Baked Breaded Steak

Steak (from Old Norse steik, "roast") is a cut of meat (usually beef). The Ribeye is highly marbled and less lean than the Filet, creating an exceptionally juicy and flavorful piece of meat. This steak is cut from the beef rib. Many beef connoisseurs say that this is their steak of choice. Best when grilled on high. Can be grilled to medium while still retaining moisture and juices.

Happy Summer everyone! I hope your memorial weekend was great because I know mine was. I can already tell its summer by the drastic temperature difference and that means its time to get out the grill and the meat.

As for my summer edition I'll start you out easy and save the grill for a future post because grilling is an art form that needs plenty of practice. Here is my Baked Breaded Steak, one of juiciest, tastiest steak recipes I have ever made. This recipe is also pretty easy, you don't have to follow the recipe closely and add your own twists and it will still taste great. Hope you enjoy!

*Please read my post on Beef before cooking

(Serving 2-4)
(Prep Time 1-1/2 H)
(Cook Time 45min)
(Preheat Oven to 300)
2 Boneless Ribeye Steaks
Worcestershire Sauce
Sea Salt
Salt & Pepper
Pinch of dried oregeno
Pinch of fresh Rosemary
Pinch of dehydrated Garlic

Bread Crumbs
1/2 Cup Fresh Bread Crumbs
2 Tablespoon Minced Garlic
2 Tablespoon Fresh Rosemary
1 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoon Olive Oil

1. Cut fat off of edge of Ribeye, and Rub each piece of steak with a generous amount of sea salt.
         Cover with Plastic wrap and let sit for 1 hour
                 *Do not put back in fridge

2. Season Steaks with Worcestershire Sauce, Salt & Pepper, Garlic, Rosemary, and Oregeno
          Allow to season for 30 min
 
3. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture.

4. Rub each Steak with Bread Crumbs and set on wire rack.

5. Roast in oven and cook for 30 min.
          Take out of oven about 10 degrees cooler than you prefer your meat, Allow meat to sit 10-15 so meat can cook the rest of the way through. 

           Rare              115-120 F
           Medium Rare 120-125 F (Suggested)
           Medium         130-140 F
           Medium Well 145-155 F
           Well Done     160- + F

6. Cut and Serve

Served with Scalloped Potatoes, Tomato, Baby Spinach, and Bread
Well I hope you enjoy this meal. Please look at my post Titled Rules of meat to help you cook the best meat possible. 


Drink of Choice
Franciscan
2006 Cabernet Sauvignon
Price $18.99
Website: http://www.franciscan.com/flash/index.cfm


Song Of The Day
Artist: Arcade Fire
Song: My Body Is A Cage
Album: Neon Bible



*Click on the Title to go to the link of the day

Mahi Mahi

Broiled Mahi Mahi with mushroom tomato sauce.

Mahi Mahi- (Coryphaena hippurus) commonly known as dolphin-fish.

It was a beautiful spring night, we had some great friends over, and there was the smell of food in the air. It was at this moment that the fish popped out of the oven and this recipe was created and tasted for the first time. There is a lot of time, thought, and preparation that goes into each meal. It took me two days just figure out what I wanted to make. It started out Papusas, and then some type of Asian meal and then finally after 3-4 more choices I finally decided on Mahi Mahi. Then it took me all that day thinking in my head exactly how to make the meal go together perfectly and finally after 3 days of just mental planning I started cooking the meal. It takes this type of preparation to cook a meal and to have it turn out as well as it did. In the end I decided on two recipes of Mahi Mahi, Broiled Lemon Mahi Mahi and Mediterranean grilled Mahi Mahi. The key to each meal is love, and mental preparation, and as a result the meal turned out fantastic. Hope you enjoy this meal!

(Serving Size 4-6)
(Cook Time: 40-60min)
Mahi Mahi
3lb Mahi Mahi fillet
1 Lemon
1 Tablespoon Fresh Parsley (Chopped)
1 Tablespoon Fresh Rosemary (Chopped)
1 Teaspoon oregano (Dried)
3 Tbs olive oil
Salt & Pepper
Garnish ( Lemon & Parsley sprig)
Pre-heat oven on broil 500f

1. De-Scale Fish Fillet and cut into halves

2. Place fillets on baking tray covered with Aluminum foil and Olive Oil

3. Rub fillets with Salt & Pepper

4. Season with Parsley, Oregano, Rosemary and Lemon.
          Let fillet season for 15 min

5. Broil Fillets for 8 min or until fish is flaky.

Mediterranean Tomato Sauce
2 Tbs Olive Oil

1 cup chopped onion

1 cup dry white wine

1 teaspoon anchovy paste

2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otEDCrUb

1 Cup Chopped Onion
1 Cup Dry White Wine
1 Teaspoon Anchovy paste
1/2 cup chopped Mushrooms
2-1/2 ounce canned diced Tomatoes.

