A couple o' shots o' Christmas dinner, apropos o' not much. We decided to actually cook this evening, as opposed to sautéing a frozen meal-in-a-bag or nuking sumthin', which is usually what passes for dinner in these parts. But, Hey! Today is special...
So we immersed a flank steak in marinade (a bottle o' port, chopped fresh cilantro, basil, thyme, LOTS o' crushed garlic [four large cloves o' the REAL stuff], olive oil, soy sauce, and Worcestershire sauce) last evening, let it soak over night and all day today, then broiled it up earlier this evening for tonight's repast. We overcooked the damned thing, though. It looked like this when I took it out of the broiler:
The dish is best when cooked rare to medium-rare and tonight's effort came out well-done, but with a slight touch o' pink in the very middle, thank The Deity At Hand for small favors. I left the steak in the broiler too long because we were in the process of uncorking and sampling this:
The last time I posted on this particular dish there was a subtle outcry in comments that I SHOULD have had wine with the meal instead of beer. Well, OK, there ya go: wine! I just need to learn to NOT sample the wine while the cookin' is still goin' on. We're still drinkin' this stuff as we type and I fear that bottle won't make it through the rest of the evening.
If you embiggen the wine pic you'll note the bottle is a special vintage, gifted to me by SN1 upon his graduation from the Army War College this past summer. The wine is home-made by one of SN1's classmates and is quite good. We MIGHT have a bad head tomorrow morning... just sayin'.
So we immersed a flank steak in marinade (a bottle o' port, chopped fresh cilantro, basil, thyme, LOTS o' crushed garlic [four large cloves o' the REAL stuff], olive oil, soy sauce, and Worcestershire sauce) last evening, let it soak over night and all day today, then broiled it up earlier this evening for tonight's repast. We overcooked the damned thing, though. It looked like this when I took it out of the broiler:
The dish is best when cooked rare to medium-rare and tonight's effort came out well-done, but with a slight touch o' pink in the very middle, thank The Deity At Hand for small favors. I left the steak in the broiler too long because we were in the process of uncorking and sampling this:
The last time I posted on this particular dish there was a subtle outcry in comments that I SHOULD have had wine with the meal instead of beer. Well, OK, there ya go: wine! I just need to learn to NOT sample the wine while the cookin' is still goin' on. We're still drinkin' this stuff as we type and I fear that bottle won't make it through the rest of the evening.
If you embiggen the wine pic you'll note the bottle is a special vintage, gifted to me by SN1 upon his graduation from the Army War College this past summer. The wine is home-made by one of SN1's classmates and is quite good. We MIGHT have a bad head tomorrow morning... just sayin'.
Our fajitas turned out excellent. Some folks drank beer, but I had a Pinot Noir of some sort. We don't usually marinate our meat, but yours looked pretty darn good.
ReplyDeleteDid you get much snow and ice?
In re: snow and ice. Just a dusting... less than an inch o' snow... but it was freakin' COLD all damned day. You?
DeleteWe got a little more than a dusting, but not bad. It was very cold. And it started out as sleet making things pretty slick. This morning, I have seen friends post that the streets of Duncan are still a mess. It is not suppose to warm up today. Maybe tomorrow.
DeleteMerry Christmas Buck! Looks tasty even if it is a tad bit overdone. We had ... prime rib. Friend of our friends gifted them with a side of beef (in a manner of speaking) and they shared it with us last night. Dry aged for 12 days, then rubbed down and slow roasted. It was - nearly rare in the middle and delish. Served with wine, of course.
ReplyDeleteOoooh... prime rib. I've never had the nerve to even TRY cooking it at home. Too pricy to ruin and I would feel TERRIBLE if I didn't get it exactly right. Flank steak I can overcook and not feel too guilty about beef-o-cide.
DeleteNoticed your cutting board in the shape of the State of Michigan. Did you buy it or was it a "project" of one of your kids? I say this because while in the Cub Scouts in the 50s I made one in the shape of a pig/hog--YMMV--as seen from the side (complete with wood-burned eyes, etc.) as a project for my Mother. After she passed it reverted back to me and we've used it ever since. (A family heirloom, lol.) And damn useful, too, as well as decorative.
ReplyDeleteThat cutting board was a wedding present when TSMP and I got married, Virgil, so it's pretty much an antique, as well. Or as "antique" as something over 34 years old can be...
DeleteLooks delicious Buck and I admit to a love of chianti. Just sayin'...
ReplyDeleteWe went to friends for Christmas dinner. Had a fine time and I prolly drank too much Auslese. Or maybe not enough. All depends on one's view point I reckon.
As per VX, I too like the cutting board.
Thanks for the kind words, Sarge. Your Christmas night sounds pretty danged good; I miss friends at this time o' year.
DeleteLove the cutting board. . .
ReplyDeleteHeh. Now why is THAT, I wonder?
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