Aphorisms from the Professor: Brillat-Savarin

Friday, January 22, 2010

surf & turf

Tonight's cooking method involved repeatedly using the same pan so that none of the flavorful goodness was lost.

First, chuck steak was coated with a dry rub of salt, pepper, brown sugar and chili powder, then pan-fried
Next, shrimp were sauteed in the same pan
Finally the pan was deglazed. That is, tomato sauce and red wine were added to the pan to create a sauce with any dry-rub residue.

All this deliciousness was then served on mashed potatoes with radishes and blue cheese and garnished with green onion


  1. Looks yummy. How was the chuck steak....was it tender? I ask b/c I always thought that cut would need to be braised or stewed etc.

  2. Actually, the chuck steak was surprisingly tender!