Man, that title is a mouthful. Rightfully so. This dish is big, rich, in your face… and SO delicious. Ben always makes fun of me for my “dinner-lunches” (a lunch that should be eaten for dinner). If you can have breakfast for dinner, you can have dinner for lunch!
Sometimes my wandering mind actually provides me with great ideas. The other day I was thinking about sandwiches and had an epiphony; garlic bread as the base of the sandwich. Boom. Why didn’t I think of this earlier? What is not to love about adding the deliciousness of garlic bread to a sandwich. I think I should get my food truck up and running asap before my genius ideas get stolen! 😉
The day has finally come! I have been waiting to throw my Foodbuzz 24×24 party all month and it finally happened. The 24×24 is a special event where Foodbuzz picks 24 featured publishers to throw 24 over-the-top dinner parties in the same 24 hour period. My themed party was called Hot Summer Daze.
At my Foodbuzz 24×24 party, I made a tri-tip for the entree. The tri-tip marinade was made of tequila, soy sauce, olive oil, cilantro and much more. Marinating it for a whole day made it nice and juicy for my guests. With this, I made an avocado cream sauce to serve over the top. I had seen a recipe for this type of thing earlier on For the Love of Cooking and was waiting for my chance to make it. It is similar to guacamole, but I added sour cream along with red wine vinegar to make it into more of a sauce.
I feel the need to start this post by saying that this was supposed to be a recipe for Mexican Posole. Of course, I had a bit of trouble with the one ingredient needed to make an actual posole- the hominy. I have heard many people say that they usually used canned hominy, but I decided to use dry hominy since that was what was in the pantry. Recalling my artichoke disaster, I am noticing a trend that apparently canned food works better for a lot of things. Luckily, I had a feeling the dry hominy would take a long time to cook and decided to cook it separately, rather than cooking it in the stew. I must have refilled the pot with water at least four times, but the hominy still wasn’t getting soft. I don’t know what I did wrong, but I had to improvise from there. I decided that white kidney beans would be a good substitute for the hominy, since they kind of have a similar texture.
My roommate recently went to visit her brother in Switzerland. While she was there she ventured over to Italy and was nice enough to get me an authentic Italian cook book. To thank her for the cook book, I told her I would cook her a recipe out of it. I spent hours reading over all of the unique Italian recipes. Eventually, we decided on Falsomagro.
I had never even heard of Falsomagro before seeing it in this book. Vegetarians beware… Falsomagro is a protein loaded Italian meat dinner from Sicily. It is a large flank steak filled with bacon, Italian sausage, eggs and cheese, then rolled up and slow cooked. I am 100% a meat eater, so I was pretty excited about packing as many proteins as possible into a big hunk of beef. I was a bit worried about cooking the meat for so long; I thought it was going to end up over-cooked, but it ended up being surprisingly tender! This is a great meal for a dinner party; it serves a lot of people and is very filling. I served my Falsomagro with parmesan roasted asparagus and potatoes.
This weeks Throwback recipe includes a very important staple in cooking- a basic brown sauce. A basic brown sauce is the base for many different gravies and other sauces. Once you are able to make a basic brown sauce, you will open all sorts of new doors for sauces. For me, this was a very exciting thing (like I tell you constantly, I am obsessed with sauces).
The green peppercorn sauce is great for steaks and simple enough to whip up on a weeknight. Looking back I am laughing at this meal… I ate every single peppercorn in my sauce and ended the dinner with my mouth on fire. Even with that, this was a delicious recipe!