It’s really nice when Independence Day falls either on a Friday or Monday. You really get to enjoy a nice long weekend. I usually do double duty on the first weekend in July….both to celebrate the 4th, and to celebrate Sammy and Frankie’s Birthday. This year, instead of grilling, I decided to stay indoors. I dropped by Iowa Meat Farms and grabbed a 2lb Beef Tenderloin. If anything, I’ve always gotten pretty good service at IMF, they cut and tied a tenderloin while I waited. I also picked up some beef rib bones for Da’ Boyz. At home I sliced off about one-fourth of the tenderloin, this was their share. I seasoned the tenderloin well, and seared it in my cast iron skillet, and finished in the oven. No rocket science, here.
While waiting for the tenderloin to finish, I smoked some corn in my stovetop smoker.
I had also browned the Da’ Boyz share of meat and bones, thrown that in the oven as well. Sammy, who really doesn’t care much for all the chopping, hacking, and pounding in the kitchen, going against character, kept hanging around. I think he knew something was up.
As much as I love Beef Tenderloin, I enjoy Beef Tenderloin sandwiches even more! So while I’m waiting for the beef to finish off, I prepped some Roasted Mushrooms. This time, I just used some white button and criminis. After mixing, I dumped it on a large piece of foil, made s double layer of mushrooms:
I folded up the foil into a little pouch. I also sliced 4 bulbs of garlic crosswise, topped with sea salt and olive oil, and wrapped in aluminum foil.
Then I started up on some mirin caramelized onions. Real easy stuff:
Mirin Caramelized Onions
2 medium sweet onions sliced
4-6 Tb Mirin
2-3 Tb White Sugar
2 Tb Extra Virgin Olive Oil
Salt and Cracked Pepper to Taste
1 – Place onions is a cool dry pan.
2 – Turn heat to medium. Stir onions every few minutes.
3 – After about 5 minutes, when onions start to soften, add Olive Oil, 2 Tb Sugar, Salt and pepper, and stir.
4 – When onions have started getting translucent add 3 Tb mirin, stir turn heat down to low, and cover.
5 – Check onions and stir about every 5 minutes or so. When onions start getting "sticky" taste, and adjust flavoring.
6 – When onions are golden, soft, and "sticky" they are ready.
You can adjust the recipe for any number of uses…add garlic, butter, rosemary, oregano, balsamic vinegar, crushed red pepper, etc, etc… I gave "ballpark" amounts, because they’ll have to be adjusted based on the sweetness of the onions.
So, even though I had a nice Beef Tenderloin Salad.
I was thinking ahead to today’s sandwich:
Some prepared Horseradish mixed with roasted garlic, a layer of beef tenderloin, a layer of mirin caramelized onions, some roasted mushrooms….
On Ciabatta I got from Bread and Cie. Topped with local tomatoes(from the Fruit Stand), onion sprouts, and arugula.
Of course while eating the sandwich, I was already thinking ahead. Hmmm, maybe a nice pasta with the roasted mushrooms and garlic?
We hope everyone is having a fun, safe, and delici-yoso long weekend!