Dinner 12/9/2022

Ribeye steak, baked potato, sauteed asparagus

Friday night was steak night. I had a rather frustrating work day trying to fix an issue with one of our VPNs, so by the end of the day, I was not in the mood for anything challenging to cook. Luckily, I had thought to defrost a steak a couple of days earlier. Say what you will about meat-and-potatoes, but it’s easy and satisfying, and I was in a much better frame of mind after dsinner than I was before dinner.

I have tried many different ways to cook a steak, but lately I am using the method espoused by Sam The Cooking Guy, which is simply to flip the steak every couple of minutes for 8-10 minutes (depending on your desired level of doneness). I like my steak on the red side of medium-rare, so I aim for the lower end of that time. I use a cast iron skillet heated until the first wisps of smoke start to appear. Lightly oil the steak with a little avocado oil, sprinkle with Kosher salt and freshly cracked black pepper. I prefer to have NY strip sirloin, but ribeye was what I had in the freezer. I think ribeye is better on the grill.

Dinner 4/27/22

Sam The Cooking Guy’s American Chop Suey

When I was a little boy, my grandmother used to make “American Chop Suey”, which was basically ground beef, tomato sauce, and pasta. Maybe some chopped onion, but definitely no herbs or spices or anything else. Sometimes the pasta was spaghetti, broken into small pieces, sometimes it was macaroni. Seems like the name “American Chop Suey” is a New England thing, because other people I know in other parts of the country call this same dish “Goulash” or even just “Macaroni and Beef”.

Sam The Cooking Guy, one of the cooking channels I regularly watch on YouTube, recently made his own improved version which he called “Homemade Hamburger Helper”, so I gave it a try and absolutely loved it. The significant change is the addition of Italian sausage meat along with the ground beef. Sam being Sam, though, he also adds onion, garlic, cheese, and a diced poblano pepper, which brought a good bit of peppery heat. Definitely not the bland dish Grammy used to make for me. Sam’s recipe would easily feed 8-10 people, so I cut it in half and ate oe half of that the first night and the other half as a leftover the next night.