Slats Night: Steaks

Steaks

As Necessary Butter for Skillet 1/2 lb Sirloin Steak (two of them for four people) To Taste Salt and Pepper 1/4 tsp Ground Mustard From: Slats

-Lightly coat a seasoned cast iron skillet with butter and heat it in the oven at 500F. Let it remain in the oven while you prepare the steaks. -Season the steaks with salt and pepper to taste, on both sides. -Sprinkle both sides with the ground mustard -Place the steaks on the skillet, and set the oven to broil. - Cook for about 3 minutes a side. - Remove steaks and allow them to rest for ten minutes on the skillet

French fries ( for steak)

4 Idaho Potatoes To Taste Seasoned Salt To Taste Olive Oil From: Slats

- Cut Potatoes into a shape resembling a french fry. - Lay them out on a large cookie sheet and spray with olive oil and sprinkle with seasoned salt - Bake them in the oven at 500F (while the skillet is heating from making the steaks) - Continue to cook them on the bottom rack while the steaks broil on the top rack. - When the steaks are removed to rest, continue cooking the potatoes until they look golden brown. You can switch the oven from broil to 500F baking. -If the potatoes are not golden brown by the time the steaks are ready to serve, set them right under the broiler to help them along.

Ravioli

Ravioli: 2-21-2011

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Yields: 52 ravioli

Prep Time: hours

Cook Time: minutes

Original Recipe Source : Mashup of things in On Cooking, Volume 3

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Suggested Hardware:

Rolling pin Pot Whisk

Floured surface Bowl

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Ingredients

1/3 of Pasta Dough Recipe, prepared. Ricotta, prepared from recipe Green onion, finely chopped Garlic Olive oil, for sauteing

1/2 block Cream Cheese ½ c Half and Half Butter, for brushing Parmesan

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1. Prepare Ricotta in advance
2. Prepare Pasta Dough as directed
3. Saute Green Onion and Garlic, until the Green Onion is softened
4. Fold cream cheese into Ricotta
5. Stir Green Onion into Cream Cheese and Ricotta mixture
6. Add half and half, whisk until a fluffy but textured mixture forms
7. Set a large amount of water to boil in a big pot.
8. Roll out dough into suitable shape (for me this shape was what would fit across the Perogi maker) fairly thin. I used 1/8th of the ravioli dough for each set of 6.
9. Fill with mixture, and seal
10. Place ravioli in boiling water and cook until they begin to float.
11. Serve brushed with butter and sprinkled with parmesan, or in marinara.

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Special Notes

Make sure you have a LOT of time for this.

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Pizza Sauce: Slats

Pizza Sauce (Slats)

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Yields: 24 ounces

Prep Time:

Cook Time:

Original Recipe Source : By the seat of his pants.

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Suggested Hardware:

Sauce Pan Spoon

Knife Cutting Board

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Ingredients

1 Medium Onion, Minced 2 Tablespoons Minced Garlic Robust Red Wine (4 ounces) 15 ounce can Tomato Sauce 6 ounces of tomato paste About a tablespoon of sugar

Tablespoon Olive Oil Equal Portions, Parsley, Oregano, Basil ½ Teaspoon Crushed Red Pepper Salt to taste

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1. Onion, Garlic, Parsley, Oregano, Basil, Red Pepper: Sauteed in the Olive Oil until browned, and the pan is getting some browning.
2. Deglaze with 4 ounces of tart red wine
3. Allow to cook down for about three minutes.
4. Add Tomato Sauce, then stir in Tomato Paste
5. Add Sugar, less if wine is sweeter.
6. Salt to taste, adjust seasonings to taste
7. Simmer until dough is ready, ready to top pizza.

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Special Notes

• Merlot, Cabernet have worked well. Fetzer Merlot made a great flavor profile. Cheap Carlos Rossi Burgundy worked as well.

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