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Posts Tagged ‘Tomato’

Steak Pizzaiola

In Beef on June 10, 2010 at 8:22 am
steak pizzaiola

Slow down and chew, for goodness sake!

Ooooohh yeeeeaaahhhh….. This is a godless, hedonistic feast for the glutton in all of us. Steak smothered in tomato sauce and mozzarella cheese, broiled to golden, bubbly perfection. How can you resist? It’s all the homey yumminess of lasagna with a good bit of red meat thrown in to satisfy the flesh craving. Love, love, love this dish!

Mr. Gorilla was taste-gasmic, as it is the trifecta of masculine culinary dreams. And you know what? It’s so easy to prepare, there’s no reason why you can’t eat it all the time. Well, actually, I can think of several. They’re called fat, calories, and cholesterol. But health issues aside, this dish is so delicious, and produces very impressive results with minimal effort. Try it with me…

Steak Pizzaiola


8 thin-sliced steaks, whatever cut you like

4 cups tomato sauce (your favorite. one with a bit of a peppery kick is great here)

6 ounces fresh mozzarella, sliced thick (fresh is best here. the processed kind won’t bubble as nicely)


Heat a tablespoon of olive oil over medium-high heat, and brown the steaks quickly – about 30 seconds each side. You don’t want them cooked through, or they will be tough.

In an 8×8 baking dish (or a cake pan), pour enough sauce in to cover the bottom. Add four steaks in a single layer.

Add more sauce to cover the steaks. Be generous – we want this as sloppy as possible.

Layer the other four steaks on top, and cover with the remaining sauce.

Layer the sliced mozz on top, evenly spaced. Aim to cover the top of the steaks entirely if you can.

Pop that baby under the broiler until the cheese is bubbly like a good pizza, about 7 minutes, depending upon the thickness of your slices. Top with oregano if you wish.

Serve with a good, crusty bread, making sure everyone gets some cheese. Really. If someone doesn’t get cheese, they’ll be bitchy all through dinner. In fact, make sure everyone gets the same amount of cheese, to avoid petty bickering.

Keep bleach handy, because there will be stained shirts.


Shrimp and Egg Stir-Fry

In Eggs, Seafood on January 25, 2010 at 6:00 pm

A lighter take on stir-fry. Very good, I promise!

I so love it when someone with intimate knowledge of a cuisine takes a signature dish and does something unexpected. I mean, don’t get me wrong – I love a good stir-fry (it’s that versatility thing again) – but I think we non-Asians tend to screw it all up with our too-sweet sauces and our over-abundance of meat in every dish. There is such a thing as a western palate, and we miss out on a lot of good cuisine if we keep tweaking recipes to make them more familiar.

All I’m saying is that any foodie worth his or her salt should be accustomed to stepping out of his or her comfort zone and trying new things. Taste foods you’ve never heard of. Experiment with dishes from your own culture and see what new and exciting things you can come up with. It doesn’t hurt, I swear! Well, sometimes it might. I’ve heard of people eating live scorpions. Ouch.

Boredom is death to passion of any kind. Food is my passion, therefore I take culinary risks (sometimes ill-advised). Occasionally I have to pay the price, but no matter how the dish turns out, I always learn something.

This brings me to today’s dish – Shrimp and Egg Stir-Fry. I found it while browsing food blogs, on Wandering Chopsticks. What a name, huh? I think it’s adorable, and so is this blog. The recipe itself is very quick and easy, without any unusual ingredients, so it’s a good backup to have for nights where you don’t feel like cooking.

The dish really does taste like comfort food! And I love comfort food, especially when it’s so healthy. The recipe is so perfect I didn’t change a thing, so instead of rewriting it here, I’ll just refer you to the above link. I do have a couple of comments though:

Look at these tomatoes! Not bad for January, huh?

First of all, when she says to cut the tomatoes into big chunks, she means BIG CHUNKS! As in, quarter them lengthwise. With all the simmering, I don’t think a dice would hold up in this dish. And you definitely want big chunks of tomato in the finished product, because they simmer so beautifully and turn all sweet and perfect. You wouldn’t want to miss out on that, would you? And use Roma tomatoes if you can – regular ones have too much liquid, and I think it would flood out the dish.

Secondly, she says that you can add a dash of salt and sugar if you want to. Definitely add the salt, because it brings out the awesomeness of the tomatoes. The sugar I think you could skip because between the tomato, shrimp, and egg, there’s plenty of natural sweetness already there. Might as well save calories where you can, right?

Lastly, it really does save time if you scramble the eggs while the tomatoes are simmering. You’ll have plenty of time, I promise. Yes, I know, it means you’ll have to wash two pans, but that’s what dishwashers are for, right? And lacking a dishwasher, that’s what kids are for right? If you don’t have a dishwasher or kids, I’m sure the dog would be happy to assist in the matter. What? No dog? Oh, just wash the stupid pans!

And Now For Something Completely Different…

This is my puppy, and my ugly kitchen floor.

I’d like to introduce you all to my kitchen assistant, Penny. I can’t believe I’ve been so remiss as to not have done so before! Any time I’m in the kitchen, she dutifully takes up her post between my feet. She is responsible for keeping the floor free of food, and catching anything that might drop. She is also instrumental in the pre-cleaning of dishes before they go into the dishwasher.

All things considered, she’s an invaluable assistant.

Alrighty, kids! I’ll be back tomorrow with a great chicken recipe! Until then, keep eating!