I’m going to have to deprive you of the (sometimes) long-winded fanfare of an amusing introduction this post due to the lack of sleep I’ve experienced over the last three nights. But I won’t leave you completely empty-handed! Check out the most recent piece I wrote about The Aviary’s cocktail-infusion vessel published on FoodArts.com.
Steak and Mushrooms:- zest of 1 lemon
- 2 garlic cloves, minced
- 1 tsp. thyme
- 1 tsp. parsley
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 6 Tbsps. olive oil
- 1 porterhouse steak
- 2 Tbsps. butter
- 1 pint sliced cremini mushrooms
- salt
- pepper
- 1 cup red wine (I used Malbec)
Procedure:
- Combine zest, garlic, thyme, parsley, 1 Tbsp. salt, 1 Tbsp. pepper, and olive oil in large resealable plastic bag; add steak and massage marinade into meat; close, pushing out as much excess air as possible, and refrigerate for 30 minutes (or more); remove from refrigerator.
- Heat oven to 400˚F.
- Place heat-proof skillet over high heat; sear steak until well caramelized (maybe 2-3 minutes) on one side; flip; add butter and baste; place in oven; cook until desired level of doneness (maybe 6-8 minutes for medium).
- Remove from oven; reserve meat.
- Place same skillet over medium-high heat; add extra fat if needed.
- Sauté mushrooms; season with salt and pepper; add red wine; reduce. (I should have let it reduce more than what’s shown in the pictures here, which is looser than it should be.)
Spinach:
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 garlic clove, sliced
- 1 bag spinach, washed
- salt
- pepper
- half lemon, juiced
Procedure:
Heat olive oil and butter in skillet over medium heat; sweat garlic 2-3 minutes (you do not want color); add spinach and cook until wilted; season with salt and pepper; sprinkle with lemon juice.
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