Caveman (Cavewoman!) Steaks with Poblano Stir-Fry

These juicy steaks with a crisp, flavorful crust were grilled directly on the coals! That's right...I heated up natural hardwood briquettes and placed them evenly in a clean grill and didn't put the rack back! When they were very hot, I threw a Porterhouse steak (seasoned with salt and pepper only) on the coals. In the picture, the Porterhouse is the lighter-colored steak on the left. I grilled it for 5 minutes on the first side and 3 minutes on the other. The steak came right off the coals except for one piece of hardwood that I just shook off back into the grill. The other two steaks are bone-in Ribeye Saratoga cuts. For some reason these two came out way better than the Porterhouse. I think the coals were a little hotter by then but I also think the meat was better quality - more marbelization of fat throughout the meat. It was so much fun to throw the meat right on the coals and hear it searing the outside. It was even fun to take them off the coals and shake off any hardwood still on the meat...I felt like such a cavewoman...in a good way!

To make the Poblano stir-fry, I sliced up two Anaheim peppers (I wanted Poblano but couldn't find them at the store, the guy in the produce department assured me that this was a good substitute and possibly even better because the Anaheim have a little more kick to them!). I also sliced up one red bell pepper, one orange bell pepper and one shallot. Any combo of peppers would work. After I took off the steaks, I placed my cast-iron skillet DIRECTLY on the coals. Then I added a little oil, threw in the peppers and shallots, and grilled until nicely charred all over - about 8-10 minutes. It was cool to cook everything right on the coals while enjoying the cool, fresh late summer air.

The flavor and texture of these steaks was ridiculous! The direct heat from the coals formed a nice crispy, smoky crust and the steaks cooked so quickly that the inside was still juicy and pink. Unbelievable flavor. On top of such ridiculous goodness, the peppers added some heat and even more flavor, if possible, to really spice things up! I also made some grilled Idaho potatoes (rubbed them with extra-virgin olive oil and sea salt...these I grilled on the rack using regular charcoal earlier in the day) and steamed broccoli with cheese as side dishes.

I don't know why anyone wouldn't make this recipe! Plus the clean up was so easy...the grill rack is still spotless...always a good thing, right? I'm going to go dream of this mouthwatering meal!

The Crooked Spoon Cafe - Grand Marais, Minnesota

I LOVE the Crooked Spoon Cafe in Grand Marais, Minnesota. You know what they say, if you made it all the way to Grand Marais...you might as well drive to Canada! I have asked the owner of this cafe if he would open a restaurant in the north suburbs of Illinois and he claims he has been asked that numerous times and he simply can not put in the time or effort. This place is amazing...delicious, creative, seasonal menu items...good service and consistent, consistent, consistent delicious food! We have been here three times...once a year in the summer at random times...each time it has been absolutely outstanding! Simply amazing that it can be so consistently good!!! I will return to this place at least once a year until I can talk them into opening a place near Chicago!

I had the fresh catch of the day - fried and matched with fresh lettuce, tomato, red onion and homemade sauce with a fresh, crisp red cabbage and napa coleslaw. Mmmmwah!

the egg toss cafe in Bayfield, Wisconsin

I still dream about the "Queen's Omelet" at the cozy "egg toss cafe" in beautiful Bayfield, Wisconsin. This omelet is made of egg whites, what is unusual is how they whip the egg whites into a glorious, fluffy cloud. Then it's mixed with spinach and mouth-watering Wisconsin cheddar cheese. I had to have a bowl of fresh, locally-grown berries and a big mug of smooth coffee. The cafe is so cute with its watermelon and strawberry tablecloths and a rainbow of retro vinyl-covered chairs. The room was full of sunshine and happiness.

Il Ritrovo Italian Restaurant in Sheboygan, Wisconsin

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Il Ritrovo is the more casual Italian eatery of sibling Italian restaurants in Sheboygan, Wisconsin. My sis and bro-in-law just moved to Manitowoc, Wisconsin this summer. They discovered this cute little place about 10 minutes away. The garlic bruschetta and the pizzas were ridiculous! I have eaten a lot of pizza in my lifetime and this stuff was some of the best. Very authentic-similar to pizza I've eaten in Naples and Capri in Italy. My pizza had giant pieces of arugula and some prosciutto on it. My bro-in-law ordered the traditional Margharita pizza-classic fresh mozzarella, tomatoes and basil. I was in heaven with every bite. They also have a little cheese and wine shop connected to the restaurant. Buon cibo!

