Category Archives: Friends Food Fun

FFF EP – 27: SCRAMBLED EGGS WITH ASPARAGUS, GOAT CHEESE AND SMOKED SALMON

October 13, 2010 Brian Leave a comment

[thttpvhd://www.youtube.com/watch?v=uyRyfy5HgeY

Hey, Food Friends,

I kept surprising Helenka for a few weeks in a row by not letting her know in advance what we were having for dinner. I was perusing the book looking for something interesting and, seeing as we both love goat cheese and smoked salmon, I thought why not try the scrambled eggs recipe.

Now, scrambled is not my favourite way to prepare eggs (I just love my poacher), but I learned a trick which was to not let the eggs fully cook as that tends to leave them either burned or rubbery. So, when you remove them from the heat just before that point of perfection, they will continue to cook but won’t be ruined (because who wants ruined eggs for dinner, especially when serving guests).

We broke into the salt chest during this episode and used New Zealand Gourmet sea salt which is number 10 on the list (for reference, you can check out this episode ).

Something else that made this meal great was the combination of smoked salmon (how decadent) and goat cheese [Editor adds: decadent-tasting but good-for-you] which gave the eggs a lush creamy texture. Plus, we didn’t forget our veggies by including crisp asparagus.

As we were filming this during the summer months, after we signed off, we would sit outside on my balcony and enjoy the lake view. I find the setting where you eat your meals can make them all that much more special and sharing them with a friend is a huge bonus! [Helenka adds: if you don’t have a lake view … or any kind of a nice view, put up a picture next to your kitchen or dining table!]

So, till next time, have more fun with your food and invite some friends to join in, too!

Enjoy!
B & H =;)

Insight on: Scrambled Eggs

Notes from the Chef’s resident Archaeologist um.. Sidekick (Helenka)

Okay, by now, I’m sure you must all be aware that when I moan and mumble around a mouthful of food (and wave my hands expressively) at the end of each episode, I think the outcome is terrific … and could I please have some more? ::practises puppy-dog eyes:: As well, yay, we’re having breakfast-for-dinner again!

What can I say about this exquisite and – as Brian pointed out – decadent combination of ingredients. Yet it’s not something that is outrageously priced. Goat cheese is widely available nowadays. And you don’t have to buy a side of smoked salmon (though it’s mighty tempting); there are these teensy packages for just a sandwich … or an eggyliscious adventure.

Variations

You’re probably wondering how can Helenka have ANY variations on this dish? Well, Helenka can do just about anything. In her head anyway … and speak in the third person which, as everybody knows, is just SO pretentious!

So, what about changing the texture of the eggs (which, to be honest, were divine with both goat cheese and smoked salmon in the mixture melting on the tongue). But, still, I could see this being made more like traditional Eggs Benjamin (which are the smoked salmon version of Eggs Benedict). You’d start the base with toast, then a slice of smoked salmon (given a brief kiss of heat in a frying pan), followed by the egg-cheese-asparagus mixture. The great thing is that the eggs would still have lively colour from the asparagus. And I’m thinking the smoked salmon would provide its own unique flavour as a separate layer. As you can see, my tongue likes the prospect of distinguishing (::giggles:: um … excavating?) layers in food. [Hey, Brian, can I be the show’s resident Archaeologist, instead of the Chef’s Sidekick (in more than one language, lately)?]

Now, if asparagus is not in season, you could try green beans, green onions, fresh or frozen (NOT defrosted) peas, green pepper, green zucchini (definitely NOT peeled). If you want a little more oomph, then I’d recommend some diced vidalia or red onion as well as your choice of green veggie. And, oh, it’s been at least a few episodes since I mentioned The Galloping Gourmet. I remember watching him toss peas into scrambled eggs (and I’ve never been the same since; right, Brian?). Oh, well, I believe Brian’s not going to touch that question with two-of-me (aka a 10-foot Pole).

Anyway, go fly, my lovelies and have breakfast for dinner, lunch or – what a shock – even breakfast!

Microformatting by hRecipe.

