Kyle’s been living with me for about a week now and it’s nice to have a room mate who shares common interest, even though we haven’t been doing ALL that much. Patrick Erickson came to visit for a few days though and that was exciting as always to see him. Patrick if you ever read this, move to FL, seriously.
We went fishing on Pat’s dad’s boat over the weekend in Tampa and I didn’t wear much, if any, sunscreen. Mistake. I turned red as a lobster, which wasn’t bad, and then I was really sensitive, which wasn’t that bad… then I began to peel. I literally will be able to peel my entire body over the next week. Sounds kinda gross, which it partly is, but in the same aspect it gives me something to do. Gross.
I haven’t been cooking that much lately, but I did make some steak sandwiches for Kyle and myself the other day. In the cooking process I managed to cut my left thumb down to almost the bone. It’s not TOO bad, I got it all taken care of without going to the hospital (Never had stitches, they seem like a pain). Anyhow, the meal was really good. I’ll post the recipe at the end of this post.
This weekend I’m most likely going to be in Orlando, then going to Jupiter either Sunday or Monday and staying until Thursday. On Friday I’ll be in Melborne hanging out with Adam Arnold and his family / friends going boating and such. Saturday May 17th is the 1st Annual Great Orlando Beer Festival and I’m really excited. There used to be a really crappy festival put on downtown and it was mostly international beers and 90% sucked big time. This festival has potential.
I also have some new videos on Vimeo:
http://www.vimeo.com/user244181
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Garlic Steak Sandwiches:
This is a very simple recipe, stolen from Sandra Lee. I was bored so I turned on the TV and decided to make the first thing I saw. This is modified to make 4 meals.
Ingredients:
1 pounds top round steak
1 green bell peppers diced
1 yellow / red bell peppers diced
1 large onion, 1/2-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons garlic powder
2 tablespoons onion soup mix
2 tablespoons Worcestershire sauce
1 cup mayonnaise
1 teaspoon minced garlic
4 slices provolone cheese
4 sandwich rolls
Optional: Quartered mushrooms (I don’t like mushrooms)
Slice steak into very thin slices. Place sliced steak into large zip-top bag, set aside.
In another zip-top bag, add sliced peppers and onions, and quartered mushrooms. Set aside.
In a bowl, whisk together olive oil, garlic powder, onion soup mix, and Worcestershire sauce. Pour half of marinade into each of the zip-top bags. In a small bowl combine mayonnaise and minced garlic, set aside.
Preheat saute pan on grill. Saute vegetables until desired degree of doneness, about 10 to 15 minutes. Remove from pan and set aside. Quickly grill steak. Remove, slice into bite sized pieces, then set aside.
Spread sandwich rolls with garlic mayonnaise. Fill rolls with steak, vegetables and a slice of provolone cheese. Wrap sandwich with foil and place on the grill and cover. Cook until cheese has melted. Serve.
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