What's for supper tonight?

I feel like that could be a double entendre

 

The correct spelling would have to be grille, I believe.

 

Had a nice Subway meatball sub for lunch, but seeing as how I have no microwave at the new apartment right now, I look forward to some bologna sammiches when I get home.

Microwave will be mine on Friday.

(and for those of who who are saying why don't you cook on the stove, well most of my pots/pans/plates/forks/knives/spoons are currently in storage and I need help getting all of it out, which probably wont' happen until Saturday.)

 

What type of sauce was it? Did it have any shallots or mushrooms? Was it a white sauce or red sauce? Most filets come with (and all I prepare) some type of sauce, but it certainly shouldn't have been gravy-like, by any means.

 

Y'all can talk shit about the A1 marinade, but damn, that steak tasted great tonight.

 

That wasn't steak you tasted, man. It was A1.

 

I have a book, "On Food and Cooking/The Science and Lore of the Kitchen," that explains what happens, scientifically, to food when we cook it, salt it, etc. A lot of it is over my head, but what the author, Harold McGee, says about marinades is interesting to those who like a good steak:

The problem with tenderizers, however, is that only the surface of the meat is fully exposed to the enzyme, so that it can get mushy on the outside while the interior remains unaffected. ... The enzyme itself, because it digests protein, will lower the water-holding capacity of the meat, and so increases fluid loss."

 

Tonight's special:

Grilled amberjack with lemon-herb marinade

Three thick-ass amberjack steaks
Juice of a lemon
1/4 or so cup of good olive oil
1 palmfull of chopped baby dill and parsley
Enough salt and pepper
A little sugar

Put all the ingredients in the food processor and make mush. Rub it on steaks. Let stand. Grill to medium rare.

On the side: Yellow rice, steamed carrots and crossiant (sp?) rolls.

 

UPDATE:

We went out for my daughter's 1st birthday tonight. We opted for a great little Italian place. After having the frozen dinner version last night, I tried some made-from-scratch stuffed eggplant tonight. It was awesome. It reminded me a lot of chile rellenos (sp?). But it was really stuffed, far too much cheese for it to be healthy. And it didn't help that the side of broccoli I ordered was literally soaked in butter. My wife always laughs when she watches the cooking shows. These chefs really use a lot of butter and olive oil, far more than what would be considered healthy. I actually felt a little foolish a few months ago because I thought olive oil was super-healthy. As it turns out, it is, sort of. But it also happens to pack lots of calories. A tablespoon is 120 calories, and I was using two tablespoons on a baked potato. So I was eating 240 calories just in olive oil. I felt like a fool, but it's exactly the way Emeril and that ilk do it.

 

Food is a wicked game.

 

That's the way I do it, but I exercise pretty hard pretty often.