Friends Food Fun

FFF EP – 26: A GIFT OF JAMS AND JELLIES

September 29, 2010 Brian Leave a comment

httpvhd://www.youtube.com/watch?v=lofnzU4q-qI

Hey, Food Friends, got an unusual episode this week! We’re serving up jams and jellies!! HOOOOOOLD the phone; what’s this about, you ask?!?

Sometimes, after a hard day [insert something that you find difficult or stressful like … work, life, writing, shopping, cleaning, cooking … lol, you get the idea], wouldn’t it be a pleasant change just to relax with a nice glass of wine, a good friend and some … jams and jellies?

Well, that is exactly what happened in this episode where Helenka and I sampled some (dare I say it) vintage jams and jellies she’s been collecting for many years.

Suffice it to say, we have not died (yet) from the experience [Evil editor groans and it’s NOT due to food poisoning, either], so I can safely say that preserves such as these, if done right, will last a very (um, that’s VERY) long time.

Which were my favourites? Well, I was quite impressed with the savoury jellies and especially relished them with the Brie and crackers.

This show was also one where I – for once – got to sit down and view things from Helenka’s perspective. I think we had so much fun doing it that I just came up with a plan to do something similar in a future show. [Helenka likes that idea VERY much.]

I also had a surprise for Helenka in that our business cards arrived. They were part of a promotion by YouTube and from Moo .

How did this come about? Well, in our travels, when people we meet find out what we are up to at BrianUpward.com and the YouTube channel , they always ask if we have business cards…. Well, now we do and, boy, does it feel official!

business card front business card back

I would also like to welcome some new viewers to the show: you know who you are. 😉 You keep watching; we’ll keep making ’em.

We do get comments on my website, but it is hard sometimes to tell if they are legit or just spam. So, if you don’t see a comment that you left for us, here are some suggestions to ensure it gets published.

Full name or first name – I’ll accept a nickname too. 🙂
Email address is required; however, your email address will not be shown nor shared ever. I know a lot of folks have separate email addresses that are for newsletters, etc., so use that one if you wish.
If you have a website that is related or something that you believe we should take a look at, list it in the website box (and I may even link to you).
In the comments box (which I hope is self-explanatory), leave an appropriate comment. If I cannot figure it out, then – unfortunately – it will not be published.

If you would like to contact us directly, please use our contact form.

Till next time, have fun with your food and invite some friends to join in, too!

Enjoy!

B & H =;)

Review: Gift of Jams and Jellies!

Notes from the Chef’s Sidekick (Helenka)

Even the most dedicated and determined team can begin to flag in the middle of the summer, so I thought we both deserved a bit of a reprieve. When I was busy moving (my … uh … castle) and Brian did a solo episode (okay, okay, with guest ::coughs in an exaggerated manner:: aliens), I started finding jar upon jar of home-made jams and jellies. I’d been collecting these for up to twenty (20?!?) years. And yet had never opened them. But I remembered being intrigued by the flavours when I bought them at church fairs and from friends who make them for a living or a hobby.

So I rounded them up and suggested to Brian that we have a fun “tasting” episode and that all he’d need to provide would be a small round of Brie (because we love-love-love it) and crackers. As we wouldn’t have time to allow the Brie to soften before filming, Brian left the round, still in its original packaging, on the kitchen counter all day. The cheese was simply divine! The crackers he had on hand were rosemary/olive oil and plain melba toasts, so we used the flavoured ones with the savoury jellies and the plain with the sweeter choices.

I had already sorted the flavours in advance and thought (just as in wine tastings) we should proceed from savoury to sweet.

The flavours were:

champagne
sweet tomato chutney
rosemary and garlic
millennium hot pepper jelly
raspberry
three-fruit marmalade
cranberry
orange-cranberry relish

You’ve already seen our reactions on the show, but it wouldn’t hurt to reiterate some of them. First of all, we were most impressed by the savoury ones. We could still taste the champagne. The rustic texture of the tomato was very appealing. The garlic ::swoons:: was amazing. And what’s not to like about hot pepper, millennium or not?

