually sear the steaks, it’s a short process. The steaks should be done cooking in under ten minutes once the pan is hot and ready to go, so start your side dishes well before the main course. It’s already taken me longer to write up the recipe than it did to cook.

 

Ingredients:

• 2 1.5″ inch thick ribeye steaks
• scant amount of canola oil
• pinch of kosher salt

Directions:

Before cooking, allow the steaks to come to room temperature. Brush both sides of each steak with canola oil and sprinkle with kosher salt.

Preheat the oven to 500°F. Place your dry pan in the oven and allow to heat.

When the pan is hot, turn your burner on high. Use a hotpad to transfer the pan to the burner. Place  the steaks in the pan for thirty seconds. Use tongs and turn the steaks, allow to cook for another thirty seconds. Transfer to the 500°F oven and cook for 3 minutes, turn and allow to cook for another 3 minutes. 

This method cooks 1.5″ steaks to a nice medium, if you prefer medium-rare steaks cook for two minutes per side and for medium well, 4 minutes on the first side and 3 on the second.

Slice thinly and serve.

Suggested sides: rice, roasted vegetables, stir fried vegetables, baked potatoes, mashed potatoes, baked sweet potatoes

Enjoy!

Back to Basics: Sautéed Cabbage

Dear Home Ec 101,

Would you post about how you cook cabbage? That’s something I never cook… is it cheap and healthy? Thanks!

Signed,

Cravin’ the Cruciferous
Heather says:
Yes, cabbage when purchased in season, is both cheap and healthy. It is a great source of both vitamin C and fiber. Here in North America many peope associated cabbage with a funky smell that emanates when it is boiled. The good news is there are other ways to cook this vegetable that don’t release quite as much odor. I prefer to briefly steam / sauté this veggie which cuts down on the funk.

Ingredients:

 

• 1 head of cabbage
• 2 TBSP butter, olive oil, or bacon grease (Obviously the dish is no longer vegetarian if you take the bacon route)
• salt / pepper to taste

While you prep the cabbage heat the butter, oil, or bacon grease in a large skillet that has a tight fitting lid.

Wash the head of cabbage and remove the loose outermost leaves as these may have a bitter flavor. 

With a large knife cut the head in half and remove the core. At this point, I cut each half into quarters and reserve one or two for other dishes (such as stir fry or tossed salad). Cut the quarters into bite size pieces.

 

Pile the cabbage into the pan.

Cover tightly cabbage contains a lot of water and will steam itself. Once the cabbage has reduced somewhat in volume (so you don’t spill it everywhere) toss it with a pair of tongs to spread the butter or oil evenly. Cook over medium heat until tender. Salt and pepper to taste.

Back to Basics: Beef Shoulder Roast

Heather says:

I’m so sorry, Home Eccers, but this will be a pictureless recipe. I enjoy photographing food for this site, but it seems appetizing photos of beef just may be my white whale. Bear with me, please.

This recipe is designed to translate into a planned over meal of sliced beef with melted cheddar on hoagie rolls. 

Beef Shoulder Roast Braised in Red Wine

Ingredients:

• 1 beef shoulder roast
• 2 - 3 TBSP of olive oil
• 1/2 - 1 cup red wine 
• kosher salt / black pepper
• 2 - 3 cloves of garlic - chopped
• 2 TBSP Worcestshire sauce
• 1 onion sliced into rings

Preheat the oven to 350F.

In a small sauce pan or skillet cook the onion slices over low heat while you prepare the roast. 

Heat a heavy skillet or dutch oven over medium heat. Add 2 - 3 TBSP of olive oil to thinly coat the pan.

While the oil is heating sprinkle your roast with kosher salt and black pepper.  Don’t go nuts with the salt, think of how a pretzel looks.

Place the meat in your heated pan and cook for two minutes on each side. If you are using the same pot in the oven simply add the wine, Worcestshire, and garlic to the pan now. Reduce the heat to low.

Once the onions are soft spread them over the roast.

If your roast is in a new pan, first transfer the roast then add the wine, Worcestshire, and garlic to the first pan.  This will help ensure all the browned bits transfer with the meat.  Bring to a simmer, then pour the liquid over and around the meat, but remember there should only be about a quarter of an inch in the bottom of the pan.  The goal is to braise, not boil the meat.

Assuming your roast is between 1 and 1 1/2 inches thick (fairly common for this cut) it’ll need to cook at 350 between 1 3/4 hours and 2 1/2 hours. Trust me, it’s worth the wait.

Once the meat is fork tender place it on a platter and allow it to rest for at least ten minutes. Don’t throw out those pan juices! While the roast is resting use a fat separator to skim off the grease and pour the liquid into a sauce pan. Simmer until the volume is reduced by half. This really concentrates the flavor.

If you do not have a separator, pour the liquid into a measuring cup and skim off as much fat as you can with a spoon before simmering.

To serve, slice the roast against the grain and drizzle with the reduced sauce.

Enjoy.

Teach your kids phone etiquette (especially if they’re going to be calling my house)

Ivy says:

Seriously, if one more person calls my house and just says “Where’s (someone that lives in my house)?”, I am going to scream. Or, “Is (whoever) there?” which is not exactly impolite, but it just drives me nuts. I’d like to say, “Yes.” and nothing else.

I am HUUUUUGE on phone manners. I start young with letting my kids call Grandma and Papaw and telling them to ask for the person who doesn’t answer the phone. “May I please speak to Papaw?” is what I teach them to ask. I also talk to them about what to say if they dial the wrong number: “I’m sorry, I must have dialed the wrong number, goodbye” instead of “Wrong number” (click) which I also hate.

When they learn to read and write, it’s time to start letting them answer the phone, starting with people we know (Thank you, God, for caller ID) and then when they have the hang of that, letting them answer numbers they don’t know. I make sure to always keep a pen and paper by the phone and tell them to say, “Mr. Ivy isn’t available, may I take a message?”

One good way to practice is with play phones or even with walkie talkies. And don’t forget to teach them to say “Goodbye” to end the call. It drives me nuts when people don’t say goodbye and just hang up. I’ve been known to call people back just to say goodbye when my cell phone drops the call. I just can’t handle not saying goodbye. I know. OCD.

So, Home Eccers, what are your phone etiquette pet peeves?

Chicken on the Grill: Spatchcock Style

Heather says:

I have said it before, but whole chickens are often a great buy.  I am a huge fan of cooking once and eating several times, but how do you reap the benefit when it is is too warm for the oven?  You grill it, of course.  Rather than cutting the bird into parts first, I decided to experiment with spatchcocking.  This method allows for more even cooking as a larger surface is presented to the grill.  Spatchcocking is simply an old Irish term that means to butterfly; I just think it’s fun to say.

To accomplish today’s project you will need:

• 1 grill
• 1 chicken
• kitchen shears
• your favorite rub or seasoning mix

In order to not offend our more sensitive viewers the pictures and tutorial follow the jump.

Read more

Next Page »