Dazed and confused? Not me. I’m just Lost in the Cheese Aisle.

Friday, May 15, 2015


Hanger steak with green peppercorn sauce. [Click to embiggen.]

Earlier this week, I had an evening to myself as Dee ran some errands across town.

More often than not, I won’t pay much attention to what I eat when I’m on my own for the night, but Alone Time does allow me to monkey around in the kitchen to my heart’s content.

You’d think I would use the time to prepare the kinds of foods that Dee prefers not to eat. Things like duck, venison, lamb, liver and onions, that sort of stuff. And, yes, on occasion, that is exactly what I will do. But not this time.

Hanger steak - a cut the French call l’onglet, whatever the hell that means - is one of my favorite kinds of beefsteak. It’s not widely available here, but the local Whole Paycheck Foods generally has a few sitting in the meat case on any given day. When I saw them there last Sunday, they had to compete for my attention with a huge beef shank - the kind that looks like it could serve as a Neanderthal’s club, complete with six inches of bare protruding bone. But the shank, glorious as it was, would have to wait, I decided. Hanger steak... that’d be Just The Thing.

You don’t really have to do much to these babies. Salt and pepper ’em, give ’em a light dusting with ground thyme, and then sear ’em in a hot skillet until medium-rare. Then slice ’em up. A twelve-inch slicing knife is my preference, but a straight razor or a Gerber mini-magnum would work just fine.

For extra decoration, I just defrosted some leftover green peppercorn sauce... homemade veal demi-glace, green peppercorns, shallots, red wine reduction... and supplemented it with the wine I used to deglaze the pan. And for the vegetabobble, I roasted some sliced Brussels sprouts along with capers, dried barberries, and diced-up preserved lemon. As Shockheaded Guy might say, those sprouts were taking a ride to Flavortown.

I suppose that to make this a completely Manly Meal, I should have preceded it with a Martini... or at least polished off a bottle of wine with it. But I did not. Instead, I had some soda water, which permitted me the luxury of a manly, yet discreet, postprandial belch.


Randy Rager said...

I love roasted Brussels Sprouts. I just dump a bit of vinaigrette on them after I've trimmed and sliced them, then toss them with diced onions and some form of cured protein (Costco's sliced Black Forest style ham, for instance), then bake.

Capers sound like some studio space I shall have to explore in the near future. Thank you!

Kevin Kim said...

Dammit, for some reason, I'm hungry again.