Brent's Food Blog

mmmmm foooood…..

Archive for January 2010

Marinated Beef Roast, Chop House style

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Warning: I am not attempting to imitate the famed “Chop House Roast”… if there is one.

While I sit here consuming another wonderful meal, I wonder how it could be better.  Other than having scantily-clad beautiful women feed me while gently fanning me with giant palm leaves, I think this roast would be better served on a sandwich or panini.  The meat is very flavorful, but a little tough. That may be a cause of the cut of meat or the temperature it was cooked at though.  Either way it quickly making it’s way into my belly.

Juicy Beef Roast w/ Red Trolley

Alongside the roast is a heaping pile of steamed broccoli and a spring salad with caesar dressing. Pretty simple meal overall.  Was ridiculously easy to prepare and make.  I stuffed the sliced garlic into the roast and slathered the beef in the marinade yesterday before bed and let it marinade for almost 24 hours.  When I got home after work today, fired up the ‘ol danger-oven (no singed arm hairs this time) to 400° and tossed that sucker in there on a cookie sheet to burn.  Turned it once after about 20 minutes, started the broccoli and opened my beer. Mmmmm beer.

Other suggestions for this meal:  Baked or mashed potatoes, risotto, rice, braaaaaaiiiiiiiinnnnnnns.

I’m also going to start including an approximated ingredient list or recipe should you wish to duplicate my perfection deliciousness. I was also told by some “birthday book” that I should get over my arrogance. To that I say: eat this semi-delicious meal. 😀

What you need:

  • 1lb beef roast
  • ~1 cup marinade (I used “Chop House style” marinade – Ralphs brand)
  • 2 garlic cloves thinly sliced
  • 1/4 onion chopped
  • broccoli & dressing
  • salad

Serves 2, add rice or beans or another side to serve 3.

Estimated total meal cost:  12$


Written by Brent

January 13, 2010 at 2:36 pm

Posted in Main Course, Red Meat

cheesy-chicken goodness

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Chicken Quesadilla with sauteed onions. Topped with Spicy Pepper Hummus from the Hillcrest Farmer’s market. This dish seems to be missing the refried beans I had intended to put in, but it turned out great anyway. The hummus really made it. A little bit of spice make a world of difference. Plus, who doesn’t like amazing hummus?! Served with a glass of Red Truck wine (vintage 2007, ohhhh yeahhhh).

I had also intended on making a side salad with this but I was too ravenous from working all day to think about opening the bagged salad in my fridge, dousing it with one of the bazillion style of dressing from the fridge, finding a fork and devouring. Damn. I guess I should’ve done that. Oh well, the chicken’s healthy right?

–How I prepared this feast–
1 chicken breast
1/4 onion chopped kinda small
Butter to sautee awesome flavor
Hummus of some variety
~1cup cheese (or enough to keep the tortillas stuck together)
Takes about 20 mins and makes 2 quesadillas.

Sauteed 1/4 onion in butter until translucent, remove from heat, set aside. Drink wine. Cut chicken into small thin chinks/strips while onions cook. Sautee cutlets in same pan, adding fresh ground pepper as desired. While chicken cooks, eat some of that fantastic hummus with a soft pita. Remove chicken from pan & set aside. Now we assemble the quesadilla: tortilla + cheese + chicken + cheese + onion + cheese + tortilla. Flip after cheese has started to melt on both sides. May need to add a bit of butter after making the first quesadilla.


Written by Brent

January 9, 2010 at 3:18 am

Posted in Main Course, Side Dish, Uncategorized

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Let proof of the scrumptious meals begin!

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Steak? Baked Beans & Chipotle Risotto

This was a dinner I made a couple weeks ago I randomly decided to take a picture of.  That night I thought it might be fun to record my adventures for some sort of posterity when I become old and famous from a cooking blog. HA!

So, without further ado, I believe what we have here is a Rib-Eye Steak pan fried in sauteed garlic & thyme alongside a heap of baked beans (canned goodness in your mouth) and a spoonful of Chipotle Risotto.

I typically pat the meat with a dry rub of salt, pepper, thyme, and a mixture of the “I’m feeling lucky!” button from the spice cabinet. Possibilities may include cumin, creole spice, sweetened cinnamon clumps, Aleppo pepper.

I’ve been making risotto for some time now and I’ve experimented a decent amount, however I have two favorites so far:  Cubed Cheese Risotto and Chipotle Risotto.  The chipotle flavor comes from a couple dashes of Smoked Chipotle Tabasco sauce near the end of the cooking.  Be sure to add a myriad of other spices to the broth as you pour in!

Served with a chillaxed Red Stripe.

Pictures will continue to be included in future posts per the temperament of my BlackBerry’s camera.

Written by Brent

January 6, 2010 at 9:08 am

Posted in Red Meat, Risotto

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