Monday, December 31, 2012


I seasoned it with cracked black pepper, and kosher salt. Then, after getting a good sear on one side, turned it, and finished it in the oven. These are Chicago Steak dry-aged prime porterhouse, 2 lbs. Very tender.
While resting (loosely tented with foil on a platter), I deglazed the pan with American Honey Wild Turkey, let it cook down, added some whole black peppercorns. Then added cream, and reduced it a bit.
Yes, it was that good.

New Year's Eve Seafood Stew with Linguine

Finely diced onion, garlic, carrot, fennel; sliced lemon, pureed tomatoes (frozen from last fall's famer's market). Seasonings: red pepper flakes, Old Bay, black pepper, thyme, Italian seasoning, kosher salt. I also used tomato and anchovy paste. I used the dry marsala to deglaze the pan, and simmered with the white wine.
I used a selection of easily available, frozen seafood: lobster tails, mussels, shrimp, Alaskan crab, and large scallops.
Saute the vegetables, add the seasonings, deglaze with the Marsala, cook down.
Add tomato paste, anchovy paste, white wine, tomato sauce. Cook a bit. I scooped out the lemons.
I added the seafood, starting with the lobster halves, then the mussels, shrimp, scallops, and topped with the crab.
Put the lid on and simmered while I cooked a porterhouse. yep.
Put linguine in a bowl, add some pieces of seafood, ladle sauce over top. Serve with crusty bread and a salad. and aforementioned porterhouse.

Sunday, December 2, 2012

Yogurt Whole Wheat Waffles

3/4 cup Wheat Montana Prairie Gold flour
1/2 cup all-purpose flour
1/2 cup oats
1/4 cup brown sugar, I didn't pack it.
1 generous tablespoon wheat germ
1 generous tablespoon milled flax seed
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
3 large eggs
1 1/2 cup plain Greek yogurt
1-2 teaspoons vanilla
4 tablespoons melted butter
Mix together dry and wet ingredients in separate bowls.
Combine, stirring in the melted butter.
Let batter sit for about 15 minutes. Bake on a greased, hot waffle iron.
Serve with real butter and maple syrup.
...and of course, a side of bacon.