The following is an actual conversation between my mom and I (when I was about 20) after another dissatifying display of my less than stellar culinary skills.
… okay, so I was joking (what does my mom have against KD anyway) but miracles of miracles, I did just that! Now don’t get me wrong, I wasn’t LOOKING for that in a husband, it was just a bonus. After all, a girl’s got her priorities – cute butt, nice teeth and if he can cook, bonus. True story.
I jest, I jest, but my hubby really is a good cook. So much so that people are always asking how he makes his recipes. So after denying me my attempts to get him to audition for Food Network casting calls and/or be the talent in a cook book that I’d design, I convinced him to appear on my blog. Presenting Chef Kev! I hope to post these once a week featuring some of the many wonderful meals my +1 has created (lucky, lucky me).
I wasn’t allowed to do this though without the following caveat – “I don’t measure, I just go by taste” so apologies for the lack of measurements but feel free to comment on any of these posts with any specific questions and we’ll get them answered for you!
The menu today features BBQ Teriyaki Mushroom Steak, Roasted Potatoes (with thyme & rosemary) and Asparagus Broccoli Soup (topped with Cheddar and Bacon). Yum-to-the-double-M-meee (aka YUMMY).
BBQ Teriyaki Mushroom Steak
Start by making your own marinade in a bowl using olive oil, dark soy sauce, brown sugar, worcestershire sauce and tangerine fig balsamic (Chef Kev note: regular balsamic along with orange juice or pineapple juice can be substituted for the tangerine fig balsamic)
Trim the fat off some strip loin steak (any steak cut will work though), stab with a fork a few times and place in marinade. Refrigerate for a few hours and let sit at room temperature for one hour (E: why? Chef Kev: because meat always cooks better from room temperate. E: {inside voice} news to me). Flip/turn/coat every half hour in bowl.
Cook 3 to 5 minutes each side on a BBQ grill (depending on thickness of steak and desired doneness).
For the mushrooms, you’ll want to cut your mushrooms into slices, and place into a saucepan with some chopped shallot, a chopped clove of garlic, a bit of butter, maple syrup a splash of soy sauce and balsamic vinegar. Simmer down/reduce in pan. Spoon on to top of steak to serve.
Roasted Potatoes (with thyme & rosemary)
Asparagus Broccoli Soup (topped with cheddar and bacon)
Trim tough ends off of one bundle of asparagus. Cut a few small flours of broccoli – trim the stalks back and use mostly the flower. Steam both.
In a food processor, add one peeled shallot, chicken or veggie stock and 1/3 to 1/2 cup table cream. Add steamed asparagus and broccoli. Add fresh dill (dried will also do), and salt & pepper to taste. Liquify in food processor.
Place your soup back into the pot that you used to steam your veggies and gently simmer for few minutes. Season to taste.
Finish by topping with grated cheddar cheese and crispy home made bacon bits.
E-N-J-O-Y!
So,what do you think of the new Chef Kev feature?
