Sirloin Steak with Chimichurri Butter

I’ve been starting to make compound butters more often, mostly because they are absurdly easy to make.  Just take a bunch of strongly flavored herbs and spices, mix them into softened butter, and freeze.  And they keep forever so you can just pull them out of the freezer whenever you want to use them.

Also, sirloin steaks were buy one, get one free.  So it seemed like a good time to experiment.


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Lemon Caper Perch

I don’t think I’ve ever had perch before, and saw it in the grocery store, so I decided to try it.  Since I have no experience with it, I just threw it in a bag with lemon juice and capers and cooked it at 140 degrees during a few meetings …


In hindsight, I should have gone with my instincts and cooked it at 130 instead.  But it was still pretty good.

Yet another example that simple recipes can be fast, easy, and also great.


Overly complicated recipes are often overly complicated.  The best recipes feature a small number of excellent ingredients, and let the excellence of the ingredients and the appropriateness of the pairing drive the success of the dish.

The exception is of course the egg.  It’s one of the few raw ingredients that can be made into a large number of delicious one ingredient recipes.  Most other recipes need at least two, and Raclette needs exactly two.


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Best Meal of the Trip: Salt Lake City

The winner is actually a place I have been to before on a previous trip.  It was recommended by a colleague who is a big fan of Diners, Drive-Ins and Dives and used it to plan his trip meals.  You’d never think to get a Philly Cheesesteak in Salt Lake City, unless you were FROM Salt Lake City, and knew about Moochie’s Meatballs and More!


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