Tracy made the mistake of disappearing into her craft room yesterday which left me no alternative but to go to my little pub for a couple of beers. Everybody there was engrossed in college football, for which I have no use whatsoever. I was pretty much in my own little world and started contemplating dinner. What to do....what to do? An idea started to formulate which required a quick trip to our little grocery store to round out the necessary ingredients. Here's the next round of craziness that I managed to put together:
Skirt steak
Laid out and seasoned with my beef rub. I'm really starting to like this stuff!! Pic is kinda dark for some reason
Got the homemade bacon crumbles going
Add provolone and Swiss on top of the skirt steak
Bacon
A pretty good bunch of fresh asparagus tips
Roll it up and tie it off. Couple of pics. This came out much thicker than anticipated, but that's ok
A special treat for the puppy. The last of the tomahawk rib eye bones
Got the buttermilk cheese sauce going for the mac & cheese
Roll-up on the Rec Tec. Cheese starting to melt beautifully!!
All done. Three pics. Look at all that cheesy goodness!! I think I'm in love
Sliced pic. This looks really good so far!!
Plated pic. Looks interesting but very tasty and appealing
I posted my Rouladen a couple weeks ago, the day before the upgrade and this is similar in principle but a totally different direction in flavor profile. As good as the Rouladen was, this was WAY better. Deeper, richer, and more "beefy" flavors with a perfect balance of complexity and textures. The steak was perfectly cooked. Got just a bit of a crust on the outside, a nice little smoke ring, and perfect medium rare in the center. This was what I was shooting for but really didn't have a target since I'd never tried to hit those marks before. Along with a beautiful balance of flavors from the ingredients, there was a perfect smokiness to it that says "you're eating BBQ...just not sure exactly what kind". All in all I was thrilled with the roll-up. The mac & cheese let me down just a bit though. Somehow I got a bit of grittiness in the sauce and have no idea where it came from. It was rich, creamy, and very flavorful but the texture was off just a bit. That's odd because this is the second time I've done the buttermilk cheese sauce and first time it was perfect. The only thing I can think of is it came from one of the cheeses (there were only 6 different ones used) but I'd have no idea which one. Oh well, all it all it was a creative, fun, and VERY flavorful meal. Tracy has asked that we do this again soon. Heck, I may get to cook Christmas dinner for the family and she mentioned doing smaller versions of these, slicing, and serving as appetizers. Hmmmm....not a bad idea
Oh well....thanks for dropping in.
Finished with today's dose of insanity,
Robert
Skirt steak
Laid out and seasoned with my beef rub. I'm really starting to like this stuff!! Pic is kinda dark for some reason
Got the homemade bacon crumbles going
Add provolone and Swiss on top of the skirt steak
Bacon
A pretty good bunch of fresh asparagus tips
Roll it up and tie it off. Couple of pics. This came out much thicker than anticipated, but that's ok
A special treat for the puppy. The last of the tomahawk rib eye bones
Got the buttermilk cheese sauce going for the mac & cheese
Roll-up on the Rec Tec. Cheese starting to melt beautifully!!
All done. Three pics. Look at all that cheesy goodness!! I think I'm in love
Sliced pic. This looks really good so far!!
Plated pic. Looks interesting but very tasty and appealing
I posted my Rouladen a couple weeks ago, the day before the upgrade and this is similar in principle but a totally different direction in flavor profile. As good as the Rouladen was, this was WAY better. Deeper, richer, and more "beefy" flavors with a perfect balance of complexity and textures. The steak was perfectly cooked. Got just a bit of a crust on the outside, a nice little smoke ring, and perfect medium rare in the center. This was what I was shooting for but really didn't have a target since I'd never tried to hit those marks before. Along with a beautiful balance of flavors from the ingredients, there was a perfect smokiness to it that says "you're eating BBQ...just not sure exactly what kind". All in all I was thrilled with the roll-up. The mac & cheese let me down just a bit though. Somehow I got a bit of grittiness in the sauce and have no idea where it came from. It was rich, creamy, and very flavorful but the texture was off just a bit. That's odd because this is the second time I've done the buttermilk cheese sauce and first time it was perfect. The only thing I can think of is it came from one of the cheeses (there were only 6 different ones used) but I'd have no idea which one. Oh well, all it all it was a creative, fun, and VERY flavorful meal. Tracy has asked that we do this again soon. Heck, I may get to cook Christmas dinner for the family and she mentioned doing smaller versions of these, slicing, and serving as appetizers. Hmmmm....not a bad idea
Oh well....thanks for dropping in.Finished with today's dose of insanity,
Robert
