Did anyone else visit the super-duper newly reopened Fry’s grocery store at Tatum and Shea this past week for their grand opening? Marissa and I went on opening day – crazy idea! We actually had a good time even though there was no parking (I guess we could have used the new valet service and had the car washed, but no) so we parked along the back wall of the store. The store is amazing! And the grand opening deals were as well. My bill was $158 and I saved $171! Dave hates it when I say, “Wow, look how I saved more than I spent!” But I couldn’t help myself… sashimi-grade ahi tuna, whole prime rib, white asparagus, and Kobe ground beef… all at amazing prices! I think he felt a little better about it when we enjoyed some of the ahi in the delicious Southwestern Ahi Tuna Tacos the other day. And then again last night, when we devoured some of the white asparagus and Kobe beef in this supremely tasty meatloaf. And my guess is that he’ll be even more pleased with me when we share the prime rib steaks with my dad and Sloane tonight! Score!

The Kobe ground beef I purchased is actually 50% American Kobe and 50% regular ground beef and was sold in 1-pound packages for only $3.99/lb. If it was true 100% Kobe and I paid 100% regular price, I would not have used it for meatloaf! So what is Kobe beef and why is it such a big deal with a big price? Here is a LINK to a funny, irreverent, and entertaining article by  Brett Martin in Details magazine. It was what inspired me to create this recipe, just keep in mind the price I paid for my 50% American Kobe beef as you read, so as not to consider me a donkey’s behind, as Mr. Martin would suggest!

This recipe is perfect for whatever combination of meat you prefer, whether that is all beef or a mixture of beef, pork, and or lamb. Since only Dave and I were home to enjoy it, I used only one pound of meat and a smaller loaf pan. To serve a family and use a standard loaf pan, just double the recipe and increase the cooking time to 70 – 75 minutes. Serve it atop roasted garlic mashed potatoes with sautéed vegetables on the side and even your own mother will be proud and a bit jealous of your mastery of meatloaf!

[Read more →]

The filet mignon that was served to us at the Larry Fitzgerald dinner on Monday night at Morton’s was huge! All three of us brought home large portions. The beef was already cooked perfectly (of course), so I didn’t want to reheat too much and end up overcooking them. So… panini sandwiches were the perfect vehicle for the perfect steak!

[Read more →]

Tacos at home are one of the most economical, quick, easy, and kid-friendly meals you can make. If you add rice and/or beans to the meat; not only can you stretch the dollar, but also increase the nutritional value. But that’s not what this recipe is about!

Those are poor man tacos (“not that there’s anything wrong with that”, as the crew on Seinfeld say). These are rich man tacos. Not only due to the cost of filet mignon, but also the avocado and bell pepper, if they happen to be out of season. Splurge and serve with a nice bottle of Cabernet and… paper napkins; things are bound to get messy. And that’s a good thing indeed!

On a side note: Marissa had a root canal yesterday morning. On the way home, we picked up yogurt, bananas, and cottage cheese. In the meantime, Connor requested steak for dinner. Perfect, I thought, she’ll have her smoothies and we’ll have steak. She rallied once she heard what we were having and enjoyed these fabulous tacos with us… although I did cut up the meat and peppers for her like I used to do when she was a toddler. Honestly, who wants to have “poor man” soft food when you can have “rich man” tacos!?!

(don’t know what this picture means? Go back to yesterday’s post)

[Read more →]

Steak au poivre is French for pepper steak. It is a classic French dish and traditionally uses filet mignon, but any high quality cut of beef you prefer is fine to use. I served this on Father’s Day for my own wonderful father, Gene Otter, and my husband and the wonderful father to our children, Dave. Those two dads prefer the manlier bone-in ribeye to the filet, so that is what I used. The peppercorns form a crust on the steak and make a wonderful contrast to the rich and creamy brandy sauce that accompanies it. In France, common side dishes are mashed potatoes or pommes frites (French fries), but we went with another French classic, a wild mushroom tart (tomorrow’s recipe) and our house favorite, Parmesan asparagus. Good stuff all the way around!

[Read more →]

I found out today that I am older than the fajita. This makes me seriously depressed! I can deal with being older than say; cell phones, laptops, GPS, and a wide assortment of technological gizmos or even the Microplane zester!  But older than fajitas… that’s just not right!

According to Wikipedia, ” Sonny Falcon is believed to have operated the first commercial fajita taco stand at a weeklong outdoor event in Kyle, Texas,  in 1969 (let’s just say I was already in elementary school by then). He also went to rodeos, fairs, and outdoor festivals selling his fajita taco. An Austin reporter christened him ‘The Fajita King’ and Falcon was able to trademark the name.” And according to the Oxford English Dictionary, the word fajita is not known to have appeared in print until 1971 (at least I was still in grade school at the time).

Originally only skirt steak was used for this Tex-Mex icon, but today, popular meats include chicken, pork, shrimp, and just about all cuts of beef.  As an example; my sister Sloane had boneless bottom round on hand, so she marinated it overnight and we grilled that up for a quick and delicious fajita dinner.

