For some reason, I usually want to cook a big meal on Thursday nights. Maybe it’s the fact that it’s super close to the weekend. Last Thursday, I decided to pick up a couple of dry aged steaks from our neighborhood HEB. When I got home, I soaked them in a marinade made with a few cups of a nice Cabernet Sauvignon, a few dashes or Worchester sauce, a teaspoon of balsamic vinegar, salt, fresh cracked black pepper and a tiny bit of garlic salt. This is my own version of my Dad’s steak recipe. His steaks are my favorite! Then I grilled them on my favorite grill pan until they were medium rare. I added the rest of the red wine marinade into a small sauce pan and boiled it down to a thicker sauce then spooned it across the steak.
I decided to boil some corn on the cob and top with salt, pepper and a tiny bit of olive oil. We don’t have corn on the cob very much, but I was feeling nostalgic and the corn on the cob reminded me of childhood weekends in the hill country.
Along with the steak and corn, I decided to make a little medley of vegetables. I added a little bit of olive oil to a sauté pan and then added some snap peas, kale and shaved brussels sprouts. I sprinkled in some of my favorite garlic vinaigrette for a tangy flavor, added some crushed black pepper and topped with a few shavings of some salty pecorino cheese. Yummy!
Getting home late after a long day, sometimes all I want is a simple pasta. Simple, but delicious, this dish has many dimensions. The saltiness of the pecorino and parmesan contrasts the cracked black pepper and the butter makes it super smooth to taste.
- 6 oz pasta
- 2 tablespoons butter (or olive oil if you prefer)
- 1/3 cup pecorino
- 1/3 cup parmesan
- 1-2 teaspoons fresh cracked black pepper
- Boil 6 oz. of any type of pasta that you prefer in salty water. I prefer angel hair pasta or even capellini, but you can use whatever you prefer. You can adjust this pasta recipe to a smaller portion if you are just making for one person.
- Drain pasta and rinse quickly with cold water. Drop a few teaspoons of butter and let it melt down.
- Using a Microplane, grate a 1/3 cup each fresh parmasean and pecorino. If you only have parmesan, you can just use that as well. Pour into the pasta and toss.
- Add about a teaspoon or two of fresh cracked black pepper and toss. It may seem like a lot, but the pepper adds a lot of flavor and the more, the better!
If you’d like to make this a full meal, you can top it with pretty much anything. In the picture below, I roasted an herb coated pork tenderloin, sliced and served over the pasta and then drizzled a homemade pesto oil over it all. It was so yummy and can be used in so many different ways. Try tossing in some lemon, oil and shrimp!
I like to think of this as an adult version of ramen noodles. Enjoy!