Thanksgiving Countdown 10 Days and it's GO Time for Prep. Starting with Spice Inventory & Making Sachets.

Many times in the past I have gone to prepare things and not had the spices I need.  That has changed over the years.  I keep a good supply of most everything.  I find the best and most economical places to purchase are Asian markets, which I love!  When it comes time to "inventory" I use the older spices for making sachets.  So this morning first thing I pulled open the doors and drawers and my Mother's old blue spatter dishpan and mixed up a batch for closets and drawers.

I found whole Anise, Whole Clove, whole Bay leaves,  green Cardamon seed, and Cinnamon sticks. After dumping a portion of each into my dishpan and stirring to combine I was almost ready!  The room filled with the lovely scents and my spirits were lifted.

Next I cut double layers of cheese cloth into about 7-8" squares and 14" sections of butcher twine.  You can use ribbon and trim back the cheese cloth if you like but these are just going in the back of my closets so no need in this case.  The clove and bay leaves are said to repel moths and the like so that is also a big plus.

Next I placed a big spoonful of the herbs and spices in the center of the cheesecloth and gathered up the corners then tied with the twine.

And I have 10 lovely sachets for my closets and a good idea of any seasonings I need to replace as this Holiday season fast approaches!

Asian Radishes and Cooking Greens

Small Asian Radishes from Harry's Garden

Friday I had made plans to go buy eggs and tomatoes from Harry and Carole Brown.  As usual he loaded me up with many additional goodies including Asian Radishes which upon tasting my husband LOVED and so did I and I am not usually a radish fan!  He also gave me a huge bag of greens and Carole gave me her recipe for the way she fixes them.  The cooking time can vary depending what texture you prefer.  I simmered these all afternoon for a very succulent and tender dish which we loved. 

The greens were a combination of Kale's, Turnips, and Collards.  They were just wonderful and had big flavor.  Much more than I would have ever dreamed!

Beautiful just picked greens!

Carole's Ingredients for Cooking Greens (as best i remember)

Grocery sack of greens
1 to 3 strips thick cut bacon diced
1 diced onion
1 large clove garlic chopped
1/4-1/2 t. red pepper flakes
8 -9 C. water
3 T. beef bouillon granules or 9-10 cubes
1/4 C. balsamic vinegar
salt and pepper to taste

Washy and de-vein the leaves being sure to tear out the tough main stems and veins.  Roll handfuls of leaves and slice roll about 1" thick and then cut once through the middle.

In a very large kettle cook the bacon until not quite crisp then throw in the onion and garlic and stir well.  After a minute or so add all of the greens, water, pepper flakes and bouillon.  Simmer over low heat 3-5 hours or all day if it suits you!  About 1 hour before serving time add the vinegar, salt and pepper.  Today I am serving the greens with home fries, and pork chops and an apple pie for dessert.

I served the greens in a side dish with an extra splash of balsamic vinegar along with the home fries and pan fried pork chops.

To prepare Asian Radishes for a Veggie Tray:

Peel, slice longways, and let stand is very cold water or in the refrigerator until serving time.  Veggie trays I often serve right when my husband comes home from work.  He always wants to munch on something at that time and it keeps him out of the chips and crackers!  Today we had the Asian radishes paired with carrots, celery, and cold blanched asparagus with a buttermilk dip.

The JACCARD, my favorite kitchen tool. Tenderizes meat and poultry in minutes without additives.

When you push down the blades extend into the meat tenderizing without chemicals.

Some years ago I purchased my first Jaccard only to give it away to a visiting relative who fell in love with it after eating moist, tender, and juicy skinless boneless chicken breast we had prepared after using our Jaccard in the prep.

I am now on my third one over a span of more than 35 years!  It is one tool I would never want to be without.

So just what is a Jaccard?

It is a tool that safely extends 45 very sharp stainless steel blades 1" into any meat or poultry you choose.  It has a safe handle and there are three rows of fifteen blades.  It is dishwasher safe and had a self storage case.  The blades retreat unless appropriate pressure is applied and the cover is removed.

I love it because it decreases the cooking time I would estimate by at least a third and it retains moisture more readily due to a better absorption of marinade and a shorter cooking time.

Earlier in the week I used it to tenderize 1" thick USDA Prime sirloin steaks.  Even at a grade Prime not the tenderest of steaks.  After tenderizing both sides of the beef I marinaded in Sesame Asian dressing for about an hour in the refrigerator.

