FEAST! on Gazpacho

26 08 2008

My opinion of gazpacho, for much of my life, was extremely negative. The super-strong flavor that comes from the amalgamation of so many vegetables was just a little too out there for my immature taste buds. But now that I’ve acquired a taste for an array of new flavors, the fresh, crisp taste of this cold Mexican soup is truly delightful, especially on hot summer days when light, cool flavors are best enjoyed.

I’ve only tried this recipe once, but when I brought it to the office for lunch, two people tried it, and they both immdiately asked for the recipe — so I guess I didn’t fuck up my first try too badly. Anyway, here’s my recipe, which is loosely based on one I found in Tastebud Magazine.

Ingredients:

  • 4 fairly large tomatoes
  • 3/4 of a red onion
  • 1 large cucumber
  • 1 yellow pepper
  • 1 green pepper
  • 4 cloves garlic
  • 1 jalapeno
  • 1/4 cup parsley
  • 2 cups tomato juice (regular or spicy — your choice)
  • juice of 1 lemon
  • 2 tbsp red wine vinegar
  • 1.5 tbsp olive oil
  • 2 tbsp honey
  • Salt + Pepper to taste

Directions:

Mince all the solids. Add in the liquids. Stir. Chill. Enjoy.

Oh, and here’s a couple of pics. First, gazpacho my way:

No parmesan

No parmesan.

And Niki’s way:

With parmesan.

With parmesan.

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FEAST! 8.20.08 — The Carnivore Edition

20 08 2008
Mmm Mmm Good.

Mmm Mmm Good.

A wise man once said that if God didn’t intend for us to eat cows, he wouldn’t have made them taste like meat. I tend to take that statement very seriously. That’s why today, I’ll show you how to make a simple yet extremely delicious steak just the way I like it — with almost nothing getting in between my taste buds and glorious USDA Grade A McGonigle’s KC strips. Oh, and along the way we’ll do some simple green beans, too — because all meat and no veggies makes Nick a fat(ter) boy.

The ingredients are simple:

  • Steak*
  • Worcestershire sauce
  • Salt + Pepper
  • Green beans
  • Garlic
  • Olive oil

Now for the prep and cooking (this is the easy part).

Get out your cuts of meat and slather them up with worcestershire sauce. This will give your finished steaks an ever-so-slightly tangy flavor that I can’t live without on my steak. If you want a slightly stronger worcestershire flavor, try marinading the steaks overnight. Delish.

Anyway, once the worcestershire is on, just season with a little cracked pepper. WARNING: Don’t use salt before cooking! It sucks all the moisture right out of the meat, and will leave you with a dry, tough steak. Instead, simply add salt after cooking (if you need salt at all).

Throw your steaks on the grill. Cook until they’re as done as you like them (I’m a medium-rare kind of guy. Seared on the outside with a soft pink center.)

For the beans, simply throw them in a frying pan with a splash of olive oil and some salt and pepper. Cook over medium heat until they start to soften, then throw on a little pecorino romano and serve. Simple, right?

Oh, and in the photos you’ll notice a caprese salad on the side. I made it the night before, so I just threw it on the plate, too.

All in all, prep time for this fine dinner couldn’t have been any more than 20 minutes, and Niki and I ate like Kings (yep, even Niki eats like a dude when steak is for dinner).

*Don’t be afraid of a little fat on your meat. Whether it’s a strip down the edge of your cut or marbled into the meat, a little fat goes a long way toward making a softer, moister and more flavorful steak.