Mai Thai Restaurant in Milwaukee, Wisconsin

This was my second trip to Mai Thai on Brady Street. The restaurant is striking with its Gulf of Siam colored walls and gorgeous photographs of the islands of Thailand such as Phuket. (See my very first post dated 6.10.2010.)

Their Tom Yum soup is the best I have ever had. The summer roll was crispy on the outside, fresh and sweet on the inside. They have great lunch specials that include: an appetizer, soup, and entree. They change the choices for their lunch specials regularly. This time I had a garlic beef entree. Our waitress asked how spicy I wanted it on a scale of 1 to 4. I said I wanted it very spicy...a high 4. The dish came out spicy but not nearly spicy enough for me! I asked for additional hot pepper seasoning. She then told me that they can make it spicier but usually their customers don't realize how much spice they can handle. Next time I'm ordering at least an 8 out of 4 heat-level!

The food was very flavorful...lots of layers of sweet, sour, salty, spicy...delicious! The decor is ridiculous...I love the silk pillows and sheer white curtains dividing the tables. I will definitely go back again and again!

La Dolce Vita

It's been a rough month. I was in desperate need for the ultimate comfort food...the food of life...il pane...bread. I had a passionate craving for really good bread with extra virgin olive oil, smothered with soft, creamy Italian cheese, home-grown-fresh-from-the-garden tomatoes, grilled veggies, and mouth-watering, stomach-warming pappardelle in a creamy vodka tomato sauce.

I sliced a baguette and drizzled some Academia Barilla Italiano extra-virgin olive oil on both sides. I grilled one side over indirect heat until brown and toasty. I flipped the bread over and layered each slice with a thin layer of heavenly taleggio cheese. If you haven't had taleggio before it's similar to brie but with a richer flavor...very creamy and decadent. I dipped the bread in a little more of the flavorful olive oil and paired it with fresh garden tomatoes. So ridiculous! I was in foodie heaven.

I made my usual grilled veggies: red onion, scallions, asparagus, and bell pepper dressed in extra virgin olive oil and French sea salt. Mouthwatering goodness and so good for your body and soul.

The pasta was a last-minute addition. This isn't just any ordinary pasta. Really good homemade pasta made with semolina wheat from Italia is the only way to go (besides my mom's). I had bought a jar of vodka tomato sauce from Convito Italiano market in Wilmette. The sauce is made with the superior San Marzano tomatoes...it tastes so delicioso. I topped it all off with some grated Grano Padano cheese. Instant joy.

Mangia!

Chicken Spiedini...mangia!

OMG! If you only try one of my recipes you have to try this one! Unbelievable flavors! I'm still dreaming about eating this dish. I cut one french baguette into 1-inch rounds, cut 2 boneless but skin-on chicken breast halves into 4 smaller pieces, cut sweet Italian sausage into several small pieces. I made skewers using 2 wooden skewers each. I started with the baguette, then the chicken, then I added a lemon slice, then Italian sausage, then fresh bay leaves(I thought I had fresh bay leaves but I only had dry bay leaves so that is what I used...i'm sure fresh is even better). I kept alternating until the skewer was full.

I then drizzled the skewers with Academia Barilla Italiano Extra Virgin Olive Oil and some sea salt and pepper (especially the chicken). I grilled the skewers for 5 -12 minutes over direct heat. I had some trouble getting my grill hot enough so it actually took me longer but I think the slow, low cooking actually made my chicken come out even juicier and more tender.

I used lump hardwood charcoal which burns up quicker than regular charcoal. As the skewers were cooking, I basted them with freshly squeezed lemon juice. The smell from the grill was heavenly and the skewers were beautiful to look at. Che bella!

The flavors...oh madonna! The flavor of the bread is smoky and crispy with the lovely flavor of the Academia Barilla olive oil...the BEST! The sausage was juicy and flavorful. The chicken was the standout...so freakin' incredibly juicy and tender...unreal! So much flavor that my family asked what seasonings I added. I said "olive oil, salt, and pepper" and a squeeze of lemon juice. I wasn't lying. I also added some cherry wood chips to the charcoal and the flavors of the sausage and bay leaves surely influenced the flavor of the chicken.

Mangia bene!