To cook I seared them atop the gas range in a grill pan turned to highest heat on the first side for 3- 4 minutes.  Next I turned them and placed the cast iron grill pan in a preheated 400 degree oven for 5-6 minutes.  I removed from the oven and covered for 5 minutes then served,  delicious.  Perfect medium as my husband likes!  More the taste and texture of a T-bone than a sirloin!

The menu was steak, baked potato, sliced tomato, and fresh sliced pears with walnuts and a drizzle of honey for dessert.

I purchased my most recent JACCARD  from chefs.com and paid around $40.  I think it is well worth the investment.  They make great gifts and Christmas is just around the corner.  PS:  I DO NOT OWN STOCK AND AM NOT PAID FOR THIS ENDORSEMENT.  I just like the thing!

Indian Summer Bean Soup and Blueberry Buttermilk Corn Muffins

Gosh I am just crazy about the ending days of summer!  Even rainy days like today.  Not stormy just 70's and a nice rain you really don't even mind going out in.  Actually I did run to the store this morning for a head of cabbage and a handful of kale to add to the beans I soaked overnight.  Plus, I was out of gas for the car and I hate that.  So first thing in a gentle rain I was off.

Ingredients for Indian Summer Bean Soup:

1 pound white beans soaked overnight and drained (I used great northern)
3 qt. stock or water
1 quart tomatoes
2 C. diced onion
2 T. chopped garlic
6 oz. kale stems removed and sliced
1/2 head savoy cabbage shredded
1 C. small carrots
2 russet potatoes peeled and diced
1/4 C. shredded basil leaves
salt and black pepper to taste
1-2 rinds hard cheese, optional

Combine all of the ingredients by late morning and simmer all day until you can no longer stand it!  Taste and correct the seasonings.  Serve with Blueberry Corn Muffins spread with butter and sleep well tonight!

Yield about 4-5 quarts and it just gets better every time you warm it up.  Keep refrigerated between serving times.

Ingredients for Giada De Laurentiis' Blueberry Buttermilk Corn Muffins, my version:


1 1/3 C. buttermilk
2 large eggs
2 t. vanilla
1 1/3 C. flour + 1 T.
1 1/3 C. yellow cornmeal
1/2 C. sugar
1/4 C. honey
1 T. baking powder
1 t. kosher salt
1 1/2 sticks cold butter cut into dice
2 C. fresh blueberries

Preheat the oven to 400 degrees F and place the rack in the center of the oven.  Line muffin tin with cupcake papers and set aside.

Using a large bowl whisk together the buttermilk. eggs, and vanilla.  Combine the dry ingredients in the food processor.  Add the cold butter chunks and buzz in bursts of about 30-40 seconds until the butter is the size of grains of rice.  Pour the dry ingredients into the wet ingredients and fold together until just combined.

Mix the remaining 1 T. of flour with the blueberries tossing to gently combine.  Add them to the batter folding them in.

Use a 1/3 C. measuring cup to dip out the batter into the paper liners and position a berry or two on top!  Bake 20-25 min. until a toothpick tests clean.  Yield 12-16 muffins.

Spicy Wet Burritos

We like a bit of seasoning to jazz up dinner on occasion and these Spicy Wet Burritos with Pinto Beans and sliced fresh tomatoes did hit the spot.  This recipe made 7 medium burritos but you may easily double the recipe.

Ingredients for Spicy Wet Burritos:

1 lb. lean ground beef
1 diced onion
salt
pepper
1/4 t. cumin
1/4 t. chili powder
1 can Rotel tomatoes with chili's
1 can re fried beans
1 pound shredded sharp cheddar or pepper jack cheese
1 can enchilada sauce
8 large flour tortillas

Brown the beef and onion together and season with salt and pepper.   Add the cumin, chili powder, and tomatoes with chili's and stir to combine.  Cover and simmer 20 minutes or so to meld the flavors.  The mixture should be thick and not at all watery.

Preheat the oven to 350 degrees F.  Spray a medium baking dish with cooking spray and set aside.

Heat the re fried beans over low heat and add one half of the cheese stirring until melted. 

