"The hardest thing to believe about The Fan is not that Robert De Niro is stalking somebody again but that anyone cares that much about a baseball player."Bernie Lincicome
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Autumn Cooking - Great Fall Recipes and Tips
AUTUMN REFLECTIONS By Marybeth Gregg The calendar says it's October, but it's is still warm , which is really confusing because not only has the Halloween 'stuff' been in the stores, but the Christmas decorations are being displayed already. My ...
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An allergy can be described as a malfunction of the immune system, an exaggerated response to certain substances. Your body mistakenly believes that something it has touched, smelled or eaten is harmful to it and your body releases massive amounts of ...
The World's Best Pickles
I knew they were the world's best pickles the moment I tasted one. That first taste took place around 1950, and I've tasted a lot of pickles since, am a pickle hound in fact, but I've never come across anything else as good. They came to us by way of ...
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Ingredients
Romaine Lettuce (head $1.29)
1 pound of steak ($10 per pound)
1 box of colorful pasta ($1.03 Blue's Clues because my inner child sways me at times.)
1 red pepper ($2.62)
Blue Cheese dressing ($2.43)
½ pound block of blue cheese ($3.79 optional ingredient)
*Save money everywhere but in buying the meat. Cheap meat is too tough for this.
Wash and shred lettuce. Put it in the refrigerator so that it remains cold and crispy at serving time.
Then, cook pasta until tender but not downright floppy. We want the pasta to be somewhat cooler, so in this instance, it's okay to rinse it off with cool water a little bit so it no longer steams.
Meanwhile, cut steak into slices and sear with salt and pepper. Do this in a shallow pan and a tablespoon of oil in the pan. As the meat cooks, toss it around a bit. When it starts sticking to the pan, you're done in thirty seconds.
As the steak finishes, wash and half the red pepper. Faux roast a half on an electric range or carefully roast a half on a gas stove so that the outside is dark and toasty. While the pepper can still keep its shape, remove it carefully from the heat and slice lengthwise. It's a lovely and tasty garnish with dramatic flair during cooking!
Assembly for presentation:
Toss the lettuce and cooled pasta together evenly. Now add enough dressing to coat the pasta and lettuce in a toss. Put this tossed mix as a bed on a plate or in a bowl. With clean fingers, crumble some of the wedge of blue cheese. Now place the steak strips on top in no particular pattern. Lightly drizzle with blue cheese dressing (diners can add more to taste). Finally, garnish the top with the most aesthetic strips of red pepper providing remaining slices for your companion.
What you have is a colorful and healthy salad for the human omnivore. Most every need of nutrition is encompassed in this attractive dish that goes well with red wine, water, or even cola for the kiddies.
Bryan Applegate is Online Cooking's Associate Editor and does really cool things with 3d graphics!
About the Author
Bryan Applegate is an Editor at Online Cooking.
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Cardio, Cooking and ChoirNew York TimesOtherwise, Mr. Walcott, 60, devotes his Sundays to exercise (he ran in the New York City Marathon last year), singing in his church choir and cooking. He and his wife, Denise, 61, live in a 1930s brick Tudor in Cambria Heights, the Queens neighborhood ... |
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