Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, Celery root, turnips and carrots, Fennel salad and asparagus.
Simple
Wash, trim and steam until they are as tender as you prefer
I added some lemon juice to the water
When it comes down to it I am really a red meat person, I’ll eat the other stuff but if given the choice I will always reach for the red meat. With spring coming and Eastover here I decide that along with the Salmon there would be meat. So I grabbed a couple of NY Strips at Wholefoods and a bottle of A1 sauce for Lyn and grilled up those babies.
Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, Celery root, turnips and carrots, Fennel salad and asparagus.
Steak
Salt and pepper to taste
Pat dry the steaks with paper towels.
liberally Salt and pepper the steaks, place in freezer for 15-20 minutes.
In the meantime prepare the grill
Cook the steaks about 4 minutes per side don’t touch just turn when ready, maybe 5 minutes on second side.
Remove from grill let sit for 8-12 minutes, slice and serve.
A1 is marketed as a steak sauce in the USA as a condiment for use with meat or game dishes. It was developed, produced and marketed in the United Kingdom as a brand in 1831 and was later introduced to the United States by G.F. Heublein and (&) Bros., and was officially registered as a trademark in North America in 1895. Widely available in the US, the sauce today is only available in selected Tesco stores in the UK its country of origin.
The original sauce upon which A.1. is based was created in 1824 by Henderson William Brand, a chef to King George IV of the United Kingdom.[2] A popular myth has it that the king declared it “A.1.” and the name was born.[3] It went into commercial production under the Brand & Co. label in 1831, marketed as a condiment for ‘fish, meat and fowl’, and continued production under this label after bankruptcy forced ownership of Brand & Co. to be transferred to W.H. Withall in 1850. It was renamed A.1. in 1873, after a trademark dispute between creator Henderson William Brand and Dence & Mason, who had since purchased Brand & Co. from Withall. It continued to be produced by Brand & co until the late 1950s at the firm’s factory in Vauxhall London.[4] It was introduced to the United States in 1895 under the ownership of G.F. Heublein & Brothers and marketed as A.1 ‘steak’ sauce’. In 1931, A.1. was introduced to Canada.
I can remember going to Rose’s house for the holidays and praying that she would make her roasted potatoes for at least one of her dinners. One of the few times that my parents were right in their assumption that if we were not at their house with the grandson we were at Rose and Mike’s ahhhh the in-law game. My favorite part was picking the caramelized bits and pieces of the side of the roasting dish. Like picking at the Chinese food after the meal sitting around the table we would sit chat and pick at the little bits and pieces. Unlike Chinese food everyone would always be fighting over it.
Rose’s was a simple dish, I made some modifications to the ingredients and you can too that’s the fun with cooking.
Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, Celery root, turnips and carrots, Fennel salad and asparagus.
Approximately:
Preheat oven to 425
Peel the celery root and turnip. Cut potatoes, carrots, celery root and turnip into rough 1” pieces. Put all ingredients into a bowl add about olive oil to coat, just eyeball it and add fresh ground pepper, thyme, lemon zest and a little salt. I go light on the salt adding more after cooking, remember I am cutting back on salt. Note: I don’t use a lot of salt to begin with so cutting back is hard. Toss to coat and spread in one layer on a baking pan or in a roasting dish.
If you think it needs more olive oil add and toss again it does not need a huge amount maybe ¼ cup or less.
Roast on middle rack for about 30 minutes and mix the vegetables, drop heat to 375 and continue roasting for 35-40 minutes until you believe they are done. I also turned on the broiler for about 5 minutes to crisp up at the end I like them crisper not hard just the outsides sort of crispy.
Celery root, also known as celeriac, is just what its name claims it to be: the root of the celery plant. This ugly brown hairball of a vegetable has a mild, celery-like flavor with a starchy, rather potato-like texture. It’s a surprising but winning combination. With “root” in its name, celery root is obviously a root vegetable. That means that it stores well, making it a real treat for local eaters in fall and winter.
