Weekend Recipe: The Wedge Salad

I have been craving a simple wedge salad. Perfect little snack or just the right size to accompany a big Saturday night steak. Get your wedge on tonight! It's super easy for dinner or for a big crowd when you are grilling. Simply cut our old friend iceberg lettuce into wedges, put on a platter, cover, and chill until serving time. To serve, sprinkle with bacon, cheese, chopped tomatoes, scallions, toasted almond slivers or your other toppings. Serve with your favorite dressing or this so-good faux Thousand Island dressing my mom used to make.

For the real bacon bits, take cold bacon and chop it into chunks. Fry over medium heat until crispy and brown. Drain on paper towels.

Faux Thousand Island Dressing

1 cup mayo

1/4 cup ketchup

the yolk of one hard boiled egg

1 tablespoon dill relish

salt and pepper to taste

dash paprika

dash Worcestershire sauce

Mix together well and chill until serving time.

Game Day Grub: Martie's Best Ever "Steakhouse" Steaks with Herb Butter

Instant Replay! I had several requests this week for a good steak recipe and also for a game day recipe for a house full of men. This one can fill the bill---so here's a repeat performance of my Best Ever Steakhouse Steaks with Herb Butter. No grilling and no fire necessary! A good cast iron skillet is very important but any skillet you can put in the oven will work. Have a great weekend!

Martie's Steakhouse Steak

Steak of your choice

Kosher Salt

Fresh cracked pepper

Butter- 2 tablespoons for the skillet and 1/4 cup for the herb butter

Olive oil- about two tablespoons

Fresh finely chopped herbs of your choice--- basil or rosemary both work well-- chives are stronger but also nice. About a tablespoon is all you need but that's up to you if you want more--- add more.

For the herb butter, place 1/4 cup butter at room temp in a small bowl and use a fork to sort of mash and whip it until soft. Add your finely chopped herbs and mix well. Line a small ramekin or bowl with plastic wrap and spoon the butter mixture into it. Wrap the plastic over the butter and chill well. You can unmold this when you are ready to use it.

Get the cut of meat you like. I got a nice thick porterhouse--- but any steak cut will do for this recipe. Also, preheat the oven to 450 degrees. You will have to vary your cooking time based on the degree of doneness you want for your steak.

Let a large cast iron skillet begin to heat over low flame. Add a tablespoon of butter and a tablespoon of good olive oil to the pan and let them melt together. You may need more depending on the size of your pan.

Season both sides of the steak really well with salt and pepper.

When the butter is melted-- it burns easily so watch out---and the pan is hot, put in your steak and sear it well on both sides. Do not pick up the steak or move it around. Let it caramelize on one side before turning it--- about 3 minutes per side depending on the heat and the size of your steak. After you've seared the steak on both sides, carefully move it to your oven. I like my steak medium so I cook it in the oven for about 6 or 7 minutes or until the meat thermometer reaches about 140-145 degrees. Rare is about 120-125 degrees and medium rare about 130-135 degrees. 

After the steak has been in the oven for about 3-4 minutes, open the door and put a large slice of the herb butter on top of the steak-- it will melt down over the steak and add a wonderful flavor during the last minutes of cooking. Serve the remaining herb butter on the side or with the potatoes. Soooo good-- this is my favorite way to cook a steak. And no grilling required.

Wine Suggestion for a BBQ: Argentine Malbec is the "Recession Red"

Malbec grape harvest in Mendoza, ArgentinaWell, New York has caught on and that means bad news for those of us who have loved Malbec for years. According to an article on Bloomberg.com, these wonderful full-bodied, somewhat spicy, and best of all, value-priced red wines are all the rage in NY now that everyone is looking for quality wines at bargain prices. What does that mean for the rest of us? Now that it's so trendy, the prices most certainly will go up! Gee- thanks!!

Argentine Asado: Malbec, grilled meat and chimichurriI like to think of myself as an expert on Argentine wine and food. I've been there over a dozen times and have tried just about every Malbec available. :-) If you haven't tried Malbec, pick some up for your next BBQ. It's wonderful with grilled meat.

Malbec is one of the Bordeaux grape varieties. It is almost always used as a blending grape except in Argentina where it is used by itself. Stay away from spendy Malbecs; you don't have to go there. You can get a very good Argentine Malbec for $12-15! Here are some favorites-- I didn't indicate year, etc since you may have a difficult time finding a specific bottle but these winemakers produce a good bottle and usually, at a good price. Zolo, Catena, Trapiche, Bodega Colome, Norton, Susana Balbo and Hacienda del Plata-- get the 2004 Mendoza Zagal if you can find it.

Read my blog post: Argentine Asado and Chimichurri to get some fresh ideas for your next BBQ.

Father's Day Menu: Steaks, Potatoes & the Wedge

Men are so easy to please. Give them a good steak, potatoes and a cold beer or a glass of red wine and most of them are happy campers. Here's the menu I'm planning for Father's Day. It's simple and delish. In less than one hour,  you're ready to make some man very happy.

Martie's Steakhouse Steak

Steak of your choice

Kosher Salt

Fresh cracked pepper

Butter- 2 tablespoons for the skillet and 1/4 cup for the herb butter

Olive oil- about two tablespoons

Fresh finely chopped herbs of your choice--- basil or rosemary both work well-- chives are stronger but also nice. About a tablespoon is all you need but that's up to you if you want more--- add more.

For the herb butter, place 1/4 cup butter at room temp in a small bowl and use a fork to sort of mash and whip it until soft. Add your finely chopped herbs and mix well. Line a small ramekin or bowl with plastic wrap and spoon the butter mixture into it. Wrap the plastic over the butter and chill well. You can unmold this when you are ready to use it.

Get the cut of meat you like. I got a nice thick porterhouse--- but any steak cut will do for this recipe. Also, preheat the oven to 450 degrees. You will have to vary your cooking time based on the degree of doneness you want for your steak.

Let a large cast iron skillet begin to heat over low flame. Add a tablespoon of butter and a tablespoon of good olive oil to the pan and let them melt together. You may need more depending on the size of your pan.

Season both sides of the steak really well with salt and pepper.

When the butter is melted-- it burns easily so watch out---and the pan is hot, put in your steak and sear it well on both sides. Do not pick up the steak or move it around. Let it caramelize on one side before turning it--- about 3 minutes per side depending on the heat and the size of your steak. After you've seared the steak on both sides, carefully move it to your oven. I like my steak medium so I cook it in the oven for about 6 or 7 minutes or until the meat thermometer reaches about 140-145 degrees. Rare is about 120-125 degrees and medium rare about 130-135 degrees. 

After the steak has been in the oven for about 3-4 minutes, open the door and put a large slice of the herb butter on top of the steak-- it will melt down over the steak and add a wonderful flavor during the last minutes of cooking. Serve the remaining herb butter on the side or with the potatoes. Soooo good-- this is my favorite way to cook a steak. And no grilling required.

To round out the menu, serve your man's favorite potatoes and a salad wedge. 

For the wedge-- cut our old friend iceberg lettuce into equal size wedges. Chill until serving time. Sprinkle with bacon, cheese, toasted almond slivers or your favorite toppings. Serve with this delish faux-thousand island dressing my mom used to make.

1 cup mayo

1/4 cup ketchup

the yolk of one hard boiled egg

1 tablespoon dill relish or to taste

salt and pepper to taste

Mix together well and chill until serving time.

This easy to make, easy to love menu will soon become your go-to favorite for the men in your life! Happy Father's Day to all the dads out there and a special shout out to the men who step up and act like a dad for a kid who needs one.