Thank you, Sloane, and I have to say that the Dos Equis Cerveza in addition to the fact that I was the victor in our 7-person – 3-hour marathon of Mexican Train Dominoes, did relieve a bit of my new-found realization about just how old I am!

[Read more →]

Les Petites Gourmettes summer kids classes are exactly two weeks away. Aside from being a bit behind on typing up approximately 85 recipes needed for the five sessions, I also have got to get my refrigerators and freezers cleaned out so there is room for the impending flood of food needed. If you were to drop by and take a peek at my kitchen, you might think I’m prepared for the next big pandemic. My goal is to not purchase anything besides fresh produce and milk between now and May 28, which is the day I will do the first “big shop” for summer classes. Although my bank account and husband will be happy to hear this, Costco and Trader Joe’s stock may take a bit of a hit!

The first things I noticed in the freeze that needed to go were two big New York strip steaks and a lone flank steak (originally purchased in a Costco 3-pack). Additionally, there was a chunk of Pepper Jack cheese,  some almost wilting cilantro, and a partial container of frozen roasted chili peppers in the fridge. Hey, this is going to be easy after all! Obviously, this application will work on just about any protein, from beef to pork or chicken to a firm fish or shrimp.

[Read more →]

While our family was in Italy during the summer of 2008, I had Asparagus with Prosciutto di Parma, Parmegiano Reggiano, and Poached Eggs. The dish is a common sight on Italian menus.

I’ve taken quite a few liberties, basically Americanizing and bastardizing it at the same time! The inspiration to do so came after a cooking class on Monday night with Chef Chris Curtiss of Noca, who made these outstanding fried poached eggs and served them on top of a fabulous salad with pickled red onions, bacon, and red wine vinaigrette – truly amazing!

I often serve the asparagus as a side dish and it has already been featured on this site, but this is a wonderful light, refreshing, and satisfying main dish for any night of the week. Of course, it would also make a great brunch dish.

[Read more →]

…That is the slogan for a fab new restaurant in town, The Grind.  My beautiful sister, Sloane, and I enjoyed a delectable dinner there last night.

Chef Matt McLinn is at the helm, so you know it’s gonna be good (that’s Sloane and Matt, pictured above). I first met Matt nine or ten years ago when he and Sloane worked together. They dated for quite a while and that meant that we shared some wonderful holiday meals together too.

It’s no wonder Matt’s food stands out, he has cooked alongside some of the culinary world’s most recognized names – such as world-renowned Chef Alain Ducasse of the Michelin three-starred restaurant Le Louis XV of the Hotel Paris in Monte Carlo and Chef Dominque Bouchet of the Michelin three-starred restaurant, Les Ambassadeurs, located in Paris, France. He also studied at the Michelin two-starred Le Hotel Carlton in Cannes, France, and Michelin one-starred Le Maison du Seigneur in Brussels, Belgium. He is a graduate of the California Culinary Academy and a member of the James Beard Foundation.

[Read more →]

One week from today is St. Patrick’s Day!  Here are a few fun St. Patrick and St. Patrick’s Day facts from Wikipedia:

• Blue was the original color associated with St. Patrick, not green.
• St Patrick used the three-leaf shamrock to explain the Holy Trinity (the Father, the Son, and the Holy Spirit) to the Irish people.
• St. Patrick died on March 17th 461 AD.
• The Irish Society of Boston organized what was not only the first Saint Patrick’s Day Parade in the colonies but the first recorded Saint Patrick’s Day Parade in the world on 17 March 1737.
• The first parade in Ireland was not until the 1931 parade in Dublin.
• Chicago dyes its river green and has done so since 1962 when sewer workers used green dye to check for sewer discharges and had the idea to turn the river green for St. Patrick’s Day.
• St. Patrick’s Day is a one-day reprieve from the forty days of fasting during the season of Lent. For many Christians, this includes indulging in ale.
• Saint Patrick’s Day is widely celebrated in America by Irish and non-Irish alike. Many people, regardless of ethnic background, wear green-colored clothing and items. Traditionally, those who are caught not wearing green are pinched, usually affectionately.
• And of course, corned beef and cabbage is the food most associated with St. Patrick’s Day in the United States.

[Read more →]

Jamaican buffet, it was a little picked over before I was able to snap the picture, but that’s a good thing, right?

Sliders are irresistible as part of an appetizer buffet. Small and easy to eat while standing, they are the perfect casual party food. If you want to prepare the sliders ahead, place patties on the grill or grill pan and just “mark” each side. Transfer to a baking sheet, allow to cool at room temperature for about 15 minutes, then cover with plastic wrap and refrigerate.  Toast the buns ahead of time, place them on another baking sheet, cover them with plastic wrap and leave them out at room temperature. About 30 minutes before you are ready to serve, preheat the oven to 400 degrees, and finish cooking the patties for 12 minutes. While the patties are in the oven, prepare the buns by spreading on mayonnaise and stacking on the onion, tomato, and lettuce. When the sliders are completely cooked, just assemble, put in decorative picks, cut in half, place on a platter and you’re ready to entertain!

[Read more →]