Happy accidents
Some times things work out for a reason and new data is captured making everything all right with my world.
Yesterday was a prime example of welcoming these tiny detours.
On Wednesday night, I'd cooked a workingman's dinner for my hard working college student son, home for the Summer from SUNY NY. He's doing construction work this summer and making good dough, but also eating like a horse after 8 hours of physical labor. It's good for him. So on Wednesday, realizing he couldn't survive on some simple pasta and a salad, I got ready to do a huge steak and Irish potatoes thing; pretty much his favorite meal. I took the time to put together a magnificent marinade five hours in advance and after pounding the NY steaks with my new meat pounder set them aside to wait.
When he got home, I was told he was immediately going out with a few pals (I sure remember the energy of being 19) but would love to have his meal put aside for when he returned later in the evening. K-O. Can do.
But when I pulled out the steaks, they smelled too perfect and wonderful from the marinade for me to want to cook his and let it sit and get cold all evening. I could just cook his fresh when he got home so he could have his hot and sizzling.
What a nice dad, what a nice plan.
But the best laid plans 'o mince an Men aft gang agley...
Ethan came home late, after I had retired (6am comes quickly) and failed to have the energy to broil that baby up. so next day I find it in the fridge still in its bath of marinade (almost 24 hours) and boy howdy, the steak I had for lunch was flat out the most tender and juicy and complex flavored steak I've ever had.
1/3 cup sherry
1/3 cup Worcestershire sauce
1/3 cup olive oil (some of my good stuff)
2 tablespoons honey
1 teaspoon cayenne
2 teaspoons fresh ground ginger
6 cloves minced garlic
1 teaspoon black pepper
whisk it smooth and blended and then float your cuts of steak somewhere between 5 and 24 hours. Grill* or oven broil.
* first choice
Best steak ever. Period.
Yesterday was a prime example of welcoming these tiny detours.
On Wednesday night, I'd cooked a workingman's dinner for my hard working college student son, home for the Summer from SUNY NY. He's doing construction work this summer and making good dough, but also eating like a horse after 8 hours of physical labor. It's good for him. So on Wednesday, realizing he couldn't survive on some simple pasta and a salad, I got ready to do a huge steak and Irish potatoes thing; pretty much his favorite meal. I took the time to put together a magnificent marinade five hours in advance and after pounding the NY steaks with my new meat pounder set them aside to wait.
When he got home, I was told he was immediately going out with a few pals (I sure remember the energy of being 19) but would love to have his meal put aside for when he returned later in the evening. K-O. Can do.
But when I pulled out the steaks, they smelled too perfect and wonderful from the marinade for me to want to cook his and let it sit and get cold all evening. I could just cook his fresh when he got home so he could have his hot and sizzling.
What a nice dad, what a nice plan.
But the best laid plans 'o mince an Men aft gang agley...
Ethan came home late, after I had retired (6am comes quickly) and failed to have the energy to broil that baby up. so next day I find it in the fridge still in its bath of marinade (almost 24 hours) and boy howdy, the steak I had for lunch was flat out the most tender and juicy and complex flavored steak I've ever had.
1/3 cup sherry
1/3 cup Worcestershire sauce
1/3 cup olive oil (some of my good stuff)
2 tablespoons honey
1 teaspoon cayenne
2 teaspoons fresh ground ginger
6 cloves minced garlic
1 teaspoon black pepper
whisk it smooth and blended and then float your cuts of steak somewhere between 5 and 24 hours. Grill* or oven broil.
* first choice
Best steak ever. Period.
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