I ate the tits out of this during my pregnancy because the doc said I was in desperate need of iron and little Man Otto needed himself some meat. So, my wonderful, hunky, man in the kitchen came up with this recipe and it has been served at many a dinner party and has been eaten by many a hungry, hungry hippo.
Now, I cannot take credit for putting the recipe together. I had Dave write ito down for my friend and blog hero Jodi at Pistols and Popcorn who is with two babies in belly and needs some yummy steak.
So, Jodi this is in your honor and in honor of the beautiful bookends in waiting and I am so sorry it only took me three months to get this recipe from my writer husband, a dude who puts tons of words down on screen every day, to you.
Enjoy!
1 lb of good steak. Rib Eye. Fillet Tail. Top Sirloin if you're a cheap motherfucker.
1 Red Onion cut in half and then across. Thin.
Hot pepper three good shakes or to taste
2 cloves of garlic sliced thin
1/4 chopped parsley
1/2 can tomato paste
1/2 bunch of scallions
1/2 cup white wine or dry vermouth
1 cup of shredded Parmagiano Reggiano
Salt and pepper to taste
chopped chives for garnish
Good crusty bread toasted dark
(optional - sliced mushrooms/peppers)
Cook steak 4 min on each side so it's nice and carmelized. Cool and slice nice and thin
saute onions until carmelized
add garlic to light brown
add sliced steak
add tomato paste and fry it up cook for a few minutes
add wine. Flame it. Cook down
add scallions
Saute for a couple minutes so it looks like a carmelized love fest
Add half the cheese.
Add salt and pepper to taste
put on top of bread
Sprinkle rest of the cheese on each bruschetta
sprinkle with chives
drizzle with EVOO.
Suck that Rachel Ray.
1 comment:
YUM.
You're the best, and your husband the writer? Also the best.
Now, where'd you find that picture of me?
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