Well, I’m out of sorts. It’s Monday and there’s no game tonight. But it’s my mother’s bday so at least there’ll be some distraction.
Last week I was in Vermont, (yes, during the storm!) and made a Saints meal in my country house for the boys. The Saints are one of my favorite teams so it was nice to end the season in their honor. Here’s what I threw together:
Starter: Drew Brie with Marques ColStone Ground Crackers
Side: Jeremy Shiitockey with PiHeirloom Tomatoes
Main: Fire Grilled Tracy Porterhouse
Drew Brie with Marques ColStone Ground Crackers
Jeremy Shiitockey with PiHeirloom Tomatoes
3 c shiitake mushrooms, sliced
1 box baby heirloom tomatoes, sliced in half
1 bunch scallions, finely chopped
1 small onion, minced
2 cloves garlic, minced
1 T lemon oil
Salt the tomatoes. Heat some olive oil in a pan over medium high. Throw in the scallions and onions and cook until translucent, about 2-3 min. Add the mushrooms and cook another few minutes until the shitakes have absorbed the liquid and released it. Add the garlic and tomatoes and stir in. Season with salt, pepper, and the lemon oil. Stir. Cook for another few minutes and serve.
Fireplace Tracy Porterhouse
Liberally season both sides of the steaks with salt and pepper. Build a fire. Once it’s died down so that the flame is still going but is below the grill, place the steaks on the fire. Cook each side for about 4-5 minutes, depending on the height of the flame and your desired cook level, I like medium rare.
Don’t play with the steaks on the fire, it ruins the crust.
Now Man Up! And Chow Down!!