I'll warn you now, this is going to be a huge post. Primarily because I've been lazy all week and haven't gotten any posts up. Please forgive me dear reader.
Tuesday's meal
Steak and potatoes, stupidly simple and I got to use the grill.
Really not much to talk about in this one. The top picture is a beautiful new york strip steak. The steak got seasoned with salt and pepper and grilled for about 8-10 minutes. The bottom picture is the final plating. You've got the steak in the middle which was served with a bit of red chile infused dijon mustard and then a baked potato. This type of meal is really comfort food 101 for me.
Wednesday - MASSIVE FAIL ALERT
You remember last week when I posted the Argentinan stuffed flank steak. Well this meal was supposed to be a slightly more americanized version stuffed with potatoes and spinach. Let's just say I'll let the pictures speak for themselves and I'll offer a few comments at the end.
Here we have bacon, cheddar cheese, potatoes, spinach, flank steak and barbecue sauce.
The cooked spinach, which was seasoned with salt and red pepper.
Cooked bacon, which was mixed into the potato mixture.
The finished potato mixture. This includes the cooked potatoes, shredded cheddar cheese and the bacon.
What I ended up serving. Basically what happened is that the flank steak was too thick to roll so I ended up pan frying it. The potato mixture is beneath the steak. Overall still very delicious but oh so frustrating.
Thursday - Comfort food again
Chicken and Dumplings served with baked beans.
What can I say, I love chicken and dumplings, and this version from
America's Test Kitchen Favorites might be one of the best versions I've had (sorry mom and grandma).
The stuff for the baked beans, bacon, onions, molasses, mustard and of course the beans.
The bacon frying away.
The onion joins the bacon.
The final mixture. I know it doesn't look very appetizing, but here we have all the ingredients in the pot and it is now ready to go into the oven for 4 hours.
Here's the stuff for the chicken portion of the evening. The chicken thighs are in front, flour, mirepoix (onions, garlic and celery), sherry, chicken broth and milk, thyme and bay leaves. The chicken was seared off and then removed from the pan. Then the vegetables went in for about 5-7 minutes, then the flour was added. Once the flour had cooked for a couple minutes the pan was deglazed with the sherry. Finally the broth mixture was added with the thyme and the cooked chicken. The whole mixture was then simmered for an hour.
Here's the completed broth ready for the dumplings.
The dumplings couldn't be more simple. Flour, salt, baking powder and milk. Then mix. and this is what you get.
After the broth is cooked, golf ball sized dumplings went into the pot for about 15 minutes.
Here are the dumplings in the pan.
Here is the completed dish while still in the pan.
Here are the completed baked beans.
And here is the final presentation. Absolutely delicious.
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