Remove the large flour tortillas  from their package and place the whole stack in the oven for one minute to warm.  Remove them and spoon about two tablespoons of the bean and cheese mixture in a strip across the upper one third of the tortilla leaving a 1" margin on either side of the mixture.  Place about the same amount of the meat mixture atop the beans spreading evenly. 

Fold both sides of the tortilla in and fold the top down.  Continue folding down until the burrito is formed.  Start lining the completed burritos next to each other snugly in the prepared dish.  When you have filled all of the burritos pour the enchilada sauce over the top and cover with the remaining cheese.  Bake for 20-30 minutes until heated through and bubbling with melted cheese.  Serve and enjoy!

I yielded 7 when I made these and two made an adult serving.  This was great with a fresh tomato salad and pinto beans along side.

Coney, "Chili Dog" Time! Summer's Here! Grill up some Sausages & Hot Dogs and top them with this AMAZING Coney Sauce!

Smells great too as it's simmering away!

My husband grew up in a little town, Washington, Indiana and has talked about a little mom and pop stand there that sold the most delicious coney's ever.  I have heard about how everyone went there after school (in the 1960's) and there were long lines and so on and on and on......They were known as Kramer's Famous Coney's.  Check them out on Facebook to see what is up!

Well anyway, he ran into a friend who married a gal from Washington and she has given him the reported "secret recipe"!  He is so excited and brimming with anticipation that he actually called last night on the way home from work to ask if he could pick up anything I needed in order for me to serve them up for supper tonight!  Wow.  I sure hope he likes them.  Talk about pressure!  And a big Thank You out there for this recipe!  I am excited to try it!

Easy every day ingredients!

Ingredients for Coney, "Chili Dog" Sauce:

2 pounds ground chuck
1 C. water
1 diced onion
15 oz. tomato sauce
6 oz. tomato sauce
1 C. Old Fashioned Oats
1 T. salt
1T. sugar
1T. chili powder
1/2 t. celery salt
sprinkle black pepper
dash of Worcestershire sauce

Combine chuck, water, and onion in a large skillet and brown.  DO NOT DRAIN.  Stir in  the remaining ingredients and simmer covered for 2 hours.  Serve over grilled or otherwise cooked dogs or sausages on fresh buns of your choice.  Could make some great nachos too!

Week night dinner is served, sliced up a couple of apples for dessert and watched TV!

Easily can be doubled or tripled for crowd!   One pound should be enough to sauce 6 to 10 dogs depending on how much you use per sandwich!  This recipe should make 12-20 chili dogs. I added extra chili powder and a couple of shakes of hot sauce so make it your own.  If it gets thick stir in more water.

Also freezes quite well!

Serving suggestions:  Chips to scoop up any sauce that drips! Cole Slaw and Potato Salad with Lemonade or beverage of your choice.  Make some ice cream ahead and freeze into ice cream sandwiches using your favorite home made cookies! 

Easter Menu, Spring has Finally Sprung and We are All Smiles!

A few years ago I made the twins these Easter baskets.  They make me smile.

Today is Good Friday and I thank the Lord for His suffering to give us life.  I am thoughtful and prayerful this morning in the face of the state of the world knowing that we are so very blessed to be in our town, state, and country.  Thankful for all of the veterans who have more than anyone except Christ suffered and given their service, and their lives for us.

God and country and the right to bear arms, free speech, freedom of religion, and the pursuit of happiness.

So spring is coming!

Greening up!

The daffodils are in bloom and I have spent the last two mornings puttering around in the yard!  Blowing leaves and picking up sticks is no chore at the end of a long winter.  It is a joy to be able to get outside and do these chores!  I am also planning our Easter Menu and reading for our traditional Egg Hunt!

I will be watching for the lilacs to bloom!

Our Easter Menu

Baked Easter Ham  (Baked last night and will slice in the morning to heat up for Easter dinner.)
Candied Sweet Potatoes
Fresh Green Beans
Deviled Eggs 
Fruit and Cheese tray
Hot Rolls
Ice Cream Cake (Love this make ahead dessert.)

Happy Spring One and All.   Have a Blessed Easter too.

Smoked & BBQed Boneless Pork Loin with Herb Rub, Hash Browned Potatoes, & Fried Apples for Sunday Dinner. Old family recipies shared.

Lean moist slices of herbed and smoked pork loin.

Last week I hit a bonanza upon finding and buying a whole boneless pork loin for $1.60 something per pound! Saturday morning I cut two roasts and a portion sliced thinly for stir frying and froze two of the three.

