It was hard for me to work up the motivation for doing up a “Not Bad” this week. The wife is out of town on business and that means I’m on 100% Daddy Detail. Keeping up with a two-year-old boy is a full-time job, to be sure. I have nothing but mad respect for stay-at-home moms/dads and even more for single parents who have this privilege/challenge. That being said, I found some motivation on Tuesday and I was thinking that I needed to write up a review of the Ravenswood wine that I received a couple weeks back since I”m going to miss out on their “2nd annual Coming Out tattoo party”
So after picking up the boy at daycare, we cruised down to the local market, Oliver’s in Cotati, to see what we could rustle up for dinner. I had a flash of inspiration the moment we walked in the door. Their mushrooms are pretty close to the entrance and I thought to myself, “oh yeah… the wife’s gone, I can cook whatever I want.” And what goes better with sauteed mushrooms than a great big NY Strip Steak? So, I grabbed some veg (fresh green beans) and a nice big NY Steak, since I’d be sharing with the boy.
This dinner is a simple one to prep and cook.
3-4 Red potatoes
2 Tablespoons butter
1/3 Cup cream
In a large pot start heating some salted water. Wash then chop potatoes in quarters add to water. Boil until tender. Strain potatoes and return to pot. Add butter, cream, salt and pepper, mash with hand masher to desired consistency.
12 Oz New York Choice or Prime Steak
Start gas grill and heat to 375 (Medium-High). Salt and pepper steak on both sides (to desired taste) Sear steak on both sides, approximately 3-5 min per side, reduce heat and move steak to indirect heat.
Continue cooking to desired temperature. I went about 15 minutes and ended up with medium/medium-well.
Sauteed Green Beans:
8 – 10 oz Fresh Green Beans
2 oz olive oil
1 Clove garlic
Wash beans and chop off ends, cut beans in half. Finely chop garlic. In a 10″ skillet add beans, garlic, olive oil, salt and pepper. Cook over medium heat covered until beans are tender, but still crisp. Stir frequently.
1 clove of garlic
2 Tablespoons butter
1-2 Oz Dry White Sherry
6-10 button mushrooms
Chop garlic finely, wash mushrooms then slice into thirds (I like thick cut).
In a skillet, heat butter over medium-high heat, until it starts sizzling then put mushrooms in. Cook mushrooms until they begin to brown add garlic and stir. Once garlic starts to brown add sherry and deglaze pan, remove from heat.
I started the potatoes first since they take the longest, this gave me time to prep the rest of the meal. I then started the steak, once the steak is cooking over indirect heat you can start the shrooms and beans, they should finish about the time your meat is ready. As I mentioned my initial motivation for this was the Ravenswood wine. I paired this meal with the 2007 Ravenswood, Sonoma County, Cabernet Franc.
The spicy character of this wine and great acidity really did this meal a great service. The boy loved his steak and green beans, it’s kind of funny though, he really doesn’t care for mashed potatoes… Go figure? Oh and he loved the sauteed mushrooms, I guess we’ll have to start doing those more often, even though “the wife” doesn’t!