Tuesday, April 1, 2008

A hunk-a, hunk-a burnin'.......steak

So, as some of you may know, Zack and I are off to CA tomorrow (Wednesday). My dad is the National Lawyers Guild (SF Bay chapter) 2008 Champion of Justice! So that's cool, and there's a big dinner and we're going to celebrate and hear all the nice speeches about him. It's going to be fun, but.......there will be a lot of vegetarians who will complain really loudly if I want to cook meat in the house. So I figured, I should make some meat now and then I won't miss it as much.

I went to Whole Foods today and bought this:

Yeah, it's pretty. And it was on sale. Score! I was going to make this steak and rub it with some Mexican-inspired spices and make Meredith's polenta from Hudson and I bought green chiles and frozen corn and then I got home and felt really tired and was like "Polenta? Didn't I do that yesterday? Come on, man. Spice it up. Or be lazy and don't do anything that requires vigorous whisking." And so I made something else instead. Here's all the nice ingredients, posing pretty for the camera:

Corn Puddtata (that's a mix between pudding and frittata)

Frozen corn (about half a bag)
Milk (about 2/3 cup)
2 egg yolks
olive oil

1. Preheat your oven to 350 degrees.

2.. Separate your egg yolks and put then in the baking pan directly if you're too lazy to wash a separate bowl like I am (there's only one egg in my picture. I added the second yolk later after I decided there wasn't enough other stuff in my puddtata).

3. Add some milk. Mix the milk and eggs together and add some salt, pepper and nutmeg.

4. Pour in your corn and mix it all up some more. Add some olive oil if you want. I'm not convinced it did anything for the dish, but who knows.

(this is me adding my second yolk. But you can just use too in the first step and not do this.)

5. Bake for 25 minutes or until there is no more raw egg in your food and the puddtata doesn't jiggle when you shake it.

While your puddtata is baking, salt your meat! I took mine out of the fridge at the start of cooking because Rachael Ray always says to (but if you hate her, respectable chefs probably say the same thing). These are the only ingredients I use to make steak:

I'd use pepper too if Zack wasn't here, but he doesn't like pepper on his steaks because he's a weirdo. Oh well. Salt your meat good!

Oh yum. Heat up your pan and add some olive oil.

I like this picture because it has "action." Plus you can see my dirty stove top. Everybody likes that.

Put the meat in the pan. It should make a nice sizzling sound. Fun for all the senses!

I cooked it for about 8 minutes on one side and less on the second, but if you don't like your meat all red inside, cook it longer.

Here it is all done!

And here it is all cut up!

While I was waiting for my meat to cook, I took some hydroponic tomatoes and washed them. Here they are, lookin' all sassy.

Then I sliced them up.

I got some salt, pepper, olive oil and balsamic vinegar and tossed them on top. I like this picture with the salt, but it's hard to take pictures one handed, so I stopped after the salt. Use your imagination. Or common sense.

By this time, the corn puddtata was done:

Yeah, it's nice. And then I made a big plate for Zack and here it is!

It was a good meal. Hopefully, this will hold me over until Monday. And if not, I can always go to a restaurant. Or risk having my dad stand over me and scoff "you like your DEAD ANIMAL FLESH?" But it's his big weekend, so I'll probably just wait.


VM said...

I eat tomatoes like that for snacks ... maybe two are three times a week. I cannot get enough of it! And it's so easy :-)

Also - you're going to be in CA! But way too far north for me to see you :-(

Meredith said...

haha! Puddata is not exactly curdled pudding because pudding usually has another thickener like flour or cornstarch. So I guess your term is correct. It all looks yum-o. You gotta love the Lawry's even if it is a little low brow.
Have fun in Cali!