Celery Root Season
Photo © Molly Watson
Celery root is often available year-round, especially in temperate climates, but is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you’ll find it during the summer and early fall). Freshly harvested celery root is sometimes sold with the stalks and leaves still attached, as pictured here.
How to Buy Celery Root
Photo © Molly Watson
Look for celery roots that feel heavy for their size. If any greenery or bits of stalk are discernible on the top of the root, they should be fresh looking and neither dried out nor slimy or wilted. Celery root are notoriously difficult to peel because of the hairy peel and its many nooks and crannies, so look for specimens with as smooth as exterior as possible (be warned: they only get so smooth).
If you see celeriac at the market with long bright green stalks still attached, snap them up! Freshly harvested celery root tends to be more tender and easier to peel. Pretty as the stalks are, be sure to cut them off and store them separately when you get the celery root home – both the root and the celery will last longer when stored separately.
How to Store Celery Root
Since celery root is a root vegetable, it stores well and for an amazingly long time if it is kept cool. Having spent most of its life underground, it also enjoys the dark. Kept loosely wrapped in plastic in the fridge it will last up to several weeks, even longer if it was freshly harvested.
For more information see Molly Watson’s article on celery root on About.com
Eastover Sunday rolls around but once a year in years past we used to have larger crowds but with everyone spread out all over the country and others watching from above well we are a smaller group these days. That’s fine with me because two of my favorite people came. Laurel and Mike (our son). In our combined families there are tons of Mikes so I have to distinguish which one when talking about a Mike. Laurel fills the air with excitement this visit she was showing off their new couch (pictures) and later the sweater she was knitting. She enjoys cooking as much as we do and show the correct amount of excitement when I pull out my new carving knife, yes a true foodie. Mike turned Lyn on to Snap Chat a program where you send a still or a 10 second video that once viewed by the recipient disappears forever. She gets so excited and nervous at the same time when she receives on and is remembering to keep pressing to view. She announced this morning that “I got a Snap Chat with Laurel modeling her new sweater!!” I teased and said let me see it. Each year we say the same thing this was the best meal since last Eastover and to me the company made it! For us this recipe was originally in Sonoma Diet cook book, I can’t believe I never posted it we make it often. When you Google it, it shows up under many names and faces and it should it is quick easy and simply delicious spread the news.
Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, celery root, turnips and carrots, Fennel salad and asparagus.
Note: This rub is good on steaks also.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Set aside.
In a small bowl combine sweet paprika, smoked paprika, chili powder, kosher salt, garlic powder, black pepper, cumin, and oregano. Transfer spice mixture to a piece of waxed paper. Gently roll fish fillets in spice mixture to coat.
Brush about half of the olive oil in the bottom of a broiler pan or 15x10x1-inch baking pan. Place fish fillets in prepared pan; turn any thin portions under to make uniform thickness. Drizzle tops of fish with remaining olive oil. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling. Whoops I forgot to do this, this time no wonder Lyn and I remembered crispy skin.
This picture does not do it justice, sorry.
3 SQUARES OF PLAIN MATZAH
1 CUP BAKERS SHREDDED COCONUT
1 CUP CRANBERRY CRASINS
3 CUPS GHRIADELHI DARK CHOCOLATE MORSELS
1 CUP OF SLIVERED ALMONDS (TOAST IN 350 DEGREE OVEN FOR 7 MINUTES)
DIRECTIONS:
CRUMBLE THE 3 SQUARES OF MATZAH INTO SMALL PIECES
THEN MIX ALL THE INGREDIENTS EXCEPT THE CHOCOLATE TOGETHER WITH THE MATZAH
MELT:
3 CUPS GHRIADELHI DARK CHOCOLATE MORSELS UNTIL SMOOTH.
ADD THE CHOCOLATE TO THE ABOVE DRIED INGREDIENTS
PLACE WAX PAPER ON COOKING SHEET; THEN SPREAD THE MIXTURE OUT ON THE COOKIE SHEET AND FLATTEN WITH A METAL SPATCHLER.
