After a rough soccer game today (85F) I was feeling a bit peckish and probably should have eaten something before going to the store ... however the nice folks who compute the bottom line for Whole Foods & Martin's will be ok with it.
We started the night with a couple of starters (to go with our Martinis): Whole Foods crab & wasabi balls and a cheese & bacon plate. I used a couple of pieces of Whole Foods Habanero & Green Chili bacon and served it with Cowgirl Creamery's St. Pat cheese & black pepper cheddar.
For dinner I went with grilled Dry Aged NY Strip, roasted Brussels sprouts, white beans & salad.
One of the important things about cooking steaks is not trying to get cute with a whole bunch of seasonings but instead just putting on the tuxedo. By that I mean white and black ... salt and pepper. Don't be afraid ... go ahead and get a good bit on there, it will crisp up a bit while cooking and help give you a little crunch on the steaks.
For the white beans, I made a derivative of one of Shell's favorites ...
Great Northern Beans with bacon & shiitake mushrooms
1 14.5 oz can Great Northern Beans (Bush's brand)
1 piece habanero & green chili bacon
8 medium/large Shiitake mushrooms (rough chopped)
4 oz Chicken stock (Kitchen Basics, no salt)
I started by pouring the beans (juice included) into a saucepan and putting on medium heat. At the same time I put the bacon in a saute pan on medium heat. Once the bacon began to cook and let off some grease, I added the mushrooms. At the same time, I added the Chicken Stock to the beans.
Once the mushrooms were cooked, I added to the beans and reduced the heat to medium low. Continue cooking and stirring until the beans have cooked off all of the juice and created a thick sauce. Enjoy.
yummy!!
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