All Things Chill

Strip Steak topped with a Balsamic Glaze served with Cremini Mushrooms Stuffed with Feta Cheese

When eaten often enough, even STEAK AND MUSHROOMS get old. LOL ARE YOU KIDDING ME NO WAYS. But in the event that you feel like your meat is just ya know.. a boring hunk of meat, look at stuff in your fridge and put thangs together – if you’re stuck, search the Internets for ideas!

I had balsamic vinegar, which goes well with dill, which in turn works with feta cheese which does good things with ’shrooms which were MADE FOR steakers. Just search for “Dill, Balsamic and Feta” in Google to verify that you’re not doing something crazy. Even peanut butter and pork works! Here’s what I did to take my steak to another country:

Salt and peppered strip steak liberally. Sear it over medium-high heat on both sides. Pull the meat off the pan and set aside. In the same pan, add shallot and 1 cup of balsamic vinegar and reduce until it coats the back of a spoon.

For the mushrooms, I combined feta, chopped mushroom stems, dill, a few tbsp of olive oil, garlic and some bread crumbs and lightly packed it in each mushroom cap. Then, I threw ‘em in a 350 degree oven for 15 minutes and then the broiler for another 2 minutes. Totally doable for huge portobello mushrooms for a light dinner!

This is probably wayyyyy out there, but dill is one of my favorite herbs to photograph at night – it has some of that “height” that makes food interesting and makes for a beautiful garnish when laid upon a darkly colored or monochromatic food.

Also, If you haven’t reduced balsamic vinegar on something, try it – salmon, chicken and of course, steak. It’s such an intense fruity flavor that makes your dish bold and impressive. Damn, now I’m hungry.

OFF TO COOKS.

~Spec

This entry was posted on Saturday, September 13th, 2008 at 11:45 am and is filed under Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.