Sunday is usually our foodie day and I started out the day searching for some recipes I had seen on the morning news by Chef Mick from Tony's Fine Meats. One thing led to another and before I knew it I was totally engrossed in reading about the No-Knead Bread recipe by Jim Lahey from Sullivan Street Bakery and decided I had to try it even though I am not really a baker. I guess this recipe has been going around for a couple of years and some serious cooks swear by it.
For Sunday though, I decided on a western theme grilled filet mignon, warm potato salad, and cowboy beans.
For an appetizer I decided to try this no-knead flatbread with a pepper jack queso fundido.
I drizzled a little olive oil and a sprinkle of jalapeno salt on the flatbread, baked it on a pizza stone at 450 degree. We got the first one a little crisp, second one turned out golden brown and crisp on the outside with a soft chewy center. The recipe seems to call for 1 1/2 Tablespoons of salt. I took that to be an error and reduced it to about 1 1/2 tsp. That was plenty. I have half of the dough in the frig and will make a couple of grilled pizzas with that later this week.
For the Queso Fundido: I heated about 1 cup white wine (a sauvignon blanc is good) in a double boiler. Stir in one cup shredded natural pepper jack cheese, 1/2 cup mexican cheese blend with cheddar, monterey jack, queso, and asadero, and 1/2 cup mozzerella. You can use whatever cheeses you like, these were just what Ihad on hand. Just be sure they are natural cheese not processed. Stir over low heat until blended and smooth. Transfer to fondue pot or small ramekins and serve with warm flatbread. Serve this with the rest of the wine or any cocktail you like.
The steaks were seasoned with a heavy rub of Spicy Monterey Seasoning Blend and grilled on the Weber over very hot coals, 3 mins /side. Perfection!
My favorite potato salad is this super simple warm version. The flavors are mild and uncomplicated and it goes together quick so it is no more trouble than any average side dish.
Warm Potato Salad: Wash and cut 4 medium unpeeled red potatoes into 1 1/2" chunks. Boil in well salted water until tender, about 10 minutes. Drain and return to pan, let stand on warm burner to dry. This is important, you don't want any excess water on the potatoes to water down the dressing. Add a couple of tablespoons diced red onion, 1/4 cup chopped celery, 1 Tbl dijon mustard, about 1/3 cup mayonnaise to pan. Sprinkle a couple dashes of rice vinegar and a teaspoon of sugar, salt, pepper and a good pinch of dried herbs of choice. Stir to mix, taste for seasoning, adjust if needed.
Cowboy beans: I use almost any variety of canned beans I have on hand for my cowboy beans, but most of the time I use pinto, black bleans and butter beans. Dice and cook a couple of slices of bacon in saucepot until it is beginning to crisp. Add 1/2 cup onion and saute over med low heat. Add 3 cans drained beans, about 1/4 cup barbeque sauce and a couple tablespoons brown sugar, a dash of cayenne pepper and a few dashes of Tobasco or Franks Red Hot sauce, simmer over low for 15 to 30 mins. or until ready to serve. I also add a small handful of chopped nacho slice jalapenos sometimes because I like the extra kick.
Finally, the Irish Stew. This was just very similar to my basic stew recipe. I like to use chuck roast and cut it myself. You can buy the packaged stew meat too, but I like cutting my own so I can trim the fat as I like.
I sprinkle a good scoop of flour over the meat, and then season heavily with garlic pepper blend, salt and pepper. Mix well with your hands. Then place in hot pot with heated oil to brown well over medium high heat. Use your heaviest pot, cast iron is good. Remember if it starts browning too fast or smoking remove from heat and lower the heat before continuing! The floured meat will act as a rioux when you add the liquid, so nice golden brown is good, burnt is not so good.