I've decided to add a new feature to my blog. Recipe reviews.
Lately, my family has gotten in to the habit of eating the same old thing. And when even the same old thing has failed, we've resorted to eating a lot more take out and frozen foods. Yuck on the stomach and pocket book. I've always liked cooking shows and reading peoples recipe blogs, so I decided it's time to actually make a few of those recipes and get (and give) an honest, no holds barred family review.
Today's recipe came from Everyday Food on PBS produced by Martha Stewart. I'm not normally an MS fan. The foods are generally too frilly and time consuming for my life style, plus most of the ingredients are things my kids wouldn't touch with a 10 foot pole. But Skirt Steak with Brussel Sprouts and Almonds is not one of those meals. It's quick (less than 30 minutes start to table), no fancy ingredients (just 6 to be exact), inexpensive , cooks all in one pan and is one of those meals that you would be proud to serve to company. Hint: toast the almonds in the pan you will use to sear the steak. Toast them over a medium heat, watch closely because they will begin to burn quickly if placed over too high a heat. Remove from pan and then increase the heat to get it ready to sear the steak.
I don't normally like Brussel sprouts, and neither does DD2. But in this dish, cooking the shredded sprouts in the pan drippings gives them a very mellow flavor. The added crunch of the almonds is unexpected and delicious. The nice caramelized coating on the meat locks in a lot of juices. While the recipe calls for cooking the steak 3-5 minutes per side for a rare steak, I seared mine for7 minutes each side to get a medium well piece.
Serve this meal with a nice thick Italian bread on the side. My family gave it 4.5 thumbs up (still couldn't convince Diva that Brussel sprouts will not hurt her...) It will definitely appear in future meal plans around here.
So what recipes have you seen and tried lately? What did you like or dislike about them? Would you make it again? What would you do differently?