A long time ago, in a place far, far away, I was married for a very short time.
My first inkling that the union was doomed was when we had a fight about me putting rice in the meatballs (known as Porcupine Balls – very good, actually, I should make them sometime).
It seems he didn't like rice.
It seems he neglected to tell me that.
No one in my family ever complained about food. My mother maintained an 'I cooked it; you will eat it' discipline.
Except for two memorable incidents, involving sauerkraut and buckwheat pancakes, I did.
My father, unfailingly, complimented her on whatever she served.
I thought that was how it worked.
The fact that, not only did he refuse to eat it, he had the audacity to attempt to correct my efforts in the kitchen did not bode well for our future.
A few months later, it was summer.
Two things happened that sealed the speedy demise of our marriage.
We were invited to a pool party.
I bought a new swimsuit… The kind of swimsuit a 23-year-old in great shape would buy – in other words, it was skimpy. (No, I do not still have it – nor would I wear it if I did….).
He forbade me to wear it.
I, of course, laughed.
I mean, really….. forbid?!?!?!?
I reminded him that there was no 'obey' in our marriage vows…. For either of us.
A minor disagreement ensued.
I wore the swimsuit.
Now that I think on it…. I probably had more fun at that pool party than he did. Hmmmmm…..
He liked steak on the barbecue grill.
We couldn't afford to eat steak.
He solved the problem by buying steak for him and a chicken breast for me.
Need I say more?
The end of summer coincided with the end of 'us'.
Ever since, I have considered steak, done over charcoal, to be the ultimate summer meal.
This husband and I will, occasionally, disagree on the cut of the steak; a problem easily (and amicably) solved by each choosing our favorite.
My favorite is tenderloin – filet mignon.
They don't need to be big, just tender, juicy and perfectly done – medium rare, please.
2 6oz (175gr) filet mignon steaks (tournedos)
2 – 4 strips bacon optional
4oz (125gr) mushrooms
1 tbs butter
1 tbs Worcestershire Sauce
1 tbs olive oil
1 tbs Worcestershire Sauce
1 tbs ketchup
1/2 tsp dried oregano
1/2 tsp chili powder
1/2 tsp garlic powder
Wrap bacon around steaks (if using) and secure with toothpicks or kitchen string. Mix Worcestershire sauce, oil, ketchup, oregano, chili, garlic and brush on steaks. Set aside.
Clean mushrooms and thickly slice. Heat butter and Worcestershire in medium nonstick skillet over medium heat. Add mushrooms and sauté, stirring frequently, until they are dark and glazed, about 10 minutes. You may have to turn the heat down a bit after 7 or 8 minutes. Set aside and partially cover to keep warm.
Cook steaks on barbecue grill until done to your liking. We'll cook ours about 3 minutes per side for medium rare, 4 – 5 minutes per side for medium, but it depends on ….thickness of steak, heat of grill, etc. Put a steak on each plate, spoon mushrooms on the side and serve.
Note: Could be done under the broiler (grill) for about the same time.
In addition to this, for the week of July 15 we have Grilled Lemon Shrimp, Polenta Salad, Barbecued Chicken, American Potato Salad, Cucumber Salad, Chicken Caesar….
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