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My Favorite Cut

Christmas is almost here. Like, this is the last weekend before it is upon us and I have something I’d really like to return to Nordstrom Rack and I am afraid to go anywhere near the mall. I’ve been keeping myself in spirit this holiday season, though, so it’s not so bad. I also have an update to provide: I defrosted the soup.

Now, I have a small confession to make. I’m really not a fan (at all) of white beans. I like them in chili because, well, they taste like the chili at that point and they help to make it creamy. Although my soup recipe included white beans, I am now regretting adding their pasty-ness to my otherwise delicious soup, but it is not a total bust. It was worth the experiment, which is important in the kitchen. And many of my readers seem to be bean fans, which I will keep in mind. For future, this girl here will make this soup again but exclude beans and maybe also try a version without the barely but adding some spicy sausage or mini meatballs. So anyway, the important part is that I defrosted the soup this week and I promised I would share the outcome. Due to the absorbency of the beans and barley, once defrosted the soup had very little broth left—and seemed as if it might be watery. What I did was add some broth—I used chicken, you could certainly use more vegetable broth—to put some life back into the soup. I also let this new addition marry in the refrigerator overnight before enjoying it for lunch the next day.

And now to get down to the meat of this post. This week I was in the mood for a nice piece of delicious red meat. In order to tell you the glorious story of my Wednesday night post-workout meal, I must first share some details regarding my red meat habits. For red meat, I really only eat a nice piece of steak once a month (at most) and/or a burger once or twice a month (at most). I usually have a craving for red meat when my body is naturally depleting itself of some iron, which is probably a positive. My household are not big eaters of red meat—my parents and I enjoy a good burger or steak but mostly stick to chicken and pork in our normal routine.

Something many people who are even moderately acquainted with me know is that I am a huge fan of duck. Duck is one of my favorite foods in the entire world, prepared in almost any manner—although I’m not really a foie gras eater. What those same people do not know is that if I had the chance to eat a last meal, I would ask for a massive rib-eye steak prepared medium rare by the likes of Bobby Flay, Emeril Lagasse, Michael Simon or my very own celebrity chef dad, accompanied by a plump baked potato—loaded, of course—and some seasonal greens. The reason I share this is because, even though my dad is a chef and a restaurant owner, I only discovered which cut of steak was my favorite within the last couple of years. And I’ve tried every cut there is in some shape or form in a variety of preparations. I always thought I liked prime rib, until I realized that was the roast beef stuff we eat on Christmas—which is delicious in its own right, but not my first choice. Or filet mignon, which is a common favorite because of the luxury—my brother is a filet fiend. As can be expected, I discovered that rib-eye was my favorite cut of meat because my mom and I went to Texas Roadhouse one night for an easy dinner and I told her I had no idea what kind of steak I liked. She explained her choice and I followed suit. Given the choice, I have eaten rib-eye ever since. The fatty parts that lead to literally the tastiest meat money can buy make this cut my absolute #1 choice every time.

This week I was craving a nice piece of steak and intended to treat myself for having a healthy, productive day. I did all of my errands, spent over an hour at the gym, and then went home to whip together the delicious meal pictured below. Brussels are certainly a regular member of my dinner plate club at this point, perhaps I’ll do a future post on how to cook vegetables so they’re actually enjoyable without being unhealthy…

Please recognize this long, informative confessional as a small anecdote aimed toward my meat-eating followers: if you are a steak lover, knowing which cut is your favorite just makes that small difference from a really good meal, to the best meal ever each time you have it. I know I enjoyed this plate more than I would have enjoyed any other cut of beef.

Happy Holidays! And until next time,

Food Snob