Ribeye Steaks

One of the best parts about living in a college town in the middle of nowhere is the Ag department rocks. Not that there's super cool people or anything (I'm sure they're good people) but the fact that I can go buy two rib eye steaks as big as my face for $12, and they are really really good cuts of meat.
I went by the Ag meat lab picked up some rib eyes, a pound of (again really really good) bacon ($6) and a rack of lamb ($8) today and made this ->



I had some frozen sweet corn so I also made creamed corn as a side.

Deliciousness all around.

Now we're sitting on the couch, sipping coffee, listening to a Bob Dylan record and enjoying life all around while the rest of the kids are off enjoying the festivities of the day.


Ribeye Steaks with Caramelized Onion Sauce

Two Ribeye Steaks
1 Medium sized onion
1/2 cup of half and half
2 cloves of garlic
3 tablespoons of butter
Salt
Pepper
1 tablespoon of olive oil

Pre-heat the oven to 350 degrees
Take a large, oven proof, non-stick skillet/sauce pan.
Thinly slice the onion (I used my mandolin I got for Christmas) and finely chop the garlic. Brown in 2 tablespoons of butter.
While these brown; pat dry the steaks with paper towels, pour the olive oil on both sides of the steaks, and liberally salt and pepper.
Turn up the heat a little bit.
Add the steaks to the pan, making sure they have good contact with the pan (scootch the onions around a bit). Brown on both sides for about 3 minutes on each side.
Take the remaining tablespoon of butter, cut into fourths and put on top of the steaks.
Place the pan in the oven till the done-ness is to your liking (I put them in for about 7 minutes for medium-rare).
Put the pan back out, remove the steaks, put on a plate and tent them with foil to rest while you make the sauce.

Onion Sauce
Turn the stove top to low heat.
Add 1/2 cup of half and half to the pan and stir constantly to avoid burning.
Add salt and pepper to taste. To thicken the sauce add a pinch of corn starch if you want to.

Serve on a bed of spinach, add the sauce, then the steaks.

OMG The Worst Meal for You Ever

Not too long ago John got it into his head that he must be the King of Chicken Wings. Not that he'd eat so many to hold a world record or anything, he just wants to slowly perfect his very own wing recipe. So a few days ago we set out to make chicken wings, because that's what you do in our house in a Sunday while the roommates sleep till 7pm.




Fried Chicken Wings and Fries

Two packages of "Wingettes"
1 Bottle of Louisiana Hot sauce
1/2 stick of butter
1 tablespoon of vinegar
1 tsp red pepper flakes
1/8 tsp cayenne seasoning
1/8 tsp garlic salt
1/4 tsp Worcestershire sauce
1 tsp Tabasco sauce
Dash of black pepper

This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. The Sauce This makes enough for about 30 "wingettes".

Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted.

Stir occasionally.

The Wings Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

(recipe from big oven.com http://www.bigoven.com/18792-Anchor-Bar-Buffalo-Wing-Sauce-recipe.html)


The fries were just the frozen bagged kind. We cooked them in the oven then tossed them in the hot oil to get crispy, for a few seconds, after all the wings were done.

I think the oil got a little too hot, but over all they tasted like chicken wings. John says that he wants to try another base sauce or try to make his own since the Louisiana hot sauce made them taste a little funny.