Piggerators

This is coming to you from the “I’m still blaming the new baby for never cooking” half of the blogger team, and because of that, I may not create new and delicious recipes, but I can scour our favorite bloggers like no other.

So this morning, I took a shower. This morning I washed my hair with conditioner twice. I think. I don’t think I used shampoo. I can’t remember, but I do know my hair is now an oil slick as is my face. I forgot to wash that too. After I showered, I proceeded to brush my teeth with hydrocortisone cream. The tubes looked identical. I can assure you the contents inside of said tubes are definitely not the same.

It was 9:00 in the morning. Can we start today over?

My coffee also has a unique smell of cigarettes and burnt bugs. This brand shall remain nameless. Saving money by going to cheaper coffee is not worth it, folks. We should have stuck to what we do best: drink local. We didn’t. We learned. The hard way.

Seriously, can we start the day over?

I guess this is what happens when you’re up every hour and a half with a baby who insists he’s absolutely starving. He’s silly.

I guess the burnt bug coffee is better than no coffee.

Suppers this week consisted of a giant pan of penne pasta that we lived off all week. I did make asparagus, which Charlie LOVED. She couldn’t remember the name of them, so she called them piggerators. We love piggerators too, Charlie.

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We roasted them up in the oven in some olive oil, kosher salt, and black pepper. Once we pulled them out of the oven, we shredded some gouda all over them while they were still warm so the cheese got all wonderfully melted. I think that’s what happened anyway. It’s all a blur of blonde hair and spit-up.

Do note part of this story may or may not be fabricated. This post has been sponsored in part by exhaustion. Patiene Pro-V, Dove, and Crest are in no way responsible for the content of this message. Harvey is.

This comes from a staple in our kitchens. The Pioneer Woman. The one who showed me cooking isn’t near as difficult as I always thought.

The same is true with this steak.

We can’t stop singing its praises.

It’s a lifesaver, a suppersaver, a champion.

If you’ve never cooked a steak like this before, we highly suggest you do so now. Right now.

Steak.

Cowboys.

Butter.

Only no cowboys.

Just cowboy butter.

I better explain this quick.

Cast Iron Steak with Cowboy Butter

Adapted from The Pioneer Woman.

Loved by our two families.

Hated by your wallet.

But perfect to make for Father’s Day.

Grocery List:

  • Cowboy Butter:
  • 2 sticks salted butter, softened
  • 1/3 cup finely minced fresh parsley, plus more if needed
  • 1/4 teaspoon red pepper flakes
  • A pinch of coarsely ground black pepper, plus more if needed
  • 1 clove garlic, finely minced
  • 1 lemon, zested and halved
  • Salt, optional
  • Steaks:
  • Salt and Lemon Pepper
  • 4 rib eye steaks, 2 inches thick
  • 2 tablespoons butter

Directions

  • For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it’s fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it’s totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you’d like.
  • Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it’s all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.

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  • For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and lemon pepper on both sides of the steaks.
  • Melt the butter in a heavy ovenproof skillet over medium-high heat. When it’s melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.

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  • Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.

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Other uses for cowboy butter? Stir into cooked pasta, lay a pat on grilled chicken or fish, stir it into rice or spread on crusty French bread.

Charlie and I whipped this up in no time at all, and cleanup was a breeze! We served it with steamed broccoli with a dash of lemon juice and parmesan and salt and pepper on it. Click here for Suzi’s amazing lemon sauce that is wonderful for on broccoli!

Well, piggerator, alligators.

S|S

 

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