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American Cuisine

Out of all American dishes my favorite would be good, old steak. What I especially like about steaks is that you don’t have to go to an expensive steakhouse to indulge in a juicy, flavorful piece of beef, because the most important part in serving a good steak is the freshness and quality of the meat. I like to experiment with different marinades and sauces to be served with my steak. Below I provided one of favorite methods to cook and serve steak.

Filet Mignon with Home-Made Mac&Cheese

Ingredients:
4 tenderloins
2 teaspoons minced garlic
2 shallots, diced
1 cup balsamic vinegar
1 cup red wine
2 lemons, squeezed
2 tablespoons honey
2 tablespoons Dijon mustard
1 bunch of fresh rosemary, chopped
Kosher salt
Ground pepper

Cooking:
Mix all the ingredients together and place the marinade in a Ziploc bag. Pierce the filets with a fork several times from both sides to make it easier for the beef to absorb the flavors. Put the meat inside of a plastic bag, zip it and shake thoroughly to evenly spread the marinade. Leave it in the fridge for several hours. While your tenderloins are being marinated, prepare your home-made mac&cheese.

Ingredients:
1 pack macaroni
1 cup heavy cream
1 cup milk
2 cups grated cheddar
2 tablespoons butter
2 tablespoons flour
Salt to taste

Cooking:
Place your macaroni in salted boiling water and cook until softened. Meanwhile make your cheese sauce by first melting the butter in a saucepan. Then add milk and cream, and heat it up until almost boiling. Add flour to thicken the sauce, stirring constantly. In the end, add grated cheddar and salt to taste. Mix your cooked macaroni and cheese sauce together and put it in a bowl.
When your mac&cheese is done, take your steaks out of the fridge, season them with salt and pepper, and fry or grill the meat over a medium heat for about 5-7 minutes on each side. Serve this dish with full-body red wine. Enjoy!

There is no Boston without Clam Chowdah

Ingredients:
2 onions, chopped
1 ½ cups water
4 potatoes, peeled and cubed
2 teaspoons salt
Ground black pepper to taste
3 cups cream
3 tablespoons butter
2 cans minced clams
2 cups frozen corn

Cooking:
Sauté onions in a large pot over medium heat until they turn golden brown. Add water and chopped potatoes, and cook for 15 minutes. Add cream and butter, stirring occasionally. Drain the clams, reserving the liquid. Place the clams into the soup and then add a half of clam juice. Cook for about 5-7 minutes, stirring from time to time. In the end add corn and season the soup with salt and pepper. I also like to top it with fresh herbs. Bon Appétit!

Links:
communities.washingtontimes.com
flicksandfood.com

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