One of my best friends has long, long tried to tempt me with stories of delicious, fresh fish, like tuna, thrown in a hot pan and then just as quickly taken out. I can't help it; I look at it and I see RAW FISH.
I don't care what grade it is, blah, blah, blah. That is an animal and it's being consumed uncooked. That can't be healthy, and also, ewwwwww.
Then, you know what? I actually tried it and guess what? It is incredible!
I'm a convert now.
So much so that last night that's what we had for dinner.
Jeffrey coated the steaks with Cavender's Greek Seasoning and Paul Prudhomme's Blackened Redfish seasoning, then heated a skillet and added butter and olive oil. He cooked the steaks for about three minutes on each side. We had linguine with a pesto sauce, The Salad, and bread, which we'll talk about more in a minute.
Doesn't that look fabulous?
We had this wine with dinner.
The bread comes from our beloved Kroger bakery. It's a multi grain take-and-bake loaf, meaning it's partially cooked. We bake it at about 400 degrees for a few minutes until it feels firm to the touch but isn't browned.
Then you take it from the oven and slice it. Wait - earlier, like when you first start cooking, melt about two tablespoons of butter over low heat. Add two coarsely chopped cloves of garlic and let it steep on nice and low.
Right there? Is usually where we stop with the butter. You take the sliced bread and brush on the garlic butter mixture and slide the slices back in the oven until they're good and crisp and golden. (Actually, you could brush the stuff on top of the loaf without slicing it if you wanted to.)
HOWEVAH. Last night, we went one better and added about two tablespoons of honey to the butter and garlic.
I cannot tell you how good it was. The honey set off the goodness of the whole grain and played off the savory garlic and the butter made it all better.
Clearly, after a meal like this, no dessert was called for. What could have topped this?
Wait. Don't tell me.
Hmmmm. Stay tuned.....
* Seared isn't cooked. No, it's not.