chewingfat

I stopped by Meat on the Beach, my local butcher, the other day to satisfy a red meat craving I was having [map below]. I saw an absolutely amazing t-bone under the glass. It was about 1⅔ inches thick and had perfect fine marbling of fat through the striploin side. The tenderloin side was a little small but I’m not a huge fan of it anyway. I ordered it up and brought it home. I excitedly unwrapped it so I could get it curing in salt (thanks simone for the tip, though I too couldn’t wait 24 hours for the full cure). Setting aside the butcher paper revealed two striploins. I had fallen victim to an honest mixup at the butcher shop. They looked okay. A little too red, as if they hadn’t been aged enough. The marbling was a little weak too – but whatever, it would still surely satiate my hankering.

We go on holidays next week so my fridge was starting to look a little barren. I did however have some fresh asparagus and bell peppers which I thought I would grill up to accompany the beef.

I apologize in advance as I took little mental note as to the quantity for the following ingredients so you’ll have to use your best guess along with the photos if you’re interested in this one – though it’s tough to mess up.

Here’s what you’ll need: [photo 1]

• Striploins – or any cut that looks good from your butcher
• Bunch of asparagus – cut an inch or two off the bottom
• Bell peppers – red, orange, green, whatever
• Sesame seeds
• Soy sauce – about a ¼ cup
• Oyster Sauce – about a ½ cup
• Kosher salt
• Pepper
• Olive oil

  Start by salting the steaks on both sides [photo 2]. If you have the time try leaving it salted for 24 hours in your refrigerator. I was only able to do so for about 3 hours. Regardless of how long you salt the beef for pat it dry before doing any more prep work.

  Get your grill going. The hotter the better (mine was about 550˚F – i can’t get it much hotter in the winter). Make sure the grill is nice and clean – don’t oil it.

  If you don’t have a plate warming drawer preheat your oven and put a couple of plates in there. Set it as low as it will go. Usually around 170˚F.

  Clean and cut the vegetables. Leave them really big as you’re going to be placing them directly on the grill, the bigger they are the less chance you’ll lose any. Place them in a large bowl and cover them with the soy sauce, oyster sauce, sesame seeds, olive oil and fresh ground pepper [photo 3]. Incorporate the ingredients well. use your hands so you don’t damage or bruise any of the vegetables [photo 4].

  Make sure your steaks are dry. Drizzle and rub some olive oil onto them and place on the grill. Just before the steaks are done put the vegetables on the grill. Try not to stack them, and try not to take too long – you want the heat that has built up in the BBQ to stay there. Cook the steak to your desired doneness.

  When the steaks feel done place them on the hot plates and tent some foil over them. Let rest for 10 minutes. While your steak is resting check on the vegetables, they’ll need to be turned once or twice. The are done when they have a nice char. Plate it all together and bon appetite [photos 5+6].

  
  
  
  
  
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With Mardi Gras coming to a close I thought I’d pay tribute with one of my all time favorite dishes. I first experienced this dish in Vegas a few years ago with a colleague. The restaurant was Emeril’s New Orleans Fish House at the MGM. We had our doubts about the experience – with Emeril being a Food TV celebrity chef and all. The restaurant was located in what is best described as an indoor mall of shops and restaurants – most of the restaurants in Vegas hotels are architected this way. The actual restaurant itself was rustic and cozy. It juxtaposed nearly everything else around it as most of the places embrace a clean, sleek and modern decor (interestingly, it’s been remodeled to be just that). The meal was so good I remember precisely what I had. To start, Creole BBQ Shrimp with a Rosemary Biscuit. The main, Baked Lobster Stuffed with Wild Mushrooms and Tomatoes accompanied by Tempura Asparagus. It was crazy good. The Lobster was great but the appetizer was one of the most memorable dishes I’ve ever eaten. I must also mention that the waiter we had matched our meals with one of the best white wines I’ve ever had. It’s a shame I can’t remember the wine, nor his name, but this combination easily made this one of the best meals I’ve had in Vegas. We make a yearly trip there for CES and Emeril’s is one of the first things I book.

I pretty much nicked this recipe from an Emeril recipe at Food TV. I should also note that I’ve made this before at home and I went through the laborious process of making the BBQ sauce base. In this particular example I’m using a frozen batch – so no photos for that part.

Here’s what you’ll need:

• 3 pounds large Gulf shrimp, in their shells
• 2 tablespoons Creole seasoning, recipe here
• Cracked black pepper
• 2 tablespoons olive oil, in all
• ¼ cup chopped onions
• 2 tablespoons minced garlic
• 3 bay leaves
• 3 lemons, peeled and sectioned
• 2 cups water
• ½ cup Worcestershire sauce
• ¼ cup dry white wine
• ¼ teaspoon salt
• 2 cups heavy cream
• 2 tablespoons butter
• Few slices of a baguette
• Sprig of rosemary

  Peel the shrimp, leaving only their tails attached [photo 1]. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings [photo 2]. Refrigerate the shrimp while you make the sauce base.

  Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes.

  Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1½ cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base.

  This sauce base kept very well in the freezer for me. I simply thawed it out and started the recipe from here so it was quick and easy.

  Drizzle some olive oil on the sliced baguette and add a little chopped rosemary and some crushed black pepper. Toast until lightly golden [photo 3].

  Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them [video 4], occasionally shaking the skillet, for 2 minutes. Add the cream and the barbecue base, I didn’t use the whole batch as this was a smaller shared appetizer [video 5]. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce [video 6+7]. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the rosemary toasts around the shrimp [photo 8].

  
  
  
  
  
  
  
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