Variations

Brian asked me about variations if people don’t like the taste of Brie, but would still like to serve similar jellies with crackers as a super-simple appetizer. Well, there is cream cheese and, of course, goat cheese. But I doubt that any hard cheese would pair well, as the flavours usually are too specific and would compete rather than complement. It’s also a pleasing taste and texture sensation to have the jelly smushed (yup, there’s another one of our fancy trademark cooking terms) into a softened cheese.

I could see serving all of these jellies with cold cuts, especially in open-faced sandwiches. Forget about butter, mayo or mustard for once. Also as a garnish on eggs: poached, scrambled … eggs-every-which-way. So we’ve got lunch and brekkie covered. As for dinner, once again I’m swooning when I think of having the rosemary-garlic jelly accompanying roast lamb. Oh, definite yum! Also, dressing up a burger with the tomato chutney or hot pepper would be quite classy.

I could also see roasting something (chicken, beef, etc.) plain for most of the indicated time and then brushing on a thin layer of the chosen jelly closer to the end and getting a lovely caramelized crust. For some inexplicable reason, I’m picturing ham with a champagne glaze. Well, for me it’s not too outrageous, as I’ve made ham with a rye’n’sugar glaze before.

We really had so much fun presenting this episode and, no, it wasn’t just because we were giddy from alcohol consumption (a mellow Merlot). After the camera was turned off, we made ourselves very comfy on the balcony with only the savoury jellies (and, of course, more Brie and crackers). As we will have a couple of episodes outdoors (BBQ!!!), I’m looking forward to using them in that context as well.

I would encourage everyone to do a bit of collecting (if not at a local church fair, then at farmers’ markets, harvest festivals or gourmet/specialty shops to see what unique flavours you can find. Because, once again, you can have so much fun trying new things. And who would have figured that champagne or rosemary-garlic would be proper flavours for jellies. Indeed, who else … but the two of us! And, of course, the wonderfully inventive people who created them!!!

Microformatting by hRecipe.

Friends Food Fun

FFF EP – 25: BACON-WRAPPED TERIYAKI SCALLOPS

September 22, 2010 Brian Leave a comment

httpvhd://www.youtube.com/watch?v=7rcUZYR8rKQ

Hey, Food Friends, have we got another great show lined up for you this week! We’re serving up seafood!

Now, on a previous show (Episode 22 – SEARED SCALLOPS ON A BED OF SPINACH AND WHITE BEANS), we also used scallops; however, those were … umm … shall I say of the “smallish” variety (though still quite good).

So, I went on a mission to find something a wee bit bigger but, before doing that, I had some learning to do regarding scallop size, and found this great article that explains it.

Added to my research responsibility, I also had to find a place that sold these bigger scallops and, boy, did I luck out with my local Costco as they had U10 in the frozen section (U10 are the biggest). Speaking of frozen, the “Cook This Not That” cookbook we are reviewing (and having much fun with by turning some of the recipes upside down) mentioned that scallops you find in most grocery stores are indeed previously frozen. In Ontario – if not all provinces – signage must state that seafood was previously frozen if put out for sale once thawed; fresh is reserved for actual fresh product. Therefore, I did not feel all that bad about buying the frozen variety (hey, I can thaw stuff, too).

The scallops had to be marinated in teriyaki sauce which I dutifully did though overnight which worked out well. For most seafood, 30 minutes is enough but overnight didn’t hurt.

I picked out a nice bacon (dry smoked and on the thicker side) which I carefully wrapped around the scallops. TIP: if I had to do it again – which I will – I would cut the bacon slices in half to wrap around, as we found we risked either not cooking the bacon fully or ruining the scallops by cooking too long; yuck, who wants tough scallops [Editor adds, especially after paying good money for them].

We served the scallops on a lush bed of greens along with homemade asian dressing.
Boy, we felt that we were dining at a very fine restaurant (albeit in my own studio kitchen [Editor supports Brian by saying that many of the top chefs have special tables for honoured customers smack-dab in the middle of their kitchens]).

Like scallops and want a keeper of a recipe, then this one is for you, my friends (and I will definitely make this again [Editor is full of glee as long as she’s invited!]).

