Father's Day- Then and Now

Father's Day has always been an interesting day for my family. Growing up, my father was not around.
Though I didn't have a biological father around, I didn't lack anything in the way of fatherly love.
I still learned how to waltz by standing on someone's shoes in the basement, just like other girls.
I was taught how to ride a two wheeler bike the hard way; in a pot hole ridden Chicago alley.
I was taught how to roller skate on a linoleum basement floor without busting my head open (even if Oma JUST finished washing the floors).
My Opa (German for Grandfather) was the person who taught me these lessons, and he was the person my family celebrated every Father's Day. We always called it "Opa Day", and this was normal until I was 20.
In 2004, Opa passed away from cancer. Father's Day was now just very sad for my family.
We had lost our patriarch, and were just lost ourselves.
Things started to change in March of 2006 when our family expanded to include my Mom's new husband, Jim.
I gave Jim a lot of credit. The women in my family are not easy to deal with, and he jumped right in to deal with one of the toughest cookies you can imagine.
In addition to his new bride, he now also had to learn to cope with two step daughters, and the craziest most German Mother In Law this continent has ever seen.
This poor guy was in for it.
I almost felt bad for him.
Flash forward four years...
It's Father's Day, and our family has a reason to celebrate again.
This time, we will still remember Opa, but we will also celebrate Poppa being a part of our family.
So this year on Father's Day, we will be gathering in the back yard for some grilling goodness.
As a Father's Day Gift, I ordered two of Lobster Gram's 20 oz Angus Cowboy Rib Chops.

Now that is a steak that any Father would enjoy on Father's Day.
So how do you guys spend Father's Day? Let me know!

Angus New York Strip Steaks with Red Wine Reduction

Good Monday morning Foodies! I hope everyone had a great long extended weekend! I had a lot planned for this weekend, but as I should know by now, planning stuff usually means that you have made plans that are going to fall through. Murphy's law I guess, but at least I still got to cook on Sunday.
Sunday, I prepared two of our 16 oz Angus Strip Steaks with a VERY simple red wine reduction sauce, and it was fantastic. In my experience, the best meals are the ones that are super simple, and designed to augment the natural flavors and textures. This recipe, is that to a "T".
I was unable to get video of this endeavor (Someone left their flip in the office), but fortunately...I got some tasty pictures of the whole process.
So here is the recipe, and the images.
Happy eating foodies!

For Each 16 oz New York Strip Steak you will need the following:
3/4 Cup Red Wine
Salt & Pepper to taste
2-3 tbs cold unsalted butter, cubed
1/2 large shallot

Directions:
Heat the skillet before placing steaks in it.
Put steaks into heated skillet, fat side down so it can render into the skillet.
Cook steaks on fat side for 3-4 minutes until steak has released most of the fat.
Flip steak on the flat side and cook another 3-5 minutes, flip to the other side and cook for another 10 for medium rare. If you like your steak more well done, leave it in longer.
After steaks have cooked to your taste, remove them from the skillet and set aside under tin foil to keep warm. Add wine, chopped shallot and butter to skillet with drippings and reduce by half (15-20 minutes),
After sauce has reduced, serve immediately with warm steak.
Bon Appetite!

Wordless Wednesday

Last Call for "O" Contest Participants!

Good Monday Foodies! I hope everyone had an awesome weekend. I had a great weekend! It was beautiful here in Chicago after Friday night's storms so it was prime time to get outside and have some fun. I went to West Fest on Saturday, and for those of you who don't live in Chicago, West Fest is like a giant block party for the West Loop area of the city. It was a lot of fun, lots of great bands made it out (Woohoo Local H!) Ok...here is the LAST CALL for people who wish to enter my "O" Olive Oil or Balsamic Sampler Give Away! All submissions must be in by Midnight tonight, and I will be posting the winning recipe tomorrow.


As far as the whole contest thing goes, I am a little disappointed that I didn't get more submissions, but I think I kinda know where I went wrong, and how to do it correctly next time (Yes...there WILL be a next time even if this one was a flop...I'm not giving up that easily lol). So yeah...if you have not entered the contest, and wish to do so...Here is your link! In honor of choosing our winners this week and sending them their fantastic sampler sets, I will be preparing a recipe that will use the California White Balsamic Vinegar as well as the Valencia Orange Extra Virgin Olive Oil (here after referred to as VOEVOO...because it makes me laugh). So this week's recipe is going to be......(drum roll please....)

Filet Mignon with Fresh Peach Sauce!!

I have not made this recipe in a long time and it's really a shame because this recipe just has Summer written all over it. Peaches are fresh and abundant now so it's really easy to get your hands on some beautiful big ripe peaches, and with the best steaks in the world sitting in our warehouse as we speak...it's time to bring back this classic summer favorite!
Well foodies, I hope you have all had a great start to your week and I'll be back tomorrow with our winning recipes! Good luck to all!