No “stunts” used here (other than me leaning out a first floor window to take the picture) – this is 40″ of snow plus even high snow drifts that reached almost to the roof!
But eventually it came back to us…. and finally some decent weather to go along with it so I could get out there and grill up some yummy steak, asparagus and sweet red bell pepper!
It’s nice to drizzle on a little extra virgin olive oil, salt and fresh ground black pepper before presenting the platter of goodies from the grill!
When I grill meat – I grill some MEAT! I just feel like once I decide to grill I like to make it worth it and do a lot. Plus then you can eat the leftovers in all kinds of yummy ways… like on a sandwich.
Toasted bread and sliced tomato always makes the difference. A slice of salty Parmesan cheese would be nice here too!
I used a couple of cuts of steak and marinade simply with Worcestershire sauce, salt, pepper and garlic. Be sure to let you meat warm up to just about room temperature before putting the meat grill so it will cook evenly.
Here in the metro Boston area clocks have been turned forward an hour, the Fenway Park season-opener home game is in less than a month and there is still 3 feet of snow on the ground. WAIT. (imagine sound of scratching record here) SNOW? Still on the ground? ugh.
So like everybody around here I am trying to single-handedly make spring arrive sooner by surrounding myself with spring-like things including light, bright “springy” food.
Today it was a Mediterranean inspired brunch. Roasted potatoes with garlic and rosemary butter. Burger patties with oregano and Penzey’s Lamb Seasoning mixed in before cooking. (if only they had been lamb instead of beef!) A bright, tangy and sweet “tapenade” on top – chopped olives, feta and sweet red bell pepper all mixed with a lemony-oil dressing.
If my grill wasn’t still in thigh-high snow, I would have grilled the burgers – “sigh” – maybe by July.
I am more of a “vinegar girl” then a “sweet girl” so I like things a little on the “tangy” side whenever possible. I think even traditional dishes like beef stew can use a little “tangy” to them. And of course tomatoes…because I can not resist the combination of beef and tomatoes!
On a rare day of cooking together, my husband expressed his doubts when I pulled out a half-full bottle of Pepperoncini’s from the fridge. But I assured him that the beef stew I had in mind, while not traditional, would be delicious and remind him of a yummy roast beef sandwich with sliced tomatoes and mild “hots.” (Oops, that is how I like my roast beef sandwiches, not him, but no matter I was sure I would convert him!)
We kept it simple by browning about 2lbs of stew meat in hot fat first with a dusting of flour*, salt, pepper and garlic powder. Then after carefully removing the meat – added in a large sliced onion for its turn to get browned a bit. Next in was the cherry tomatoes – whole. When they just burst a bit, everything was added back to the pot. We added only enough low-sodium beef stock to get the liquid level up the “shoulders” of the meat. A healthy couple of dashes of my secret ingredient (A1 Sauce!! ) to step up that beefy flavor. And then the scary part…. about 8 ounces of sliced Golden Greek Pepperoncini’s. WITH some of the juice too. Let the beef cook till the meat is tender, season liberally to taste, and serve it up – all tangy, beefy and delicious! We just ate it in bowls but it would be delicious on big crusty rolls or over some rice! Guess what? He liked it!
Sometimes you want to skip right over the meatloaf dinner and go straight to the sandwich. In the summer you definitely want to go right to the sandwich because nobody really craves meatloaf and mashed potato dinners in July.
Just cold meat loaf sandwiches with ketchup on toasted bread.
So that is what I made.
I actually mix the meatloaf and try to bake it either later in the evening when the day (and therefore my kitchen) has cooled down a bit or if you are a morning person you could make and bake in the cool morning hours before it gets too hot.
Either way its nice to have a small meatloaf in the fridge for those sandwiches.
Standard Operating Meatloaf Procedure
I usually don’t get too crazy with meatloaf that is destined for sandwiches. Just ground beef, eggs, mustard and ketchup, chopped onions and herbs, breadcrumbs and a shot of Worcestershire sauce. Mix and bake till cooked through and a little crusty on the edges. Good thing there are 2 end pieces and only 2 of us or there might be some arguing!
Sometimes you stumble upon something so unique that you immediately and without any hesitation need to try it.
That’s how it was one Saturday morning when I wandered into D’Amici’s bakery. “what’s that round loaf of bread all about?” I asked. ‘cream bread’ was the answer. Apparently made with cream instead of eggs?? I am no bread maker and my mind was already racing with possibilities. I just had one wrapped up for me and ran home, stopping off only at the store to pick up a few ingredients…I had the perfect sandwich in mind.
The bread has a really even, dense but tender “crumb” and a mild flavor. It’s like a really good quality white sandwich loaf.
…please meet the BEST patty melt you ever had:
Caramelized onions, griddled beef patty, swiss cheese, griddled bread….. I can’t go on…
Somewhere in the middle of homespun and gourmet is where my simple, perfect supper is:
Grilled steak with juicy sliced fresh tomatoes (Big slices of “brandywine” variety are best but really any tomato works) and a simple potato salad, best enjoyed on a perfect New England summer evening, on the porch.