A Summer Living Recipe and Wine Pick
Those of you who know me well know how much I love music. I frequently speak in musical metaphors. I also love to cook and put my own spin on traditional recipes. I call this dish “Hot Buttered Soul,” as a tribute to Isaac Hayes
Some time ago, I had steak and collard greens in my refrigerator and wanted to make a quick meal. So I rubbed the steak with a little olive oil and seasoned it with Kosher salt and cracked black pepper. For me, when it comes to steak, the simpler, the better (I like to let the beef flavor shine through). Then I broiled the meat (you can also grill it) at a medium high temperature for about 3 to 5 minutes on each side to seal in the juices. Skirt steak, T-Bone or Ribeye work best for this method. Serve a fresh green sauce like Chef Michelle Bernstein’s Traditional Chimichurri on the side.
How to Make the Greens:
I didn’t have the time to cook traditional greens; besides they’re healthier when they are flash-cooked. The secret to cooking greens quickly and maintaining nutrients is fine shreds, olive oil, garlic, (jalapeno is optional), salt & high heat. Finish it off with a dollop of butter.
What to Drink With It:
The Countess – a blend of Zinfandel, Syrah, Merlot, Cinsault, Valdigue, Petit Verdot and Carignane. Perfumed aromas of plum, licorice and ripe red fruits. Flavors of brambleberry and ripe wild raspberry spread seductively across the palate with notes of mocha and vanilla and a dash of nutmeg. With medium plus body and a rich mouthfeel, this wine will pair beautifully with grilled meat and a myriad of other dishes.
Buy this wine AND support a Black venture at the same ?#@% time!