Till next time, have some fun with your food and bring along some friends, too!

Enjoy!
B & H =;)

Please note: We try and review the recipes in the cookbook; however, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us!

Review: Bacon Wrapped Teriyaki Scallops

Notes from the Chef’s Sidekick (Helenka)

What a delightful surprise (and a special one at that) to learn what tonight’s ingredients would be. Brian had gone the extra mile by marinating the scallops overnight rather than the insignificant amount of time prescribed by The Book. Though, in the morning, he drained off the sauce to prevent the scallops from actually getting cooked by the acids. The scallops were enormous. See me so not complaining. Anyway, other than reaffirming the fact that dinner was wonderful, I really have nothing to add. ::pauses for a second:: Okay, okay, just a few words.

Variations

In other episodes, I usually go on a bit of a culinary adventure, recommending different MAIN ingredients. But NOT this time. Bacon-wrapped scallops are one of those timeless classics that deserve their reputation as luxurious food. Scallops are definitely an unchangeable ingredient. So, what could you change? Well, if you’re not a huge fan of teriyaki sauce, then try other sauces. What about: * black bean sauce * honey mustard sauce * sweet chili sauce * curry sauce * coconut and coriander sauce * ginger and garlic sauce Simply think of any intense (that doesn’t mean it’s strong, merely full of flavour) sauce that you really enjoy and give it a try. If you’re not crazy about wrapping bacon around scallops and broiling (keeping your fingers crossed that the bacon will crisp but the scallops won’t be overcooked), then sear the scallops separately in a pan before tossing with smaller pieces of crisp bacon and then arranging artfully on a salad that uses a complementary dressing. Oh ::catches breath:: I think I’m going to dream about scallops tonight!

Cooking time (duration): 45

Diet (other): Low calorie, High protein

Number of servings (yield): 2

Meal type: supper

Culinary tradition: USA (General)

My rating: 5 stars: ????? 1 review(s)

Microformatting by hRecipe.

Friends Food Fun

FFF EP-24: CURRIED CHICKEN SALAD SANDWICH

September 15, 2010 Brian Leave a comment

httpvhd://www.youtube.com/watch?v=fnDdLizs_E4

Hey, everyone!

As we head into fall, I thought I would talk a bit about what’s coming up in the next few weeks and months … as you are going to see some of the fabulous fun I’ve gotten myself into and coerced others into as well [Editor’s cautious observation: Fun? Probably trouble, too!].

There are two barbecue episodes with Helenka and me (though I think I might reserve one to show when we long for summer while in the dread of winter [editor’s laughing note: it’s actually “dead” but “dread” is unfortunately accurate, too, where we live!] [Brian’s reply to the laughing editor: I’m taking some creative leeway ‘cause I’m sure that’s how everyone feels who doesn’t like winter as much!].

With “Desserts Are Fun” in full swing on a monthly basis, I’m introducing some new friends of mine who just love to bake. I’m leaving that as a teaser for now as you won’t get to see them probably until November as I have one more desserts episode to show before then.

Helenka and I are also still producing regular weekly episodes of “Friends Food Fun” though we are coming very near to the end of our adventures with the book “Cook This Not That”. We do have some thoughts on what to do next but, if any of you have ideas, just contact us using this link .

One of the things I can definitely say is that producing this show has taught me a lot including some new skills which – funny enough – others are noticing and commenting on when I see them. Helenka, as a matter of fact, gets a lot of comments too (don’t want to spoil it for her in case she wants to talk about it herself) and has been invited to be a special guest speaker in front of a large group about what she does here (yippee – you show ‘em, girl [Helenka takes a wee bow while keeping her lips zipped for the moment]).

We always said to each other that, even if we were the ONLY ones watching (and laughing ‘cause that is the fun part) what we did, then the whole effort would still be worth it. Well, I am happy to report that we are NOT the only ones watching and, if I may be so bold [Helenka adds “proud, too”], can confirm our viewers are coast to coast.

Reminiscing about summer earlier brings me to this week’s episode, originally filmed on a sweltering day in the middle of the summer of 2010.

