Greetings and well wishes my fellow food lovers! I am happy to be able to once again compete in the most fun food flinging competition on the blockchain!
It has been about 6 weeks since we moved out of our house, lived in a rental, and now have somewhat settled in to our new home. What does all that mean? Well, 95% of our stuff has been in storage...knives, pots and pans, plates, cups, silverware, etc...It is very difficult to make any meaningful and flavorful meal without all those things...oh, and all of our spices, didn't have those either. It was a dreadful 6 weeks of ham sandwiches and a lot of take out.
But I'm back now! Let's get after it!
I went down to my new local grocer to see what their selection of meat and fish was. Not too bad, but more pricey than I am used to. I didn't see my favorite cut, Chuck Eye, so I asked the guy in the white coat if he ever got any in. He smiled at me through his mask and said "I got some for ya." He brought out the biggest and thickest Chuck Eyes I have ever seen!!! Hallelujah!!
To add to my excitement, they had a great special on wild caught Salmon which is what the wife wanted, double hallelujah!
So now with some proper pans, knives, and spices, I was ready to christen this new house with our first gourmet meal.
I seasoned the Salmon with honey, salt, pepper, garlic, and Mediterranean Olive Oil. The honey gave it a great sweetness and helped caramelize the outside.
I used what was left of the marinade to coat my steak, and then sprinkled on my usual of salt, pep, and garlic.
Both pans got a slab of butter and a great sear. Prior to heating up the pans, I set my oven to broil at 500 degrees. So after I got both sides of the steak and salmon to my liking, I popped em both in the oven to finish. Wow, I am going to use that method more often. The steak came out absolutely perfect and the salmon was almost just as good. I say almost because I think 500 degrees might be too high for how delicate salmon is. I would do a lower temp next time, but it was still really tasty regardless.
To add on to the great food, I was able to snag a 6 pack of Sierra Nevada's new Wild Little Thing, which is a light sour ale. It is delicious!! Not overly sour by any means and still has a good beer flavor. I will be buying more for sure, it's a great option when you've had too many IPA's.
Bellies full, baby boy down for bed, and time for an after dinner family selfie.
Happy Friday y'all!!! Hive on!