So, two meals ago I made stuffed green bell peppers. The peppers were stuffed with a delicious dirty rice (about a pound of ground beef mixed in a frying pan with cooked white rice and yellow onions) that I mistakenly flavored with a mixture of tomato sauce and honey. If you are a fan of ketchup, you may have loved this meal. Sadly I am not. It was terrible. It literally tasted like peppers, beef, onions, and rice SLATHERED in ketchup. I should have known that tomato sauce and honey would turn out to be much too sweet… what was I thinking!? Alas, lesson learned. I will not post this recipe because I recommend never trying it, but it did look delicious. On the other hand, the side dish was just a simple cooked corn recipe stolen from another food blog. That I will both post and recommend. Simple, cheap, and easy.
- 1 bag of frozen corn
- about 2 1/2 tbsp. butter
- 1 tsp. minced garlic
Let the corn thaw in a collander in your sink for about 20 minutes. Heat a frying pan on medium, add the corn, butter, and minced garlic until the corn is thoroughly cooked. The trick! Bust that heat up to high and brown/caramelize the corn until all you can smell is burnt corn. Finito, my friends. Done. And delicious.
That was a bad day. First of all, and I don’t mean to delve into my personal life… but I will, work was terrible that day. It was cold and busy (I work on airplanes), and my supervisor is a dick… basically just all around not fun. But I was so excited to try these stuffed bell peppers… an adventure! I’ve never even attempted a stuffed anything. Tonight when feeding my dinner guests I made an analogy I’d really like to share. I spent the whole of Tuesday thinking about cooking a brand new dish, and it was terrible. Work on Wednesday was not much better, and all I wanted for the day to end… but I didn’t want to not cook (total Julie Powell moment), so I cooked a trusty dish consisting of pork chops and a kind of green bean & red onion summer salad so as not to be more disappointed in myself. (I’ll post the recipe in a sec, don’t you folks worry!) Then today my supervisor wasn’t at work, therefore my day started beautifully. To end it on the same note I decided to try something new, but this time with flavors I am not only familiar with but also enjoy very much. So! Now that I’ve given you the back story… It’s like I bought a new shirt on Tuesday, but I didn’t try it on. When I finally put it on, it looked awful! And I walked around feeling self-conscious and uncomfortable and fat… all I wanted to do was change. So Wednesday, in order to make myself feel a little better, I put on my favorite t-shirt. The one I look great in, people tell me how well the color complements my hair/eyes/skin tone, and, most importantly, I feel like the hottest shit in. So now that I’ve boosted my mood a bit, Thursday I decide to put on the other new shirt I bought. This one is fabulous! Everyone loves it. I love it. Even if I do look a little fat, people don’t notice because I am exuuuuuding confidence. I know everyone can relate to this. And if you can’t you’re not a real person.
Last night’s dish requires:
- about 1 lb. pork loin chops
- 2 tbsp. lemon juice
- 1 tsp. cayenne pepper
- 2 tsp. minced garlic
- 1/4 tsp. ground black pepper
- 1/8 tsp. paprika
- salt (to taste)
- fresh green beans (however many you need)
- red onions, sliced (also however many you need)
- 1/4 cup red wine vinegar
- 2 tbsp. extra virgin olive oil
- 1 tbsp. dijon mustard
Mix the lemon juice, cayenne pepper, black pepper, paprika, and 1 tsp. garlic and brush onto pork chops. Sear in frying pan for about 6-7 minutes per side over medium (or until done the way youuu like ’em!). At the same time, have the ends chopped off the green beans, then throw them into a pan with a little bit of butter (about as much as you’d put on an english muffin). Cook until soft, but not soggy, over medium heat. Mix the vinegar, olive oil, dijon mustard, and a pinch (!) of salt in a separate dish. Take the green beans off the heat, add the uncooked onions, then drizzle the vinegar mix on top. Ta-da! Easy and delicious… and, yes, trusty.
Yes, everyone… I’ve switched to paper plates. My plates are too busy! Paper plates are a blank canvas, and just so happen to make my food look that much more delicious.
Before I give you the recipe for tonight’s delicious steak crostinis… I want to mention that I live in Navy barracks. Basically the equivalent of a college dorm. So the past few nights, people have been walking past my door, coming in and mentioning they can smell my dishes throughout the halls. Tonight I sold a dish! And I sold one of tomorrow night’s in advance. And I sold three more nights’ worth! I will hopefully sell enough plates to buy my groceries. And I’m feelin’ good. Tonight’s recipe:
- 1/2 lb. steak (I can’t remember exactly what I used, but just get flank or skirt or roundeye)
- 1/4 cup balsamic vinegar
- 3 tbsp. olive oil
- 1 tsp. ground black pepper
- 1 loaf ciabatta bread
- 1/2 cup grated/shredded parmesean cheese
- 1 1/2 tsp. flour
- 1/2 red onion, sliced
- 1 tsp. lemon juice
- 1 tbsp. minced garlic
To start, preheat the oven to 350. Mix the cheese and flour, then after spraying non-stick spray (or spreading some butter) on a baking sheet (or foil), spread the mixture in a big circle or square. Bake for 6 or 7 minutes. Take it out, let it cool, and if it’s not crunchy put it back in until it’s kind of brown/burnt. Next drizzle olive oil and spread 1 tbsp. minced garlic over inch-thick slices of ciabatta bread, and toast until your liking. While the bread is in the oven, slice the steaks into thinner slivers (they don’t have to be deli-thin!), and press the pepper into the pieces. Cook in a frying pan with the sliced onions and pour in balsamic vinegar, olive oil, and lemon juice (add salt and pepper to taste). Should take about 6 minutes if you’ve pre-sliced (I did not). SO! Now you’ve got however many slices of toasted ciabatta bread, lay them out on the baking sheet you cooked the cheese on (after you take the big cheese crisp off!). Now it’s all about layering. Put some onions on the bread. Break the big cheese crisps into mini-crisps big enough for each slice of bread, and put a crisp on top of the onions. Next add the steak, then drizzle with the remaining balsamic vinegar. Voila! Fancy, easy, and delicious. And “the cheese makes it” says my second permanent dinner guest.
Oh! And tonight I cooked whilst wearing a holiday dress and drinking Blue Moon with orange slices. FANCYTOWN.