Now I’m of the mind that, during these types of days, quick and easy is THE only way to go … so I found a neat recipe which fit the bill perfectly, that being “Curried Chicken Salad Sandwich” with my favourite rotisserie chicken, grape tomatoes, fresh bread, curry powder, raisins, celery, vidalia onion, carrot, crisp greens (spring mix in this case), olive oil mayonnaise, salt and pepper to taste, accompanied by Moishe’s potato salad with sweet pickle (mmmm and yum!). I’ve had the garlic version of it without the pickle which is good as well.

At times, assembling already-made products together ends up creating something I think anyone would be proud to serve to friends and family (especially during those “lazy hazy dayz” of summer). I do like making my own potato salad but, when you find one that you really enjoy, I say stick with it. Who wants to boil potatoes, eggs, cut up apples, carrots, celery, open a can or shuck peas, put all into a bowl before adding mayonnaise – when your air conditioning is running at full tilt just to maintain a comfortable temperature; so don’t worry, there will always be another time to make your own.

Hmmm, I think I have the start of a recipe in there somewhere. Do you have a favourite one that, no matter what time of year, cannot be substituted for store bought? Willing to share? Click here .

Well, that’s it from me this week. Enjoy and keep those comments coming: we love hearing from you.

Have a GREAT week till next time.
Enjoy!
B&H =;)

Still 1 Still 5

Still 2 Still 4

Still 6 Still 7

Still 8 Still 9

Review: Curried Chicken Salad Sandwich

Notes from the Chef’s Sidekick (Helenka)

Just watching the episode again returned me to the languid mood (meaning it was just too hot to move or to show even any extreme facial expressions; also possibly one source of my more-giddy-than-usual behaviour). There’s something special about eating spicy cold food in the summer. First of all, chilling dulls flavours — which is only one reason why you shouldn’t kill wine by storing it in the fridge for a very long time. The same principle applies to chilling food. So, when creating a cold dish, you can get away with spicing it more heavily than you would if it were served hot.

There’s also the physical reaction of our bodies not craving food as much on hot days unless it’s cold and tasty. [That would certainly explain why ice cream and popsicles are so popular, right?] Well, from the additional amount of curry powder Brian added (with my wholehearted encouragement and blessings), our taste buds were all perky and ultimately satisfied by the finished product.

Variations

We already changed the recipe (as if that’s anything NEW for us) by incorporating the lettuce and tomatoes into the chicken salad mixture. I’m constantly astonished to see chefs prepare dishes that are awkward to eat — especially in public! My main pet peeve is when a Caesar salad arrives at the table. So … the romaine is supposed to be torn into bite-sized pieces. Huh – they must be expecting a giant then, with a mouth to match. ::points in irritation to small mouth:: For this sandwich, I knew my unique child-like fingers wouldn’t be able to handle ingredients sliding all over the place and falling off the bread. But binding everything with the mayonnaise made eating a much less messy experience. Hey, I may like ice cream and popsicles, but getting food all over my clothing and the table (or worse, floor) is something I’d like to reside in my early childhood a long time ago (in a galaxy … yadda, yadda, yadda).

If you’re tired of cold chicken in the summertime (because, yes, even your most fave and convenient food can get a little boring), you could try making cold curried rare beef, with hot pepper oil and orange segments; or cold curried diced pork, with mustard or turmeric and apple slices. If you need to whet your imagination, just think of a fave Chinese or Indian dish and recreate it as a cold salad. Mmmmm. In fact, there’s absolutely nothing wrong with taking leftover takeout and turning it into a salad sandwich (even if there are noodles or rice in it). [I’m not too proud to admit that one of my fave instant sandwiches when I was a teenager was potato salad on a kaiser bun.] I’m also thinking of an elegant shrimp, shredded zucchini and chopped red pepper salad with lime juice and cilantro, served on foccacia. ::giggles:: You can see there’s nothing wrong with my imagination here.

During the horribly cold months ahead (if you’re in the Northern Hemisphere, that is), you may want to gather some recipes with the intent of making them during warmer weather. Brian and I have become quite the experts at planning for future eating and definite enjoyment! It’s also nice to have something wonderful to look forward to.

