I realized something important today. I’m a rockstar in the kitchen. I’m a certified, club filling, multi-million cd selling, crowd pleasing rockstar when it comes to cooking. I may not be arena rock level, rock n roll hall of fame inductee or legends of rock on VH1’s Where are they Now? but dammit, I am a hell of a good cook. I chop, slice, dice, bake, baste, braise, broil, sautee, whip, chunk, stir fry, chill, blend and boil with the best of them.
Ok maybe not the best…I’m sure if I was in the same kitchen as Gordon Ramsey, I would be reduced to a crying little heap in the corner, but the food I manage to create kicks some ass.
Today was Christmas, and, as has become a tradition with my family, it was my time to just go wild with the menu and cook up a storm. The menu was simple enough:
Steak Roulade: pounded out a 3lb piece of steak, layered it with garlic, spinach, feta cheese, parsley, green onion, mozzarella, salt and pepper,then rolled it up, tied it together as a roast, seared the outside and then baked at 300 degrees for 90 minutes or until thermometer reads rare (I know, real precise, but its the only meat thermometer I could find). Cover completely with tinfoil and let rest. Any carryover heat should continue to cook the meat to medium rare or medium.
Mixed veggies roast: sliced various veggies: carrots, red onions, green pepper, sweet red pepper, summer squash, zucchini, fennel, garlic, added some basil, oregano, salt and pepper, drizzled with olive oil, mixed and placed in large roasting pan to cook at 400 for 40 minutes,then finished under the broiler for 15 minutes.
Garlic smashed potatos: an old standby. 5 lb bag of red potatoes, 2 sticks of butter, one small container of half and half, chopped parsley, chopped green onion, several large heaping tablespoons of diced garlic, salt and pepper. (I know how fattening this one sounds, but damn its good…)
Gravy: made from the left over juice from the roulade. Bring to boil and sift in 1/2 cup of flour, whisk until thick.
Cranberry Sauce: from a can, nothing special.
So seeing all this on the table in front of my mom and my brother in law, I began to think “I wish I had a bigger audience” and just as that thought popped into my head, my brother in law looked up and said “You should have stayed in the restaurant busines because I would pay for a dinner like this.”
Today was a great day, full of good memories, family and some damn good food. I can think of no better way to connect with family and friends than sharing over a meal that has been lovingly prepared. But I realized, I need to expand, I need a broader audience. I’ve outgrown the band and need to experiment more with my style. I don’t know if I want to open a restaurant, with no formal training in cooking other than just years of experience running restaurants, not sure how qualified I am….but it would be fun to try.
If you are reading this, then you are my friend and we need to cook together sometime: whatever you want to cook, I’m down with it. Barbeque? Hell yeah! Italian? No problem? Hot and spicy latin food? Ah, you know me too well….