Bloody steaks and beer

Cooking steak is an art and you should treat it like that. Mastering it takes a lot of practice but gives a lot of satisfaction in return.  Do you remember yourself doing BBQ for your family members, guests or friends at a party or some social gathering? Or just being there, unable to sit patiently, getting hungry every minute. Can you remember that smoky smell following you, charcoal burning, that pleasant barbecue warmth grasping you tightly? Can you recall laughter and good humor shared with people surrounding you?

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Here is basic recipe for steak. Called classic and legendary by some, puritan and virgin by others. Do it, eat it and decide for yourself.

– Ground beef steaks (I prefer thin ones)
– Sunflower oil
– Fresh ground black pepper
– Sea salt

Wash steaks and leave it to dry. Pour oil on your hand and massage it into steak. Do it on both sides. Then, add some fresh ground pepper. During frying pepper will ‚dissolve’ and make steaks juicy and spicy. That’s how you want your meat to be done. At this stage, leave steaks for about 30-40 minutes to let them absorb oil and pepper and adjust to room temperature. This is important – really make steaks taste better. After that time, pour a little oil on dry pan. Cook on very high heat untill oil gathers in the middle of a pan and you see oily bubbles. My advice on cooking is to adjust time to meat thickness. So, if your steak is 1cm thick, cook 1 minute on one side. If it’s 2cm then 2m, etc. etc.
For some reason, probably thanks to pop-culture and Americans, beer and steaks go extremely well. Just like french cheese and wine or coffee and a cookie.

Enjoy,

Stanley

Reklamy

Weekend Decadence

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This one is quite simple, yet sophisticated.
A breakfast that even a royal wouldn’t be ashamed of.
A splash of champagne gives a decadent look and… taste.
Recipe below…

You will need:
– 2-3 eggs
– a bottle of good champagne
– smoked salmon stripes
– unsalted butter
– one bloody tomato
– fresh ground pepper and a pinch of sea salt

Now, put some unsalted butter onto moderately warm pan. Put some smoked salmon stripes and let it melt with butter for a few minutes. In a deep bowl/plate break eggs and add pinch of salt and fresh ground pepper to taste. Now, add champange. This is my favorite part. You should use about half as much champagne as eggs. The best and fun way to do this is to use half of shell and pour champagne into it. Mix everything do it gently. Everything should be made slowly. Now pour the eggs into the pan and fry for few minutes on a low fire. Stir to avoid sticking. Champagne takes scrambled eggs to a whole new level. It results in moister and delightfully fragrant eggs.
Serve with side dishes – your favorite bread, tomatoes.
Remember about another glass of golden bubbles!

Bon appetit!

Intellectual breakfast

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Universal business-type breakfast I love.

Sweet pastry is something that always picks me up in the morning. It reminds me of summer holidays or hotel breakfast in sunny countries. Works very well especially when it is snowy, cloudy or breezy outside. 🙂

Have a good day!