Cooking time (duration): 30

Number of servings (yield): 2

Meal type: supper

Culinary tradition: USA (General)

My rating: 5 stars: ★★★★★ 1 review(s)

Microformatting by hRecipe.

Friends Food Fun

Ep – 23 Helenka Celebrates a Birthday (with steak)!

September 1, 2010 Brian Leave a comment

httpvhd://www.youtube.com/watch?v=jUoAJWrPGiI

Hey Everyone ,
We’re back in full swing with another food adventure from Helenka and me. Unfortunately, last week, I was not able to post from my vacation location. It was quite nice actually not having the usual electronic distractions (phones, internet, television, etc.). I also had a chance to pretend that the world did not exist outside of the area – which in and of itself is a great thing to feel from time to time. Of course, reality set in once the week was over and it was back to the city with me!

This week, we’re presenting a recreation of ” Helenka’s Birthday Dinner” which was originally held at Ruth’s Chris, a famous steakhouse chain, at their Mississauga location (http://ruthschris.ca or http://ruthschris.com for our US friends).

The venue was supposed to be a secret surprise for Helenka as she was celebrating a major milestone birthday. She did eventually figure it out once the date came closer; perhaps it was the clues I gave her [Helenka adds, like the whole menu!]. Now, seeing as one should never ask a lady to divulge her true age, all I will say is that she’s in the millions of years (so I am told and that’s what I said on camera too – I no fool).

One of the features I liked about this restaurant was that they have a prix fixe (fixed price) menu where one can choose from two different price points (at the time there were two, though it seems there is only one choice now for the prix fixe when I recently looked again [Helenka says it was a Spring Special on the website when Brian treated me]). We chose an appetizer, main course, side dish and finally dessert.

For starters, I had the Harvest Salad and she the Lobster Bisque, though we both chose the Filet Mignon for our mains. My side was green beans and Helenka’s was mushrooms. We both loved our sides and even shared them too! Dessert was tartufo as well as the special birthday cake presented to Helenka. Then there were the fabulous martinis, cherry chocolate and I believe espresso. Let’s just say it was a fine evening!

As we wanted to share our fabulous meal with our audience, I thought why not recreate it as close as we can in my own kitchen. I found a steak recipe in the “Cook This Not That Book” along with a compound butter combination that sounded divine. I also went shopping for brown mushrooms and green beans just to give that authentic finishing touch.

I don’t have a barbecue so I use my oven broiler to grill steaks. Typically, I like T-bone (though, for this episode, we used top sirloin marinated in red wine vinegar – yum) and put it under the broiler for about 7 minutes each side depending on the thickness. Helenka discovered this guide which we found useful for the top sirloins .

Here are some pics that we took from the episode and comparison.

Top Sirloin Steak

Sauteed Brown Mushrooms

Steamed Green Beans with Roasted Garlic

Compound Butter

To make this blog entry even more special, I thought I would show you the pics that I posted on twitpic as the event took place. Okay, so some of these pics will not be flattering to either of us as I was using my cellphone to post them; Helenka has not seen them so I am sure there will be shrieks heading my way … any time soon … wait for it … [Helenka rings Brian and says but doesn’t yell “Shriek”, wishing to edit out some of the pics].

You can click on a pic to see a full size version (opens in another window).

Follow me on Twitter! @TheRealBrianU

As a sign off for this week, I would like to wish my dear friend and partner in ~~crime~~ er cooking, Helenka, a very “Happy Birthday” and here’s to many more adventures!

Have yourselves a GREAT week and we shall see you real soon. Thanks for watching
Enjoy!
B&H =:)

Review: BROILED STEAK, SAUTEED MUSHROOMS AND GARLIC GREEN BEANS

Notes from the Chef’s Sidekick (Helenka)

Brian treated me to a sparkling celebration of a milestone birthday (and, no, I won’t say which one … though he’s already revealed that there are a LOT of zeros in the number) the first Saturday in June by taking me to Ruth’s Chris Steak House in Mississauga. Originally, he tried to keep me both fascinated and frustrated by sending me the menu without disclosing the name of the establishment. Moi, being a semi-efficient web sleuth, managed to find the matching restaurant to the menu on my first click. I was quite excited as I’d never been to either location (the other one is in downtown TO).