Brine for loin roast.

Next I prepared a BRINE of 2 quarts water, 1/2 cup each of sugar and kosher salt, and 1 teaspoon of black peppercorns and heated until the salt and sugar fully melted.  After cooling completely I added the brine and the loin roast together in a gallon zip lock freezer bag and set in a glass dish in the refrigerator overnight.

Brian had agreed to fire up the smoker out of doors to smoke it a day ahead of serving.  I prefer always to do that and store in the refrigerator overnight before slicing when cold.  Then I sauce it and reheat for serving.

Herb mix for chicken or pork.

Ingredients for Her Rub for pork or chicken:

1 T. sage
1 T. rosemary
1 T. salt
4 cloves finely minced fresh garlic

Pat meat dry.

Wash and dry the meat or poultry and set aside.  Mix the rub ingredients and sprinkle over the entire surface of the meat.  Drizzle with olive oil.

Seasoned herb mix.

To smoke a 4 pound pork loin place in preheated smoker preheated to 225 degrees F. and slow cook approx. 8-9 hours until it tests dome with a meat thermometer.  Cool, wrap snugly, and refrigerate overnight.

Add sauce.

Slice in thin slices with a sharp knife.  Add your favorite sauce, cover and reheat in the oven for serving.

Home hash browns.

Home Hash Brown's:

Peel and dice fresh russet potatoes.  Cover with salted water and boil until tender.  Drain and set aside.  20 minutes or so before serving time heat 3-4 T. oil in a cast iron skillet.  Toss in the dry cooked potatoes.  Salt and pepper and pan fry until edges are brown and crisp.  These are an old fashioned hash browned potato as served by my Mother at home many tears ago.

Luscious fried apples.

Fried Apples:

6-8 cooking apples peeled and cored and thick sliced.  I like Gala or Johnathon apples for this.
1/4 C. bacon grease
1/2 C. brown sugar
1/2 t. salt
1 t. cinnamon
juice of 1 lemon

Juice the lemon into a large bowl and slice the apples into it.  Add water to cover.  This inhibits browning.  Drain and dry the apples.  Heat the bacon fat in the skillet and add the apples. sugar, salt, and cinnamon.  Cook over medium low heat until tender and serve warm.  These are very like the fried apples served by my Grandmother and my Mother and is a old family recipe.

Hot corn bread.

I also threw together a big pan of cornbread baked in a cast iron skillet and served with soft butter and honey to top off a golden dinner!

Easy Polish Sausage and Kraut Served with Fried Potatoes

Easy dinner plate with Fried Potatoes, Polish Sausage and Kraut.

A couple of days ago I stopped in at the butcher shop for bacon and an Easter ham.  Our butcher specializes in all kinds of fresh sausages he makes daily.  He was introducing a fresh made Polish sausage and I bought a pound remembering I had sauerkraut already and my husband loves these dishes!

Ingredients for Polish Sausage and Kraut:

4 C. sauerkraut
1 pound Polish sausage in link form
1 t. caraway seed
3 T. sugar

Preheat the oven to 350 degrees.  Combine the kraut, caraway seed, and sugar in a casserole with a cover. 

Top with the sausage and place the lid atop all.  Bake 45 minutes.  Remove the lid the last 15 to brown up the sausage.

Ingredients for Fried Potatoes:

4 C. sliced Russet potatoes
1/2 C. diced onions
1/4 C. peanut oil
salt
black pepper

Heat a cast iron skillet over medium high heat and add the oil.  Dry the potato slices and place them into the heated oil, add the onions, salt and pepper them as desired.

Stir then cover and reduce the heat to medium.  Turn with a spatula in 8-9 minutes and continue cooking and turning.  These will brown and are ready to serve when tender.  Cooking time will vary depending on quantity and desired browning.  I start them a hour before serving time and just turn to simmer and keep warm if they are ready before I am!  Yield 3 servings.

NEW At Home Meat Slicer Makes Quick Work Slicing Meats, Cheese, and Bread Today

Browning Electric Slicer

My husband bought me a meat slicer a few weeks ago and today I planned to give it a real work out although I have used it a couple of times already with great satisfaction!  "The Academy" is a new sporting goods store that recently opened in Evansville and Brian being a guy was there straight away to check it out.  To my good fortune he happened to be thinking of the beef jerky I made him when he spied several home meat slicing machines.  He took a fancy to this BROWNING 7 1/2" 180 amp. electric slicer and purchased it for me.

