Sunday Pizzaiola

“We all eat, and it would be a sad waste of opportunity to eat badly.”
Anna Thomas

Pizzaioli 2I think that I’m getting tired of summer cooking and yes maybe a little bored.  I know this because I am planning on making some of my favorite stocks and broth for the fall and winter, a ramen broth, beef and chicken stock top the list for this week, but for tonight…
A great change from the normal grilled or plain pan seared steak is on the menu tonight, just a little different with a nice tomato, pepper mushroom sauce/condiment seasoned lightly with fresh and dried oregano and I hope that someone can resist putting A-1 all over the wonderful filet.   For reasons that I choose not to explain, my overhead range fan is not functioning and it will cost us about $200 dollars to have a repairman to get it working once again…no need to explain further.  So we proceeded to do the cooking on the grill side burner which worked quite well since the 5 ounce filets takes just minutes to sear on both sides and finished warming it in the sauce on the range burner.  Victory, no A-1 sauce!

Salad tonight with crispy fried country ham bits and a nice dose of toasted pine nuts…we eat a lot of salads around here and I have fun discovering new ones like Virginia Willis’ version with arugula, but the arugula was in sad shape and I had to really pick through it for some pretty green leaves and then substituted Romaine and a little raddichio then finished off the last of the pine nuts rather than suffer with no packed for winter freshly picked and stored pecans.   Top, forgot the crispy country ham for the photo and I just might have a do-over tonight.  Recipe soon to come…
Salad Arugula 2

Steak Pizzaiola Ingredients
2 thin 5-6 ounce fillets
1 large (14+ ounces) or the equivalent of 14 + ounces fresh tomatoes peeled, cored, seeded, and diced or 16 ounces canned, drained diced San Marzano tomatoes
4-6 small assorted colored peppers, thinly sliced
2 medium cloves of garlic, peeled, smashed and minced
1/4 teaspoon dried oregano
2 sprigs of fresh oregano
pinch of dried marjoram

3 fresh basil leaves
1 sprig fresh thyme, leaves only, chopped
sprinkling of Italian sausage spice blend
2 teaspoons tomato paste
2 tablespoons unsalted butter
1/4 cup white wine

Heat a sauté pan over low heat while you brush the steaks with olive oil and season with salt and pepper.  When the pan is heated turn up the heat to medium high and brush the pan lightly with EVOO, sear steaks to desired doneness (I also sear the outer edges of the steaks), remove steaks to plate, add butter to the pan toss in the mushrooms and sauté until edges are lightly browned, add pepper slices, fresh thyme, dried oregano and sauté for 2 minutes, add garlic cook for less than a minute, splash in the wine and cook down slightly.  Stir in the tomato paste add tomatoes, sausage spice, stir until thoroughly heated, tear the fresh herb leaves and season with salt and pepper to taste.  Add the steaks to the pan spoon sauce over to gently reheat slightly.   Serve immediately.