About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Shallot Marinated Buffalo Steak

2 thin cut buffalo (bison) New York strip steaks, about 12 ounces
2 walnut sized shallots, peeled
2 tablespoons extra virgin olive oil
1 teaspoon asian fish sauce
1/4 teaspoon ground aleppo pepper or cayenne
1/2 teaspoon dried Italian oregano
salt and pepper to taste

Trim excess fat from the steaks. Lightly pound the steaks to about 1/3-inch thick.

Grate the shallots on the medium holes of a box grater. Combine the grated shallots, olive oil, fish sauce, aleppo pepper, oregano, salt and fresh ground pepper. Spread the mixture on both sides of the steaks and leave at room temperature for 30 minutes.

Heat a ridged grill pan over medium heat and grill the steaks until medium rare.

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