1/2 cup large green olives, quartered, pitted

3 teaspoons chopped fresh oregano, divided

1 teaspoon (packed) finely grated orange peel

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otGktck3

1/2 cup large Green Olives ( Quartered & Pitted)
3 Teaspoon fresh Oregano Diced
1 Teaspoon finely grated Orange Peel
1 Tbs Basil
Salt & Pepper

1 cup chopped onion

1 cup dry white wine

1 teaspoon anchovy paste

2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otEDCrUb

1 cup chopped onion

1 cup dry white wine

1 teaspoon anchovy paste

2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otEDCrUb

1 cup chopped onion

1 cup dry white wine

1 teaspoon anchovy paste

2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otEDCrUb

1. Heat oil over medium-high heat in heavy large skillet

2. Saut'e Onion until translucent and beginning to brown, about 4 minutes

3. Add Mushroom, Wine, and Anchovy paste
         Boil until about 3/4 cup

4. Add Tomato with juice, Oregano, Basil, and Salt & Pepper
         Boil out all juice and wine

5. About 5 minutes before all juice is boiled out add Olives, and Orange Peel

Drink Of Choice
Pouilly Fuiss'e
2007 Louis Jadot
Price: $19.99
Website: http://www.louisjadot.com/en/index.php

Song of The Day
Artist: Zion I
Song: Coastin
Album: The Take Over


Click on the Title to go to the link of the day

1 cup chopped onion

1 cup dry white wine

1 teaspoon anchovy paste

2 14 1/2-ounce cans diced tomatoes with garlic, basil, and oregano in juice

Read More http://www.epicurious.com/recipes/food/views/Mahi-Mahi-in-Tomato-Olive-Sauce-352551#ixzz0otEDCrUb

Stuffed Salmon

Mother's Day Meal

Well I hope everyone had a great mothers day. I know I did... a little wine, a little food, and a little family leads to a great day to celebrate mom. This was the first time I've made this dish and it turned out excellent! Originally the recipe was an old New Jersey Sea Bass recipe, which is what I was planning on cooking for my lovely mother. Unfortunately its not Bass season, so I bought some Salmon and made the recipe my own. I hope you enjoy the meal!

Salmon (Of the family Salmonidae) -Born in fresh water, migrate to the ocean, then return to fresh water to reproduce.

• 4 Salmon Fillet
• Salt and freshly ground black pepper
• 3 or more tablespoons butter
• 1/2 cup chopped shallots or green onions (use some of green stems)
• 1 clove garlic, minced fine
• 1/2 cup finely chopped celery
• 1/2 cup coarsely chopped fresh mushrooms
• 1 tablespoon chopped fresh chervil (or 1 teaspoon dried)
• 1/2 teaspoon chopped fresh sage leaves (or 1/4 teaspoon dried)
• 1/2 teaspoon minced fresh summer savory (or 1/4 teaspoon dried)
• 1/2 teaspoon minced freesh basil (or 1/4 teaspoon dried)
• 1/4 Cup chopped fresh parsley (the Italian type is best)
• 1 cup dry white wine
• 1/4 cup bread crumbs
• 1/4 Cup grated Parmesan cheese
• 1/4 Cup Olive Oil
• 1 Lemon
• Lemon wedges
• Parsley Sprigs
• Rosemary Sprig

1. Preheat oven to 400 degrees F.

2. Rinse fish well under cold water

3. Cut Salmon in a horizontal fashion half way through the fillet

4. Rub with salt and pepper inside and out.

5. Over moderate heat melt butter in a heavy skillet; when butter foam subsides, add shallots or onions, garlic, and celery. Reduce heat and saute about 5 minutes, or until vegetables are wilted. Stir occasionally. Add a little more butter if indicated. Turn heat to high, add mushrooms and cook 3 or 4 minutes more. Add chervil, sage, savory, basil, parsley, and 1/2 cup of the wine; stir well, reduce heat, and let simmer for several minutes.

6. Remove skillet from heat, stir in bread crumbs and grated cheese, lifting lightly with a fork to combine all ingredients. Additional salt and pepper may be added, if required. Allow mixture to cool slightly.

7.Place fillets on shallow baking pan line with greased foil.

8. Fill Salmon with mixture, tie close with twine is stuffed to full, insert sprig of fresh rosemary into stuffing.

9. Season each salmon with 2 lemon wedges, teaspoon of basil and two sprigs of rosemary.

10. Bake, uncovered, about 15-20 minutes, or until fish flakes easily when pierced with a fork. While the fish is baking, baste it three or four times with the liquids in the baking pan. 

11. Transfer fish to a heated platter and discard twine. 

*Goes great with, Garlic Mashed Potatoes, Asparagus, Rice or Baby Spinach Salad.

Drink of Choice

Chardonnay 

2007 Cambria

Location: Santa Maria Valley

Price per bottle: $16.99

More Information: http://www.cambriawines.com/

Well, there you go mom, Happy Mothers Day. I hope you enjoyed your dinner as much as I enjoyed making it.I hope everyone will enjoy this dish, I recommend to try it at least once. 


Song Of The Day
Artist: Tupac
Song: Dear Mama
Album: Me Against the World
More Information: http://www.tupacfans.com/home.php

*Click on the Title to go to the Link of the day