Being treated royally (by Brian and the staff) was wonderful (especially after I’d … er … nagged him about my throne requirements). The booth was very comfortable. The sparkly confetti were … extra shiny. But the best part was that Brian had chosen a place he thought I would enjoy. And I did. I really, really did!

I don’t think I have enough superlatives for describing the quality of the steaks we had. I told the manager that this was the best steak I’d ever had in my life … and that was nothing but the truth. I’ve eaten at Morton’s (a memorable celebration of the fake millennium, aka one year earlier than the real one – for those of us who are purists). I’ve also had many exceptional, often romantic, dinners at Le Trou Normand probably, if I recall correctly, since its opening in 1973. Their filet mignon was wonderful and reasonably priced (which is always a good thing when you want to go out a lot).

But my steak (done rare) from Ruth’s Chris topped them all. It was so tender, I almost didn’t need to use a knife and the meat seemed to separate in my mouth. When I complimented the manager and described the experience, he said it was a feature the chain prided itself on – the suppleness of the beef. And that is the perfect word to describe our steaks.

So Brian had big shoes to fill in trying to recreate my birthday. Who was I to complain, getting two birthdays-in-one?

I thought his plan to marinate the meat in red wine vinegar was brilliant. He wasn’t merely using one acid … but two. I mentioned the fact that the taste, without the mellowing influence of the special butter, reminded me of German cooking. I was thinking specifically about Sauerbraten , a dish that is traditionally made using more economical cuts of meat which do need tenderizing. As Brian’s steaks were of a very good quality, they just needed that little extra touch to enhance their tenderness and flavour.

One of my idiosyncrasies (I’ll preempt Brian, as I’m sure he’ll pipe in with “One of so, so, so many” – Note from Brian “I second that comment ;)”) is that I never finish a steak in a restaurant. It’s not that I don’t want to, especially when the steak is exceptional, but the fact is that even a small filet can be a Lot. Of. Meat. So I usually end up taking at least half of it home to consume cold the next day for breakfast. Remember, my idiosyncrasy . But I also don’t want to disturb meat (through reheating) that was already cooked perfectly to my specifications. So, as I gleefully chomped on cold leftover steak, I just wished I could have had some more of that compound butter. I think I would have heated the butter and then poured it over the cold steak for yet another interesting taste experience. Hmmm. Maybe Brian will make it again, just so I can have leftovers for experimentation, lol! Can you imagine me whining, “But, Brian, it’s for scientific research!” – Note from Brian “Epicurean research is more like it!”

Anyway, both my Birthday and Epilogue (er … Sequel … Part Deux) were marvellous, thanks to my bestest friend in the universe. Brian, I can’t believe we’ve been having adventures (some goofy but none forgettable) for nearly two decades. I still can’t quite grasp that we’re doing this amazing project together which is not only entertaining and informative but also so much fun. Cheers to our third decade together!!! Note from Brian – “I’ll drink to that!”.

Cooking time (duration): 60

Diet (other): High protein

Number of servings (yield): 2

Culinary tradition: USA (General)

My rating: 5 stars: ????? 1 review(s)

Microformatting by hRecipe.

Insight on: Scrambled Eggs

Notes from the Chef’s resident Archaeologist um.. Sidekick (Helenka)

Variations

Review: Gift of Jams and Jellies!

Notes from the Chef’s Sidekick (Helenka)

Variations

Review: Bacon Wrapped Teriyaki Scallops

Notes from the Chef’s Sidekick (Helenka)

Variations

Review: Curried Chicken Salad Sandwich

Notes from the Chef’s Sidekick (Helenka)

Variations

Review: BROILED STEAK, SAUTEED MUSHROOMS AND GARLIC GREEN BEANS

Notes from the Chef’s Sidekick (Helenka)

We Love Playing With Our Food!