REFRIDGERATE OVER NIGHT AND THEN BREAK INTO PIECES
HAPPY PESACH!
ENJOY
Remember this is after searing and or roasting something usually chicken
Heat pan over medium heat. Add the shallots to the pan and sauté, stirring, for about 30 seconds to 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste.
Quick and easy – wine instead of broth?
We bought some bone in chicken breast at Wholefoods they were not on our list but on sale. I am not a big white meat fan but it is better for you and Lyn does not like the dark meat I love her and I cater to her like most of the time. Anyway we already used the boneless chicken breast in the Carrot Orange Juice Chicken Noodle Soup and I had planned on doing something with it last night. I was surfing the net on my lunch break and found a few but this one from DadCooksDinner.com caught my eye, I did not have everything he used but had substitutes, onion for shallot, dried instead of fresh herbs and I added lemon juice. I did not notice the title until today when I went back to post. He did call it lemon herb sauce after all, but listed no lemon I took liberties, besides it would not be the first time someone else other than me or my Mom left out one ingredient. Anyway this came out with crispy skin, moist and tender so good when Lyn walked in the door I said forget your special diet you just got to try this. She asked if I marinated in buttermilk it was so moist and tender. Like he said in his post he has pan seared oven roasted steak, pork etc. – a man after my own heart – he thought why not with chicken.
You can adjust the salt and pepper to your taste, my wife is a pepper head so.
Prepare the Chicken: Heat your oven to 350F. If the chicken breasts came with the rib section still attached, remove them- they might get too dried out. Rinse and pat dry chicken. Combine salt and pepper together and sprinkle the chicken all sides. Let rest at room temperature until the pan is heated.
Sear the chicken: Put the teaspoon of oil in your fry pan, and heat over medium heat until the oil is shimmering. Swirl the oil around to coat the pan, then add the chicken, skin side down. Sear for 4 to 8 minutes, or until the skin is a dark golden brown. Flip the chicken and sear the bone side for 4 minutes.
*Searing time will depend on how crowded your pan is. If your pan isn’t very crowded searing will take less time – 4 to 6 minutes.
Roast the Chicken: Move the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes. You want to cook the chicken until it is just 160*F in the thickest part of the meat. (The best way to check this is with a remote probe thermometer.) Remove the pan from the oven, and move the chicken to a serving plate. Keep the oven mitt on the handle this reminds you the handle and pan are still very hot. I have the scars to prove that I had brain fart moments.
Make the Sauce: Remember, the handle is still &*&^%!! Hot. Using an oven mitt or pot holder, put the pan over medium heat. Add the onions to the pan and sauté, stirring, for about 1 minute, until the onion is softened. Add the chicken stock and herbs, turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits of chicken, bring to boil until the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, and remove the herb sprigs if you used fresh. Whisk the butter into the sauce, and add salt and pepper to taste. I am on a self imposed very low salt diet so I used the salt sparingly.
Spoon a teaspoon of sauce over each breast, then serve I also used over the asparagus.
Taken with cell phone
We were sitting on the couch being our regular weekend couch potatoes when Lyn with outstretched arms asked me can you make this or something like it and passed me the better homes and gardens magazine. She loves carrot juice and for a while was concerned her skin was going to turn orange she was drinking so much. I can just picture her looking like the “Tangerine Man” John Boehner walking into work with that lovely skin shade of orange. Anyway she did not turn orange and is still drinking it. I was never a fan although I can’t say that I really gave it a chance. So with my non love of carrot juice and being an ever supportive husband I said sure if you want.
The carrots in this came out so sweet the spice was just right if you like spicy and I got to say I really like this quick and easy soup.
Ingredients:
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 ½ teaspoons curry powder
4 cups refrigerated orange-carrot juice – you can buy this or we used 3 cups carrot and 1 cup orange, Lyn is a Carrot Juice head.
