Sausage-Pork-and Ricotta Meatballs

Sausage-Pork-and-Ricotta Meatballs

Valentine’s Day 2021, our latest holiday during this pandemic, was possibly our happiest. Perhaps, the mood swing could be contributed to our having secured our first shots of the vaccine a week ago or even to the beautiful two dozen roses that were delivered to our door that morning. But while those events may have played a part, I’d have to say my husband’s suggestion for our Valentine’s dinner deserves most of the credit.

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Steak Night Ribeyes

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After a week of being “good,” I thought we deserved some big beef. Passing by my butcher, I found some irresistible local-grown bone in ribeye steaks.  Living in New York City, many of us don’t have the luxury of an outdoor grill and need to turn to alternative methods of grilling a steak. Many opt for broiling or oven roasting, but I depend on a good grill pan.

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I pat the steaks dry and then season both sides liberally with kosher salt and pepper and rub the fist side to be cooked with a small amount of olive oil.

I then place the steaks on the preheated grill, pressing them down rather firmly to ensure full contact and help obtain the ever elusive grill marks. I sear the steaks on high for 1 minute and the turn the flame down to medium. I cook a 1 to 1.5 inch steak for about 7 minutes a side, cooking each side on high for the first minute.

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When the steaks are done, I place them on heated plates and the let them rest tented for about 5 minutes.

On serving, I drizzle each steak a bit of first quality Tuscan extra virgin olive oil.

Wine Pairing: Pinot Noir, Brunello