Friends! I am over the moon excited.

Tonight, our beloved kickball started up.

Yes. Kickball.

Like you played in fifth grade.

But with beer.

We played last spring but took a break from organized activities during the busy summer season.

Well autumn is back in action and so is kickball.

And so is this really REALLY great open faced steak sandwich.

You will need…

1 ½ lbs top round or London broil steak (about 2 inches thick)

6 large garlic cloves, 4 finely chopped and 2 whole

3 sprigs rosemary, roughly chopped

½ cup balsamic vinegar

½ cup red wine

½ cup olive oil

2 teaspoons salt

1 teaspoon freshly ground pepper

1 cup rosemary and balsamic onions

8 ¾ inch thick slices of sourdough bread

2 cups arugula

4 tablespoons whole grain mustard

Start by combining the steak, chopped garlic, balsamic, wine, olive oil and pepper in a large Ziploc bag. Pop it in the refrigerater and marinate for a couple hours till overnight.

When you are getting ready for the meal, heat your grill to a hot heat.

After the grill is nice and hot, remove the meat from the marinade and set it on a plate. Season it well with the salt.

Sear the meat over high heat for 5 to 7 minutes. Until it has a really good seer.

Rotate the steak about 45 degrees from its spot on the grill and cook for another 2 to 3 minutes to get a sold grill mark.

Flip the steak and continue to seer the same as the other side.

Move the steak off the direct heat and cook it until it is 125 degrees F in the center. About 15 to 20 minutes.

When the steak is cooked, remove it from the heat and cover it with aluminum foil. Let it rest for 10 minute and then cut it into thin pieces.

While the steak is resting, quickly grill the bread just until it has grill marks on both sides.

Remove the bread from the heat and gently rub the remaining garlic cloves on the crisped bread.

Top the bread with a handful of arugula, mustard to taste, 1 tablespoon of onions and a couple slices of steak.

Love and Beer Floats

Angela  

Balsamic Grilled Steak Sandwiches

1 ½ lbs top round or London broil steak (about 2 inches thick)

6 large garlic cloves, 4 finely chopped and 2 whole

3 sprigs rosemary, roughly chopped

½ cup balsamic vinegar

½ cup red wine

½ cup olive oil

2 teaspoons salt

1 teaspoon freshly ground pepper

1 cup rosemary and balsamic onions

8 ¾ inch thick slices of sourdough bread

2 cups arugula

4 tablespoons whole grain mustard

Start by combining the steak, chopped garlic, balsamic, wine, olive oil and pepper in a large Ziploc bag. Pop it in the refrigerater and marinate for a couple hours till overnight.

When you are getting ready for the meal, heat your grill to a hot heat.

After the grill is nice and hot, remove the meat from the marinade and set it on a plate. Season it well with the salt.

Sear the meat over high heat for 5 to 7 minutes. Until it has a really good seer.

Rotate the steak about 45 degrees from its spot on the grill and cook for another 2 to 3 minutes to get a sold grill mark.

Flip the steak and continue to seer the same as the other side.

Move the steak off the direct heat and cook it until it is 125 degrees F in the center. About 15 to 20 minutes.

When the steak is cooked, remove it from the heat and cover it with aluminum foil. Let it rest for 10 minute and then cut it into thin pieces.

While the steak is resting, quickly grill the bread just until it has grill marks on both sides.

Remove the bread from the heat and gently rub the remaining garlic cloves on the crisped bread.

Top the bread with a handful of arugula, mustard to taste, 1 tablespoon of onions and a couple slices of steak. 

Friends, I don’t know what to do with myself. I can’t remember the time when I was not stressing about making a wedding cake.

I no longer have to spend time researching frosting techniques.

There are no more weekends filled with cake practice runs.

My cake store trips are no more.

Now what?

Playing with my food. That’s what.

And here is one of the fruits of my playing labor.

You will need…

4 pieces sea bass fillets, or other white fish (about 6 ounces each) preferably with skin removed but if you can’t find it without skin that is fine too

4 tablespoons red miso

3 green onions, finely chopped

2 tablespoons ginger, finely minced

2 tablespoons sesame oil

2 tablespoons vegetable oil

2 tablespoons cilantro, roughly chopped

Start by laying out your fish on a plate and patting them dry.

Then, combine the miso, green onions, ginger and sesame oil in a small bowl and whisk them together.

Spread the miso ginger mixture over one side of the fish and put it in the fridge to marinate for 1 to 3 hours.

When the fish has marinated, heat the vegetable oil in a large skillet over medium heat.

After the oil is nice and hot, place the fish in the pan marinated side down.

Sear the fish for about 3 minutes and flip it.

Continue cooking the fish until it is opaque and cooked through.

When the fish is cooked through, remove from the heat and sprinkle with the cilantro and serve.

If your fish has skin still, now would be the time to remove it. Since you have seared the fish well, the skin should just peel off.

If you want to get really fancy, ladle about ½ cup of the shitake miso soup over it and voila!

Love and Beer Floats

Angela

4 pieces sea bass fillets, or other white fish (about 6 ounces each) preferably with skin removed but if you can’t find it without skin that is fine too

4 tablespoons red miso

3 green onions, finely chopped

2 tablespoons ginger, finely minced

2 tablespoons sesame oil

2 tablespoons vegetable oil

2 tablespoons cilantro, roughly chopped

Miso White Fish in Miso Broth

Start by laying out your fish on a plate and patting them dry.

Then, combine the miso, green onions, ginger and sesame oil in a small bowl and whisk them together.

Spread the miso ginger mixture over one side of the fish and put it in the fridge to marinate for 1 to 3 hours.

When the fish has marinated, heat the vegetable oil in a large skillet over medium heat.

After the oil is nice and hot, place the fish in the pan marinated side down.

Sear the fish for about 3 minutes and flip it.

Continue cooking the fish until it is opaque and cooked through.

When the fish is cooked through, remove from the heat and sprinkle with the cilantro and serve.

If your fish has skin still, now would be the time to remove it. Since you have seared the fish well, the skin should just peel off.

If you want to get really fancy, ladle about ½ cup of the shitake miso soup over it and voila!