1 14 ½ ounce can reduced-sodium chicken broth
½ teaspoon salt (I left out the Salt)
1 cup carrots, diagonally sliced
1 cup sliced celery
2 cups dried medium noodles (2 cups) –
1 cup sugar snap peas, trimmed (I used regular frozen peas)
2 tablespoons fresh cilantro leaves
¼ – ½ teaspoon crushed red pepper
2 cups shredded cooked chicken
How:
1. In a 4- to 5- quart Dutch oven heat olive oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add curry powder; cook 1 minute more. Carefully stir in orange-carrot juice, chicken broth, 1 cup water, and salt; add carrot and celery. Bring to boiling; reduce heat. Simmer, covered, 20 minutes.
2. Add noodles; cook 6 minutes, stirring occasionally. Add chicken and sugar snap peas; heat through. Stir in cilantro and crushed red pepper. Where I used frozen peas I did not defrost them just added they were cooked perfectly.
Note: If you are going to serve the whole batch then add all the noodles but I always found they can end up absorbing too much of the soup if they sit in there so I cooked separately and added to the bowls when served. You will find if cooked in soup they will absorb more of the spice flavors.
Momma Bowl
Papa bowl
Many people consider drinking carrot juice one of the healthiest lifestyle choices possible. Carrot juice is known for beta carotene which gives the body Vitamin A, B Vitamins, Vitamin E and many minerals. The health benefits of drinking carrot juice are thought to be good prenatal health, eyesight, bones and teeth, liver and nails, skin and hair as well as helping in cancer prevention.
Carrot juice is thought to reduce the risks of many different types of cancer including skin and breast cancer. The cancer-fighting properties of carrot juice are often thought to be excellent due to the high amounts of beta carotene. Beta carotene changes to Vitamin A in the body. Studies have connected Vitamin A with cancer prevention by its antioxidant properties that help eliminate cancer-causing free radicals in the body.
Deficiencies in Vitamin A can cause dryness and damage to the skin, nails and hair. Drinking carrot juice to produce Vitamin A is said to benefit many different parts of the body. Vitamin A also strengthens bones and teeth.
Drinking carrot juice is thought to be extremely beneficial for the liver due to Vitamin A’s cleansing effects. Vitamin A reduces bile and fat in the liver. However, for the liver to reap the maximum benefits of Vitamin A, it is said that drinking carrot juice needs be done regularly rather than occasionally. The liver can store Vitamin A.
Drinking carrot juice is also thought to improve eyesight due to Vitamin A creation in the body. Deficiencies in Vitamin A can lead to night blindness which can be very dangerous. For example, if a person with night blindness is driving a car at night, the glare of the headlights from oncoming cars in the opposite direction can affect him or her in a way that makes the eyes not refocus properly. An easy way of detecting a Vitamin A deficiency is to walk from a well-lit room to a dimly-lit or dark room. Your eyes should have little trouble adjusting to the change in light.
Drinking carrot juice, as well as eating carrots, is thought to be especially beneficial for prenatal health. Beta-carotene that forms into Vitamin A is said to be very healthy for both mother and child. Some studies have shown that when babies drink both milk and carrot juice they get the best possible amount of Vitamin A.
The darker the color of the carrot, the more carotene it contains. Many people find the taste of carrot juice enjoyable and surprisingly sweet. Carrot juice does have a high concentration of natural sugar, so those with diabetes should consult their doctor as to how much they can drink. Drinking carrot juice is also thought to be good for reproductive health due to the Vitamin E content.
I bought some red peppers and it led to making Sloppy Joe (light) whenever I make this I swear I could eat it three times a day for as long as it last. I bring a salad for lunch every day and shake it up with some added protein today I thought they make taco salad why not Sloppy Joe Salad, looks like taco meat. So I filled my container with salad this morning threw in some cherry tomatoes and topped it off with about 1/3 cup of my sloppy joe mixture. Mixed it up before serving and it was really good.
Hey it was early in the morning my eyes were not really focused yet.
Check out the Sloppy Joe Light I added some red hot pepper flakes when making and Woostagirl was right the spice was nice.
Gourmet Dad, Don’t Let The Title Fool You 