Slicing beef using the safety guard.

Yesterday I placed a 4 1/2 pound rump roast in a covered cast iron dutch oven and roasted it to medium, then just left it to cool in the covered pan.  Next I wrapped and stored it in the refrigerator over night knowing it would be easy to slice cold.  After setting up the slicer It did a beautiful and quick job of slicing it to just the thickness I wanted.

Thin sliced rump roast make great French Dip sandwiches!

I like to slice it ahead and heat it back up in a covered casserole at serving time for French Dip sandwiches for tonight's dinner.  I cover it with the Au Jus then serve the seasoned cooking juices along side to dip the sandwiches into at the table.

Next I sliced the remaining half loaf of rye bread from earlier in the week.

Then I sliced Smoked Pepper Jack cheese and Colby Jack cheese making a platter to serve along side the French Dips!

Clean up was easy using a dry pastry brush to brush away the crumbs and a quick dishpan of hot sudsy water to wash the cutting blade, safety guard, and the slicing tray.  All in all it worked out great and as quick and easy! 

Blueberry Pie is a family favorite!

The menu for tonight's dinner is:  French Dip sandwiches on French rolls Au Jus, roasted potatoes, peas, and blueberry pie with cream.

Catfish Supper, After the Holiday's, It's Time to Use Up the Freezer and Pantry Items.

Pan Fried Catfish with Seasoned Green Beans and Cole Slaw.

After the winter rush to the Christmas and New Year's Holidays there is a big sigh at my house!  The rush is over and the long cold winter days stretch out ahead.  I don't even want to get out in the cold and damp unless the sun is out!  If I see the sun life seems much less daunting to me.

During this time I rumble through cabinets and the freezers to see what I can fix to keep from having to go out!  Many times this serves a dual purpose inasmuch as I forget what I do have as it gets pushed to the back or under something else. It needs to be found, it it needs to be used! Plus it is quite often a treat!

Yesterday morning I was rumbling through frozen packages in the upright freezer and found a bag of beautiful catfish fillets my brother Gary had caught and given us.  This made a real treat of a dinner as Brian is a great lover of fish and sea food.

I pulled out 2 pints of green beans I canned from the summer and found a half a head of cabbage in the refrigerator for Cole slaw and it became a feast!

Ingredients for Fried Catfish:

1-2 pounds fish filet's
1 C. flour
1 C. corn meal
1 t. kosher salt
1/2 t. black pepper
2 t. Paprika
Oil for frying

Rinse and dry the fish.  Combine the dry ingredients in a shallow dish and dredge the fish.  Heat about 3/4" of oil in a frying pan to 350 degrees F.  Fry the fish until golden brown on both sides and drain on paper towels.  Yield 4-6 servings.  Serve with seasoned green beans and slaw.

Ingredients for Seasoned Green Beans:

1 quart canned green beans
6 slices bacon
1 onion, diced
1 C. fingerling carrots, optional
salt
pepper

Dice the bacon into a heavy bottomed pan and fry until crisp.  Add the onions and saute about 2 minutes.  Add the green beans with their juice and season to taste.  Bring to a boil then simmer 20-30 minutes.  Serve hot and taste again to correct the seasoning.  Yield 4-6 servings.

Ingredients for Cole Slaw:

1/2 head green cabbage shredded fine
1/2 onion diced fine
1-2 carrots shredded

Dressing:

3/4 C. Miracle Whip salad dressing
1/4 C. sugar
2 1/2 T. cider vinegar
pinch of salt
pinch of pepper

Prepare the vegetables and set aside.

Use a large mug to prepare the dressing.  Add the dressing ingredients and whisk until smooth with a fork or small whisk.  Pour over the vegetables and toss until all coated.  Serve chilled.  Yield 4-6 servings

Ham and Potato Casserole is a great use for leftover ham, Gratin De Pommes De Terre St Jambon as adapted from Julia Child

Tender slices of cooked potatoes, ham, and a bit of cheese is a creamy sauce.

This is a recipe with NO flour"gluten" free which is not the case with many recipes for scalloped or Au gratin potatoes.  We are working on cutting back a bit on the "grain" in our diets and it seems logical to me when a recipe such as this one..... is so delicious.... to go for it instead!

