Late Night Steak with Eastern “Accoutrements”
Ribeye Steak with Cous Cous steeped in Corn Water and a Cold Sesame and Garlic Chive Salad
Accoutrements… lol. Larger view here. I found a nice ribeye today at the local market that I wanted to make for dindin. I saw Alice today (more on that later I thinks) and she had the culinary insight to remind me that I’ve been lovin’ on Chinese chives ever since I used to hit up that Korean market on Roselle and Golf Road in Schaumburg. The market sold them macerating (vegetable’s version of marinating) in red pepper paste and garlic… a perfect accompaniment to some delicious Korean bulgogi. MMMMMMMMmmmmm. But I digress.
Since Alice’s comment was floating around in my mind, I decided to get all PAN-ASIAN™ (I hate that term) on the dish and combine some quickly blanched chives with sweet corn, rice wine vinegar, soy sauce, sesame seeds and sesame oil. I didn’t have any Jasmine rice on hand, so I chose cous cous and steeped it in some corn water (just corn + water + salt reduced into a flavorful liquid) that I made from the leftover corn cobs from last weekend. It made it nice and sweet to lighten the flavors from the steak and the pungent salad.
I wish the dish had more color, or depth… maybe if I had some jicama for the salad or made a soy reduction to put on the steak. Then I would probably have more luck with my pictures, but I was playing with the lighting way too much and gave up halfway. I JUST WANTED TO EAT MEAT. IS THAT A CRIME?!?!? LOL.
YAY Steak! 
~Spec
