Pepperoni Grilled Cheese Sandwich on Rye

I have been wanting to create a photo recipe for some time where written explanations are completely unneeded.  I think that is a creative way to share a recipe if you have good photos.  Fortunately, MegaPxls was able to deliver high quality photos that capture what I have in mind.

 

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Kale and Black Bean Fajita Soup

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Today has been rainy and dreary which has always been good days for soup. I really didn’t know what I wanted to do, but I had black beans and skirt steak. I wanted to add some color, so I bought some kale and corn at the store.

Add some spices to give it a Mexican flair, and you have a hearty meal.

3/4 pound skirt steak
Olive oil
Fresh cracked black pepper
Tony Chachere’s
Chili powder
1 12 ounce package mirepoix
2 tablespoons minced garlic
2 cups kale, chopped
2 ears raw sweet corn, kernels removed
1 Serrano pepper
1 cup Chardonnay
1 teaspoon beef base
1 28 ounce can crushed tomatoes
4 cups water
3 tablespoons chili powder
1 teaspoon Italian seasoning (I was out of oregano)
1 1/2 teaspoon paprika
1/4 teaspoon white pepper
1/8 teaspoon dried thyme
2 teaspoons cumin powder
1/4 pound black beans, cooked

Pat steak dry and rub with oil, pepper, Tony Chachere’s, and chili powder.

Sear steak in hot cast iron Dutch oven.
Remove steak and set aside for later.

Add mirepoix garlic and sauté until onions are translucent.

Add kale, corn and Serrano pepper. Sauté until kale is wilted.

Add wine and reduce.

Add beef base, crushed tomatoes, water, chili powder, Italian seasoning (or oregano), paprika, thyme, cumin, and black beans.

Cover and simmer 45 minutes to an hour.

Cut steak against the grain into strips and add to soup or top each individual bowl.

Season to taste and eat with flour tortillas or cornbread.

Remoulade Sauce

Photo courtesy of Stacy Crumpley.
Photos courtesy of Stacy Crumpley.

I’m a big fan of remoulade sauce. It seems that you have a good chance of getting remoulade accompanying anything that is labeled as ‘cajun’ in a restaurant. Have you ever had fried alligator with a nice remoulade? No? Then you haven’t lived. I made this specifically to make a meatloaf sandwich. It was delicious. This recipe is adapted from Serious Eats. I followed the recipe pretty closely (which is rare), and I was pleased with the results. It tasted nothing like remoulade I’ve ever had, and it had a nice bite. I just wish I had horseradish to really punch it up.

Ingredients:

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon finely chopped flat leaf parsley

1 tablespoon Tabasco sauce

2 teaspoons whole grain mustard

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon paprika

2 Mezzetta Garlic & Dill Peperoncini peppers, minced

1 tablespoon Mezzetta sundried tomatoes in olive oil, minced

1 dash cayenne pepper

Method:

Combine ingredients and let rest in the refrigerator for an hour so the flavors can blend. IMG_5292-2

Not Coming Back

CC image courtesy of Kevin Dooley on Flickr.
CC image courtesy of Kevin Dooley on Flickr.

It takes about seven months to reach Mars. Assuming that there would be no coming back because of logistical concerns, I would have to assume I was part of a third world space program. Perhaps North Korea.

For me to be a part of a slipshod program, I would have fallen victim to something insidious. Perhaps kidney thieves (who moonlight as astronauts) kidnapped me.

Maybe the whole plan was to take me along as an organ donor. Have you heard what kidneys go for on Phobos? Astronomical.

It’s not as if we were visiting the Oort cloud. Not returning from Mars is like stopping at Circle K and vanishing. Nothing good ever comes from those scenarios.

I wonder what my captors have in store for me. They must be my captors, because I would have chosen comrades who know how to return from such a short trip.

In this prison, I can only think about home. The room is cramped with a small window. All I can see is the black void.

Written in response to the Daily Post’s daily prompt.