So, my little sister is getting married!  Her beau popped the question and gave her a big Tiffany’s style solitaire diamond ring.  It was totally a la My big Fat Greek Wedding proposal.   Remember that?  I have never forgotten it.  In the age of getting on TV to propose, there is something so special about an intimate conversation with nice words and a genuine proposal with no bells and whistles.  Oh love, I love love!

Naturally, I began thinking about what we would make them for a celebratory meal.  By great coincidence (or was it?), my parents were coming up that weekend.  Perfect for a family hoorah!  Sometimes my husband and I are quite adventurous when it comes to making meals for company.  We love seafood, rich bold tastes and things that are out of the ordinary.  My sister’s new fiance (OMG – wait, am I too old to say OMG or is it just so out of style already? Maybe I’ll stick with oh my lordy!) has less of an adventurous palate.  For example, he announced to us that he did not like bison meat.  Little did he know that the only tpe of steak or red meat that he had eaten at our house had been bison.  Let’s just say, we are helping him broaden his culinay travels.  So, we had to think of something classic. 

We thought….steak and potaotes.  That is a classic choice, right?  Who wouldn’t like that?  Well, let’s just say we stepped it up a tiny notch and he was, thank the lordy, happy with it.  We finshed it with a chic cocolate cake (wait for the next post) and of course some bubbly!

So, finally about the food, the steak has a spicy crab salad resting atop and the unassuming potato got layered with cheese and wrapped in savoy cabbage.   Congrats to the newly engaged couple and please try this combo out for your next dinner party.

Steak

We always buy a half or a quarter buffalo from the Buffalo Horn Ranch near Calgary and throw it in the freezer.  It’s so nice to know how the animals are being treated and butchered.  We prefer bison to beef because it is a self-sufficient animal.  Self-sufficient meaning – it births on it’s own because it’s offspring has not been bred to get too big,  It grows slower making the meat more nutritious and it grazes on grass and is never sent to the feedlot to get fattened up.  Seriously, though, just check out where your meat is coming from whether it is beef or bison.  Well, there is my rant about that, if you wanted it or not 🙂

So, we just grilled the steaks on the BBQ.  4 minutes a side for bison steaks.

Spicy Crab Salad Topper

This recipe was one of those scribbles-on-a-scrap-of-paper-recipe from the Food Netwrok I was telling you about.  I think it is from Tyler’s Ultimate with Tyler Florence.

1 tbsp sriracha (spicy asian red sauce with a green lid and rooster on the front)

2 tbsp mayonnaise (I used Miracle Whip because I’m a fan of the zip :))

1 lime

1 pint crab meat (I used 2 cans crab meat, but getting it from the fish monger is ideal)

Cilantro

Stir the sriracha and mayo together and it forms a pretty pink mixture. (Did you know this is the “spicy suace ” on a spicy tuna sushi roll).  Add the crab and the juice of 1 lime and stir.  When it comes to the cilantro, some people hate it some people love it.  You could substitute it with parsley.  Add about half of a bunch or as much or little as you like.  Now that was simple, but so elegant on top of steak.

Cabbage Wrapped Potatoes and Cheese – Ricardo Larrivee with some changes

10 savoy cabbage leaves

2 finely slices leeks

2 tbsp butter

0.25 cup white wine (optional)

1 block cheddar (preferably aged 2-5 years), cubed

6 potatoes (I still had some garden ones from my Mom, thanks!)

3 cups milk

1 sprig fresh thyme or some dried

1 clove garlic

salt and pepper     

Ok, this takes a couple pots, but does it look and taste spectacular when it is done.  Start one large pot of salted water boiling.  Immerse the cabbage leaves and let them soften up for about 2 minutes.  Remove and rinse with cold water to stop the cooking process.  Set aside. 

Preheat the over to 375 degrees farenheit.  Peel and thinly slice the potatoes.  A mandalin really helps in this situation.  Put in a large pan with the 3 cups of milk, thyme and minced garlic.  Add S + P.  Let simmer and stir occasionally to prevent burning of the milk, until the potatoes are al dente (when they are almost cooked, but still cannot be pierced easily).

In a pan, melt the butter and saute the leaks.  When they are translucent add the wine.  If opting out of the wine, just add the cubed cheese.  Melt, set aside.

Now, line a buttered 9 inch springform pan with parchment paper.  Place one cabbage leaf down at the bottom and then line the sides of the pan with 6 more leaves.  Leave them hanging over the edge and also overlapping the bottom leaf.  Place half of the potatoes in the pan after removing the thyme sprig.  Press them down with a spatula.  Pour the melted cheese evenly over the potato layer.  Next, layer the rest of the potatoes over the cheese layer.  Finally, place a leaf over the layers and fold the side leaves in.  Finish with the final leaf over the top.  Brush with melted butter.  Cover the whole pan with 2 layers of tin foil and put on a cookie sheet in case of leakage.  Bake for about 90 minutes or until the potaotes can be pierced easily with a fork. 

Ok, that was a lot of steps and pots but the outcome is so cool.  Serve to the table whole (you know you gotta show that thing off!) and slice like a pie.

Still steaming

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