+1. Do I see roasted pepper and corn in the mix?
With that said, it was awesome and I will definitely do it again. Thanks for sharing this.
Next up: probably Jim's pasta and Lucretia's chocolate cake for my daughter's birthday. And once I can find good fingerlings at the farmers' markets I will try kynfe's rec on Pommes Boulangere from Coliccio.
hanger steak with agrodolce sauce. Got this from a TV show "The Best Thing I Ever Ate." It's from Fig restaurant in SC and the recipe wasn't specific. I emailed Fig with what I thought it was and they said it wasn't on the menu at the moment (nice way of saying "We're not giving you the recipe") but what I had was about right.
Last night the 12 year-old daughter of our friends asked us to "Make that steak thing again when we come to your house." She remembered it from a year ago.
Mire poix of carrots, onions and garlic
Reduce and strain
I've made this about 10 times, always to rave reviews. Approximates:
4-5 garlic cloves
1 cup beef stock (they recommend using steak trimmings, but unless you're making a lot of hanger steaks, there isn't much to trim off each one)
1/2 cup veal stock
1/2 cup balsamic
1/2 cup saba (it's a PITA to find and can be expensive. On a few occasions I substituted a pound of white grapes, crushed them, boiled them down to 1/2 cup)
2 tbs tomato paste
Aromatics: several sprigs of rosemary and thyme or whatever you like. Lately I've added juniper berries
My goto meal if i'm having a shite day is a Sous vide 2" thick rib eye steak. 132F for 8 hours, seasoned with S&P, butter, a shake of garlic powder, spring of greek oregano. Seared off on a charcoal grill or a stupid hot cast iron pan. Once maillard skin appears, rub with a piece of garlic. Rest steak on cooling rack.
Strain steak bag juice with double layer of cheese cloth or chinois, make a pan sauce with steak fond. I like red wine, steak bag juice, lemon or good white wine vinegar, butter and s&p.
Serve steak with some roasted veg, some kind of mash or wilted greens. I like the steak on some wilted fresh spinach or pea shoots/spinach salad with a tart lemon and dijon vinaigrette, chevre or shaved hard cheese, and some kind of toasted nuts.
A fresh horse raddish dip is killer with the steak as well. Grated fresh horse raddish (more or less depending on how spicy you like it), 1:1 mayo and 14% MF sour cream, squeeze of lime, S&P.
Needless to say, we don't go out to restaurants for steak.