Julia Child gives a recipe using sausages in her THE FRENCH CHEF COOKBOOK.  I have adapted this recipe using ham for our family.  We loved it and it is much lighter and more flavorful than using flour as a thickener. 

This casserole served four as a main dish fro supper.

Ingredients for Ham and Potato Casserole:

3 1/2 C. sliced previously boiled potatoes (about 1 pound)
1 C. diced onions, previously cooked in 1 T. butter
2 - 3 C. cooked ham cut into bite size pieces
lightly buttered baking dish with 2+" sides
3 eggs
1 1/2 C. light cream
1/4 t. salt
1/8 t. pepper
1 1/2 C. shredded cheese of your choice
1 + 1 T. butter separated

Preheat the oven to 375 degrees F.

Arrange the layers of potatoes, onions, and ham in baking dish ending with potatoes.  Blend together the beaten eggs, cream, salt, and pepper in a bowl pouring over the layers.  Sprinkle with the cheese and dot with the remaining tablespoon of butter.  Bake in the upper 1/3 of the preheated oven for 30-40 minutes, until the top has nicely browned and is bubbling.  Yield 4 servings.

This was served as a main dish for supper with sliced fresh tomatoes and fruit salad.

Steak Seared with Asparagus, Zucchini, & Spring Onions Plus Olive Cheese Bread

I am start the Olive Cheese Bread first so it can bake and then while the steaks rest for 10 minutes I stick them under the broiler for a last minute bubble up.  Let it sit for a few minutes then slice and serve with the steaks and vegetables.  This is a delicious recipe adapted from the Pioneer Woman, Ree Drummond and it is ADDICTIVE, you are warned!  This whole meal is super good in my book!

Ingredients for Olive Cheese Bread:

One loaf of crusty bread sliced in half longways
1 stick room temperature butter
1/2 C. Mayonnaise
12 Oz. your favorite cheese, Monterey Jack recommended
2 stalks green onions sliced thin
6 Oz. can black olives, drain and rough chop
6 Oz. can green pimento stuffed olives, drain and rough chop

Preheat the oven to 325 degrees F.

Mix all of the ingredients except the bread together in a large bowl.  Spread the mixture equally on the two halves of bread.  Bake 20-25 minutes until cheese is melted, browned slightly, and bubbling.  Slice and serve.  Yield 8 servings.  NOTE:  I double wrapped and froze one before baking for another time.

Next the Steaks and Vegetables!

This method of searing steak for dinner came about from wanting a good way to make a steak for two on a cold, rainy, or an extreme mosquito infestation!  You can do this with any steak modifying for thickness of the meat and how done you prefer it you be. 

My required equipment is a large cast iron skillet and a lid for the steak and the vegetables.

Ingredients for Seared Steak with Asparagus, Zucchini, Spring Onions:

2 beef steaks suitable for grilling (I have used Prime Sirloin, Choice Porterhouse, and Beef Tenderloin)
Coarse salt
Black pepper
2 T. olive oil + 2 T. olive oil
2 T. butter
1 bunch of fresh asparagus washed and tough stalks broken and discarded
4 spring onions washed and roots removed
2 zucchini an inch to an inch and a half thick, washed and quartered lengthwise


Preheat the oven to 425 degrees F.

Toss the prepared vegetables and the first portion of the oil and salt and pepper in a dish until well coated.  Set aside.

Salt and pepper the steaks on all sides and set them aside.

Set the cast iron skillet on the flame and turn the heat up as high as it goes.  Preheat the pan until it is SCREAMING HOT.   Quickly add the butter and second amount of olive oil to the hot pan.  Immediately add the seasoned steaks.  DO NOT touch them for 4 minutes.  Turn off the heat and add the vegetables around the steaks.  Turn the steaks over and using an oven mitt place the uncovered skillet into the hot oven.

If you want the steaks rare I would suggest checking them in 4 minutes keeping in mind there will be carry over cooking as when you remove the steaks you cover them and let them rest for 10 minutes.

If you like medium steaks I would check in 6-7 minutes and for well done 8-10 minutes.

When you remove the steaks from the oven toss the vegetables well and again arrange them around the meat.  Leave them in the skillet while you cover and rest the meat for about 10 minutes before serving.  They should be tender crisp when the steak is ready to serve.  Yield a small feast for two.